Research and Innovation in Food Science and Technology
Volume & Issue: Volume 1, Issue 4, March 2013, Pages 229-306
Number of Articles: 6
Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids
Pages 229-240
10.22101/JRIFST.2013.03.15.141
F. Sheikhshoaei; S. Abbasi
Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying
Pages 241-254
10.22101/JRIFST.2013.03.15.142
A. Kamali; P. Sharayei; R. Niazmand; S. Eynafshar
Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles
Pages 255-272
10.22101/JRIFST.2013.03.15.143
M. Khoshmanzar; Babak Ghanbarzadeh; H. Hamishekar; M. Sowti; R. Rezayi Mokarram
Cloning of prochymosin gene in lactococcus lactis bacteria
Pages 273-282
10.22101/JRIFST.2013.03.15.144
L. Aminlari; A. Hosseini; M.H. Eskandari
The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower
Pages 283-294
10.22101/JRIFST.2013.03.15.145
M. Shoormij; S. Eynafshar; R. Niazmand; P. Sharayei
Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality
Pages 295-306
10.22101/JRIFST.2013.03.15.146
A. Jamshidi; B. Shabanpour; K, Rahmanifarah; S.Y. Peighambari; H. Rostamzad; M. Azaribeh; L. Barzegar
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