Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Volume & Issue: Volume 12, Issue 47, July 2015 
Number of Articles: 21

Effect of steaming on textural properties of date paste (C.V. kabkab)

Pages 1-8

fatemeh Modaresi,, ahmad Mostaan, mir khalil Piruzi Fard, mohammad Ali Zade Khaled Abad

Evaluation of phytic acid and zinc content in breads produced in Ahwaz

Pages 9-19

mohammad hojati, ali reza jahangiri, mohammad ali najafi

Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality .

Pages 87-96

Bahareh Sahraiyan, Ladan Dehghan Tanha, Zahra Sheikhol Eslami, Fariba Naghi pour

Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer

Pages 109-122

Omid Reza Roosata pour, Neda Maftoon Azad, Ahmad Khalu Ahmadi

Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling score

Pages 133-140

Narges Rahimi, Mahdi Karimi, Hashem Pour Azarang, Seyed Ali Mortazavi

Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz)

Pages 171-180

Noshin Faraji, Neda Mafton Azad, Asgar Farahnaki, Fojan Badiee, Seyed Ebrahim Hosseini

Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology

Pages 181-196

Amir Pour Farzad, Mohammad Hossein Hadad Khodaparast, Mahdi Karimi, Seyed Ali Mortazavi

The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology

Pages 197-206

Seyed Mohammad Meshkani, Zahra Pour fallah, Hamid Tavakoli Pour, Seyed Hamed Reza Beheshti

Evaluation effects of gelatins types on functional properties of fat free set style yogurt

Pages 221-230

Ali Motamedzadegan, Seyed Ahmad Shahidi, Seyed Hashem Hosseini parvar, Saideh Ebdali