نمایش نتایج جستجو برای
کلمات کلیدی: functional food
موارد یافت شده: 14
1 - Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications (چکیده)2 - Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams (چکیده)
3 - Development of Functional Sausages: A Comparative Study of the Impact of Four Dietary Fibers on the Physico-Chemical Properties of Mortadella Sausages (چکیده)
4 - Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder (چکیده)
5 - Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk (چکیده)
6 - Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pylori (چکیده)
7 - Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt (چکیده)
8 - Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties (چکیده)
9 - Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties (چکیده)
10 - Molecular detection, phylogenetic analysis, and antibacterial performance of lactic acid bacteria isolated from traditional cheeses, North‐West Iran (چکیده)
11 - INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING (چکیده)
12 - Viscous Flow Behavior, Microstructure and Physicochemical Characteristics of a Sweet Paste Functional Dessert (Samanu) Made from Germinated Wheat (چکیده)
13 - Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach (چکیده)
14 - بررسی خواص درمانی کفیربه عنوان یک نوشیدنی عملگر (چکیده)