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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