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journal of food biosciences and technology
سال:2021 - دوره:11 - شماره:2
electrochemical analysis of sunset yellow based on nio-swcnts nc/il modified carbon paste electrode in food samples
- صفحه:11-22
encapsulation of tribulus terrestris and valeriana officinalis extracts in nanoliposomes and evaluation of its antibacterial and antioxidant properties
- صفحه:59-68
evaluation of alginate/collagen edible coatings with betanin and cumin to improve the shelf life of lighvan cheese
- صفحه:69-84
fluidized bed microencapsulation of lactobacillus sporogenes with some selected hydrocolloids for probiotic bread production
- صفحه:23-34
formulation of trans free shortening based on canola, palm olein and fully hydrogenated soybean oils blends; the application on biscuit
- صفحه:35-44
improving effects of lactic acid, ascorbic acid, and azodicarbonamide on the qualitative properties of sangak bread
- صفحه:107-113
kinetic modeling of mass transfer during osmotic dehydration of ziziphus jujube
- صفحه:45-58
phytochemical screening of the aqueous extracts of iranian onion (allium cepa l.) landraces
- صفحه:99-106
study of antimicrobial properties of nano chitosan with marjoram essential oil in increasing the shelf-life of shrimp (nephropidae) at refrigerated temperature
- صفحه:85-98
the effect of gum based edible coating on the infrared drying performance of apricot slices
- صفحه:1-10
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