Works by Lavasani, Alireza Shahab
Results: 8
The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 1, doi. 10.22034/FSCT.21.156.1
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- Article
The study of the effect of oregano essence and Gellan gum on quality and shelf life of non - carbonated heat treated Doogh.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 144, p. 199, doi. 10.22034/FSCT.20.144.199
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- Article
Assessment of microwave pretreatment on kinetic modeling of moisture loss and oil uptake and acrylamide constitution during deep frying of carrot slices.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16283
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- Article
Proteolysis characteristics and aroma development during ripening of functional Iranian Lighvan cheese.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15615
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- Article
The Effect of Free and Encapsulated Casein Hydrolyzates on the Oxidation Rate and Structural Properties of Mayonnaise.
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- Journal of Food Biochemistry, 2024, v. 2024, p. 1, doi. 10.1155/2024/3349706
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- Article
The Quality and Composition of Iranian Low-Salt UF-White Cheese.
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- Journal of Food Quality, 2022, v. 2022, p. 1, doi. 10.1155/2022/3428838
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- Article
Biochemical Changes of Iranian Probiotic Lighvan Cheese.
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- Czech Journal of Food Sciences, 2018, v. 36, n. 2, p. 181, doi. 10.17221/453/2016-CJFS
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- Article
The Study Effect of Spirulina platensis on Physicochemical, Microbial and Sensory Properties of Probiotic Dough Containing Lepidium sativum Seed Gum.
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- Journal of Innovation in Food Science & Technology, 2023, v. 14, n. 4, p. 157
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- Article