Evaluation of the in vitro effect of β-fructan extracted from Salsify root on growth of B.bifidum and E.coli
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
445
456
https://foodresearch.tabrizu.ac.ir/article_763_b10952f2aeaa490a4187108dbc12981b.pdf
Productions of rice bran protein concentrate and study some of its functional properties
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
457
469
https://foodresearch.tabrizu.ac.ir/article_764_52c745f9143d55b016e8b3c975647c78.pdf
Kinetic of oil uptake, water loss and texture changes during frying of potato strips
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
471
481
https://foodresearch.tabrizu.ac.ir/article_765_c390faa41b6624a4cb08d7aaf3733d9c.pdf
Process optimization of banana thin-layer drying using response surface methodology
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
483
499
https://foodresearch.tabrizu.ac.ir/article_766_e52a230b47385a24b0566c82026e7a65.pdf
The effect of neutrase on degree of hydrolysis, nitrogen recovery and peptide chain length of white cheek shark meat protein hydrolysate
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
501
510
https://foodresearch.tabrizu.ac.ir/article_767_9429db6fb691cbff4ff7e6635322ece0.pdf
Effect of heat treatment on polyphenol oxidase activities and quality attributes and shelf life of table grape
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
511
520
https://foodresearch.tabrizu.ac.ir/article_768_15217f751f39ce1a83ba36ee45427c39.pdf
Determination of glycyrrhizin content and some chemical compounds of glycyrrhiza varieties in Ardabil province
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
521
532
https://foodresearch.tabrizu.ac.ir/article_769_89c871cfdbca83887f45d748673d42d9.pdf
Antioxidant effects of Zataria multiflora and Mentha longifolia essential oils on chicken meat stored at 4 °C
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
533
543
https://foodresearch.tabrizu.ac.ir/article_770_316daca31d33deda5293a05c0ff40ad5.pdf
Production of analogue UF white cheese by replacement of milk fat with margarine
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
545
552
https://foodresearch.tabrizu.ac.ir/article_771_8bb6e2cd05cfbc5144442c75da6a5bfd.pdf
Rheological properties and Stability of mint-enriched doogh produced by the fluid gel technology using denatured whey protein-xanthan
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
553
565
https://foodresearch.tabrizu.ac.ir/article_772_de000c383ed0f1c7cf59864cd5fc5a8b.pdf
Influence of ultrafiltered milk permeate and zedo gum on qualitative properties of doogh
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
567
580
https://foodresearch.tabrizu.ac.ir/article_773_64838aa3a784c15a1d9c1ac88f996c3e.pdf
Study on contamination of white rice by cadmium, lead and arsenic in Tabriz
F Rezaiyan Attar1 and J Hesari*2
text
article
2014
per
Food Research Journal
University of Tabriz
2008-515X
23
v.
4
no.
2014
581
594
https://foodresearch.tabrizu.ac.ir/article_774_193a78e528514db5d9e4c28f41a2721a.pdf