@article { author = {}, title = {Qualitative evaluation of two groups of bulk and packaged natural polyfloral honey}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {155-167}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ارزیابی کیفی دو گروه عسل چند گل طبیعی فله‌ای و بسته‌بندی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3924.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3924_91dfad43d72ba5de15eabb20eea9e060.pdf} } @article { author = {}, title = {The effect of microencapsulation by means of rennet, locust bean gum and gelatin on the survival of Bifidobacterium animalis Subsp.Lactis and physico-chemical properties of doogh}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {169-181}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر ریزپوشانی رنتی، صمغ لوبیای خرنوب و ژلاتین بر روی زنده‌مانی باکتری بیفیدوباکتریوم انیمالیس زیرگونه لاکتیس و ویژگی‌های فیزیکی ‌شیمیایی دوغ}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3925.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3925_2c8b78cc0a2f0e9d3a3a6942dfd61acb.pdf} } @article { author = {}, title = {Effect of different sugars on rheological properties of Balangu seed gum}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {183-193}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر قندهای مختلف بر ویژگی‌های رئولوژیکی صمغ دانه بالنگو}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3926.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3926_daefbdf1f56e468bd811cb9d85dce84a.pdf} } @article { author = {}, title = {Identification and classification of pure and adulterated honeys by multivariate analysis}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {195-208}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تشخیص و طبقه‌بندی عسل‌های طبیعی و تقلبی با تجزیه‌های آماری چند متغیره}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3927.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3927_9d74949bd90960e468a2268b30c23e64.pdf} } @article { author = {}, title = {Investigation of lentil and mung bean seeds phenolic compounds and antioxidant capacity changes during germination}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {209-219}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی تغییرات میزان ترکیبات فنلی و ظرفیت آنتی اکسیدانی بذور عدس و ماش در اثر جوانه‌زنی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3928.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3928_c029ba1faae4e30222eaf3e8ecfd2806.pdf} } @article { author = {}, title = {The effect of substituting egg yolk with Acanthophyllum glandulosum gum on rheological properties of mayonnaise}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {221-229}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر جایگزینی تخم مرغ با عصاره گیاه چوبک بر ویژگی های رئولوژیکی سس مایونز}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3929.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3929_a07ffd37eb1a29d440aec75af27d3442.pdf} } @article { author = {}, title = {Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {231-238}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر هیدروکلوئیدهای گوار و زانتان بر کاهش جذب روغن در فرایند سرخ کردن بادمجان}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3930.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3930_887ca1638e81744bcc3b309e03971ce8.pdf} } @article { author = {}, title = {Determination of the wrinkles in persimmon dried by osmosis-microwave combination method using image processing and modeling with artificial intelligence}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {239-248}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تعیین چروکیدگی خرمالوی خشک شده به روش ترکیبی اسمز-ماکروویو با استفاده از روش پردازش تصویر و مدلسازی آن به کمک هوش مصنوعی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3931.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3931_b8ed85b7a8e723cc523abe88aa00609a.pdf} } @article { author = {}, title = {Physicochemical, sensory and microbial characteristics of Baguette containing Aloe Vera gel powder during storage}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {249-258}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ویژگی‌های فیزیکی‌شیمیایی، حسی و میکروبی نان باگت حاوی پودر ژل آلوورا طی مدت نگهداری}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3932.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3932_5ec705ff051012420c84cd752a6714b8.pdf} } @article { author = {}, title = {The possibility of the using of dry red grape marc as fat replacer in producing of the low-fat sausage}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {259-269}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی امکان استفاده از تفاله انگور قرمز به‌عنوان جایگزین چربی در تولید سوسیس کم‌چرب}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3933.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3933_42f28f211ab3c9a7f8e1042d0c665300.pdf} } @article { author = {}, title = {Effect of dry and moist heat treatment of flour on dough rheological characteristics}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {271-281}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر فرایند حرارت‌دهی خشک و مرطوب آرد بر ویژگی‌های رئولوژیکی خمیر}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3934.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3934_2c72d5a1ff5b9158cc602cc2e6c0ae2a.pdf} } @article { author = {Alirezalou, K and Hesari, J and Sadeghi, MH and Rezaei, A}, title = {Evaluation of quality properties and shelf life of functional colored yoghurt incorporating containing beetroot, spinach and tomato extract}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {283-297}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی ویژگی‌های کیفی و ماندگاری ماست رنگی فراسودمند غنی شده با عصاره‌های چغندر قند، اسفناج و گوجه فرنگی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3935.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3935_128521aa030de8b59840e3bdc3409b4a.pdf} } @article { author = {}, title = {Effect of spray drying conditions on physicochemical, functional properties and production yield of malt extract powder}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {299-314}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر شرایط خشک کردن پاششی بر خواص فیزیکی‌شیمیایی، عملکردی و بازده تولید پودر عصاره مالت}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3936.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3936_3608cf15f68c1c12e108dce3d6bf5193.pdf} } @article { author = {}, title = {Production of probiotic analogue UF white cheese cotaining walnut powder}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {315-324}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تولید پنیر سفید فراپالایشی آنالوگ پروبیوتیک با پودر گردو}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3937.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3937_ed5c1afaf847fcc16bff29aefdf51316.pdf} } @article { author = {}, title = {Antioxidant capacity in different organs of Hawthorn various species (Crataegus spp.)}, journal = {Food Research Journal}, volume = {25}, number = {2}, pages = {325-338}, year = {2015}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {ویژگی‌های آنتی‌اکسیدانی اندام‌های گوناگون گونه‌های مختلف گیاه دارویی ولیک (Crataegus spp.)}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_3938.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_3938_b14f7a6ec5828ced851cdca629dd21ef.pdf} }