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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