1.

Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study

Pages 499-515
Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi

2.

Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder

Pages 517-531
Fatemeh Ghorbanpour; Vahid Hakimzadeh; Hassan Rashidi

3.

Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition

Pages 533-545
Fatemeh Sadat Khanagaei; Fateme Akrami Mohajeri; Elaheh Askari; Hossein Fallahzadeh; Elham Khalili Sadrabad

4.

Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis

Pages 547-558
Parisa Raei; Morteza Khomeiri; Alireza Sadeghi Mahoonak; Ali Moayedi; Mahboobeh Kashiri

5.

Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method

Pages 559-572
Moein Inanloodoghouz; Fakhreddin Salehi; Mostafa Karami; Ashraf Gohari Ardabili

6.

Effect of Ultrasonication Time on Physical and Chemical Properties of Kilka Fish Oil, Corn Oil and Soybean Oil

Pages 573-585
Reza Farahmandfar; Samaneh Forghani

7.

Evaluation of Persian Gum Effect on Microbial, Physicochemical and Sensory Properties of Brined Ultrafiltered Cheese during Storage

Pages 589-605
Aliakbar Gholamhosseinpour; Saeed Zare

8.

Antimicrobial and Antioxidant Effects of Sage Seed Gum Film Incorporated with Laurus nobilis Essential Oil Nanoemulsion

Pages 607-620
Hadis Taghvatalab; Dornoush Jafarpour


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