@article { author = {}, title = {Investigation and comparison of Ultrasonic Assisted Extraction (UAE) and Soxhlet Extraction of phenolic compound from licorice root}, journal = {Food Processing and Preservation Journal}, volume = {3}, number = {2}, pages = {1-22}, year = {2011}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی و مقایسه روش های استخراج به کمک اولتراسونیک و سوکسله در استخراج ترکیبات فنولیک از ریشه شیرین بیان}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_1332.html}, eprint = {https://fppj.gau.ac.ir/article_1332_62c8d117c9123665a8fb5e5aa97448cc.pdf} } @article { author = {}, title = {The effect of Basil seed gum as a fat replacer on physico-chemical, micro structural and sensory properties of low-fat set yogurt}, journal = {Food Processing and Preservation Journal}, volume = {3}, number = {2}, pages = {23-42}, year = {2011}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {استفاده از صمغ دانه ریحان به عنوان جایگزین چربی در ماست کم چرب و بررسی خواص فیزیکوشیمیایی، حسی و ریز ساختار آن}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_1333.html}, eprint = {https://fppj.gau.ac.ir/article_1333_404b978122c09f1c8e9668b521089083.pdf} } @article { author = {}, title = {Study on viscoelastic behavior of pomegranate using artificial neural network and mathematical models}, journal = {Food Processing and Preservation Journal}, volume = {3}, number = {2}, pages = {43-58}, year = {2011}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {مطالعه رفتار ویسکوالاستیک انار تحت کرنش ثابت با استفاده از شبکه عصبی مصنوعی و مدل های ریاضی}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_1334.html}, eprint = {https://fppj.gau.ac.ir/article_1334_76a72b2adb8c9edbd23b5dbcc21ce8a4.pdf} } @article { author = {}, title = {Functional properties of rice bran from some Iranian rice varieties}, journal = {Food Processing and Preservation Journal}, volume = {3}, number = {2}, pages = {59-72}, year = {2011}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی ویژگی های عملکردی سبوس حاصل از برخی واریته های برنج ایرانی}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_1335.html}, eprint = {https://fppj.gau.ac.ir/article_1335_2197d9cf524cae1c4ac2ad14669727dd.pdf} } @article { author = {}, title = {Effect of pectin gel on farinograph properties of wheat flour dough and quality of gholach bread}, journal = {Food Processing and Preservation Journal}, volume = {3}, number = {2}, pages = {73-85}, year = {2011}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {تاثیر عملکرد ژل پکتین بر ویژگی های فارینوگرافی خمیر آرد گندم و کیفیت نان قلاچ}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_1336.html}, eprint = {https://fppj.gau.ac.ir/article_1336_4cd65ddaea0ed670ed21804c84a326c0.pdf} } @article { author = {}, title = {Effects of electron beam irradiation and refrigerated storage on microbial and chemical properties of quail meat}, journal = {Food Processing and Preservation Journal}, volume = {3}, number = {2}, pages = {87-100}, year = {2011}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {بررسی اثرات پرتودهی با الکترون شتاب دار و نگهداری در سرمای بالای صفر بر خصوصیات میکروبی و شیمیایی گوشت بلدرچین}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_1337.html}, eprint = {https://fppj.gau.ac.ir/article_1337_fada05c18efb966b4176f4cacfbf0e31.pdf} } @article { author = {}, title = {Measurement and comparison of fatty acids composition in muscle of Cyprinus carpio with Shallow fat frying}, journal = {Food Processing and Preservation Journal}, volume = {3}, number = {2}, pages = {101-111}, year = {2011}, publisher = {Gorgan University Of Agricultural Sciences}, issn = {2423-3544}, eissn = {2423-3803}, doi = {}, abstract = {}, keywords = {}, title_fa = {اندازه گیری و مقایسه ترکیب اسیدهای چرب عضله ماهی کپور معمولی(Cyprinus carpio)با طبخ به روش سرخ کردن در روغن}, abstract_fa = {}, keywords_fa = {}, url = {https://fppj.gau.ac.ir/article_1338.html}, eprint = {https://fppj.gau.ac.ir/article_1338_0e0d863e2f5ead459245aa292721c2dc.pdf} }