1.

Preparation and identification of carrageenan/nanoclay nanocomposite films containing Peganum harmala extract

Pages 1-14
M Ghorbanpour; A Mahini

2.

Enhancement quality and storage time of apple concentrate by using L-ascorbic acid

Pages 15-26
S Pirsa; MM Mazhari

3.

Quinoa– based gluten– free fermented beverage Production using probiotic bacteria

Pages 27-42
S Ebrahimi Jam; S Zarringhalami; A Ganjloo

4.

Antifungal activity and synergistic effects of thyme, cinnamon, rosemary and marjoram essential oils in combination, against apple rot fungi

Pages 43-54
M Nikkhah; MM Habibi NAjafi; M Hashemi; R Farhoosh

5.

Modeling of apricot weight loss during drying with infrared dryer using genetic algorithm-artificial neural network optimization methods

Pages 55-69
F Salehi

6.

Effect of egg albumin on physical, rheological and microstructure of oil-in-water emulsions

Pages 71-82
S Mirarab Razi; A Motamadzadegan; SA Shahidi; A Rashidinezhad

7.

Effect of psyllium husk, basil, and cress seed mucilages on rheological behavior of low-fat chocolate dairy dessert

Pages 83-98
H Jooyandeh; H Rostamabadi; M Goodarzi

8.

Changes in the nutritional value of celery during preparation and maintenance as frozen

Pages 99-111
N Chenani; AH Goli; M Haghighi; J Keramat; L Mahdipour

9.

The impact of storage during on nutrients composition and organoleptic properties of fish Siganus javus in ice cover in Behbahan

Pages 113-123
A Abroomand; F Baesi

10.

Pasteurizing the milk with the induction heating energy and evaluating its organoleptic properties

Pages 125-140
S Haghnazari; MP Eskandarnasab; S Moradi; M Memariyan

11.

The effect of osmotic dehydration and various methods of drying pumpkin on quality and color of final product

Pages 141-153
Sh Basiri; F Gheybi

12.

Low fat UF-feta cheese production containing xanthan gum

Pages 155-167
A Khani; L Roufegari-Nejad

13.

Effect of modified atmosphere packaging on the microbial and sensory properties of Rogen bread

Pages 169-179
J Mohamadzadeh; M Tale Moghaddam; A Ahmadpour

14.

Effects of pectin-carboxymethyl cellulose-based coatings containing antibrowning agents on some physico-chemical properties of fresh-cut Red Delicious apples

Pages 181-194
M Hoseini; A Tagizadeh; B Ghanbarzadeh

15.

Evaluation of fatty acid profile, physicochemical properties and antioxidant activity of grape seed and sesame oil combinations

Pages 195-210
M Khakbaz; AR Bastani; A Pezeshki; M Jafarzadeh


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