Journal of food science and technology(Iran)

Volume & Issue: Volume 17, Issue 101, May 2020

Number of Articles: 15

Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris

Pages 1-13

10.52547/fsct.17.101.1

Mohammad Noshad; Behrooz Alizadeh behbahani; Samira Dehghani

Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt

Pages 15-29

10.52547/fsct.17.101.15

Mostafa Soltani; Mahsa Hadi; Sudeh Mohammadi

Evaluating the Effectiveness of UV Irradiation on Reducing Microbial Load of Some Highly Consumed Seed Nuts

Pages 31-43

10.52547/fsct.17.101.31

Behrouz Akbari-adergani; Saba Sadeghi; Masoud Homapour; Faezeh Shirkhan

Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour

Pages 45-57

10.52547/fsct.17.101.45

Masoud Yaghbani; Arash Koocheki; Mahdi Karimi; Ali Mortazavi; Elnaz Milani

Influence of sonication and antimicrobial packaging-based nano-ZnO on inactivation of S. cerevisiae and E. coli in strawberry juice during storage

Pages 59-70

10.52547/fsct.17.101.59

aryou emamifar; Mehri Mohamadizadeh

Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study âin vitroâ laboratory conditions

Pages 71-80

10.52547/fsct.17.101.71

Ebrahimi ابرهیمی همتی کیخا; Hossein Jooyandeh; Behrooz Alizadeh behbahani; Mohammad Noshad

Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive

Pages 81-91

10.52547/fsct.17.101.81

Mohammad Ali Hesarinejad; Ali Rafe; Alireza Sadeghian; Mahboobe Sarabi Jamab

The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate

Pages 93-101

10.52547/fsct.17.101.93

Vahab Mohammadzadeh; Edris Arjeh; Dariush Masoumi; Asgar khosrowshahi

Comparison of physicochemical and antioxidant properties of raw and roasted cashew

Pages 103-115

10.52547/fsct.17.101.103

Mohammad Yaghtini; Javad Feizy; Seyyed Azizollah Hoseini Taheri; Seyyed Emad Hoseini Taheri

Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream

Pages 117-130

10.52547/fsct.17.101.117

Sedigheh Yazdanpanah; mahnaz piri

Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces

Pages 131-143

10.52547/fsct.17.101.131

َAlahyar Arab amirabadi; ROXANA MOOGOUEI; Nooshin Sadjadi

Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage

Pages 145-153

10.52547/fsct.17.101.145

mohammad lashgaricharmi; Mohammad Mohsenzadeh; Mohammad Azizzadeh; Mohammad Maleki

Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.)

Pages 155-165

10.52547/fsct.17.101.155

Ali Babaei Ghaghelestany; Mohammad Taghi Alebrahim; Mohammad Asadi

The effect of malting process on some functional properties of Iranian lentil cultivars

Pages 167-176

10.52547/fsct.17.101.167

amir soheil karimi; solmaz saremnezhad

The effect of different pre-treatments prior to garlic drying on the quality of produced garlic powder

Pages 177-184

10.52547/fsct.17.101.177

Paria Pishva; Sodeif Azadmard Damirchii

Journal of food science and technology(Iran)

Journal Archive

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