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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