Journal of food science and technology(Iran)

Volume & Issue: Volume 16, Issue 89, July 2019

Number of Articles: 30

Electroencapsulation: Fundamentals and applications in food industry

Pages 1-21

mohammad amin Miri, Behrouz Ghorani, hamid reza miri

Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum

Pages 23-34

Hoseinali Shahraki, Seyyed Hossein Hosseini Ghaboos

Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars

Pages 35-45

zahra Abutalebi, aktram pezeshki, Babak Ghanbarzadeh, Maryam Khakbaz Heshmati

Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk

Pages 47-57

Ayat Mohammad-Razdari, Mahdi Ghasemi-Varnamkhasti, sajad rostami, Ali. A Ensafi, Zahra Izadi, Mojtaba Bonyadian

Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks

Pages 59-69

Ali Moayedi, Mandana Mahmoudi, Morteza Khomeiri, Shahram Loghman

Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant

Pages 71-84

Seyede Elham Mousavi Kalajahi, Narmella Asefi, Mitra Soofi

Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity

Pages 85-100

Hossein Jooyandeh, Zahra Haji Ebrahimi Forushani

Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment

Pages 101-111

Fatemeh Panahi, Javad Hesari, Sodei Azadmard Damirchii, Seyyed Abas Rafat, Mahnaz Manafi Dizaj Yekan

Optimization of formulation of energetic soft drink containing natural sweetener and whey protein using mixture design-extreme vertices

Pages 113-123

FATEMEH ZENDEBOODI, samira yeganehzad, alireza sadeghian, MOHAMMAD MAHDI GHOLIAN

Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage

Pages 125-137

yasaman hazavehei ha, Peyman Mahasti Shotorbani, zhaleh khoshkhoo

Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction

Pages 139-150

simin sadeghi, jafar milani, Reza Esmailzadeh Kenari, Mohammadreza Kasaei

Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin

Pages 151-164

Mohammad-Reza Naseripour, Vajiheh Fadaei

Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake

Pages 165-175

Sanaz Khaledi, Sara Movahhed, Mohammad Javad Shakouri

The effect of washing solutions on reduction of microbial load in Mazafati rutab

Pages 177-184

Abolfazl Golshan Tafti, Abolfazl Golshan Tafti

Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique

Pages 185-197

Mahboobeh Kashiri, Hassan Asadi, Yahya Maghsoudlou, Habiballah Mirzaei, Sacide Alsoy Altinkaya

Preparation of biopolymerical nanocarriers from chitosan/Arabic gum by complex coacervation; Evaluation of physicochemical, microstructural/molecular properties and its effect on oxidative stability of kilka (Clupeonella cultiventris) oil

Pages 199-214

seyed ebrahim moradi

Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage

Pages 215-224

hamed saberian, Hamed Hosseini, Shadi Bolourian, Fereshteh Hosseini

Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert

Pages 225-236

Samaneh Kabiri, Somayeh Rahimi, Vajiheh Fadaei Noghani

Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM)

Pages 237-247

mahmoud mirdeilami, mahdi forghani, hamid bakhshabadi, roghayeh shirazi

Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D

Pages 249-261

Amir Goli

Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh

Pages 263-273

hajar shahsavar, marzieh bolandi, homa baghaei

Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh

Pages 275-285

Leila Nosratabadi, Hamid Reza Kavousi, Reza Hajimohammadi Farimani, Mohammad Balvardi

Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread

Pages 287-299

Asghar Farhadi, Seyed Hadi Peighambardoust, Kazem Alirezalou

Physical and chemical properties of Î²-sitosterol containing microemulsions based on sesame oil

Pages 301-313

Atefeh Pourjahed, Habib-Allah Abbasi

Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss)

Pages 315-324

Sakineh Alizadeh, Seyed Ali Jafarpour, Sakineh Yeganeh, Reza Safari

Effect of precision harvesting on the quality of herbal distillates (Case study of Hyssopus officinalis L. )

Pages 325-332

ali saebi, saeid minaei, alireza mahdavian, Mohammad-Taghi Ebadi

Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties

Pages 333-340

Shadi basiri, Farzad Gheybi

Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils

Pages 341-356

Maryam Mandegari, Abdolmajid Mirzaalian Dastjerdi, Laleh Mosharaf, Maryam tatari

Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk

Pages 357-367

mehdi ghasab nezhad, mohammad hojjati, hossein jooyandeh

Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods

Pages 369-377

Sara Khedri, Mohammad Goli, Forough mortezaie nezhad

Journal of food science and technology(Iran)

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