Journal Management System

Number of Journals	56
Number of Issues	2,156
Number of Articles	22,498
Article View	104,064,532
PDF Download	50,005,855


1.	Effect of Heat Processing on Chemical and Functional Properties of Tomato Seed Flour

	Asra Talei; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Seyed Mahdi Jafari; Mehran Alami
	View Article PDF 306.73 K

2.	Feasibility Assessment of Protein Concentrate From Tomato Processing Wastes and Determination of Its Functional Properties

	Mohammad Hossein Hadad Khodaparast; Vajiheh Nikzadeh; Behrouz Piraieshfar
	View Article PDF 381.63 K

3.	Evaluation of Dates Syrup and Guar Gum Addition on Physicochemical, Viscosity & Textural Properties of Low Fat Orange Yog-Ice Cream

	Elnaz Milani; Homa Baghaei; Seyed Ali Mortazavi
	View Article PDF 376.65 K

4.	Evaluation of Fatty Acids and Triacylglycerols Composition and Physicochemical Properties of Oils from Three Millet Varieties (Setaria italica, Pennisetum miliaceum, and Pennisetum typhoides) Arable of Iran

	Najmeh Shams; Mohammad Fazilati
	View Article PDF 216.93 K

5.	Apple Pastille Formulation and Evaluation of Different Formula Based on Sensory Properties and Water Activity

	Safie Khalilian; Mohebbat Mohebbi; Milad Fathi
	View Article PDF 403.17 K

6.	Effect of Different Ratio of Trypsin Enzyme, Times and Temperatures on Protein Recovery of Viscera Yellow Fin Tuna (Thunus albacores)

	Maryam Modanlow; Gholamreza Rafiee; Ali Motamedzadegan; Sohrab Moeini; Alireza Mirvaghefi; Mahmoudreza Ovissipour
	View Article PDF 506.66 K

7.	Comparison of Pulse Electric Field and Thermal Processing on Mass Transfer in Sugar Extraction from Sugar Beet

	Abdolmajid Maskooki; Mohammad Naghi Eshtiaghi
	View Article PDF 502.96 K

8.	Optimization of Producing Enriched Yogurt With Phytosterols in Order To Reducing Cholesterol Content

	Ghasem Ali Garoosi; Ali Nasirpour; Jafar Ahmadi; Bahman Bahrami
	View Article PDF 327.18 K

9.	The Physico- Chemical Characteristics of Sheep Meat Post Mortem

	Bahareh Emadzadeh; Mohammad Javad Varidi; Mehdi Nasiri mahalati
	View Article PDF 245.88 K

10.	The Use of Milk Protein Concentrate (MPC-85) in the Production of Low-Fat Cream and Study Its Physicochemical and Sensory Properties

	Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani
	View Article PDF 216.58 K

Related Links

News

Statistics

Effect of Heat Processing on Chemical and Functional Properties of Tomato Seed Flour

Feasibility Assessment of Protein Concentrate From Tomato Processing Wastes and Determination of Its Functional Properties

Evaluation of Dates Syrup and Guar Gum Addition on Physicochemical, Viscosity & Textural Properties of Low Fat Orange Yog-Ice Cream

Evaluation of Fatty Acids and Triacylglycerols Composition and Physicochemical Properties of Oils from Three Millet Varieties (Setaria italica, Pennisetum miliaceum, and Pennisetum typhoides) Arable of Iran

Apple Pastille Formulation and Evaluation of Different Formula Based on Sensory Properties and Water Activity

Effect of Different Ratio of Trypsin Enzyme, Times and Temperatures on Protein Recovery of Viscera Yellow Fin Tuna (Thunus albacores)

Comparison of Pulse Electric Field and Thermal Processing on Mass Transfer in Sugar Extraction from Sugar Beet

Optimization of Producing Enriched Yogurt With Phytosterols in Order To Reducing Cholesterol Content

The Physico- Chemical Characteristics of Sheep Meat Post Mortem

The Use of Milk Protein Concentrate (MPC-85) in the Production of Low-Fat Cream and Study Its Physicochemical and Sensory Properties