نمایش نتایج جستجو برای
نام مجله: Journal of Food Science
موارد یافت شده: 67
1 - Application of bacteriophage MS2 in preliminary simulation of inactivation rate of pathogenic viruses in commercial beef and chicken packaging (چکیده)2 - Sugar‐free aerated chocolate: Production, investigation of bubble features using X‐ray computed tomography and image processing (چکیده)
3 - A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches (چکیده)
4 - Peppermint essential oil‐loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage (چکیده)
5 - Effect of zein and zein‐Peganum harmalaextract coatings of eggshell on the internal quality of eggs and control ofSalmonella enteritidis (چکیده)
6 - Investigation of effect of cold plasma on microbial load and physicochemical properties of ready-to-eat sliced chicken sausage (چکیده)
7 - Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate (چکیده)
8 - Sodium metabisulfite in dried plum and its cytotoxic effects on K‐562 and L‐929 normal cell lines (چکیده)
9 - Protective effect of chitosan‐loaded nanoemulsion containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils as coating on lipid and protein oxidation in chill stored turkey breast fillets (چکیده)
10 - 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)
11 - Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage (چکیده)
12 - The combined impact of calcium lactate with cysteine pretreatment and perforation‐mediated modified atmosphere packaging on quality preservation of fresh‐cut ‘Romaine’ lettuce (چکیده)
13 - Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382 (چکیده)
14 - Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull (چکیده)
15 - Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transfer (چکیده)
16 - Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study (چکیده)
17 - Structure‐Antioxidant Activity Relationships of Luteolin and Catechin (چکیده)
18 - Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology (چکیده)
19 - Application of different carbohydrates to produce squash puree based edible sheet (چکیده)
20 - Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging (چکیده)
21 - Variability of diterpene esters in coffee beverages as influenced by different preparation procedures (چکیده)
22 - Evaluation of dough rheology and quality of sugarfree biscuits: isomalt, maltodextrin, and stevia (چکیده)
23 - Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion (چکیده)
24 - Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification (چکیده)
25 - A Kinetic Approach to Evaluate the Structure‐Based Performance of Antioxidants During Lipid Oxidation (چکیده)
26 - 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)
27 - Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization (چکیده)
28 - Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin (چکیده)
29 - The effect of different emulsifiers on the eggless cake properties containing WPC (چکیده)
30 - Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate (چکیده)
31 - Effect of resistant starch and aging conditions (چکیده)
32 - Functional properties of granular cold‐water swelling maize starch: effect of sucrose and glucose (چکیده)
33 - Optimisation and modelling green bean's ultrasound blanching (چکیده)
34 - Effect of frying temperature and time on image characterizations of pellet snacks (چکیده)
35 - Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionses (چکیده)
36 - Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time (چکیده)
37 - Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulinl (چکیده)
38 - Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil (چکیده)
39 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
40 - The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film (چکیده)
41 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
42 - Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions (چکیده)
43 - Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil (چکیده)
44 - Effect of deep-fat frying on sensory and textural attributes of pellet snacks (چکیده)
45 - Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensoryproperties by mixture experimental design (چکیده)
46 - Models for predicting the mass of lime fruits by some engineering properties (چکیده)
47 - Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology (چکیده)
48 - Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation (چکیده)
49 - Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’ (چکیده)
50 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
51 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
52 - Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis (چکیده)
53 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
54 - Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage (چکیده)
55 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality (چکیده)
56 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
57 - Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary‐Butylhydroquinone (چکیده)
58 - Beneficial Effects of Polyethylene Packages Containing Micrometer‐Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (Berberis vulgaris) (چکیده)
59 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
60 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
61 - Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (چکیده)
62 - Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria (چکیده)
63 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
64 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
65 - Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality (چکیده)
66 - Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach (چکیده)
67 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
