Journal of food science and technology(Iran)

Volume & Issue: Volume 16, Issue 88, June 2019

Number of Articles: 30

Feasibility of Film Based Sodium Caseinate-Nanoclay and Echinophora Platyloba Essential Oil useing in packaging of probiotic yogurt

Pages 1-15

roghieh ashrafi yourghanloo, haleh hemmati

Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network

Pages 17-26

Tina Shayan, vahid hakimzadeh, mostafa shahidi noghabi

Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product

Pages 27-36

dorna soleymanian, rasul pirmohamadi, sajad pirsa, laleh peyahu

Formulation of functional beverage with content of folic acid based on wheat sprout flour

Pages 37-45

malihe masoomi, anousheh sharifan, shima yousefi

Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date

Pages 47-60

Hosseini-Sadat Hosseini, Hamidreza Akhavan, Mohammad Balvardi, Parisa Bagheri, Mohadeseh Pakzad-Moghadam

Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum

Pages 61-72

Akram Kelki Bakhshayesh, Seyyed Hossein Hosseini Ghaboos, Gholamhassan Asadi

Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage

Pages 73-82

Maral Soltanzadeh, Seyed Hadi Peighambardoust, Javad Hesari

Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat

Pages 83-95

mehdi pourshayegan, reza esmaeilzadeh kenari, Reza Farahmandfar

Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil

Pages 97-107

javad tavakoli, Javad Khani, Mohammad Shahroozi

Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan and Lepidium Sativum Seeds gum

Pages 109-121

sara maghsoudi, reza esmaeilzadeh kenari, reza farahmandfar

The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa)

Pages 123-134

shirin rahimi, Zahra Sheikholesalmi, Seyed Mahdi Seyadain Ardebili

Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar

Pages 135-145

Marziyeh Khormaeepour, Amir Vazirizadeh, ghulam hussain Mohebbi

Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography

Pages 147-160

Masoud Haji Soliemani, Sholeh Attaye, Ali Ganjloo

Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade

Pages 161-172

Laeya Afi, Leila Roufegarinejad, Mitra Soofi

Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract

Pages 173-184

Kourosh Eghbaltalab, Vajiheh Fadaei, Hasan Joudaki

Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies

Pages 185-200

faeze karami, Mehran Ahami, Alireza Sadeghi Mahoonak, Hoda Shahiri tabarestani

Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS

Pages 201-219

Mohammad Kaveh, Ahmad Jahanbakhshi, Iman golpour, Trahom Mesri Gandshmin, Yousef Abbaspour-Gilandeh, Shahpour Jahedi Rad

Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder

Pages 221-230

Mohammad Hosein Rajaee, Mohammad Daneshi, Hosein Vaezi

Evaluation of Turnip slice phenolic component increasing by osmosis treatment in Roselle extract and investigation of its hot-air drying kinetics

Pages 231-242

fakhri shahidi, mohammad maleki

Effect of adding corn fiber on the physicochemical characteristics and Sensory evaluation of pasta

Pages 243-255

mohamad hasan alimadadi

Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process

Pages 257-270

lahak barzegar, S.M. Ojagh, alireza alishahi, Mojtaba Raeesi, Abasali Motalebi, Mehdi Abdollahi, Seraj bita

Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM

Pages 271-287

Mahdis Mosayebi, Mahdi Kashaninejad, Leila Najafian

View Article

Purification of beet molasses using bentonite and gelatin: process evaluation and optimization

Pages 289-301

Edris Arjeh, Mirkhalil Pirouzifard, Sajad Pirsa

Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process

Pages 303-313

Fatemeh Noori Hosseinabadi, Shadab Shahsavari, Ali Vaziri Yazdi, Azadeh Hemmati

Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten-free pan bread

Pages 315-325

Gholamhossein Haghayegh, Nafiseh Zavehzad

Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake

Pages 327-342

Fatemeh Baghbani, Alireza Shirazinejad

Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme

Pages 343-356

Seyadeh Narges Mazloomi, Alireza Sadeghi Mahoonak, mohammad ghorbani, Gholamreza Houshmand

The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life

Pages 357-364

niloufar shahbazi, Abdollah Jamshidi, Mohammad Azizzadeh

Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream

Pages 365-375

Masoud Najaf Najafi, Zohre Koolabadi, Hassan Rashidi

Production of Functional Orange Juice Based on Yogurt Whey Powder

Pages 377-384

Rasool Madani

Journal of food science and technology(Iran)

Journal Archive

Volume 22 (2025-2026)

Volume 21 (2024)

Volume 20 (2023)

Volume 19 (2022)

Volume 18 (2021)

Volume 17 (2020)

Volume 16 (2019)

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)

Volume 15 (0)