Research and Innovation in Food Science and Technology
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
10.22101/JRIFST.2018.02.12.641
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
10.22101/JRIFST.2018.02.12.642
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
10.22101/JRIFST.2018.02.12.643
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
10.22101/JRIFST.2018.02.12.644
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
10.22101/JRIFST.2018.02.12.645
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
10.22101/JRIFST.2018.02.12.646
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
10.22101/JRIFST.2018.02.12.647
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
10.22101/JRIFST.2018.02.12.648
Saber Mollazadeh; Narmela Asefi
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