شماره 1 تاریخ انتشار 2019-01-01

• An Investigation into Possible Sources and Health Risks of Phthalic Acid Esters in the Iranian Laminated Flexible Films
• Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread
• Arsenic Tracking in Iranian Rice: Analysis of Agricultural Soil and Water, Unpolished Rice and White Rice
• Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil
• Color Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice
• Control Release from Low Acyle Gellan Gum Gels
• The Occurrence of Acrylamide in Iranian Date Syrup
• The Effect of Microwave on Migration of Styrene Monomer Polystyrene Food Packaging and Compared to other Thermal Processes
• The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin
• Qualitative and Quantitative Evaluation of Tocopherols and Phytosterols in Soybean Oil Distillate