Journal of food science and technology(Iran)

Volume & Issue: Volume 23, Issue 178, December 2026

Number of Articles: 19

Feasibility study of producing functional oil cake using Shiitake and Ganoderma mushroom powders and investigating their quality characteristics

Pages 1-17

10.48311/fsct.2026.83362.0

Yasamin Bakhtiari, Maryam Gharachorloo, Masoud Honarvar

Effect of pulsed electric fields on antioxidant and polyphenolic properties of stinging nettle and its effect on bread quality

Pages 18-32

10.48311/fsct.2026.83794.0

Maryam Najafiyan Mehrabad, Zahra Mazloom, Mehdi Gharekhani, Kazem Alirezalu

Investigating the effect of using grape pomace powder to produce functional fruit filling containing Bacillus coagulans on the physicochemical and sensory characteristics of flour pastry

Pages 36-46

10.48311/fsct.2026.83869.0

farzad saberi, Mostafa karami, azam shiri, Mousa Rasouli, rouhollah karimi

Effect of incorporated soy protein isolate and microbial transglutaminase enzyme on the rheological and quality properties of gluten-free bread based on corn flour

Pages 48-59

10.48311/fsct.2026.83926.0

Hanieh Mahalleh, Zahra Mazloom, Mehdi Gharekhani, Kazem Alirezalu

Fabrication of biofilm based on water-soluble polysaccharide extracted from the Eremurus Spectabilis root: investigation of physicochemical, mechanical and antioxidant properties

Pages 62-77

10.48311/fsct.2026.83936.0

Zahra Hosseinpour, Razieh Niazmand, MohammadReza Abdollahi Moghaddam, Mahboobe Sarabi-Jamab

Optimization of the Effect of Grape Syrup on the Fruit Filling in Comparison with Fructose Syrup and Sorbitol Syrup, and Evaluation of Their Physicochemical Properties

Pages 80-90

10.48311/fsct.2026.83968.0

Farzad Saberi, Mostafa karami, Azam Shiri, Mousa Rasouli, Rouhollah Karimi

Study of the antimicrobial effect of a polyvinyl alcohol-carboxymethyl cellulose composite film and seed mucilage containing Perovskia essential oil

Pages 92-101

10.48311/fsct.2026.84086.0

Marjan Ghasemloo, Ali Misaghi, Abolfazl Kamkar, Hassan Gandomi Nasrabadi, Ali Khanjari

Application of microencapsulated Lactobacillus rhamnosus ATCC 7469 with milk protein concentrated in the production of functional orange juice and investigation of its qualitative characteristics

Pages 104-116

10.48311/fsct.2026.84092.0

Fereydoun Nabizadeh, Mahmoud Rezazadeh Bari, Saber Amiri, Hossein Abdollah, Seyed Alireza Banihashemi

Formulation of phytoniosomes from grape leaf extract (Vitis vinifera) and evaluation of its effect in fortified stirred yogurt on appetite reduction and weight loss in rat under a natural diet

Pages 119-131

10.48311/fsct.2026.84094.0

Nahid Alidosti, Mohammad Ghorbani, Alireza Sadeghi Mahonak, hoda Shahiri Tabarestani

Assessment and Evaluation of Food Safety Culture as a Prerequisite for Effective HACCP Implementation in Chain Restaurants

Pages 134-146

10.48311/fsct.2026.117287.82908

پرویز Ahmadigheslagh, Saber Amiri, Media Mandan dola pesan

Isolation and Identification of Pseudomonas protegens from raw milk and its Molecular–Proteomic Analysis in Gelation of Sterilized Skim Milk

Pages 149-163

10.48311/fsct.2026.118261.82990

Meysam Salehi, Morteza Khomeiri, Soodabe Rostami, Alireza Sadeghi Mahoonak, Ali Moayedi, Majid Moghaddam

Study of Electrospun Composite Nanofibers Based on Quince Seed Mucilage for Microencapsulation of Vitamin D3 and Bacillus coagulans Bacteria

Pages 167-186

10.48311/fsct.2026.119240.83056

sedigheh Yazdanpanah, maryam haghighi, zahra fahim, mitra samimi

Modifying the Formulation of Fermented Doughnut with the Aim of Increasing the Quality and Marketability of the Final Product

Pages 190-204

10.48311/fsct.2026.119257.83057

Mehdi Davoodi, Mahdi Karimi, fariba Naghipour, Alireza Rahmanian

Investigation of Physical Properties of Egg and shell Strength in Final Phase of Industrial Production

Pages 207-214

10.48311/fsct.2026.119827.83107

Farid Amirshaghaghi, Hossein Ghaffari Setoubadi, Mohammad Ali Ghorbani

Studying the effect of star anise on the physicochemical properties, color and texture of stirred buffalo yogurt

Pages 217-233

10.48311/fsct.2026.120199.83125

Reza Ghasemi Asl, Hossein Jooyandeh, Behrooz Alizadeh Behbahani, Mohammad Hojjati

Biosensors: The New Frontier of Next-Generation Food Industry

Pages 250-265

10.48311/fsct.2026.120406.83144

Homa Behmadi, Negar Roshani-Dehlaghi,, Ali Ekrami

Extraction and nanoencapsulation of Moringa oleifera leaf extract and investigation of its chemical and physical properties

Pages 270-281

10.48311/fsct.2026.120524.83145

mozhgan shahamirian, Sedigheh yazdanpanah, Heidari maryam

Green Extraction of Pectin from Orange Peel Waste: A Comparative Study of Ohmic Heating and Conventional Heating Methods

Pages 283-294

10.48311/fsct.2026.121074.83189

Seyed Rasoul Shahosseini, Sara Jafarian, Seyed Rohollah Javadian, Somayeh Bahram

Development of a Fuzzy Intelligent System for Determining the Quality Characteristics of Cocoa Products Containing Water-in-Oil Emulsion

Pages 297-311

10.48311/fsct.2026.121738.83270

Leila Roufegarinejad, Babak Ghanbarzadeh, Azar Haghighat Asiabar, Mehdi Gharekhani

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)