Journal of food science and technology(Iran)

Volume & Issue: Volume 17, Issue 99, April 2020

Number of Articles: 14

Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese

Pages 1-13

10.52547/fsct.17.99.1

Hossein Jooyandeh, Ahmad Ghasemi, Mohammad Hojjati, Behzad Nasehi

Investigation on physical and mechanical behavior of Cherry Plum fruit and analysis of its physical properties using ANN and regression models

Pages 15-29

10.52547/fsct.17.99.15

Amar Salehi, Pedram Ghiasi, Alireza Torabi Mazrae Maleki, Abbas Hemmat

Study of effects of using stevia and Isomalt sweetener to produce low calorie milk chocolate

Pages 31-44

10.52547/fsct.17.99.31

mohammad reza saboohi, shila berenjy, Leila Nateghi

Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map

Pages 45-54

10.52547/fsct.17.99.45

Behnam Foroozani, hossein bagherpour, khalil zaboli

Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature

Pages 55-69

10.52547/fsct.17.99.55

shahrokh shabani, Shiva Alimoradi

Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea)

Pages 71-78

10.52547/fsct.17.99.71

Reza Farahmandfar, Mojtaba Rahmatiyan

Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage

Pages 79-90

10.52547/fsct.17.99.79

mohammad hosseinkhanloo, nasrin choobkar, Abdoreza Aghajani

Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt

Pages 91-109

10.52547/fsct.17.99.91

Samaneh Tayyebymoghadam, Mohammadreza Ehsani

Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion

Pages 125-135

10.52547/fsct.17.99.125

Hadi Azimi-Nejadian, Farhad Khoshnam, Hossein Balanian

The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks

Pages 137-146

10.52547/fsct.17.99.137

Fahimeh Lotfian, Zahra Emam djomeh, Mostafa Karami, Sohrab Moeini

valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method

Pages 147-152

10.52547/fsct.17.99.147

Aziz Homayouni Rad, mahsa khaleghi, Hossein Servat, Zeinab Iraji

Effect of cold plasma treatment on microbial load reduction and physicochemical properties of turmeric

Pages 153-161

10.52547/fsct.17.99.153

Farideh sanaee, Seyed Ali Mortazavi, farideh tabatabaei yazdi, Fakhri Shahidi

Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds

Pages 163-176

10.52547/fsct.17.99.163

matin soleimanifar, Seid Mahdi Jafari, Elham Assadpour

Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology

Pages 177-187

10.52547/fsct.17.99.177

mohammad reza abdollahi moghaddam, ghadir rajabzadeh

Journal of food science and technology(Iran)

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