@article { author = {}, title = {Determination of the optimal conditions of fungal rennet clotting activity by response surface methodology}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {1-13}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تعیین شرایط بهینه فعالیت لخته کنندگی مایه پنیر قارچی به روش سطح پاسخ}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_213.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_213_1a3788395428e573bb0aee660b49a82e.pdf} } @article { author = {}, title = {Determination of rice breakage susceptibility index by means of a laboratory milling tester}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {15-24}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تعیین شاخص قابلیت شکست توده دانه برنج بوسیله یک دستگاه آسیاب آزمایشگاهی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_214.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_214_2a7e60d21ccdbbbda911955c57e8c932.pdf} } @article { author = {}, title = {The optimal size of the food and beverage industries and its changes during first years of the second, third and fourth development plan in Iran}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {15-36}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اندازه بهینه تولید در صنایع مواد غذایی و آشامیدنی و تغییرات آن طی سال‌های اول برنامه‌های دوم، سوم و چهارم توسعه}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_215.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_215_e1119c5668b9c1941174e0e8015f444b.pdf} } @article { author = {}, title = {Determination of some characteristics of dough and biscuit enriched with oat bran}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {37-45}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تعیین برخی ویژگی¬های خمیر و بیسکوئیت غنی شده با سبوس جو دوسر}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_216.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_216_3002094508062798aef49cd48be5cac9.pdf} } @article { author = {}, title = {Evaluation of different methods of color evaluation in Spaghetti}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {47-57}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی روش‌های مختلف ارزیابی رنگ در اسپاگتی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_217.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_217_a053b6d954e20ee3b373b23976fada0e.pdf} } @article { author = {}, title = {Effect of soy flour fat content on chemical and functional properties of its protein isolate}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {59-67}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر میزان چربی آرد سویا بر ویژگی¬های شیمیایی و عملکردی ایزوله پروتئینی آن}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_218.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_218_829273133df1799bedfe3e53f0bb094e.pdf} } @article { author = {}, title = {Optimization of bioactive compounds extraction process from bene hull (Pistacia atlantica) using subcritical water by response surface methodology}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {69-80}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {بهینه سازی فرآیند استخراج مواد زیست فعال از پوست بنه به روش آب مادون بحرانی با کاربرد روش سطح پاسخ}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_219.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_219_c14090360cceb3752d587ad22637b63b.pdf} } @article { author = {}, title = {Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {81-95}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {استفاده از لاکتوباسیلوس پلانتاروم (1058 ATCC) و روتری (1655 ATCC) به عنوان آغازگر در تهیه خمیرترش}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_220.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_220_676f1179873ea3479db4a1408f0e0043.pdf} } @article { author = {}, title = {Effects of shortening replacement with Nutrim oat bran on pH, specific volume, hardness and sensory properties of shortened cake}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {97-106}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {اثر جایگزینی شورتنینگ با نوتریم سبوس جو دوسر بر pH ، حجم مخصوص ، سفتی و ویژگی های حسی کیک روغنی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_221.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_221_47a448e0bdd79690a616987890634166.pdf} } @article { author = {}, title = {Comparison of the quality attributes and antioxidant capacity of plum-apricot interspecific hybrid with some plum and apricots cultivars in harvesting time}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {107-119}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {مقایسه ویژگی¬های کیفی و خواص آنتی¬اکسیدانی هیبرید بین گونه¬ای آلو-زردآلو با برخی ارقام آلو و زردآلو در زمان برداشت}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_222.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_222_ece5219157d8d5a101e3ed816d604608.pdf} } @article { author = {}, title = {Effect of chitosan coating with different molecular weights and concentrations on oxidation activity in the pistachio nut}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {121-131}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر پوشش خوراکی کیتوزان با وزن¬های مولکولی و غلظت¬های مختلف بر واکنش¬های اکسایشی مغز پسته}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_223.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_223_da6fa80294d012962e95a79d1ff48660.pdf} } @article { author = {}, title = {Effect of maltodextrin as a fat replacer on the quality of non-fat yogurt}, journal = {Food Research Journal}, volume = {23}, number = {1}, pages = {133-142}, year = {2013}, publisher = {University of Tabriz}, issn = {2008-515X}, eissn = {2676-5691}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر مالتودکسترین به عنوان جایگزین چربی بر روی کیفیت ماست بدون چربی}, abstract_fa = {}, keywords_fa = {}, url = {https://foodresearch.tabrizu.ac.ir/article_224.html}, eprint = {https://foodresearch.tabrizu.ac.ir/article_224_09b3b7d7b43a0a146d72570e6dc52474.pdf} }