Designing a Health Food Control Management Model for Kohgiluyeh and Boyerahmad Province

Autor: P Mahasti Shotorbani, M Momeninejad, k Hajinabi

Publikováno v: Armaghane Danesh Bimonthly Journal, Vol 24, Iss 1, Pp 122-140 (2019)

Background & aim: The food that man needs is produced in a relatively long chain and after various stages of procurement, transportation, processing, storage, packaging and finally consuming, thus proper management of this chain is of great importanc

Externí odkaz: https://doaj.org/article/93c293d17f8d49bda8c7377f96949c9c

Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage ( Echium amoenum ) and black hollyhock ( Altaea rosea var nigra ) extracts.

Autor: Zamankhani M; Department of Food Science and Technology, North Tehran Branch Islamic Azad University Tehran Iran., Moeini S; Department of Food Science and Technology, North Tehran Branch Islamic Azad University Tehran Iran., Mahasti Shotorbani P; Department of Food Quality Control and Hygiene, Science and Research Branch Islamic Azad University Tehran Iran., MirsaeedGhazi H; Department of Food Technology, College of Abouraihan University of Tehran Pakdasht Tehran Iran., Jafarpour A; Department of Food Science & Technology, Garmsar Branch Islamic Azad University Garmsar Iran.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2023 Oct 30; Vol. 12 (1), pp. 508-525. Date of Electronic Publication: 2023 Oct 30 (Print Publication: 2024).

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تولید و ارزیابی ویژگیهای ،رنگ ،بافت عملکردی و حسی پاستای فرمی فاقد گلوتن اصلاح شده آنزیمی.

Autor: آرمین قاسمی¹, زهرا امام جمعه² emamji@ut.ac.ir, پیمان مهستی شترب³, محمد جوکی⁴, هما بهمدی⁵

Publikováno v: Food Processing & Preservation / Farāvarī va Nigahdārī-i Mavādd-i Ghaz̠āyī. Sep2024, Vol. 16 Issue 2, p41-52. 12p.

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