Influence of lipid based edible coatings and temperature storage on quality of date fruit

Pages 1-18

10.22069/ejfpp.2019.12067.1380

Azam Ayoubi; Hamed Kazemi; Azam Aarabi

• View Article
• PDF 502.2 K

Evaluation the effect of green pea pod extract on oxidative stability of sunflower oil under accelerated conditions

Pages 19-32

10.22069/ejfpp.2019.13307.1432

Mandana Bimakr; Masoud Ghorbani

• View Article
• PDF 823.37 K

Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar)

Pages 33-44

10.22069/ejfpp.2019.11227.1354

Nelma Aghazadeh; Forough Mohtarami

• View Article
• PDF 463.52 K

Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures

Pages 45-61

10.22069/ejfpp.2019.10452.1319

Javad Hesari

• View Article
• PDF 828.32 K

Effect of Xanthan Gum and Soluble Soybean Polysaccharide on Charactericties of Functional Flixweed (Descurainia Sophi L.) Syrup

Pages 63-80

10.22069/ejfpp.2019.13231.1430

MOHAMMAD HOJJATI; Saeid Jafari; Mohammad Noshad

• View Article
• PDF 531.63 K

Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation

Pages 81-103

10.22069/ejfpp.2019.13312.1433

Mojtaba Azari Anpar; Morteza Khomeiry

• View Article
• PDF 2.03 M

Effect of ultrafiltration process on rheology and color indices of sour orange juice

Pages 105-120

10.22069/ejfpp.2019.6672.1120

MohammadMahdi Seyedabadi

• View Article
• PDF 623.48 K

Impact of addition of milk powder and microbial transglutaminase on the sensory and textural properties of set yogurt

Pages 121-136

10.22069/ejfpp.2019.12341.1393

• View Article
• PDF 1.22 M

Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus

Pages 137-149

10.22069/ejfpp.2019.12119.1382

• View Article
• PDF 527.25 K

Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina

Pages 151-158

10.22069/ejfpp.2019.11157.1348

• View Article
• PDF 450.55 K