Personal Information
Occupation
Ferdowsi University of Mashhad
Industry
Writing / Publishing
Website
ifstrj.um.ac.ir/?lang=en
About
The Iranian Food Science and Technology Research Journal (IFSTRJ) was established in 2005 by Ferdowsi University of Mashhad with the collaboration of Iranian Food Science and Technology Association (IFSTA) through a bilateral Memorandum of Understanding. This Journal is published biannually (six issues per year).
Tags
chitosan
edible coating
food preservation
biosensors
microalg
cereals
cake
bread
bioactive compounds
edible vegetables
biosorption
carrier nanocapsu
astaxanthin
computational fluid dynamics
maltode
low fat
fat replacer
concentration polari
bubbling
gluten
chicken nugget
celiac
antioxid
antibacterial effect
serum separat
rheology
doogh
chit
cucumber
oleofoa
a/o/w double emulsion
aqueous
antioxidant activity
inulin
imitation pizza cheese
edible co
badrandjboie-dennai
l. lactis subsp. lactis
fish
food preservative
antioxidant
in vitr
cronobacter sakazakii
antioxidant act
aloe vera gel
image proces
drying
browning
oil
edible coatings
r
heavy metals
first harvest
s
mineral elements
ardeh oil
antioxida
antifungal activity
optimiz
nanoparticle
gelatin
functional properti
extrusion
differential scanning calorime
antiox
antimicrobial activity
essential
accelerated storage
alicyclobacillus acidocaldariu
concentration pol
apple juice
mi
colorimetry
biodegradable
bioact
antioxidant properties
modified atmosphere
alginate
phosp
nitrate
c. sorokiniana
lysozyme
enzymatic technique
packi
bio-polymer
bioplastic
fir
carvacrol
See more
Documents
(21)Personal Information
Occupation
Ferdowsi University of Mashhad
Industry
Writing / Publishing
Website
ifstrj.um.ac.ir/?lang=en
About
The Iranian Food Science and Technology Research Journal (IFSTRJ) was established in 2005 by Ferdowsi University of Mashhad with the collaboration of Iranian Food Science and Technology Association (IFSTA) through a bilateral Memorandum of Understanding. This Journal is published biannually (six issues per year).
Tags
chitosan
edible coating
food preservation
biosensors
microalg
cereals
cake
bread
bioactive compounds
edible vegetables
biosorption
carrier nanocapsu
astaxanthin
computational fluid dynamics
maltode
low fat
fat replacer
concentration polari
bubbling
gluten
chicken nugget
celiac
antioxid
antibacterial effect
serum separat
rheology
doogh
chit
cucumber
oleofoa
a/o/w double emulsion
aqueous
antioxidant activity
inulin
imitation pizza cheese
edible co
badrandjboie-dennai
l. lactis subsp. lactis
fish
food preservative
antioxidant
in vitr
cronobacter sakazakii
antioxidant act
aloe vera gel
image proces
drying
browning
oil
edible coatings
r
heavy metals
first harvest
s
mineral elements
ardeh oil
antioxida
antifungal activity
optimiz
nanoparticle
gelatin
functional properti
extrusion
differential scanning calorime
antiox
antimicrobial activity
essential
accelerated storage
alicyclobacillus acidocaldariu
concentration pol
apple juice
mi
colorimetry
biodegradable
bioact
antioxidant properties
modified atmosphere
alginate
phosp
nitrate
c. sorokiniana
lysozyme
enzymatic technique
packi
bio-polymer
bioplastic
fir
carvacrol
See more