Journal of food science and technology(Iran)

Volume & Issue: Volume 13, Issue 53, May 2015

Number of Articles: 16

Diversity of Lactic Acid Bacteria communities in âAsh kardeh" with using 16s rRNA gene sequence analysis and antimicrobial activity evaluation of like-bacteriocin compounds

Pages 1-14

Farideh Tabataba i Yazdi; Ali Reza Vasi i; Behrooz Ali Zadeh Behbahani; Seyed Ali Mortazavi; Foruzan Tabataba i Yazdi

Utilization of melon seed flour as fat replacer in production of low fat oil cake and evaluation quantitative and qualitative of final product

Pages 15-23

Gholam Hossein Haghayegh; Nafiseh Zave Zad

Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk

Pages 25-32

Soheila Reza i Tabar; Abbas Esmaili Sari; Nader Bahrami Far

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

Pages 33-45

Farideh Tabataba i Yazdi; Ali Alghuneh; Behrooz Ali Zadeh; Ali Reza Vasi i

Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions

Pages 47-56

Mariyeh Mardani; Asgar Farahnaki; Gholam Reza Mesbahi; Mohammad Taghi Galamkani; Mahsa Majzoobi

Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage

Pages 57-69

Neda Nayeri; Mohammad reza Edalatiyan; Mohammad Bagher Habibi Najafi; Masumeh Bahreini

Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake.

Pages 71-78

Babak Ghiyasi; Parasto Daman Afshan; Sara Nadimi Boshehri; Hossein Ba khoda

Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp

Pages 79-91

Fatemeh Faraj Zade; Ali Motamed zadegan; Seyed Ahmad Shahidi; Shabnam Hamze

Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction

Pages 93-102

Sare Bostani; Mahmood Amin Lari; Marziyeh Mosavi Nasab

Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime

Pages 103-112

Amir Jajromi; Masood Taghi Zadeh; Ameneh Sazgar Nia; Khalil Behzad

Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil

Pages 113-125

Tahereh Fereidooni Noori; Maryam Fahim Danesh; Mohammad Ali Sahari

Investigation on the Physicochemical Properties of Ultrasound Treated Wheat Starch

Pages 127-136

Maryam Jamal Abadi; Solmaz Sarem Nejad

Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis.

Pages 137-148

Ali Alghuneh; Mohebat Mohebi; Saeed Mir Arab; Diako khoda i

Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish

Pages 159-149

Amin Ooji Fard

Modeling on hot air and infrared thin layers drying of persimmon slices

Pages 161-171

Seyede Fatemeh Mosavi Baygi; Atefeh Farahmand; Masood Taghi Zadeh; Amin Zia Foroghi

Analyze of component consumer behavior toward food waste in Tehran

Pages 173-183

Farhad Khosravani; Gholam Reza Pezeshki Rad; Homayun Farhadian

Journal of food science and technology(Iran)

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