Journal of food science and technology(Iran)

Volume & Issue: Volume 18, Issue 119, December 2021

Number of Articles: 29

The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread

Pages 1-15

10.52547/fsct.18.119.1

Akram Lavini, Forogh Mohtarami, Sajad Pirsa, Anis Talebi

Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures

Pages 17-33

10.52547/fsct.18.119.17

Samaneh Monajem, Ali Ganjloo, Mandana Bimakr

Evaluation of physicochemical properties of dried Damavandâs apple slices under the effect of grape pomace extract

Pages 35-45

10.52547/fsct.18.119.35

mona ranjbar, Mohammad Ghorbani, Ali Reza Sadeghi Mahoonak, Yahya Maghsoudlou, Ali Moayedi

Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics

Pages 47-59

10.52547/fsct.18.119.47

Abdollah Dadazadeh, Hassan Nourafcan

Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An âin vitroâ study

Pages 61-76

10.52547/fsct.18.119.61

mina aladi, Mohammad Amin Mehrnia, Hassan Barzegar, behrooz Alizadeh behbahani

Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots

Pages 77-84

10.52547/fsct.18.119.77

Farahnaz Rahiminejad, Amirhossein Khosravi, fatemeh mehrazin

Optimization of biodegradable film production containing aqueous extract of Chubak root and nanoemulsion of rosemary essential oil based on gelatin by response surface methodology

Pages 85-94

10.52547/fsct.18.119.85

fakhri shahidi, Mohammad Maleki, Sahar Roshank, Mahmood Alizadeh-Sani

Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon

Pages 95-112

10.52547/fsct.18.119.95

leila Nateghi, Ali Khazaei, Nazanin Zand, Abdol rasul orumiyeh ei

The effect of the presence of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus on physicochemical, colorimetric and rheological properties of probiotic dark chocolate

Pages 115-131

10.52547/fsct.18.119.115

Nima Mobahi

Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro

Pages 133-142

10.52547/fsct.18.119.133

Ahmad Nasrollahzadeh, MAHMOUD REZAZAD, ALMASI almasi, MEHRAN moradi, seyed mohamad ali ebrahimzade mousavi

An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods

Pages 143-156

10.52547/fsct.18.119.143

Saber Amiri, Meysam Rajabi

Modelling of drying and rehydration of pears using different mathematical models

Pages 157-168

10.52547/fsct.18.119.157

mohsen Dalvi-Isfahan

The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage

Pages 169-182

10.52547/fsct.18.119.169

Shokoh Hajivand-Ghasemabadi, Mohammadreza Zare Bavani, Mohammad Noshad

Effect of two-step drying and ultrasound pretreatment on some physicochemical properties of cantaloupe slices

Pages 183-192

10.52547/fsct.18.119.183

sara haj mirza, Akram Sharifi

Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying

Pages 193-204

10.52547/fsct.18.119.193

Mohammad Reza Rouzegar, Mohammad Hossein Abbaspour-Fard, Mahdi Hedayatizadeh, Hamid Mohamadinezhad

Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese

Pages 205-215

10.52547/fsct.18.119.205

Hannan lashkari, Farzaneh Malek Zadeh Haghighi

Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage

Pages 217-229

10.52547/fsct.18.119.217

Morteza Karimpour, Alireza Mehregan Nikoo, Faezeh Fallah, Hamide Asayeshtalab

The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process

Pages 231-242

10.52547/fsct.18.119.231

Aniseh Zarei Jelyani, hannan lashkari, Javad Tavakoli, Mahmood Aminlari

Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour)

Pages 243-258

10.52547/fsct.18.119.243

Fatemeh Pourhaji, Bahareh sahraiyan, Gholam Hossein Haghayegh

Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake

Pages 259-274

10.52547/fsct.18.119.259

Maryam Sabet Ghadam, Mohammad Reza Saeedi Asl, Akram Sharifi, Mohammad Armin, Ahmad Pedram nia

Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran)

Pages 275-292

10.52547/fsct.18.119.275

Bizhan zare, Salah-aldin Ghaderi, Leila Nouri, Mohammadreza Sabeghi

Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties

Pages 293-306

10.52547/fsct.18.119.293

Pouran Heidari, Dornoush Jafarpour

Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme

Pages 307-318

10.52547/fsct.18.119.307

Soheyl Reyhani Poul, Sakineh Yeganeh

An investigation on antioxidative properties of different molecular weight fractions of protein hydrolysate produced from Common carp (Cyprinus carpio) head

Pages 319-330

10.52547/fsct.18.119.319

Sakineh Yeganeh, Mina Esmaeili Kharyeki, Hamed Ahmadi

The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced

Pages 331-348

10.52547/fsct.18.119.331

Aliakbar Shahi Chehragh, Zeynab Raftani Amiri, Reza Esmaeizadeh Kenari

Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese

Pages 349-360

10.52547/fsct.18.119.349

Atiyeh Habibi, Alireza Shahab Lavasani, Amir mohammad Mortazavian, Hamed Zarei

The effect of adding quinoa flour and germinated wheat flour on the physicochemicalØ microbial and sensory properties of sponge cake

Pages 375-392

10.52547/fsct.18.119.375

negin javaheripour, Lida Lida Shahsevani Mojarad, SHADI MAHDIKHANI, Yaser Inanloo

The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh)

Pages 393-409

10.52547/fsct.18.119.393

Hesamaldin Akhoondzadeh, Masoud Taghizadeh, Mahdi Irani

An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry

Pages 411-432

10.52547/fsct.18.119.411

Amir Reza Shaviklo

Journal of food science and technology(Iran)

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