Substitution of sucrose with HFCS‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties.

Autor: Pero, Milad¹ (AUTHOR) m.pero@zarholding.com, Borhani, Bahareh¹ (AUTHOR), Parvian, Sadaf Kaffashi² (AUTHOR), Rashidi, Roghayeh² (AUTHOR), Jafari Asl, Mehdi¹ (AUTHOR)

Publikováno v: Journal of Food Processing & Preservation. Apr2022, Vol. 46 Issue 4, p1-7. 7p.

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network

Autor: Pero, Milad, Askari, Gholamreza, Skåra, Torstein, Skipnes, Dagbjørn, Kiani, Hossein

Externí odkaz: http://hdl.handle.net/11250/2577666

Stability and Rheological Properties of Model Low-Fat Salad Dressing Stabilized by Salep.

Autor: Pero, Milad¹ (AUTHOR), Emam-Djomeh, Zahra² (AUTHOR) emamj@ut.ac.ir, Yarmand, MohammadSaeid¹ (AUTHOR), Samavati, Vahid¹ (AUTHOR)

Publikováno v: Journal of Dispersion Science & Technology. Feb2014, Vol. 35 Issue 2, p215-222. 8p. 2 Color Photographs, 1 Black and White Photograph, 2 Charts, 6 Graphs.

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network.

Autor: Pero M; Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran., Askari G; Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran., Skåra T; Nofima AS, Tromsø, Norway., Skipnes D; Nofima AS, Tromsø, Norway., Kiani H; Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2018 Aug; Vol. 98 (11), pp. 4151-4159. Date of Electronic Publication: 2018 Mar 15.