Research and Innovation in Food Science and Technology
Volume & Issue: Volume 4, Issue 4, January 2016, Pages 283-382
Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut
Pages 283-298
10.22101/JRIFST.2016.01.30.441
Zohreh Ghaeini; Razieh Niazmand; Mostafa Shahidi Noghabi
Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability
Pages 299-314
10.22101/JRIFST.2016.01.30.442
Akram Pezeshky; Babak Ghanbarzadeh; Hamed Hamishehkar; Mohammad Moghadam; Isa Fathollahi
Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product
Pages 315-324
10.22101/JRIFST.2016.01.30.443
Monire al sadat Borghei; Homa Baghaei; Amir Motamedi
Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties
Pages 325-342
10.22101/JRIFST.2016.01.30.444
Vahid Keyhani; Seyed Ali Mortazavi; Mehdi Karimi; Hojjat Karazhiyan; Zahra Sheikholeslami
Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM)
Pages 343-354
10.22101/JRIFST.2016.01.30.445
Pegah Darjani; Marzieh Hosseini Nezhad; Hadi Shorideh; Mohammad Abdollahian-Noghabi; Rassoul Kadkhodaee; Ahmad Balandari; Elnaz Milani
Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market
Pages 355-364
10.22101/JRIFST.2016.01.30.446
Ali yeganeh Faal
Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation
Pages 365-382
10.22101/JRIFST.2016.01.30.447
Sahra Bashiri; Babak Ghanbarzadeh; Hamed Hamishekar; Jalal Dehghannya
)