1.

First pages

2.

The Study of the Possibility of the Application of Palm Oil Fractions Obtained at Different Temperatures to Increase Thermal Stability in Filling Chocolate Cake

Pages 1-20
3.

Evaluation of the Effects of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed

Pages 21-42
4.

Effect of Steaming on Bending Strength and Milling Quality of High Yield Rice Variety

Pages 43-56
5.

Comparison of the Performance of a Compatible and Simple Collector In Solar Dryers (Case Study: Grape Dryer)

Pages 57-76
6.

Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature

Pages 77-92
7.

The effect of ultrasound and microencapsulation on characteristics of bioactive compounds of extracted from grape pomace Rashe Sardasht cultivar

Pages 93-108
Shahin Zomorodi; Elham Azarpazhooh; Parvin Sharayei
8.

Ultrasound and Microwave Assisted Extraction of Phenolic Compounds from Red Onion (Allium Cepa L.) Skin Dried with Infrared Oven

Pages 109-122
9.

Effect of Drying Temperature, Heat Treatment and Gum Concentration on Emulsifying Properties of Farsi Gum

Pages 123-142
10.

Impact of Modified Atmosphere, Temperature and Packaging on the Quality of Date palm Fruit, Sayer cultivar

Pages 143-158
11.

Effect of Using Russian Olive (Elaeagnus Angustifolia) Powder on Quality Properties of Non-Fat Set-Type Yoghurt

Pages 159-176
Maryam Moslehi _shad
12.

Effect of Persian Acorn Flour on Physicochemical and Sensory Properties of Baguettes

Pages 177-186
Mohammad Hojjatoleslamy
13.

Analysis of the Maillard Reaction Anti-nutritional Compounds in Industrial and Traditional Food Products of Different Countries

Pages 187-206
Adele Mohamadi; Mohammad Ghorbani


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