1.

Investigation of the viability of probiotic bacteria, sensory characteristics and proteolysis in probiotic soy cheese during storage

صفحه 1-10
S. Mashayekh؛ R. Pourahmad؛ B. Akbari-Adergani؛ M. R. Eshaghi

2.

Effect of Basil Seed Mucilage Coating on the Oil Absorption and Physical Characteristics of Fried Zucchini Slices

صفحه 11-19
Fakhreddin Salehi؛ Alireza Haseli؛ Amirreza Roustaei

3.

The Effect of Enrichment with Sargassum illicifolium, Ulva lactuca and Gracilaria cortica Algae on Physicochemical and Microbial Properties of Processed Fruits (Sour Date Purees and Apple Paste)

صفحه 21-32
somayeh Ranjbar-Shamsi؛ Anousheh Sharifan؛ Mozhgan Emtyazjoo؛ Maryam Moslehishad

4.

Effect of Fennel (Foeniculum Vulgare) on Appetite Hormone; Ghrelin and Adiponectin

صفحه 33-48
S. M. Amiri؛ M. Rahmani؛ M. Barati؛ L. Kooshesh؛ F. Golab؛ M. Movahedi؛ M. Yadegari

5.

Colorimetric and Sensory Properties of for Tube Feeding Formulated by Gelatin and Maltodextrin

صفحه 49-62
S. Bazrafshan؛ M. Mizani؛ Gh. Pazuki؛ Sh. Shahriari

6.

Validation of Taurine Determination Method in Energy Drinks by High Performance Liquid Chromatography

صفحه 63-78
M. Zabihi Negin؛ M. Taherkhani


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب