Volume & Issue: Volume 2, Issue 1, July 2013, Pages 1-108 
Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum

Pages 1-16

10.22101/JRIFST.2013.07.03.211

M. Rahbari; M. Aalami; Y. Maghsoudlou; M. Kashaninejad


Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE

Pages 17-36

10.22101/JRIFST.2013.07.03.212

H. Baghaei; M.J. Varidi; Mehdi Varidi; Z. Es´haghi


Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying

Pages 37-50

10.22101/JRIFST.2013.07.03.213

M. Kaviani; R. Niazmand; M. Shahidi Noghabi


Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt

Pages 51-62

10.22101/JRIFST.2013.07.03.214

M. Esmailzadeh Nasiri; S. Abbasi; S.M. Seyedein Ardebili


Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model

Pages 63-78

10.22101/JRIFST.2013.07.03.215

M. Shahidi Noghabi; S.M. Mousavi; S.M.A. Razavi; M. Elahi


nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum

Pages 79-92

10.22101/JRIFST.2013.07.03.216

S. Khosravinia; S.M. Ziaratnia; A. Bagheri; S.H. Marashi


Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate

Pages 93-108

10.22101/JRIFST.2013.07.03.217

S.A. Jafarpour; H. Hajidon; M. Rezaei