Journal of food science and technology(Iran)

Volume & Issue: Volume 17, Issue 106, November 2020

Number of Articles: 14

Thermodynamic analysis of potato drying process in a microwave dryer

Pages 1-12

10.52547/fsct.17.106.1

Hadi Azimi-Nejadian, Ehsan Houshyar

Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network

Pages 23-31

10.52547/fsct.17.106.23

Ghazale Amini, Fakhreddin Salehi, Majid Rasouli

Possibility of applying Oleaster in production of extruded snack and evaluation of product characteristics

Pages 33-45

10.52547/fsct.17.106.33

Elnaz Mialni, Fakhri Shahidi, elham ansarifar, mohammad khalilian, FARIDEH sepahi

Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage

Pages 47-61

10.52547/fsct.17.106.47

Hadis Aryaee, Davood Zare, Peyman Ariaei, Saeed Mirdamadi, Shahram Naghizadeh Raeisi

Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon)

Pages 63-73

10.52547/fsct.17.106.63

Masoume Shafiei, Mohammad Saeed Yarmand, Zahra Emam-Djome

The combined effect of the combined Fennel and Clove essential oils on Staphylococcus epidermidis, Bacillus cereus, Salmonella typhi and Enterobacter aerogenes using Checkerboard assay (fractional inhibitory concentration index)

Pages 75-83

10.52547/fsct.17.106.75

Behrooz Alizadeh behbahani, Mohammad Noshad, Fereshteh Falah

Effect of intensity and time ultrasound on rheological properties of extracted Ã_glucan of flour oat

Pages 85-93

10.52547/fsct.17.106.85

maryam shamshirsaz, Ali Motamedzadegan, Mehran Alami, mehdi sheykharabi

Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line

Pages 95-107

10.52547/fsct.17.106.95

Parichehr Hanachi, Shaghayegh Salehizadeh, Reihaneh Ramezani, Roshanak Zarringhalami

Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake

Pages 109-120

10.52547/fsct.17.106.109

Soodeh Zolfaghari, Mehdi Davoodi, Seyed Ali Mortazavi, Ahmad Pedram neia, Fariba Naghipour

Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli

Pages 121-132

10.52547/fsct.17.106.121

Maryam Azizkhani, Fahimeh Tooryan, P. shohreh, Razieh Partovi, MH Shahavi

Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste

Pages 133-143

10.52547/fsct.17.106.133

Abdolkhalegh Golkar, Jafar Mohammadzadeh Milani, Ali Motamedzadegan, Reza Esmailzadeh Kenari

Designing and manufacturing of multifunctional texture analyzer with the ability to analyze textural properties under various controlled temperature and humidity conditions

Pages 145-155

10.52547/fsct.17.106.145

Elahe Abedi, Salman Baromand, Kiana Pourmohammadi

Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar

Pages 157-171

10.52547/fsct.17.106.157

Fariba Vaseghi, Mohammad Jouki, Mohammad Rabbani

Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains

Pages 173-183

10.52547/fsct.17.106.173

MohammadEbrahim Malekian, Anousheh Sharifan, afshin akhondzadeh basti a

Journal of food science and technology(Iran)

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