Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 126, August 2022

Number of Articles: 30

Physicochemical and sensory characteristics of two types of ice cream made from goat and cow milk with different ratios of two essential oils of cinnamon and cardamom

Pages 1-12

10.22034/FSCT.19.126.1

Zohreh Fatoureh bonabi; Alireza Shahab Lavasani; Shila Berenjy

Investigation of physicochemical properties of seven honey samples in Sistan region

Pages 13-23

10.22034/FSCT.19.126.13

somayeh niknia

Effect of Oliveria Decumbens Vent Essential Oils and Ferula Assa-feotida Extract on the Physicochemical and Sensory Properties of Turkey Breast Meat during an Acidic Marination

Pages 25-37

10.22034/FSCT.19.126.25

Babak Mohammadi; Nafiseh Zamindar; Mohammad Mehdi Gheisari

Optimization of Ultrasound-assisted Extraction of Fenugreek Seed Protein and Evaluation of Its Structural, Functional Properties and Antioxidant Activity

Pages 39-55

10.22034/FSCT.19.126.39

Ala Ghasemi Kia; Ali Ganjloo; Mandana Bimakr

Effect of guar gum, DATEM, mixer rotation and baking temperature on physicochemical, thermal and organoleptic properties of Toast

Pages 57-70

10.22034/FSCT.19.126.57

Farnaz Mohammadi Golchin; Sara Movahhed; Mohammadreza Eshaghi; Hossein Ahmadi Chenarbon

Effect of chitosan nano-coating loaded with pomegranate peel extract on physicochemical and microbial characteristics of pomegranate arils during storage

Pages 71-85

10.22034/FSCT.19.126.71

Mohammad Ghorbani; Seid Mahdi Jafari; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou; Adel Beigbabaei

Concept and potential applications of postbiotics in the food industry

Pages 87-101

10.22034/FSCT.19.126.87

Saber Amiri; Samira Kazemi

The effect of aqueous-alcoholic extract of thyme and inulin on physicochemical properties of traditional Bokez Ilam yogurt

Pages 103-120

10.22034/FSCT.19.126.103

mohammadyar hosseini; tayeb seifi

Optimization of antimicrobial and antioxidant film of gluten containing Heracleum persicum essential oil, magnesium oxide nanoparticles and polypyrrole by Response Surface Methodology

Pages 121-142

10.22034/FSCT.19.126.121

Manuchehr fazeli; Mohammad Alizadeh Khaledabad; Sajad Pirsa

Investigation of the chemical properties and antimicrobial activities of Humulus lupulus extract on Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Enterobacter aerogenes in vitro

Pages 143-152

10.22034/FSCT.19.126.143

Mohammad Noshad; Behrooz Alizadeh Behbahani; Mostafa Rahmati-Joneidabad

Evaluation of the type and composition of coatings in the stability of phycocyanin pigment by spray drying method

Pages 153-162

10.22034/FSCT.19.126.153

reza karazhyan; reza ameri; reza Gord Noshahri; parirokh lavaee; Ahmad Ehtiati; farzad sadeghi; seyyed hosein razavizadeghan

Sensory properties of processed cheese enriched with inulin and egg white powder

Pages 163-173

10.22034/FSCT.19.126.163

Shadi Ostowar; Moharam Vaziri; Fardin Tamjidi

The effect of date liquid sugar and stevia extract as a sugar substitute on the quality characteristics of apple-lemon juice

Pages 175-191

10.22034/FSCT.19.126.175

Mahjob Sheikholeslami; Ahmad pedram nia; Mehdi Jalali

Antimicrobial effect of Ag-Cu nanocomposites produced via extrusion method on Escherichia coli and Staphylococcus aureus

Pages 193-204

10.22034/FSCT.19.126.193

armin azari; Amirali Amiralianvar; hamed ahari; anousheh sharifan; abbasali motallebi

The effect of ultrasound assisted extraction on extraction efficiency and the amount of phenol and tocopherol compounds of soybean oil

Pages 205-215

10.22034/FSCT.19.126.205

vahideh govahian; reza esmaeilzadeh kenari; ZEINAB AMIRI

Evaluation of the effect of Arabica coffee pulp waste as a sugar substitute on the antioxidant, textural and sensory properties of beneficial chocolate

