Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 127, September 2022

Number of Articles: 30

Effect of encapsulated nanoemulsion of onion extract in alyssum homolocarpum and lepidium sativum seed gum on beef fillet preservation

Pages 1-12

10.22034/FSCT.19.127.1

Masoomeh Babaei Sarvinehbaghi, Mohammad ahmadi, mohammad reza shiran, Maryam Azizkhani

Modeling of ultrasound â assisted extraction of galactomannans obtained from Trigonella foenum â graceum (fenugreek) and Gleditsia caspica seeds: Using inverse numerical method

Pages 13-29

10.22034/FSCT.19.127.13

Rasoul Niknam, Mohammad Mousavi, Hossein Kiani

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

Feasibility Study on Dairy Dessert production with Spirulina Platensis and Stevioside and Investigation of Its Sensory and Physicochemical Properties

Pages 47-60

10.22034/FSCT.19.127.47

Ghazaleh Toliaty, Zahra BeigMohammadi, Ghazal Labbeiki

Using inverse numerical method in modeling of microwave-assisted extraction of galactomannans obtained from Trigonella foenum - graceum and Gleditsia caspica seeds: Measurement of mass transfer coefficients

Pages 61-77

10.22034/FSCT.19.127.61

Rasoul Niknam, Mohammad Mousavi, Hossein Kiani

Comparison of physicochemical and rheological characteristics of hyaluronic acid extracted from rooster comb using different methods

Pages 79-89

10.22034/FSCT.19.127.79

Nastaran Tabari Shahandasht, Marzieh Bolandi, Majid Rahmati, moslem jafarisani

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

The study of Physicochemical and Organoleptical features of Traditional Ice Cream produced from Sheep's and Cow's milk

Pages 101-111

10.22034/FSCT.19.127.101

Alireza Shahab Lavasani, Aida Godarzi Moazami, Mohammadreza Eshaghi

Effects Of Harvesting Hour On Essential Oil Content And Composition Of Capparis spinosa

Pages 113-123

10.22034/FSCT.19.127.113

Aminallah Bagherifard, Goodarz Bagherifard, Forod Bagheri

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 whey protein concentrate, soy protein isolate and basil seed gum on some physicochemical and sensory properties of rice flour based gluten-free batter and cake

Pages 139-154

10.22034/FSCT.19.127.139

Parastoo Ghaemi, Saeedeh Arabshahi Delouee, Mehran Alami, Seyyed hossein Hosseini ghaboos

Evaluation of effective factors on the extraction efficiency of phenolic and flavonoid compounds of lemon verbena (Aloysia citriodora Palau) under ultrasonic waves and evaluation of its antibacterial properties

Pages 155-166

10.22034/FSCT.19.127.155

Zeinab Samimi, Malihehe Yaghoobi, Mohsen Sanikhani, Azizollah Kheiry

Modification of the traditional grape drying place using control heating plates and evaluate its energy consumption

Pages 167-179

10.22034/FSCT.19.127.167

Shahin Zomorodi, Farid Amirshaghaghi, Karim Gerami

Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion)

Pages 181-192

10.22034/FSCT.19.127.181

Mahdi Karimi, Zahra Sheikholeslami, Bahareh Sahraiyan, Mehdi Davoodi

Applications of carbon quantum dots in detection and packaging of foods

Pages 193-209

10.22034/FSCT.19.127.193

shabnam sistani, Hajar Shekarchizadeh

Comparison the impacts of thermal sonication and pasteurization process on qualitative and microbial features of canned pickled olive

Pages 211-223

10.22034/FSCT.19.127.211

Ali Molayem, Dornoush Jafarpour

Investigation of the possibility of converting wheat and rice straw wastes to fermentable sugar by combining ultrasound pretreatment and cold plasma detoxification

Pages 225-240

10.22034/FSCT.19.127.225

Seyedeh Hoda Yoosefian, Rahim Ebrahimi, Bahram Hosseinzade samani, Ali Maleki

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

Investigation of phytochemical and antioxidant changes of two strawberry fruit cultivars during storage in 4 0C

Pages 255-266

10.22034/FSCT.19.127.255

Marziyeh Akhond, Maryam Kolahi, Fariba Heidarizadeh

Effect of whey protein isolate coating with cardamom essential oil on shelf life of white cheese

Pages 267-280

10.22034/FSCT.19.127.267

Sahar Hamzei, Arezou Khezerlou, Ali Ehsani

Changes in Effective Moisture Diffusivity and Activation Energy During the Drying of Apple Fruit (Yellow Delicious) with Microwave and Oven

Pages 281-289

10.22034/FSCT.19.127.281

S. Jafar Hashemi, Azadeh Ranjbar Nedamani, Nilofar Abdi

Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions

Pages 291-303

10.22034/FSCT.19.127.291

Farinaz Hossein, Ali Motamedzadegan, Shahram Naghizadeh, Somayeh Rahaiee

Modeling In-Shell Pasteurization of egg by computational fluid dynamics (CFD) technique

Pages 305-316

10.22034/FSCT.19.127.305

mohsen Dalvi-Isfahan

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

Evaluation and comparison of antioxidant and antibacterial properties of phycocyanin extracted from spirulina algae (Spirulina Platensis) in both pure and nanoencasulated forms with maltodextrin-sodium caseinate combination coating

Pages 345-358

10.22034/FSCT.19.127.345

Reza Safari, Zeynab Raftani Amiri, Soheyl Reyhani Poul, Reza Esmaeilzadeh Kenari

The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal

Pages 359-370

10.22034/FSCT.19.127.359

Maryam Rezaei, Leila Nouri, Mohammad Daneshi, Abdoreza Mohammadi-Nafchi, fariborz nahidi

The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream

Pages 371-384

10.22034/FSCT.19.127.371

Ali Mahian, Elham Mahdian, Esmaeil Ataye salehi, Seid Mahdi Jafari

Isolation and Lactic Identification of Dominant Bacteria in Garlic Pickled and Investigation of Some Potential Probiotic Activities

Pages 385-394

10.22034/FSCT.19.127.385

Amir Khadang Nikfarjam, Elham Mahdian, Reihaneh Ahmadzadeh ghavidel, Reza Karazhyan

Investigation of quantitative and qualitative characteristics of some commercial pomegranate cultivars in Yazd climatic conditions

Pages 395-407

10.22034/FSCT.19.127.395

Orang Khademi, Mohammad Reza Vazifeshenas, javad erfani moghadam

Journal of food science and technology(Iran)

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