List of Articles

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - Evaluation of Homogenization Effect on Rheological Properties and Stability of Peach Nectar
  A. Benisi E. Ghanbari Shendi H. Bagheri Darvishmohammad
  10.30495/jftn.2021.19172
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Nutritional Value of Fried Potatoes and Onions in Sesame, Canola and Frying Oils
  N. Nikzad M. Ghavami M. Seyedain Ardabili B. Akbari Adergani R. Azizinezhad
  10.30495/jftn.2021.19173
• Open Access Article
  • Abstract Page
  • Full-Text
  
  3 - Effect of Konjac Gum as a Fat Replacer on Rheological and Sensory Properties of Low Fat Mayonnaise
  M. Jarangi F. Abdolmaleki B. Ghiassi Tarzi
  10.30495/jftn.2021.19174
• Open Access Article
  • Abstract Page
  • Full-Text
  
  4 - Investigation the Contamination of Heavy Metals Lead, Cadmium and Arsenic in High Consumption Rice Samples of Anbarbo in Some Parts of Khuzestan Province
  B. Shirzad N. Khakipour
  10.30495/jftn.2021.19175
• Open Access Article
  • Abstract Page
  • Full-Text
  
  5 - The Effect of Carob Seed Gum on Reducing Two-Phase and Physicochemical, Rheological and Sensory Properties of Dough
  E. Azadfar Z. Bahrami M. Sharifi R. Jeblaha
  10.30495/jftn.2021.19176
• Open Access Article
  • Abstract Page
  • Full-Text
  
  6 - Differential Detection and Identification of Transgenic Tomato Solanum Lycopersicum by Multiplex PCR Technique in Tehran
  A. Azizi A. Sarifan M. Emtiazjoo
  10.30495/jftn.2021.19177
• Open Access Article
  • Abstract Page
  • Full-Text
  
  7 - Investigation on the Effect of Green Tea Hydroalcoholic Extract on the Dough Rheological Properties and Staling of Barbari Bread
  Gh. Ghanbari M. Seyedain Ardabili M. Diyanat
  10.30495/jftn.2021.19178
• Open Access Article
  • Abstract Page
  • Full-Text
  
  8 - Investigation on Possibility of Using Hydrated Emulsifier in Soft Biscuits
  F. Baei B. Ghiassi Tarzi
  10.30495/jftn.2021.19179