نمایش نتایج جستجو برای
نویسنده: محبت محبی
زبان مقاله: انگلیسی
موارد یافت شده: 86
1 - New studies on basil (Ocimum bacilicum L.) seed gum: Part I - Fractionation, physicochemical and surface activity characterization (چکیده)2 - Modeling for drying kinetics of papaya fruit using fuzzy logic table look-up scheme (چکیده)
3 - Improving the physical and moisture barrier properties of Lepidium perfoliatum seed gum biodegradable film with stearic and palmitic acids (چکیده)
4 - A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS (چکیده)
5 - Modelling of Some Physical Characteristics of Pomegranate (Punica granatum L.) Fruit during Ripening Using Artificial Neural Network (چکیده)
6 - Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study (چکیده)
7 - Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes (چکیده)
8 - Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing (چکیده)
9 - Investigation of encapsulated diacetyl colloidosome release profile as a function of sintering process and release media properties (چکیده)
10 - Application of fuzzy linear regression method for sensory evaluation of fried donut (چکیده)
11 - effect of pretreatment on quality of dried quince (چکیده)
12 - Foam-Mat Drying of Cantaloupe (Cucumis melo): Optimization of Foaming Parameters and Investigating Drying Characteristics (چکیده)
13 - Isolation, Identification and Growth’s Comparison f Mold Types In A Cake Factory Environment And Final Products (چکیده)
14 - Antifungal effect of the aqueous and ethanolic Avicennia marina extracts on Penicillium expansum (apple pathogen)” in vitro” (چکیده)
15 - Antifungal effect of the aqueous and ethanolic Avicennia marina extracts on Alternaria citri (citrus pathogen)” in vitro” (چکیده)
16 - Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer (چکیده)
17 - Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep-Fried Model System (چکیده)
18 - Optimization of Process Parameters for Foaming of potato puree with Response surface methodology (چکیده)
19 - Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus) (چکیده)
20 - Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions (چکیده)
21 - 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)
22 - Cellular Automata Modeling of Hesperetin Release Phenomenon from Lipid Nanocarriers (چکیده)
23 - Foam-mat drying of shrimp: characterization and drying kinetics of foam (چکیده)
24 - Lepidium perfoliatum seed gum: A new source of carbohydrate tomake a biodegradable film (چکیده)
25 - Antimicrobial activity of Avicennia marina extract against Escherichia coli (چکیده)
26 - Antimicrobial activity of Avicennia marina extract against Staphylococcus aureus (چکیده)
27 - Examination of the Effect of Spirulina platensis Microalgae on Drying Kinetics and the Color Change of Kiwifruit Pastille (چکیده)
28 - Mathematical modeling of drying kinetics of the kiwifruit pastille (چکیده)
29 - Antifungal effect of edible film (CMC) containing aqueous and ethanolic mangrove plant extract on Citrus pathogens in vitro (چکیده)
30 - Multi-Objective Optimization of Osmotic– Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology (چکیده)
31 - Application of fuzzy logic to classify raw milk based on qualitative properties (چکیده)
32 - Quality changes of donuts as influenced by leavening agent and hydrocolloid coatings (چکیده)
33 - Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom (چکیده)
34 - Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage (چکیده)
35 - Effect of temperature on microbial changes during kimchi fermentation (چکیده)
36 - Effects of replacing skim milk powder with soy flour and ball mill refining time on particle size and rheological properties of compound chocolate (چکیده)
37 - Isolation, identification and comparison of lactic acid bacteria from fermented be produced in Iran Kimchi with Korean commercial samples: introduction of a probiotic product (چکیده)
38 - Identification of lactic acid bacteria isolated from Tarkhineh, a traditional Iranian fermented food (چکیده)
39 - Antimicrobial activity of Avicennia marina extracts ethanol, methanol & glycerin against Penicillium digitatum (citrus green mold) (چکیده)
40 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
41 - Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System (چکیده)
42 - Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modeling (چکیده)
