Journal of food science and technology(Iran)

Volume & Issue: Volume 23, Issue 175, September 2026

Number of Articles: 20

Optimization Microwave treatment on improving antioxidant properties corn gluten hydrolyzed

Pages 1-12

10.48311/fsct.2026.83632.0

amir taherian, Alireza sadeghi mahoonak, Mohammad Ghorbani, Habibollah Mirzaei

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

Pages 14-26

10.48311/fsct.2026.83711.0

Asma Basati, bahare mirpourian

Evaluation of oxidative stability of Iranian virgin walnut kernel (Juglans regia L.) oil enriched with ultrasound-assisted extracted Iranian germinated paddy rice extract

Pages 28-42

10.48311/fsct.2026.83833.0

Fatemeh Yaghoobi Hasanalideh, Neda Ahmadi Kamazani

Comparison of astaxanthin extraction from, red (Gracilaria corticata) and brown (Sargassum polycystum) macroalgae

Pages 46-57

10.48311/fsct.2026.83896.0

parisa feizi, Yahya Maghsoudlou

Evaluation of the Oxidative Stability of a Blend of Soybean Oil, Palm Olein, and Extra Virgin Olive Oil Using an Accelerated Test

Pages 60-71

10.48311/fsct.2026.83914.0

Mones harasi, Alireza Sadeghi Mahoonak, Muhammad ghorbani, Aman Mohammad ziyaiifar, Mehran Alami, haniya tavakolifard

Optimization of chestnut seed peeling process using infrared radiation

Pages 73-87

10.48311/fsct.2026.84030.0

Shima Ezzati, Majid Javanmard dakheli, Hamed Ahari, Hossein Ahmadi Chenarbon

The effect of maltodextrin-gum arabic combined carrier and freeze drying method on the antibacterial activity of lanternfish (Benthosema pterotum) bioactive peptides against bacteria causing food spoilage

Pages 91-103

10.48311/fsct.2026.84087.0

Soheyl Reyhani Poul, Sakineh Yeganeh, Farzaneh Shakerian, Faezeh Tork Pahnabi, Arash Rakhshani

Improving the Stability and Antioxidant Activity of Curcumin in Stirred Yogurt Using Chitosan-Coated Milk Fat-Based Nanostructured Lipid Carriers

Pages 107-124

10.48311/fsct.2026.84096.0

Arash Abaee, Mohammad Ghorbani, Alireza Sadeghi Mahoonak, Sara Naji-Tabasi

Investigation of the Color Development Process and Changes in Antioxidant Properties of Five Pomegranate Cultivars During the Growing Season

Pages 128-142

10.48311/fsct.2026.117263.82907

Orang Khademi, Maryam Esmati, Mohammad Ali Askari Sarcheshmeh, Erfan Sepahvand

Evaluating the Effect of Turmeric Oleoresin on Improving the Oxidative Stability of Fried Instant Noodles and Its Physicochemical and Sensory Characteristics

Pages 144-159

10.48311/fsct.2026.117437.82916

Paniz Kabiri, Samar Mansouripour, Afshin Jafarpour

International Perspectives on the Safety Regulation of Genetically Modified Foods (GMOs): A Comparative Analysis of Effectiveness and Transparency , Case Studies: United States, Canada, European Union, Brazil, China, Japan, India, Iran.

Pages 163-185

10.48311/fsct.2026.117561.82944

Fatemeh Homayra Shafaei Pahnabi

Investigating the effect of emulsifier gel on the physicochemical and sensory properties of cupcake containing processed (roasted) quinoa flour

Pages 192-204

10.48311/fsct.2026.118158.82970

Maryam salehimahmoodabadi, Bahareh Sahraiyan, Masoomeh Mehraban sangatash

Determination of moisture desorption isotherm curves of Bidens bipinnata L. leaves and stems

Pages 207-216

10.48311/fsct.2026.118231.82984

Leila Yousefi

Extraction of fucoidan from brown algae and its application in the food industry

Pages 218-234

10.48311/fsct.2026.118663.83019

Parisa Lotfi, sajad pirsa

Effects of human and infrastructural factors on the quality of bread: A case study in Dezful County, Iran

Pages 238-247

10.48311/fsct.2026.118650.83025

Seid Reza Falsafi, Ramin Gooruee

Optimization of red pepper drying conditions in a tray dryer with cross current air flow

Pages 249-267

10.48311/fsct.2026.118853.83028

Zahra Hejri

Experimental Study on Chicken meat Thawing Using Hybrid High-Voltage Electric Field and Infrared Technology: Investigating the Effects of Reflector Configuration and Infrared Source Distance

Pages 271-284

10.48311/fsct.2026.119582.83083

Mohsen Dalvi-Isfahan, Hamid Khafajeh

Investigation of Salt Uptake Kinetics in White Cheese Using Mass Transfer Models and Numerical Simulation

Pages 287-298

10.48311/fsct.2026.119728.83093

Mohsen Dalvi-Isfahan

Development and Simulation of a Coupled Salt and Moisture Transfer Model in Cheese Considering the Effects of Temperature and Osmotic Forces

Pages 301-313

10.48311/fsct.2026.119858.83108

Mohsen Dalvi-Isfahan, Hamid khafajeh

Investigation of anthocyanin extraction conditions from red grapes using microencapsulation method and its application in Red Velvet cake

Pages 316-332

10.48311/fsct.2026.117769.82985

Nasrin Amjadian, shima moazzezi, Alireza Faraji

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)

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)