نمایش نتایج جستجو برای
نام مجله: Journal of Food Science
موارد یافت شده: 12
1 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)2 - Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary‐Butylhydroquinone (چکیده)
3 - Beneficial Effects of Polyethylene Packages Containing Micrometer‐Sized Silver Particles on the Quality and Shelf Life of Dried Barberry ( Berberis vulgaris ) (چکیده)
4 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
5 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
6 - Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum (چکیده)
7 - Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria (چکیده)
8 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
9 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
10 - Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality (چکیده)
11 - Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using mixture design approach (چکیده)
12 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
