اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، اسفند ماه ۱۳۹۱

مقالات پذیرش شده در اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی

• Mathematical Modeling of Shrinkage of Quince During Hot Air Drying

• Nano particle encapsulation of blueberry by Inulin and β-cyclodextrin

• The Effect of solvent extraction techniques on fatty acid composition of pistachio oil

• A Study on Morphology and Characterization of Polyethylene Terephthalate-Synthetic Mica Nanocomposites: Food Packaging Applications

• Encapsulated bioactive food compounds using double emulsions

• Mass modeling of green bell pepper fruit with some physical characteristics

• A kinetic study of the release of aroma compounds encapsulated in edible films

• 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

• Color quality variation of french fries during frying using image processing

• Investigation on aroma release of model low fat Iranian white brined cheese containing K-carrgeenan and WPC

• Effect of whey protein based edible coating on the microbial properties of mutton during cold storage

• Nanoparticles and food Packaging A review of novel way to control pathogens

• Effect of Steaming on Textural Properties of Date Paste (C.V. Kabkab)

• Design of a molecular distillatory and study of temperature, flow rate of feed and methylation on Extraction of DHA and EPA from fish oil

• Effect of whey powder and carboxymethyl cellulose (CMC) on the rheological characteristics of dough bread by using response surface methodology

• Effect of atmosphere and vacuum condition on the physicochemical properties of canola oil during frying

• Physico-chemical properties of two type of Shahrodi grape seed oil (Lal and Khalili)

• Evaluation and comparison the physicochemical properties and fatty acid profile of Kermanian sunflower and Golestanian soybean oil

• A liquid improver for Flat bread: Interrelationship between texture, dough rheology and image features

• Study the viability of Lactobacillus acidophilus in a soy based frozen yoghurt

• Foaming properties of plants gum

• Characterization of an unknown exudate gum from Iran: Persian gum

• The quality and purity of the proteins extracted from the Lathyrus sativus seeds and optimization by the response surface methodology (RSM)

• Nanoencapsulation of α-tocopherol by Complex Coacervation and its Stability

• Influence of enzymatic treatment on stabilization of traditional Iranian yoghurt drink, Doogh

• Application of Microencapsulation on Probiotic cheddar cheese ripening

• Physicochemical and textural properties of reduced fat mozzarella cheese formulated with fat replacers

• Examination of the effect of mint extract on sunflower oil stability

• Evaluation of amino acid profile of cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers

• Comparative of fermentation in red and yellow watermelon juice by lactic acid bacteria

• Comparative study on effect of pectin, gelatin and modified starch replacement with fish gelatin in textural properties and graininess of Non-fat yogurt

• Active film and coating from chitosan as a functional food

• Investigation on the emulsifying properties of Persian gum as a novel food emulsifier

• Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oils from Ziziphora clinopodioides Lam

• Heat and Mass Transfer Modeling of Part-Baked Sangak Bread Packaged in Modified Atmosphere

• The Effect of Baking Time and Baking Temperature on Porosity, Density and Thermal conductivity of the Part-Baked Sangak Bread, during Baking

• Theoretical aspects of deep-fat frying

• Application of Peleg Model to Study Water Absorption in Bean and Chickpea During Soaking

• Effects of adjunct starter cultures on proteolysis of reduced fat mozzarella cheese during storage time

• Investigation of kinetics of mass transfer parameters during deep fat frying of native gum coated potato chips

• Modeling of Water Absorption of Chickpea During Soaking

• Assessment of citrus flavor nanocapsules efficiency

• Application of Viscoelastic Model in the Chickpea Soaking

• Evaluation the rheological properties of a stabilizer in corresponding solutions and emulsions

• Effect of blanching – hot air drying combination process on physicochemical properties of dried Persimmon slices (Diospyrus kaki L.)

