1.

Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake

صفحه 1-10
F. Salehi؛ M. Kashaninejad

2.

Use of Alcoholic Extracts of Chicory, Clove and Pomegranate Peel in Production of Functional Ice- cream with Desirable Quality

صفحه 11-20
S. Ghazizadeh؛ R. Pourahmad؛ L. Nateghi

3.

Formulation and Production of New Carbonated Malt and Jujube Drink and Evaluation of its Physicochemical, Microbial and Sensory Properties during Storage

صفحه 21-34
M. Mohseni؛ A. Rahmani؛ F. Soleimany

4.

An Overview on Panela

صفحه 35-42
S. Kouhestani؛ M. Honarvar

5.

Comparison of Bath and Probe Sonication for Osmotic Dehydration of Peach Slices: Study on the Qualitative and Nutritional Properties

صفحه 43-54
B. Dehghan؛ R. Esmaelzadeh Kenari

6.

Tocopherols as a Quick Mean to Identify the Origin of Vegetable Oils

صفحه 55-58
Z. Touhidyan؛ A. Ghavami

7.

Use of Real-Time PCR and High-Resolution Melting Analysis for Detection and Discrimination of Salmonella typhimurium and Salmonella enteritidis in Contaminated Raw-Egg Samples

صفحه 59-68
H. Ahari؛ B. Fahimi؛ N. Sheikhi؛ A.A. Anvar؛ S. Paidari

8.

Effective Parameters in Hot Air Drying Process on Qualitative Properties of Grapefruit (Citrus paradise L.) and Selection of a Suitable Mathematical Thin-Layer Drying Model

صفحه 69-80
Z. Moezzi؛ S. Movahhed؛ H. Ahmadi Chenarbon

9.

Sequential Solvent Extraction of Red-Onion (Allium cepa L) Skin: Influence of Solvent Polarity on Antioxidant and Radical Scavenging Activity

صفحه 81-92
S. Mahdian Kouchaksarayi؛ S.M. Vahdat؛ M. Hejazi؛ M. Khavarpour؛ Z. Salimi

10.

The Effects of Emulsifiers Application on Characteristics of Mayonnaise

صفحه 93-103
Sh. Dadkhah؛ P. Damanafshan؛ A. Taheri Yeganeh؛ P. Homati


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب