Journal of food science and technology(Iran) - Articles List

Volume & Issue: Volume 7, Issue 26, October 2010

Number of Articles: 13

Effects of different nutrition systems (organic, chemical, integrated) and plant growth promoting rhizobacteria (PGPR) on yield and fatty acid composition of sunflower (Helianthus annuus L.)

Pages 1-11

Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose

Pages 11-20

Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate

Pages 21-32

Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget)

Pages 33-40

Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit

Pages 41-49

Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media

Pages 51-59

A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup

Pages 62-73

The comparison of changes in physicochemical content, bacterial and organoleptic properties in fillet and gutted common carp Cyprinus carpio during pickle salting

Pages 75-86

Studying chemo-physical properties of concentratedraisin and condesing its syrup using thes mal method in lab scale

Pages 87-98

Production and sensory evaluation of tomato juice concentrate

Pages 99-108

Effects of drying conditions of sliced orange on energy consumption

Pages 109-116

Emulsan production by Acinetobacter calcoaceticus RAG-1 ATCC-31012

Pages 117-125

Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce

Pages 127-142

Journal of food science and technology(Iran)

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