1.

Possibility low sugar cupcake production by using date liquid sugar

Pages 1-16
A Ayoubi; M Pourabolghasem

2.

Contamination rate, diversity and biofilm formation of the coliforms isolated from raw milk tankers and dairy processing equipment

Pages 16-28
Sh Zahedinia; Sh Hanifiyan

3.

Study the effect of different drying methods and solvent type on kinetics of phenolic compounds extraction from green pea pod and evaluation of its antiradical activity

Pages 29-45
A Ganjloo; M Bimakr; M Ghorbani

4.

Microencapsulation of zinc micronutrient by spray drying method and its application in apple juice fortification

Pages 47-63
I Sardarifar; H Almasi; L roufegarinezhad

5.

Investigation of the characteristics of polycaprolactone-TiO2 nanofibers as nano- oxygen scavenger in the food active packaging exposed to UV-C radiation

Pages 65-79
F Khalifezadeh; I Shahabi

6.

Determination of oleuropein of olive leaf using high performance liquid chromatography and optimizing the production of nano-structure lipid carriers containing it

Pages 81-96
M Soleimani fard; AR Sadeghi Mahoonak; R Heidari; A Sepahvand

7.

Effect of different plasticizers on microscopic structure and browning in Estahban intermediate moisture fig cv. Sabz

Pages 97-108
F Badiei; N Maftoon Azad; S Maadani; M Shahamirian

8.

Effect of winterization process on properties of chicken skin fat

Pages 109-119
M Razpour; J Farmani; R Esmailzadeh Kenari

9.

Effects of adding farm-raised beluga sturgeon by-products on some physicochemical properties, sensory and shelf life of instant soup

Pages 121-136
M Hajhoseini; SP Hoseini; SE Hoseini

10.

Study of heat transfer and kinetic modeling of color changes during frying process of eggplant

Pages 137-149
F Salehi

11.

Effectiveness of fried in different plant oils including olive oil, corn oil and grape seed oil on fatty acid profile, lipid oxidation and sensory properties of grass carp (Ctenopharyngodon idella) fillet compared with raw fish

Pages 151-167
S Golgolipor; I Khodanazari; K Ganemi

12.

Investigation of cupcakes properties containing sesame meal flour and soluble soybean polysaccharide

Pages 169-180
E Abdolnabipour; B Nasehi; M Hojjati


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