Journal Management System

Number of Journals	52
Number of Issues	2,095
Number of Articles	21,689
Article View	80,717,417
PDF Download	25,610,220


1.	Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch
	Pages 217-228
	Sepideh Etezazian; Mohammad Fazel; Hajar Abbasi
	View Article PDF 479.57 K

2.	Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels
	Pages 229-241
	Seyed Mahdi Ojagh; Bahareh Shabanpour; Aniseh Jamshidi; Azam Siyamiyan
	View Article PDF 1.21 M

3.	Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly
	Pages 243-257
	Atefe Maqsoudlou; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Fidel Toldta
	View Article PDF 475.43 K

4.	Effect of Sourdough and α-amylase on qualitative properties of toast bread
	Pages 259-272
	Roya Nejatbakhsh; Sara Movahhed; Hossein Ahmadi Chenarbon
	View Article PDF 376.13 K

5.	Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province
	Pages 273-282
	Samaneh Hizomi Shirejini; Hadi Koohsari; Seyedeh Zahra Seyed Alangi
	View Article PDF 244.17 K

6.	Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties
	Pages 283-296
	Fatemeh Pourhaji; Farideh Tabatabaei Yazdi; Seyed Ali Mortazavi; Mohebbat Mohebbi; Mostafa Mazaheri Tehrani
	View Article PDF 704.28 K

7.	Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil)
	Pages 297-306
	Mahshid Shamloofar; Zahra Ghiasvand; Elham Payandan
	View Article PDF 311.88 K

8.	The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots
	Pages 307-320
	Meysam Abediyan; Seyed Hamidreza Ziaolhagh; Ali Najafi
	View Article PDF 429.99 K

9.	Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract
	Pages 321-334
	Nasrin Malekizadeh; Seyed Hadi Peighambardoust; Aref Oladghaffari; Khashayar Sarabandi
	View Article PDF 427.16 K

10.	Investigating the application of gel emulsifiers to reduce fat acidity in layered cake
	Pages 335-346
	Raheleh Bazrafshan; Seyed Hadi Peighambardoust; Aref Oladghaffari
	View Article PDF 721.83 K

11.	Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608
	Pages 347-357
	Hoda Ghayomi; Mohammad Ali Najafi; Mohammad Rahnama; Mohammad Soltani
	View Article PDF 692.15 K

12.	Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread
	Pages 359-369
	Zahra Sheikholeslami; Mahdi Karimi; Toktam Hejrani; Mehdi GhiafeDavoodi; Hamed Fatemian
	View Article PDF 408.8 K

13.	The effect of active and edible starch-chitosan composite film incorporated with thymus kotschyanus essential oil and punica granatum peel extracts on shelf life of meat during storage
	Pages 371-382
	Tooraj Mehdizadeh; Hossein Tajik; Ali Mojaddar Langroodi
	View Article PDF 701.07 K

14.	Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation
	Pages 383-397
	Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad
	View Article PDF 379.39 K

15.	The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin
	Pages 399-410
	Maryam Ravaghi; Anna Maria Fadda
	View Article PDF 599.55 K

16.	Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil
	Pages 411-426
	Fatemeh Bahrami Maghsudbeki; Hajar Abbasi; Mohammad Goli
	View Article PDF 1.2 M

17.	Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents
	Pages 427-438
	Nazanin Abdi; Neda Maftoonazad; Amir Heidarinasab; Fujan Badii
	View Article PDF 1.6 M

18.	The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough
	Pages 439-449
	Ryhaneh Moghaddasi; Sara Movahhed; Hossein Ahmadi Chenarbon
	View Article PDF 334.16 K

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Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch

Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels

Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly

Effect of Sourdough and α-amylase on qualitative properties of toast bread

Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province

Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties

Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil)

The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots

Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract

Investigating the application of gel emulsifiers to reduce fat acidity in layered cake

Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608

Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread

The effect of active and edible starch-chitosan composite film incorporated with thymus kotschyanus essential oil and punica granatum peel extracts on shelf life of meat during storage

Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation

The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin

Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil

Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents

The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough