Journal of food science and technology(Iran)

Volume & Issue: Volume 16, Issue 90, August 2019

Number of Articles: 30

Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat

Pages 1-14

Nafiseh Soltanizadeh, Sayed Amir Hossein Goli

Investigating the effect of adding palm kernel flour on gluten-free cookie based on rice flour

Pages 15-25

behzad nasehi, sahar asgharipour

Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province

Pages 27-37

Zeynab Raftani Amiri, Saba Belgheisi

Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber

Pages 39-51

Pooneh Moradi, Mohammad Goli, Javad Keramat

Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method

Pages 53-64

hossein mirzaee moghaddam

Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior

Pages 65-77

Soheyl Reyhani Poul, Alireza Alishahi, Afshin Adeli, Abbas Nargesian, seyed mahdi Ojagh

Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method

Pages 79-85

SOMAYYEH MIRAGHAEI, Zahra Emam djomeh

Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties

Pages 87-99

Alireza Souri, Ali Shanaghi, Hashem Saeedi

The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate

Pages 101-112

zahra taskhiri, masoomeh mehraban sangatash, zahra nazari

Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning

Pages 113-125

Hassan Barzegar, Behrooz Alizadeh behbahani, Mohammad Amin Mehrnia

Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour

Pages 127-139

Asghar Farhadi, Seyed Hadi Peighambardoust, Kazem Alirezalu

Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis

Pages 141-151

asghar abedi

Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere

Pages 153-161

Mohammad Sayyari, Saba Sadeghi, Mostafa Karami

Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12

Pages 163-175

Saber Amiri, Reza Rezayi mokarram, Mahmoud Sowti Khiabani, Mahmoud Rezazadeh Bari, Mohammad Alizadeh

The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper

Pages 177-185

Mostafa Karami, m. sayyari, Saba Sadeghi

Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi

Pages 187-200

Azadeh Rashidimehr, َAli Fazlara, mehdi zarei, mahdi pourmahdi broojeni, Mohammad Noshad

Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes

Pages 201-216

Ali Ghasemi, Reza Amiri Chayjan, Mohammad Hossein Azizi Tabriz zad

Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehranâs municipal markets by using ELISA kits followed by high performance liquid chromatography

Pages 217-228

mitra jalali, maryam attaei, Behrouz Akbari-adergani

Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake

Pages 229-243

sima mohajer khorasani, Mehran Alami, Mahdi Kashaninejad, Hoda Shahiri tabarestani

Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life

Pages 245-258

Hamidreza Esfandiari, Maryam Moslehishad

Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread

Pages 259-269

Behzad Nasehi, Razie Razavi

The investigation of production of ice cream containing Donalila salina alga powder

Pages 271-282

Mitra Salimpour, Zhaleh Khoshkhoo, Mojgan Emtiazjoo

Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management

Pages 283-297

Mohammad Nejatian, Nazanin Darabzadeh, Seid Roghayeh Derogar

Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination

Pages 299-317

mojgan yazdi, Mahboobe Sarabi Jamab, Abolfazl pahlevanloo

Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with Î²-cyclodextrin (Î²-CD)

Pages 319-333

Sara Kalantari, Leila Roufegarinejad, sajad pirsa, Mehdi Gharekhani

Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity

Pages 335-342

Hossein Zanganeh, Seyed Ali Mortazavi, Fakhri Shahidi, Behrooz Alizadeh behbahani, Elnaz Mialni, Mohammad Reze Edalatian Dovom

Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method

Pages 343-351

Mohammad Noshad, Parisa Ghasemi, Samia Dehghani

Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread)

Pages 353-364

Mehdi Ghiafeh Davoodi, Mahdi Karimi, Fariba Naghipour, Zahra Sheikholeslami, Adel Mirmajidi, Reihaneh Ahmadzadeh ghavidel

The effect of hydrothermal processing on physicochemical and functional of oat Î²-glucan

Pages 365-375

azam sattari, jafar milani, ZEINAB AMIRI, ALI PAKDIN

Comparing Efficacy of Ethidium Monoazide (EMA) and Propidium Monoazide (PMA) qPCR in Live Pathogen Quantifying by Real-Time PCR in Food Model Systems

Pages 377-386

Maryam Azizkhani, Fahimeh Tooryan

Journal of food science and technology(Iran)

Journal Archive

Volume 22 (2025-2026)

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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)

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Volume 6 (2009)

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