Journal of Food Biosciences and Technology (JFBT)

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مجله دارای رتبه علمی پژوهشی از وزارت بهداشت، درمان و آموزش پزشکی میباشد

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Volume 7 - Number 2 (2017 ) New!

Current Issue: Volume 07, Issue 2, Summer and Autumn 2017


1		Incidence of Virulence Determinants and Antibiotic Resistance in Lactic Acid Bacteria Isolated from Iranian Traditional Fermented Camel Milk (Chal)
	Page 1-8
	N. Soleymanzadeh; S. Mirdamadi; M. Kianirad
	Show Article \| PDF (236 K)

2		Evaluating the Production Yield of an Exopolysaccharide Produced by Enterobacter cloacae subsp. Dissolvens in Seawater
	Page 9-18
	S. Azari; S. Amiri; M. Radi
	Show Article \| PDF (229 K)

3		Identification of Colored Components Produced in Sugar Beet Processing Using Gel-Permeation Chromatography (GPC) with UV and RI Detection
	Page 19-26
	M. E. Bahrami; M. Honarvar
	Show Article \| PDF (1078 K)

4		The Effect of Seaweed Powder on Physicochemical Properties of Yellow Alkaline Noodles
	Page 27-34
	L. Shahsavani; T. Mostaghim
	Show Article \| PDF (1023 K)

5		Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content
	Page 35-48
	M. Ramzi; M. Kashaninejad; F. Salehi; A. R. Sadeghi Mahoonak; M. A. Razavi
	Show Article \| PDF (1243 K)

6		Production of a Safe and Efficient Antioxidant-Rich Extract from Sweet Orange (Citrus sinensiscv Shahsavari) Peel
	Page 49-56
	F. Rasouli Ghahroudi; M. Mizani; K. Rezaei; M. Bameni Moghadam
	Show Article \| PDF (1054 K)

7		High Pressure Processing and its Application in Cheese Manufacturing: A Review
	Page 57-66
	F. Hokmollahi; M. R. Ehsani
	Show Article \| PDF (370 K)

8		Fermentative Lactic Acid Production by Lactobacilli: Moser and Gompertz Kinetic Models
	Page 67-74
	F. Ardestani; F. Rezvani; G. D. Najafpour
	Show Article \| PDF (291 K)

9		Molecular Analysis, Serotyping and Antibiogram Pattern of Salmonella in Marketed Local, Industrial and Breeder Poultry Eggs in Tabriz City, Iran
	Page 75-82
	S. Danesh Ghohar; A. Javadi; A. R. Dehnad
	Show Article \| PDF (1000 K)

10		The Effects of Different Thawing Methods on the Hygienic Quality of the Canned Tuna
	Page 83-90
	N. Hosseini; F. Abdolmaleki
	Show Article \| PDF (594 K)

Publication Information

Publisher
Tehran Science and Research Branch, Islamic Azad University
Executive Manager
Mehrdad Ghavami ( BSc , MSc , PhD , CChem , MRSC)
Manager
Maryam Gharachorloo (BSc , MSc , PhD)

ISSN	2228-7086

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	Islamic World Science Citation Center(ISC)
	Scientific Information Database (SID)

Journal of Food Biosciences and Technology (JFBT)

Incidence of Virulence Determinants and Antibiotic Resistance in Lactic Acid Bacteria Isolated from Iranian Traditional Fermented Camel Milk (Chal)

Evaluating the Production Yield of an Exopolysaccharide Produced by Enterobacter cloacae subsp. Dissolvens in Seawater

Identification of Colored Components Produced in Sugar Beet Processing Using Gel-Permeation Chromatography (GPC) with UV and RI Detection

The Effect of Seaweed Powder on Physicochemical Properties of Yellow Alkaline Noodles

Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content

Production of a Safe and Efficient Antioxidant-Rich Extract from Sweet Orange (Citrus sinensiscv Shahsavari) Peel

High Pressure Processing and its Application in Cheese Manufacturing: A Review

Fermentative Lactic Acid Production by Lactobacilli: Moser and Gompertz Kinetic Models

Molecular Analysis, Serotyping and Antibiogram Pattern of Salmonella in Marketed Local, Industrial and Breeder Poultry Eggs in Tabriz City, Iran

The Effects of Different Thawing Methods on the Hygienic Quality of the Canned Tuna