Research and Innovation in Food Science and Technology
Volume & Issue: Volume 12, Issue 1, June 2023, Pages 1-120
Evaluation of the Efficiency of Sulfur Dioxide Releasing Acetate Cellulose Sheets on the Shelf life of Kiwi Fruits in the Cold Store
Pages 1-14
10.22101/JRIFST.2022.300154.1274
Razieh Niazmand; Parvin Sharayei; Moslem Jahani; Elham Azarpazhooh; Mohammad Reza Abdollahi Moghaddam
Encapsulation of α-Tocopherol by Emulsion Hydrogel Particles, Made of Whey Protein Isolate & Iota-carrageenan Applying Emulsion Templating Method
Pages 15-28
10.22101/JRIFST.2022.315543.1299
Azadeh Sayadi; Aram Bostan; Rassoul Kadkhodaee
Investigation of Physicochemical and Sensory Properties of Health Drink Based on Plant Milks and Bean (Phaseolus coccineus L.)
Pages 29-38
10.22101/JRIFST.2022.318617.1304
Azar Sepahi; Elham Mahdian; Esmaeil Ataye Salehi; Ali Mohamadi Sani
Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio
Pages 39-54
10.22101/JRIFST.2022.338470.1349
Mohsen Sahbaei Ejlali; Seyed Mohammad Ali Razavi
Study of the Effect of Phycocyanin Pigment on Physicochemical, Sensory, Microbial and Antioxidant Properties of Cheese
Pages 55-76
10.22101/JRIFST.2022.347104.1374
NiKan Iry; Bahareh Nowruzi; Shokoofeh Ghazi
Investigation of Physicochemical and Antioxidant Properties of Goat Milk Enriched with Barley Malt Extract Fermented with Some Lactic acid Bacteria
Pages 77-93
10.22101/JRIFST.2022.340359.1353
Mahshad Torabi; Farzaneh Abdolmaleki
Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time
Pages 93-104
10.22101/JRIFST.2022.347851.1376
Mohsen Mokhtarian; Fatemeh Koushki; Behrooz Jannat
Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix)
Pages 105-120
10.22101/JRIFST.2022.354652.1382
Mina Seifzadeh
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