نمایش نتایج جستجو برای
نام مجله: LWT- Food Science and Technology
موارد یافت شده: 44
1 - Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt (چکیده)2 - Screening of lactic acid bacteria for highly producing extra and intracellular folate and their potential use in production of bio-enriched yogurt (چکیده)
3 - Enhancing curcumin nanoparticle synthesis through wet-milling: Comparative analysis of physico-chemical and antimicrobial properties of nano-curcumin with micro-curcumin (چکیده)
4 - A new dietary low-fat custard formulation made by waxy corn starch and xylitol: Rheological, sensory and in vitro digestibility investigation (چکیده)
5 - Exploring the potential of melittin peptide: Expression, purification, anti-pathogenic properties, and promising applications as a bio-preservative for beef slices (چکیده)
6 - Exploring the anti-biofilm activity and Suppression of virulence genes expression by thanatin in Listeria monocytogenes (چکیده)
7 - Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams (چکیده)
8 - Cut-off conjugated diene values for rejection of vegetable oils (چکیده)
9 - Impact of Lallemantia royleana seed mucilage on the physicochemical, textural, rheological, and in-mouth breakdown behavior properties of cold-set whey protein isolate emulsion-filled gel (چکیده)
10 - Investigating the effect of Lactiplantibacillus plantarum TW57-4 in preventing biofilm formation and expression of virulence genes in Listeria monocytogenes ATCC 19115 (چکیده)
11 - Spent coffee grounds as a potential culture medium for γ-aminobutyric acid (GABA) production by Levilactobacillus brevis PML1 (چکیده)
12 - Effect of high-pressure homogenization treatment and Persian gum on rheological, functional properties and release kinetic of crocin from double emulsions (چکیده)
13 - A food safety gadget for acrylamide determination: Aptamer placement at surfactant-liquid crystal interface (چکیده)
14 - The monoglyceride oleogel characteristics modified by carnauba wax (چکیده)
15 - Fabrication of emulsion gels based on sonicated grass pea (Lathyrus sativus L.) protein as a delivery system for β-carotene: Kinetic modeling and release behavior (چکیده)
16 - Unusual multiphase peroxidation of sunflower oil: A kinetic study (چکیده)
17 - Optimization of fermentation culture medium containing food waste for l-glutamate production using native lactic acid bacteria and comparison with industrial strain (چکیده)
18 - Using pulsed electric field pre-treatment to optimize coriander seeds essential oil extraction and evaluate antimicrobial properties, antioxidant activity, and essential oil compositions (چکیده)
19 - Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient (چکیده)
20 - Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch (چکیده)
21 - Poly (lactic acid) and whey protein/pullulan composite bilayer film containing phage A511 as an anti-Listerial packaging for chicken breast at refrigerated temperatures (چکیده)
22 - Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene (چکیده)
23 - The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids (چکیده)
24 - Molecular cloning, gene overexpression and characterization of glutamate decarboxylase from Enterococcus faecium DO (چکیده)
25 - Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complex (چکیده)
26 - Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties (چکیده)
27 - Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese (چکیده)
28 - Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream (چکیده)
29 - Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef (چکیده)
30 - Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45 (چکیده)
31 - Optimization of limonene microencapsulation based on native and fibril soy protein isolate by VIKOR method (چکیده)
32 - Antioxidant activity and mechanism of action of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils (چکیده)
33 - Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio) (چکیده)
34 - Reliable determination of the induction period and critical reverse micelle concentration of lipid hydroperoxides exploiting a model composed of pseudo-first and -second order reaction kinetics (چکیده)
35 - Synthesis of Nano Curcumin using Black Pepper Oil by O/W Nanoemulsion Technique and Investigation of Their Biological Activities (چکیده)
36 - Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process (چکیده)
37 - Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread (چکیده)
38 - A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration (چکیده)
39 - Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes (چکیده)
40 - Variability of total phenolic, flavonoid and rosmarinic acid content among Iranian basil accessions (چکیده)
41 - A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS (چکیده)
42 - Chemical composition and antifungal activity of essential oil from the seed of Echinophora platyloba DC. against phytopathogens fungi by two different screening methods (چکیده)
43 - Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage (چکیده)
44 - Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology (چکیده)
