Journal of food science and technology(Iran)

Investigation of the effect of microwave on some physicochemical properties of sour orange juice

Pages 29-17

Mohammad Mahdi Seyed Abadi, Sara Aghajan Soorki, Mahdi Kashani Nezhad, Aman Mohammad Ziyai Far

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Effect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides

Pages 45-31

Bahare Shaban Pour, Moazameh Kord Jazi, Khatereh Nazari, Mina Esmaeeli Khariki

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• PDF 383.45 K

Effect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese

Pages 56-47

Rahele Nezhad Razmjoui Akhgar, Javad Hesari, Sodeif Azad Mard Damirchi

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Optimization of osmosis-hot air drying of pear using Response Surface Methodology

Pages 65-57

Mojtaba Amiri Pour, Mohammad Bagher Habibi Najafi, Mohebat Mohebi, Bagher Emadi

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Optimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology

Pages 103-89

Tahmine Nikbakht Kashkooli, Saeed Tahmoozi Dide Ban, Hossein Joyandeh, Vahid Samavati

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Assessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures

Pages 105-114

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Evaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds

Pages 133-123

Matin Soleimani Far, Raziyeh Niyazmand, Mostafa Shahdi Noghabi

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The effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed

Pages 145-135

Atefeh Shirvani, Mohammad Shahedi, Seyed Amir Hossein Goli

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Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period

Pages 154-147

Safiyeh Khaliliyan, Aman Mohammad Ziaiifar, Ali Asghari, Mahdi kashani Nezhad, Mohebbat Mohebi

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Optimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes

Pages 165-155

Maryam Mirbagheri, Iraj Nahvi, Davood Biria

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Determine the rheological properties dessert made with pistachios and dates

Pages 180-167

Mohammad Hossein Azizi, Sepideh Khorasani

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Evaluation of emulsifying properties of charkhak (Launaea acanthodes) gum

Pages 181-189

Jafar Mohammad Zade Milani, Shiva Kheiri, Gisoo Maleki

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The effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream

Pages 200-191

Samaneh Faraji Kafshgari, Mehran Alami, Morteza Khomeiri, Ali Motamedzadegan

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