دوره 13, شماره 2
مرور بر اساس
ارسال های اخیر
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Simultaneous Heat and Mass Transfer Modeling for Frozen Hamburger: Investigation of Cooking Parameters and Microbial Inactivation Kinetics
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-05-21)A model for simultaneous heat and mass transfer during the cooking process of frozen hamburger has been developed, using a modified form of Darcy's law to describe the capillary flow of moisture and Fourier's second law ...
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Phenolics and Bioactivities of <i>Symplocos cochinchinensis</i> Leaf Extracts Obtained by Conventional Solvent, Enzyme and Ultrasound Assisted Extractions
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-05-21)Symplocos cochinchinensis (Lour.) Moore ssp. laurina (Retz) Noot. has been commonly used in traditional medicine to treat different ailments in many Asian countries. This study aimed to compare phenolics, antioxidant ...
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Effect of Sweetener Additive on The Physicochemical Properties of Mocaf-Pedada Biscuits for Diabetes Mellitus Alternative Snack
(مؤسسه پژوهشی علوم و صنایع غذاییResearch Institute of Food Science and Technology, 2024-05-21)This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glycemic index (GI) in vivo in patients with diabetes mellitus. This study ...
