Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Volume & Issue: Volume 13, Issue 55, September 2015 
Number of Articles: 18

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