Journal of food science and technology(Iran)

Volume & Issue: Volume 18, Issue 116, October 2021

Number of Articles: 30

The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient

Pages 1-13

10.52547/fsct.18.116.1

Shahram Mozaffar, رادی Radi, Sedigheh Amiri

Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses

Pages 15-27

10.52547/fsct.18.116.15

Seyedeh Elham Mousavi Kalajahi

Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate

Pages 29-37

10.52547/fsct.18.116.29

setare pahlavanzade, dariush khademi shurmasti

Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology

Pages 39-53

10.52547/fsct.18.116.39

Amir Daraei Garmakhany, Narjes Aghajani, Mohsen Dalvi-Isfahan

Antimicrobial Effects of Hydroalcoholic Extract of Sour Lemon Peel on G- Bacteria and G+ Bacteria

Pages 55-65

10.52547/fsct.18.116.55

yasamin latifi, Maral Behzadinia, Sepide Qara, Pegah Parhizkar, Mohammad Abbasi, zahra jafari

Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad

Pages 67-80

10.52547/fsct.18.116.67

Dinasadat Mousavian, Abdorreza Mohammadi Nafchi, Leila Nouri

Antioxidant activity, Î±-amylase and Î±-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L.

Pages 81-90

10.52547/fsct.18.116.81

Maryam Alavi, Tabarsa Mehdi, Hassan Ahmadi Gavlighi

Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles

Pages 91-102

10.52547/fsct.18.116.91

Hooshang Kamelan, mostafa mazaheritehrani, Mohammad Reza edalatiane, Seyed Mohammad Ali Razavi, Mohammad hossein Haddad khodaparast

Investigation of physical-chemical and sensory properties of jelly enriched with calcium and vitamin D3

Pages 103-115

10.52547/fsct.18.116.103

Shila Berenjy, leila Nateghi

Evaluation of physicochemical properties, antioxidant and sensory activity of three types of functional low-fat probiotic yogurt

Pages 117-129

10.52547/fsct.18.116.117

anis jafari, Mahsa Tabari, mojgan emtiyazjoo

Effect of postharvest calcium chloride treatment on the fruit quality and storage life of some Cornelean cherry genotypes (Cornus mas L)

Pages 131-141

10.52547/fsct.18.116.131

Shiva Ghasemi, Mostafa Ghasemi, mohammad ali nejatian, Majid Golmohammadi

Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods

Pages 143-159

10.52547/fsct.18.116.143

Ali Ganjloo, Mohsen Zandi, Mandana Bimakr, Samaneh Monajem

Effect of adding coriander seed essential oil on some characteristics of ground lamb inoculated with Listeria innocua during storage

Pages 161-170

10.52547/fsct.18.116.161

Marzieh Omidi-mirzaei, Mohammad Hojjati, Behrooz Alizadeh behbahani, Mohammad Noshad

Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process

Pages 171-181

10.52547/fsct.18.116.171

mohsen Dalvi-Isfahan

Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio

Pages 183-194

10.52547/fsct.18.116.183

Maryam Khamoushi, Mohammadreza Khani, Abdollah Ghasemi Pirbalouti

Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage

Pages 195-203

10.52547/fsct.18.116.195

Roghayeh Soltani, Sodeif Azadmard Damirchi, Mehdi Gharakhani, Mohammadali Torbati

The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries

Pages 205-219

10.52547/fsct.18.116.205

Fatemeh Erami, Elham Alehosseini, Seid Mahdi Jafari

Role of glass transition temperature in color and textural changes of dried fig

Pages 221-229

10.52547/fsct.18.116.221

Fojan Badii

investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods

Pages 231-246

10.52547/fsct.18.116.231

Parichehr Hanachi, Marjan Hosseinpoor

Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from BuffaloÂ´s colostrum & milk

Pages 247-257

10.52547/fsct.18.116.247

Shahram Salar, Sara Jafarian, Seyed Ali Mortazavi, Leila Roozbeh nasiraie

Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake

Pages 259-275

10.52547/fsct.18.116.259

zahra rostami, yahya maghsoudlou, Mehran Ahami, mohammad ghorbani, sedighe tavasoli talarposhti

Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it

Pages 277-292

10.52547/fsct.18.116.277

Maryam Nekoueian, Dornoush Jafarpour

Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry

Pages 293-303

10.52547/fsct.18.116.293

Hasan Kiani, Babak BEHESHTI, Ali Mohamad Borghei, Mohammad Hashem Rahmati

Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397

Pages 305-312

10.52547/fsct.18.116.305

Maryam Mazrae Sefidi, Seyed Ali Yasini Ardakani, Reyhaneh Ehterami, Nazgol Haghstan, mitra kimiaee, Somayeh Mousavi Nodoushan

Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce

Pages 313-325

10.52547/fsct.18.116.313

Hayedeh Gorjian, Zeynab Raftani Amiri, Jafar Mohammadzadeh Milania, Nader Ghaffari Khaligh

Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria

Pages 327-335

10.52547/fsct.18.116.327

Hassan Barzegar, Behrooz Alizadeh behbahani, Mohammad Noshad

Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method

Pages 337-346

10.52547/fsct.18.116.337

zahra khodakaramifard, حسین زاده Hosseinzadeh, Alireza Shirazinejad

Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria)

Pages 347-356

10.52547/fsct.18.116.347

mahdis moradi

The study of moisture kinetics and mass transfer parameters during hot air frying in potato chips

Pages 357-369

10.52547/fsct.18.116.357

mahdieh hosseini, Habibollah Mirzaei, Aman Mohamad Ziaiifa, Hosseinali Tash shamsabadi, Ali Motamedzadegan

A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing

Pages 371-389

10.52547/fsct.18.116.371

MASOUD KAZEMINIA, hamidreza shabani, ehsan aali, razzagh mahmodi

Journal of food science and technology(Iran)

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