Journal of food science and technology(Iran)

Volume & Issue: Volume 16, Issue 91, September 2019

Number of Articles: 29

Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice

Pages 1-15

Tayyebeh Tavakkoli momtaz, Elnaz Milani, Majid Hashemi

Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential

Pages 17-29

amirhosein Ansari pour, Mohammad Amin Mehrnia, Mohammad Noshad, hassan barzegar, Behrooz Alizadeh behbahani

1] Dertli, E. and Ãon, A.H., (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85:151-157. doi:http://dx.doi.org/10.1016/j.lwt.2017.07.017 [2] Beshkova, D., Simova, E., Frengova, G., Simov, Z. and Dimitrov, Z.P., (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7):529-535. doi:http//:doi:10.1016/S0958-6946(03)00058-X [3] Leite, A., Leite, D., Del Aguila, E., Alvares,

Pages 31-43

fatemeh beirami-serizkani, mohammad hojjati, hossein jooyandeh

Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake

Pages 45-56

baharak Behmanesh, ahmad pedram neia, S.Hosseinn Estiri, Fariba Naghipour

Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea

Pages 57-63

Mohammad Goli, Mohammad-ali Zia, Natali Sadeghzadeh

Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12

Pages 65-79

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

Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties

Pages 81-91

fakhri shahidi, shadi Bolourian, Mohammad Maleki, Hamed Hosseini

The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil

Pages 93-105

mahboobeh jamshidi, reza esmaeilzadeh kenari, Ali Motamedzadegan, Porya Biparva

Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation

Pages 119-128

Sina Sadeghmousavi, arezoo dastpak

Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties

Pages 129-144

Elham Afshani, Zahra Beigmohammadi, Adel Mirmajidi Hashtjin

Meat tenderization using natural compounds from fruits and vegetables

Pages 145-155

mona mazaheri, homa baghaei, bahare emadzadeh, marzieh bolandi

Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum

Pages 157-167

marjan nouri, Armin Amin Moghadasi1

Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni

Pages 169-180

Marzieh Davoudian, Mehdi Seyedin, Behzad Nasehi

Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration

Pages 181-195

hojjat karazhiyan, Vahid Keyhani

Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage

Pages 197-211

Farzaneh Alishahi, Mohammad Fazel

The effect of packaging on the food packaged products marketing

Pages 213-218

Mohammad Ali Hesarinejad, Sara Khosrow Shahi, Nika Jafar Nia

Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM)

Pages 219-232

nafiseh sherafat, Habibollah Mirzaei, Seid Mahdi Jafari, Reza Safari, Mahdi Kashaninejad

Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic

Pages 233-241

Behrooz Alizadeh behbahani, Mohammad Noshad, Fereshteh Falah

Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers

Pages 243-256

Ali Vaziri, Ali akbar Safekordi, azade shekarabi, Sadaf Shamlou

Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil

Pages 257-267

maryam khoshmanzar, mirkhalil pirouzifard, hamed hamishehkar

Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice

Pages 269-281

Boukaga Farmani, Samad Bodbodak, Rohollah Pashaei Bahram

A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products

Pages 283-290

sepideh abbaszadeh, aghil sharifzadeh, mahboube bagheri

Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology

Pages 291-303

Parviz Estakhr, javad tavakoli, Faranak beigmohammadi, Shima Alaee

Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread

Pages 305-314

Zahra Davoudi, Mohamad Shahedi, Mehdi Kadivar

Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal

Pages 315-322

Mina Mahdaviyekta, Leila Nouri, Mohammad Hossein Azizi Azizi

Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii)

Pages 323-335

Elnaz Rajaei, Hajar Shekarchizadeh

Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk

Pages 337-346

maryam ajam, mina Saeedian, Razieh Niazmand

Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics

Pages 347-356

Afsaneh Samiei, farideh tabatabaei yazdi, Behrooz Alizadeh behbahani, Mostafa Mazaheri Tehrani

Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons

Pages 357-367

Mehdi Younessi, Boukaga Farmani, Kazem Alirezalu, Omid Fathizadeh, Mohsen Sabzi Nojadeh

Journal of food science and technology(Iran)

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