Found: 13
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The Efficacy of Co-encapsulation with Herbal Extracts on Viability of Probiotic Bacteria During Storage in Fruit Juices.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 1
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- Article
Study the Effect of Different Processing Methods on Nitrate and Nitrite Content in Potato.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 14
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- Article
Production and Evaluation of Some Physical,chemical and Sensory Properties of Fermented Carrot Juice Using Lactobacillus casei and Lactobacillus plantarum and Their Shelf Life.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 27
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- Article
Optimization of Production Conditions of Soy Milk GABA Produced by Probiotic Bacteria.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 41
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- Article
An Investigation of Maintaining Physicochemical, Antioxidant and Sensory Properties of Pomegranate Juices, Barberry and Their Mixture in One Month Maintenance.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 53
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- Article
Isolation and Identification of Antimicrobial Compounds Producing Lactic Acid Bacteria from Dairy Products of Kermanshah Province, Iran.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 66
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- Article
The Effect of Nanocellulose Composite Packing on Longer Preservation of Button Mushroom.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 76
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- Article
Modeling the Electrical Conductivity of Recombined Milk by Response Surface Methodology.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 90
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- Article
Study on the Effect of Enzymatic Purification on Rheological Properties of Balangu Seed (Lallemantia royleana) Gum.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 101
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- Article
Optimization of Producing Gluten Free Brotchen Bread Based on Corn Containing Lentils Flour and Mucilage to the Quince Seeds.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 121
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- Article
Study of Structural and Antibacterial Properties of Edible Coating of Zein/Nano Chitin Composite.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 137
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- Article
Optimization of Physico-chemical and Sensory Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) Containing Pomegranate Extracts.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 146
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- Article
Investigating on the Effect of Wheat, Rye and Quinoa Sourdough Fermented in Different Time on Quantitative and Qualitative Properties of Tast Bread.
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- Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 2, p. 159
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- Article