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Volume & Issue: Volume 11, Issue 3, May 2024 
Number of Articles: 6
Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process

Pages 182-197

10.22104/ift.2024.6635.2164

Fakhreddin Salehi

Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process

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  • PDF 992.01 K

Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder

Pages 197-211

10.22104/ift.2024.6712.2166

samira Amin-Ekhlas; mohammadreza Pajohi-Alamoti; Fakhreddin Salehi

Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder

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  • PDF 977.7 K

Use of microwave for change in rheological properties of Balangu seed mucilage

Pages 212-225

10.22104/ift.2024.6772.2168

Fakhreddin Salehi; Kimia Samary; Maryam Tashakori

Use of microwave for change in rheological properties of Balangu seed mucilage

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  • PDF 1.1 M

Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates

Pages 226-248

10.22104/ift.2024.6570.2160

Adeleh Mohammadi; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Seid Mahdi Jafari

Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates

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  • PDF 1.07 M

Evaluating the criteria for flour quality based on Fuzzy DEMATEL

Pages 249-275

10.22104/ift.2024.6979.2177

Mohammad Noshad; Mohammad Hojjati

Evaluating the criteria for flour quality based on Fuzzy DEMATEL

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  • PDF 1.8 M

Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation

Pages 276-294

10.22104/ift.2024.6982.2179

Somayeh Rahimi; Mohaddeseh Mikani; Mojtaba Roustaee

Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation

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  • PDF 1.27 M

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