Food Research Journal - Articles List

Volume & Issue: Volume 27, Issue 4, December 2017

Effects of corn grain moisture content and process temperature on density, color and texture of popcorn and presentation experimental models

Pages 1-10

M Alipour; A Farahnaki; M Majzoobi

Study on the effect of type and concentration of stabilizer on the physicochemical, textural and organoleptical properties in the light lanbeh produced by separator method

Pages 11-22

M Ezazi; F Zeinali; A khosrowshahi Asl; A Akbarian Moghari

Assessment of anti- microbial and anti- oxidant properties of Hezarjerib originated walnut green husk extract in refined soybean oil

Pages 23-35

M Dolatabadi; Z Raftani; R Esmailzadeh

Evaluation of functional properties of flour-based coatings produced from two Iranian flat breads and one type bulky bread

Pages 37-48

M Ebrahimi; AR Basiri; M Javanmard; R Abbaszadeh

Effects of white willow aqueous extract and cellophane coating on control of pathogenic agents and quality of apricot in storage

Pages 49-60

M Mohammadi; M Seidi; M Rajaei; V Lak

Preservation the quality of fresh cut persimmon by organic acids and 1-MCP

Pages 61-72

M Ahmadi; J Erfani; O Khademi

Identification in meat products authentication

Pages 73-86

M Alikord; H Momtaz; Gh Yadegarfar; J Keramat; A Homayooni Rad

Effects of Echinophora platyloba essential oil on quantitative and qualitative characteristics of two varieties of strawberries during shelf- life

Pages 87-102

AA Mozafari; R Rahimi; V Abdousi

Effect of bacterial cellulose based active film containing Rosemary (Rosmarinus officinalis) essential oil and ZnO nanoparticles on chemical, microbial and nutritional properties of ready to eat pomegranate arils during cold storage

Pages 103-119

M Khadem; H Almasi; S Meshkini

The investigation of rheological and physicochemical characteristics of new formulation of juice produced by combination of sour cherry and red grape, fortified with inulin dietary fibre as a prebiotic product

Pages 121-134

M Khakbaz; H Khishgadam

Production of conjugated linoleic acid nano emulsion by spontaneous method and enrichment of low-fat pasteurized milk by it

Pages 135-145

F HassanFAmyan; A Pezeshzi

Effect of ozone gas on some chemical and microbial properties of Cinnamon, Clove, Ginger spices

Pages 145-157

H GhanbariAsl; N Asefi; Sh Hanifiyan

Production and assessment of physicochemical characteristics and encapsulation efficiency of garlic essential oil nanoemulsions

Pages 159-170

H Hasanzadeh; M Alizadeh; M Rezazad Bari

The effect of application of Persian and Balangu-Shirazi gums on textural properties of low-fat stirred yogurt

Pages 171-181

M YAdmellat; H Jooyandeh; M Hojati

Production of probiotic carrot juice with using of Lactococcus lactis

Pages 183-191

A Ayaseh; H Taban; A Yari

Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology

Pages 193-207

I Orouji; B Dhanbarzadeh; E Danesh

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)