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