Main Subjects = Food rheology
Number of Articles: 11
Impact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate Solution

Articles in Press, Accepted Manuscript, Available Online from 14 November 2023

10.22104/ift.2023.6500.2154

Fakhreddin Salehi; Moein Inanloodoghouz

Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars

Volume 8, Issue 2, February 2021, Pages 235-252

Alireza Yousefi; Shahla Khodabakhshaghdam; Sayyed Mohammad Ali Razavi; Javad Tavakoli; Ghader Hosseinzadeh

Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars

Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method

Volume 7, Issue 3, May 2020, Pages 417-431

10.22104/jift.2020.3827.1906

Mehdi Shafie; Mehdi Khojastehpour; Mohammad Hossein Aghkhani; Mehdi Tarkian

Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method

Effect of date syrup on physicochemical, microbial and sensory properties of kefir

Volume 2, Issue 2, March 2015, Pages 31-42

10.22104/jift.2015.86

Amir Taherian; Alireza Sadeghi Mahoonak

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

Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits

Volume 1, Issue 1, December 2013, Pages 49-64

10.22104/jift.2014.22

Elahe Jali; Javad Keramat; Mohammad Hojjatoleslamy; Mahshid Jahadi

Innovative Food Technologies

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