دوره و شماره: دوره: 10 شماره: 3
تعداد مقالات: 8

Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers

صفحه 235 - 248   دوره 10    شماره 3
Komijani, Meysam Mohebbi, Mohebbat Ghorani, Behrouz

Effects of Agitation and Aeration on Growth Kinetics of Spirulina platensis and Production of Natural Pigments in Stirred Photobioreactor

صفحه 261 - 272   دوره 10    شماره 3
Torabi, Sajjad Jahadi, Mahshid Ghasemisepro, Nafiseh

Improving the Stability and Bioaccessibility of Vitamin D3 in the Structure of Nanoniosomes Designed by Different Surfactants

صفحه 249 - 260   دوره 10    شماره 3
Maqamikia, Hamideh Rajabzade, Qadir Shahidi-Noghabi, Mostafa Hakimzadeh, Vahid Arianfar, Akram

Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt

صفحه 273 - 284   دوره 10    شماره 3
Tavakoli, Sheyda Mokhtarian, Mohsen

Effect of Ripening Degree of Sepestan Fruit on the Quality of its Pickle during Storage Period

صفحه 285 - 298   دوره 10    شماره 3
Alizadeh Behbahani, Behrooz Ebrahimi Hemmati Kaykha, Mohsen Jooyandeh, Hossein Noshad, Mohammad

Evaluation of the Effect of Different Copigmnting Compounds on the pH Stability of Phycocyanin Pigment

صفحه 299 - 310   دوره 10    شماره 3
Gord Noshahri, Najme Ehtiati, Ahmad Karazhian, Reza Ameri, Maryam

Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt

صفحه 311 - 324   دوره 10    شماره 3
Norooz, Manoochehr Goli, Mohammad

Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink

صفحه 325 - 340   دوره 10    شماره 3
Saberian, Hamed Pasban Noghabi, Vahid
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس