Found: 12
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Investigation of the Effect of Pre-dryer Types (Wheelchair and Stacking) on Quality Properties of Kale-Ghuchi Pistachio Cultivar During Storage.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 1
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- Article
Extraction and Microencapsulation of Hyssop Extract and Its Influence on Oxidative Stability of Food Model System (Soybean Oil).
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 11
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- Article
The Effect of Storage Temperature on Microbial and Physicochemical Properties of Shrimp Powder that was Made Using foam Mat Drying.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 28
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- Article
The Effect of the Antioxidant Properties of Chitosan and Chitosan Nanoparticles on the Physicochemical Properties of Peanuts.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 43
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- Article
Comparison of Bio- active Compounds of Iranian Black, Green and White Tea.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 57
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- Article
Effects of fish Protein Hydrolysate of Caspian Sprat (Clupeonella engrauliformis) on Oxidative Stability and Functional Properties of Its Mince During Frozen Storage.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 69
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- Article
Application of a Dispersive liquid-liquid Microextraction Coupled to Gas Chromatography for Determination of rganophosphorous Pesticides in Fruit Juice.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 84
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- Article
Enrichment of Pan Bread with Barley Malt Extract and Malt Extract Powder Produced by Spray Drying: Quality, Sensory Properties and Shelf-Life.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 98
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- Article
Effect of Spirulina Algae as a Substitute for Soy Protein on the Physicochemical and Qualitative Properties of Hamburger.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 116
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- Article
The Effect of Percentage and Particle Size of Date Seed Powder on the Qualitative Characteristics of Batter and Gluten-free Sponge Cake.
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 132
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- Article
Production and Evaluation of Physicochemical, Rheological and Sensory Properties of Vegetable-Based Sausages by Using Konjac Gum ( Amorphophallus konjac).
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- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 152
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- Article
Optimization of Dietary Gaz Formulation Containing Stevioside-Isomalt Sweeteners and Corchorus olitorius L. by Response Surface Methodology.
- Published in:
- Journal of Innovation in Food Science & Technology, 2022, v. 14, n. 3, p. 168
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- Article