Research and Innovation in Food Science and Technology
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
10.22101/JRIFST.2014.03.01.241
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
10.22101/JRIFST.2014.03.01.242
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
10.22101/JRIFST.2014.03.01.243
Elham Razzagh Pour; Jalal Dehghannya; Babak Ghanbarzadeh
Effect of potato paste on stalling of Barbari flat bread
Pages 339-350
10.22101/JRIFST.2014.03.01.244
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
10.22101/JRIFST.2014.03.01.245
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
10.22101/JRIFST.2014.03.01.246
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
10.22101/JRIFST.2014.03.01.247
Milad Barzegari; Zeinab Raftani Amiri; Jafar Mohamadzadeh Milani; Ali Motamedzadehgan
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