Journal of food science and technology(Iran)

Volume & Issue: Volume 13, Issue 55, September 2015

Number of Articles: 17

Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum

Pages 1-11

Roya Koneshi; Mahmud Amin Lari; Mehrdad Nia Kosari; Asgar Farahnaki; Gholam Reza Mesbahi

Effects of salt percentage (0.5 or 1%), combination (NaCl or NaCl/KCl) and stage of adding salt on biochemical, microbiological and sensory characteristics of probiotic Doogh

Pages 13-22

Seyese Masumeh Arab; Seyed Amir Mohammad Mortazavian; Ebrahim Azad Niya; Rozita Komeili; Tara Alimiri; Maryam Najafi; Abolfazl Adeli Mirzai

Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ

Pages 23-31

Farideh Tabataba i Yazdi; Behrooz Ali Zadeh Behbahani; Ali Reza Vasi i; Seyed Ali Mortazavi; Samira Moradi

Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM

Pages 33-51

Farideh Tabataba i Yazdi; Ali Alghuneh; Diyako Khoda i; Behrooz Alizadeh Behbahani

Efficiency of response surface methodology to optimization ethanolic extract from Cordiaâ myxa and evaluation of antimicrobial activity of extract against a number of pathogenic microorganisms

Pages 55-67

Motahare Pirnia; Mohammad Reza Edalatian; Farideh Tabataba i Yazdi; Fakhri Shahidi

CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters

Pages 69-79

Mohammad Erfan Bahrami; Keivan Ansari; Masoud Honarvar

Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry

Pages 81-89

Maryam Fahim Danesh; Mohammad Erfan Bahrami

Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh

Pages 91-101

Foad Mahmud Zadeh; Peiman Ghajar Beigi; Razagh Mahmudi; Asghar Mohammad Pour Asl

Study of antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese in comparison to reference strains against some pathogens

Pages 103-113

Seyed Mohammad Bagher Hashemi; Fakhri Shahidi; Seyed Ali Mortazavi; Elnaz Milani; Zarin Eshaghi

Effect of xanthan gum on physicochemical properties of grass pea (Lathyrus sativus) isolate stabilized oil-in-water emulsion

Pages 115-123

Fatemeh Ghorbanian; Arash Kochaki; Elnaz Milani; Seyed Mohammad Ali Razavi

Effect of pellet moisture on some physical and organoleptic properties of wheat snacks

Pages 125-135

mahsa Majzoobi; Behnoosh Imani; Asgar Farahnaki

Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage

Pages 137-148

Shima Shakeri; Gholam Reza Mesbahi; Mehrdad Nia Kosari

Evaluation of the antibacterial effects of aqueous and ethanolic extracts of Aloe Vera on pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes)

Pages 149-159

Mostafa Shamloo; Mosoud Yavarmanesh

Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production

Pages 161-166

Hamid Rashedi; Ali Izadi

Food insecurity assess of urban household of Alborz province

Pages 167-179

Fatemeh Kian; Homayun Farhadian; Shahla Chobchian

Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil

Pages 181-192

Sepideh Haghighat Kharazi; Reza Esmail Zadeh Kenari; Zeynab Raftani Amiri

Effect of some hydrocolloids and emulsifiers on the rheological and sensory characteristics of dietary cake

Pages 193-200

Peyman Arya i; Masoud Ghanbari; Mohammad Abdollah Pour

Journal of food science and technology(Iran)

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