Journal of food science and technology(Iran)

Volume & Issue: Volume 18, Issue 111, April 2021

Number of Articles: 30

Comparison of phenolic compounds and antioxidant activity of two grapvine root cultivars Rasha and Qzel Ozum

Pages 1-12

10.52547/fsct.18.111.1

Laya Rezazad Bari, Alireza Ghanbari, Reza Darvishzadeh, Mousa Torabi Giglou, Hamed Doulati Baneh

Effects of 2-phenyl ethanol from Mohammadi flower on quality of mazafat dates packed in flexible laminated packages

Pages 13-22

10.52547/fsct.18.111.13

somaye khosravi, sepideh khorasany, Amir Saadatfar, Hadi Zohdi

Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut

Pages 23-35

10.52547/fsct.18.111.23

Gholamhossein Haghayegh, Nafiseh Zavezad

Evaluation of the antimicrobial effect of Carum copticum essential oil on some standard microbial strains, indices of infection and food poisoning: an in vitro study

Pages 37-44

10.52547/fsct.18.111.37

Behrooz Alizadeh behbahani, Fakhri Shahidi

Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network

Pages 45-54

10.52547/fsct.18.111.45

nadia simintan khoubroo, Narmela Asefi

Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder

Pages 55-66

10.52547/fsct.18.111.55

Razieh Nikjoo, Seyed Hadi Peighambardoust, Aref Olad Ghaffari

Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation

Pages 67-78

10.52547/fsct.18.111.67

Amir Daraei Garmakhany, Narjes Aghajani

Investigation of Lipidic Solid Nanoparticles from Propolis and Bees Waxes produced by Antisolvent Precipitation Method

Pages 79-88

10.52547/fsct.18.111.79

Atefe Shirvani, Amir Goli, Jaleh Varshosaz

Extraction and analysis of production process Failures using PFMEA logic (case study: Kurdistan Sugar factory)

Pages 89-101

10.52547/fsct.18.111.89

mohammad baghbani, Soleyman Iranzadeh, Majid Bagherzadeh khajeh

Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5

Pages 103-115

10.52547/fsct.18.111.103

Masoume Ranjbar Hasan Barogh, Marzieh Bolandi, Abdorreza Mohammadi Nafchi

The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads

Pages 117-129

10.52547/fsct.18.111.117

sahar ghaffari, seyed vali hosseini, mehrdad farhangi, mojtaba boreiri

Inverstigation of structural and sensory physicochemical properties of low â fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums

Pages 131-146

10.52547/fsct.18.111.131

SEYEDEH SAEIDEH KARBALAEI AMINI, MEHRNAZ AMINIFAR, SEYEDEH SHIMA YOUSEFI

Optimizing the formulation of functional cake with date syrup and inulin

Pages 147-157

10.52547/fsct.18.111.147

reza karazhyan, ahmad ehtiati, Zahra Nazari, Maasoumeh Mehraban sangh atash

In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria

Pages 159-167

10.52547/fsct.18.111.159

Mohammad Noshad, Behrooz Alizadeh behbahani, Hossein Jooyandeh, Mostafa Rahmati-Joneidabad, Ebrahimi ابرهیمی همتی کیخا, Mitra Ghodsi Sheikhjan

Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties

Pages 169-188

10.52547/fsct.18.111.169

Negar Hosseini, sajad pirsa, Jafar Farzi

Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder

Pages 189-200

10.52547/fsct.18.111.189

Ousha Pourmohammadi Mojaveri, Seyyed Hossein Hosseini Ghaboos, Sara Jafarian

Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil

Pages 201-213

10.52547/fsct.18.111.201

Simin Noorian, Abdorreza Mohammadi Nafchi, Marzieh Bolandi, Maryam Jokar

In vitro evaluation of probiotic properties of 19 strains of Lactobacillus gasseri, plantarum, acidophilus and fermentum isolated from human and food sources

Pages 215-231

10.52547/fsct.18.111.215

Nasrin Hadinia, Parinaz Mobasharpour, Samaneh Hatami, Mohammad Reze Edalatian Dovom, masoud yavarmanesh

Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat

Pages 233-250

10.52547/fsct.18.111.233

Akramsadat Fayazi, Mahnaz Hashemiravan, Narges Jannatyha, Maryam Moslehishad

Effect of lamination and complex formation with Î²-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil

Pages 251-265

10.52547/fsct.18.111.251

Hadi Almasi, Behboud Pourfathi, Monireh Pourali

The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin

Pages 267-277

10.52547/fsct.18.111.267

Elnaz Parsaie, Abdorreza Mohammadi Nafchi, Leila Nouri

Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio

Pages 279-294

10.52547/fsct.18.111.279

Fataneh moosapoor, fatemeh nazoori, mohamreza pirmoradi, Hossein Mirdehghan

Investigation of the effects of coating with xanthan and Balangu seed gums on the drying time of apricot slices in infrared system

Pages 295-303

10.52547/fsct.18.111.295

Maryam Satorabi, Fakhreddin Salehi, Majid Rasouli

Investigation on spoilage indicators of Lethrinus Lentjan Fish marinade Using Acetic Acid

Pages 305-315

10.52547/fsct.18.111.305

ALI ABEROUMAND

Optimization of rice husk drying process with infrared dryer

Pages 317-330

10.52547/fsct.18.111.317

hamid rayenimoghbeli, Mohammad hashem Rahmati, Hossien ali Tash shamsabadi, Mohammad reza Alizadeh

Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City

Pages 331-343

10.52547/fsct.18.111.331

abbas alimoradian, reza tajik, Atefeh Navabi, rahmatollah moradzadeh, Ahmad Abdolahi, Mohaddeseh Asafari

Modeling of mass and heat transfer in deep fat frying processes and evaluation in potato model food system

Pages 345-360

10.52547/fsct.18.111.345

Azer Naghavi Gargari, Narmela Asefi, Leila Roufegarinejad

Modeling of Kinetic Changes of Ostrich Meat Color during Deep Fat Frying by Image Processing

Pages 361-369

10.52547/fsct.18.111.361

Mohammad Reza Amiryousefi, Mohammad Ali Hesarinejad

The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying

Pages 371-382

10.52547/fsct.18.111.371

Ayda Azadgar, Narmella Asefi

The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties

Pages 383-395

10.52547/fsct.18.111.383

kobra ziyaei, Seyed Vali Hosseini

Journal of food science and technology(Iran)

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