Conference information
اولین همایش الکترونیکی نوآوری در فراوری مواد غذاییThe first electronic conference on food processing innovation
Date: 26 February 2013
Index date: 14 October 2015
Pages: 520
Papers:99
Views: 74274
Conference national idIECFP01
Authors: 291 author
The first electronic conference on food processing innovation papers
1. A Study on Morphology and Characterization of Polyethylene Terephthalate-Synthetic Mica Nanocomposites: Food Packaging Applications
Full textYear: 1391Language: EnglishPages: 52. A case study on the relationships between selected crumb image and dough rheological features of Barbari flat bread as influenced by dough mixing and proofing time
Year: 1391Language: EnglishAuthors: Seyed Hossein Razavizadegan Jahromi - امیر پورفرزاد - Farideh Tabatabaee Yazdi - Seyed Ali MortazaviPages: 44. A liquid improver for Flat bread: Interrelationship between texture, dough rheology and image features
Full textYear: 1391Language: EnglishPages: 65. A review on bacteriocins as food biopreservatives
Full textYear: 1391Language: EnglishPages: 57. Adaptive Neuro Fuzzy Modeling of Moisture and Oil Content of Fried Mushroom
Year: 1391Language: EnglishPages: 48. Application of Microencapsulation on Probiotic cheddar cheese ripening
Year: 1391Language: EnglishPages: 411. Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Deep-Fat-Fried Kurdish Cheese Nuggets
Full textYear: 1391Language: EnglishPages: 714. Changes in volume, porosity and viscoelastic properties of packaged donut during storage
Full textYear: 1391Language: EnglishPages: 615. Characterization of an unknown exudate gum from Iran: Persian gum
Full textYear: 1391Language: EnglishPages: 516. Checking of antibacterial effect of nano-encapsulated nisin on listeria monocytogenes population in feta cheese
Full textYear: 1391Language: EnglishPages: 717. Checking of population of Listeria monocytogenes in feta cheese during its ripening by cellular automata
Full textYear: 1391Language: EnglishPages: 620. Comparative of fermentation in red and yellow watermelon juice by lactic acid bacteria
Full textYear: 1391Language: EnglishPages: 521. Comparative study on effect of pectin, gelatin and modified starch replacement with fish gelatin in textural properties and graininess of Non-fat yogurt
Full textYear: 1391Language: EnglishPages: 722. Comparison of different commercial fruit beverage characteristics in Iran
Full textYear: 1391Language: EnglishPages: 525. Design of a molecular distillatory and study of temperature, flow rate of feed and methylation on Extraction of DHA and EPA from fish oil
Full textYear: 1391Language: EnglishPages: 728. Development of a functional sponge cake using oat fiber
Full textYear: 1391Language: EnglishPages: 529. Effect of Steaming on Textural Properties of Date Paste (C.V. Kabkab)
Full textYear: 1391Language: EnglishPages: 630. Effect of amylase and lipase combination on rheological and quality properties of frozen part baked BarBari bread
Full textYear: 1391Language: EnglishPages: 632. Effect of blanching – hot air drying combination process on physicochemical properties of dried Persimmon slices (Diospyrus kaki L.)
Year: 1391Language: EnglishPages: 334. Effect of pH on rheological properties of sodium alginate -methyl cellulose mixtures
Full textYear: 1391Language: EnglishPages: 637. Effect of whey protein based edible coating on the microbial properties of mutton during cold storage
Year: 1391Language: EnglishPages: 438. Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep-Fried Model System
Full textYear: 1391Language: EnglishPages: 539. Effects of Alovera and Sesame Oil Coating on physicochemical properties and shelf life of Bell Pepper
Full textYear: 1391Language: EnglishPages: 1442. Effects of corn resistant starch on physicochemical properties of cake
Year: 1391Language: EnglishPages: 4
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