Journal of food science and technology(Iran)

Volume & Issue: Volume 14, Issue 63, June 2016

Number of Articles: 13

Optimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology

Pages 29-40

Masoome Merban Sang Atash, Parivash Moshtaghi, Mozhdeh Saraf

Identification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi

Pages 41-50

Reza Haji Mohammadi Farimani, Mohammad Bagher Habibi Najafi, Bibi Sedighe Fazli Bazaz, Mohammad Reza Edalatian, Ahmad Reza Bahrami

Effect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum)

Pages 51-62

Neda Chenani Saleh, Seyad Amir Hossein Goli, Javad Keramat, Lale Mahdi Poor, Maryam Haghighi

Production of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological

Pages 73-81

Mohammad yar Hosseini, Mahmood Rezazad bari, Mohammad Alizade

Effect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts

Pages 83-90

Jaffar Mohammad zade Milani, Leila Nasrolah Taj, Hami Kaboosi, Gisoo Maleki

Evaluation of active components and antioxidant activity of essential oil of Boswellia serrata

Pages 107-117

Saeedeh Arabshahi, Adeleh Mohammadi

Effect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits

Pages 119-128

Arpa Khachoomiyan, Raziyeh Niyazmand

Evaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums

Pages 141-129

Fatemeh sadat Mostafavi, Rasool Kadkhodai, Bahare Emadzade, Arash Koochaki

Production of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG

Pages 154-143

Elham Attar, Sara Movahed, Mahnaz Mazaheri Asasdi

Influence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips

Pages 155-169

Samira Mohammad ali nezhad, Jalal Dehghan nia, Seyed hossein Jalali

Application of dehydro freezing technology on extension of shelf life of red beet

Pages 171-178

Javad Asadi, Mahdi Ghiyafe Davoodi

Investigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L)

Pages 179-186

Shima Azade del, Parichehr Hanachi, Ozra Saboora

Comparison of Iranian Extra Virgin Olive Oil Thermal Stability with Imported ones

Pages 197-187

Fayegh Moloodi, Peyman ghajar Beigi, Ashraf Haj Hossein babai, Asghar Mohammad Pour Asl

Journal of food science and technology(Iran)

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