Volume & Issue: Volume 19, Issue 127, September 2022 
Number of Articles: 30

Production and Characterization a plant-based symbiotic plant-based beverage: Mung bean and Rye sprouts

Pages 31-45

10.22034/FSCT.19.127.31

Parisa Shamsaie; seyed ebrahim hosseini; Gholamhassan Asadi Asadi; Anousheh Sharifan

The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream

Pages 91-99

10.22034/FSCT.19.127.91

Mohammad Reza Amiryousefi; Hayder jumaah Al-kaabi; Sahar Selahbarzin; Mohammad Ali Hesarinejad

Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves

Pages 125-137

10.22034/FSCT.19.127.125

Ramin Teymouri Okhchlar; Afshin Javadi; Sodeif Azadmard-Damirchi; Mohammad Ali Torbati

Effect of separator and two-stage bactofugation and their operating conditions on microbial load and dairy sludge volume

Pages 241-253

10.22034/FSCT.19.127.241

Samira Moradi; Fatemeh Zeraatpisheh; Hossein Zanganeh; Mehdi Ghajari shamoshaki; Alireza Vasiee; farideh tabatabaei yazdi; Seyed Ali Mortazavi

Effect of different drying methods on some phytochemical traits of Chuchak (Eryngium caeruleum Trautv.)

Pages 317-331

10.22034/FSCT.19.127.317

Soudabeh Nourzad; Hassanali Naghdi Badi; Sepideh Kalateh Jari; Ali Mehrafarin; Sakineh Saeidi-Sar

Evaluation of free and alginate encapsulated black seed oil on microbial and sensory properties chocolate ganache

Pages 333-344

10.22034/FSCT.19.127.333

banafsheh mohimani; shilla safaeian; Rezvan Mousavi nadushan; Mohammad Rabani; Hamid Tavakolipour