Research and Innovation in Food Science and Technology
Volume & Issue: Volume 5, Issue 1, June 2016, Pages 1-118
Optimization of Sponge Cake Formulation Containing Okara
Pages 1-14
10.22101/JRIFST.2016.06.01.511
Saba Mortazavi nejad; Hajar Abbasi; Mahshid Jahadi
Determining the area of sugar beet using digital image processing method and its correlation with the technological factors
Pages 15-26
10.22101/JRIFST.2016.06.01.512
Ahmad Bahadorbaigy; Masoud Honarvar; Keivan Ansari; Mohammad Erfan Bahrami
Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat
Pages 27-38
10.22101/JRIFST.2016.06.01.513
Reihaneh Shokrpour Roodbari; Ali Motamedzadegan; Seyed Hashem Hosseiniparvar; Mahmoodreza Ovissipour
Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM)
Pages 39-54
10.22101/JRIFST.2016.06.01.514
Zahra Ahmadian-Kouchaksaraie; Razieh Niazmand; Masoud Najaf Najafi
Investigation of Emulsifying Properties of OSA Modified Persian Gum
Pages 55-72
10.22101/JRIFST.2016.06.01.515
Somayeh Mohammadi; Soleiman Abbasi
Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast
Pages 73-86
10.22101/JRIFST.2016.06.01.516
Jalal Mohammadzadeh; Rassoul Kadkhodaee; Ali Mortazavi; Farideh Tabatabaee; Arash Koocheki
Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method
Pages 87-104
10.22101/JRIFST.2016.06.01.517
Rahmatollah Eshtavad; Davood Kalantari; SeyedJafar Hashemi; Hematollah Pirdashti
Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils
Pages 105-118
10.22101/JRIFST.2016.06.01.518
Mohammad-Taghi Golmakani; Armin Ghassemi; Mohammad Hadi Eskandari; Mehrdad Niakosari
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