Research and Innovation in Food Science and Technology
Volume & Issue: Volume 9, Issue 3, October 2020, Pages 237-350
The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties
Pages 237-254
10.22101/JRIFST.2019.07.16.e1022
Mina Akbarian; Mohebbat Mohebbi; Arash Koocheki; Elnaz Milani; Mohammad Khalilian Movahhed
Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus
Pages 255-268
10.22101/JRIFST.2020.194483.1103
Hediyeh Davoudi Moghadam; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Mahbobeh Sarabi-Jamab; Zarrin Es'haghi
Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream
Pages 269-282
10.22101/JRIFST.2020.229269.1168
Sima Naji-Tabasi; Elham Mahdian; Akram Arianfar; Sara Naji-Tabasi
Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology
Pages 283-294
10.22101/JRIFST.2020.229486.1166
Mohsen Ghods Rohani; Morteza Kashaninejad; Hassan Rashidi; Samira Nowrouzi
Investigation the Rheological Properties of Nanofiber Gel Prepared from Tomato Pomace as a Function of Concentration
Pages 295-306
10.22101/JRIFST.2020.218012.1151
Ali Motamedzadegan; Hoda Fahim; Razieh Razavi; Hossein Yousefi
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
Pages 307-322
10.22101/JRIFST.2020.218798.1158
Tahereh Taghani; Bahareh Shabanpour; Parastoo Pourashouri; Alireza Alishahi
Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions
Pages 323-338
10.22101/JRIFST.2020.245287.1181
Matina Yekta; Vahid Hakimzadeh
Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil
Pages 339-350
10.22101/JRIFST.2020.254631.1194
Maryam Kashi; Zahra Talebpour; Behrooz Jannat
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