Research and Innovation in Food Science and Technology
Main Subjects = Milk Products and Dairy Industries
The use of Transglutaminase and Gallic acid as Stabilizers and Thickeners in the Production of Ice cream
Articles in Press, Accepted Manuscript, Available Online from 19 March 2024
10.22101/jrifst.2024.418256.1520
Zena Kadhim Al-Younisa; Raqad R.Al-Hatim; Sheren Fadhal Abbas; Ammar B. Altemimi; Mohammad Ali Hesarinejad; Mohamed Ibrahim Younis; Tarek Gamal Abedelmaksoud
Optimization of Determined Pathogenes Deactivation and Investigating the Quality of Bottled Milk under Cold-Plasma Treatment
Volume 12, Issue 3, December 2023, Pages 329-342
10.22101/JRIFST.2023.378738.1422
Azadeh Ranjbar Nedamani
Investigation the Effects Using Arvaneh Plant Extract on Quality Attributes of Ice cream
Volume 12, Issue 3, December 2023, Pages 343-354
10.22101/JRIFST.2023.376105.1419
Mohammad Reza Radnia; Elham Mahdian; Ali Mohammadi Sani; Mohammad Ali Hesarinejad
Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil
Volume 12, Issue 2, September 2023, Pages 137-154
10.22101/JRIFST.2022.333324.1335
Masoumeh Heydari Gharehcheshmeh; Akram Arianfar; Elham Mahdian; Sara Naji-Tabasi
Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology
Volume 11, Issue 4, February 2023, Pages 423-436
10.22101/JRIFST.2022.343004.1361
Negar Golchin; Sara Jafarian; Seyyed Hossein Hosseini Ghaboos; Leila Roozbeh Nasiraie
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