Journal of food science and technology(Iran)

Volume & Issue: Volume 23, Issue 173, July 2026

Number of Articles: 20

Investigating the amount of aflatoxin B1, lead, cadmium, Escherichia coli and Staphylococcus aureus in 18 and 28% pistachio nuts of Chaharmahal and Bakhtiari province

Pages 1-13

10.48311/fsct.2026.83420.0

Ebrahim Davoodi Farsani, Amir Shakerian, Ebrahim Rahimi, Reza Sharafati Chalesshtori

Application of pervaporation process in the production of aromatic compounds in the food industry

Pages 14-36

10.48311/fsct.2026.83573.0

hooriya jangi, Maryam Gharachorloo, Homa Behmadi

Effects of tea matcha on the viability of Lactobacillus plantarum and bifidobacterium bifidum in free form and capsules in the formulation of cake muffin

Pages 37-66

10.48311/fsct.2026.83940.0

MohammadHosein Azizi, shima ezzatii, Seyed Ebrahim Hosseini

Investigation of physicochemical and sensory properties of low-calorie chocolate dairy dessert containing konjac gum and sorbitol

Pages 67-84

10.48311/fsct.2026.84044.0

Maryam Safari, Alireza Masoudnia, Fatemeh Zia Ziabari

Effect of different hydrocolloids as gelator on the qualitative properties of canola oil oleogel

Pages 85-103

10.48311/fsct.2026.84081.0

Arezou Tavakoli Najafabadi, Hajar Abbasi

Effect of Concentration and Temperature on the Rheological Flow Behavior and Dynamic Oscillatory Properties of purified Alooche Exudate Gum

Pages 104-117

10.48311/fsct.2026.116750.82879

Akbar Zarein, reza farahmandfar, Jafar Milani, Hannaneh Moniri, Zeinab Qazanfarzadeh

Extraction of Taraxacum officinale L., Althaea officinalis L. and Olea europaea L. leaves extracts by percolation, ultrasound and supercritical fluid methods, and comparing their antioxidant activity

Pages 118-133

10.48311/fsct.2026.116964.82893

Samira Habibi, Afshin Jafarpour, seyed Ebrahim Hoseini, Mohammad Hossein Azizi Tabrizzad

Evaluation of the effect of alpha-amylase and transglutaminase enzyme treatment on the rheological properties of dough and some baking characteristics of hamburger buns prepared from whole wheat flour

Pages 118-133

10.48311/fsct.2026.117111.82898

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

Study on the use of extruded wheat bran and xanthan gum on quantity and quality of chocolate sponge cake

Pages 134-146

10.48311/fsct.2026.117161.82901

Saeed Motabegh, Bahareh Sahraiyan, Masoomeh Mehraban sangatash

Evaluation of changes in olive oil quality indicators and fatty acid profile in response to harvest delay

Pages 147-157

10.48311/fsct.2026.117742.82940

mandana tayefe, Azin Nasrollah zade, اصغری فر asgharifar, ملکی maleki

Evaluation of the effect of oat extract and microbial transglutaminase enzymatic treatment on phenolic compounds, sensory properties and viability of probiotic bacteria in synbiotic yogurt

Pages 158-174

10.48311/fsct.2026.117774.82941

Parwin Kianara, Hossein Jooyandeh, Mohammad Noshad, Mohammad Hojjati, Mohammad Amin Mehrnia

Investigating the effect of adding microgreen rice powder and transglutaminase enzyme treatment on nutritional value and color characteristics of sponge cake

Pages 175-193

10.48311/fsct.2026.117775.82942

Hossein Jooyandeh, Behrooz Alizadeh Behbehani, sara Saniee

Optimization of apple seed protein hydrolysis using alkalase enzyme and investigation of its antioxidant properties

Pages 194-212

10.48311/fsct.2026.118036.82958

Mehrab Bagher, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Morteza Khomeiri

The effect of rice microgreen powder and microbial transglutaminase enzyme on the textural and sensorial characteristics of sponge cake during storage period

Pages 213-231

10.48311/fsct.2026.118304.82988

Hossein Jooyandeh, Behrooz Alizadeh Behbehani, sara saniee

Rheological and Textural Properties of Functional Yoghurt Containing Microencapsulated Saffron Petal Extract with Sodium Caseinate

Pages 232-246

10.48311/fsct.2026.118838.83029

Atie Jalilian Rastgou, Hojjat Karazhiyan

Comparison of the Antimicrobial Effect of Hydroalcoholic Extracts of Fruit and Root of Prosopis farcta on Cariogenic Streptococci and Bacteria Causing Infection and Food Poisoning

Pages 247-256

10.48311/fsct.2026.118888.83030

shima mehrabi, vajiheh fadaei, mania salehifar

Effect of enzymatic treatment of microbial transglutaminase and addition of gelatin and carrageenan on some physicochemical properties of low-fat set yogurt

Pages 257-276

10.48311/fsct.2026.118974.83035

Leila Bakhtiari, Hossein Jooyandeh

Investigation of the Effects of Different Levels of Hydroalcoholic Extract of Spirulina platensis on the Physicochemical, Sensory, and Antimicrobial Properties of a Functional Licorice Beverage

Pages 277-298

10.48311/fsct.2026.119074.83045

sahar jalili, ebrahim sadin, mozhgan emtyazjoo

Optimization of Probiotic Biscuit Formulation Containing Corn Flour, Buckwheat Flour, and Inulin Using Mixture Design and Evaluation of Functional and Quality Properties

Pages 299-315

10.48311/fsct.2026.119376.83069

Aynaz Gharebashi, Rahil Rezaei, Hamid Bakhshabadi

Applications of Novel Frying Technologies in Food Processing: Advantages, Limitations, and Industrial Challenges

Pages 330-351

10.48311/fsct.2026.115543.1000

bahareh maroufpour, aman mohammad ziaiifar, hassan sabbaghi, Mohammad Ghorbani, Saeed Yalghi

Journal of food science and technology(Iran)

Journal Archive

Volume 23 (2026)

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)

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Volume 12 (2015)

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Volume 8 (2011)

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Volume 1 (2004)