University of Tabriz Journals Management System


1.	Effect of red lentil flour and red grape concentrate on viability of Bifidobacterium bifidum and qualitative properties in set yoghurt
	Pages 1-13

	View Article PDF 773.71 K

2.	Evaluation of some physicochemical properties of two species (Euthynnus affinis and Katsuwonus pelamis) of fresh and canned fishes in different storage times
	Pages 15-24

	View Article PDF 750.04 K

3.	Effect of sonication on viscosity, particle size distribution, turbidity and total phenol of carrot juice
	Pages 25-40

	View Article PDF 1.27 M

4.	Effect of nano-Ag packaging on quality and storage life of fresh-cut “Red Gold” nectarine
	Pages 41-50

	View Article PDF 809.59 K

5.	Effect of citric acid, sodium potassium tartrate or calcium chloride addition on different properties of hydroxypropyl cellulose films
	Pages 51-63

	View Article PDF 1.17 M

6.	Effect of freezing on rheological and textural properties of basil seed gum
	Pages 64-76

	View Article PDF 987.86 K

7.	Influence of polyethersulfone (PES) membrane morphology on treatment of milk powder production wastewater
	Pages 77-88

	View Article PDF 832.32 K

8.	Effects of ripening temperature on the kinetics of proteolysis in Lighvan cheese
	Pages 89-99

	View Article PDF 1.13 M

9.	Production of Bamieh with tragacanth coating and evaluation of some of its qualitative properties during storage
	Pages 101-109

	View Article PDF 900.85 K

10.	Effect of flour heating (dry and moist) on batter physical properties and sponge cake quality
	Pages 111-126

	View Article PDF 1.12 M

11.	Effects of ferulic acid on shelf life of whiteleg shrimp in the storage conditions of -18 °C
	Pages 127-147

	View Article PDF 915.54 K

12.	Changes of biogenic amines and microbial load in rainbow trout during storage at conditions of ice and Freezing
	Pages 143-154

	View Article PDF 910.66 K

Related Links