Journal of food science and technology(Iran)

Volume & Issue: Volume 16, Issue 87, May 2019

Number of Articles: 29

Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour.

Pages 1-15

faeze karami; Mehran Alami; Hoda Shahiri Tabarestani; alireza sadeghimahonak

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Pages 17-30

Seyed Ali Jafarpour; Fatemeh Mirzaei

Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties

Pages 31-40

Atefeh Esfahani Mehr; Seyed Ebrahim Hosseini; Seyed Mahdi Seyadain Ardebili

Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound

Pages 41-51

Habibollah Abbasi; HODA FAHIM; Mohaddese Mahboubi; Nemat Tahmasbi

Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour

Pages 53-64

zahra Rokhbakhsh; mehdi kadivar; mehrdad nia kosari

Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L.

Pages 65-78

mahdiyeh hasani; Mahdi Kashaninejad; Morteza Khomeiri; Alireza Sadeghi

Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom

Pages 79-86

esmaeil Razavi; Minoo Rastegae; pouneh ebrahimi; shahryar Rezaee

The effects of different encapsulated omega-3 oil enrichment methods on âfish burger quality and its shelf life

Pages 87-102

issa bahramizadeh; Kaveh Rahmanifarah

The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal

Pages 103-112

Atefeh Dalvand

Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi)

Pages 113-126

Ahmad Shakerardekani; Maryam Hashemi; Abdolmajid Mirzaalian Dastjerdi

Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design

Pages 127-140

Somayeh Abbasi Asl; Saber Amiri; Mahmoud Rezazadeh Bari

Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date

Pages 141-152

Sajedeh Sadeghipour; Hamidreza Akhavan; Ahmad Shaker ardekani; Hosseini-Sadat Hosseini

The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis

Pages 153-165

Elahe Abedi; Mahsa Majzoobi

The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production.

Pages 167-183

Mostafa Karami; Rezvan Esmaili; Samaneh Pashaii

Evaluation of Pleurotus ostreatus fatty acid and amino acid profile in response to zinc and iron

Pages 185-196

kamran safavi; Gholamreza Kavoosi; Ali Niazi; sayyed morteza safavi

Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate

Pages 197-207

Mehdi Nikoo; Hassan Ahmadi Gavlighi; Mehran Yasemi

Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics

Pages 209-223

Maral Soltanzadeh; Seyed Hadi Peighambardoust; Javad Hesari

Evaluation of rheological and structural characteristics of whey protein concentrate- gum tragacanth complex coacervation

Pages 225-237

soudabeh mohammadi; seid mahdi jafari; fatemeh azari kia; habib mirzaei

Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province

Pages 239-253

Mahya Molla; Enayat Abbasi; Shahla Choobchian; Seyed Davood hajimirrahimi

The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream

Pages 255-267

Seyed Ali Mohammadi; Mohsen Ghods rohani; Masoud Najaf Najafi; Morteza Kashaninejad

The effect of Eryngium caucasicum extract with xanthan and guar edible coating on chicken fillet shelf life during cold storage (4 Â± 1 oC)

Pages 269-277

maryam golmohammadi; dariush khademi shurmasti

The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit

Pages 279-290

azam amiri; Seyed Mohammad Hassan Mortazavi; Mohammad Mahmoodi sourestani; Ali Reza Kiasat; Zahra Ramezani

Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential

Pages 291-304

farideh tabatabaei yazdi; fereshteh falah; behrooz alizadeh behbahani; Alireza Vasiee; Ali Mortazavi

The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese

Pages 305-315

Abbas Jalilzadeh; Javad Hesari; Seyed Hadi Peighambardoust; Hosein Jodeiri; Issa Javidipoor

Investigating the Baking Characteristics in Folic Acid Enriched Rice

Pages 317-325

nazanin amopour; mandana tayefe; fateme habibi

Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm

Pages 327-341

Mostafa Kashaninejad; Masoud Najaf Najafi; Mohsen Ghods rohani; Morteza Kashaninejad

Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology

Pages 343-354

Edris Arjeh; Mir Khalil Pirouzifard; sajad pirsa

Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol

Pages 369-384

Seyedeh Zahra Hoseyni; Seid Mahdi Jafari; Hoda Shahiri Tabarestani; Mohammad Ghorbani; Elham Assadpour

Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics

Pages 385-394

Shiva Rahmani

Journal of food science and technology(Iran)

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