1.

The Effect of using Pomegranate Juice (Punica granatum L.) on Physicochemical, Textural and Sensory Properties of Low-fat Yoghurt Manufactured with Inulin

Pages 1-13
Marzieh Keshvarzad; Mansooreh Sadat Mojani Qomi; Mostafa Soltani

2.

The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life

Pages 15-30
Rahim Naghshiband; Mahtab Moradi Digehsaray; Naser Mahna

3.

Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration

Pages 31-41
Eshagh Zakipour Rahimabadi; elnaz nami; Masoomeh Mehraban Sang Atash

4.

Physicochemical and sensory properties of oil cake enriched with cinnamon extract

Pages 43-55
Fatemeh Ghannadiasl; Banafshe Bordbar Lomer

5.

Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major

Pages 57-73
mehrnoosh tadayoni; Faridokht Ghelichi; Laleh Roomiani

6.

The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation

Pages 75-94
Alireza Rahman; F Ghasemzadeh; F Hoseinmardi

7.

Optimization of artificial neural network structure by using genetic algorithm for predicting dehydration process parameters by osmosis-ultrasound method from kiwifruit

Pages 95-108
Fakhreddin Salehi; Rana Cheraghi

8.

Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil

Pages 109-123
milad bakhshizadeh; Tina Niknazar Mogadam; Sajed Amjadi; Ali Ayaseh

9.

Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins

Pages 125-141
Fatemeh Noghani Bahambari; Houman Rajabi Islami; Mehdi Shamsaie Mehrjan


Journal Management System. Powered by Sinaweb