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Number of Journals418
Number of Issues10,013
Number of Articles83,708
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1.

The Effects of Hydrocolloid Pectin and Raisins Essence on Baking Properties of Gluten-Free Bread of Setaria Italica and Oryza Sativa Flour Mixture

Pages 1-14
Abolghasem Abdollahzadeh; Mohsen Vazifeh Doost; Zohreh Didar; Mohammad Hossein Haddad khodaprast; Mohammad Armin

2.

Low-calorie Cake Formulations Using Licorice (Glycyrrhiza glabra) and Quince Seed (Cydonia oblonga) Gum

Pages 15-31
Zeinab Gholamian; Esmaeil Ataye Salehi; Elham Mahdian; Zahra Sheikholeslami

3.

Effect of Enrichment by Soy Isolate, Lentil Flour, Albumin and Spirulina platensis on the Quality Attributes of Industrial Noodle

Pages 33-47
Mona Rahimi; Amir Hossein Elhami Rad; Masoud Shafafi Zenozian; Mohammad Armin; Afshin Jafarpour

4.

Evaluation of Antioxidant, Anti-cancer and Antibacterial Properties of Pennyroyal (Mentha pulegium L) Extract and Nano-Extract

Pages 49-63
Reza Mahdizadeh Moghaddam; Peiman Ariayi; Mohammad Ahmadi

5.

Production of Functional Yazdi Cake Enriched with Green Tea Extract

Pages 65-76
Zahra Latifi; Elahe Bahramian; Saba Sabbaghpour Langeroudi; Romina Mohebbi; Mahsa Esmaeil Ramaji; Milad Danesh Nia

6.

Production of Functional Fruit Yogurt from Buffalo Milk by Addiong Mallow Powder(Malva sylvestris)

Pages 77-89
Aida Hedayat Saatloo; Asghar Khosrow Shahi; Shahin Zomorodi

7.

Study of Physicochemical, Rheological and Sensory Characteristics of Rice and Corn flour-based Gluten Free Biscuit Containing Resistant Starch

Pages 91-109
Rahil Rezaei; Masoumeh Moghimi; , Seyyed Soheil Amiri Aghdaei

8.

The Effect of Cumin Essential Oil Stress on Survival and Stability of Lactobacillus casei in Probiotic Yogurt

Pages 111-124
Noushin Mohajeri; Peyman Mahasti Shotorbani; Afshin Akhondzadeh Basti; Zhaleh Khoshkhoo; Ali Khanjari

9.

Quality and Biochemical Assessment of Fish Fingers from Pickandle Barracuda (Sphyraena jello) During Frozen Storage at (-18ċ) for Four Mounths

Pages 125-139
Sahar Jalili

10.

Antibacterial Properties of Biosynthesized Ag@AgCl Nanoparticles Using Satureja hortensis Leaf Extract under the Influence of Gamma Ray

Pages 141-158
Maryam Ghannad Nia

11.

Effect of Variety and Process Parameters on Physicochemical Properties, Phenolic Compounds and Antioxidant Properties of Grape Syrup

Pages 159-174
Maryam Mirzaei Mei Abadi; Mehrnaz Amini Far; Seyyedeh Shima Yousefi

12.

Effect of Native Gums (Tragacanth, Persian and Sage Seed) on the Stability of whey-Based Pina Colada Beverage and its Comparison with Commercial Gum

Pages 175-184
Bahareh Dehghan; Reza Esmaeil Zadeh Kenari; Zeinab Raftani Amiri

13.

Evaluation of Physicochemical and Microbial Properties of Fresh Tukey Meat Containing Sodium Lactate Stored in Different Types of Multilayer Pouches and Modified Atmosphere

Pages 185-205
Nazanin Zand; Orang Eyvaz Zadeh; Farnaz Kalantari


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