شماره 2 تاریخ انتشار 2019-07-01

• Composition of Seed Flour of Selected Nigerian Tea (Camellia sinensis) Clones – A Comparative Study
• Detection of Chemical Properties of Ghee Containing Various Levels of Palm Oil and Beef Tallow on RSM
• Respiration Rate and Some Physicochemical Characteristics of Salicornia bigelovii as a Leafy Green Vegetable
• Prediction of Methyl Salicylate Effects on Pomegranate Fruit Quality and Chilling Injuries using Adaptive Neuro-Fuzzy Inference System and Artificial Neural Network
• The Effect of Different Concentrations of Activated Carbon with Bleaching Earth During Bleaching Process on Physicochemical Properties of Soybean Oil
• Effect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses
• Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise
• Synthesis and Characterization of Silver Nanocomposite as a Food Packaging
• The Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab)
• Evaluating the Antimicrobial Effect of Eucalyptus globulus Oil on Yeast Kluyveromyces marxianus: A Study on Biopreservative in Heat Treated Noncarbonated Doogh