Food Processing and Preservation Journal

Volume & Issue: Volume 13, Issue 4, January 2022, Pages 1-157

Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties

Pages 1-21

10.22069/ejfpp.2022.18587.1643

Parisa Habibpour; Sara Ansari; Amir Vazirizadeh

Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage

Pages 23-42

10.22069/ejfpp.2022.18777.1651

Bahram Pashazadeh; Amir Hossein Elhami Rad; Hasan Haj Najjary; Parvin Shariaei

Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions

Pages 43-55

10.22069/ejfpp.2021.19160.1665

Hanieh Bagheri Kia; Ali Reza Bassiri

Optimization of mixture-process variable experiments in camel milk whipped cream using Multi-objective Shuffled Frog-Leaping Algorithm (SFLA)

Pages 57-77

10.22069/ejfpp.2022.18932.1656

morteza kashaninejad; Seyed Mohammad Ali Razavi

Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties

Pages 79-94

10.22069/ejfpp.2022.18111.1623

mahtala salehi; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Morteza Khomeiri

Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat

Pages 95-113

10.22069/ejfpp.2021.17181.1574

Malakeh Razavi MAjd; Mehrdad Ghavami; Maryam Gharachorloo

Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet

Pages 113-127

10.22069/ejfpp.2021.18470.1640

Hamidreza Kazemeini; Bahareh Naeiji; Mohammadhasan Shahavi

Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot

Pages 129-145

10.22069/ejfpp.2022.17150.1573

MohammadMahdi Seyedabadi; Mahdi Kashaninejad; Alireza Asadiamirabadi

Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup

Pages 147-157

10.22069/ejfpp.2021.17771.1612

Rahil Rezaei; Sayed Soheil Amiri Aghdaei

Food Processing and Preservation Journal

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