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

Journal of food science and technology(Iran)

Volume & Issue: Volume 11, Issue 42, February 2014

Number of Articles: 13

Evaluation effect of tragacanth gum on quality properties of sponge cake Hajmohammadi, A. 1 ïª, Keramat, J. 2, Hojjatoleslami, M. 3, Molavi, H. 4

Pages 1-8

Investigation of extraction methods of rice bran in order to using in the formulation of beverages Raiesi, F. 1, Razavi, S. H. 2ïª, Hojjatoleslamy, M. 3, Mohammadian, M. 4

Pages 9-18

Evaluation of sensory properties and color parameters fruit pastille based on cantaloupe puree Khalilian, S. 1 ïª, Shahidi, F. 2, Elahi, M. 3, Mohebi, M. 4

Pages 19-30

The effect of visual and informational packaging factors on repurchasing intention of edible items Motameni, A. 1, Moradi, H. 2, 3, Hemmati, A. 4 ïª, Hashemzade, A. 2, Moradi, V. 5

Pages 31-42

Modeling and optimization of textural properties of low calorie mayonnaise containing xanthan, guar and pre gel corn starch as fat replacer Rahmati, N. F. *, Mazaheri Tehrani, M. 2, Koocheki, A. 2

Pages 43-54

Robust optimization of Whey Less yoghurt process based on design of experiments and multi-criteria decision making Baradaran kazemzadeh, R. 1 ïª, Salmasnia, A. 2, Kouhestani, B. 3

Pages 55-72

Efficacy of formol titration test for estimating the milk solid non fat in ice cream Shekarforoush, S. S. 1ïª, Abhari, K. 2

Pages 73-79

The effect of the selected emulsifiers (E471, DATEMand SYTREM) and final fermentation time on reduction of staling and improvement of physical properties of Barbari bread using composite wheat- potato flour Ghiafeh Davoodi, M. 1, Sahraiyan, B. 2, Naghipour, F. 2 ïª, Karimi, M. 1, Sheikholeslami , Z. 1

Pages 81-93

Study the effect of temperature and hydrocolloid concentration on rheological characteristics of fig juice concentrates using response surface methodology Forozandeh, N. 1, Maftoon Azad, N. 2 ïª, Farahnaki, A. 3, Hosseini, S. A. 4

Pages 95-105

Investigating the effect of ingredients supplementation on survival rate of bacteria in probiotic yogurt powder Izadi, M.1, Eskandari, M. H.2, Niakousari, M.3 ïª, Shekarforoush, Sh.4, Hanifpour, M. A.5, Izadi, Z.6

Pages 107-116

Functional properties of freeze-dried protein powder prepared from common carp (Cyprinus carpio) Bagherimofidi, M. 1 ïª, Jafarpour, A . 2, Motamedzadegan, A. 3

Pages 128-117

The effect of BalanguShirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread Sahraiyan, B. 1, Karimi, M. 2, Habibi Najafi, M. B. 3, Hadad Khodaparast, M. H. 3, Ghiafeh Davoodi, M. 2, Sheikholeslami, Z. 2, Naghipour, F.1ïª

Pages 129-139

The effect of collagen hydrolysate as a partial replacement of cocoa butter on the rheological and sensory properties of milk chocolate Tayefeh Ashrafiyeh, N. 1, Azizi, M. H. 2 ïª, Taslimi, A. 3, Mohamadi Far, M. A. 4, Shorideh, M. 5, Mohammadi, M. 6

Pages 141-153

Journal of food science and technology(Iran)

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