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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