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

Journal of food science and technology(Iran)

Volume & Issue: Volume 10, Issue 41, October 2013

Number of Articles: 15

Investigation of the variation of drying rate, effective diffusion coefficient, activation energy, and energy consumption for mushroom slices using microwaveâvacuum drier Minaei, S. 1ïª, Motevali, A. 2, Hematian, R. 3, Abbasi, S. 4, Ghaderi, A. 5, Najafi, G. 6

Pages 1-12

Investigation on the antimicrobial effect of caseinate edible film containing the essential oil of Zataria multiflora Boroumand, A. 1*, Hamedi, M. 2, Emamjome, Z. 3, Razavi, S. H.3

Pages 13-21

Effect of hydroxypropylation on morphological, rheological and thermal properties of wheat and oat starches Sabery, B.1, Majzoobi, M.2 ïª, Farahnaky, A2

Pages 23-33

Mathematical modeling of microbial load in poultry meat fillets according to Impedance-Splitting method and evaluation it's correlation with total volatile nitrogen (TVN) Fazlara, A. 1 ïª, Pourmahdi Brojeni, M.2, Jaferi, F.3

Pages 35-46

Aflatoxins and ochratoxin a contamination in Iranian red pepper after harvesting Salari, R.1ïª, Habibi Najafi, M. B.2, Boroushaki, M. T.3, Mortazavi, S. A. 2, Fathi Najafi, M. 4

Pages 47-57

Production of fish protein isolate and surimi from carpio and investigation of their colorimetric parameters Azadian, M. 1 ïª, Moosavi-Nasab, M. 2

Pages 59-67

Evaluating adsorption isotherm and isosteric heat of freeze-dried pomegranate seed powder and Fitting the data with mathematical models Rezaee, K. 1, Niakousari, M. 2 ïª, Zare, D. 3

Pages 69-79

Effects of inulin on the physicochemical, rheological, sensory properties and survival of probiotics in frozen yogurt Rezaei, R.1, Khomeiri, M. 2 ïª, Aalami, M.2, Kashaninejad, M.2

Pages 81-90

Effect of microwave heating method on Longissimus.dorsi (L. d) muscle of camel (Camelus dromedaries) Nik maram, P. 1, Yarmand, M. S. 2 ïª, Emam jomeh, Z. 2

Pages 91-106

Histological study of sausages in point of unpermitted edible tissues assessment and its relationship to collage and hydroxyprolin of product Fekri, M. 1, Hosseini, H. 2 ïª, Eskandari, S. 3, Jahed, Gh. R. 4, Adib-Moradi, M. 5

Pages 107-116

Feasibility of production and investigation of physicochemical properties of dried honey using freeze drying and microwave drying methods Elmi, A. 1 ïª, Esmaiili, M. 2

Pages 117-125

Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums Naghipour1, F. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Sheikholeslami, Z. 2, Ghiafeh Davoodi, M. 2, Sahraiyan, B. 1

Pages 127-139

Production of Fig Juice Concentrate from Dried Fig Fruits (Sabz cultivar) and Evaluation of Color Changes Foruzandeh, F. 1 ïª, Maftoon Azad, N. 2, Farahnaki, A. 3, Hosseini, S. A. 4

Pages 141-148

Effect of Lactobacillus plantarum and processing temperature on functional properties of fermented common carp (Cyprinus carpio) sausage

Pages 149-158

Investigation of the potential of Lactobacillus sp. isolated from traditional dairy products in aflatoxin B1 elimination Tajabadi Ebrahimi, M. 1 ïª, Bahrami, H. 2, Hashemi, M. 3, Mazaheri, M. 4, Jaafari, P. 5

Pages 157-169

Journal of food science and technology(Iran)

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