Research and Innovation in Food Science and Technology
Keywords = Texture
Study of Nutritional Value and Shelf Life of the Consolidated Burger (Grass Carp-Red Meat) During Freezing Storage at -18 ºC
Articles in Press, Accepted Manuscript, Available Online from 30 July 2023
10.22101/jrifst.2023.387259.1441
Parvin Kaviani; Babak Karami
Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt
Volume 10, Issue 3, December 2021, Pages 311-324
10.22101/JRIFST.2021.309095.1282
Manoochehr Norooz; Mohammad Goli
The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage
Volume 9, Issue 3, October 2020, Pages 307-322
10.22101/JRIFST.2020.218798.1158
Tahereh Taghani; Bahareh Shabanpour; Parastoo Pourashouri; Alireza Alishahi
The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips
Volume 6, Issue 2, September 2017, Pages 171-184
10.22101/JRIFST.2017.09.02.625
Sima Naji Tabasi; Elham Mahdian
The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening
Volume 6, Issue 1, May 2017, Pages 103-114
10.22101/JRIFST.2017.05.22.618
Jafar Mohammadzadeh Milani; Shohreh Khedmati; Azadeh Ghorbani Hasansarai; Abdolkhalegh Golkar
Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology
Volume 5, Issue 3, December 2016, Pages 235-248
10.22101/JRIFST.2016.12.19.532
Hadis Rostamabadi; Hossein Jooyandeh; Mohammad Hojjati
Study of possibility low calorie biscuit production by using stevioside sweetener
Volume 3, Issue 2, August 2014, Pages 157-170
10.22101/JRIFST.2014.08.23.325
Mehdi Vatankhah; Amir Hossein Elhami Rad; Masoud Yaghbani; Narges Nadian; Mohammad Javad Akbarian Meymand
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