Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 125, July 2022

Number of Articles: 30

Antimicrobial activity of bacterial cell and cell free culture supernatant of Lactobacillus helveticus in-vitro and in a food model

Pages 1-10

10.22034/FSCT.19.125.1

Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour

Evaluation of Color and Texture Features of Low-calorie Doughnut Containing Maltodextrin using Machine Vision System

Pages 11-21

10.22034/FSCT.19.125.11

Ali Ganjloo, Mohsen Zandi, Mandana Bimakr

Effect of time and enzyme type on the structural and antioxidant properties of bioactive peptides obtained from navy bean protein (Phaseolus vulgari L.)

Pages 23-34

10.22034/FSCT.19.125.23

Nazila Zeinali namdar, Leila Roufegarinejad, Ainaz Alizadeh, Seid Mahdi Jafari Jafari, Narmela Asefi

Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheese

Pages 35-46

10.22034/FSCT.19.125.35

Mahsa Karimpour, Afshin Javadi, Shahin Zomorodi, Navideh Anarjan

Evaluation of Inhibitory Activity of Î±-Amylase and Î±-Glucosidase Enzymes and Aantioxidant Capacity of Metabolites Obtained from of Lactobacillus delbrueckii ssp bulgaricus PTCC1900 Culture Media

Pages 47-58

10.22034/FSCT.19.125.47

Faezeh shirkhan, Saeed Mirdamadi, Mahta Mahta Mirzaei, Behrouz Akbari-Adergani, nikoo nasoohi

The effect of adding kunjak gum on the Chemical, textural and sensory properties of tofu

Pages 59-72

10.22034/FSCT.19.125.59

Shahrzad Safarkhanloo, farzaneh abdolmaleki

Modeling and Formulation Optimization of (Saurida tumbil) Greater Lizardfish Sausage Produced by Ohmic heating via response surface methodology (RSM)

Pages 73-88

10.22034/FSCT.19.125.73

Sara Shabani, Seyed Ebrahim Hosseini, Gholam Hasan Asadi, Babak Beheshti, Shima Yousefi

Evaluation of proteolysis and lipolysis of ultrafiltered white cheese in the presence of attenuated adjunct culture

Pages 89-99

10.22034/FSCT.19.125.89

Rahele Nezhad Razmjoui Akhgar

Molecular detection of Campylobacter species and Salmonella spp. In cattle raw milk specimens in Mazandaran province

Pages 101-108

10.22034/FSCT.19.125.101

rahem khoshbakht, Hamidreza Kazemeini, zahra panahi

Optimization of pulsed electric field assisted extraction of lycopene and phenolic compounds from tomato waste

Pages 109-119

10.22034/FSCT.19.125.109

Zahra Dowlatabadi, Amir Hossein Elhamirad, Seyed Hashem Akhlaghi Feizabad, Vahid Farzaneh, Hamid Bakhshabadi

Encapsulation of musk willow (Salix aegyptiaca L.) essential oil with sodium alginate and whey protein: Characterization, controlled release and mathematical modeling

Pages 121-133

10.22034/FSCT.19.125.121

Mohsen Zandi, Ali Ganjloo, Mandana Bimakr

Properties Evaluation of Reinforced Chitosan-Modified Guar Gum Film Containing Rosemary Extract for Active Food Packaging

Pages 135-146

10.22034/FSCT.19.125.135

Leila Yavari Maroufi, Nasim Shahabi, Marjan Ghorbani

Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study

Pages 147-156

10.22034/FSCT.19.125.147

Mohammad Noshad, Behrooz Alizadeh Behbahani, Mostafa Rahmati-Joneidabad

Estimation of biochemical characteristics of blood orange (Citrus sinensis cv. Moro) using machine vision and ANNs

Pages 157-170

10.22034/FSCT.19.125.157

Mahdih Bashkar, Majid Dowlati, Iman Golpour, Hossein Meighani

The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil

Pages 171-182

10.22034/FSCT.19.125.171

Abolfazl Bojmehrani, Bahareh Hajirostamloo, Mohsen Vazifedoost, Zohre Didar, Seid Mahdi Jafari Jafari

Effect of UV-C irradiation and storage at the different concentration of brine and vinegar on the quality and shelf life of desert truffle (Terfezia claveryi)

