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Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 543, doi. 10.22067/ifstrj.v17i4.86705
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Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 659, doi. 10.22067/ifstrj.v17i4.76428
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Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 647, doi. 10.22067/ifstrj.v17i4.83240
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Metagenomic analysis of the microbial community in an Iranian local cheese.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 631, doi. 10.22067/ifstrj.v17i4.87933
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Effect of oat flour and pumpkin powder on nutritional value, staling and organoleptic properties of chocolate cake.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 621, doi. 10.22067/ifstrj.v17i4.64102
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Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 605, doi. 10.22067/ifstrj.v17i4.77713
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Investigation of wild sage seed mucilage drying process (Salvia macrosiphon L.) with infrared radiation.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 595, doi. 10.22067/ifstrj.v17i4.87697
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Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 583, doi. 10.22067/ifstrj.v17i4.39181
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Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 569, doi. 10.22067/ifstrj.v17i4.87042
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The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 559, doi. 10.22067/ifstrj.v17i4.87661
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Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 533, doi. 10.22067/ifstrj.v17i4.85831
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Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil).
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 517, doi. 10.22067/ifstrj.v17i4.87488
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The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 501, doi. 10.22067/ifstrj.v17i4.87283
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Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 485, doi. 10.22067/ifstrj.v17i4.86655
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Separation the Impurities from Descurainia Seed using Electrostatic Method in a Fluid Bed (Tribo-airo-electrostatic).
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 473, doi. 10.22067/ifstrj.v17i4.79575
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Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 451, doi. 10.22067/ifstrj.v17i4.87575
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Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 437, doi. 10.22067/ifstrj.v17i4.86853
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Evaluation of the effect of cheese powder and ultrasonic wave on physicochemical and sensory properties of gluten-free oil cake.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2021, v. 17, n. 4, p. 423, doi. 10.22067/ifstrj.v17i4.86707
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