Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 124, May 2022

Number of Articles: 30

The impact of browning intensity on interfacial properties of gellan gum-soy protein conjugate obtained through the Maillard reaction

Pages 1-17

10.52547/fsct.19.124.1

Yasaman Lavaei, Mehdi Varidi, Majid Nooshkam

Evaluation of kinetic model of aflatoxin B1 adsorption by Saccharomyces cerevisiae treated with acid and ultrasonic in Sangak bread dough

Pages 19-30

10.52547/fsct.19.124.19

Mehran Sayadi, kiana pourmohammadi, Shahrzad Maleki, Elahe Abedi

Experimental investigation and modeling of drying process of balangu seeds gum using infrared dryer by genetic algorithm-artificial neural network method

Pages 31-38

10.52547/fsct.19.124.31

Navid Godini, Ashraf Gohari Ardabili, Fakhreddin Salehi

Evaluation of probiotic lactic butter production: effect of strain and storage time on probiotic viability, physicochemical, microbiological and organoleptic properties

Pages 39-51

10.52547/fsct.19.124.39

Delaram Kargar Motlagh, Anusheh Sharifan

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

Optimization of probiotic Lukom formulation based on grape juice

Pages 67-78

10.52547/fsct.19.124.67

Elahe Amini, reza karazhyan, Najmeh Gord Noshahri

Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast

Pages 79-90

10.52547/fsct.19.124.79

zakarya Hosseinchi Gharehaghaj, Mohammed Hussain Azizi Tabrizzad, gholamhassan asadi, Reza Azizinezhad

Extraction of protein from Tarom rice bran and its use in the production of gluten- free cakes

Pages 91-99

10.52547/fsct.19.124.91

mina torkamani miyanji, mania salehifar, VAJIHE FADAEE NOGHANI

The effect of rice bran addition on bread acrylamide content and textural properties

Pages 101-111

10.52547/fsct.19.124.101

leili fadayi Eshkiki, Mandana Tayefe

Influence of microencapsulated wild watercress (Nasturtium officinale L.) and dill (Anethum graveolens L.) essential oils on the physicochemical, microbial, rheological and sensory properties of probiotic Doogh

Pages 113-126

10.52547/fsct.19.124.113

Mohammad Sami Osuli Zadeh Noubari, Shima Yousefi, Weria Weisany

Inhibitory and lethality effect of Seidlitzia rosmarinus hydroalcoholic extract on mold fungi causing orange fruit rot (Penicillium digitatum and Penicillium italicum)

Pages 127-135

10.52547/fsct.19.124.127

Mostafa Rahmati-Joneidabad, Mohammad Noshad

Investigation of physicochemical and organoleptic properties of diet celery yogurt

Pages 137-145

10.52547/fsct.19.124.137

Mahsa Mohammadi, masoud dezyani, Fatemeh Shahdadi

Investigation and comparison of color and microbial properties of pasteurized sour cherry juice by ultrasonic method under optimal conditions with thermal pasteurization

Pages 147-156

10.52547/fsct.19.124.147

fatemeh Noori sefat, leila Nateghi, hamed zarei

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 the antifungal activities of Trachyspermum ammi, Satureja hortensis, and Mentha piperita against mold contaminating Iranian white cheese

Pages 185-196

10.52547/fsct.19.124.185

Dornoush Jafarpour, Parisa Ataei

Influence of sonication power and time on the osmotic dehydration process efficiency of banana slices

Pages 197-206

10.52547/fsct.19.124.197

Fakhreddin Salehi, Rana Cheraghi, Majid Rasouli

Capparis spinosa ethanolic extract: phenol, flavonoid, antioxidant potential and antibacterial activity on Enterobacter aerogenesis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes

Pages 207-216

10.52547/fsct.19.124.207

Mohammad Noshad, Behrooz Alizadeh behbahani, Mostafa Rahmati-Joneidabad

Effect of modified atmosphere packaging on some physicochemical properties of apple powder produced by different drying methods

Pages 217-230

10.52547/fsct.19.124.217

Shiva Roshani, Seyed-Ahmad Shahidi, Azade Ghorbani-HasanSaraei, Shahram Naghizadeh Raeisi

Effect of ultrasound assisted extractionâs condition on degumming process and investigation of quality parameters soybean oil

Pages 231-240

10.52547/fsct.19.124.231

reza esmaeilzadeh kenari, ZEINAB AMIRI

Comparison of physicochemical and microbial properties of corn milk analog and vegetable coagulant cheese with cow's milk cheese and animal rent during storage

Pages 241-255

10.52547/fsct.19.124.241

Farideh Islambeigh Iraqi, Rezvan Mousavi Nadushan, Afshin Jafarpour, Maryam Moslehi Shad

The effect of extrusion variables on physical and functional properties of expanded breakfast cereal based on whole oleaster and oat flours

Pages 257-269

10.52547/fsct.19.124.257

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

Use of Withania coagulans as herbal coagulant in the production of probiotic cheese containing inulin and evaluation of its physicochemical, sensory and textural properties

Pages 271-284

10.52547/fsct.19.124.271

akram kohkan

Optimization of enzymatic hydrolysis conditions of contalupe (Cucumis melo var cantalupensis) seed protein Concentrate to achieve maximum antioxidant activity

Pages 285-302

10.52547/fsct.19.124.285

masoomeh khosravi larijany, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Hoda Shahiri Tabarestany

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

Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM)

Pages 327-346

10.52547/fsct.19.124.327

Mina Abdolazimi, Mohammad Goli

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

Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior

Pages 359-369

10.52547/fsct.19.124.359

Jaleh Ahmadi Kabir, Mohammad Hossein Azizi Azizi, hossein abbastabar ahangar, Aazam Arabi

Effect of parameters on fiber diameters and the morphology of hybrid electrospun cellulose acetate/chitosan/poly (ethylene oxide) nanofibers

Pages 371-383

10.52547/fsct.19.124.371

Pantea Salehizadeh, Masoud Taghizadeh, Zahra Emam-Djome

Journal of food science and technology(Iran)

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