Innovative Food Technologies

Investigation of process variables in 3D printing of chocolate

Pages 157-172

10.22104/jift.2021.4345.2003

Maryam Saeedi, Amir Masood Rezadoust, Hossein Baniasadi, Marzyeh Lotfi

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Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products

Pages 173-197

10.22104/jift.2020.4227.1983

Dina Shahrampour, Morteza Khomeiri

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• PDF 1.26 M

Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage

Pages 199-219

10.22104/jift.2020.4224.1980

Razieh Niazmand, Samira yeganehzad

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Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds

Pages 221-234

10.22104/jift.2021.4407.2007

Anvar Shalmashi, Fatemeh Amani

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

Pages 235-252

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

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Preparation of barberry powder produced by foam mat method and the effect of dryer temperature on its properties

Pages 253-272

10.22104/jift.2021.4598.2021

S. Khadije Hosseini

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Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life

Pages 273-294

10.22104/jift.2020.4295.1992

Azin Omid Jeivan, Masoud Taghizadeh, Masoud Yavarmanesh

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Implementation of a portable electronic tongue system for detection of sodium benzoate adulteration in tomato paste

Pages 295-308

Ali Lotfi, Zahea Izadi, Mahdi Ghasemi-Varnamkhasti

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