Pages 217-225

10.22034/FSCT.19.126.217

iman pezhman; reza karazhyan; najme Gord-Noshahri

The effect of extrusion technology on the physicochemical properties of product based on oatmeal-broken rice composite flour to fabricate instant harire

Pages 227-237

10.22034/FSCT.19.126.227

Somayeh Okhravi; Arash Koocheki; Elnaz Mialni

The effect of different foam mat drying methods on the properties of orange beverage powder prepared from permeate

Pages 239-256

10.22034/FSCT.19.126.239

Azita Nemati; Ali Motamedzadegan; Jafar Mohammadzadeh Milani

Production of soy protein isolate - carboxymethylcellulose conjugate through ânon-thermal plasma

Pages 257-268

10.22034/FSCT.19.126.257

Heidieh Sharafodin; Nafiseh Soltanizadeh

The Effects of High-fat Diet and lactobacillus reuteri on Body Weight, Metabolic profiles and Gut Microbiota of C57BL/6 Mice

Pages 269-282

10.22034/FSCT.19.126.269

Ehsan Shad; Seyed shahram Shekarforoush; nazifi s nazifi; Mohammad hadi Eskandari

Facil and green synthesis of biocompatible nanocomposites based on iron oxide/reduced graphene oxide for determination of Vanillin in Food Samples: Response surface methodology optimization

Pages 283-296

10.22034/FSCT.19.126.283

Mahsa Tabrizi; Seyed-Ahmad Shahidi; Fereshteh Chekin; Azade Ghorbani-HasanSaraei; Shahram Naghizadeh Raeisi

Effect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese

Pages 297-306

10.22034/FSCT.19.126.297

Naser Moghiseh; Akram Arianfar; Esmaeil Ataye salehi; Ali Rafe

Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods

Pages 307-320

10.22034/FSCT.19.126.307

Nasrin Hossein zadeh; Hassanali Naghdi Badi; Sepideh Kalateh jari; Ali Mehrafarin; Sakineh Saeidi sar

Investigation of the effect of adding malt extract on physicochemical and sensory properties of probiotic apple juice containing Lactobacillus plantarum

Pages 321-331

10.22034/FSCT.19.126.321

Zahra Ghasemlou; Dina shahrampour; Morteza Khomeiri; Elham Asadpour

Evaluation of ultraviolet and visible radiation on Staphylococcus aureus, Pseudomonas aeruginosa of culture medium and total count of oral microbes and solid surfaces

Pages 333-341

10.22034/FSCT.19.126.333

Mohammad Goli; Sharifeh shahi; Mahdi Moghzi; Rahman Amini; Mitra Mansori beni; Mohammad Darvishi; Seyed Mohsen Ranjbaran

Evaluation of washing and heating processes on the residues of selected pesticides in rice using liquid chromatography-mass spectrometry

Pages 343-359

10.22034/FSCT.19.126.343

Zohreh Mardani; Leila Nouri; farzad peiravian; Attaollah Shakoori

Study of the effect of asparaginase enzyme and toast of taftan bread on acrylamide

Pages 361-371

10.22034/FSCT.19.126.361

masomeh barani; mohamad shahedi

Effect of using a combination modified starch white kappa and uta Caragginan on stability and rheological and sensory properties of chocolate milk

Pages 373-386

10.22034/FSCT.19.126.373

Niloofar Samari; Masoud Honarvar; Maryam Mizani

antioxidant and functional properties of collagen from fish skin hamur (Epinephelus. Coioides)

Pages 387-400

10.22034/FSCT.19.126.387

Rezvan Mousavi nadushan; Fatemeh asgari mehrabadi

Evaluation of physico-chemical properties and nutritional value of kiwifruit from vine (Actinidia deliciosa var. Hayward) influenced by different preharvest fertilization methods during cold storage

Pages 401-413

10.22034/FSCT.19.126.401

Javad Fatahi Moghadam; Abuzar Hashempour; Tahereh Raiesi; Masoumeh Kiaeshkevarian

Journal of food science and technology(Iran)

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