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journal of food biosciences and technology
سال:2013 - دوره:3 - شماره:
Application of the Response Surface Methodology for the Optimization of the Aqueous Enzymatic Extraction of Pistacia Khinjuk Oil
- صفحه:1-10
Cadmium and Lead Content in Several Brands of Black Tea (Camellia sinensis) in Iran
- صفحه:67-72
Comparative Studies in the Manufacturing of Acidophilus, Bifidus and Acido-bifidus Milks
- صفحه:29-36
Comparative Study on the Main Chemical Composition of Button Mushrooms (Agaricus bisporus) Cap and Stipe
- صفحه:41-48
Determination of Insulin Concentration in Camel Milk Using Ultra Violet –Visible Absorption Spectroscopy
- صفحه:53-60
Evaluation of the Non Saponifiable Matter of Oils Extracted from Nine Varieties of Sunflower Seeds
- صفحه:61-66
Fractionation of Iranian Beef Tallow - Chemical and Physical Evaluations of the Fractions
- صفحه:37-40
Isolation and Identification of Ginger Essential Oil
- صفحه:73-80
Modeling and Optimization of Ultrasound-Assisted Osmotic Dehydration with Finished Freeze Drying on Black Cherries – The Effect on Antioxidant Activities
- صفحه:11-22
Occurrence of Ochratoxin A in Some Dried Fruit Products Marketed in Iran
- صفحه:49-52
The Effect of Different Methods of Heat Treatments on the Retention of Ascorbic Acid in Carrot and Corn
- صفحه:23-28
The Stabilizing Effect of Dill Extract on Sunflower Seed Oil
- صفحه:81-86
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