Pages 183-194

10.22034/FSCT.19.125.183

Bahrareh Daei, Sodeif Azadmard-Damirchi, Afshin Javadi, Mohammad Ali Torbati

Evaluation of total phenol and flavonoids, antioxidant potential and antimicrobial activity of sage extract on some Gram-positive and Gram-negative bacteria âin vitroâ

Pages 195-203

10.22034/FSCT.19.125.195

Hassan Barzegar, Hossein Jooyandeh

Optimization and evaluation of quality characteristics of gluten-free bread based on quinoa flour containing xanthan gum and laccase enzyme during storage

Pages 205-223

10.22034/FSCT.19.125.205

Ghodsieh Alizadeh-Bahaabadi, leila lakzadeh, Hamidreza Forootanfar, Hamidreza Akhavan

Modeling the Encapsulation of Thymus Essential Oil (Thymus vulgaris) in Sodium Caseinate, Maltodextrin and Modified Starch Using Response Surface (RSM) and Artificial Neural Network (ANN)

Pages 225-241

10.22034/FSCT.19.125.225

Faezeh Shahkol, Hajar Abbasi, Mohsen Norouzi Mobarakeh

Application of neuro-fuzzy approach for modeling of dehydration process from banana slices by osmosis-ultrasound method

Pages 243-253

10.22034/FSCT.19.125.243

Fakhreddin Salehi, Rana Cheraghi, Majid Rasouli

Evaluation of the effect of sourdough of whole wheat flour containing fructooligosaccharide and Bacillus coagulans IBRC-M 10807 on bulk bread

Pages 255-268

10.22034/FSCT.19.125.255

Zahra Farajinejad, Forogh Mohtarami, Mirkhalil Pirouzifard, Saber Amiri, Hamed Hamishehkar, Hossein Samadi kafil

Effect of Different Ratios of Starter and Kind of Probiotic Culture on Physicochemical, Microbial and Sensory Properties of Probiotic Soy Cheese

Pages 269-281

10.22034/FSCT.19.125.269

Somayeh Mashayekh, Rezvan Pourahmad, Behrouz Akbari-Adergani, Mohammadreza Eshaghi

The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean

Pages 283-301

10.22034/FSCT.19.125.283

Shohreh Vahed, hossein abbastabar ahangar, Moloud Nourani, Somayeh Taghian Dinani, Mojtaba Nasr Esfahani

An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils

Pages 303-314

10.22034/FSCT.19.125.303

Elahe Maghsoudlou, Zeynab Raftani Amiri, Reza Esmaeizadeh Kenari

Investigation the effect of addition tomato peel and calcium chloride, particle size reduction and pulp distribution on physicochemical and microstructure properties of tomato paste

Pages 315-328

10.22034/FSCT.19.125.315

Saeed Amirinasab sarabi, mostafa mazaheritehrani, Mohammad hossein Haddad khodaparast

IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey

Pages 329-343

10.22034/FSCT.19.125.329

Fatemeh Mashayekh, Rezvan Pourahmad, Mohammad Reza Eshaghi, Behrouz Akbari-Adergani

The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit âMalase Savehâ cultivar

Pages 345-357

10.22034/FSCT.19.125.345

Seyed mohammad hosseini molla, Somayeh rastegar, Valiollah Ghasemiomran, orang khademi

The effect of ozone treatment on improving the rheological properties of dough: Evaluation of wheat flour with different extraction rates

Pages 359-367

10.22034/FSCT.19.125.359

zahra davoudi, Maryam Rraiatpisheh, Mahboubeh Fazaeli

Evaluation of chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi causing rot in strawberry fruit

Pages 369-379

10.22034/FSCT.19.125.369

Mostafa Rahmati-Joneidabad, Behrooz Alizadeh behbahani, محمد Noshad

Surveying the Effect of Rosmarinus officinalis essential oil (free and nanoemulsion) on shelf life of chicken fillet in refrigerated condition

Pages 381-394

10.22034/FSCT.19.125.381

Ahmad Mavalizadeh, Ali Fazlara, Mahdi PourMahdi, Neda Bavarsad

Journal of food science and technology(Iran)

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