نمایش نتایج جستجو برای
نویسنده: Razavi
موضوع : علوم و صنایع غذایى
اعتبار علمی: ISI
موارد یافت شده: 92
1 - A new technique to evaluate the effect of chitosan on prope rties of deep-fried Kurdish cheese nuggets by TOPSIS (چکیده)2 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
3 - Improving Textural and Sensory Characteristics of Low-Fat UF Feta Cheese Made with Fat Replacers (چکیده)
4 - Morphological, physicochemical, and viscoelastic properties of sonicated corn starch (چکیده)
5 - STEADY SHEAR FLOW BEHAVIOR AND THIXOTROPY OF WHEAT STARCH GEL: IMPACT OF CHEMICAL MODIFICATION, CONCENTRATION AND SALIVA ADDITION (چکیده)
6 - Effect of deep-fat frying on sensory and textural attributes of pellet snacks (چکیده)
7 - Application of Glazing for Bread Quality Improvement (چکیده)
8 - Functional properties of Balangu seed gum over multiple freeze–thaw cycles (چکیده)
9 - Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration (چکیده)
10 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)
11 - Predicting Total Acceptance of Ice Cream Using Artificial Neural Network (چکیده)
12 - Influence of temperature, mono- and divalent cations on dilutesolution properties of sage seed gum (چکیده)
13 - Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology (چکیده)
14 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
15 - Intrinsic viscosity of cress (Lepidium sativum) seed gum: effect of salts and sugars (چکیده)
16 - Some physicochemical properties of sage (Salvia macrosiphon) seed gum (چکیده)
17 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
18 - Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate (چکیده)
19 - Optimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergism (چکیده)
20 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
21 - Viscous flow behavior, microstructure and physicochemical characteristics of a sweet paste functional dessert (Samanu) made from germinated wheat (چکیده)
22 - Viscoelastic Characterization of Sage Seed Gum (چکیده)
23 - Physical and flow properties of D-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum (چکیده)
24 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
25 - Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum (چکیده)
26 - Dynamic rheological and textural characteristics of low-calorie pistachio butter (چکیده)
27 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
28 - Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate (چکیده)
29 - Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions (چکیده)
30 - Effects of fat replacers and sweeteners on the time-dependent rheological characteristics and emulsion stability of low-calorie pistachio butter: a response surface methodology (چکیده)
31 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
32 - Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar (چکیده)
33 - Refining of Crude Canola Oil using PSA Ultrafiltration Membrane (چکیده)
34 - Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella (چکیده)
35 - Prediction of permeate flux and ionic compounds rejection of sugar beet press water nanofiltration using artificial neural networks (چکیده)
36 - Effect of Moisture Contents and Compression Axes on Physical and Mechanical Properties of Pistachio Kernel (چکیده)
37 - Dilute solution properties of wild sage (Salvia macrosiphon) seed gum (چکیده)
38 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
39 - Dynamic modeling of flux and total hydraulic resistance in nanofiltration treatment of regeneration waste brine using artificial neural networks (چکیده)
40 - Effect of polyols on shelf-life and quality of flat bread fortified with soy flour (چکیده)
41 - Experimental Study on Optimization of the Agglomeration Process for Producing Instant Sugar by Conical Fluidized Bed Agglomerator (چکیده)
42 - Rheological and Textural Characteristics of Date Paste (چکیده)
43 - Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage (چکیده)
44 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
45 - Purifying anion exchange resin regeneration effluent using polyamide nanofiltration membrane (چکیده)
46 - Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese (چکیده)
47 - Application of Fractal Theory for Prediction of Shrinkage of Dried Kiwifruit Using Artificial Neural Network and Genetic Algorithm (چکیده)
48 - Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (چکیده)
49 - Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids (چکیده)
50 - Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology (چکیده)
51 - The Physical Properties of Fig (Ficus carica L.) as a Function of Moisture Content and Variety (چکیده)
52 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
53 - Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface (چکیده)
54 - Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese (چکیده)
55 - Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology (چکیده)
56 - Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature (چکیده)
57 - Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids (چکیده)
58 - Computer Image Analysis and Physico-Mechanical Properties of Wild Sage Seed ( Salvia macrosiphon ) (چکیده)
59 - Monitoring geometric characteristics of rice during processing by image analysis system and micrometer measurement (چکیده)
60 - IMAGE PROCESSING AND PHYSICO-MECHANICAL PROPERTIES OF BASIL SEED (OCIMUM BASILICUM) (چکیده)
61 - Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy (چکیده)
62 - The effect of Lallemantia royleana (Balangu) seed, palmate-tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream (چکیده)
63 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
64 - Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (چکیده)
65 - Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds (چکیده)
66 - Moisture-Dependent Physical Properties of Grape (Vitis vinifera L.) Seed (چکیده)
67 - Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality (چکیده)
68 - CHEMICAL COMPOSITION AND RHEOLOGICAL CHARACTERIZATION OF PISTACHIO GREEN HULL S MARMALADE (چکیده)
69 - Moisture Dependent Physical Properties of Canola Seeds (چکیده)
70 - Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach (چکیده)
71 - Modeling Time-Independent Rheological Behavior of Pistachio Butter (چکیده)
72 - Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies (چکیده)
73 - Moisture dependent physical properties of cucurbit seeds (چکیده)
74 - Physical properties of watermelon seed as a function of moisture content and variety (چکیده)
75 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
76 - Use of artificial neural network and image analysis to predict physical properties of osmotically dehydrated pumpkin (چکیده)
77 - Image analysis and dynamic modeling of thin layer drying of osmotically dehydrated pumpkin (چکیده)
78 - Effect of hulling and milling on the physical properties of rice grains (چکیده)
79 - Physical-mechanical properties and chemical compotion of Balangu seed - Lallemantia royleana (چکیده)
80 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
81 - Rheological characterization of low fat sesame paste blended with date syrup (چکیده)
82 - The specific heat of pistachio nuts as affected by moisture content, temperature, and variety (چکیده)
83 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
84 - The physical properties of pistachio nut and its kernel as a function of moisture content and variety. Part III: Frictional properties (چکیده)
85 - The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties (چکیده)
86 - The study of dynamic milk ultrafiltration performance influenced by membrane molecular weight cut off (چکیده)
87 - Some physical and Mechanical properties of Kiwifruit (چکیده)
88 - The potential of microfiltration and ultrafiltration process in purification of raw sugar beet juice (چکیده)
89 - Improving thin sugar beet juice quality through ultrafiltration (چکیده)
90 - Dynamic predication of milk ultrafiltration performance (چکیده)
91 - Dynamic modeling of milk ultrafiltration by artificial neural networks (چکیده)
92 - Application of neural networks for cross flow milk ultrafiltration simulation (چکیده)
