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نام مجله: International Journal of Food Science and Technology


موارد یافت شده: 18

1 - Functional properties of granular cold-water swelling maize starch: effect of sucrose and glucose (چکیده)
2 - Optimisation and modelling green bean's ultrasound blanching (چکیده)
3 - The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film (چکیده)
4 - Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil (چکیده)
5 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
6 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
7 - Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis (چکیده)
8 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
9 - Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage (چکیده)
10 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
11 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
12 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
13 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
14 - Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (چکیده)
15 - Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria (چکیده)
16 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
17 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
18 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)