Research and Innovation in Food Science and Technology
Volume & Issue: Volume 9, Issue 4, February 2021
Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS
Pages 351-362
10.22101/JRIFST.2020.198661.1137
Parisa Jafraian Asl; Razieh Niazmand; Syed Tufail Hussain Sherazi
Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum
Pages 363-374
10.22101/JRIFST.2020.212592.1136
Hamidreza Mousakhani-Ganjeh; Mohammad Goli
Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment
Pages 375-388
10.22101/JRIFST.2020.216650.1145
Mohamad-Reza Shayanmehr; Amir-Hossein Elhamirad; Mohamad Armin
A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite
Pages 389-398
10.22101/JRIFST.2020.241579.1182
Ebrahim Fooladi; Mahmoud Ebrahimi; Niloofar Nakhaei; Kimia Asadi
The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk
Pages 399-410
10.22101/JRIFST.2021.259857.1205
Fahime Ajam; Hadi Koohsari
Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling
Pages 411-422
10.22101/JRIFST.2021.258797.1203
Mohsen Mokhtarian; Mojtaba Heidari Majd; Amir Daraei Garmakhany; Elham Zaerzadeh
Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon
Pages 423-432
10.22101/JRIFST.2021.260335.1207
Sara Falahchay; Nima Bahador; Masood Ghane
Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink
Pages 433-444
10.22101/JRIFST.2021.263343.1212
Zabih alh Bahmani; Shamim Hasanzade; Jamshid Farmani
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