43 - Stability Investigation of Hesperetin Loaded Nanocarrier (چکیده)
44 - Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network (چکیده)
45 - Desorption Isotherms and Thermodynamic Properties of Fresh and Osmotic–Ultrasonic Dehydrated Quinces (چکیده)
46 - Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince (چکیده)
47 - Effect of frying temperature and time on image characterization of pierogi (چکیده)
48 - Kinetic Modeling of Mass Transfer During Deep Fat Frying of Shrimp Nuggets Coated With Different Batter Formulation (چکیده)
49 - Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic (چکیده)
50 - Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically (چکیده)
51 - Effect of Osmotic Dehydration and Air Drying on Physicochemical Properties of Dried Kiwifruit and Modeling of Dehydration Process Using Neural Network and Genetic Algorithm (چکیده)
52 - Nanoencapsulation of food ingredients using lipid based delivery systems (چکیده)
53 - The effect of liquid improver components on microstructure of Barbari bread (چکیده)
54 - Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air drying (چکیده)
55 - Modelling of Some Physical Characteristics of Pomegranate (Punica granatum L.) Fruit during Ripening Using Artificial Neural Network (چکیده)
56 - Application of Fractal Theory for Prediction of Shrinkage of Dried Kiwifruit Using Artificial Neural Network and Genetic Algorithm (چکیده)
57 - Genetic Algorithm–Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Fried Mushroom (چکیده)
58 - Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets (چکیده)
59 - Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates (چکیده)
60 - Modeling and Optimization of Mass Transfer during Osmosis Dehydration of Carrot Slices by Neural Networks and Genetic Algorithms (چکیده)
61 - Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step (چکیده)
62 - The Effect of Methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets (چکیده)
63 - A Prception to Osmodehydrofreezing: A novel Approach in Cantaloupe Processing (چکیده)
64 - Osmotic Dehydration of Cantaloupe: Influence of Time & Concentration (چکیده)
65 - Osmotic Treatments in Melons Processing: Physicochemical and Organoleptical Effects (چکیده)
66 - Optimization of Dried Shrimp Production by Intelligent Systems (چکیده)
67 - A Perception to Survival of Bifidobacterium ssp. in Bioyahourt during Storage (چکیده)
68 - Osmotic dehydration of cantaloupe: Influences of time and concentration (چکیده)
69 - A perception to osmodehydrofreezing: A novel approach in cantaloupe processing (چکیده)
70 - Osmotic treatments in melon (Cantaloupe and Muskmelon) processing: Physicochemical and organoleptical effects (چکیده)
71 - multi-objective optimization of air-dried banana quality pretreated with osmotic dehydration and ultrasonication using RSM (چکیده)
72 - Genetic Algorithm Optimization of Drying Conditions of Kiwifruit (چکیده)
73 - Neural network approach for modeling the mass transfer of potato slices during osmotic dehydration using genetic algorithm (چکیده)
74 - Propose suitable model for modeling of moisture ratio and estimation of effective moisture diffusivity of onion slices by hot air dryer (چکیده)
75 - Modeling of moisture ratio and shrinkage of onion slices during hot air drying (چکیده)
76 - Computer vision systems (CVS)for moisture content estimation in dehydrated shrimp (چکیده)
77 - Application of image texture analysis for evaluation of osmotically dehydrated kiwifruit qualities (چکیده)
78 - Effect of Time and Temperature on Moisture Content, Shrinkage, and Rehydration of Dried Onion (چکیده)
79 - Crumb texture analysis with image processing in Iranian bread enriched with soy flour (چکیده)
80 - Apple pastille: Correlation between features extracted from texture image analysis and sensory characteristics (چکیده)
81 - ANFIS modeling of viscosity in low-fat mayonnaise (چکیده)
82 - Modelling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithm (چکیده)
83 - Rheological and Sensory evalution of Yoghurts containing Probiotic Cultures (چکیده)
84 - Evaluation of sourdough Effect on Iranian Barbari Bread Staling (چکیده)
85 - A perception to survival of Bifidobacterium Spp. In Bioyoghurt, Simulated Gastric Juice and Bile Soluation (چکیده)
86 - Microorgnism DNA Pattern Search in a Multi-agent Genomic Engine Framework (چکیده)
