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فناوری های جدید در صنعت غذا
سال:2024 - دوره:12 - شماره:1
development and characterization of a functional smart pva/nc/pcl nano-biocomposite using e. coli phage: insights into physicochemical properties and antimicrobial activity
- صفحه:53-79
evaluation of the effects of artemisia annua l. essential oil on the physicochemical, structural, and antimicrobial properties of fish gelatin-based edible films
- صفحه:96-113
optimization and modeling of the stale bread drying with three different dryers
- صفحه:17-33
rheological properties of wild sage seed gum solution: effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid
- صفحه:1-16
the effect of ohmic, high-pressure carbon dioxide (hpcd), and maceration extraction methods on bioactive compounds of iranian brown algae (nizimuddinia zanardini)
- صفحه:80-95
vegetable oils deacidification by short path molecular distillation: modeling and simulation
- صفحه:34-52
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