Food Research Journal - Articles List

Volume & Issue: Volume 26, Issue 1, July 2016

Quality features of Picolli pasta, which enriched with wheat bran

Pages 1-11

z musavi; j Mohamadzadeh; l ruzbeh

Application of ultrasound in degumming of soybean and sunflower oils

Pages 13-21

h fashandi; M ghavami; m gharachorlu; r abbasi

The effect of some gums on stability and qualitative properties of doogh produced by the fluid gel technology using Response Surface Methodology (RSM)

Pages 23-35

l lehaee; Sh zomorodi

Evaluation of oven drying effects on physicochemical and nutritional properties of wheat germ as a functional food supplements

Pages 37-47

H Hashemi; F ghiyasi; mh eskandari; m majzubi

Studying the efficiency of treatments of ozone gas, chitosan edible coating and temperature during palm date storage and optimizing storage conditions by the method of response surface

Pages 49-60

H sarhadi; MH Hadad; n sedagat; m mohebi; e milani

Effect of Arabic gum and Tragacanth gum on viability of Lactobacillus casei and physicochemical and sensory properties of probiotic reconstituted yogurt

Pages 61-74

f faraji; r porahmad; m hashemi

Antimicrobial effects of pomegranate juice along to chitosan containing Zataria multiflora Boiss essential oil on the frozen chicken meat

Pages 75-85

b bazorgani; h tajik; j akbarlo; D kholgi

Effect of proteins albumin, sodium caseinate, whey protein concentrate and gelatin on microstructure and texture of chocolate mousse

Pages 87-97

s mirarab; m mohebbi; mh hadad; a kucheki

Increasing of shelf-life of heated ham using natural preservative chitosan as replacing of sodium nitrite

Pages 99-112

m molaNejad; m Hedayati; l Golestan

Investigating antioxidant activity, polyphenols content, pigments and total crude fiber of date pits of Mazafati and Kalutah varieties in Kerman province

Pages 113-122

n soleymani; a golshan; A yasini

Investigating production of functional chocolate milk using sweetners rebaudioside A, inulin, oligofructose and isomalt

Pages 123-137

m jafari; m Daneshi; v Fadaee

Determination of chemical, sensory and mechanical texture characteristics of reduced gluten Barbari bread made from Wheat flour and Millet flour blend

Pages 139-149

H AzarBad; M Mzaheri; H Rashidi

Effects of adding palm oil on the physicochemical properties of high fat yoghurt

Pages 151-160

M Jahan bakhsh; S Azad mard; s rafat; sh rezaee

Thermoplastic starch-nanosilver-nanoclay nanocomposites: investigation of anti-bacterial effect against Escherichia coli, mechanical and permeability properties

Pages 161-175

T ostad ali; B Ghanbarzadeh; F Darikvand; A Mortazavi; L abolgasemi

The effect of blanching, pre-drying and frying conditions on quality of fried potato strip

Pages 177-187

H Beyghi; N Hamdami

Influence of ultrasound and microwave on apparent density of fried potato strips and its kinetic modeling

Pages 189-201

j dehgan niya; H Bagheri; B Ghanbarzadeh

Effect of green tea extract and vacuum packaging on shelf life of shrimp during 10 days of refrigerated storage

Pages 203-215

r Shobar; A khada nazari

Food Research Journal

Journal Archive

Volume 33 (2023)

Volume 32 (2022)

Volume 31 (2021)

Volume 30 (2020)

Volume 29 (2019)

Volume 28 (2018)

Volume 27 (2017)

Volume 26 (2016)

Volume 25 (2015)

Volume 24 (2014)

Volume 23 (2013)

Volume 22 (2013)

Volume 21 (2011)

Volume 20 (2010)