Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 122, April 2022

Number of Articles: 30

Investigation of kinetic model of phytic acid degradation and increase of calcium and zinc in single and co- culture of Lactobacillus plantarum and Lactobacillus acidophilus

Pages 1-9

10.52547/fsct.19.122.1

Mehran Sayadi; Elahe Abedi; Shahrzad Maleki; Kiana Pourmohammadi

The effect of different concentrations of humic acid on morphological, phytochemical characteristics and antioxidant activity of Bidaneh Sefid grape

Pages 11-21

10.52547/fsct.19.122.11

Nasibeh Jahangirzadeh1; Ziba Habibi Dastjerd; Shirin Rahmanzadeh Ishkeh

Effect of incorporating orange fiber and mango juice on survival of Lactobacillus Casei, physicochemical and sensory properties of synbiotic apple juice

Pages 23-33

10.52547/fsct.19.122.23

laleh torabi; Leila Roufegarinejad; Shahram Hanifian; Mitra Soofi

Evaluation of inhibitory effect of alpha-amylase and alpha-glucosidase by interaction phenolic compounds, soluble fiber, and protein extracted from green lentils

Pages 35-45

10.52547/fsct.19.122.35

Maryam Jalili Safaryan; Hassan Ahmadi; Mohsen Barzegar; Mehdi Tabarsa; Chibuike Udenigwe

Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz

Pages 47-58

10.52547/fsct.19.122.47

Mohammad Amin Mehrnia; nasim dehghan; Reza Zadeh Dabagh

Evaluation of the effect of hot smoke with vacuum packaging on sensory, microbial, chemical, and shelf-life characteristics of farmed A. persicus during storage

Pages 59-69

10.52547/fsct.19.122.59

Mina Seifzadeh; Ghorban zarh gashti

Investigation of physicochemical and mechanical properties of nanocomposite film based on whey protein isolated and pectin containing copper oxide nanoparticles and lip beet pigment (betanine)

Pages 71-82

10.52547/fsct.19.122.71

zahra shabahang; Leila Nouri; Abdorreza Mohammadi Nafchi

Comparing the effect of soy protein isolate coating with sodium and calcium alginate polysaccharide coatings on the oil absorption of eggplant slices during frying

Pages 83-100

10.52547/fsct.19.122.83

Foroud Bagheri; Sedigheh Amiri; Mohsen Radi

The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread

Pages 101-113

10.52547/fsct.19.122.101

nayereh karimi; fariba zeynali; Mahmoud Rezazadeh Bari; Mehdi Nikoo; Forogh Mohtarami; Mehdi Kadivar

Evaluation of the effect of green tea extract on probiotic survival in Pinacolada drink based on whey under simulated gastric and intestinal conditions

Pages 115-127

10.52547/fsct.19.122.115

BAHAREH DEHGHAN; reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Comparison of physicochemical properties of pectin Extracted from apple pomace by microwave and high temperature acid treatment: optimization by surface â Response

Pages 129-141

10.52547/fsct.19.122.129

Hamed Jamshidian; Ali Rafe; Seyyed Mahdi Mirzababaee

Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil

Pages 143-153

10.52547/fsct.19.122.143

Sandra Alimi; Abolfazl Fadavi; Seyyedeh Zahra Sayyed-Alangi; Saeedeh Arabshahi Delouee

Design of colorimetric indicator based on curcumin for detection of trout spoilage

Pages 155-169

10.52547/fsct.19.122.155

Zahra Teymouri; Hajar Shekarchizadeh

Evaluation of textural and organoleptic properties of yogurts produced using lactic acid bacteria isolated from eweâs yogurts from Mashhad, Hamedan and Dezful

Pages 171-182

10.52547/fsct.19.122.171

mobin zaman; nafiseh davati; Mostafa Karami

Investigation and modeling of the release kinetics of yarrow (Achillea millefolium L.) essential oil from gelatin-sodium alginate active film into food simulants

