Journal of food science and technology(Iran)

Volume & Issue: Volume 16, Issue 92, September 2019

Number of Articles: 15

The effect of probiotic bacteria to yogurt

Pages 1-10

Behnam Sadeghiyan Loderijeh, leila Nateghi

Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.)

Pages 11-21

Nazanin Zahra Besharati, Mandana Bimakr, Ali Ganjloo

Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties.

Pages 23-36

mahtala arab salehi nasrabadi, Mohammad Ghorbani, Alireza Sadeghi‌mahunak, morteza khomeiri

Development of probiotic apple juice fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus

Pages 37-49

MOHAMMAD Reza eteghadi, farzaneh abdolmaleki

Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region

Pages 51-62

vali rabiei, rasoul heydarnajad giglu, Farhang Razavi

The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam

Pages 63-72

hadiseh Bagheri Dadukolaei, Ali Motamedzadegan, Leila Najafian

Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models

Pages 73-87

Shabnam Hamzeh, Ali Motamedzadegan, Seyed-Ahmad Shahidi, Mohammad Ahmadi, Joe Regenstein

Antioxidant, physicochemical and antimicrobial properties of honey in two seasons of different regions in Khorasan province

Pages 89-98

Shadi basiri, farzad gheybi, navid basiri

Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus

Pages 99-111

Hoda Parseh, Zahra Emam djome, Alireza Shahab lavasani

Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects

Pages 113-127

Ahmad Nasrollahzadeh, Morteza Khomeiri

Effect of operational parameters of spouted bed dryer on the physical properties of milk powder

Pages 129-141

Shahrbanoo Hamedi, Hamidreza Akhavan, Mohammad Hadi Nematollahi, Mohammad Mehdi Afsahi

Antioxidant effect of Mentha pulegium leaf extract on oxidative stability in soybean oil

Pages 143-152

Hoora Tarighati, Zeynab Raftani Amiri, Reza Esmailzadeh Kenari

Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear

Pages 153-163

Mohsen Azadbakht, Mohammad Vahedi Torshizi, Mohammad Javad Mahmoodi

Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model

Pages 165-175

Zahra Bagheri, Ali Motamedzadegan, Reza Khanbabaie, Ayoub Farhadi

Effect of postharvest application of salicylic acid, oxalic acid and nitric oxide on improving qualitative properties and extending the shelf life of fresh apricot fruit cv. âSharoudiâ

Pages 177-189

maryam dorostkar, farid moradinezhad, Elham Ansarifar

Journal of food science and technology(Iran)

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