Research and Innovation in Food Science and Technology
Volume & Issue: Volume 6, Issue 3, November 2017, Pages 221-320
Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment
Pages 221-234
10.22101/JRIFST.2017.11.18.631
Hamid Bakhshabadi; HabibOllah Mirzaei; Alireza Ghodsvali; Seid Mahdi Jafari; Aman Mohammad Ziaiifar; Adel Bigbabaie
Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse
Pages 235-244
10.22101/JRIFST.2017.11.18.632
Farzaneh Moradi; Behzad Nasehi
Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs
Pages 245-260
10.22101/JRIFST.2017.11.18.633
Masoumeh Ehsanbakhsh; Alireza Sadeghi; Mojtaba Raeisi; Maryam Ebrahimi; Mahdi Kashaninejad
Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit
Pages 261-276
10.22101/JRIFST.2017.11.18.634
Saeedeh Zamani; Hajar Abbasi
Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy
Pages 277-290
10.22101/JRIFST.2017.11.18.635
Ali Motevali; Fatemeh Zabihnia
Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex
Pages 291-300
10.22101/JRIFST.2017.11.18.636
Hashem Andishmand; Leila Roufegari-nejad; Mahnaz Tabibiazar
Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White
Pages 301-312
Samira Yeganehzad; Mohsen Dabestani
Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network
Pages 313-320
Reza Mohammadigol; Farzad Azadshahraki; Valiollah Lotfi
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