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


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


Negar Khoshnevis; Vahid Hakimzadeh; Mohammad Reza Abedi

Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene

Pages 347-358


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


Seyedeh-Asal Farrokh; Homa Baghaei

The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums

Pages 369-382


Mostafa Mahrooghi; Mohsen Ghods Rohani; Hassan Rashidi

Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat

Pages 383-394


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


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


Vajiheh Heshmati; Mohamadreza Kasaei