Journal of food science and technology(Iran)

Volume & Issue: Volume 13, Issue 58, January 0

Number of Articles: 17

Formation of soluble complexes of milk proteinsâsoluble fraction of Iranian native gums and investigation of the effect of biopolymers concentration on phase behavior of systems

Pages 1-14

Fatemeh Azari Kia; Soleiman Abbasi; Zohreh Hamidi; Mohammad Hossein Azizi

Investigation the effects of proteolytic activity and exopolysaccharide production by native starter bacteria on technological and organoleptic properties of yogurts

Pages 15-29

Elahe Amani; Mohammad Hadi Eskandari; Seyed Shahram Shekar Forosh; Mohammad Amin Hanif Pour

Qualitative features of yeast used in Zanjan's bakeries

Pages 31-45

Simin Hagh Nazari; Soheila Zarin Ghalami

Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage

Pages 47-56

Elnaz Sharefi Abadi; Mohammad Hassan Shah Hosseini; Mania Salehi Far

Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough

Pages 57-67

Gholam Reza Mesbahi; Hassan Mansoori; Mahsa Majzoobi; Asgar Farahnaki

Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods

Pages 69-80

Masoud Reza i; Mahdi Forozandeh Moghadam; Ashraf Mojtaba Mobarez; Hedayat Hosseini; Mahdi Zolfaghari

Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens

Pages 81-91

Mahdi Zolfaghari; Mohammad Khezri Ahmad Abad; Masoud Reza i

Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head ( Hypophtalmichthys nobilis) fish skin gelatin

Pages 93-106

Elahe Abooi; Seyed Ali Jafar Pour; Ali Motamed Zadegan

Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions

Pages 107-116

Reza Amiri Chayjan; Behnam Allai

Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread

Pages 117-129

Hadi Bagheri; Arash Koochaki; Mohabat Mohebi

The Dynamic (Oscillatory) Rheological Properties of Imitation Pizza Cheese Containing Soy Protein Isolate as a Partial Caseinate Substitute

Pages 131-144

Farnaz Rezaiyan Attar; Javad Hesari

Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches

Pages 145-160

Ali Reza Yousefi; Seyed Mohammad Ali Razavi; Mohabat Mohebi; Abdol Reza Norozi; Mohammad Reza Akbar Zadeh Totonchi

Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film

Pages 161-171

Mohammad Ekrami; Zahra Emam Jomeh

Detection of Water Fraud in Natural Lime Juice using Fuzzy Logic Table Look-Up Scheme

Pages 173-181

Ali Reza Yousefi; Shahla Khoda Bakhsh Aghdam

Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate

Pages 183-194

Shokoofeh Bitaraf; Soleiman Abbasi; Zohreh Hamidi

Investigation effect soy flour alternative Ardeh Texture characteristics, rheological and sensorial sesame cream

Pages 195-203

Fatemeh Pour Haji; Mostafa Mazaheri Tehrani

Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta)

Pages 205-214

Maryam Mohammadi; Mohammad Faraji; Ghasem Fadavi; Maryam Salami

Journal of food science and technology(Iran)

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