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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