Volume 01, JFBT(Vol.1)
مرور بر اساس
ارسال های اخیر
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Changes in Wheat Starch Crystallinity During Staling of Flat Breads: Effects of Protein on Retrogradation
(Tehran Science and Research Branch, Islamic Azad University, 2012-06-01)ABSTRACT: The crystallinity of wheat starch in two types of flat breads was studied using Differential Scanning Calorimetery. Three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two ...
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Shelf-Life of Apples Coated with Whey Protein Concentrate- Gellan Gum Edible Coatings
(Tehran Science and Research Branch, Islamic Azad University, 2012-06-01)ABSTRACT: Edible coatings made from whey protein concentrate (WPC) and gellan gum (G) were investigated for their capacity to preserve the quality of Malus domestica cv Golab apples. WPC and gellan gum coatings at different ...
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Process Optimization in Vacuum Frying of Kiwi Slices Using Response Surface Methodology
(Tehran Science and Research Branch, Islamic Azad University, 2012-06-01)ABSTRACT: Vacuum deep-fat frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper the effect of ...
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Growth and Activity of Selected Probiotic Strains in UHT Milk
(Tehran Science and Research Branch, Islamic Azad University, 2012-06-01)ABSTRACT: The growth rate of two probiotic strains with documented health effects was studied in ultra-high temperature treated milk separately and beside each other. The probiotic strains were Lactobacillus acidophilus ...
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Assessment of Flavor Volatiles of Iranian Rice Cultivars during Gelatinization Process
(Tehran Science and Research Branch, Islamic Azad University, 2012-06-01)ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, ...
