Volume & Issue: Volume 6, Issue 4, February 2018, Pages 321-422 
The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil

Pages 321-334


Akram Arianfar; Maryam Sardarodiyan

The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage

Pages 335-350


Mohsen Kazemi; Bahare Shabanpour; Parastoo Pourashouri

Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties

Pages 351-360


Mohsen Gholami Dehnayebi; Mohammad Ghorbani; alireza sadeghimahoonak; Mehran Aalami; Mahboobeh Kashiri

Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer

Pages 361-374


Hassan Jafari; Davood Kalantari; Mohsen Azadbakht

The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie

Pages 375-388


Nasim Hasanpoor; Arash Koocheki; Mohebbat Mohebbi; Elnaz Milani

The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety)

Pages 389-402


Farzaneh Aghili Dehnavi; Abdolkhalegh Golkar; Homan Molavi; Mohammad Hojjatoleslamy

Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough

Pages 403-412


Mahsa Hamidi; Mir Khalil Pirozifard; Mohamad Alizadeh Khaledabad; Hadi Almasi

The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet

Pages 413-422


Saber Mollazadeh; Narmela Asefi