Volume & Issue: Volume 3, Issue 3, October 2014, Pages 197-296 
Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt

Pages 197-210

10.22101/JRIFST.2014.10.23.331

Rasoul Zarrin; Zahra Ghasempour; Mahmoud Rezazad Bari; Mohammad Alizadeh; Ehsan Moghaddas Kia


Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder

Pages 211-226

10.22101/JRIFST.2014.10.23.332

Jalal Mohammadzadeh; Farideh Tabatabaee Tabatabaee; Seyed Ali Mortazavi; Rassoul Kadkhodaee; Arash Koocheki


Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers

Pages 227-244

10.22101/JRIFST.2014.10.23.333

Samaneh Faraji Kafshgari; Mehran Aalami; Morteza Khomeiri; Ali Moetamedzadegan; Mohammad Javad Akbarian Meymand


Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate

Pages 245-254

10.22101/JRIFST.2014.10.23.334

Shima Piri; Ali Reza Sadeghi Mahoonak; Mohamad Ghorbani; Mehran Alami


Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt

Pages 255-266

10.22101/JRIFST.2014.10.23.335

Armita Behnia; Hojjat Karazhiyan; Razieh Niazmand; Abdol Reza Mohammadi Nafchi


Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice

Pages 267-282

10.22101/JRIFST.2014.10.23.336

Ali Ayaseh; Mohammad Alizadeh; Mohsen Esmaiili; Abbas Mehrdad; Yousef Javadzadeh


Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method

Pages 283-296

10.22101/JRIFST.2014.10.23.337

Mahnaz Shahidi Noghabi; Seyed Mohammad Ali Razavi; Mostafa Shahidi Noghabi