دوره و شماره: دوره: 3 شماره: 3
تعداد مقالات: 7

Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt

صفحه 197 - 210   دوره 3    شماره 3
Rezazad Bari, Mahmoud Alizadeh, Mohammad Moghaddas Kia, Ehsan Zarrin, Rasoul Ghasempour, Zahra

Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder

صفحه 211 - 226   دوره 3    شماره 3
Mohammadzadeh, Jalal Mortazavi, Seyed Ali Tabatabaee, Farideh Tabatabaee Kadkhodaee, Rassoul Koocheki, Arash

Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers

صفحه 227 - 244   دوره 3    شماره 3
Faraji Kafshgari, Samaneh Aalami, Mehran Khomeiri, Morteza Moetamedzadegan, Ali Akbarian Meymand, Mohammad Javad

Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate

صفحه 245 - 254   دوره 3    شماره 3
Piri, Shima Alami, Mehran Sadeghi Mahoonak, Ali Reza Ghorbani, Mohamad

Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt

صفحه 255 - 266   دوره 3    شماره 3
Behnia, Armita Karazhiyan, Hojjat Niazmand, Razieh Mohammadi Nafchi, Abdol Reza

Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice

صفحه 267 - 282   دوره 3    شماره 3
Ayaseh, Ali Esmaiili, Mohsen Javadzadeh, Yousef Alizadeh, Mohammad Mehrdad, Abbas

Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method

صفحه 283 - 296   دوره 3    شماره 3
Shahidi Noghabi, Mahnaz Razavi, Seyed Mohammad Ali Shahidi Noghabi, Mostafa
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس