Journal of food science and technology(Iran)

Volume & Issue: Volume 16, Issue 96, January 2020

Number of Articles: 15

A practical approach to new food product development; from idea generation to commercialization-Case Study: Development of ice-cream fortified with omega-3 fish oil

Pages 1-13

10.29252/fsct.16.96.1

Amir Reza Shaviklo

Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice

Pages 15-25

10.29252/fsct.16.96.15

Mir Hashem Seyed Ahmadi Mamaghani, Ainaz Alizadeh, Mitra Soofi

Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot

Pages 27-42

10.29252/fsct.16.96.27

Fatemeh Zhandari, fakhri shahidi, Mohammad Javad Varidi, Farideh Tabatabaei yazdi, Mohammad Reze Edalatian Dovom, Sahar Roshanak

Cytotoxic effect proteins hydrolysates from wheat germ on human lung carcinoma A549 cell lines in XTT assay

Pages 43-51

10.29252/fsct.16.96.43

Zohreh Karami, Seyed Hadi peighambardoust, Javad Hesari, Behrooz Akbari-Adergani

Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product

Pages 53-64

10.29252/fsct.16.96.53

Golnaz Bahriye, Saeed Dadashi, Jalal Dehghannya, Hossein Ghaffari

Application of Artificial Neural Network in Predicting the Electrical Conductivity of Recombined Milk

Pages 65-74

10.29252/fsct.16.96.65

Haidar Naseri, isa hazbavi, Feizollah Shahbazi

Investigation on the effect of preserving epicarp during drying on physico-chemical, organoleptic and quanitative properties of pistachio kernel (Owhadi cultivar)

Pages 75-90

10.29252/fsct.16.96.75

Somaieh Mohajery, sepideh khorasani, zahra pakkish

Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant

Pages 91-102

10.29252/fsct.16.96.91

Moslem Sabaghi, Yahya Maghsoudlou, Mahboobeh Kashiri, Alireza Shakeri

Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network

Pages 103-119

10.29252/fsct.16.96.103

Mohsen Zandi, Ali Ganjloo, Mandana Bimakr

Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta

Pages 121-131

10.29252/fsct.16.96.121

mohammad rahmati, Mohammad Hossein Azizi, Amin Sayed Yaghoubi

Effect of different vitamins on proximate compounds of Carangoides fulvoguttatus fillet during 3 months of storage in a refrigerator at 6 Â° C

Pages 133-143

10.29252/fsct.16.96.133

Ali Aberoumand

Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine

Pages 145-160

10.29252/fsct.16.96.145

Kazem Alirezalu, Hosein Shafaghi Movlan, Mehdi Younessi-Hamzekhanlu, Boukaga Farmani, Omid Fathizadeh

The effect of storage time on dielectric constant of kernels, qualitative properties of flour and rheological characterization of two wheat cultivars (Tajan and Marvdasht)

Pages 161-173

10.29252/fsct.16.96.161

Hossein Ahmadi Chenarbon

Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate

Pages 175-184

10.29252/fsct.16.96.175

Arash Koocheki

Evaluation of Functional Properties of bioactive Protein Hydrolysate derived from Tomato Seed

Pages 185-197

10.29252/fsct.16.96.185

Alireza Sadeghi Mahoonak, mahya shariat alavi, Mehran Alami, Mohammad Ghorbani

Journal of food science and technology(Iran)

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