Conference information
سومین کنگره بین المللی و بیست و ششمین کنگره ملی علوم و صنایع غذایی ایران3rd International and 26th National Iranian Food Science and Technology Congress
Date: 17 September 2019
Index date: 11 November 2019
Pages: 2329
Papers:957
Views: 839445
Conference national idNCFOODI26
Authors: 2,488 author
Total referrals: 1
3rd International and 26th National Iranian Food Science and Technology Congress papers
4. A newly developed TLC system for the quantitative determination of aflatoxins in foods
Year: 1398Language: EnglishPages: 26. A review of the properties of hydrogels
Year: 1398Language: EnglishPages: 115. Antimicrobial properties of carob flour as functional additive in bread product
Year: 1398Language: EnglishPages: 216. Antioxidant characteristics of Cinnamon, Citrus aurantium, and Green tea leaves by DPPH and total phenol tests
Year: 1398Language: EnglishPages: 219. Applications of CRISPR/Cas System in Food Industry
Year: 1398Language: EnglishPages: 123. Decontamination of mycotoxins from cereal grains using gamma irradiation; a review
Year: 1398Language: EnglishPages: 124. Determination of Viability of Acid Adapted Bifidobacterium bifidum and Lactobacillus acidophilus Cultures in Yoghurt During Shelf Life
Year: 1398Language: EnglishPages: 125. Determination of fatty acids in breast milk and infant formula milk
Year: 1398Language: EnglishPages: 235. Estimation of acetaldehyde in water stored in PET bottles bottled at the supply level of Isfahan
Year: 1398Language: EnglishPages: 236. Evaluation of sterol composition of coconut milk as milk fat adulation indicator
Year: 1398Language: EnglishPages: 137. Evaluation of the stability of pistachio green hull microcapsules
Year: 1398Language: EnglishPages: 138. Fabrication of nano fibers by electrospinning containing antimicrobial plant extracts
Year: 1398Language: EnglishPages: 141. Hazelnut and Its Health Effects
Year: 1398Language: EnglishPages: 142. Health Benefits of Ellagic Acid
Year: 1398Language: EnglishPages: 245. Improvement low fat soft cheese quality properties by using whey protein concentrate as a fat replacer
Year: 1398Language: EnglishPages: 146. Influence of infrared power on the production of raspberry powder during foam-mat drying
Year: 1398Language: EnglishPages: 247. Innovative packaging technology to reduce the postharest losses of Iranian Strawberry and Mushroom
Year: 1398Language: EnglishPages: 2
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