Food Science and Technology container_5leixaudvzaoxpvpcydfroetx4

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Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis

Asiye Doosti, Kazem Jafari Naeimi, Mohammad Balvardi, Hamid Mortezapour, Ph.D. student, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran., Assistant Professor, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran., Assistant Professor, Department of food science and technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran., Assistant Professor, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
2020 | Food Science and Technology
doi:10.29252/fsct.17.01.02  

Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake

Mohhamad Hani Ashoori, Sara Movahed, Orang Eyvazzadeh, M.Sc Student, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran., Associated Professor, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran., Assistant Professor, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran.
2020 | Food Science and Technology
doi:10.29252/fsct.16.97.51  

The formulation of low-fat cupcake by using Plantago major L. gum

SHIRIN RAHIMI, zahra sheikholeslami, Seyed Mahdi Seyedain Ardebili, 1- Master of Agricultural Science and Food Technology, College of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran., 2- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran., 3- Associate professor of Agricultural Science and Food Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran.
2020 | Food Science and Technology
doi:10.29252/fsct.16.97.13  

The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties

Atefeh sadat Hashemi garmdareh, Mohammad Goli, MSc Graduated of Food Science and Technology, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran, Associate professor, Department of Food Science and Technology, Islamic Azad University, Isfahan (Khorasgan) Branch, Isfahan, Iran
2020 | Food Science and Technology
doi:10.29252/fsct.16.97.161  

Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate

Behrooz Alizadeh behbahani, Fereshteh Falah, Alireza Vasiee, farideh tabatabaei yazdi, Seyed Ali Mortazavi, Assistant professor, Department of Food Science and Technology, Faculty of Animal Science and Food, Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran, Ph.D. Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran., Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran, Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2020 | Food Science and Technology
doi:10.29252/fsct.16.97.89  
60
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ISSN-L?  2008-8787
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