Effect of tragacanth gum and exopolysaccharide producing starter on quality, textural and microstructural properties of cheddar cheese
F
N
1
author
A
kh
2
author
Sh
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3 دانشیار ﺑﺨﺶ ﺗﺤﻘﻴﻘﺎت فنی و مهندسی ﻣﺮﻛﺰ ﺗﺤﻘﻴﻘﺎت، آموزش ﻛﺸﺎورزی و ﻣﻨﺎﺑﻊ ﻃﺒﻴﻌﻲ آذرﺑﺎﻳﺠﺎن ﻏﺮﺑﻲ، ﺳﺎزﻣﺎن ﺗﺤﻘﻴﻘﺎت، آﻣﻮزش و ﺗﺮوﻳﺞ ﻛﺸﺎورزی اروﻣﻴﻪ
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4 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
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article
2016
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Food Research Journal
University of Tabriz
2008-515X
26
v.
3
no.
2016
357
367
https://foodresearch.tabrizu.ac.ir/article_5581_531d42e9a29f4a2c07948b5c762937d4.pdf
Effects of shell citron essential oil on chemical and microbiological quality of rainbow trout fillets during refrigerated storage
R
M
1
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B
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2
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R
V
3
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text
article
2016
per
Food Research Journal
University of Tabriz
2008-515X
26
v.
3
no.
2016
369
379
https://foodresearch.tabrizu.ac.ir/article_5582_c0dff977e5535ff1a9dcf3cc85e13f76.pdf
Effect of packaging type and storage conditions on physicochemical characteristics, antioxidant activity and microbial load of "ready to eat" pomegranate arils
M
gh
1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
author
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2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
author
E
M
3
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2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
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text
article
2016
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Food Research Journal
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2008-515X
26
v.
3
no.
2016
381
395
https://foodresearch.tabrizu.ac.ir/article_5583_86585810450b457384f754434289336d.pdf
Use of image texture and fractal dimensions analysis for evaluation of the effects of Qudome Shahri and Xanthan on crumb structure of pan bread
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b
1 دانش آموخته کارشناسی ارشد تکنولوژی صنایع غذایی، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
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2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
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M
3 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
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2016
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2008-515X
26
v.
3
no.
2016
397
409
https://foodresearch.tabrizu.ac.ir/article_5584_38cc9ffb3c4241ba703d739573228b95.pdf
Comparison of direct addition and using of antioxidant active film containing nettle leaves extract in oxidative stability of soybean oil
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1
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text
article
2016
per
Food Research Journal
University of Tabriz
2008-515X
26
v.
3
no.
2016
411
427
https://foodresearch.tabrizu.ac.ir/article_5585_6b6b2f81902bd509580e8285c536c45f.pdf
Optimization of process parameters for decolorization of melanoidins using powdered activated carbon and determination of their molecular weight by Gel Permeation Chromatography
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1
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2
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2
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3
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2016
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Food Research Journal
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2008-515X
26
v.
3
no.
2016
429
443
https://foodresearch.tabrizu.ac.ir/article_5587_e0c07be586e6ab7d4dd9db7f4a53996a.pdf
The effect of nanoemulsion properties produced from high pressure homogenization on properties of microcapsules resulted from microencapsulation process by spray drying technique
A
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1
author
text
article
2016
per
Food Research Journal
University of Tabriz
2008-515X
26
v.
3
no.
2016
445
456
https://foodresearch.tabrizu.ac.ir/article_5589_2bb559fde5969b705fdc5ccd2a748f46.pdf
Modeling the kinetics of thin-layer drying of button mushroom by hot air using genetic algorithm - artificial neural network
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1 استادیار گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان.
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2
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4
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2016
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Food Research Journal
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2008-515X
26
v.
3
no.
2016
457
467
https://foodresearch.tabrizu.ac.ir/article_5590_973f8f4224e08966a76380b853546fa2.pdf
Application of MPC and Lactobacillus paracasei in the manufacturing of low-fat Lactic cheese and determination of chemical, sensory and physical characteristics
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1
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text
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2016
per
Food Research Journal
University of Tabriz
2008-515X
26
v.
3
no.
2016
469
479
https://foodresearch.tabrizu.ac.ir/article_5605_7cdd495e823947fdbea93c45747e649f.pdf
Investigating the effect of brewing additives on the antioxidant activity of black tea
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1
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2
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2
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2016
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Food Research Journal
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2008-515X
26
v.
3
no.
2016
481
490
https://foodresearch.tabrizu.ac.ir/article_5614_36f357e9363714a8ecc401cd2cbcb53d.pdf
Drying of apricot slices using osmotic dehydration process (sucrose – salt solutions)
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1
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j
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2
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2016
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Food Research Journal
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2008-515X
26
v.
3
no.
2016
491
506
https://foodresearch.tabrizu.ac.ir/article_5638_aeacd09ad349e8ff708537cdecdba6be.pdf
Effect of different cooking methods on fatty acid composition of Abu mullet (Liza subviridis) oil treated with fennel alcoholic extract
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1
author
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استادیار گروه علوم و صنایع غذایی دانشکده کشاورزی، دانشگاه صنعتی اصفهان
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no.
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507
518
https://foodresearch.tabrizu.ac.ir/article_5639_ffc1bfb2b53d19bde7f729cb3ede4ae9.pdf
Production of starch film by photochemical reactions: Physicochemical characterization
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1
author
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sh
استادیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان
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2016
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26
v.
3
no.
2016
519
530
https://foodresearch.tabrizu.ac.ir/article_5677_8f4a603b36cc959e0f944b852672fd53.pdf
Effect of transglutaminase and polysorbate 20 on foaming properties of egg white
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1
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A
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2
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2016
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Food Research Journal
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2008-515X
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3
no.
2016
531
541
https://foodresearch.tabrizu.ac.ir/article_5701_5cc23ef649a0ec9828ba5c3d9a1571e7.pdf
Coupled effect of ultrasound, microwave and osmotic dehydration pretreatments on water loss kinetics during deep-fat frying of potatoes
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3
no.
2016
543
561
https://foodresearch.tabrizu.ac.ir/article_5739_78f65b64f0b29fb25c2a5bc52f6a51eb.pdf
Gum arabic- caseinate nanocomplexes bearing β-carotene (1): studying of complex formation by FTIR, DSC, turbidity and rheology
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دانشیار گروه علوم و صنایع غذایی دانشگاه تبریز
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گروه علوم و صنایع غذایی دانشگاه ایلام
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2016
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3
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563
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https://foodresearch.tabrizu.ac.ir/article_5907_d8d2b16acf44c43d458845dfdaef070a.pdf