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


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


Hamidreza Mousakhani-Ganjeh; Mohammad Goli

Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment

Pages 375-388


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


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


Fahime Ajam; Hadi Koohsari

Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling

Pages 411-422


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


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


Zabih alh Bahmani; Shamim Hasanzade; Jamshid Farmani