Journal of food science and technology(Iran)

Volume & Issue: Volume 18, Issue 114, August 2021

Number of Articles: 29

Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods

Pages 1-14

10.52547/fsct.18.114.1

Atefeh Soradeghi Toopkanloo, fakhri shahidi, Ali Javadmanesh, Seyed Ali Mortazavi, Mohammad javad Varidi, Sahar Roshanak

Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method

Pages 15-23

10.52547/fsct.18.114.15

sayede fateme ahmadi, Mohammad Hojjatoleslamy, Hossein kiani, Homan Molavi, sayede khadijeh ahmadi

Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot

Pages 25-34

10.52547/fsct.18.114.25

Mostafa Rahmati-Joneidabad, Behrooz Alizadeh behbahani

Effect of cold plasma on structural and rheological properties of Guar gum

Pages 35-44

10.52547/fsct.18.114.35

Fatemeh Fazeli, Reza Farahmandfar, Farshad Sohbatzadeh

Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet

Pages 45-55

10.52547/fsct.18.114.45

zahra Alizadeh, hamid sarhadi, Fatemeh Shahdadi

Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream

Pages 57-71

10.52547/fsct.18.114.57

Elnaz Janghorban, Mohammad Goli

Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot

Pages 82-73

10.52547/fsct.18.114.82

Mostafa Rahmati-Joneidabad, Behrooz Alizadeh behbahani

Rheological, textural sensorial and color properties of apple jellies supplemented with Spirulina sp.

Pages 83-94

10.52547/fsct.18.114.83

Somaiie Azad fallah, Tiva kafili

Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils

Pages 95-107

10.52547/fsct.18.114.95

Narjes Aghajani, Amir Daraei Garmakhany

Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough

Pages 109-120

10.52547/fsct.18.114.109

leila Nateghi, Behnam Sadeghiyan Loderijeh, Fatemeh Zarei

Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process

Pages 121-131

10.52547/fsct.18.114.121

Mohammadamin Asadnahal, Fakhreddin Salehi, Majid Rasouli

Evaluation the effect of different solvents and extraction method on phytochemical content and antioxidant activity of Moringa oleifera leaf extract

Pages 133-145

10.52547/fsct.18.114.133

abbas asgari-kafrani, mohammad fazilati, habibollah nazem

Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce

Pages 147-158

10.52547/fsct.18.114.147

Mahsa Safiaghdam, Ainaz Alizadeh, Mitra Soofi

Effect of turmeric extract (Curcuma Longa L.) on acrylamide content and quality characteristics of fried potatoes

Pages 159-168

10.52547/fsct.18.114.159

Amaneh Soroushfard, Leila Roufegarinejad, Mitra Soofi

Investigation the effect of ZnO and Î²-glucan on chemical and microbial characteristic of gelatin based biodegradable film over storage of chicken fillet

Pages 169-180

10.52547/fsct.18.114.169

Shahin Sherafatkhah Azari, Ainaz Alizadeh, leila Roufegarinejad, Narmela Asefi, Hamed Hamishehkar

Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions

Pages 181-194

10.52547/fsct.18.114.181

Farnaz Rezaiyan Attar, Nasser Sedaghat, Samira Yeganehzad, Atena Pasban, Mohammad Ali Hesarinejad

Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup

Pages 195-208

10.52547/fsct.18.114.195

Mina Rezaeiyan, Saber Amiri

Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum

Pages 209-223

10.52547/fsct.18.114.209

Sahra Zare, Fariba Naghipour, Babak Ghiassi Tarzi

Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk

Pages 225-235

10.52547/fsct.18.114.225

Sara Khosrow Shahi, Mohammad Ali Hesarinejad, Zohreh Didar, Mohsen Vazifedoost

Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process

Pages 237-250

10.52547/fsct.18.114.237

Narjes Aghajani, Amir Daraei Garmakhany, Omid hedayati Dezfouli

Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars

Pages 251-262

10.52547/fsct.18.114.251

Azar Mottahedi, mandana tayefe, Fatemeh Habibi

Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying

Pages 263-275

10.52547/fsct.18.114.263

Danial Maghsoudlou Kamali, Ghadir Esmaeili, Seyed-Ahmad Shahidi, Donya Maghsoudlou Kamali

Production of functional low-fat yogurt fortified with flaxseed flour

Pages 277-289

10.52547/fsct.18.114.277

Farnaz Foutohi, Mahnaz Manafi Dizaj Yekan

Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature

Pages 291-303

10.52547/fsct.18.114.291

Hassan Nakhchian, farideh tabatabaei yazdi, Seyed Ali Mortazavi, Mohebbat Mohebbi

Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field

Pages 305-317

10.52547/fsct.18.114.305

fatemeh Tayebi Rad, hamid bakhshabadi, shilan rashidzadeh

Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples

Pages 319-332

10.52547/fsct.18.114.319

Mohadese Naghadian Moghadam, elahe mahmoodi

Effect of addition of green tea extract and stevia rebaudiana to kombucha on its physicochemical and antioxidant properties

Pages 333-347

10.52547/fsct.18.114.333

haniyeh freydooni

Investigation on the rheological properties of fortified yogurt containing pumpkin powder

Pages 349-358

10.52547/fsct.18.114.349

Simindokht Johari, Seyyed Hossein Hosseini Ghaboos, Taher Shahi

Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain

Pages 359-370

10.52547/fsct.18.114.359

Azin Nasrollah Zadeh Masouleh, Azade Ghorbani-HasanSaraei, Ebrahim Amiri, Fatemeh Habibi

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)