Research and Innovation in Food Science and Technology
Volume & Issue: Volume 10, Issue 1, June 2021, Pages 1-106
Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS
Pages 1-10
10.22101/JRIFST.2019.07.28.e1023
Parisa Jafarian Asl; Razieh Niazmand; Moslem Jahani
The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces
Pages 11-28
10.22101/JRIFST.2020.177852.1076
Samaneh Alamatian; Mohebbat Mohebbi; Mehdi Varidi; Mehdi Momen-nezhad
Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method
Pages 29-42
10.22101/JRIFST.2020.226037.1163
Bibi Marzieh Razavizadeh; Mostafa Shahidi Noghabi; Samira Yeganehzad; Sahar Hashemi
Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method
Pages 43-58
10.22101/JRIFST.2021.244442.1179
Hassan Rashidi; Morteza Kashaninejad; Marzieh Bolandy; Samane Ghaffary
Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss
Pages 59-70
10.22101/JRIFST.2021.257952.1201
Najmeh Khademi Pour; Anoushe Sharifan; Hosein Bakhoda
Enrichment of Pomegranate Juice Pigments with Polymeric Resins and Preparation of its Powder by Spray Drying Method
Pages 71-82
10.22101/JRIFST.2021.271556.1224
Maryam Manzari Tavakoli; Samad Nejad Ebrahimi; Hassan Rezadoost; Mohammad Hossein Mirjalili
Experimental Investigation of Fish Fillet Drying Process using IR Radiation
Pages 83-94
10.22101/JRIFST.2021.272321.1228
Farokh Farokhpour; Laleh Roomiani; Sorosh Zarinabadi
Investigation of Effective Factors on the Formation of Acrylamide and Benzo(a)Pyrene in the Baking Process of Different Bread types Traditional, Semi-industrial and Industrial
Pages 95-106
10.22101/JRIFST.2021.269389.1221
Samira Eslamizad; Farzad Kobarfard; Nima Naderi; Hassan Yazdanpanah
)