شماره 1 تاریخ انتشار 2017-05-01

• The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
• The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton Tallow- Evaluation of DSC and its Comparison with Rancimat
• The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees
• The Effect of Coating with Green Tea Extract and Collagen Fiber on Quality Attributes of Vacuum Packaged Sausage
• Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
• The Use of Chitosan and Whey Protein Isolate Edible Films Incorporated with Zataria multiflora Boiss. Essential Oil as an Active Packaging Ingredient Against Some Common Foodborne Bacteri
• Antimicrobial Peptides Derived from Milk: A Review
• Antibacterial Effects of Stevia rebaudiana Bertoni Extract on Pathogenic Bacteria and Food Spoilage
• Antimicrobial Peptides Derived from Goat’s Milk Whey Proteins Obtained by Enzymatic Hydrolysis
• The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread