issue 2 publication date 2016-06-01

• The Effect of Different Deheating Processes on Residual Myrosinase Activity, Antimicrobial Properties and Total Phenolic Contents of Yellow Mustard (Sinapis alba)
• Probiotication of Tomato and Carrot Juices for Shelf-life Enhancement using Micro-encapsulation
• The Application of Neural Network Method for the Prediction of the Osmotic Factors of Crookneck Squash
• Improvement of Fermented Cucumber Characteristics by Starter Culture of Lactobacillus plantarum, L. bulgaricus and S. thermophiles
• The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread
• The Effects of Degumming and Neutralization on the Quality of Crude Sunflower and Soyabean Oils
• The Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster
• The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums
• Chemical Identifications of Citrus Peels Essential Oils
• Determination of Polycyclic Aromatic Hydrocarbons in Olive and Refined Pomace Olive Oils using HPLC/FLD