دوره و شماره: دوره: 13 شماره: 3
تعداد مقالات: 8

Study of Nutritional Value and Shelf life of the Consolidated Burger (Grass Carp-Red Meat) During Freezing Storage at -18 °C

صفحه 117 - 128   دوره 13    شماره 3
Kaviani, Parvin Karami, Babak

Mixture Design Approach on Mushroom-Berry Drink Formulation: Optimization Based on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties

صفحه 129 - 134   دوره 13    شماره 3
Yulianti, Risda Shih, Yang-Chia

Biodegradable Polyesters for Food Packaging: An Overview on Classification, Biosynthesis, and Recent Applications

صفحه 135 - 142   دوره 13    شماره 3
Mohammadzadeh Milani, Jafar Dehghan, Bahareh

Recombinant Glutamate Decarboxylase to Increase Gamma-aminobutyric Acid Production

صفحه 143 - 154   دوره 13    شماره 3
Mortazavi, Seyed Ali Yavarmanesh, Masoud Javadmanesh, Ali Yarabbi, Hanieh Roshanak, Sahar

Microencapsulation of Rosemary Essential Oil by Electrospraying: An Evaluation of Characteristics and Antifungal Properties

صفحه 155 - 162   دوره 13    شماره 3
Sarani, Shirahmad Ganjali, Ali Pirnia, Mahdi Miri, Mohammad Amin Keykha Saber, Mojtaba

Phase Separation Behavior of Apple Pectin/Wheat Germ Protein Complex Coacervates

صفحه 171 - 180   دوره 13    شماره 3
Rafe, Ali Shekarchizadeh, Hajar Jamshidian Ghale Shahi, Hamed Emadzadeh, Bahareh

The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream

صفحه 163 - 170   دوره 13    شماره 3
Al-Younisa, Zena Kadhim Al-Hatim, Raqad R. Fadhal Abbas, Sheren Hesarinejad, Mohammad Ali Altemimi, Ammar B. Younis, Mohamed Ibrahim Abedelmaksoud, Tarek Gamal

Optimizing the Biomass Production of Pleurotus ostreatus (oyster) in Shake-Flask and Bioreactor

صفحه 181 - 186   دوره 13    شماره 3
Ziaratnia, Seyed Mahdi Sarabi-Jamab, Mahboobe Rajabzadeh Shandiz, Safieh Pahlevanloo, Abolfazl
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس