@article { author = {}, title = {Effect of red lentil flour and red grape concentrate on viability of Bifidobacterium bifidum and qualitative properties in set yoghurt}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {1-13}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر آرد عدس قرمز و کنسانتره انگور قرمز بر زنده‌مانی بیفیدوباکتریوم بیفیدوم و خواص کیفی ماست قالبی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3737.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3737_caf332bccd81aeb652e28fdfa9796067.pdf} } @article { author = {}, title = {Evaluation of some physicochemical properties of two species (Euthynnus affinis and Katsuwonus pelamis) of fresh and canned fishes in different storage times}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {15-24}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {Evaluation of some physicochemical properties of two species (Euthynnus affinis and Katsuwonus pelamis) of fresh and canned fishes in different storage times}, title_fa = {بررسی برخی از ویژگی‌های فیزیکی‌شیمیایی دو نوع ماهی تون زرده (Euthynnus affinis) و هوور مسقطی (Katsuwonus pelamis) تازه و کنسرو شده در زمان های مختلف نگهداری}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3738.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3738_b82a4765f1ef5e16231b15de3b4cf1c2.pdf} } @article { author = {}, title = {Effect of sonication on viscosity, particle size distribution, turbidity and total phenol of carrot juice}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {25-40}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر تیمار فراصوت بر ویسکوزیته، توزیع اندازه ذرات، کدورت و فنل کل آب هویج}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3739.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3739_efca431d6256f3b108db776f545ddee1.pdf} } @article { author = {}, title = {Effect of nano-Ag packaging on quality and storage life of fresh-cut “Red Gold” nectarine}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {41-50}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر بسته‌بندی نانو نقره بر ویژگی‌های کیفی و ماندگاری میوه تازه بریده شلیل رقم (رد گلد)}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3740.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3740_991315cfef55d86268f9a57c62c83a4e.pdf} } @article { author = {}, title = {Effect of citric acid, sodium potassium tartrate or calcium chloride addition on different properties of hydroxypropyl cellulose films}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {51-63}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیراضافه شدن سیتریک اسید، پتاسیم سدیم تارتارات یا کلسیم کلرید بر ویژگی‌های مختلف فیلم هیدروکسی پروپیل سلولز}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3741.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3741_6b8c79efb5a26e831a95db85e94df91c.pdf} } @article { author = {}, title = {Effect of freezing on rheological and textural properties of basil seed gum}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {64-76}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر انجماد بر ویژگی‌های رئولوژیکی و بافتی صمغ دانه ریحان}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3742.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3742_4bdced48e67466a3baf682a41ea97af1.pdf} } @article { author = {}, title = {Influence of polyethersulfone (PES) membrane morphology on treatment of milk powder production wastewater}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {77-88}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر مورفولوژی غشاء پلی‌اترسولفون بر تصفیه پساب تولید پودر شیر}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3743.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3743_c7f006853dd1be9dd8e51a8b6126fcf3.pdf} } @article { author = {}, title = {Effects of ripening temperature on the kinetics of proteolysis in Lighvan cheese}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {89-99}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر دمای رسیدن و غلظت آب نمک بر سینتیک پروتئولیز پنیر لیقوان}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3744.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3744_85f761c3b469e57204c4eefd08112e97.pdf} } @article { author = {}, title = {Production of Bamieh with tragacanth coating and evaluation of some of its qualitative properties during storage}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {101-109}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تولید بامیه با پوشش کتیرا و بررسی برخی از ویژگی‌های کیفی آن در طی نگهداری}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3745.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3745_234c333457b371d31e534f47e63e7e75.pdf} } @article { author = {}, title = {Effect of flour heating (dry and moist) on batter physical properties and sponge cake quality}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {111-126}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر فرایند حرارت‌دهی خشک و مرطوب آرد گندم نرم بر ویژگی‌های خمیر و کیفیت کیک}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3746.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3746_6cec4e6af2bb9a25d225fb876c9ce6ad.pdf} } @article { author = {}, title = {Effects of ferulic acid on shelf life of whiteleg shrimp in the storage conditions of -18 °C}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {127-147}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر اسید فرولیک روی زمان ماندگاری میگوی وانامی پرورشی در شرایط نگهداری در سردخانه ° C 18-}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3784.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3784_6b37e732670312567e2a615efbb57879.pdf} } @article { author = {}, title = {Changes of biogenic amines and microbial load in rainbow trout during storage at conditions of ice and Freezing}, journal = {Food Research Journal}, volume = {25}, number = {1}, pages = {143-154}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تغییرات آمین‌های بیوژن و بارمیکروبی ماهی قزل آلای رنگین کمان طی نگهداری در شرایط دمایی یخ و انجماد}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3845.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3845_6a7e3d7935a5768c825b0522706b8603.pdf} }