Journal of food science and technology(Iran)

Volume & Issue: Volume 23, Issue 170, April 2026

Number of Articles: 20

Investigation of the characteristics of chlorophyll extracted from vegetable wastes and its application as a stable natural food colorant

Pages 1-13

10.48311/fsct.2026.116513.1001

Hadi Maddai Barough, akram sharifi

The effect of soaking temperature and time on the qualitative and marketability of parboiled rice

Pages 14-30

10.48311/fsct.2026.81622.0

Kimia Babazadeh zeidi, S. Jafar Hashemi, Ebrahim Taghinezhad

Preparing biodegradable film of zinc oxide nanoparticles-carboxymethyl cellulose-gelatin and evaluation of its physical and mechanical properties

Pages 31-40

10.48311/fsct.2026.83724.0

ابراهیم biabani agdam, Mohammad Hadi Khoshtaghaza, Mohammad Hossein Azizi, Mojgan Mirzataheri

The effect of microfiltration pretreatment on the concentration efficiency of kiwifruit juice

Pages 40-56

10.48311/fsct.2026.83817.0

Amir Pourmoradian, Hossein Mirsaeedghazi, Seyyed-abbas Mousavi

Investigation of Antidiabetic, Antihypertensive, and Antioxidant Properties of Bioactive Peptides Extracted from the Waste of Green Tiger Shrimp (Penaeus semisulcatus)

Pages 57-73

10.48311/fsct.2026.83919.0

mahya damali amiri, reza hasan sajedi

The effect of Aloe vera gel and fennel (Foeniculum vulgare) essential oil on qualitative characteristics of apples during storage

Pages 74-86

10.48311/fsct.2026.83997.0

fatemeh shahdadi, Zahra Ranjbarinasab, Seyedeh Zahra Nabavi Rayeni, Sanaz Nasiripour, Marziyeh Rouhandeh

Investigating the Effect of Resting Time and Foam Mixing Variables on Paprika Powder Produced by Microwave-Assisted Foam Drying

Pages 87-97

10.48311/fsct.2026.83999.0

somayeh sanjari banestsni, Nafiseh Jahanbakhshian, Sediqeh Soleimanifard, Maryam Khakbaz Heshmati, Zahra Beig Mohammadi

The Study of the Effects of Replacing Date Syrup and Date Seed Powder on the Physicochemical and Sensory Properties of Diet Ice Cream

Pages 98-112

10.48311/fsct.2026.84015.0

Morva Hosseiny, Alireza shahab Lavasani

Effect of melatonin treatment on enzymatic browning, nutritional quality and shelf life of fresh-cut apple fruit

Pages 113-122

10.48311/fsct.2026.84022.0

Boukaga Farmani, Morteza Soleimaniaghdam

Evaluating the effect of aqueous and ethanolic extracts of Moringa oleifera leaves on the microbial, chemical, and sensory properties of heat-treated non-carbonated doogh

Pages 123-140

10.48311/fsct.2026.84036.0

Samaneh Mohseni, Mohammadreza Khani, Shadi Mehdikhani

The effect of using ultrasound and microwave pretreatment on the antioxidant and anticancer activity of polysaccharides extracted from the Chlorella vulgaris microalgae

Pages 141-158

10.48311/fsct.2026.84095.0

Maryam Alavi, Sakineh Yeganeh, Parastoo Pourashouri, Mina Esmaili Khariki, Sarvenaz Khalili Tilami

Investigation of the rheological and physicochemical properties of ice cream enriched with kefir and vegetable stabilizers using the Mixture Design method

Pages 159-176

10.48311/fsct.2026.84099.0

Ali Sahrae, Mahnaz Jokar2, mansooreh soleimani fard

Investigation of the production of low-fat dairy dessert containing postbiotics, Aloe vera and encapsulated crocin with balangu gum complex and sodium caseinate protein

Pages 180-200

10.48311/fsct.2026.116949.82883

Roghayeh Ezzati, Leyla roozbeh nasiraei, Sara Jafarian, Masoud Dezyani, Fatemeh Shahdadi

Investigation of Physicochemical and Rheological Properties of Nanocomplexes Prepared from Sodium Caseinate and Balangu Seed Gum

Pages 201-229

10.48311/fsct.2026.116950.82884

Roghayeh Ezzati, Leyla roozbeh nasiraei, Sara Jafarian, Masoud Dezyani, Fatemeh Shahdadi

Investigation the effect of adding alpha-amylase and transglutaminase enzymes on the physicochemical and textural properties of hamburger buns

Pages 230-244

10.48311/fsct.2026.117073.82892

Roghayeh Hasan Beygi, Hossein Jooyandeh, Mohammad Hojjati, Hasan Barzegar

Production of hamburger buns made from whole wheat flour

Pages 245-258

10.48311/fsct.2026.117114.82899

Roghayeh Hasan Beygi, Hossein Jooyandeh

Evaluation of physicochemical properties and purity indices of sugar beet syrup according to different irrigation conditions

Pages 259-273

10.48311/fsct.2026.117121.82900

Amir Nourjou, Iraj Karimi sani, Parviz Ahmadi Gheshlagh

The effect of different levels of replacing wheat flour with jujube powder on the quality characteristics and sensory acceptance of biscuits

Pages 274-282

10.48311/fsct.2026.117456.82919

Masoud Yaghbani

Production of Hydrolyzed Protein from Beluga (Huso huso) Head: Effect of Ultrasound and Microwave on Antioxidant Properties

Pages 283-299

10.48311/fsct.2026.117483.82920

Mina Esmaeili, Seyede Mohaddese Hoseyni, Sakineh Yeganeh

The effect of edible coating of alginate and different concentrations of mint (Mentha piperita) extract on physicochemical, microbial, rheological and organoleptic properties of lactic cheese containing walnuts

Pages 300-313

10.48311/fsct.2026.83373.0

Atefeh Shadi Govar, masoud dezyani, Fatemeh Shahdadi

Journal of food science and technology(Iran)

Journal Archive

Volume 23 (2026)

Issue 171

Issue 170

Volume 22 (2025-2026)

Volume 21 (2024)

Volume 20 (2023)

Volume 19 (2022)

Volume 18 (2021)

Volume 17 (2020)

Volume 16 (2019)

Volume 15 (2018)

Volume 14 (2017)

Volume 13 (2016)

Volume 12 (2015)

Volume 11 (2014)

Volume 10 (2013)

Volume 9 (2012)

Volume 8 (2011)

Volume 7 (2010)

Volume 6 (2009)

Volume 5 (2008)

Volume 4 (2007)

Volume 3 (2006)

Volume 2 (2005)

Volume 1 (2004)