Journal of food science and technology(Iran)

Volume & Issue: Volume 18, Issue 113, July 2021

Number of Articles: 30

Effect of xanthan gum and carboxymethyl cellulose gum on physicochemical properties and sensory of Baguette bread

Pages 1-17

10.52547/fsct.18.113.1

leila Nateghi

The effect of extraction solvent on antioxidant activity, total phenol content and total flavonoid content of Postia puberula

Pages 19-27

10.52547/fsct.18.113.19

Parvaneh Hemmati Hassan Gavyar, Hamzeh Amiri

Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis

Pages 29-39

10.52547/fsct.18.113.29

Mehdi Golchehregan, Reza Farahmandfar, Mehdi Golchehregan, hassan karimi maleh

Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean

Pages 41-57

10.52547/fsct.18.113.41

Leila Eftekhari, Hajar Abbasi, Mahshid Jahadi

Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM)

Pages 59-75

10.52547/fsct.18.113.59

Khorshid Hosseinzadeh, Asghar Khosrowshahi Asl, Mohammad Alizadeh Khaledabad, Hadi Almasi

Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs)

Pages 77-90

10.52547/fsct.18.113.77

Elham Alehosseini, Seid Mahdi Jafari, Hoda Shahiri Tabarestani

The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties

Pages 91-100

10.52547/fsct.18.113.91

Hossein Jooyandeh, Behrooz Alizadeh behbahani, Mohammad Noshad

Fortification of energy food using Iranian native gums

Pages 101-108

10.52547/fsct.18.113.101

Amirhossein Razjoo, Maryam Azizkhani, Reza Esmailzadeh Kenari

Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP

Pages 109-120

10.52547/fsct.18.113.109

Gisoo Maleki, bahareh salemi, Nasser Sedaghat

Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology

Pages 121-134

10.52547/fsct.18.113.121

Davood Mirzaie, ahmad pedram neia, mehdi jalali

The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil

Pages 135-146

10.52547/fsct.18.113.135

Hamed Karami, Ali Nejat Lorestani, reza tahvilian

Investigation of the aluminum concentration in the traditional pomegranate and plum pastes of Guilan province

Pages 147-156

10.52547/fsct.18.113.147

Alireza Mehregan Niko, Amir Pourfarzad, Siamak Gheibi

Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems

Pages 157-172

10.52547/fsct.18.113.157

Ali Ganjloo, Mohsen Zandi, Mandana Bimakr, Abolfazl Ghareh Baghi

Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment

Pages 173-185

10.52547/fsct.18.113.173

Anisa Jafari, maryam moslehishad, Zohre Ghanavi

Fabrication of biocomposite films based on sodium caseinate reinforced with gellan and Persian gums and evaluation of physicomechanical and morphology properties

Pages 187-196

10.52547/fsct.18.113.187

Mohammad Mohsenzadeh, Mahmood Alizadeh-Sani, Mohammad Maleki, Maryam Azizi-lalabadi, Roya Rezaeian-Doloei

Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour

Pages 197-209

10.52547/fsct.18.113.197

Hadi Rafie, Mehdi Davoodi

Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing.

Pages 211-224

10.52547/fsct.18.113.211

Masoud Habibi Najafi, Ebrahim Hoseini, Seyed Ali Yasini Ardakani, Zhaleh Khoshkhoo, Nargess Mooraki

Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties

Pages 225-232

10.52547/fsct.18.113.225

Ebrahim Afkhami Sarai, Sodeif Azadmard-Damirchi, m gharekhani

Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat

Pages 233-245

10.52547/fsct.18.113.233

Narges Nehchiri, Sedigheh Amiri, رادی Radi

The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period

Pages 247-259

10.52547/fsct.18.113.247

mohammad Fagheie, Alireza Shahab Lavasani, Nazanin Zand

Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant

Pages 261-271

10.52547/fsct.18.113.261

Shohreh Arab Shirazi, ahmad pedram neia, Mohammadreza Saeedi Asl, Fariba Naghipour, Hamid Tavakolipour

Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in the formulation and improvement of low fat whipped cream properties

Pages 273-287

10.52547/fsct.18.113.273

leila lakzadeh, sajad nasr esfahani

Study the antioxidant properties of different parts of saffron extract and their application in cream

Pages 289-299

10.52547/fsct.18.113.289

Dornoush Jafarpour, Seyed Mohammad Bagher Hashemi, Azam Ghaedi

Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts

Pages 301-311

10.52547/fsct.18.113.301

Pegah Namazi, Hassan Barzegar, Behrooz Alizadeh behbahani, Mohammad Amin Mehrnia

The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste

Pages 313-328

10.52547/fsct.18.113.313

Ali Motamedzadegan, haideh gorjian, Neda Moshtaghi Farokhi‎, Tandis Khaosravi Rad

Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert

Pages 329-337

10.52547/fsct.18.113.329

negin mahdizadeh, hamid sarhadi, fatemeh shahdadi

Application of a new extraction method coupled to high performance liquid chromatography for tetracyclines monitoring in cow milk

Pages 339-349

10.52547/fsct.18.113.339

Hafez Rasi, MohammadReza AfsharMogaddam, Jalil Khandaghi

The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread

Pages 351-361

10.52547/fsct.18.113.351

Forogh Mohtarami, Anis Talebi, peghah Banaeikia

Mathematical modeling of thin-layer garlic with hot air dryer and under vacuum

Pages 363-375

10.52547/fsct.18.113.363

Fariba Sohrabi, Narmela Asefi, Armaghan Salem

Enrichment of biscuits with protein to improve health effects

Pages 377-387

10.52547/fsct.18.113.377

Armaghan Salem, Elham Alehosseini, Seid Mahdi Jafari

Journal of food science and technology(Iran)

Journal Archive

Volume 22 (2025-2026)

Volume 21 (2024)

Volume 20 (2023)

Volume 19 (2022)

Volume 18 (2021)

Volume 17 (2020)

Volume 16 (2019)

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)

Volume 15 (0)