نمایش نتایج جستجو برای
نام مجله: Journal of Food Measurement and Characterization
موارد یافت شده: 54
1 - Optimization of melatonin treatment using response surface methodology to enhance postharvest quality of lemon fruit during cold storage (چکیده)2 - Embedding probiotic bacteria into the edible films: antibacterial activity and survival in simulated gastrointestinal condition (چکیده)
3 - Improving quality of trout fillet using gelatin coating-contain peppermint essential oil loaded solid lipid nanoparticles (PEO-SLN) (چکیده)
4 - Enhancing shelf-life and quality of Mexican lime (Citrus aurantifolia cv.) fruit: utilizing edible coating from wild sage seeds enriched with pomegranate seed oils (چکیده)
5 - Effect of storage conditions on physicochemical, barrier, mechanical and structural characteristics of Eremurus luteus root gum edible film (چکیده)
6 - Preparation and evaluation of Mentha spicata L. essential oil nanoemulsion: physicochemical properties, antibacterial activity against foodborne pathogens and antioxidant properties (چکیده)
7 - Modified QuEChERS purification method for analysis of acrylamide in roasted Phoenix dactylifera L. seeds via HPLC–PDA (چکیده)
8 - Predicting the rehydration process of mushroom powder by multiple linear regression (MLR) and artificial neural network (ANN) in different rehydration medium (چکیده)
9 - Evaluation of green tea extract incorporated antimicrobial/antioxidant/biodegradable films based on polycaprolactone/polylactic acid and its application in cocktail sausage preservation (چکیده)
10 - Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt (چکیده)
11 - Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging design (چکیده)
12 - Sucrose stearate based niosomes as an alternative to ordinary vehicles for efficient curcumin delivery (چکیده)
13 - The effect of plant essential oils on physicochemical properties of chicken nuggets (چکیده)
14 - Effect of extraction solvents on total phenolic compound, lipid peroxidation, antioxidant and cytotoxic activity of leaves of Rubus armeniacus (Himalayan blackberry) (چکیده)
15 - Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbiological and sensory properties of lamb during refrigerated storage (چکیده)
16 - Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties (چکیده)
17 - Evaluation of antioxidant, antibacterial and cytotoxicity activities of exopolysaccharide from Enterococcus strains isolated from traditional Iranian Kishk (چکیده)
18 - Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening (چکیده)
19 - Improvement the barrier and mechanical properties of whey protein isolate film using fructan obtained from Serish (Eremurus spectabilis) root as a novel polysaccharide (چکیده)
20 - Effect of active edible coating on quality properties of green-raisin and ranking the samples using fuzzy approach (چکیده)
21 - Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels (چکیده)
22 - An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: effect of inulin and maltodextrin (چکیده)
23 - Determination of diterpene esters in green and roasted coffees using direct ultrasound assisted extraction and HPLC–DAD combined with spectral deconvolution (چکیده)
24 - Frying stability time of olive oils estimated from the oxidative stability index (چکیده)
25 - A comparative study of reflectance and transmittance modes of Vis/NIR spectroscopy used in determining internal quality attributes in pomegranate fruits (چکیده)
26 - Optimization of gamma-aminobutyric acid production in a model system containing soy protein and inulin by Lactobacillus brevis fermentation (چکیده)
27 - Phenolic profile and antioxidant activity of Pistacia vera var. Sarakhs hull and kernel extracts: the influence of different solvents (چکیده)
28 - Using electronic nose to recognize fish spoilage with an optimum classifier (چکیده)
29 - The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach (چکیده)
30 - Effects of different hydrocolloids on foaming properties of shrimp puree: a cluster analysis (چکیده)
31 - Performance of lentil and chickpea flour in deep-fried crust model (DFCM): oil barrier and crispy properties (چکیده)
32 - Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers (چکیده)
33 - Phenolic profle and antioxidant activity of Pistacia vera var. Sarakhs hull and kernel extracts: the influence of different solvents (چکیده)
34 - Bioactive properties of Kilka (Clupeonella cultriventris caspi) fish protein hydrolysates (چکیده)
35 - Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage (چکیده)
36 - Hyperspectral imaging as an effective tool for prediction the moisture content and textural characteristics of roasted pistachio kernels (چکیده)
37 - Physicochemical and sensory properties of extruded sorghum–wheat composite bread (چکیده)
38 - Predicting the moisture content and textural characteristics of roasted pistachio kernels using Vis/NIR reflectance spectroscopy and PLSR analysis (چکیده)
39 - Examination of the effect of Spirulina platensis microalgae on drying kinetics and the color change of kiwifruit pastille (چکیده)
40 - Preparation, characterization and evaluation of physicochemical properties of phycocyanin-loaded solid lipid nanoparticles and nanostructured lipid carriers (چکیده)
41 - A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa (چکیده)
42 - Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC) (چکیده)
43 - Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image (چکیده)
44 - Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil (چکیده)
45 - Real-time monitoring of color variations of apple slices and effects of pre-treatment and drying air temperature (چکیده)
46 - Characterization of hot-air drying and infrared drying of spearmint (Mentha spicata L.) leaves (چکیده)
47 - Study on quality characteristics of camel burger and evaluating its stability during frozen storage (چکیده)
48 - Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperature (چکیده)
49 - Optimization of osmo-vacuum drying of pear (Pyrus communis L) using response surface methodology (چکیده)
50 - Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing (چکیده)
51 - Development of vapor generation combined with potentiometric detection for determination of sulfite in beverages (چکیده)
52 - Applications of hyperspectral imaging in grains and nuts quality and safety assessment; a review (چکیده)
53 - Hyperspectral imaging for the investigation of quality deterioration in sliced mushrooms (Agaricus bisporus) during storage. (چکیده)
54 - Prediction of white button mushroom (Agaricus bisporus) moisture content using hyperspectral imaging (چکیده)
