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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