Journal of food science and technology(Iran)

Volume & Issue: Volume 16, Issue 86, April 2019

Number of Articles: 29

Evaluation and comparison of phytochemical and antioxidant capacity of some small fruits collected from Urmia Khan-Dareh-si region

Pages 15-29

Ghader Ghasemi, Abolfazl Alirezalu, Shirin Rahmanzadeh Ishkeh

Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties

Pages 31-46

sajad pirsa, amini amini, mohammad Alizadh

Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil

Pages 47-61

Laleh Mehryar, Maryam Eskandarkhani

Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose

Pages 63-72

Maryam Esmaiili Bazardeh, Fariba Zeynali, Mohsen Esmaiili

Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants

Pages 73-82

Saeed Sadeghi, Mirkhalil Pirouzifard, zahra emam djomeh

Increasing the shelf life of millet flour by using heat-moisture and microwave treatments

Pages 83-93

sima mohajer khorasani, mehran alami, Mehdi Kashaninejad, Hoda shahiri tabarestani

Modeling the oil extraction from Niger seeds using the combinational pretreatment of Microwave- pulsed electric field with artificial neural networks

Pages 95-107

nazanin maryam mohseni, Habib Ollah mirzaei, Masoumeh Moghimi

Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses

Pages 109-118

mitra soofi, Ainaz Alizadeh, Seyede Elham Mousavi Kalajahi

Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration

Pages 119-131

Abdoreza Aghajani, Seyed Ali Mortazavi, Farideh Tabatabai Yazdi, Masoud Shafafi Zenozian, Mohammad Reza Saedi Asl

Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage

Pages 133-147

Maziar FAGHIH NASIRI, Reza Omidbaigi, Seyed Mohammad Fakhr Tabatabaie, Kazem Arzani, Rasoul Zare

Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect

Pages 149-161

Fatemeh Azarikia

An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography

Pages 163-172

Iraj Karimi sani, Mohammad Alizadeh, Sajjad Pirsa, Ehsan Moghaddas Kia

Quantitative measurement of synthetic dyes in food: Increasing health and food safety

Pages 173-188

Kambiz Hassanzadeh, Aazam korani

Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology

Pages 189-198

Nahid Jafari, Seyedhamidreza Ziaolhagh, Abdorreza Mohammadi Nafchi

Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology.

Pages 199-211

Soheila Ahmadian Mask, Farideh Tabatabayi Yazdi, Seyed Ali Mortazavi, Arash Kochaki

Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake

Pages 213-222

Mohammad Ali Hesarinejad, Zahra Siyar, Farnaz Rezaiyan Attar

Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates

Pages 223-234

Zohreh Hasebi, Ali Motamedzadegan, Rasool Madani, Abbas Zamani

Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties

Pages 235-249

afshar asdagh, sajad pirsa, Asghar KhosroshahiAsl

Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran

Pages 251-261

Mohammad Ettefaghdoost

Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles

Pages 263-271

Foroud Bagheri, Mohsen Radi, sedigheh amiri

Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process

Pages 273-283

maryam ghaed, Maryam Gharachorloo, babak ghasi tarzi

Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt

Pages 285-296

Maryam Abbasalipour, Reza Esmaeilzadeh Kenari, Peyman Ariaei

The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage

Pages 297-312

Zarin Salehi-Fathabadi, Yahya Maghsoudlou, Hamidreza Akhavan, Ali Moayedi, Sepideh Khorasani

The effect of olive leaf extract on physical and mechanical properties of zein corn edible film

Pages 313-324

bahare mousavi, Habibollah Mirzaei, Mahboobeh Kashiri, Aman Mohamad Ziaiifa

Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry

Pages 325-334

Mehdi Maham, R. Karami-Osboo, M.H. Shojaee AliAbadi

The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract

Pages 335-347

sepide sohrabpour, Reza Esmaielzadeh, Zeynab Raftani Amiri

An investigation of the effects of solvent and subcritical water extraction on antioxidant and antibacterial features of cinnamon extract

Pages 349-359

sepide sohrabpour, Reza Esmaielzadeh, Zeynab Raftani Amiri

Evaluation of effeciancy of luteolin on stability of olive and canola oils in different temperatures according to the mechanism of inhibitory action

Pages 361-372

seyedmohammad ahmadi, reza farhoosh

The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread

Pages 373-385

Anis talebi, Forogh Mohtarami, Sajad Pirsa

Journal of food science and technology(Iran)

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