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نام مجله: Journal of Food Processing and Preservation


موارد یافت شده: 40

1 - A survey on biofilm formation of Lactobacillus rhamnosus (PTCC 1637) and Lactobacillus plantarum (PTCC 1745) as a survival strategy of probiotics against antibiotic in vitro and yogurt (چکیده)
2 - Optimization of nanocomposite films based on quinoa protein isolate incorporated with cellulose nanocrystal and starch (چکیده)
3 - Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological, and sensory properties (چکیده)
4 - Effect of sodium alginate coating containing clove ( Syzygium Aromaticum ) and lemon verbena ( Aloysia Citriodora ) essential oils and different packaging treatments on shelf life extension of refrigerated chicken breast (چکیده)
5 - Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers (چکیده)
6 - Evaluation of the ginger and yogurt serum different levels on the lactic flora biodiversity in fermented carrot (چکیده)
7 - Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers (چکیده)
8 - Investigation of developed clay‐nanocomposite packaging film on quality of peach fruit ( Prunus persica Cv. Alberta) during cold storage (چکیده)
9 - Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics (چکیده)
10 - Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage (چکیده)
11 - Co‐encapsulation of lupulon and xanthohumol in lecithin‐based nanoliposomes developed by sonication method (چکیده)
12 - Effects of packaging and storage conditions on Iranian wild pistachio kernels and assessment of oxidative stability of edible extracted oil (چکیده)
13 - Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System (چکیده)
14 - Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods (چکیده)
15 - Purification of Raw Cane Sugar by Micellar-Enhanced Ultrafiltration Process Using Linear Alkylbenzene Sulphonate (چکیده)
16 - Microstructural and textural properties of puffed snack prepared from partially deffated almond powder and corn flour (چکیده)
17 - Isolation and Identification of Lactic Acid Bacteria in Kurdish Cheese during Ripening using 16S rRNA Gene Sequence Analysis (چکیده)
18 - THE OPTIMIZED CONCENTRATION AND PURITY OF SPIRULINA PLATENSIS C-PHYCOCYANIN: A COMPARATIVE STUDY ON MICROWAVE-ASSISTED AND ULTRASOUND-ASSISTED EXTRACTION METHODS (چکیده)
19 - Increase the Quality of Sugar by Ultrafiltration Process (چکیده)
20 - Antioxidant and Angiotensin I Converting Enzyme (ACE) Inhibitory Properties of GL-9 Peptide (چکیده)
21 - Application of Digital Image Processing in Monitoring some Physical Properties of Tarkhineh during Drying (چکیده)
22 - Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (A garicus bisporus ) (چکیده)
23 - Preparation and Characterization of PVA/ZnO Nanocomposite (چکیده)
24 - Spray Drying and Process Optimization of Carrot–Celery Juice (چکیده)
25 - Multi-Objective Optimization of Deep-Fat Frying of Ostrich Meat Plates Using Multi-Objective Particle Swarm Optimization (MOPSO) (چکیده)
26 - Colloid-Enhanced Ultrafiltration of Canola Oil: Effect of Process Conditions and MWCO on Flux, Fouling and Rejections (چکیده)
27 - Foam-Mat Drying of Cantaloupe (C ucumis melo ): Optimization of Foaming Parameters and Investigating Drying Characteristics (چکیده)
28 - Predicting Total Acceptance of Ice Cream Using Artificial Neural Network (چکیده)
29 - Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniques (چکیده)
30 - Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera and Gum Tragacanth Coatings during Storage at Different Temperatures (چکیده)
31 - Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology (چکیده)
32 - Response Surface Optimization of Barbari Bread-Making Process Variables: Interrelationship of Texture, Image and Organoleptic Characteristics; Using Image Analysis for Quality and Shelf Life Prediction (چکیده)
33 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
34 - EXTRACTION OF LIPIDS FROM SPENT COFFEE GROUNDS USING ORGANIC SOLVENTS AND SUPERCRITICAL CARBON DIOXIDE (چکیده)
35 - COMPARISON OF TP CAN AND FLEXIBLE POUCH ON PHYSICOCHEMICAL, MICROBIAL AND SENSORY PROPERTIES OF MASHHAD BLACKCHERRY PRESERVES AT DIFFERENT STORAGE CONDITIONS (چکیده)
36 - QUALITY CHANGES OF DONUTS AS INFLUENCED BY LEAVENING AGENT AND HYDROCOLLOID COATINGS (چکیده)
37 - Desorption Isotherms and Thermodynamic Properties of Fresh and Osmotic–Ultrasonic Dehydrated Quinces (چکیده)
38 - KINETIC MODELING OF REHYDRATION IN AIR-DRIED QUINCES PRETREATED WITH OSMOTIC DEHYDRATION AND ULTRASONIC (چکیده)
39 - MICROSTRUCTURE AND PHYSICAL PROPERTIES OF QUARG CHEESE AS AFFECTED BY DIFFERENT HEAT TREATMENTS (چکیده)
40 - Image analysis and dynamic modeling of thin layer drying of osmotically dehydrated pumpkin (چکیده)