@article { author = {}, title = {Evaluation of the in vitro effect of β-fructan extracted from Salsify root on growth of B.bifidum and E.coli}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {445-456}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر بتا-فروکتان استخراج شده از ریشه شنگ بر رشد بیفیدوباکتریوم بیفیدوم و اشرشیاکلی در شرایط آزمایشگاهی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_763.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_763_b10952f2aeaa490a4187108dbc12981b.pdf} } @article { author = {}, title = {Productions of rice bran protein concentrate and study some of its functional properties}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {457-469}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تولید کنسانتره پروتئینی سبوس برنج(رقم هاشمی) و بررسی برخی از ویژگی¬های کاربردی آن}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_764.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_764_52c745f9143d55b016e8b3c975647c78.pdf} } @article { author = {}, title = {Kinetic of oil uptake, water loss and texture changes during frying of potato strips}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {471-481}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {سینتیک جذب روغن، خروج رطوبت و تغییرات بافت طی سرخ کردن خلال سیب زمینی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_765.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_765_c390faa41b6624a4cb08d7aaf3733d9c.pdf} } @article { author = {}, title = {Process optimization of banana thin-layer drying using response surface methodology}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {483-499}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بهینه¬سازی فرآیند خشک¬کردن لایه نازک موز به روش سطح پاسخ}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_766.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_766_e52a230b47385a24b0566c82026e7a65.pdf} } @article { author = {}, title = {The effect of neutrase on degree of hydrolysis, nitrogen recovery and peptide chain length of white cheek shark meat protein hydrolysate}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {501-510}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر آنزیم نئوتراز بر درجه هیدرولیز، بازیافت نیتروژنی و طول زنجیره پپتیدی پروتئین گوشت کوسه چانه سفید}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_767.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_767_9429db6fb691cbff4ff7e6635322ece0.pdf} } @article { author = {}, title = {Effect of heat treatment on polyphenol oxidase activities and quality attributes and shelf life of table grape}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {511-520}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر تیمار آب گرم بر فعالیت آنزیم پلی¬‌فنل ‌اکسیداز و برخی خواص کیفی و عمر انباری میوه انگور رقم بیدانه‌ سفید}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_768.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_768_15217f751f39ce1a83ba36ee45427c39.pdf} } @article { author = {}, title = {Determination of glycyrrhizin content and some chemical compounds of glycyrrhiza varieties in Ardabil province}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {521-532}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تعیین مقدار گلیسیریزین و برخی از ترکیبات شیمیایی واریته¬های شیرین بیان در استان اردبیل}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_769.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_769_89c871cfdbca83887f45d748673d42d9.pdf} } @article { author = {}, title = {Antioxidant effects of Zataria multiflora and Mentha longifolia essential oils on chicken meat stored at 4 °C}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {533-543}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر آنتی¬اکسیدانی اسانس آویشن شیرازی و پونه کوهی روی گوشت مرغ نگهداری شده در دمای C° 4}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_770.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_770_316daca31d33deda5293a05c0ff40ad5.pdf} } @article { author = {}, title = {Production of analogue UF white cheese by replacement of milk fat with margarine}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {545-552}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تولید پنیر سفید فراپالایشی آنالوگ با جایگزنی بخشی از چربی شیر با کره گیاهی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_771.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_771_8bb6e2cd05cfbc5144442c75da6a5bfd.pdf} } @article { author = {}, title = {Rheological properties and Stability of mint-enriched doogh produced by the fluid gel technology using denatured whey protein-xanthan}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {553-565}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ویژگی¬های رئولوژیکی و پایداری دوغ حاوی نعناع¬ تولید شده با فناوری ژل سیال با استفاده از ترکیب پروتئین آب پنیر واسرشته-زانتان}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_772.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_772_de000c383ed0f1c7cf59864cd5fc5a8b.pdf} } @article { author = {}, title = {Influence of ultrafiltered milk permeate and zedo gum on qualitative properties of doogh}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {567-580}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {مطالعه تاثیر استفاده از پرمیات حاصل از تغلیظ شیر به روش اولترافیلتراسیون و صمغ زدو بر ویژگی¬های کیفی دوغ}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_773.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_773_64838aa3a784c15a1d9c1ac88f996c3e.pdf} } @article { author = {}, title = {Study on contamination of white rice by cadmium, lead and arsenic in Tabriz F Rezaiyan Attar1 and J Hesari*2}, journal = {Food Research Journal}, volume = {23}, number = {4}, pages = {581-594}, year = {2014}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی آلودگی برنج¬های وارداتی پر مصرف در شهر تبریز به آلاینده های فلزی کادمیوم، سرب و آرسنیک}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_774.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_774_193a78e528514db5d9e4c28f41a2721a.pdf} }