نمایش نتایج جستجو برای
نام مجله: Food Science and Technology
موارد یافت شده: 104
1 - Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt (چکیده)2 - Screening of lactic acid bacteria for highly producing extra and intracellular folate and their potential use in production of bio-enriched yogurt (چکیده)
3 - Enhancing curcumin nanoparticle synthesis through wet-milling: Comparative analysis of physico-chemical and antimicrobial properties of nano-curcumin with micro-curcumin (چکیده)
4 - A new dietary low-fat custard formulation made by waxy corn starch and xylitol: Rheological, sensory and in vitro digestibility investigation (چکیده)
5 - Exploring the potential of melittin peptide: Expression, purification, anti-pathogenic properties, and promising applications as a bio-preservative for beef slices (چکیده)
6 - Exploring the anti-biofilm activity and Suppression of virulence genes expression by thanatin in Listeria monocytogenes (چکیده)
7 - Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams (چکیده)
8 - Application of bacteriophage MS2 in preliminary simulation of inactivation rate of pathogenic viruses in commercial beef and chicken packaging (چکیده)
9 - Cut-off conjugated diene values for rejection of vegetable oils (چکیده)
10 - Impact of Lallemantia royleana seed mucilage on the physicochemical, textural, rheological, and in-mouth breakdown behavior properties of cold-set whey protein isolate emulsion-filled gel (چکیده)
11 - Investigating the effect of Lactiplantibacillus plantarum TW57-4 in preventing biofilm formation and expression of virulence genes in Listeria monocytogenes ATCC 19115 (چکیده)
12 - Spent coffee grounds as a potential culture medium for γ-aminobutyric acid (GABA) production by Levilactobacillus brevis PML1 (چکیده)
13 - Effect of high-pressure homogenization treatment and Persian gum on rheological, functional properties and release kinetic of crocin from double emulsions (چکیده)
14 - A food safety gadget for acrylamide determination: Aptamer placement at surfactant-liquid crystal interface (چکیده)
15 - The monoglyceride oleogel characteristics modified by carnauba wax (چکیده)
16 - Fabrication of emulsion gels based on sonicated grass pea (Lathyrus sativus L.) protein as a delivery system for β-carotene: Kinetic modeling and release behavior (چکیده)
17 - Unusual multiphase peroxidation of sunflower oil: A kinetic study (چکیده)
18 - Optimization of fermentation culture medium containing food waste for l-glutamate production using native lactic acid bacteria and comparison with industrial strain (چکیده)
19 - Using pulsed electric field pre-treatment to optimize coriander seeds essential oil extraction and evaluate antimicrobial properties, antioxidant activity, and essential oil compositions (چکیده)
20 - Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient (چکیده)
21 - Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch (چکیده)
22 - A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches (چکیده)
23 - Poly (lactic acid) and whey protein/pullulan composite bilayer film containing phage A511 as an anti-Listerial packaging for chicken breast at refrigerated temperatures (چکیده)
24 - Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene (چکیده)
25 - The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids (چکیده)
26 - Investigation of effect of cold plasma on microbial load and physicochemical properties of ready-to-eat sliced chicken sausage (چکیده)
27 - Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate (چکیده)
28 - Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions (چکیده)
29 - Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage (چکیده)
30 - Molecular cloning, gene overexpression and characterization of glutamate decarboxylase from Enterococcus faecium DO (چکیده)
31 - Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complex (چکیده)
32 - Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties (چکیده)
33 - Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382 (چکیده)
34 - Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull (چکیده)
35 - Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese (چکیده)
36 - Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream (چکیده)
37 - Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef (چکیده)
38 - Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study (چکیده)
39 - Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology (چکیده)
40 - FEATURES OF SPIRULINA PLATENSIS CULTIVATED UNDER AUTOTROPHIC AND MIXOTROPHIC CONDITIONS (چکیده)
41 - Application of different carbohydrates to produce squash puree based edible sheet (چکیده)
42 - Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45 (چکیده)
43 - Optimization of limonene microencapsulation based on native and fibril soy protein isolate by VIKOR method (چکیده)
44 - Antioxidant activity and mechanism of action of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils (چکیده)
45 - Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging (چکیده)
46 - Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio) (چکیده)
47 - Reliable determination of the induction period and critical reverse micelle concentration of lipid hydroperoxides exploiting a model composed of pseudo-first and -second order reaction kinetics (چکیده)
48 - Variability of diterpene esters in coffee beverages as influenced by different preparation procedures (چکیده)
49 - Evaluation of dough rheology and quality of sugarfree biscuits: isomalt, maltodextrin, and stevia (چکیده)
50 - Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion (چکیده)
51 - Synthesis of Nano Curcumin using Black Pepper Oil by O/W Nanoemulsion Technique and Investigation of Their Biological Activities (چکیده)
52 - Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification (چکیده)
53 - The flow properties of honey–malt spread (چکیده)
54 - Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties (چکیده)
55 - Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process (چکیده)
56 - Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread (چکیده)
57 - A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration (چکیده)
58 - Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes (چکیده)
59 - Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization (چکیده)
60 - The flow properties of honey-malt spread (چکیده)
61 - Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin (چکیده)
62 - The effect of different emulsifiers on the eggless cake properties containing WPC (چکیده)
63 - Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate (چکیده)
64 - Effect of resistant starch and aging conditions (چکیده)
65 - Visible-nir Infrared Spectroscopy for Pomegranate Fruit Quality Assessment: Chemometrics and Common Preprocessing Methods (چکیده)
66 - Functional properties of granular cold‐water swelling maize starch: effect of sucrose and glucose (چکیده)
67 - Optimisation and modelling green bean's ultrasound blanching (چکیده)
68 - Effect of frying temperature and time on image characterizations of pellet snacks (چکیده)
69 - Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionses (چکیده)
70 - Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time (چکیده)
71 - Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulinl (چکیده)
72 - Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil (چکیده)
73 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
74 - Variability of total phenolic, flavonoid and rosmarinic acid content among Iranian basil accessions (چکیده)
75 - The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film (چکیده)
76 - A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS (چکیده)
77 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
78 - Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions (چکیده)
79 - Chemical composition and antifungal activity of essential oil from the seed of Echinophora platyloba DC. against phytopathogens fungi by two different screening methods (چکیده)
80 - Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil (چکیده)
81 - Effect of deep-fat frying on sensory and textural attributes of pellet snacks (چکیده)
82 - Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensoryproperties by mixture experimental design (چکیده)
83 - Models for predicting the mass of lime fruits by some engineering properties (چکیده)
84 - Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology (چکیده)
85 - Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage (چکیده)
86 - Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation (چکیده)
87 - Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’ (چکیده)
88 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
89 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
90 - Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis (چکیده)
91 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
92 - Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage (چکیده)
93 - Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus) (چکیده)
94 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
95 - Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology (چکیده)
96 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
97 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
98 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
99 - Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (چکیده)
100 - Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria (چکیده)
101 - Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids (چکیده)
102 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
103 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
104 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
