1.

First pages

2.

Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille

Pages 1-20
Elham Azarpazhooh; Parvin Sharayei; Hadi Zeraatgar; Bita Beyzaie
3.

Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce

Pages 21-44
Alireza Rahman; Farzad Kazemipour; Fatemeh Hosseinmardi
4.

Investigation of production and physicochemical properties of Estamaran date vinegar

Pages 45-54
Leila Behbahani; Maryam Ravaghi
5.

Investigation of dynamic and physicochemical properties of loaded- propolis extract nanoparticles

Pages 55-68
Mansooreh Soleimanifard; Javad Feizy
6.

Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough

Pages 69-84
Mahdi Pourrashidi; Alireza Sadeghi; Aman mohammad Ziaiifar; Mohammad Ghorbani; Zohreh Mokhtari
7.

A review of biosensors based on Anthocyanins, betalains and Curcumins in smart food packaging

Pages 85-110
Bahareh Nowruzi; Negin Khoshnood; Sara Sory
8.

Effect of Extrusion Process on Qualitative Characteristics of Rice Bran Oil of Tarom and Khazar Cultivars

Pages 111-130
Seyed Mahdi Hosseini Bahri; Reza Esmaeilzadeh Kenari; zeynab Raftani Amiri
9.

Investigating the effect of ultrasound process on the extraction of phenolic compounds and lactic acid bacteria in the improvement of biological properties of black raspberry juice and prevention of tilapia fish oxidation

Pages 131-154
Mohammad Mahdi Karimkhani; Abdollah Jamshidi; Mahmoud Nasrollahzadeh; Mohammad Armin; Tayebeh Zeinali; seid mehdi jafari
10.

Investigation of oleogel production using sunflower oil with a mixture of carnauba and beeswaxes as a replacement for solid fats (shortening) in cookie formulation

Pages 155-176
ali ebrahimzadeh; Mostafa Mazaheri Tehrani; Maryam Ghasemi
11.

Investigating of lactic acid production from beet molasses by Bacillus subtilis bacteria

Pages 177-188
Fahimeh Norian
12.

Study on the effect of different types of starch and protein isolate on the quality characteristics and texture analysis of gluten-free bread based on rice flour

Pages 189-202
Maryam Mohammadi; Farnaz Dastmalchi; Gholamreza Askari; Hosein Kiani


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