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XML Diversity of Lactic Acid Bacteria communities in “Ash kardeh" with using 16s rRNA gene sequence analysis and antimicrobial activity evaluation of like-bacteriocin compounds
Farideh Tabataba i Yazdi, Ali Reza Vasi i, Behrooz Ali Zadeh Behbahani, Seyed Ali Mortazavi, Foruzan Tabataba i Yazdi
Abstract -   Full Text (PDF)
XML Utilization of melon seed flour as fat replacer in production of low fat oil cake and evaluation quantitative and qualitative of final product
Gholam Hossein Haghayegh, Nafiseh Zave Zad
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XML Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk
Soheila Reza i Tabar, Abbas Esmaili Sari, Nader Bahrami Far
Abstract -   Full Text (PDF)
XML The use of ANN-GA and Neuro fuzzy for modeling the population dynamics of bacterial (Escherichia coli ATTC 29998) in the frankfurter sausage containing of Redcurrant extract
Farideh Tabataba i Yazdi, Ali Alghuneh, Behrooz Ali Zadeh, Ali Reza Vasi i
Abstract -   Full Text (PDF)
XML Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions
Mariyeh Mardani, Asgar Farahnaki, Gholam Reza Mesbahi, Mohammad Taghi Galamkani, Mahsa Majzoobi
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XML Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage
Neda Nayeri, Mohammad reza Edalatiyan, Mohammad Bagher Habibi Najafi, Masumeh Bahreini
Abstract -   Full Text (PDF)
XML Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake.
Babak Ghiyasi, Parasto Daman Afshan, Sara Nadimi Boshehri, Hossein Ba khoda
Abstract -   Full Text (PDF)
XML Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp
Fatemeh Faraj Zade, Ali Motamed zadegan, Seyed Ahmad Shahidi, Shabnam Hamze
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XML Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction
Sare Bostani, Mahmood Amin Lari, Marziyeh Mosavi Nasab
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XML Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime
Amir Jajromi, Masood Taghi Zadeh, Ameneh Sazgar Nia, Khalil Behzad
Abstract -   Full Text (PDF)
XML Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil
Tahereh Fereidooni Noori, Maryam Fahim Danesh, Mohammad Ali Sahari
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XML Investigation on the Physicochemical Properties of Ultrasound Treated Wheat Starch
Maryam Jamal Abadi, Solmaz Sarem Nejad
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XML Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis.
Ali Alghuneh, Mohebat Mohebi, Saeed Mir Arab, Diako khoda i
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XML Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish
Amin Ooji Fard
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XML Modeling on hot air and infrared thin layers drying of persimmon slices
Seyede Fatemeh Mosavi Baygi, Atefeh Farahmand, Masood Taghi Zadeh, Amin Zia Foroghi
Abstract -   Full Text (PDF)
XML Analyze of component consumer behavior toward food waste in Tehran
Farhad Khosravani, Gholam Reza Pezeshki Rad, Homayun Farhadian
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