@article { author = {}, title = {The effect of processing conditions on the gel strength of whitecheek shark (Carcharhinus dussumieri) skin gelatin}, journal = {Food Processing and Preservation Journal}, volume = {2}, number = {1}, pages = {1-14}, year = {2012}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر شرایط فرآوری بر قدرت ژل ژلاتین پوست کوسه چانه سفید}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_852.html}, eprint = {https://fppj.gau.ac.ir/article_852_7e4908e952115eae299c27a9df9262cc.pdf} } @article { author = {}, title = {The effect of yeast and the fermentation time on the phytic acid content and sensory properties of Barbari bread in Gorgan}, journal = {Food Processing and Preservation Journal}, volume = {2}, number = {1}, pages = {15-26}, year = {2012}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر مقدار مخمر و زمان تخمیر بر مقدار اسید فیتیک و ویژگی‌های ارگانولپتیکی نان بربری در شهرستان گرگان}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_853.html}, eprint = {https://fppj.gau.ac.ir/article_853_4f254f7485f69f389c5c059abe1a907b.pdf} } @article { author = {}, title = {Antioxidative effect of browned product of fructose on lipid oxidation and sensory attributes of Indian shrimp (Penaeus indicus) under frozen storage}, journal = {Food Processing and Preservation Journal}, volume = {2}, number = {1}, pages = {27-40}, year = {2012}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی اثر آنتی‌اکسیدانی محصول قهوه‌ای شده فروکتوز بر اکسیداسیون چربی و خواص حسی میگو‌ هندی (Penaeus indicus) در شرایط انجماد}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_854.html}, eprint = {https://fppj.gau.ac.ir/article_854_d0a6e972aceafe5ab4b21074a8e601f1.pdf} } @article { author = {}, title = {Evaluation of formulation novel fruity from cantaloupe puree (Jel Mc) with using from RSM and PCA Methods}, journal = {Food Processing and Preservation Journal}, volume = {2}, number = {1}, pages = {41-54}, year = {2012}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی فرمولاسیون فرآورده میوه‌ای نوین از پوره طالبی (ژل مک) با استفاده از روش‌های سطح پاسخ (RSM) و تحلیل مؤلفه اصلی (PCA)}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_855.html}, eprint = {https://fppj.gau.ac.ir/article_855_743e7f0a276cd6f6c46085d1e624579e.pdf} } @article { author = {}, title = {Modeling the effect of temperature on honey viscosity}, journal = {Food Processing and Preservation Journal}, volume = {2}, number = {1}, pages = {55-68}, year = {2012}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {مدل‌سازی تأثیر دما بر ویسکوزیته عسل}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_856.html}, eprint = {https://fppj.gau.ac.ir/article_856_96df57e9e9a4834f38bee32587e169cb.pdf} } @article { author = {}, title = {Production of canola protein concentrate: III- hydrolyzing selected processed products of canola meal (Brasscia napus) using different inclusion levels of phytase and washing with ammoniated methanol}, journal = {Food Processing and Preservation Journal}, volume = {2}, number = {1}, pages = {69-90}, year = {2012}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {نگرشی جدید در تولید کنسانتره پروتئینی کانولا:هیدرولیزin vitro محصولات کانولای (Brasscia napus) فرآوری شده منتخب با غلظت‌های مختلف آنزیم فیتاز و شستشو با محلول متانول آمونیاکی}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_857.html}, eprint = {https://fppj.gau.ac.ir/article_857_4c41485b4ab77c89a7ec2311ef55a2cf.pdf} } @article { author = {}, title = {Effect of ultrasound pretreatment on water absorption characteristic of pea during steeping process}, journal = {Food Processing and Preservation Journal}, volume = {2}, number = {1}, pages = {91-106}, year = {2012}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {تأثیر پیش‌تیمار فراصوت بر ویژگی‌های جذب آب نخود در فرآیند خیساندن}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_858.html}, eprint = {https://fppj.gau.ac.ir/article_858_36db24fa9905b5dd68bb970de1224143.pdf} }