Volume 12, Issue 1
مرور بر اساس
ارسال های اخیر
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Textural Properties Changes During Facile Drying of Sour Cherry Using Ultrasound Waves: Investigation of Sonication Parameters Using Response Surface Methodology
(Tehran Science and Research Branch, Islamic Azad University, 2022-01-01)There are a number of fruit drying methods and hot air flow drying has been considered the most common one. However, it is not an economical way due to the huge amount of energy consumption. Using ultrasound waves as a ...
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Determination of Adulterated Ghee Butter Compositions by FTIR Spectroscopy and Multivariate Regression Analysis
(Tehran Science and Research Branch, Islamic Azad University, 2022-01-01)The authentication of luxury oils is an important issue. Ghee is a famous traditional dairy product that likely to be adulterated with the other oils and fats specially the hydrogenated vegetable oils. Recently, Fourier ...
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Optimization of Thymol Extraction from Aerial Parts of Thymus vulgaris by the Response Surface Method
(Tehran Science and Research Branch, Islamic Azad University, 2022-01-01)Thyme is widely used in the food and pharmaceutical industry as an antimicrobial and antioxidant aromatic component, mainly due to its essential oil composition especially the presence of Thymol. In this research, the ...
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Investigation of the Functional Properties of Whey Powder Produced by Traditional and Ultra-Filtration Cheese Making
(Tehran Science and Research Branch, Islamic Azad University, 2022-01-01)In this research, two types of whey powder from traditional and UF cheese making were compared for structural components and functional properties. The effect of pH on the functional properties of the two whey powders was ...
