Journal of food science and technology(Iran)

Volume & Issue: Volume 15, Issue 77, September 2018

Number of Articles: 30

A comparison between palm oil and milk fat used as oil phase in the encapsulation of catechine by nano-emulsion method

Pages 13-1

Effect of Slurry Ice Containing Ginger Extracts and Essential Oils to Inhibit Chemical, Microbiological and Sensory Changes in Rainbow Trout (Oncorhynchus mykiss)

Pages 29-15

Antioxidant interactions in date palm and zizyphus extracts combination

Pages 38-31

abbas namadipour, Alireza sadeghi mahoonak

Investigation of effective parameters in drying process using hot air on some qualitative properties of common bean

Pages 56-39

Effect of storage period on physical, chemical and sensory properties of spreadable process cheese formulation with using of Konjac and Xantan gums

Pages 67-57

The Study of Effect of Natural Warm Pear Wood Smoke on Quantitative Characteristics of Cured Chicken Ham without Nitrite

Pages 78-69

Sara Movahed, Arthur Galstian, Alireza Shahab Lavasani

A survey about qualitative and sensory indices of edible jelly containing pomegranate concentrate and Lactobacillus paracasei

Pages 88-79

Ehsan Moghadas Kiya, Mahdi Nabi poor Barbin, Zahra Ghasem pooor, Lotfali Naseri, Ali Ehsani

Evaluation of Technological and Sensory Characteristics of Snacks Fortified by Soy Flour and Soy Formulated Flour with the Egg Properties

Pages 97-89

Elnaz Milani

Using Lactobacillus acidophilus in production of probiotic pomegranate juice

Pages 107-99

Neda Ghazavi, Roya Abedi

Production of Low Salt UF White Cheese

Pages 122-109

Study of the effect of adding fenugreek seed flour on properties of flour, dough and barbari bread

Pages 133-123

Optimization of whey protein hydrolysate production process by alcalase enzyme

Pages 144-135

shima piri-gheshlaghi, Ali reza Sadeghi

Optimizing of Temperature, Time and Solvent Concentration in Extraction of Antioxidant Extract from Walnut Interstitial Tissue During Ultrasound Process

Pages 154-145

Vahid Hakim Zadeh

Effect of various cooking methods on the antioxidant characteristics of turnip (Brassica rapa)

Pages 164-155

Influence of Ultrasonic Vacuum Spray Drying Conditions on the Functional, Reconstitution and Chemical Properties of Artichoke Leaves Extract Powders

Pages 182-165

Reza Amiri Chayjan

Prediction of Starch Gelatinization Degree and Some Quality Properties of Parboiled Rice (Shiroudi Cultivar) During Steaming of Parboiling Process

Pages 192-183

Vali Rasooli Sharabiani

The Effect of Addition of Apple Fiber on Nutritional, physico-chemical and sensory properties of Sponge Cake

Pages 206-193

ffect of coating and cleaning method in reducing contamination rate of Mazafati date fruit

Pages 217-207

Fariba Zeinali, Mohammad Alizadeh, Abolfazl Golshan tafti

Non-thermal atmospheric pressure plasma as an alternative method in microorganism inactivation of barberry juice

Pages 228-219

Influence of sodium chloride and calcium chloride on physical properties of corn starch

Pages 236-229

Fakhri Shahidi, Asgar Farahnaki

Comparision of physical, chemical and enzymatic pre-treatment for reducing acrylamid in potato chips in Agriya and Ladyrosetta varieties

Pages 249-237

Effect of nitric oxide treatment and maintenance time on physicochemical properties of mushroom (Agaricus bisporus)

Pages 259-251

Evaluation of physicochemical properties, fatty acid composition and oxidative stability of Camelina sativa (DH 1025) oil

Pages 269-261

Study on the effect of Basil seed gum on rheological properties of egg white albumins gel

Pages 278-271

Saeed Mir Arab Razi, Ali Motamedzadegan, Ahmad Shahidi, Ali Rashidi nezhad

Evaluation of antioxidant and antimicrobial activity of Oregano essential oil and its effect on oxidative stability of silver carp (Hypophthalmichtys molitrix) fish oil in water emulsion

Pages 292-279

Detection of fish spoilage during the storage using a simple colorimetric paper sensor

Pages 302-293

Effect of Sugar Replacement with two sweeteners of date liquid sugar and date syrup on physico-chemical, microbiological and sensory properties of low calorie and functional ice cream.

Pages 316-303

Samad Bodbodak

Effects of sucrose and glucose on functional properties of maize starch

Pages 324-317

sara Hedayati, Mahsa Majzoobi, Fakhri Shahidi, Arash Koocheki, Asgar Farahnaki

Comparison of chemical composition and antioxidant activity of essential oils of orange peel in two ways supercritical fluid extraction and hydro distillation

Pages 335-325

Study of the effects of hydrocolloids Carboxy Methyl Cellulose, Pectin and Guar on sensory and textural properties of grape molasses

Pages 346-337

Journal of food science and technology(Iran)

Journal Archive

Volume 22 (2025-2026)

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