@article { author = {}, title = {Effect of yeast types on aflatoxin B1 during bread making process}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {339-346}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر انواع مخمر بر میزان آفلاتوکسین B1 طی فرایند تهیه نان}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4434.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4434_d793702af41be07a9f2a25b1906ecc66.pdf} } @article { author = {}, title = {Influence of osmotic dehydration on shrinkage air-dried potato with image processing}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {347-357}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی تأثیر تیمار آبگیری اسمزی بر ویژگی‌های ظاهری سیب‌زمینی خشک شده با هوای داغ با روش پردازش تصویر}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4435.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4435_a4e9285420e4dfcad2644d8045075b1d.pdf} } @article { author = {}, title = {Identification of effective factors on antioxidant production and extraction from apple residue using two subvarietes of Rhizopus oligosporus}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {359-368}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {شناسایی عوامل تأثیرگذار بر تولید و استخراج ترکیبات آنتی‌اکسیدانی از تفاله سیب با استفاده از دو زیر واریته رایزوپوس اولیگوسپوروس}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4436.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4436_8cc3417aa4145bd8be4561a8fc253f22.pdf} } @article { author = {}, title = {Investigating of growth and pigment production by Penicillium aculeatum in whey}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {369-377}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی رشد و تولید رنگ‌دانه توسط کپک پنیسیلیوم آکولئاتوم در آب پنیر}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4437.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4437_3a4429f5266a74700b1b0c7494e9f429.pdf} } @article { author = {}, title = {Evaluation of textural and color properties of sweet cherry (cv. Syaahe Mashhad) during ripening period}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {379-389}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ارزیابی خواص بافتی و رنگ میوه گیلاس واریته سیاه مشهد در طی رسیدن}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4438.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4438_77564b9f2956fb866201a4a9565042f5.pdf} } @article { author = {}, title = {Effect of carrageenan gum and partial replacement of butter with the sunflower oil on some physicochemical properties of samanu spread during storage}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {391-405}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر صمغ کاراگینان و جایگزینی نسبی کره با روغن آفتابگردان بر برخی از خصوصیات فیزیکی‌شیمیایی پخشینه سمنو طی زمان نگهداری}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4439.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4439_c9d906748a9a64a34806cdb3b65f9cd8.pdf} } @article { author = {}, title = {Effect of consumers characteristics on consumer preferences for milk in Tabriz city}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {407-417}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر خصوصیات مصرف‌کنندگان بر ترجیحات مصرفی شیر در شهر تبریز}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4440.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4440_3f629dd5fcd5cad1a35c5f420ead3e41.pdf} } @article { author = {}, title = {Investigation on total poly phenols and caffeine contents in green and black tea and instant powder of them}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {419-426}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی میزان پلی‌فنل‌های کل و کافئین موجود در چای سبز و سیاه و پودر فوری آن‌ها}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4441.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4441_ad264689e799440677ea0d241908ae1a.pdf} } @article { author = {}, title = {Liposomal encapsulation of flavourzyme and its impact on kinetic properties}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {427-439}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {پوشش‌دار کردن لیپوزومی آنزیم فلیورزیم و تاثیر آن بر ویژگی‌های سینتیکی آن}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4442.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4442_322b4bd446066a969b44e16bdee0e7ef.pdf} } @article { author = {}, title = {Conjugated linoleic acid loaded nanostructured lipid carriers (NLC): optimization of particle size by response surface methodology}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {441-456}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {حامل‌های لیپیدی نانوساختار(NLC) حاوی اسید لینولئیک مزدوج : بهینه‌سازی اندازۀ ذرات براساس روش سطح پاسخ}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4448.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4448_280c4ef12658f6554c0300433227c506.pdf} } @article { author = {}, title = {Stability of formed calcium carbonate crystals during the second carbonation at purification of sugarbeet raw juice}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {458-465}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {پایداری بلورهای کربنات کلسیم تشکیل شده طی کربناسیون دوم در تصفیه شربت خام چغندرقند}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4449.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4449_1efffd0643e859b5b2aab6cfbc0d6647.pdf} } @article { author = {}, title = {Comparison of quality and staling of bread baked in convention, microwave and convection- microwave combination ovens}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {467-477}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {مقایسه کیفیت و بیاتی نان تهیه شده با استفاده از مایکروویو، سیستم جابجایی و ترکیبی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4475.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4475_4eae70c88a46a7602176dae17f7cd3bb.pdf} } @article { author = {}, title = {Investigation on the antimicrobial effects of Portulaca oleracea leaves essence and extract on Staphylococcus aureus to reduce nitrate used in meat products}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {479-490}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی خواص ضد میکروبی عصاره و اسانس برگ گیاه خلفه بر روی استافیلوکوکوس اورئوس به منظور کاهش مصرف نیترات در فرآورده‌های گوشتی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4491.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4491_c7e113877a34cb014032b6b13471dd86.pdf} } @article { author = {}, title = {The effect of flavor compounds and coatings on Physicial, organoleptic and mcrobial characteristic of novel "date arde"product}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {491-502}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر طعم‌دهنده ها و پوشش دهنده ها بر ویژگی‌های فیزیکی، حسی و میکروبی محصول جدید "خرما ارده "}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4499.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4499_6dd98f6780d9c1fbb34dfe64ddb59849.pdf} } @article { author = {}, title = {Processing of basil with an extended shelf life using a novel disinfecting method}, journal = {Food Research Journal}, volume = {25}, number = {3}, pages = {503-516}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {فرآوری سبزی ریحان با ماندگاری بالا با استفاده از روش نوین ضدعفونی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_4508.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_4508_d109095190b27006acf00d021128c9e2.pdf} }