Research and Innovation in Food Science and Technology
Volume & Issue: Volume 8, Issue 4, February 2020, Pages 315-414
Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1
Pages 314-325
10.22101/JRIFST.2019.09.17.e1037
Safieh Rajabzadeh Shandiz; Seyed Mahdi Ziaratnia; Abolfazl Pahlevanloo; Mahboobe Sarabi Jamab
Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM)
Pages 325-340
10.22101/JRIFST.2019.08.04-e1062
Mohammad Rigi; Esmaeil Ataye Salehi; Hossein Ghahremani
The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread
Pages 341-356
10.22101/JRIFST.2019.08.11.e1082
Mahbobeh Sadat Mirahmadi; Fariba Naghipour; Seyed Mehdi Seyedin Ardebili
The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life
Pages 357-368
10.22101/JRIFST.2019.09.15.e1035
Freshteh Salajegheh; Behjat Tajeddin
The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups
Pages 369-378
10.22101/JRIFST.2019.09.22.e1084
Mahshid Zamankhani; Moshkan Abdolahi
Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method
Pages 379-390
10.22101/JRIFST.2019.09.28.e1078
Forogh Zarif; Laleh Roomiani; Sorosh Zarinabadi
Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar concentrate (Mespilus germanica L.) during refrigerated storage
Pages 391-404
10.22101/JRIFST.2019.16.10.e1104
Fahimeh Tooryan; Mohamad Reza Amiri
Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread
Pages 405-414
10.22101/jrifst.2020.214128.1140
Bahareh Sahraiyan; Zahra Sheikholeslami; Mahdi Karimi
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