Main Subjects = Cereal technology
Number of Articles: 18
Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran

Volume 9, Issue 1, December 2021, Pages 63-79

10.22104/jift.2021.5078.2055

zeinab izadi; Mostafa Mazaheritehrani; Fakhri Shahidi

Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran

Intelligent Modeling of Bread texture Acoustic Measurement Method and Artificial Neural Network (Case Study: Enriched Bread with Chia)

Volume 7, Issue 4, August 2020, Pages 517-534

10.22104/jift.2020.3734.1888

Mahrokh Hatamian; Mohammad Noshad; Saman Abdanan Mehdizadeh; Hassan Barzegar

Intelligent Modeling of Bread texture Acoustic Measurement Method and Artificial Neural Network (Case Study: Enriched Bread with Chia)

Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ)

Volume 7, Issue 2, February 2020, Pages 163-187

10.22104/jift.2019.3363.1804

Mahsa Chavoushi; Ahmad Arzani; Mahdi Kadivar; Mohammad Reza Sabzalian

Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ)

Study of the Effect of extrusion pre-treatment conditions on physico-chemical properties of gluten-free flour blend of rice and corn

Volume 6, Issue 4, August 2019, Pages 521-532

10.22104/jift.2019.3224.1777

Masoud Yaghbani; Arash Koocheki; Mahdi Karimi; Seyed Ali Mortazavi; Elnaz Milani

Study of the Effect of extrusion pre-treatment conditions on physico-chemical properties of gluten-free flour blend of rice and corn

Study of temporal and spatial porosity distribution of fermenting bread dough by CT-scan and image processing

Volume 5, Issue 3, July 2018, Pages 385-396

10.22104/jift.2017.2153.1495

Fatemeh Sadat Nazeri; Mehdi Kadivar; Iman Izadi; Milad Fathi

Influence of sweet almond protein concentrate and xanthan gum on physic-chemical and textural properties of dough and rice cakes

Volume 4, Issue 3, May 2017, Pages 107-118

10.22104/jift.2017.354

Fatemeh Abbaszadeh; Mehran Alami; Alireza Sadeghi Mahoonak; Mehdi Kashaninejad

The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder

Volume 3, Issue 3, June 2016, Pages 13-23

10.22104/jift.2016.291

Parisa Mardani Toroghia; Alireza Bassiri; Elnaz Milani; Gholamali Golimovahed

Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System

Volume 3, Issue 1, December 2015, Pages 1-9

10.22104/jift.2015.225

Fakhreddin Salehi; Mahdi Kashaninejad; Alireza Sadeghi Mahonak; Aman Mohammad Ziaeefar

Investigation of moisture changing and breakage percent of paddy seeds by using of microwave dryer

Volume 2, Issue 4, July 2015, Pages 63-74

10.22104/jift.2015.204

Hassan Jafari; Davood Kalantari; Mohsen Azadbakht

Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens

Volume 1, Issue 4, September 2014, Pages 37-47

10.22104/jift.2014.45

Behnaz Yazdani; Jaafar Mohammadzadeh Milani; Ebrahim Hosseini

Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality

Volume 1, Issue 3, April 2014, Pages 39-48

10.22104/jift.2014.40

Sara Movahed; Golsa Khalatbari Mohseni; Hossein Ahmadi Chenarbon

Effect of barley malt on the staling of Barbari bread

Volume 1, Issue 2, January 2014, Pages 15-22

10.22104/jift.2013.25

Nafiseh Ravanfar; Jafar Mohammadzadeh Milani; Zeinab Raftani Amiri

Innovative Food Technologies

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