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OPTIMIZATION OF CARBOXYMETHYL CELLULOSE AND CALCIUM CHLORIDE DIP-COATING ON MUSHROOM SLICES PRIOR TO HOT AIR DRYING USING RESPONSE SURFACE METHODOLOGY
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Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization
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Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices
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Magnetite Nanoparticles Immobilized Pectinase Preparation Characterization and Application for the Fruit Juices Clarification
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Drying of Mushroom Slices Using Hot Air Combined with an Electrohydrodynamic (EHD) Drying System
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Mechanical thermal and barrier properties of nano-biocomposite based on gluten and carboxylated cellulose nanocrystals
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Thermomechanical and Morphological Properties of Nanocomposite Films from Wheat Gluten Matrix and Cellulose Nanofibrils
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Nanostructured lipid carriers (NLC) A potential delivery system for bioactive food molecules
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Impact of Zataria multiflora essential oil nisin potassium sorbate and LDPE packaging containing Nano-ZnO on shelf life of caviar
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Properties of a new protein film from bitter vetch (Vicia ervilia) and effect of CaCl2 on its hydrophobicity
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Papain enzyme supported on magnetic nanoparticles Preparation characterization and application in the fruit juice clarification
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Highly Selective Sensitive and Fast Determination of Folic Acid in Food Samples Using New Electrodeposited Gold Nanoparticles by Differential Pulse Voltammetry
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Mass transfer phenomena in Part-baked Sangak bread packaged in modified atmosphere Measurement and Modeling
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EFFECT OF NANOCOMPOSITE PACKAGING CONTAINING AG AND ZNO ON REDUCING PASTEURIZATION TEMPERATURE OF ORANGE JUICE
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Mixture design approach for evaluation of fish oil microencapsulation in gelatin-acacia gum coacervates
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Effect of Consuming Zinc-Fortified Bread on Serum Zinc and Iron Status of Zinc-Deficient Women A Double Blind Randomized Clinical Trial
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Physicochemical Properties and storability of Non-Alcoholic Malt Drink Prepared from Oat and Barley Malts
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Evaluation of the Effect of Fermentation Hydrothermal Treatment Soda and Table Salt on Phytase Activity and Phytate Content of Three Iranian Wheat Cultivars
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Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
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Effect of line soaking and cooking time on water absorption texture and splitting of red kidney beans
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