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Number of Journals51
Number of Issues2,007
Number of Articles20,941
Article View44,577,189
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1.

Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process

Pages 1-16
Marzieh Mirzaaghaei; Amir Hossein Goli; Milad Fathi
2.

Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed

Pages 17-26
Hamid Bakhshabadi; Habibollah Mirzaee; Alireza Ghodsvali; Seyed Mahdi Jafari; Aman Mohammad Ziaiifar
3.

Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles

Pages 27-38
Seyed Mahdi Ojagh; Akbar Vejdan Taleshmikaeil; Mehdi Abdollahi
4.

Preparation and characterization of some functional properties of Aroos bean (Phaseolus Vulgaris) protein isolate

Pages 39-47
Sarvenaz Osia; Zeynab Raftani Amiri
5.

Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique

Pages 48-58
Hossein-Ali Tash Shamsabadi; Seyedeh Hoda Yoosefian; Ayat Mohammad Razdari
6.

Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf

Pages 59-68
Elham Shokooh Saremi; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast; Masoumeh Bahreini
7.

The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste

Pages 69-80
Hamed Saberian; Zohreh Hamidi-Esfahani; Hassan Ahmadi Gavghili; Mohsen Barzegar
8.

Evaluation of Bioactive Compounds of White mahaleb Juice

Pages 81-92
Firooze Bazrafkan; Soheila Zarringhalami; Ali Ganjloo
9.

Developing probiotic bread using Lactobacillus reuteri part 2: Evaluation of fluidized bed double microencapsulation on thermal stability of Lactobacillus reuteri

Pages 93-106
Layla Zaghari; Alireza Bassiri; Somaye Rahimi; Ali Zonousi
10.

The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties

Pages 107-118
Battol Attar; Seyedeh Zahra Seyed Alangi; Sara Jorjani
11.

Effect of concentration on the rheological and physicochemical properties of lemon juice

Pages 119-131
Ali Motamedzadegan; Elahe Omidbakhsh Amiri; Mahboubeh Jamshidi; Tandis Khosravi rad
12.

Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss)

Pages 132-144
Zeinab Noori Hashemabad; Bahareh Shabanpour; Hamed Azizi; Seyed Mahdi Ojagh; Alireza Alishahi
13.

Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying

Pages 145-161
Elnaz Ghaem far; Seyed Mahmoud Reza Hojjati
14.

Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes

Pages 162-176
Soheyl Reyhani Poul; Seyed Ali Jafapour; Reza Safari
15.

Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi"

Pages 177-186
Saeedeh Zarbakhsh; Somayeh Rastegar
16.

Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough

Pages 187-194
Elham Eshaghabadi; Farajollah Shahriari; Mohammadreza Nassiry; Mohammad Reza Edalatian Dovom; Amin Mirshamsi
17.

Effect of different storage methods on quantity and quality of potato

Pages 195-206
Jafar Nabati; Farshad Izadi; Reza Abbasi; Farshid Hassani
18.

Effect of wheat and oat dietary fibers on quality and prevention of shrimp analogue products deformation during deep frying

Pages 207-217
Sakineh Heydari; Bahareh Shabanpour; Parastoo Pourashouri


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