Volume & Issue: Volume 11, Issue 1, June 2022, Pages 1-110 
Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties

Pages 1-16


Sara Parseh; Mohebbat Mohebbi; Toktam Mohammadi-Moghaddam; Hassan Sabbaghi

Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes

Pages 17-28


Aghdas Sadeghi; Vahid Hakimzadeh; Esmaeil Ataye Salehi; Hasan Rashidi

Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties

Pages 29-42


Nasim Adibpour; Marzieh Hosseininezhad; Abolfazl Pahlevanloo

Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration

Pages 43-54


Zohreh BaratianGhorghi; Ali Faezian; Samira Yeganehzad; Mohammad Ali Hesarinejad

Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves

Pages 55-66


Maryam Azizkhani; Ramazan Ebrahim Khasi

Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network

Pages 67-82


Mohammad Javad Khalafpour; Laleh Roomiani

Isolation, Identification and Determination of Antimicrobial Susceptibility of Arcobacter Butzleri Isolated from Chicken Carcass in Tonekabon

Pages 83-94


Zahra Pourabbasgholi; Hami Kaboosi; Masood Ghane; Rahem Khoshbakht; Mehdi Ghiyamirad

Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature

Pages 95-108


Naeme Farhadi; Saeid Meshkini; Tooraj Mehdizadeh