نمایش نتایج جستجو برای
نام مجله: International Journal of Food Science and Technology
موارد یافت شده: 22
1 - Application of bacteriophage MS2 in preliminary simulation of inactivation rate of pathogenic viruses in commercial beef and chicken packaging (چکیده)2 - A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches (چکیده)
3 - Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate (چکیده)
4 - Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382 (چکیده)
5 - Functional properties of granular cold‐water swelling maize starch: effect of sucrose and glucose (چکیده)
6 - Optimisation and modelling green bean's ultrasound blanching (چکیده)
7 - The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film (چکیده)
8 - Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil (چکیده)
9 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
10 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
11 - Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis (چکیده)
12 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
13 - Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage (چکیده)
14 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
15 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
16 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
17 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
18 - Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (چکیده)
19 - Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria (چکیده)
20 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
21 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
22 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
