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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