Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 128, October 2022

Number of Articles: 30

Role of ultrafiltration process in pomegranate juice clarification: effect on bioactive compounds and formation of bio-colorants

Pages 1-10

10.22034/FSCT.19.128.1

Boukaga Farmani, Samad Bodbodak

Assessing the calories received by different household income groups under the influence of the nominal income compensation policy resulting from the price shock of selected foodstuffs

Pages 11-22

10.22034/FSCT.19.128.11

ELAHE BANAIE, Mojtaba Mojaverian, Seyed ali Hosseini yekani, Abbas Mirzaei

Investigation of wastewater management of effluent produced in sugarcane sugar factories in southern regions of Iran

Pages 23-36

10.22034/FSCT.19.128.23

Morteza Norozi, Abolfazl Danayi

Effect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0Â±1.0 Â°C)

Pages 37-56

10.22034/FSCT.19.128.37

nasrin afshar, N. Sedaghat, Mohammad Mohsenzadeh

Evaluation of physical, chemical and sensory properties of Thomson Novell and Valencia oranges during cold storage

Pages 57-68

10.22034/FSCT.19.128.57

Tahereh Kakouei, Esmaeil Ataye salehi, Elham Mahdian, Javad Fatahi Moghadam

Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums

Pages 69-82

10.22034/FSCT.19.128.69

Naghmeh Alaeii bakhsh, Alireza Faraji, Fariba Naghipour

Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat

Pages 83-91

10.22034/FSCT.19.128.83

Rohollah Pashaei Bahram, Afshin Javadi, Samad Bodbodak, Mostafa Araj khodaei

Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18Â°C)

Pages 93-104

10.22034/FSCT.19.128.93

sahar jalili

The effect of adding Balangu Shirazi (Lallemantia Royleana) gum on the technological and sensory properties of gluten-free pan bread based corn flour

Pages 105-118

10.22034/FSCT.19.128.105

Mehdi Jalali, zahra sheikholeslami, Amir Hossein Elhami Rad, Mohammad Hossein Haddad Khodaparast, Mahdi Karimi

Evaluation of physical and chemical stability of Omega-3 nanoemulsion and its antibacterial effect on Staphylococcus aureus and Psedumonas aeruginosa

Pages 119-131

10.22034/FSCT.19.128.119

Zahra Ghafuri, ALI FAZLARA, Mahdi Pourmahdi broojeni, neda bavarsad

Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips

Pages 133-146

10.22034/FSCT.19.128.133

Seyede Zeynab Jafari, Sara Jafarian, Mohammad Hojjati, Leila Najafian

Evaluation of the effect of oven and freeze drying on chemical composition and functional properties of carrot pomace

Pages 147-159

10.22034/FSCT.19.128.147

zahra rezvani, Amir Goli

The effect of drying method on the qualitative and microbial properties of barberry leather

Pages 161-170

10.22034/FSCT.19.128.161

Solmaz Khojastehmanesh, masoud dezyani, Fatemeh Shahdadi

Crocin encapsulation in niosome and liposome carriers and investigation of their properties

Pages 171-182

10.22034/FSCT.19.128.171

hannan lashkari

The effect of freezing time on the efficiency yield of potato starch hydrolysis by alpha-amylase

Pages 183-191

10.22034/FSCT.19.128.183

Elahe Abedi, Kiana Pourmohammadi

Enrichment of buckwheat and lentil based fermented beverages with vitamin E and vitamin C Nano liposomes

Pages 193-205

10.22034/FSCT.19.128.193

Mir hossein musavi, Mehdi Gharekhani, Kazem Alirezalu, Leila Roufegarinejad, Sodeif Azadmard_damirchi

The effect of post-harvest application of gamma-aminobutyric acid, calcium oxide and salicylic acid on the quality and storage of tomatoes

Pages 207-223

10.22034/FSCT.19.128.207

Mahla Khoshali, Fatemeh Nazoori, Mahmood Raghami

Proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in a dairy drinking dessert and its effect on antioxidant activity of product: Comparing the fermented and non-fermented type

Pages 225-233

10.22034/FSCT.19.128.225

Sima Taheri, Morteza Khomeiri, Ali Moayedi, Mehran Alami

Packaging of UF cheese with edible film of nanocomposite isolated mung bean protein-apple pectin containing microencapsulation of cardamom extract and serum oxide nanoparticles and quantum carbon Graphite dots: Investigation of its physicochemical properties

Pages 235-247

10.22034/FSCT.19.128.235

iraj karimi sani, Mohammad Alizadeh

The inhibitory effect of ziziphora and tarragon essential oils on microbial quality of rainbow trout fillet stored at refrigerator

Pages 249-258

10.22034/FSCT.19.128.249

Parvaneh Sadeghzadeh Marandi, Afshin Javadi, Mohammad Reza Afshar Mogaddam

Investigation of Antimicrobial Properties of Extract and Nano-extract of Arial Organ of Hypericum Perforatum

Pages 259-270

10.22034/FSCT.19.128.259

Sepideh Tabrizi, Elham Mahdian, Ali Mohmmadi Sani, Mahbobe Sarabi Jamab, Fatameh Oroojalian

Evaluation of the effect of edible coating based on whey protein and gelatin on increasing the shelf life of beef fillet at refrigerator temperature

Pages 271-281

10.22034/FSCT.19.128.271

Ali Hossienlou, Ahmad gharekhani, Amir Tukmechi

Formulation of functional drink based on barley milk containing inulin and apple juice concentrate

Pages 283-291

10.22034/FSCT.19.128.283

مریم محمدی زاده, Niloufar ostadhosein

Effect of alpha-amylase on the physicochemical and structural characteristics of corn starch before and after high pressure pretreatment

Pages 293-302

10.22034/FSCT.19.128.293

kiana pourmohammadi, Elahe Abedi

Preparation and Study of Physical and Chemical Properties of Nanoemulsions Based on Olive Oil for Encapsulation of Phytosterols

Pages 303-314

10.22034/FSCT.19.128.303

Hassan Banitamim, Atefeh Pourjahed, Safoora Karimi, Mohammad Reza Assari

Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake

Pages 315-327

10.22034/FSCT.19.128.315

Fatemeh Jalili, Seyed Hadi Peighambardoust, Samad Bodbodak, Aref Olad Ghaffari

Producing sausage using the fungus proteins of Fusarium venenatum (instead of meat) and investigating its physicochemical and sensory quality attributes

Pages 329-338

10.22034/FSCT.19.128.329

Narges Shahbazpour, Anousheh Sharifan, kianoush khosravi darani, Hedayat Hosseini

The effect of drying method on some active ingredients of the extract of two species of Salvia

Pages 339-352

10.22034/FSCT.19.128.339

Mohaddesea Jafari, Mohammad Sayyari, Ali Azizi

Evaluation the convective drying of apple slices: Investigation of temperature changes by infrared thermography

Pages 353-362

10.22034/FSCT.19.128.353

atena Pasban, Hassan Sadrnia, seyed ahmad shahidi, Mohebbat Mohebbi

Investigation of some physical properties and antioxidant activity of biodegradable sodium caseinate film containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of virgin olive oil

Pages 363-374

10.22034/FSCT.19.128.363

haleh hemmati, Roghiye Ashrafi Yorghanlu, mahla piruzifard

Journal of food science and technology(Iran)

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