Pages 183-198

10.52547/fsct.19.122.183

Parvaneh Karami; Mohsen Zandi; Ali Ganjloo

Evaluation of different extraction methods (maceration and ultrasound) on antioxidant, anti-Alzheimer's and antimicrobial properties of Padina distromatic extract

Pages 199-209

10.52547/fsct.19.122.199

khadijeh shirani bidabadi; shilla safaeian; rezvan mousavi nadushan; nahid rahimifard

Evaluation of the effect of fat replacer gel on physicochemical and rheological properties of low-calorie cake dough and texture

Pages 211-222

10.52547/fsct.19.122.211

Zahra Nazari; reza karazhyan; Masoume Mehraban sangh atash; Ahmad Ehtiati

The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough

Pages 223-235

10.52547/fsct.19.122.223

Niloofar bahrami; AZIN NASROLLAH ZADEH; armin hariri

The adsorption and desorption of phytochemicalfrom lemon peel extract by the graphene oxide and its application as antioxidant in frying oil

Pages 236-246

10.52547/fsct.19.122.236

Valeh Sharif Nasirian; Seyed-Ahmad Shahidi; Hasan Tahermansouri; Fereshteh Chekin

Assessment of heavy metals in different rice samples by atomic absorption

Pages 247-255

10.52547/fsct.19.122.247

marzieh khoori; akram Arianfar; esmat khoorie

Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum

Pages 257-268

10.52547/fsct.19.122.257

reza shahraki; Amir Hossein Elhamirad; Javad Hesari; Mostafa Shahidi noghabi; احمد Pedram nia

Effect of oil type and potato to oil ratio on temperature distribution, moisture loss and oil absorption during the frying process of french fries

Pages 269-283

10.52547/fsct.19.122.269

Abdurrahman qaderi; Jalal Dehghannya; Babak Ghanbarzadeh

Modeling the extraction conditions of antioxidant compounds of Stachys lavandulifolia by surface response method, artificial neural network, and hybrid neural network - Genetic algorithm

Pages 285-295

10.52547/fsct.19.122.285

Mohamad Hadi Movahednejad; Ahmad Rajaei; Soroush Rahimi Khoigani

Study of bioactive compounds release behavior from pomegranate juice-based microencapsulated powders using experimental models

Pages 297-311

10.52547/fsct.19.122.297

Samira Amirsalmanipour; Shima Yousefi; Mohammadreza Hosseinpour

Processed pizza cheese formulation containing essential oils of butter, white cheese and ricotta and study of physicochemical properties

Pages 313-333

10.52547/fsct.19.122.313

ali mishkat; sajad Pirsa; jafar Farzi

Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil

Pages 335-348

10.52547/fsct.19.122.335

Bahareh Majdi; Mohammad Amin Mehrnia; Hassan Barzegar; Behrooz Alizadeh behbahani

The effect of some superior pollinizers genotypes on oil content, fatty acids and fruit elements of walnut seed parents MSG15, MKG23 and MKG24

Pages 349-363

10.52547/fsct.19.122.349

Mousa Rasouli; Bahman Ershadi

Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese

Pages 365-375

10.52547/fsct.19.122.365

Roza Rafiei; Leila Roozbeh Nasiraie; Zahra Emam-Djomeh; Sara Jafarian

Effect of using pear powder on physicochemical, textural and sensory properties of set-type low-fat yogurt

Pages 377-392

10.52547/fsct.19.122.377

Farnaz Sadat Mirazimi; Mostafa Soltani; Sudeh Mohammadi

Effect of basil and chitosan coating on drying kinetic, color, texture and antioxidant activity of apple slices: hot air oven and vacuum drying

Pages 393-406

10.52547/fsct.19.122.393

Negar Firouzi; Reza Farahmandfar; Jafar Mohammadzadeh Milani; Ali Motevali

Journal of food science and technology(Iran)

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