Volume & Issue: Volume 2, Issue 4, March 2014, Pages 295-392 
Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts

Pages 295-310


Sara Khoshnoudinia; Naser Sedaghat; Gholam-Hossein Radmard Ghadiri

Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7

Pages 311-322


Sara kamali; Marzieh Hosseini Nezhad; Mohammad Elahi; Masoud Yavarmanesh

The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato

Pages 323-338


Elham Razzagh Pour; Jalal Dehghannya; Babak Ghanbarzadeh

Effect of potato paste on stalling of Barbari flat bread

Pages 339-350


Nastaran Akbari; Jafar Mohammadzadeh Milani; Behzad Alaedini

Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius)

Pages 351-364


Alireza Mehregan Nikoo; alireza sadeghimahoonak; mohammad ghorbani; Ali Taheri; Mehran Aalami; Faeze Kamali

Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant

Pages 365-380


Vahid Hakimzadeh; Mohammad Elahi; Seyed Mohmoud Mousavi; Seyed Mohammad Ali Razavi

The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise

Pages 381-392


Milad Barzegari; Zeinab Raftani Amiri; Jafar Mohamadzadeh Milani; Ali Motamedzadehgan