Found: 12
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Optimization of Parameters of Brix, Flow Rate and Temperature in the Process of Raw Sugar Syrup Decolorization by Ozonation.
- Published in:
- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 1
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- Article
Study of Antioxidant Properties and Recognition of Chemical Compounds of Extracts from Adiantum Capillus-veneris Leaf.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 16
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- Article
Determination Chemical and Sensory and Rheology Characteristics of Kashk Powder From a Mixture of Flaxseed Extract and Yogurt.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 32
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- Article
The Comparsion of the Effect of Spirulina platensis and Chevil (Ferulagoangulata) Extract on the Lactobacilusacidophilus Viability, pH, Syneresis and Color Parametersof Functional Yoghurt.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 44
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- Article
Evaluation of Physico-Chemical and Antioxidant Properties of Orange Beverage Enriched with Aloe Vera Gel.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 46
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- Article
Evaluation of Ultrasound and Blanching Pretreatment on Physicochemical Properties of Deep Fat Fried Zucchini.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 80
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- Article
Design and Characterization of Tarragon Nano-Capsulation Coated with Inulin and β-cyclodextrin Design and Characterization of Nano-Capsulation Tarragon for Parmaceutical Applications.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 96
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- Article
Feasibility of Application of Microwave Pretreatment to Improve Oil Extraction Efficiency from Cucurbita pepo (Cucurbita pepo subsp. Pepo var. Styriaca) Seed.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 109
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- Article
The Effect of Enzymatic Sorghum Malt on Texture and Sensory Properties of Gluten-Free Strudel (Based on Potato and Rice Flour).
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 122
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- Article
Study on Qualitative Characteristics of Reduced Fat and Sugar Oil Cake Utilizing Charkhak Gum, Bamboo Fiber and Sucralose.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 134
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- Article
The effect of lippie Citriodora Extract on Physic-Chemical Properties of Vanilla Ice-Cream.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 152
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- Article
Bacterial Contamination of Traditional Cheeses of Maku City with Coagulase-Positive Staphylococci.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 1, p. 164
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- Article