List of Articles Cooking

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - Comparison of Different Precooking Methods on the Rheological Properties of Instant Rice Prepared from Hashemi
  S. Sasanian B. Ghiassi Tarzi F. Habibi
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments
  M. Yahyaei A. Ghavami M. Gharachorloo K. Larijani S. Z. Mazhari
• Open Access Article
  • Abstract Page
  • Full-Text
  
  3 - The Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster
  E. Gheisari M. Raissy E. Rahimi
• Open Access Article
  • Abstract Page
  • Full-Text
  
  4 - Modeling and optimization of biodiesel production process from waste cooking oil using response surface methodology
  Ahmad Abbaszadeh-Mayvan Abbas Rezaei asl Ahmad Taghizadeh-Alisaraei
  10.30495/jest.2024.72861.5843
• Open Access Article
  • Abstract Page
  • Full-Text
  
  5 - Biodiesel Production Process from Waste Vegetable Oil and Optimization of its Physical Properties
  Mahdy Turkish Boldaji Bahman Najafi Amir hossein Zamzamiyan Reza Ebrahimzadeh
• Open Access Article
  • Abstract Page
  • Full-Text
  
  6 - Effects of rinsing and cooking methods on concentration of heavy metals (Pb, Cd, Ni, Cr) in rice
  Azar Abbasi Seyyed Mostafa Sadeghi Mandana Tayefe
  10.30495/jfh.2021.1914926.1295
• Open Access Article
  • Abstract Page
  • Full-Text
  
  7 - Effect of conventional cooking methods on lipid oxidation indices in lamb meat
  آذین Pourkhalili مریم Mirlohi ابراهیم Rahimi محمد Hojatoleslami
• Open Access Article
  • Abstract Page
  • Full-Text
  
  8 - Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C
  H. Shabani مریم Azizkhani F. Tooryan
• Open Access Article
  • Abstract Page
  • Full-Text
  
  9 - Evaluation of aluminum migration into foodstuffs from aluminium cookware
  محسن Radi صدیقه Amiri
• Open Access Article
  • Abstract Page
  • Full-Text
  
  10 - Study on the effects of different cooking methods on concentration of essential elements (Fe, Zn, Cu, Ni) in Cyprinus Carpio
  Askary Sary A., Askary Sary A., S. Hosseini Nezhad M. Chelemal Dezfoul Nezhad M. Velayatzadeh
• Open Access Article
  • Abstract Page
  • Full-Text
  
  11 - Experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues
  افشین Javadi حمید Mirzaei S.A Khatibi علی Manaf Hosseyni
• Open Access Article
  • Abstract Page
  • Full-Text
  
  12 - Esterification of Waste Cooking Oil Followed by Transesterification by CaO Nanoparticles: Application of Taguchi Methodology
  Ali Shokuhi Rad Poyesh Mehdipour Ali Vaziri Ali Mirabi Ehsan Binaeian
  10.22034/jna.2017.02.008
• Open Access Article
  • Abstract Page
  • Full-Text
  
  13 - Effects of Two Cooking Methods on the Concentrations of Some Heavy Metals (Cadmium, Lead, Chromium, Nickel and Cobalt) in Some Rice Brands Available in Iranian Market
  Mahmood Naseri Zahedeh Rahmanikhah Vahid Beiygloo Somayeh Ranjbar
  10.22034/jchr.2018.544068
• Open Access Article
  • Abstract Page
  • Full-Text
  
  14 - Development and Utilization of Rice Bran in Hamburger as a Fat Replacer
  Mohammad Mehdi Marvizadeh Neda Akbari
  10.22034/jchr.2019.668190