Research and Innovation in Food Science and Technology
Volume & Issue: Volume 8, Issue 3, October 2019
Replacing of Pea and Lentil Seed-Flour Instead of Chicken Meat in 55% Semi-vegetarian Cocktail Formulation
Pages 213-224
10.22101/JRIFST.2019.09.17.831
Ameneh Abbasi Monfared; Mohsen Zarghar; Mahdi Abedini Naeini
Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage
Pages 225-234
10.22101/JRIFST.2019.09.17.832
Nafiseh Jannasari; Milad Fathi; Seyed Jamal Moshtaghian; Alireza Abbaspourrad
The Effect of Potassium Citrate and Tartrate as Chelating Agents on the Removal of Lead from Rice in the Cooking Process
Pages 235-244
10.22101/JRIFST.2019.09.17.833
Atefeh Sadat Hashemi Garmdarreh; Mohammad Goli
Effect of Ulva flexuosa Wulfen Seaweed and Shirazi Thyme (Zataria multiflora) Extracts on Qualitative Characteristics of Washington Navel Orange under Sorage Period
Pages 245-258
10.22101/JRIFST.2019.09.17.834
Mahboobeh Rezaei; Farzin Abdollahi; Abdolmajid Mirzaalian Dastjerdi; Morteza Yousefzadi
Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp
Pages 259-268
10.22101/JRIFST.2019.09.17.835
Milad Abbasi Monjezi; Seyed Pezhman Hosseini Shekarabi; Seyed Ebrahim Hosseini
The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecali
Pages 269-284
10.22101/JRIFST.2019.07.08.836
Mahbubeh Dehghan; Jamshid Mehrzad
The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels
Pages 285-296
10.22101/JRIFST.2019.07.09.837
Mohsen Zandi
Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method
Pages 297-314
10.22101/JRIFST.2019.07.15.e1057
Mehranush Gharibi Tehrani; Elham Azarpazhooh; Amirhossein Elhamirad; Parvin Sharayei; Ahmad Pedramnia; Hediyeh Yazdanfar
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