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Page
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Title
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.No
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1
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An Analysis
of Garlic (Allium Sativum L) Production and Postharvest Care in Iran
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1
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2
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Present and
Promotion an Appropriate Method for the Production of High Quality Dried Plum
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2
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3
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Determination
of Processing the Jam, Marmalad and Juice from Sapota Fruits
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3
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4
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Determination of
Most Suitable Post Harvest Management of Fresh Salicornia
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4
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5
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Postharvest
Processing and Storage of Salicornia
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5
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6
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Shelf Life
Extension of Salicornia Bigelovii Plant via Properly Packaging Method
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6
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7
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Use of
Sweet Sorghum Syrup as a Sugar Substitute in The Formulation of Biscuit and
Sweet Bread
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7
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8
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Investigation and
Comparison on the Effect of Sourdough and Bakery Improver Containing
Emulsifier and Enzyme on Improvement Qualitative Properties of Pita Bread
|
8
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9
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Production
and Packaging of Fresh Cut Potato
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9
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10
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The Optimization
of non-thermal Extraction
Processes of Nepeta
Extract and the Effect of
Microencapsulation on Its Functional
|
10
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12
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Study
Of Physicochemical Properties Of Pomegranate Fruit During Cold Storage Of Mehrshahr
Food Industries Company
|
11
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13
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Study of
Nutritional Properties and Baking
Quality of Morvarid Wheat Affected by
Optimal Use of Micronutrient Fertilizers Iron, Zinc and Manganese Sulfates
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12
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14
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Effect
of Farsi Gum Coating on the Quality of Ready-to-Eat Pomegranate Arils Rabab Cultiver
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13
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15
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Introducing An
Appropriate Method For Producing Pastille And Lavashak From Samanu
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14
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16
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The
Effect of Precooling (Cool Water and Air) and Coating by Local Gums (Basil, Lallemantia
Royleana and Lepidium Sativum) on Shelf Life of Cherry and Red Apple
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15
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17
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Application Of Waste From Onion Processing Industry For Producing Anti-Fungal Compounds
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16
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18
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Extraction
and Microencapsulation of Functional Compounds from By-products of Juice Industry and Application them in Food
Industry
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17
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20
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Monitoring and
Comparing of Minerals, Heavy Metals, Nitrate and Nitrite Accumulation in
Different Parts of Salicornia Spp. in Major Areas of Planting
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18
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22
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Introducing
the Suitable Method of Date Pastilles Production and Evaluate its Physicochemical Characteristics
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19
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23
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Effect of Aloe
Vera and Alginate Coating on Physicochemical Properties and Shelf life
Extension of Stone Fruits (Nectarin,
Apricot and Sweet Cherry)
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20
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24
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Formation
of Nano-fibrils from Whey Protein using Hydrodynamic Cavitation and
Investigating its Functional Properties in a Food Formulation
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21
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25
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The Effect of
Extraction Methods (Solvent and Ultrasonic Assisted ) on Antioxidative and
Antimocrobial Activities of Saffron Corm Extract
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22
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26
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Study
the Effect of Different Treatments to Control Browning Reactions in
Intermediate Moisture Fig (Cv. Sabz, Estahban) Fruits
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23
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30
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The Extraction
and Encapsulation of Hydro-alcoholic
Extract from Apple Pomace and its Use in the Formulation of Oily Cake
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24
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32
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The Possibility
of Intermediate Moisture Fig (Cv.Sabz, Estahban) Fruit Production using
Plasticizers and Study the Kinetics of Browning Reactions
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25
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33
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Effect of
Coating Containing Essential Oils and Packaging Type on Quality, Sensory and Microbial Characteristics of Fresh-Cut
Melon
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26
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35
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Evaluation
of Baking Soda Replacement on Bread and Bakery Products
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27
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36
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Thermal Processing
of Salicornia
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28
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37
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Investigation
on the Effect of Emulsifiers and Enzymes on Quality of Free Gluten Bread in
Order to Production of Premix
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29
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38
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Introducing an
Appropriate Method for The Production of High Quality Mulberry Molasses
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30
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39
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Increasing
the Shelf Life of Onion Puree With the Use of Chemical Additives and
Different Packaging Methods
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31
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40
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Investigation on
the Various Conventional and Advanced Instrumental Methods to Determine the
Quality of Some Iranian and Foreign Brands of Olive Oils
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32
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