Journal of food science and technology(Iran)

Volume & Issue: Volume 17, Issue 104, October 2020

Number of Articles: 15

Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria

Pages 1-11

10.52547/fsct.17.104.1

Elnaz Saffari Samani, Hossein Jooyandeh, Behrooz Alizadeh Behbahani

Optimization of coconut milk formulation containing gum tragacanth using response surface method

Pages 13-25

10.52547/fsct.17.104.13

Fatemeh Zarabadipour, Zahra Piravi-Vanak, Mehrnaz Aminifar

Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake

Pages 27-39

10.52547/fsct.17.104.27

Elahe Bahramian, zahra Latifi, Mahdi ebadi, zahra ghafuri, Mehrnoosh Ebrahimi Valadani

Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology

Pages 41-50

10.52547/fsct.17.104.41

Mohammad Maleki, Mohammad Mohsenzadeh

Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties

Pages 51-64

10.52547/fsct.17.104.51

Arezoo Moshiri Roshan, Abbas Ali Sari, Narjes Aghajani, Amir daraei garmakhany

Risk Assessment of Isolated Lactobacill from Traditional Iranian Dairy Products

Pages 65-78

10.52547/fsct.17.104.65

fatemeh Bagheri, Saeed Mirdamadi, Mahta Mirzaei, Maliheh Safavi

The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging

Pages 79-91

10.52547/fsct.17.104.79

Arezoo Fattahian, Ali Fazlara, Siavash Maktabi, Mahdi Pourmahdi broojeni, Neda Bavarsad

Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life

Pages 93-104

10.52547/fsct.17.104.93

naser karimi, Ainaz Alizadeh, Hadi almasi, Shahram Hanifian

Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream

Pages 105-114

10.52547/fsct.17.104.105

Hooshang Kamelan, mostafa mazaheritehrani, Mohammad Reze Edalatian Dovom, Seyed Mohammad Ali Razavi, Mohammad hossein Haddad khodaparast

Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals

Pages 115-123

10.52547/fsct.17.104.115

Nazila Zeinali namdar, Mehdi Gharekhani

Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity

Pages 124-133

10.52547/fsct.17.104.124

Behrooz Alizadeh behbahani, Mohammad Noshad, Fereshteh Falah

Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract

Pages 135-147

10.52547/fsct.17.104.135

sanaz dadpour, Sedigheh Yazdanpanah

Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin

Pages 149-162

10.52547/fsct.17.104.149

Manochehr Darvishi, Sedigheh Yazdanpanah

Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage

Pages 163-175

10.52547/fsct.17.104.163

Babak Mahmoudi, Akbar Jokar, farzin abdollahi

Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey

Pages 177-192

10.52547/fsct.17.104.177

Ashraf Fallahi, orang EyvazZadeh, Mohammad Reza Eshaghi

Journal of food science and technology(Iran)

Journal Archive

Volume 23 (2026)

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