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 “in vitro”

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

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

Food insecurity assess of urban household of Alborz province

Pages 167-179

Fatemeh Kian; Homayun Farhadian; Shahla Chobchian