دوره و شماره: دوره: 4 شماره: 4
تعداد مقالات: 7

Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut

صفحه 283 - 298   دوره 4    شماره 4
Niazmand, Razieh Ghaeini, Zohreh Shahidi Noghabi, Mostafa

Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability

صفحه 299 - 314   دوره 4    شماره 4
Pezeshky, Akram Hamishehkar, Hamed Fathollahi, Isa Ghanbarzadeh, Babak Moghadam, Mohammad

Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product

صفحه 315 - 324   دوره 4    شماره 4
Borghei, Monire Al Sadat Baghaei, Homa Motamedi, Amir

Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties

صفحه 325 - 342   دوره 4    شماره 4
Karimi, Mehdi Karazhiyan, Hojjat Keyhani, Vahid Mortazavi, Seyed Ali Sheikholeslami, Zahra

Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM)

صفحه 343 - 354   دوره 4    شماره 4
Shorideh, Hadi Abdollahian-Noghabi, Mohammad Kadkhodaee, Rassoul Balandari, Ahmad Darjani, Pegah Hosseini Nezhad, Marzieh Milani, Elnaz

Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market

صفحه 355 - 364   دوره 4    شماره 4
Yeganeh Faal, Ali

Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation

صفحه 365 - 382   دوره 4    شماره 4
Bashiri, Sahra Ghanbarzadeh, Babak Hamishekar, Hamed Dehghannya, Jalal
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس