Works matching IS 17354161 AND DT 2025 AND VI 21 AND IP 2

Results: 8

Evaluation of Cold Plasma on Physicochemical Properties of Rose Water.

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2025, v. 21, n. 2, p. 253, doi. 10.22067/ifstrj.2024.90520.1381

By:

Rahmani, Zeinab;
Ahmadi, Pasha;
Chaleshtori, Reza Sharafati

Publication type:

Article

Investigating the Effect of Natural Coating of Chitosan Nanoparticles and Nanohydroxyapatite on the Physiological Characteristics and Shelf Life of Button Mushroom (Agaricus bisporus).

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2025, v. 21, n. 2, p. 235, doi. 10.22067/ifstrj.2024.90381.1376

By:

Ghahnavieh, Zahra Ziaei;
Raji, Mohammad Reza;
Ehteshamnia, Abdollah;
Sohrabi, Seyed Sajad

Publication type:

Article

Investigation and Evaluation of Dually Loaded Niosomes Containing Crocin and Omega-3 by Heating & Bubble Method.

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2025, v. 21, n. 2, p. 217, doi. 10.22067/ifstrj.2024.88094.1367

By:

Mardani, Parisa;
Rajabzadeh, Ghadir;
Malaekeh-Nikouei, Bijan;
Bostan, Aram

Publication type:

Article

The Effect of Serish Root Gum (Eremurus luteus) as Fat Replacer on Rheological, Physical and Sensory Properties of Low Fat Ice Cream.

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2025, v. 21, n. 2, p. 199, doi. 10.22067/ifstrj.2025.89668.1363

By:

Sabzmeidani, Fatemeh;
Taghizadeh, Masoud;
Poor, Mohammad Saleh Hemati Hasan

Publication type:

Article

Improving the Physico-mechanical Properties of Extruded Rice Based on Mixed Rice-quinoa Flours Using Pickering Emulsion-filled Gel Containing Beta-carotene.

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2025, v. 21, n. 2, p. 179, doi. 10.22067/ifstrj.2024.89650.1361

By:

Davtalab, Maryam;
Naji-Tabasi, Sara;
Shahidi, Mostafa

Publication type:

Article

Investigating the Effect of Different Concentrations of Organic Acids (Ascorbic, Citric, Malic, and Tartaric) on the Viscosity and Rheological Properties of Balangu Seed Gum.

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2025, v. 21, n. 2, p. 165, doi. 10.22067/ifstrj.2025.88385.1337

By:

Salehi, Fakhreddin;
Tashakori, Maryam;
Samary, Kimia

Publication type:

Article

Nano-encapsulation of Red Beetroot Extract Based on Betalain Using of Complex Coacervation in Gummy Candies.

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2025, v. 21, n. 2, p. 147, doi. 10.22067/ifstrj.2024.88135.1333

By:

Ghorchi, Atfeh;
Arianfar, Akram;
Hakimzadeh, Vahid;
Naji-Tabasi, Sara

Publication type:

Article

The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread.

Published in:

Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2025, v. 21, n. 2, p. 133, doi. 10.22067/ifstrj.2024.86258.1308

By:

Rad, Mohammad Fazli;
Milani, Jafar;
Haghighat, Sepide

Publication type:

Article