Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 124, May 2022 
Number of Articles: 30

Production of functional milk containing cinnamon using a nanoliposome system

Pages 53-66

10.52547/fsct.19.124.53

shabnam imani shah abadi, Ainaz Alizadeh, Mahnaz Tabibiazar, Hamed Hamishehkar, Leila Roufegarinejad

Extraction and characterization of rice bran protein and its utilization in low-fat dairy dessert as a substitute for dairy protein

Pages 157-170

10.52547/fsct.19.124.157

Atefeh Mohammadi, Seyed-Ahmad Shahidi, Ali Rafe, Shahram Naghizadeh Raeisi, Azade Ghorbani-HasanSaraei

Evaluation of probiotic and antifungal properties of the predominant LAB isolated from fermented acorn (Quercus persica)

Pages 171-183

10.52547/fsct.19.124.171

Hosein Purabdolah, Alireza Sadeghi, Maryam Ebrahimi, Mahdi Kashaninejad, Hoda Shahiri tabarestani, Jalal Mohamadzadeh

Study of vacuum frying process of tomato slices and determination of optimal conditions

Pages 303-313

10.52547/fsct.19.124.303

علیرضا Basiri, Nasrin Hasanipar, Babak Ghiassi Tarzi, Sahra Farhadi

Modeling and the impact of economic shocks on food industry stock returns

Pages 315-326

10.52547/fsct.19.124.315

amir dadrasmoghadam, Seyed Mahdi Hosseini, Mohammad Hossein Karim, حسین بدیع فرزین, Mohammad Norouzian

Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant

Pages 347-357

10.52547/fsct.19.124.347

Sara Arabmofrad, Seid Mahdi Jafari, Aman Mohamad Ziaiifa, Hoda Shahiri Tabarestani, Ghasem Bahlakeh