Main Subjects = Food chemistry
Number of Articles: 31
Effect of rotation velocity, concentration and temperature on fluid behavior of apricot trunk gum solution

Volume 2, Issue 1, December 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, December 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, December 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, September 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, December 2013, Pages 65-81

10.22104/jift.2014.23

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

Innovative Food Technologies

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