List of Articles

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - Investigation of the Functional Properties of Whey Powder Produced by Traditional and Ultra-Filtration Cheese Making
  M. Faramarzi M. Goli
  10.30495/jfbt.2022.18964
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Molecular Identification of Gelatin Origin in Pastilles and Jelly Products Collected from Tehran Markets
  N. Kamandi M. Ghobadi Dana M. Ghavami
  10.30495/jfbt.2022.18965
• Open Access Article
  • Abstract Page
  • Full-Text
  
  3 - Optimization of Thymol Extraction from Aerial Parts of Thymus vulgaris by the Response Surface Method
  N. Jannati M. Honarvar M. Gharachorloo
  10.30495/jfbt.2022.18966
• Open Access Article
  • Abstract Page
  • Full-Text
  
  4 - Studies on Physicochemical and Structural Properties of Marshmallow (Althaea Officinalis) Seed Mucilage
  S. Moazzezi A. H. Elhamirad L. Nateghi M. H. Haddad Khodaparast F. Zarei
  10.30495/jfbt.2022.18967
• Open Access Article
  • Abstract Page
  • Full-Text
  
  5 - Determination of Adulterated Ghee Butter Compositions by FTIR Spectroscopy and Multivariate Regression Analysis
  Z. Didar
  10.30495/jfbt.2022.18968
• Open Access Article
  • Abstract Page
  • Full-Text
  
  6 - Textural Properties Changes During Facile Drying of Sour Cherry Using Ultrasound Waves: Investigation of Sonication Parameters Using Response Surface Methodology
  P. Adavi S. Askari Gh. Asadi
  10.30495/jfbt.2022.18969