Research and Innovation in Food Science and Technology
Main Subjects = Food Technology - Meat, Chicken, Fish and Their Products
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
Nutritional Profile, Antioxidant Capacity and Physicochemical Properties of Processed Labeo bata
Volume 13, Issue 1, March 2024, Pages 27-36
10.22101/jrifst.2023.353563.1381
Kumarakuru K; Vasanthakumari Paarree; Sundar K; Javith Hussain A
Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi
Volume 12, Issue 2, September 2023, Pages 169-180
10.22101/JRIFST.2022.343702.1364
Najmeh Hamidian; Bahareh Shabanpour; Parastoo Pourashori; Parisa Hossen Khezri
The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder
Volume 12, Issue 2, September 2023, Pages 181-190
10.22101/JRIFST.2023.376052.1417
Mehrnoush Borhani Esfahani; Mohammad Goli; Majid Toghyani
Investigating the Nutritional Value, Microbial, and Sensory Properties of Cultured Silver Carp Fish Bone Powder (Hipophthalmichthys molitrix)
Volume 12, Issue 1, June 2023, Pages 105-120
10.22101/JRIFST.2022.354652.1382
Mina Seifzadeh
Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties
Volume 11, Issue 3, November 2022, Pages 247-256
10.22101/JRIFST.2022.300264.1273
Fereshte Bahmanyar; Seyede Marzieh Hosseini; Leila Mirmoghtadaie; Saeedeh Shojaee_Aliabadi
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