نمایش نتایج جستجو برای
نویسنده: آرش کوچکی
زبان مقاله: انگلیسی
موارد یافت شده: 66
1 - Interactions between Lepidium perfoliatum seed gum e Grass pea (Lathyrus sativus) protein isolate in composite biodegradable film (چکیده)2 - Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate (چکیده)
3 - Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillin (چکیده)
4 - Alyssum homolocarpum seed gum: Dilute solution and somephysicochemical properties (چکیده)
5 - Microencapsulation of vanillin by spray drying using soy protein iisolate– maltodextrin as wall material (چکیده)
6 - Freeze - thaw stability of emulsions with soy protein isolate through interfacial engineering (چکیده)
7 - Extraction of β-glucan from hulless barley cultivar Lut Using high intensity ultrasound (چکیده)
8 - Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design (چکیده)
9 - Improving the physical and moisture barrier properties of Lepidium perfoliatum seed gum biodegradable film with stearic and palmitic acids (چکیده)
10 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
11 - Investigation of some functional properties of Quince seed mucilage extracted by ultrasound (چکیده)
12 - Vibrational spectra of Ocimum basilicum L. seed gum (چکیده)
13 - Use of quince seed mucilage edible films containing natural preservatives toenhance physico-chemical quality of rainbow trout fillets during cold storage (چکیده)
14 - Optimization of extraction, antioxidant activity and functionalproperties of quince seed mucilage by RSM (چکیده)
15 - Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets (چکیده)
16 - Optimization of optical properties of edible film based on Latirus sativus protein isolate (چکیده)
17 - Evaluation of mechanical properties of edible film based on Latirus sativus protein isolate (چکیده)
18 - Physical, barrier and antioxidant properties of a novel plasticizededible film from quince seed mucilage (چکیده)
19 - Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate (چکیده)
20 - Lepidium perfoliatum seed gum: A new source of carbohydrate tomake a biodegradable film (چکیده)
21 - Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties (چکیده)
22 - Characterization of antioxidant–antibacterial quince seed mucilagefilms containing thyme essential oil (چکیده)
23 - Physical and flow properties of D-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum (چکیده)
24 - Antimicrobial properties of plant extracts of Thymus vulgaris L., Ziziphora tenuior L. and Mentha Spicata L., against important foodborne pathogens in vitro (چکیده)
25 - Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum (چکیده)
26 - Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum (چکیده)
27 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)
28 - Triple Fortification of salt with Iodine, vitamin A and Encapsulated iron compounds: Stability and bioavailibility (چکیده)
29 - Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gel (چکیده)
30 - Prebiotic effectiveness of oligosaccharides extracted from Jerusalem artichoke tubers on selected lactobacilli and pathogenic microorganisms (چکیده)
31 - Comparison rumen degradability of Phragmites australis,Nitraria schoberi and atriplex canescens species with wheat straw and alfalfa hay (چکیده)
32 - Comparison rumen degradability of Sedilitzia rosmarinus,halocnemum strobilaceum and kochia scoparia with wheat straw and alfalfa hay (چکیده)
33 - Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage (چکیده)
34 - Extraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasound (چکیده)
35 - Predictive model for antimicrobial effect of Thymus vulgaris extract on Salmonella enteritidis PT4 in mayonnaise (چکیده)
36 - The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening (چکیده)
37 - Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions (چکیده)
38 - Survey on traditional Kurdish cheese contamination by staphylococcus aureus & salmonella during ripening times (چکیده)
39 - Effect of selected food hydrocolloids on the physical properties of mayonnaise (چکیده)
40 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
41 - Study of antibacterial effect of Thymus vulgaris extract on Salmonella enteritidis PT4 and Escherichia coli O157:H7 in mayonnaise at 25°C by RSM (چکیده)
42 - Modeling the behavioral pattern of E.coli O157:H7 in mayonnaise affected by Thymus vulgaris extract as a preservative at 4°C and 25°C (چکیده)
43 - A perception to osmodehydrofreezing: A novel approach in cantaloupe processing (چکیده)
44 - Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology (چکیده)
45 - Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk (چکیده)
46 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
47 - Organic production of German Chamomile (Matricaria chamomilla L.) intercropped with Pot Marigold (Calendula officinalis L.) (چکیده)
48 - Evaluation of mass exchange during osmotic dehydration of plum using response surface methodology (چکیده)
49 - Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy (چکیده)
50 - Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds (چکیده)
51 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
52 - Effects of somatic cell count on the physicochemical and rheological properties of yoghurt made from sheep s milk (چکیده)
53 - Rheological behavior of mucilage extracted from Lepidium perfoliatum seeds: Experimental and modeling (چکیده)
54 - Time-dependent flow properties and thixotropy of Alyssum homolocarpum seed gum solutions (چکیده)
55 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)
56 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
57 - Investigation of the effect of whey protein concentration on the properties of soft frozen yogurt (چکیده)
58 - Effect of different temperature and hydrocolloids on rheological properties of ketchup (چکیده)
59 - Effect of extraction methods on yield, purity and viscosity of mucilage extracted from Qodume Shirazi seed (Alyssum homolocarpum) (چکیده)
60 - Studied on the effect of starter culture concentration and renneting pH on the Iranian brine cheese yield (چکیده)
61 - Moisture dependent physical properties of cucurbit seeds (چکیده)
62 - Physical properties of watermelon seed as a function of moisture content and variety (چکیده)
63 - Fat and protein contents, acidity and somatic cell counts in bulk milk of Holstein cows in the Khorasan Razavi Province, Iran (چکیده)
64 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
65 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
66 - Evaluation of sourdough Effect on Iranian Barbari Bread Staling (چکیده)
