Innovative Food Technologies

Innovative Food Technologies

Subjects = Food chemistry
Number of Articles: 32

Effect of rotation velocity, concentration and temperature on fluid behavior of apricot trunk gum solution

Volume 2, Issue 1, Autumn 2014, Pages 57-65

10.22104/jift.2014.72

S. Parya Samaei, Mohammad Ghorbani, Alireza Sadeghi Mahoonak, S. Mahdi Jafari

The Comparison of chemical structure and thermal stability of the Pistacia Khinjuk kernel oil as a new source of vegetable oil with olive oil

Volume 2, Issue 1, Autumn 2014, Pages 83-91

10.22104/jift.2014.71

Fatemeh Hamedani, Mohammad Hosein Haddad Khodaparast, Reza Esmaeilzadeh kenari, Smaeel Ataee-salehi

Assessment of Trans Fatty Acids content in Iranian food products

Volume 2, Issue 1, Autumn 2014, Pages 93-100

10.22104/jift.2014.69

Maryam Teimouri, Mohammad Najafi, Mohammad Reza Eskandarion, Fereshteh Parto

The effect of cooking method on antioxidant activity and betalain content of red beet

Volume 1, Issue 4, Summer 2014, Pages 29-36

10.22104/jift.2014.50

Aazam Malekghasemi, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Mehran Alami, Yahya Maghsoudlou

Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds

Volume 1, Issue 1, Autumn 2013, Pages 65-81

10.22104/jift.2014.23

Javad Mohebi, Ali Asghar Aalamolhoda, Firuz Matlubi Moghaddam, Sirus Nayeri