List of Articles

• Open Access Article
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  1 - The Evaluation of Process Condition on Acrylamide Formation in Sugar Beet Industry
  F. Sahraei M. Honarvar M.E. Bahrami
• Open Access Article
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  2 - Intelligent Classification of Fresh Chicken Meat from Frozen-Thawed Using Olfactory Machine
  A. Taheri Garavand E. Mirzaeei Ghaleh F. Ayari
• Open Access Article
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  3 - Study on the Replacement of Rye Flour with Wheat Flour in Improving the Quality and Physicochemical Properties of White Noodle in the Presence of the Transglutaminase Enzyme
  L. Shahsavani Mojarad F. Hosseinmardi
• Open Access Article
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  4 - Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae
  M. Ghaempanah M. Hashemiravan A. Sharifan
• Open Access Article
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  5 - Evaluation of Starch, Amylose and Amylopectin Content of Three Iranian Wheat Cultivars (Alvand, light BakKeras, Sirvan) and Effect of Two Physical (Ultrasonic Waves) and Chemical (Epichlorohydrin) Corrective Treatments on Their Properties
  H. Ghasemi H. Abbasi M. Jahadi
• Open Access Article
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  6 - The Antioxidant Activity of Black Tea Extract and its Synergism with Soyabean Oil Phospholipids
  E. Daryayee Sh. Shahriari
• Open Access Article
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  7 - Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake
  M. E. Nasrabadi H. Nori topkanloo E. Azadfar Z. Ghazi
• Open Access Article
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  8 - Effect of Wheat Flour and Salt Coating on Oil Uptake and Sensory Properties of Fried Chicken Meat
  A.A. Sari S.S. Mirmoeini A. Daraei Garmakhani
• Open Access Article
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  9 - Incresing Shelf Life of of Penaeus semisulcatus in NanoSilver Coatings Based on Titanium Dioxide
  H. Ahari Z. Amanolah nejad M.A. Magharehei S. Paidari
• Open Access Article
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  10 - Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk
  Sh. Fakhari B. Ghiassi Tarzi