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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