Experimental and modeling investigation of mass transfer during combined infrared‐vacuum drying of Hayward kiwifruits

Por Aidani, Emad, Hadadkhodaparast, Mohammadhossein, Kashaninejad, Mahdi
Publicado no Food Sci Nutr (2016)

Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

Por Rezaei, Rahil, Khomeiri, Morteza, Aalami, Mehran, Kashaninejad, Mahdi
Publicado em 2012

Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables

Por Salehi, Fakhreddin, Kashaninejad, Mahdi, Tadayyon, Ali, Arabameri, Fatemeh
Publicado no J Food Sci Technol (2014)

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Por Zameni, Akefe, Kashaninejad, Mahdi, Aalami, Mehran, Salehi, Fakhreddin
Publicado no J Food Sci Technol (2014)

Improvement of quality attributes of sponge cake using infrared dried button mushroom

Por Salehi, Fakhreddin, Kashaninejad, Mahdi, Asadi, Fereshteh, Najafi, Amin
Publicado no J Food Sci Technol (2016)

Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt

Por Rezaei, Rahil, Khomeiri, Morteza, Kashaninejad, Mahdi, Mazaheri-Tehrani, Mostafa, Aalami, Mehran
Publicado no J Food Sci Technol (2015)

Study of antioxidant activity of sheep visceral protein hydrolysate: Optimization using response surface methodology

Por Meshginfar, Nasim, Sadeghi-Mahoonak, Alireza, Ziaiifar, Aman Mohammad, Ghorbani, Mohammad, Kashaninejad, Mahdi
Publicado em 2014

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

Por Rahbari, Mahshid, Aalami, Mehran, Kashaninejad, Mahdi, Maghsoudlou, Yahya, Aghdaei, Seid Soheil Amiri
Publicado no J Food Sci Technol (2014)

Combined infrared-vacuum drying of pumpkin slices

Por Ghaboos, Seyyed Hossein Hosseini, Ardabili, Seyed Mahdi Seyedain, Kashaninejad, Mahdi, Asadi, Gholamhassan, Aalami, Mehran
Publicado no J Food Sci Technol (2016)