Volume 6 - Number 22 - 2009-10 - Tarbiat Modares University Journals System - Journal of food science and technology ( Iran)

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Journal of food science and technology ( Iran)

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<div dir='ltr' align='left' ><a href="./xml_out.php?a_id=4255"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> Improving the physical properties of starch and

starch – carboxymethyl cellulose composite biodegradable films</strong><br><br><a href="article-7-4255-en.html">Abstract</a> <a href="browse.php?a_id=4255&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=4255&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=9400"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> The impact of home freezing conditions on sensory characteristics of ready to use leafy vegetables</strong><br><br><a href="article-7-9400-en.html">Abstract</a> <a href="browse.php?a_id=9400&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=9400&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=1095"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> A study on relation between the amount and rheological characteristics of glutenin macro-polymer (GMP) gel and breadmaking quality of wheat.</strong><br><br><a href="article-7-1095-en.html">Abstract</a> <a href="browse.php?a_id=1095&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=1095&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=12365"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> Effect of flour hydration on rheological characterization of bread dough</strong><br><br><a href="article-7-12365-en.html">Abstract</a> <a href="browse.php?a_id=12365&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=12365&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=4605"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> Studying the effects of roasting temperature, formulation and storage on pistachio oil quality and its sensory attributes</strong><br><br><a href="article-7-4605-en.html">Abstract</a> <a href="browse.php?a_id=4605&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=4605&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=4107"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> Effect of physical and chemical pre treatments on qualitative and sensory characteristics of dehydrated white mulberry fruit</strong><br><br><a href="article-7-4107-en.html">Abstract</a> <a href="browse.php?a_id=4107&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=4107&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=1655"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> Study of the effects of microbial, recombinant and animal rennets on some of the qualitative and quantitative properties of iranian white cheese</strong><br><br><a href="article-7-1655-en.html">Abstract</a> <a href="browse.php?a_id=1655&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=1655&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=5110"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> Chemical and sensory quality changes of silver and big head carp fish pastes after salt washing during frozen storage at -18ºC</strong><br><br><a href="article-7-5110-en.html">Abstract</a> <a href="browse.php?a_id=5110&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=5110&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=10788"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> A microscopic and sensorial study of traditional Iranian breads</strong><br><br><a href="article-7-10788-en.html">Abstract</a> <a href="browse.php?a_id=10788&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=10788&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=4126"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> Determination the kind of meat content of Patties marketed in Tehran in 1386</strong><br><br><a href="article-7-4126-en.html">Abstract</a> <a href="browse.php?a_id=4126&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=4126&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=12388"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> Influence of some hydrocolloids on dough rheological properties and staling of baguette bread</strong><br><br><a href="article-7-12388-en.html">Abstract</a> <a href="browse.php?a_id=12388&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=12388&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=773"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> The effects of ultra-filtered milk proteins on chemical and sensory properties of yoghurt</strong><br><br><a href="article-7-773-en.html">Abstract</a> <a href="browse.php?a_id=773&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=773&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div><div dir='ltr' align='left' ><a href="./xml_out.php?a_id=5086"><img src="./templates/tmpl_modern01/images/xml.gif" width="26" height="14" border="0" alt="XML" /></a> <strong> Comparison Between Wheat Enrichment in the Farm with Flour Fortification in the Factory in Promoting Society's Health Level</strong><br><br><a href="article-7-5086-en.html">Abstract</a> <a href="browse.php?a_id=5086&sid=7&slc_lang=fa"></a>   -    <a href="browse.php?a_id=5086&sid=7&slc_lang=en&ftxt=1">Full Text</a> (PDF)  <a href="" target="_blank"> </a>  <a href="" target="_blank"> </a>   <hr class="articles_bar_hr"></div>

Improving the physical properties of starch and starch – carboxymethyl cellulose composite biodegradable films

Abstract - Full Text (PDF)

The impact of home freezing conditions on sensory characteristics of ready to use leafy vegetables

Abstract - Full Text (PDF)

A study on relation between the amount and rheological characteristics of glutenin macro-polymer (GMP) gel and breadmaking quality of wheat.

Abstract - Full Text (PDF)

Effect of flour hydration on rheological characterization of bread dough

Abstract - Full Text (PDF)

Studying the effects of roasting temperature, formulation and storage on pistachio oil quality and its sensory attributes

Abstract - Full Text (PDF)

Effect of physical and chemical pre treatments on qualitative and sensory characteristics of dehydrated white mulberry fruit

Abstract - Full Text (PDF)

Study of the effects of microbial, recombinant and animal rennets on some of the qualitative and quantitative properties of iranian white cheese

Abstract - Full Text (PDF)

Chemical and sensory quality changes of silver and big head carp fish pastes after salt washing during frozen storage at -18ºC

Abstract - Full Text (PDF)

A microscopic and sensorial study of traditional Iranian breads

Abstract - Full Text (PDF)

Determination the kind of meat content of Patties marketed in Tehran in 1386

Abstract - Full Text (PDF)

Influence of some hydrocolloids on dough rheological properties and staling of baguette bread

Abstract - Full Text (PDF)

The effects of ultra-filtered milk proteins on chemical and sensory properties of yoghurt

Abstract - Full Text (PDF)

Comparison Between Wheat Enrichment in the Farm with Flour Fortification in the Factory in Promoting Society's Health Level

Abstract - Full Text (PDF)

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