Journal of food science and technology(Iran)

Volume & Issue: Volume 18, Issue 110, April 2021

Number of Articles: 14

Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro"

Pages 1-9

Behrooz Alizadeh behbahani, Mohammad Noshad

The effect of replacing cow milk by millet milk on the physical, chemical and organoleptic characteristics of set yogurt

Pages 27-36

Samira Forgani, Seyed Hadi Peighambardoust, Mehdi Dastras

Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread

Pages 37-47

Sara Movahhed

Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage

Pages 49-57

Behrooz Alizadeh behbahani, Mohammad Noshad, Bahareh Sahraiyan

Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila

Pages 59-68

Mehran Meghyasi, Amir Tukmechi

Encapsulation of Lactobacillus reuteri probiotic bacteria using soy protein isolate and whey protein isolate and inulin and Evaluation of its viability during storage and simulated gastrointestinal conditions

Pages 69-77

abdolazim soltani lak, Mohammad hossein Marhamati Zade

Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil

Pages 79-86

Fatemeh Ghannadiasl, Bahram Fathi achachelooee

The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread

Pages 87-97

Fatemeh Pakravan, hojjat karajhiyan

Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters

Pages 99-115

Safoora Karimi, Fatemeh Bibak, Narges Layeghiniya, Habibollah Abbasi

Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei'

Pages 117-128

maryam saeedi, Hossein Mirdehghan, fateme nazouri, majid Esmaeilizadeh

Optimization of anthocyanin extraction from red cabbage and its application in low calorie Gummy candy

Pages 129-140

hamed Saberian, Atefeh ٍEsmailian, Fereshteh Hosseini

Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition

Pages 141-152

zarin radbeh, Narmela Asefi, Hamed Hamishehkar, Liela Rofegarinejad, AKRAM PEZESHKI

Study on Storage of Fresh Pistachio Cultivar Ahmad Aghaie Using Gamma Aminobutyric Acid and Carnuba Wax

Pages 153-163

batool hosseni, Fatemeh nazoori, Hossein Mirdehghan

Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar

Pages 165-176

Reza Hajimohammadi Farimani, Mohammad Balvardi

Journal of food science and technology(Iran)

Journal Archive

Volume 23 (2026)

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