Journal Management System


1.	Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients
	Pages 80-91
	Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
	View Article PDF 325.24 K

2.	Effect of pulsation period and microwave power on paddy drying
	Pages 92-104
	Hassan Jafari; Davood Kalantari; Mohsen Azadbakht
	View Article PDF 1.88 M

3.	Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage
	Pages 105-116
	Maryam Nejadmansouri; Seyed Mohammad Hashem Hosseini; Mehrdad Niakosari; Gholam Hossein Yousefi; Mohammad Taghi Golmakani
	View Article PDF 1.47 M

4.	Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat
	Pages 117-130
	Mohammad Hossein Naeli; Reza Esmaeilzadeh kenari
	View Article PDF 1.17 M

5.	Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil
	Pages 131-143
	Vahid Alizadeh; Hassan Barzegar; Behzad Nasehi; Vahid Samavati
	View Article PDF 1.02 M

6.	Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions
	Pages 144-155
	Mohammad Ali Hesarinejad; Seyed Mohammad Ali Razavi; Arash Koocheki; Mohammad Amin Mohammadifar
	View Article PDF 579.58 K

Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients