اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا، مهر ماه ۱۳۹۳

مقالات پذیرش شده در اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا

• Food products with high satiety properties based on Gum

• Changes in physicochemical properties of corn starch gels by heating time and mechanical effects

• Effect of process control on physicochemical properties of wheat starch gels

• Physicochemical Properties of Encapsulated Red Peper Oleoresin with Gum Arabic and Whey Protein Concentrate

• Physicochemical properties of native and pre-gelatinized wheat starches in the presence of different concentrations of acetic acid

• A comparative study of physiochemical characteristics of pre-gelatinized corn starch in the presence of different concentrations of L-ascorbic and acetic acid

• Effect of Various Factors on the Rheological Characteristics of β-Lactoglobulin Fibril Gels

• Polymer production of antimicrobial packaging for meat packaging

• Using of Sophora Japonica gum to improve the texture characteristics and stability of Cream cheese

• Optimization of mixture exudate gums on physicochemical properties of low fat yogurt

• Effect of hydrocolloids on stability of Nanostructured lipid carriers

• Rheological behaviour and sensory properties of semisolid dairy desserts: effect of carrageenan type and sucrose concentration

• Investigation the experimental parameters influencing the size of nanoparticles obtained from interaction of Persian gum and whey protein concentration

• Interactions between carrageenan, milk proteins, starch & their effects on textural and rheological properties of dairy desserts

• The occurrence, production and applications of exudate gums

• Persian gum: Composition, properties and food applications - a review

• Optimization of conjugated linoleic acid (CLA) oil-in-water beverage emulsion based on Arabic and xanthan gum through response surface methodology

• Polysaccharides-based nanoparticles as delivery systems for food bioactive compound

• Hydrocolloids in gluten-free breads: A review

• Wild sage seed: A wise choice for hydrocolloid extraction

• Effect of hydrocolloid type and concentrations on part baked frozen Barbari bread

• Production of gluten-free biscuit based on rice flour, soybean flour and Lecithin

• Using different hydrocolloids based edible coating formulations for performance of osmotic dehydration of quince

• The mechanism of stabilization of Iranian yogurt drink (Doogh) by hydrocolloids

• The effect of hydrocolloid coating on cheese quality

• Effect of Hydrocolloids on Sensory Properties of the Fermented Whey Beverage

• Effect of gamma irradiation on the rheological properties of Persian gum

• Effect of gamma irradiation on the physicochemical properties of gum tragacanth (Astragalus campatus)

• Chitosan based active edible films: Properties and applications

• Nanometric colloidal systems: merits, applications and disadvantages

• Applications of inulin and oligofructose in health and nutrition

• Evaluation of hydrocolloids and their applications

• Effect of guar gum and ascorbic acid on rheological and baking properties of composite bread (wheat -barley)

• The physiological and rheological effects of part baked frozen bread with guar and xanthen gums

• Effect of Guar, Balangu seed gums and gelatinization time on the physicochemical and sensory characteristics of the fermentative donuts

• Influence of hydrocolloids and gelatinization time on decreasing oil absorption of fermentative donuts during deep–fat frying

• Effect of UV irradiation on rheological properties of tragacanth gum

• Stabilization of milk–sour cherry juice mixture using Persian gum and gum tragacanth: efficiency and mechanism

• The Effect of Isabgol (Plantago psylium) Mucilage and Zataria multiflora Essential Oils on Microbial Load and Improving Shelf Life of Fresh Cut Carrot

• Advances in pectin extraction

• Effects of ozone on the physiochemical properties of hydrocolloids

• Use of Modified Starches in Stabilizing and Protecting Flavors

• Effect of Lepidium perfoliatum seed gum as a fat replacer on the rheological properties of chiffon cake batter

• Reduction of acrylamide formation and oil uptake using basil (ocimum basilicum) seed mucilage and pectin coatings during potato deep frying

• Viscoelastic behavior of aqueous tertiary systems of whey protein isolate and balangu-wild sage seed gums

• Microstructural properties of heat-induced gels of whey protein isolate mixed with balangu and wild sage seed gums

• Reduction of acrylamide formation and oil uptake using garden cress (Lepidium sativum) seed mucilage and pectin as coatings in doughnut

• Production and Evaluation of Physicochemical Characteristics of Cellulosic Film Incorporated Microencapsulated Linalool

• Interactions between Gelatin and other hydrocolloids in food systems

• Investigating the effect of Purslane gum (Portulaca oleracea L.subsp. Sativa) on the rheological properties of low-fat yogurt

• Application of nanofiber cellulose (NFC) as stabilizer in low-fat food products

• A Comparative Study on the Properties of Films Made from Tragacanth, Locust bean and Alyssum homolocarpum Seed Gum

• The effect of basil seed gum (BSG) on oil uptake and quality properties of fried potato

• Effect of salep gum on oil absorption and quality properties of fried potato

• Effect of Alyssum homolocarpum gum as fat replacer on chemical and sensory properties of ultra-filtrated Iranian white cheese

• The Influence of Acacia Gum and Whey Protein on the Stability of Microencapsulated Bioactive Compounds of Saffron

• Production of bioactive hydrocolloidal nanocomplexes

• Hydrocolloids as a component of polyelectrolyte nanocomplexes

• Investigation of some functional properties of Quince seed mucilage extracted by ultrasound

• Review on Pectin Extraction from Sugar Beet Pulp and it’s Characterization

• Fundamentals of Electrospinning, a Novel Delivery Vehicle for Encapsulation of Bioactive Compounds by Hydrocolloids

