Research and Innovation in Food Science and Technology
Volume & Issue: Volume 4, Issue 3, November 2015, Pages 197-282
Number of Articles: 7
Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate
Pages 197-208
10.22101/JRIFST.2015.11.22.431
Razieh Niazmand; Arpa Khechumian; Mostafa Shahidi Noghabi
Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column
Pages 209-218
10.22101/JRIFST.2015.11.22.432
Maryam Jalili
Extraction and encapsulation of capsaicinoids of red pepper oleoresin
Pages 219-232
10.22101/JRIFST.2015.11.22.433
Bibi Marzieh Razavizadeh; Rasoul Kadkhodaee; Zeinab Zaferani
Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese
Pages 233-246
10.22101/JRIFST.2015.11.22.434
Sahar Roshani; Ashraf Gohari Ardebili; Akram Arianfar
Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants
Pages 247-256
10.22101/JRIFST.2015.11.22.435
Pegah Darjani; Marzieh Hosseini Nezhad; Rassoul Kadkhodaee; Elnaz Milani; Ahmad Balandari
A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil
Pages 257-270
10.22101/JRIFST.2015.11.22.436
Ehsan Shad; Hadi Hashemi Gahruie; Mohammad-Taghi Golmakani; Sara Mazidi
Production and study on antioxidant activity of protein hydrolysate from whey protein
Pages 271-282
10.22101/JRIFST.2015.11.22.437
Shima Piri; alireza sadeghimahoonak; mohammad ghorbani; Mehran Alami
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