Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 123, May 2022

Number of Articles: 30

Evaluating the effect of utilizing ultrasound and citric acid on the feasibility of producing biodegradable film based on lemon juicing waste

Pages 1-14

10.52547/fsct.19.123.1

Mitra Soofi, Ainaz Alizadeh, Hamed Hamishehkar, Hadi Almasi, Leila Roufegarinejad

Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying

Pages 15-26

10.52547/fsct.19.123.15

Rasoul Ghorbani, Mohsen Esmaiili

The effect of inulin on the growth of Bifidobacterium bifidium probiotic strain and chemical properties of yogurt

Pages 27-40

10.52547/fsct.19.123.27

farzad ebrahimi, nader habibi, mohammadyar hosseini

Isolation and Biochemical and Molecular Identification of Lactobacilli from Traditional Dairy in Fars Province and Investigation of Their Probiotic Potential

Pages 41-53

10.52547/fsct.19.123.41

Neda Zamani, Abbas Akhavan Sepahi, Mohammad Reza Fazeli, Farid Shariatmadari

Effect of Pectin on Anti-diabetic and Anti-oxidant Properties of Fermented Milk by Lactic Acid Bacteria Isolated from Traditional Iranian Dairy Products

Pages 55-67

10.52547/fsct.19.123.55

Faezeh shirkhan, Saeed Mirdamadi, Mahta Mahta Mirzaei, Behrouz Akbari-Adergani, Nikoo Nasoohi

The effect of osmosis and blanching and ultrasound pretreatments on extraction of effective compounds from Thyme

Pages 69-80

10.52547/fsct.19.123.69

SHADI Basiri, Farzad Gheybi

Evaluation of phytochemical compounds and antioxidant properties of Padina distromatic and Sargassum angustifulium Ultrasound extracts

Pages 81-91

10.52547/fsct.19.123.81

khadijeh shirani, shilla safaeian, rezvan mousavi nadushan, Nahid Rahimifard

Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer

Pages 93-104

10.52547/fsct.19.123.93

Maryam Alaee, Hojjat Karazhiyan

The effect of using chitosan and Î²-cyclodextrin on removal of heavy metals and oxidation stability in minced meat of Scomberomorus commerson during refrigeration

Pages 105-118

10.52547/fsct.19.123.105

Zahra Pishgahi, Rezvan Mousavi Nadushan, Peyman Mahasti Shotorbani, Behafarid Ghalandari

Selection of superior local sour cherry (Prunus cerasus L.) genotypes of Iran for different applications of fresh consumption and processing

Pages 119-132

10.52547/fsct.19.123.119

Forough Shavakhi, Naser Bouzari, Fojan Badii, zahra Rafiee Darsangi

Effect of nano-chitosan and acetic acid on quality characteristics of cold-stored grape cv. Rasheh.

Pages 133-143

10.52547/fsct.19.123.133

Jamal Sohrabi-Nia, Fardin Tamjidi, Nasser Ghaderi

Nanoencapsulation of phycocyanin extracted from the alga Spirulina (Spirulina platensis) and use of nanoparticles in ice cream formulation

Pages 145-159

10.52547/fsct.19.123.145

Reza Safari, Zeynab Raftani Amiri, Soheyl Reyhani Poul, Hadi Ghaffari

Comparison of physicochemical properties of biodegradable conductive films of polylactic acid containing polypyrrole / copper oxide with polyaniline / copper oxide

Pages 161-174

10.52547/fsct.19.123.161

Parisa Abdolsattari, Mahmoud Rezazadeh Bari, Sajad Pirsa

Comparison of functional and physicochemical properties of quinoa (cultivar TTKK) and wheat (cultivar Pishgam) starches

Pages 175-187

10.52547/fsct.19.123.175

narges nadian, MohammadHossein Azizi, Hossein Abbastabar ahangar, Azam Arabi

Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate

Pages 189-200

10.52547/fsct.19.123.189

elshan bashiri, sara matini, Shahram Aramideh

Physicochemical properties of linseed oil powder produced with microcrystalline cellulose and rosemary leaves

