Food Research Journal - Articles List

Volume & Issue: Volume 23, Issue 1, May 2013, Pages 1-142

Determination of the optimal conditions of fungal rennet clotting activity by response surface methodology

Pages 1-13

Determination of rice breakage susceptibility index by means of a laboratory milling tester

Pages 15-24

The optimal size of the food and beverage industries and its changes during first years of the second, third and fourth development plan in Iran

Pages 15-36

Determination of some characteristics of dough and biscuit enriched with oat bran

Pages 37-45

Evaluation of different methods of color evaluation in Spaghetti

Pages 47-57

Effect of soy flour fat content on chemical and functional properties of its protein isolate

Pages 59-67

Optimization of bioactive compounds extraction process from bene hull (Pistacia atlantica) using subcritical water by response surface methodology

Pages 69-80

Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation

Pages 81-95

Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake

Pages 97-106

Comparison of the quality attributes and antioxidant capacity of plum-apricot interspecific hybrid with some plum and apricots cultivars in harvesting time

Pages 107-119

Effect of chitosan coating with different molecular weights and concentrations on oxidation activity in the pistachio nut

Pages 121-131

Effect of maltodextrin as a fat replacer on the quality of non-fat yogurt

Pages 133-142

Food Research Journal

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Volume 34 (2024)

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Volume 23 (2013)

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