@article { author = {}, title = {Effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {269-280}, year = {2011}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر آنزیم ترانس گلوتامیناز میکروبی بر ویژگی¬های رئولوژیکی خمیر حاصل از اختلاط آرد گندم و آرد جو بدون پوشینه}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_410.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_410_938b5a50d88c30e9cec8cd2f1e4006aa.pdf} } @article { author = {}, title = {Fortification of wheat flour with purslane seed powder: Studying flour characteristics and dough rheological properties}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {281-294}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {غنی سازی آرد گندم با پودر دانه خرفه: بررسی ویژگی¬های آرد و خواص رئولوژیکی خمیر}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_411.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_411_5dc22b6f8cffe4504e51185544c07a0a.pdf} } @article { author = {}, title = {Comparison of physical and hydrodynamic properties of two commercial pomegranate varieties}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {295-303}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {مطالعه خواص فیزیکی و هیدرودینامیکی دو رقم انار تجاری}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_412.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_412_fbd047d093fa2a703a960b19e335ad8d.pdf} } @article { author = {}, title = {Separation of walnut shell from kernels and kernel classification based on color using invariable moments, artificial networks and the method of discriminant analysis}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {305-316}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {جداسازی پوسته از مغز گردو و دسته¬بندی مغز بر اساس رنگ با استفاده از گشتاورهای تغییرناپذیر تصویر، شبکه عصبی مصنوعی و روش آنالیز تشخیصی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_413.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_413_cadafb1eebcc4b897d1406d0921729ce.pdf} } @article { author = {}, title = {Biochemical properties and antimicrobial effects of Allium ascalonicum and Pimpinella anisum essential oils against Listeria monocytogenes in white brined cheese}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {217-328}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ترکیب شیمیایی و اثرات ضد میکروبی اسانس¬های روغنی گیاهان موسیر (Allium ascalonicum) و بادیان رومی(Pimpinella anisum) علیه لیستریا مونوسیتوژنز در پنیر سفید آب نمکی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_414.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_414_2b6e540515818c7a6aea1445f2640469.pdf} } @article { author = {}, title = {Rheological properties of oil-in water heat stable emulsions made from different stabilizers}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {329-341}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ویژگی¬های رئولوژیکی امولسیون¬های روغن در آب مقاوم به حرارت تولید شده با پایدارکننده-های مختلف}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_415.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_415_c6f11e49f2a8e70bd189923d4e9f1401.pdf} } @article { author = {}, title = {Changes in the mechanical properties of white seedless grapes during different maturity stages}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {343-354}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تغییرات خواص مکانیکی انگور سفید بیدانه در طی رسیدن}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_416.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_416_1072c455d2089af7f84267f69158b6e4.pdf} } @article { author = {}, title = {Effects of gamma irradiation and chitosan edible coating on the bacterial, chemical and sensory properties of chicken meat}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {355-370}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثرات اشعه گاما و پوشش خوراکی کیتوزان بر روی ویژگی¬های باکتریایی، شیمیایی و حسی گوشت مرغ}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_417.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_417_afb6ec6f52b6a2dec60062c05318c666.pdf} } @article { author = {}, title = {Effect of microcrystalline cellulose as a fat replacer on physicochemical, textural and sensory properties of low fat hamburger}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {371-378}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر میکروکریستالین سلولز به عنوان جایگزین چربی بر ویژگی¬های فیزیکوشیمیایی، بافتی و حسی همبرگر کم چرب}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_418.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_418_dc30cb845e3383ea744cfad73eccacfd.pdf} } @article { author = {}, title = {Functional properties of hydrocolloid extracted from selected domestic Iranian seeds}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {379-390}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی خواص عملکردی عصاره خام هیدروکلوئیدی برخی دانه¬های بومی ایران}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_419.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_419_950e97ed29f27d5c725fbdcac6098a37.pdf} } @article { author = {}, title = {Evaluating the ability of liquid sourdough containing L. plantarum and L. reuteri starters in inhibition of bread mold spoilage}, journal = {Food Research Journal}, volume = {21}, number = {3}, pages = {391-399}, year = {2012}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ارزیابی قابلیت خمیرترش مایع حاوی آغازگرهای لاکتوباسیلوس پلانتاروم و لاکتوباسیلوس روتری در جلوگیری از فساد قارچی نان}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_420.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_420_16c6b1298afbf5db4e1f718bca7f89f3.pdf} }