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فناوری های جدید در صنعت غذا
سال:2025 - دوره:12 - شماره:3
co-immobilization of alpha-amylase, glucoamylase, and pullulanase by cross-linked enzyme aggregates approach for glucose syrup production from starch
- صفحه:287-303
comparative analysis of ohmic heating and conventional evaporation for milk concentration: quality parameters, energy and exergy efficiencies, ghg emission, and sensory evaluation
- صفحه:305-319
effect of magnetized water and magnetic field treatments on the physicochemical properties, total phenolic and antioxidant capacity of sprouted oats flour
- صفحه:273-285
fabrication of alginate microcapsules carrying saffron extract-loaded by extrusion method
- صفحه:263-271
impact of carrot pomace powder (cpp) on the physicochemical and sensory properties of mayonnaise
- صفحه:237-248
ultrasound-assisted extraction of bioactive compounds from potato peel: a sustainable approach for tannin recovery
- صفحه:249-262
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