Journal of food science and technology(Iran)

Volume & Issue: Volume 13, Issue 59, January 0

Number of Articles: 16

Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality and staling of the bread from frozen dough

Pages 1-11

Maryam Hashemi; Farzaneh Morad Khani; Maniya Salehi Far

Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality of dough and frozen dough structure

Pages 11-23

Maryam Hashemi; Farzaneh Morad Khani; Mania Salehi Far

Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis

Pages 25-36

Farideh Tabatabai Yazdi; Ali Reza vaseei; Behrooz AliZadeh Behbahani; Seyed Ali Mortazavi

Evaluation of Chemical and Microbiological Properties of Concentrated âTuluqâ and âTorbaâ Yoghurts during Storage

Pages 37-47

Kazem Alirezaloo; Javad Hesari; Sodeif Azad Mard Damirchi; Safar Faraj Nia; Bahram Fathi Achachlooi

Physicochemical and Rheological Properties of Wild Medlar Concentrate

Pages 49-57

Fakhredin Salehi; Mahdi Kashani Nejad

Production of oil rich in omega series fatty acids by oleaginous yeasts and effect of different parameters on production process

Pages 59-74

Azadeh Abdoli; Marjan Enshaiiyeh; Mahbbobeh Madani

Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato

Pages 85-96

Hoda Yosefian; Ayat Mohammad Razdari; Marziyeh Seihoon; Hassan Kiyani

Ú©ÙÛØ¯ ÙØ§ÚÚ¯Ø§Ù: Ø±ÙØªØ§Ø± ÙØ§Ø¨Ø³ØªÙ Ø¨Ù Ø²ÙØ§ÙØ Ø³Ø³ ÙØ§ÛÙÙØ²Ø ØµÙØº ÙØ¯ÙÙÙ Ø´ÙØ±Û Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate

Pages 97-107

Hoda Seifodin; Arash Kochaki; Seysd Mohammad Ali Razavi; Elnaz Milani

The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging

Pages 109-122

Atusa Sahaf Zadeh; Fereshteh Mansoori; Seyed Hamid Khodadad Hosseini; Asad Kord Naij

Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta

Pages 123-132

Fereshteh Shokri; Mania Salehi Far; Mohammad Hossein Azizi

Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life

Pages 133-141

Ali Akbar Ghaderi; Solmaz Sarem Nejad; Mohammad Hossein Azizi

Application of acoustic method for estimation of kiwifruit firmness during storage

Pages 143-150

Shiddokht Javadi; Seyed Mahdi Nasiri

Drying of Button Mushroom by Infrared-Hot Air System

Pages 151-159

Fakhredin Salehi; Mahdi Kashani Nejad; Ali Reza Sadeghi Mahoonak; Aman Mohammad Ziyai Far

The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni

Pages 161-169

Seyed Ali Yasini Ardakani; Mahboobeh Kalantar Mahdavi; Ali Fazl Ara

Production optimization of orange peel oil â quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder

Pages 171-180

Shima Hosseini; Ali Reza Sadeghi Mahoonak; Seyed Mahdi Jafari; Mohammad Ghorbani; Azadeh Salimi

Optimization of lipase production using surface response methodology of yeast Cryptococcusalbidus

Pages 181-192

Vajiheh Zare Baghi Abad; Farideh Tabataba i Yazdi; Seyed Ali Mortazavi; Mahdi Varidi

Journal of food science and technology(Iran)

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