Volume 12, Issue 47 (2015)  

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XML Persian Abstract Effect of steaming on textural properties of date paste (C.V. kabkab)
P. 1-8
Fatemeh Modaresi, * , Ahmad Mostaan , Mir khalil Piruzi Fard , Mohammad Ali Zade Khaled Abad
Abstract (7316 Views) | Full-Text (PDF) (4866 Downloads)

XML Persian Abstract Evaluation of phytic acid and zinc content in breads produced in Ahwaz
P. 9-19
Mohammad Hojati * , Ali reza Jahangiri , Mohammad ali Najafi
Abstract (6349 Views) | Full-Text (PDF) (4725 Downloads)

XML Persian Abstract The study of xylitol production by Rhodotorula mucilaginosa isolated from nature
P. 21-30
Forugh Asgari , Gholam reza Ghezelbash * , Iraj Nahvi
Abstract (6559 Views) | Full-Text (PDF) (4468 Downloads)

XML Persian Abstract Effect ofwater-melon asanaturaladditiveon doughfarinography properties and improvement the quality of semi volumeBarbari bread
P. 31-41
Nafiseh Zaveh zad * , Gholam hossein Haghayegh , Hossein Nik poyan , Haniyeh Rahmani
Abstract (6131 Views) | Full-Text (PDF) (3959 Downloads)

XML Persian Abstract Effects of sorbitol, glycerol and lactic acid on different properties of thin layers made from casein
P. 43-52
Vajihe Heshmati , Mohammad Reza Kasai *
Abstract (6178 Views) | Full-Text (PDF) (3520 Downloads)

XML Persian Abstract Evaluation of coating and frying conditions on physicochemical properties of deep fat fried Falafel
P. 53-63
Nasim Hassan Pour , Mohabat Mohebi * , Mahdi Varidi
Abstract (6698 Views) | Full-Text (PDF) (4758 Downloads)

XML Persian Abstract Influence of Putrescine and cold water on qualitative features and shelf life of mango (Mangifera indica L) fruit
P. 65-74
Peyman Azar kish , Mansureh Shamili
Abstract (5972 Views) | Full-Text (PDF) (5052 Downloads)

XML Persian Abstract Evaluation of microwave pretreatment and frying temperature on physicochemical properties of deep fat fried zucchini
P. 75-85
Mohebat Mohebi , Nasim Hassan pour , Behdad Shokrolahi yancheshmeh *
Abstract (5805 Views) | Full-Text (PDF) (4356 Downloads)

XML Persian Abstract Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality .
P. 87-96
Bahareh Sahraiyan , Ladan Dehghan Tanha , Zahra Sheikhol Eslami , Fariba Naghi pour *
Abstract (6213 Views) | Full-Text (PDF) (3919 Downloads)

XML Persian Abstract Improver effect of emulsifierSodium Stearoyl-2-Lactylate on the rheological properties of dough containing apple pomace
P. 97-108
Shima Moazezi * , Seyed Mahdi Seyedin Ardebili , Orang Eyvaz Zadeh
Abstract (6311 Views) | Full-Text (PDF) (3959 Downloads)

XML Persian Abstract Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer
P. 109-122
Omid Reza Roosata pour * , Neda Maftoon Azad , Ahmad Khalu Ahmadi
Abstract (5320 Views) | Full-Text (PDF) (3494 Downloads)

XML Persian Abstract Effects of silver carp gelatin and pectin on texture and color properties of a fat spread
P. 123-131
Seyed Hassan Jalili , Seyed Pejman Hosseini Shekar abi *
Abstract (6358 Views) | Full-Text (PDF) (4061 Downloads)

XML Persian Abstract Comparison of influence of acidic The improvers adding with Sourdough on" Barbari Bread" staling score
P. 133-140
Narges Rahimi * , Mahdi Karimi , Hashem Pour Azarang , Seyed Ali Mortazavi
Abstract (6002 Views) | Full-Text (PDF) (3826 Downloads)

XML Persian Abstract Optimization of apple fruit sorter performance by detecting bruise and pedicle using machine vision technique
P. 141-157
Samira Karimi , Ashkan Nikian * , Abuzar Velayati
Abstract (5778 Views) | Full-Text (PDF) (3610 Downloads)

XML Persian Abstract Identification effective factors on branding in Iranian food industrial companies
P. 159-170
Fatemeh Shahsavar , Asghar Alam Tabriz *
Abstract (7350 Views) | Full-Text (PDF) (4395 Downloads)

XML Persian Abstract Study the effect of different treatments in control of browning in estahban intermediate moisture fig(cv. Sabz)
P. 171-180
Noshin Faraji , Neda Mafton Azad * , Asgar Farahnaki , Fojan Badiee , Seyed Ebrahim Hosseini
Abstract (6007 Views) | Full-Text (PDF) (3917 Downloads)

XML Persian Abstract Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology
P. 181-196
Amir Pour Farzad * , Mohammad Hossein Hadad Khodaparast , Mahdi Karimi , Seyed Ali Mortazavi
Abstract (6428 Views) | Full-Text (PDF) (5556 Downloads)

XML Persian Abstract The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology
P. 197-206
Seyed Mohammad Meshkani * , Zahra Pour fallah , Hamid Tavakoli Pour , Seyed Hamed Reza Beheshti
Abstract (6124 Views) | Full-Text (PDF) (4685 Downloads)

XML Persian Abstract The study of the influence of two kinds of Emulsifier and Lipase Enzyme on reducing the staling of frozen oily doughnut
P. 207-220
Ladan Dehghan Tanha * , Mehdi Karimi , Maniya Salehi far
Abstract (5931 Views) | Full-Text (PDF) (3669 Downloads)

XML Persian Abstract Evaluation effects of gelatins types on functional properties of fat free set style yogurt
P. 221-230
Ali Motamedzadegan * , Seyed Ahmad Shahidi , Seyed Hashem Hosseini parvar , Saideh Ebdali
Abstract (6846 Views) | Full-Text (PDF) (6769 Downloads)

XML Persian Abstract Investigation of vacuum pressure and storage time on the quality of tomato and carrot
P. 231-241
Arash Ebrahimian , Reza Tabataba i * , Jafar Hashemi
Abstract (5711 Views) | Full-Text (PDF) (3105 Downloads)

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