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    The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses 

    Type: Journal Paper
    Author : MOHAMMAD A MIRI; MOHAMMAD B HABIBI NAJAFI
    Year: 2011
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    Microbiological Examination of Traditional Yogurt Produced from Ewe's Milk in Khorasan Region, Iran: Safety Aspect 

    Type: Conference Paper
    Author : محمدباقر حبیبی نجفی; Mohammad B Habibi Najafi
    Year: 2015
    Abstract:

    Yogurt is one of the most popular types of fermented milk almost all over the world particularly the Middle East. Although cow’s milk is considered the main source for large scale yogurt production, many nomads in Khorasan, ...

    Antioxidant and antimicrobial activities of grape seed extracts prepared by different solvent systems 

    Type: Conference Paper
    Author : محمدباقر حبیبی نجفی; Mohammad B Habibi Najafi
    Year: 2007
    Abstract:

    Six different solvent systems were used for preparation of grape seed extract. Extaction efficiency, reducing strength, ability for free radical scavengering, and the increase of thermal resistance as well as oxidative ...

    ارزيابي ويژگيهاي فيزيكو شيميايي و حسي نمونه هاي عسل استان خراسان 

    Type: Conference Paper
    Author : محمدباقر حبیبی نجفی; Mohammad B Habibi Najafi
    Year: 2001

    Food Biotechnology and its impact on pur food supply 

    Type: Journal Paper
    Author : محمدباقر حبیبی نجفی; Mohammad B Habibi Najafi
    Year: 2006
    Abstract:

    Abstract: Genetically Modified (GM) plants are rapidly entering the food system in the world. These

    modifications, which are intended to enhance plant productivity and product quality, make use of genetic

    ...

    بررسی تاثیر نوع پایدارکننده و زمان رسیدن بر ویژگیهای فیزیکوشیمیایی و حسی بستنی نرم 

    Type: Conference Paper
    Author : محمدباقر حبیبی نجفی; Mohammad B Habibi Najafi
    Year: 2008
    Abstract:

    چکیده:

    دو نوع پایدارکننده ثعلب و پا لسگارد و دو زمان رسانیدن 4 و 6 ساعت در تهیه بستنی با طعم وانیلی مورد استفاده قرار گرفتند . همه

    مخلوط های بستنی طوری تهیه شدند که حاوی 5 درصد چربی، 10 درصد 15 ،MSNF درصد شکر ...

    Date Seeds: A Novel and Inexpensive Source of Dietary Fiber 

    Type: Conference Paper
    Author : محمدباقر حبیبی نجفی; Mohammad B Habibi Najafi
    Year: 2011
    Abstract:

    The date palm (phoenix dactylifera) is the major fruit tree in the Persian Gulf region including south, southeast and eastern parts of Iran. Date fruit seeds (pits) comprise 6-12% of total weight in Tamr stage (completely ...

    بررسي كيفيت و ماندگاري كشمش و برگه آلو در انواع بسته بنديهاي صادراتي 

    Type: Journal Paper
    Author : محمدباقر حبیبی نجفی; Mohammad B Habibi Najafi
    Year: 2001

    process optimization of ricotta cheese according to iranian preferences 

    Type: Journal Paper
    Author : محمدباقر حبیبی نجفی; Mohammad B Habibi Najafi
    Year: 2001
    Abstract:

    0

    بهينه سازي شرايط توليد ماندگاري و كيفيت نوشيدني ميوه اي آبت پنير 

    Type: Journal Paper
    Author : محمدباقر حبیبی نجفی; Mohammad B Habibi Najafi
    Year: 2004
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