Pages 201-211

10.52547/fsct.19.123.201

Mahsa Farhoudpour, Sodeif Azadmard_damirchi, M Gharekhani, Narmela Asefi

Study of the possibility of the Optimizing the formulation of low-fat soft dough biscuit using DATEM & Maltodextrin

Pages 213-223

10.52547/fsct.19.123.213

babak ghiassi tarzi, sadaf kafashi parvian, parasto damanafshan, mahbod izadi

Identification of chemical compounds of Allium cepa essential oil and evaluation of its antimicrobial activity on Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans

Pages 225-232

10.52547/fsct.19.123.225

Gholam reza Bakhshi khaniki, Behzad Nasehi, Mohammad ali Ebrahimi, Neda Movahedi Saber, Behrooz Alizadeh behbahani

Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake

Pages 233-241

10.52547/fsct.19.123.233

Reza Farahmandfar, Jafar Mohammadzadeh Milani, Mohammadreza Dabbagh Mazhari

Effect of edible coatings on green mold reduction and quality maintenance of Mexican lime fruit

Pages 243-255

10.52547/fsct.19.123.243

Masoomeh Abbasi, Abdolmajid Mirzaalian Dastjerdi, Majeed Askari Seyahooei, Mansoore Shamili, Babk Madani

The effect of microwave roasting on physicochemical properties and oxidative stability Index of Persian Walnut (Juglans regia L.) Kernel Oil

Pages 257-274

10.52547/fsct.19.123.257

Kobra Jelokhani niaraki, Neda ahmadi kamazani

Investigating the effect of ripening time on physicochemical properties of traditional Kopeh cheese

Pages 275-288

10.52547/fsct.19.123.275

Peiman Esmaeilzadeh, Mohammad Reza Ehsani, Peiman Mizani, Mohammad Hadi Givianrad

Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria âin vitroâ

Pages 289-297

10.52547/fsct.19.123.289

Behrooz Alizadeh behbahani, Mohammad Noshad, Mostafa Rahmati-Joneidabad

Evaluation of antimicrobial and probiotic properties of the predominant LAB isolated from fermented germinated clover seed

Pages 299-315

10.52547/fsct.19.123.299

Maryam Zarali, Alireza Sadeghi, Seid Mahdi Jafari, Alireza Sadeghi Mahoonak, maryam Ebrahimi

Investigating the quality of vegetable oils in the Iranian consumer market by comparative evaluation of oxidative parameters and fatty acid profiles

Pages 317-327

10.52547/fsct.19.123.317

Fatemeh mirhaj, Homa Baghaei, Ahmad Heydarieh, sepideh ashhad

Physiochemical and Textural Properties of Dairy Dessert Containing Millet Flour as a Substitute for Rice Flour

Pages 329-340

10.52547/fsct.19.123.329

Fateme Zabihi, Hojjat Karazhiyan

Mathematical, fuzzy logic and artificial neural network modeling of extraction kinetics of essential oil from aerial parts of yarrow (Achillea millefolium L.) using ohmic-assisted hydrodistillation

Pages 341-354

10.52547/fsct.19.123.341

Parvaneh Karami, Mohsen Zandi, Ali Ganjloo

Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation

Pages 355-367

10.52547/fsct.19.123.355

Shohreh Tatari, Fakhri Shahidi, Mohammad Javad Varidi, Elnaz Mialni, Mohebat Mohebbi

Characterization and application of active polyethylene films incorporated with thymol and linalool on mozzarella cheese preservation

Pages 369-380

10.52547/fsct.19.123.369

Shadi Chang, Abdorreza Mohammadi Nafchi, Homa Baghaei

Production and evaluation of double emulsions properties stabilized by hydroxypropyl methyl cellulose

Pages 381-391

10.52547/fsct.19.123.381

Maryam Norouzi, Ashraf Gohari Ardabili, Amir Daraei Garmakhany

Journal of food science and technology(Iran)

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