Food Processing and Preservation Journal

Volume & Issue: Volume 14, Issue 2, December 2022, Pages 1-168

Formulation if functional cake with quinoa and okra flour and investigated the effect on blood sugar in diabetic patients

Pages 1-15

10.22069/ejfpp.2022.19619.1683

Mahdi Shobeiri; Amir Hossein Elhami Rad; Zahra Sheikholeslami; Masoud Shafafi Zenozian; Mohammad Reza SaeidiAsl

Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture

Pages 17-34

10.22069/ejfpp.2022.19609.1681

Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad; Elnaz Saffari Samani

Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components

Pages 35-51

10.22069/ejfpp.2022.19759.1691

Hamed Hassanzadeh; Mohamad Alizadeh

Investigation of some physicochemical and survival of probiotic bacteria properties of industrial synbiotic juices by Response Surface and D-Optimal design with incomplete factorial

Pages 53-70

10.22069/fppj.2022.20056.1698

Mohammadyar Hosseini; Mohammad Alizadeh; Mahmoud Rezazadbari

Evaluation and comparison of functional properties of whey protein isolate-inulin mixtures and conjugates

Pages 71-88

10.22069/ejfpp.2021.19599.1679

Adeleh Mohammadi; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Seid Mahdi Jafari

Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice

Pages 89-104

10.22069/fppj.2022.17452.1590

Mohammad Mahdi Seyedabadi; Mahdi Kashaninejad; Seyyed Mahdi Jafari; Esmaeel Seyedabadi; Mahdi Khojastehpour

Measurement of Nitrate Residues in Tomato and Pomegranate Fruits and their Products using the High Performance Liquid Chromatography Method.

Pages 105-119

10.22069/fppj.2022.18234.1627

Mina Mehrpour; Zahra Erjaee

The Effect of Tonsil clay on the reduction of patulin amount in apple juice

Pages 121-130

10.22069/ejfpp.2022.19431.1674

Sina Sadeghzadeh; Masomeh Aghazadeh

Evaluation of antimicrobial and antibiotic resistance properties of microbial community in a traditional cheese

Pages 131-146

10.22069/ejfpp.2022.19620.1685

Nafiseh Davati

Comparative study on rheological properties of wood and bacterial cellulose nano-fibers and chitin nano-fiber gels

Pages 147-168

10.22069/ejfpp.2021.19225.1669

Hesamoddin Jannatamani; Ali Moetamedzadegan; Mohammad Farsi; Hossein Yousefi

Food Processing and Preservation Journal

Journal Archive

Volume 15 (2023)

Volume 14 (2022)

Volume 13 (2021)

Volume 12 (2020)

Volume 11 (2019)

Volume 10 (2018)

Volume 9 (2017)

Volume 8 (2016)

Volume 7 (2015)

Volume 6 (2015)

Volume 5 (2014)

Volume 4 (2013)

Volume 3 (2011)

Volume 2 (2010)

Volume 1 (2009)