Author = Dehghannya, Jalal
Influence of ultrasound and edible coating on shrinkage of potato strips during frying

Volume 2, Issue 2, March 2015, Pages 71-83

10.22104/jift.2015.88

Tavous Ronaghi; Jalal Dehghannya; Babak Ghanbarzadeh


Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics

Volume 1, Issue 4, September 2014, Pages 61-79

10.22104/jift.2014.44

Monavar Tahmasebi-Pour; Jalal Dehghannya; Seiied-Sadegh Seiiedlou-Heris; Babak Ghanbarzadeh


Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying

Volume 1, Issue 3, April 2014, Pages 49-68

10.22104/jift.2014.38

Enayat-Allah Naghavi; Jalal Dehghannya; Babak Ghanbarzadeh


Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration

Volume 1, Issue 2, January 2014, Pages 23-38

10.22104/jift.2013.26

Rasoul Ghorbani; Jalal Dehghannya; Seiied-Sadegh Seiiedlou-Heris; Babak Ghanbarzadeh


Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks

Volume 1, Issue 1, December 2013, Pages 21-36

10.22104/jift.2014.20

Sajad Alizadeh Bonab; Jalal Dehghannia; Mahmud Sowti Khiyabani