Journal of food science and technology(Iran)

Volume & Issue: Volume 13, Issue 54, August 2015

Number of Articles: 16

Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods

Pages 1-14

Farideh Tabataba i Yazdi, Ali Reza Vasi i, Behrooz Alizade Behbahani

The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage

Pages 15-24

Roya Kazemi Zadeh, Vajihe Fadai Noghani

Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat

Pages 25-34

Vahideh Sheikh Zadeh, Esmaiil Ataye Salehi, Mohammad Hossein Hadad Khoda parast

Isolation and indentification of Trichosporon asahii from Kimchi and medium optimization in submerge fermentation

Pages 35-50

Farideh Tabataba i Yazdi, Samira Moradi, Behrooz Ali zadeh Behbahani, Ali Reza Vasi i, Seyed Ali Mortazavi

Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour

Pages 51-62

Gisoo Maleki, Mostafa Mazaheri Tehrani, Fatemeh Shokrolahi

In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation

Pages 63-72

Peiman Ghajar Beigi, Abolfazl Kamkar, Ashraf Haj Hosseini, Ali Misaghi

Mathematical modelling, kinetics and energy consumption for Drying Aloe Vera gel in hot Air dryer with exhaust Air recycle

Pages 73-83

Mohammad Esmaili Adabi, Seyed Reza Mosavi Seyedi, Davood Kalantari, Babak Ghavami Adl

Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer

Pages 85-93

Mohammad Esmail Adabi, Seyed Reza Mosavi Seyedi, Davood Kalantari, Ahmad Taghi Zadeh

Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream

Pages 95-104

Marziyeh Mirza i, Ali Mohammadi Sani

Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract

Pages 105-119

Mahsa Makvandi, Vajihe Fadai Noghani, Kiyanoosh Khosravi Darani

Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods

Pages 121-133

Narjes Gorji, Mohammad Taghi Galamkani, Gholam Reza Mesbahi, Mehrdad Niakosari, Mohammad Hadi Eskandari, Sara Mazidi

Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum

Pages 135-143

Sajjad Naderi Parizi, Babak Beheshti, Omid Reza Roosta Pour

The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption

Pages 145-153

Maryam Ajam, Raziyeh Niyazmand, Ashraf Gohari Ardebili

Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali

Pages 155-163

Ali Asghar Khani Pour, Mina Ahmadi, Mina Seif zadeh, Ghorban Zare Gashti, Kamran Zolfi Nejad

Investigation of Physicochemical properties of semolina made from some hard wheats and the cooking quality of their dough products

Pages 165-176

Rezavan Mofidi, Mohammad Saeed Yarmand, Mohammad Amin Mohammadi Far, Reza Afshin Pajuh, Vahid Jamali Marbini

Evaluation of physicochemical, lipolysis, proteolysis and sensory properties of concentrated âTuluqâ and Torba yoghurts during storage period

Pages 177-189

Kazem Alireza loo, Javad Hesari, Sodeif Azad Mard Damirchi, Safar Faraj Niya, Bahram Fathi Achachlo i

Journal of food science and technology(Iran)

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