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

Volume 23 (2026)

Volume 22 (2025-2026)

Volume 21 (2024)

Volume 20 (2023)

Volume 19 (2022)

Volume 18 (2021)

Volume 17 (2020)

Volume 16 (2019)

Volume 15 (2018)

Volume 14 (2017)

Volume 13 (2016)

Volume 12 (2015)

Volume 11 (2014)

Volume 10 (2013)

Volume 9 (2012)

Volume 8 (2011)

Volume 7 (2010)

Volume 6 (2009)

Volume 5 (2008)

Volume 4 (2007)

Volume 3 (2006)

Volume 2 (2005)

Volume 1 (2004)