Research and Innovation in Food Science and Technology
Volume & Issue: Volume 5, Issue 4, February 2017, Pages 325-416
Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks
Pages 325-336
10.22101/JRIFST.2017.02.26.001
Mahmod Hosseinnejad; Seid Mahdi Jafari; Mohammad Ganje
Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel
Pages 337-346
10.22101/JRIFST.2017.02.26.002
Negar Khoshnevis; Vahid Hakimzadeh; Mohammad Reza Abedi
Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene
Pages 347-358
10.22101/JRIFST.2017.02.26.003
Shima Karami; Khadije Bagheri; Vahab Jafarian
Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak
Pages 359-368
10.22101/JRIFST.2017.02.26.004
Seyedeh-Asal Farrokh; Homa Baghaei
The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums
Pages 369-382
10.22101/JRIFST.2017.02.26.005
Mostafa Mahrooghi; Mohsen Ghods Rohani; Hassan Rashidi
Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat
Pages 383-394
10.22101/JRIFST.2017.02.26.006
Maryam Kiumarsi; Mahdi Kadivar; Reza Zareie; Majid Talebi
Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread
Pages 395-404
10.22101/JRIFST.2017.02.26.007
Zahra Sheikholeslami; Toktam Hejrani; Mahdi Karimi; Mehdi Ghiafeh Davoodi; Hamed Fatemian
The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten
Pages 405-416
10.22101/JRIFST.2017.02.26.008
Vajiheh Heshmati; Mohamadreza Kasaei
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