@article { author = {}, title = {The effect of transglutaminase and sodium chloride on physicochemical properties of chicken nugget}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {293-303}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر آنزیم ترانس گلوتامیناز میکروبی و نمک روی ویژگی¬های فیزیکی شیمیایی ناگت مرغ}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_101.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_101_effeddc00a90e800fc1f27ab8f111496.pdf} } @article { author = {}, title = {Production of functional low-fat cheese with milk fat substitution bywalnut or linseed powders}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {305-317}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تولید پنیر فرآسودمند کم چرب با جایگزین ی پودرهای گردو یا بزرک به جای چربی شیر}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_102.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_102_a42ca5061b946c360aef5e4000a0fb45.pdf} } @article { author = {}, title = {The combined effect of Mentha spicata essential oil and nisin on the growth of Escherichia coli O157:H7}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {319-328}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر ترکیبی اسانس نعناع و نایسین بر روی رشد اشریشیا کلیO157:H7}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_103.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_103_ca15848217bc7b47a85ad8ffe794cfa4.pdf} } @article { author = {}, title = {Kinetic modeling of water loss in potato slices pretreated with ultrasound and edible coating during deep-fat frying process}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {330-346}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {مدل¬سازی و بررسی سینتیک خروج آب در قطعات سیب‌زمینی پیش‌تیمار شده با فراصوت و پوشش خوراکی طی فرآیند سرخ‌کردن عمیق}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_117.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_117_77af83599e686804dc0600918a7f3f1f.pdf} } @article { author = {}, title = {Effects of addition of acetic acid on some physicochemical properties of wheat starch}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {347-355}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر افزودن اسید استیک بر برخی ویژگی¬های فیزیکی شیمیایی نشاسته گندم}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_118.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_118_0f3e0e11262764efabaec8f7ddfec6bb.pdf} } @article { author = {}, title = {Formulation and preparation of ice cream replacing sugar with sucralose and its effect on physicochemical properties of ice cream}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {357-366}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {فرمولاسیون و تهیۀ بستنی با جایگزینی شکر با سوکرالوز و تأثیر آن بر ویژگی‌های فیزیکی شیمیایی بستنی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_119.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_119_2ff296686b8d6f6608e260325be76537.pdf} } @article { author = {}, title = {Effect of incubation and storage temperatures and final pH on the viability of probiotic bacteria and sensory characteristics in probiotic Doogh}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {367-380}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر دماهای گرمخانه گذاری ، نگهداری و pH نهایی محصول بر زنده‌مانی باکتری¬های پروبیوتیک و خواص حسی در دوغ پروبیوتیک}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_120.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_120_70abe5d5dbb72dfa5ed2bf9a86a649eb.pdf} } @article { author = {}, title = {The effect of polymer packaging containing antioxidant on soybean oil stability}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {381-391}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر بسته¬بندی پلی مری حاوی آنتی¬اکسیدان بر پایداری روغن سویا}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_121.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_121_86254841e76d4cd6bca8bdb96dbef23d.pdf} } @article { author = {}, title = {Oil uptake modeling during deep-fat frying of potato strips pretreated with ultrasound and drying}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {393-410}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {مدل¬سازی جذب ¬روغن طی سرخ¬ کردن عمیق قطعات سیب¬زمینی پیش¬تیمارشده با فراصوت و خشک ¬کردن}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_122.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_122_b31fb400c5bc287e413939bf72108de5.pdf} } @article { author = {}, title = {Application of image processing for determination of L*, a*and b*indices in color measurement of foods}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {411-422}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {کاربرد پردازش تصویر برای تعیین شاخص‏های رنگی L*a*b*در سنجش رنگ غذاها}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_123.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_123_5a9a5b4275ed866d8a448862b34cf2a3.pdf} } @article { author = {}, title = {Effect of addition of sodium caseinate and peppermint extract on viability of Lactobacillus casei and physicochemichal properties and antioxidant activity of non-fat probiotic yogurt}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {423-434}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیرافزودن کازئینات سدیم و عصاره نعناع فلفلی بر زنده مانی لاکتوباسیلوس کازئی وویژگیهای فیزیکی شیمیایی و آنتی اکسیدانی ماست پروبیوتیک بدون چربی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_124.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_124_32e5878d3fa58cb99d2a64649e285db1.pdf} } @article { author = {}, title = {Effects of different levels of xylitol on physical and sensory characteristics of sugar-free cake}, journal = {Food Research Journal}, volume = {23}, number = {3}, pages = {435-444}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر غلظت¬های مختلف زایلیتول برویژگی¬های فیزیکی و حسی کیک بدون قند}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_125.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_125_c3ac5f7b4708f41fa7b79ea09731b22c.pdf} }