Qualitative evaluation of two groups of bulk and packaged natural polyfloral honey

Pages 155-167

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The effect of microencapsulation by means of rennet, locust bean gum and gelatin on the survival of Bifidobacterium animalis Subsp.Lactis and physico-chemical properties of doogh

Pages 169-181

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Effect of different sugars on rheological properties of Balangu seed gum

Pages 183-193

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Identification and classification of pure and adulterated honeys by multivariate analysis

Pages 195-208

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Investigation of lentil and mung bean seeds phenolic compounds and antioxidant capacity changes during germination

Pages 209-219

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The effect of substituting egg yolk with Acanthophyllum glandulosum gum on rheological properties of mayonnaise

Pages 221-229

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Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying

Pages 231-238

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Determination of the wrinkles in persimmon dried by osmosis-microwave combination method using image processing and modeling with artificial intelligence

Pages 239-248

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Physicochemical, sensory and microbial characteristics of Baguette containing Aloe Vera gel powder during storage

Pages 249-258

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The possibility of the using of dry red grape marc as fat replacer in producing of the low-fat sausage

Pages 259-269

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Effect of dry and moist heat treatment of flour on dough rheological characteristics

Pages 271-281

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Evaluation of quality properties and shelf life of functional colored yoghurt incorporating containing beetroot, spinach and tomato extract

Pages 283-297

K Alirezalou; J Hesari; MH Sadeghi; A Rezaei

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Effect of spray drying conditions on physicochemical, functional properties and production yield of malt extract powder

Pages 299-314

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Production of probiotic analogue UF white cheese cotaining walnut powder

Pages 315-324

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Antioxidant capacity in different organs of Hawthorn various species (Crataegus spp.)

Pages 325-338

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