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1by A.R. Yousefi email ; M. Moosavi-Nasab; M. GovahianSubjects: “...Food formulation; Talang Queenfish; Surimi; Colorimetry; Texture analysis; Sensory evaluation...”
Published 2013-02-01
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3“..., and evaluation of its nutritional value and qualitative effects. For this purpose, specific percentages of wheat...”
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4“... on its stability, heat stability, viscosity, texture, physicochemical and sensory characteristics...”
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5“... with Lactobacillus acidophilus or Bacillus coagulans. The physicochemical, textural and sensorial characteristics...”
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9by F. Mashayekhi* ; Y. Morady; A Ashraf Gohari; M. Jafar; G. Zarea; Alireza R.G.Subjects: “...Marine food industry; Fish quality; PROCESSING...”
Published 2013-02-01
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10by M. Seifzadeh email ; A. A. Khanipour; Y. MoradiSubjects: “...White leg shrimp; Sensory evaluation; chemical factors; Bacterial variations; 4 – Hexylresorcinol...”
Published 2016-01-01
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11by Mina Akbarian, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani, Mohammad Khalilian MovahhedSubjects: “...sensory evaluation...”
Published 2020-09-01
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13“...Background Nowadays, the consumption of probiotic food products has become common. Since...”
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14“... and Basil mucilage resulted in the most and least favorable sensory evaluation. This study indicated...”
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15“..., texture, cooking properties and sensory parameters were evaluated. The collected data from three...”
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16“...The aim of this study were evaluation the effects of adding <em>satureja khosestanica</em...”
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18“... approach to achieve the needed value is the enrichment of food products where this process may have a...”
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19by ali heydari, Hamidreza Gheisari, Seyed Ali Yasini Ardakani, Fateme Akrami-Mohajeri, Morteza Mohammadzade“...Introduction: Irradiation of intervention strategies in order to effectively control food-borne...”
Published 2017-09-01
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20“... and micronutrients in nutritional aspects. Therefore, its application in food industry is suitable in order...”
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