• The effect of different hydrocolloids on the physical stability of liposome dispersion

• Optimizing the method of inulin extraction from Iranian landraces chicory roots using response surface methodology

• Methods of isolating different structural fraction of inulin from chicory plants and physiochemical properties of the resulting compunds

• Investigating callus induction from seed coat layer of quince for mucilage production

• Effects of different gum types on retardation of staling of low calorie microwave baked cakes

• Effect of different hydrocolloids on the quality and shelf life of sponge cakes

• The influence of preservatives on the physical stability of Q10-loaded Nanostructured lipid carriers

• Extraction and purification of Balangu (Lallemantia royleana) seed gum

• On the Effect of Temperature, PH on Emulsion Stability in BalangooyShirazi Seed Gum via Ultra Thoracic and Supersonic

• Food Hydrogels: New carrier systems for sustained release of nutraceuticals and functional compounds

• A survey about application of native Zedo gum as a stabilizer in probiotic yogurt supplemented with microalgae Spirulina platensis

• Development of a stabilizer for set-yogurt production containing gelatin, modified starch and guar gum

• Vibrational spectra of Ocimum basilicum L. seed gum

• Important of Katira Gum (Gond Katira) or Tragacanth Gum as a Herbal Medicine

• Effect of Spray Drying Conditions on the Physicochemical Properties of Barberry (Berberis vulgaris) Extract Powder

• A feasibility study on the drying of fig extract (The relation between the key operating parameters of a pilot scale spray dryer and product specifications)

• The effect of hydrocolloids guar and gelatin on texture and sensory properties of mulberry-made pastille

• Stability enhancement of ginger oil in water submicron beverage emulsion by hydrocolloid blend and ester gum

• Evaluation of Agar Gel Microstructure using Scanning Electron Microscopy (SEM) Images

• Termination of composition of Balangu (Lallemantia royleana)seed gum

• Effect of carboxymethyl cellulose, saalab and tragacanth coating agents on physicochemical and sensory properties of deep fried doughnut

• Study of using Xanthan and Tragacanth (Katira) as Fat replacement in low fat French salad dressing

• Emulsification of mint essential oil in aqueous solution of Basil seed gum and Arabic gum using ultrasonication

• Performance of different hydrocolloids in fried battered nuggets

• The effects of ingredients on the rheological properties of batters and sensory properties of crusts in fried foods

• Synergistic Effect of Using Carrageenan with Xanthan Gum

• Influence of different hydrocolloids on physical stability of beverage emulsions

• Comparison of mixed and layer by layer methods (whey protein isolate–tragacanthin) on the stability of emulsions

• Effect of pH on flow behavior of milk protein–soluble fraction of Iranian native gums (Persian or tragacanth) complexes

• Effect of Different Edible Hydrocolloids on Oil Uptake; a Review

• The Possibility of Supplanting Gelatin with Inulin in Producing Diet Gummy Candy

• LOCUST BEAN GUM: Properties and applications

• Konjac mannan: properties and applications

• Coating mushrooms with Locust bean gum: Chemical Characterization

• Determination of Parameters of Chitosan Extraction from Shrimp Shell

• The Production of Edible Composite Films based on Pullulan and Gelatin

• Improving Features of the Pullulan – Gelatin Composite Film Using Nano Fiber Cellulose

• Microencapsulation of Spearmint oil by Spray drying Method With Malthodextrin/Arabic(Acasia) Gum

• Effect of Modified Starch in the Microencapsulation of Spearmint oil by Spray drying

• Stability Of Spearmint Oil Emulsions Prepared With Malthodextrin/Arabic(Acasia)Gum and Modified Starch

• Coating of mushrooms by Iranian Endemic Gum (Loucost Gum): Evaluating Barrier Properties and Physico Mechanical Effects.

• Rheological properties of egg yolk substitutes in a model mayonnaise system using Acanthophyllum glandulosum (Chubak) gum

• The structural and rheological characteristics of Pistacia Lentiscus oleoresin (Iranian Mastic gum) as a novel native hydrocolloid

• Rheological and physicochemical properties of ice cream containing Aloe Vera gel powder as stabilizer

• Whey protein isolate-Persian gum interactions at neutral pH: A new approach in food systems

• Physico-chemical and rheological properties of psyllium seed hydrocolloid

• Associative Phase Separation in Aqueous Mixtures of β-lactoglobulin and Gum Tragacanth – Whole Gum and the Soluble Fraction of the Gum

• The pH-dependent interactions in Basil seed gum/whey protein isolate mixed dispersions: A rheology and phase behavior study

• Paper Persian Gulf shrimp waste optimization of chitosan extraction conditions

• Use of dietary fibres as stabilisers for oxygen lactose-free frozen desserts

• Effect of addition of wheat dietary fiber on improving of organoleptic quality of beef sausage

• Effect of guar gum and ascorbic acid on rheological and baking properties of insect damaged wheat flour

• Examination of the Effect of Agar and Guar Gum on Drying Kinetics of Kiwifruit Pastille

• Development of emulsifying property in Persian gum using octenyl succinic anhydride (OSA)

• Characterization of Tragacanth- Locust Bean Gum Edible Film Blend

• Milk dessert with the addition of pectin and dietary fiber Citri-Fi

• Effect of microfluidization on encapsulation of model polyphenols in casein micelles and rennet gelation of the casein micelles

• Fabrication and characterization of curcumin-loaded albumin-gum Arabic coacervate

• Utilization of flaxseed protein isolates to improve the nutritional quality of bakery products