Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Volume & Issue: Volume 18, Issue 121, March 2022 
Number of Articles: 30

Evaluation of the effect of adding α-amylase and ascorbic acid on rheological properties of wheat flour dough

Pages 69-79

10.52547/fsct.18.121.6

mitra hagh panah, mandana tayefe, Seyyed Mostafa Sadeghi, Azin Nasrollah Zadeh Masouleh, Leili Fadaee

Comparison of Physicochemical Properties and Antioxidant Activities of traditional and industrial vinegars

Pages 173-184

10.52547/fsct.18.121.14

Tayebe shahi, Seid Mahdi Jafari Jafari, Mohsen Pouyan, Mahdi Ebrahimi, Hossein Raghara, Sareh Hosseini

Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis

Pages 225-236

10.52547/fsct.18.121.27

maryam bayattork, mohsen vazifedoost, Mohammad Ali Hesarinejad, zohreh Didar, masoud Shafafi Zenoozian

Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale)

Pages 265-273

10.52547/fsct.18.121.21

Sina Moulaei, zahra latifi, Maryam Sabet Ghadam, Maryam Khosrojerdi, Elaheh Razghandi

Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage

Pages 301-313

10.52547/fsct.18.121.24

Mahya Shariat alavi, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Mehran Alami

A systematic investigation of β-carotene-loaded quince seed mucilage nanoemulsions

Pages 325-334

10.52547/fsct.18.121.26

Hadis Rostamabadi, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Alireza Allafchian

Huso huso fillet preservation with coating contained Spirulina algae extract at 4 ±1°C

Pages 335-348

10.52547/fsct.18.121.30

Zeinab Abdolahi-Cheleh bary, yasamin latifi, Nargess Mooraki, Zhaleh Khoshkhoo