The Effect of Gum Based Edible Coating on the Infrared Drying Performance of Apricot Slices

صفحه 1-10
M. Satorabi؛ F. Salehi؛ M. Rasouli


Electrochemical Analysis of Sunset Yellow Based on NiO-SWCNTs NC/IL Modified Carbon Paste Electrode in Food Samples

صفحه 11-22
S. A. Shahidi؛ P. Ebrahimi؛ T. Zabihpour؛ S. Naghizadeh Raeisi


Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production

صفحه 23-34
S.S. Mirzamani؛ A.R. Bassiri؛ H. Tavakolipour؛ M.H. Azizi؛ M. Kargozari


Formulation of Trans Free Shortening Based on Canola, Palm Olein and Fully Hydrogenated Soybean Oils Blends; The Application on Biscuit

صفحه 35-44
S. Laghaei؛ M. Gharachorloo


Kinetic Modeling of Mass Transfer during Osmotic Dehydration of Ziziphus jujube

صفحه 45-58
V. Solgi؛ M. Khavarpour؛ P. Ariaii


Encapsulation of Tribulus terrestris and Valeriana officinalis Extracts in Nanoliposomes and Evaluation of its Antibacterial and Antioxidant Properties

صفحه 59-68
M. Nouri؛ M. Shafaghi Rad


Evaluation of Alginate/Collagen Edible Coatings with Betanin and Cumin to Improve the Shelf Life of Lighvan Cheese

صفحه 69-84
F. Ahmadimaram؛ T. Mostaghim؛ Sh. Shahriari


Study of Antimicrobial Properties of Nano Chitosan with Marjoram Essential Oil in Increasing the Shelf-Life of Shrimp (Nephropidae) at Refrigerated Temperature

صفحه 85-98
Z. Saeidi؛ H. Ahari؛ S.A.A. Anvar


Phytochemical Screening of the Aqueous Extracts of Iranian Onion (Allium cepa L.) Landraces

صفحه 99-106
K. Keyghobadi؛ M. Golabadi؛ M. Khozaei؛ A. Rezaei


Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread

صفحه 107-113
S. Zeidvand؛ S. Movahhed

سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب