Innovative Food Technologies

Innovative Food Technologies

Volume & Issue: Volume 1, Issue 4, Summer 2014 
Number of Articles: 8

The effect of cooking method on antioxidant activity and betalain content of red beet

Pages 29-36

10.22104/jift.2014.50

Aazam Malekghasemi, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Mehran Alami, Yahya Maghsoudlou

Antimicrobial Effects of ethanolic extract of the hull and the core of Pistacia Khinjuk stocks

Pages 81-88

10.22104/jift.2014.46

Seyed Hamid Mortazavi, Sodeif Azadmard Damirchi, Mahmod Sowti, Razagh Mahmudi, Firozeh Safaeean, Sajad Moradi Azad