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Number of Journals52
Number of Issues2,123
Number of Articles21,978
Article View94,083,131
PDF Download28,769,056
1.

Effect of lipid edible coatings on physicochemical and microbial properties of raisin

Pages 496-507
Azam Ayoubi; Nasser Sedaghat; Mahdi Kashani-Nejad; Mohebbat Mohebbi; Mehdi Nasiri mahalati
2.

Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread

Pages 508-520
Seyed Ali Mortazavi; Zahra Sheikholeslami; Mehdi GhiafeDavoodi
3.

Effect of pH Changes on Functional Properties of Fenugreek Protein Isolate

Pages 521-534
Samira Feyzi; Mehdi Varidi; Fatemeh Zare; Mohammad Javad Varidi
4.

Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design

Pages 535-545
Amir Pourfarzad; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast; Mohammad Hassanzadeh Khayyat
5.

Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety)

Pages 546-559
Nasser Sedaghat; Ghodsieh Moradi; Sara Khoshnoudi; Arash Koocheki
6.

Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography.

Pages 560-571
Zeinab Mohammadi; Dina Morshedi; Masoud Mashhadi Akbar Boojar; Farhang Aliakbari
7.

Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil

Pages 572-583
Latifeh Pourakbar
8.

Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin

Pages 584-596
Abdolkhalegh Golkar; Ali Nasirpour; Javad Keramat
9.

Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying

Pages 597-607
Fatemeh Roshani; Sara Movahhed; Hossein Ahmadi Chenarbon
10.

Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget

Pages 608-619
Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi
11.

Effect of adding corn malt on quality and shelf life of Barbari bread

Pages 620-630
Amir abbas Omidfar; Esmaeil Atayesalehi; Zahra Sheikholeslami
12.

Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying

Pages 631-642
Zahra Hashemi; Mohammad Hojjati; Mohammad Tahanejad
13.

Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator

Pages 643-653
Masumeh Molashahi; Ebrahim Alizadeh Doughikollaee; Ghorbanali Mahghani
14.

Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying

Pages 654-664
Atefeh Farahmand; Fateme Mousavi Baygi; Masoud Taghizadeh; Amin Ziaforoughi
15.

Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage

Pages 665-676
Seyed Yousef Pourmir; Alireza Sadeghi Mahoonak; Javad Fattahi Moghadam; Yahya Maghsoudlou; Mohammad Ghorbani
16.

Study of temporal variations of color and temperature on bruised apples from thermal and visible images

Pages 677-693
Omid Doosti Irani; Mahmood Reza Golzarian; Mohammad Hosein Aghkhani; Hassan Sadrnia
17.

Effect of guar and basil seed gums on physical properties of low fat and light ice cream

Pages 696-706
Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Bahareh Emadzadeh
18.

Control of microbial population using of nanocomposite film in vitro and in vivo tests

Pages 707-708
Hojatollah Bodaghi; Younes Mostofi; Abdulrasoul Oromiehie; Zabihollah Zamani; Babak Ghanbarzadeh; Ziba Ghasimi Hagh


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