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نام مجله: Journal of Food Science and Technology


موارد یافت شده: 50

1 - 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)
2 - Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage (چکیده)
3 - Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382 (چکیده)
4 - Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull (چکیده)
5 - Replacement of nitrite with lupulon–xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study (چکیده)
6 - Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology (چکیده)
7 - Application of different carbohydrates to produce squash puree based edible sheet (چکیده)
8 - Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging (چکیده)
9 - Variability of diterpene esters in coffee beverages as influenced by different preparation procedures (چکیده)
10 - Evaluation of dough rheology and quality of sugarfree biscuits: isomalt, maltodextrin, and stevia (چکیده)
11 - Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion (چکیده)
12 - Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification (چکیده)
13 - 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)
14 - Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization (چکیده)
15 - Synbiotic potential of Doogh supplemented with free and encapsulated Lactobacillus plantarum LS5 and Helianthus tuberosus inulin (چکیده)
16 - The effect of different emulsifiers on the eggless cake properties containing WPC (چکیده)
17 - Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate (چکیده)
18 - Effect of resistant starch and aging conditions (چکیده)
19 - Functional properties of granular cold-water swelling maize starch: effect of sucrose and glucose (چکیده)
20 - Optimisation and modelling green bean's ultrasound blanching (چکیده)
21 - Effect of frying temperature and time on image characterizations of pellet snacks (چکیده)
22 - Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionses (چکیده)
23 - Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time (چکیده)
24 - Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulinl (چکیده)
25 - Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil (چکیده)
26 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
27 - The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film (چکیده)
28 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
29 - Characterization of fructan extracted from Eremurus spectabilis tubers: a comparative study on different technical conditions (چکیده)
30 - Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil (چکیده)
31 - Effect of deep-fat frying on sensory and textural attributes of pellet snacks (چکیده)
32 - Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensoryproperties by mixture experimental design (چکیده)
33 - Models for predicting the mass of lime fruits by some engineering properties (چکیده)
34 - Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology (چکیده)
35 - Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation (چکیده)
36 - Effects of salicylic acid and putrescine on storability, quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’ (چکیده)
37 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
38 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
39 - Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis (چکیده)
40 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
41 - Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage (چکیده)
42 - Optimising the ice cream formulation using basil seed gum (Ocimum basilicumL.) as a novel stabiliser to deliver improved processing quality (چکیده)
43 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
44 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
45 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
46 - Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (چکیده)
47 - Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria (چکیده)
48 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
49 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
50 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)