Journal of food science and technology(Iran)

Volume & Issue: Volume 13, Issue 52, April 2016

Number of Articles: 15

Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro

Pages 1-12

Maryam Zarali; Mohammad Hojati; Saeed Tahmoozi Dideh Ban; Hossein Jooyandeh

Effect of irradiated Gum Tragacanth on the stability of oil in water emulsion

Pages 13-24

Neda Molla Khalili Meybodi; Mohammad Amin Mohammadi Far; Khadijeh Abdol Maleki

Evaluation of Oil Content, Fatty Acids Profile and Phytosterols of Milk Thistle (Silybum marianum L.) Oil in Several Different Ecotypes in North -West of Iran

Pages 25-34

Bahram Fathi Achachlooi; Kazem Alirezaloo; Sodeif azad mard damirchi

Effect of fruit harvest time on antioxidant compounds of oil in some olive (Olea europaea L.) cultivars at Roodbar region

Pages 35-45

Sedigheh Rostami; Mahmood Ghasem Nejad; Mohammad Ramezani Malak Roodi

Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods

Pages 47-54

Azadeh Zohuri; Farideh Tabatabai Yazdi; Seyed Ali Mortazavi; Fakhri Shahidi

Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 CË

Pages 55-65

Bahareh Shaban Pour; Sona Kalteh; Afsaneh Nadimi; Fatemeh Gol Ali pour; Maryam Azari Beh; Marziyeh Key shams; Mahya Namdar

Effect of slaughter methods on quality of rainbow trout (Oncorhynchus mykiss) during storage at 4 ÂºC

Pages 67-77

Mehdi Kamali; Eshagh Zakipour Rahim Abadi; Abbas Ali Motalebi

Sea cucumber (Stichopus horrens) body wall collagen of Chabahar bay and its gelatin properties

Pages 79-89

Gilan Attaran Fariman; Ali Taheri; Noora Barzekar

Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh

Pages 91-99

Hassan Rashidi; Naimeh Kar Amooz; Ali Mohammadi Sani

Application of Plantago gum and fungal Î±-amylase enzyme on Physicochemical and organoleptic properties of doughnut

Pages 101-110

ladan Dehghan Tanha; mahdi Karimi

Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette

Pages 111-118

Nafiseh Zave zad; Gholam hossein Haghayegh; Ali Mohammadi Sani; Hossein Nik Poyan

Effect of ultrafiltration process on quality characteristics of sour orange juice

Pages 119-129

Mohammad Mahdi Seyed Abadi; Mahdi Kashani Nejad; Ali Reza Sadeghi Mahunak; Yahya Maghsood lou

Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms âin vitroâ

Pages 131-145

Farideh Tabatabai Yazdi; Behrooz Ali Zadeh Behbahani; Ali Alghoneh; Hossein Zanganeh

Investigation of consumer attitudes toward organic agriculture Study: Alborz Province

Pages 147-160

Seyed Hamze Mir Salimi; Homayun Farhadian; Shaghayegh Kheiri; Farhad Khosravani

Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks

Pages 161-172

Sasan Khayati; Reza Amiri Chayjan

Journal of food science and technology(Iran)

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