علوم و صنایع غذایی ایران سال:2023 - دوره:20

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علوم و صنایع غذایی ایران
سال:2023 - دوره:20 - شماره:140

best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodology - صفحه:169-192 effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution - صفحه:193-203 effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration - صفحه:113-124 effects of xanthan gum and melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread - صفحه:156-168 examination of microbial and chemical properties of chicken fillet treated with satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage - صفحه:1-15 influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (agaricus bisporus) - صفحه:80-95 investigating the effect of garlic essential oil nanoemulsion encapsulated with arabic gum on antioxidant activity, shelf life, and sensory properties of flavored olive oil - صفحه:96-112 investigation of antimicrobial and antioxidant properties of green tea extract encapsulated in chitosan-citrate nanogel on shelf life of rainbow trout (oncorhynchus mykiss) surimi - صفحه:192-217 investigation of crossbreeding breeds romanov and arabic on meat quality of sheep during storage - صفحه:204-214 microbial spoilage in food and its agents, cold chain and measures to prolong microbial spoilage - صفحه:16-27 nanoencapsulation of astaxanthin from haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules - صفحه:52-65 optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar - صفحه:66-79 optimization of sponge cake quality enriched with beta-glucan and triticale flour - صفحه:125-140 postharvest salicylic acid and chitosan effects to the improved shelf life of ‘bada’ sweet cherry - صفحه:141-155 pulses: nutritional or anti-nutritional? a review on bioactive components and digestibility - صفحه:28-51