Showing 1 - 20 results of 270 for search 'Research Institute of Food Science and Technology ', query time: 1.71s Refine Results
  1. 1
    Cloning of prochymosin gene in lactococcus lactis bacteria
    by L. Aminlari, A. Hosseini, M.H. Eskandari
    Published 2013-03-01
    “...Research Institute of Food Science and Technology ...”
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  2. 2
    The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut
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  3. 3
    Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying
    “...Research Institute of Food Science and Technology ...”
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  4. 4
    Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White
    by Samira Yeganehzad, Mohsen Dabestani
    Published 2017-11-01
    “...Research Institute of Food Science and Technology ...”
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  5. 5
    Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles
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  6. 6
    The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods
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  7. 7
    The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening
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  8. 8
    The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage
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  9. 9
    Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil
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  10. 10
    Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate
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  11. 11
    Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion
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  12. 12
    The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread
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  13. 13
    Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix)
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  14. 14
    Quality changes of palm oil and sun flower oil blends by enzymatic interestrification
    by Z. Kouchak yazdi, I. Alemzadeh
    Published 2012-05-01
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  15. 15
    Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product
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  16. 16
    Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon)
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  17. 17
    Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment
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  18. 18
    تأثیر بسته‌بندی با اتمسفر اصلاح‌شده و نوع مادۀ بسته‌بندی بر ماندگاری مغز گردو
    “...Research Institute of Food Science and Technology ...”
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  19. 19
    استفاده از جیرۀ غذایی غنی‌شده با پودر تفالۀ لیمو برای پیشگیری از اکسیداسیون لیپیدی و پروتئینی ماهی کپور طی نگهداری در یخچال
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  20. 20
    توسعۀ کاربرد پوشش خوراکی جدید حاوی صمغ شاهی و مقایسۀ اثرات آن با رومال‌‏های سنتی نان بدون گلوتن بر پایۀ آرد سورگوم
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