• The challenge to desication of probiotic living cells

• A review on bacteriocins as food biopreservatives

• Effects of Alovera and Sesame Oil Coating on physicochemical properties and shelf life of Bell Pepper

• The effect of applying guar gum, wheat fiber, and citric acid on the shelf-life,specific volume and sensory evaluation of Iranian croissant

• Microencapsulation of Anthocyanins by Spray Drying; a Review

• The effect of applying apple pomace and sodium stearoyl -2-lactylate on rheological properties and shelf life of Taftoon bread

• Enrichment of bread by adding oat flour and using transglutaminase enzyme

• Using shear reversible gels to stabilize the Flixweed (Descurainia sophia L.) syrup

• Chemical Modification of Insoluble Fraction of Persian Gum (Mountain Almond tree gum)

• Designing a cold plasma generator and its effect on decontamination of inocualated egg shells and aluminum foil

• Comparison of different commercial fruit beverage characteristics in Iran

• effect of herbal bioactive compounds on foods microbial spoilage

• Production of high quality loaf breads with using whey products

• The influence of Alginat_Whey protein encapsulation on survivability of Lactobacillus casei

• Improvement of baking parameters of frozen part baked Barbari bread by using gums and enzymes

• Effect of amylase and lipase combination on rheological and quality properties of frozen part baked BarBari bread

• The effect of different concentrations of three types of emulsifier on color of an industrial-made dark chocolate

• Modeling of terminal velocity of orange to characterize suitable sorting process

• On stabilization of acidified milk drinks – a review

• Development of a functional sponge cake using oat fiber

• Production of phenolic antioxidants from apple residue using Rhizopus oligosporus

• Mass modeling of sour orange fruit with some physical characteristics

• Optimize the extraction of phenolic compounds of jujube (Ziziphus Jujube) using ultrasound-assisted extraction method

• Mathematical modeling of drying kinetics of the kiwifruit pastille

• The Effect of Psyllium seed gum as an edible coating and in comparison to Chitosan on the textural properties and color changes of Red Delicious Apple

• Mathematical Modeling of Oven Drying kinetics and Study on Effective Moisture Diffusivity of Spirulina platensis Biomass

• Influence of Interfacial Composition on Droplets Flocculation of Oil-in-Water Emulsions Stabilized By Garden Cress Seed Gum

• Changes in the physicochemical properties of wheat starch as affected by power ultrasound

• Effects of corn resistant starch on physicochemical properties of cake

• The effect of applying gluten, wheat fiber and vinegar on the shelf-life, specific volume and sensory evaluation of Iranian strudels

• Determination of antiradical properties of some essential oils after thermal processing

• Checking of population of Listeria monocytogenes in feta cheese during its ripening by cellular automata

• Checking of antibacterial effect of nano-encapsulated nisin on listeria monocytogenes population in feta cheese

• Effect of silver nanoparticles and gum Arabic coatings on physicochemical and microbial properties of green bell pepper (Capsicum annuum)

• Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep-Fried Model System

• Evaluation of hygiene Lighvan cheese aspects regarding Lactococcus garvieae bacteria relying on culture-based and molecular methods

• Fast monitoring of sucrose using CuO/MWCNTs nanocomposite modified glassy carbon electrode

• Effect of pH and calcium salt simultaneous changes on rheological behavior of xanthan gum- carboxymethyl cellulose blends

• Nanoencapsulation of α-tocopherol by Complex Coacervation Using Factorial design

• Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Deep-Fat-Fried Kurdish Cheese Nuggets

• Changes in volume, porosity and viscoelastic properties of packaged donut during storage

• Evaluating the effect of Tamarind extract on chemical properties of Salmon in cold storage conditions (2 ±1˚C) in a 15-day period

• Isolation and Chracterisation of phytase by Aureobasidium pullulans

• Effects of Three Different drying Methods on Protein Solubility and Color Parameters of Fenugreek Protein Isolate

• Effect of pH on rheological properties of sodium alginate -methyl cellulose mixtures

• Using image processing for optical properties of corn starch nanocomposites

• Evaluation of the effect of grape concentrate instead invert syrup in soymilk pastille formulation an nutritional values and sensory properties

• Optimization of Process Parameters for Foaming of potato puree with Response surface methodology

• Consideration to the effects of gender on some quality characteristics of ostrich meat during aging

• Ice cream microstructure

• Examination of the Effect of Spirulina platensis Microalgae on Drying Kinetics and the Color Change of Kiwifruit Pastille

• Identification of antimicrobial producing Enterococci isolated from Iranian raw milk cheeses using cultural methods

• Adaptive Neuro Fuzzy Modeling of Moisture and Oil Content of Fried Mushroom

• Nanotechnology In Food Packaging