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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