نمایش نتایج جستجو برای
نویسنده: Koocheki
موضوع : علوم و صنایع غذایى
اعتبار علمی: ISI
موارد یافت شده: 32
1 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)2 - Optimization of extraction, antioxidant activity and functionalproperties of quince seed mucilage by RSM (چکیده)
3 - Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets (چکیده)
4 - Physical, barrier and antioxidant properties of a novel plasticizededible film from quince seed mucilage (چکیده)
5 - Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate (چکیده)
6 - Lepidium perfoliatum seed gum: A new source of carbohydrate tomake a biodegradable film (چکیده)
7 - Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties (چکیده)
8 - Characterization of antioxidant–antibacterial quince seed mucilagefilms containing thyme essential oil (چکیده)
9 - Physical and flow properties of D-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum (چکیده)
10 - Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum (چکیده)
11 - Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum (چکیده)
12 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)
13 - Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage (چکیده)
14 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
15 - Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions (چکیده)
16 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
17 - Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology (چکیده)
18 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
19 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
20 - Evaluation of mass exchange during osmotic dehydration of plum using response surface methodology (چکیده)
21 - Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy (چکیده)
22 - Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds (چکیده)
23 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
24 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)
25 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
26 - Studied on the effect of starter culture concentration and renneting pH on the Iranian brine cheese yield (چکیده)
27 - Moisture dependent physical properties of cucurbit seeds (چکیده)
28 - Physical properties of watermelon seed as a function of moisture content and variety (چکیده)
29 - Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran (چکیده)
30 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
31 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
32 - Evaluation of sourdough Effect on Iranian Barbari Bread Staling (چکیده)
