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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