Main Subjects = Functional fermented foods or ingredients
Gelation of gellan-stabilized oil-in-water emulsions using different gelling agents: fabrication and characterization
Volume 6, Issue 2, November 2023, Pages 73-80
10.22059/jfabe.2023.367966.1156
Hannaneh Hojatipour; Gholamreza Askari
Production of Hibiscus Tea (Hibiscus sabdariffa) Probiotic Dietary Drink based on Stevia and Inulin
Volume 6, Issue 2, November 2023, Pages 81-91
10.22059/jfabe.2023.368666.1159
Mohammadreza Abdolmaleki; Lida shahsavani; toktam mostaghim
Evaluation of antibacterial and probiotic growth stimulatory activities of some honey types produced in Khuzestan
Volume 5, Issue 2, December 2022, Pages 136-140
10.22059/jfabe.2022.346557.1123
Bahareh Rakabizadeh; Mehrnoosh Tadayoni
Health impacts and functional properties of lycopenes: A Review
Volume 5, Issue 1, June 2022, Pages 24-33
10.22059/jfabe.2022.336045.1104
Ali Motamedzadegan; Azita Nemati
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
Volume 4, Issue 2, December 2021, Pages 105-111
10.22059/jfabe.2021.317525.1080
Fatemeh Khaji; Zeinab E. Mousavi; Hossein Kiani; Sayed Hadi Razavi
Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties
Volume 4, Issue 2, December 2021, Pages 146-152
10.22059/jfabe.2021.323338.1091
Elaheh Moradi; Javad Feizy; Rajasekhar Lakshmipathy
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