Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 130, December 2022

Number of Articles: 30

Effect of Different Thermal Treatments in The Extrusion Process on Bran Qualitative Characteristics of Two Kinds of Tarom and Khazar Rice

Pages 1-9

10.22034/FSCT.19.130.1

Seyed Mahdi Hosseini Bahri, reza esmaeilzadeh kenari, Zeynab Raftani Amiri

Investigating the effect of incorporating red grape (Vitis vinifera L. cv. Rish baba) juicing waste extract on the oxidative stability, nutritional value, and organoleptic properties of biscuit

Pages 11-22

10.22034/FSCT.19.130.11

mandana tayefe, Ainaz Alizadeh, Mitra Soofi

Production and formulation of synbiotic dark chocolate based on Lactobacillus casei microcapsules and chestnut powder and evaluation of probiotic survival during storage

Pages 23-35

10.22034/FSCT.19.130.23

Elnaz Taghizadeh, farzaneh abdolmaleki, anousheh Sharifan

Screening of lactic acid bacteria isolated from traditional dairy products of Khorasan regarding extracellular folate production

Pages 37-46

10.22034/FSCT.19.130.37

ّFatemeh Hossini, Mohammad B. Habibi Najafi, Mohammad Reza Edalatiane

Evaluation of physicochemical and sensory properties of apple juice drink containing soluble dietary fiber of flaxseed

Pages 47-59

10.22034/FSCT.19.130.47

farnaz ghasem zadeh, Akram Sharifi

Effect of octenyl succinic anhydride starch on foaming properties of whey protein concentrate

Pages 61-71

10.22034/FSCT.19.130.61

Moohsen Sahbaei Ejlali, Seyed Mohammad Ali Razavi

Optimizing the formula of cracker biscuits prepared from quinoa flour and corn flour

Pages 73-83

10.22034/FSCT.19.127.73

Fatemeh Shalamzari, Zahra Erjaee

Preparation of Pickering double emulsion stabilized by chitosan nanoparticles and evaluation of the effects of formulation parameters on the physical stability of formed emulsions

Pages 85-95

10.22034/FSCT.19.130.85

fatemeh heidari, Seid Mahdi Jafari, Aman Mohamad Ziaiifa, Nicolas Anton

Investigation of chemical and antimicrobial compounds of native Mentha pulegium extract of Meshginshahr and Namin

Pages 97-109

10.22034/FSCT.19.130.97

Seyedeh Masoomeh Hasheminia, Manizheh Jamshidi

Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin

Pages 111-120

10.22034/FSCT.19.130.111

Parya Kalani, Sara Jafarian, Mohammad Hossein Azizi, Gholam Hassan Asadi, Leila Roozbeh Nasiraie

Investigation of the physical properties of gluten-based active film containing free and encapsulated Marjoram (Origanum majorana L.) essential oil and evaluation of its performance in the control of microbial spoilage in UF cheese and red meat

Pages 121-129

10.22034/FSCT.19.130.121

Haniye Mohammadi Jarchelo, Seyyed Hossein Hosseini Ghaboos, Hadi Almasi

Investigating the antioxidant and antimicrobial properties of thymol and resveratrol microcoated with zein-caseinate composite nanoparticles

Pages 131-142

10.22034/FSCT.19.130.131

Fatemeh Sadati khadar, Elham Mahdian, esmaeil ataye salehi, Reza Karazhyan

Application of subcritical water method in extraction from frankincense gum and evaluation of antioxidant and antibacterial ability of extracts.

Pages 143-153

10.22034/FSCT.19.130.143

sahar golchin, Bahareh Haji rostamloo, Zohreh Didar, Mohsen Vazifedoost, Morteza Mohammadi

The effect of active packaging based on carboxymethyl cellulose contains walnut and lemon peels essential oils on the shelf life of mushroom

Pages 155-169

10.22034/FSCT.19.130.155

Samaneh Rajabi, Sepideh Bahrami, Mohamad Abdolahian-Noghabi

Evaluating the production process of Solid lipid nanoparticles: The effect of process parameters on the physicochemical properties of pre and final emulsion

Pages 171-181

10.22034/FSCT.19.130.171

Maryam Mohammadizadeh, Aram Bostan, Rassoul Kadkhodaee

Evaluation of extraction method on antioxidant activity of mountain tea (Stachys lavandulifolia V.) extract and optimization condition of encapsulated extract production

Pages 183-195

10.22034/FSCT.19.130.183

reza esmaeilzadeh kenari, Zeynab Raftani Amiri, Ali Motamedzadegan, Jafar Milani, Jamshid Farmani, Reza Farahmandfar

Physicochemical and functional properties of modified amaranth starch with adipic acid and acetic anhydride mixture

Pages 197-212

10.22034/FSCT.19.130.197

Sahar Mohammadi, Mazdak Alimi, Seyed-Ahmad Shahidi, Shirin Shokoohi

Comparative Study on Physicochemical Properties of Catfish Sarcoplasmic and Myofibrillar Protein Hydrolysates Produced by Enzymatic Hydrolysis

Pages 213-226

10.22034/FSCT.19.130.213

Leila Najafian

Optimization of extraction conditions of bioactive compounds from Hypericum perforatum L. petals by response surface methodology

Pages 227-244

10.22034/FSCT.19.130.227

Zahra Najjari, Mohammad Fattahi

Optimizing the simultaneous effect of change in bleaching parameters on oxidative stability, bleaching efficiency and bioactive compounds of corn oil using response surface methodology

Pages 245-257

10.22034/FSCT.19.130.245

Leila Sedaghat Boroujeni, ‌Behnaz Naghshbandi, Masoud Habibi Najafi

Physicochemical, Structural, and Sensory Characteristic of High Moisture Meat Analog Based on Pea Protein Isolate in Conjunction with Flaxseed Protein Concentrate

Pages 259-268

10.22034/FSCT.19.130.259

fatemeh riazi, Mostafa Mazaheri Tehrani

Physicochemical and Functional Properties of Protein Extracted from Potato

Pages 269-281

10.22034/FSCT.19.130.269

Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, Mohammad Bamenimoghadam

Antioxidant effect of microencapsulated sodium selenite in soybean oil during one year storage

Pages 283-305

10.22034/FSCT.19.130.283

Shiva Zolfaghari, Mohammad Goli, Sharifeh Shahi

Modeling and optimization of nanoemulsion of Iranian shallot essential oil carrying omega3 fatty acids using D-Optimal design

Pages 307-328

10.22034/FSCT.19.130.307

NASRIN FARAJI, Mohammad Alizadeh, Soheila FARAJI

Comparison of quality characteristics of honey produced in Sistan and Baluchistan and Qazvin provinces with emphasis on their use in detecting honey adulteration

Pages 329-341

10.22034/FSCT.19.130.329

Gholamhosein Haghaiegh, seyedmohammad ahmadi, Mohammad amin Miri

Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil

Pages 343-354

10.22034/FSCT.19.130.343

Nasim Dehghan, Hassan Barzegar, Mohammad Amin Mehrnia, Hossein Jooyandeh

Evaluation of antibacterial effect of Ziziphora clinopodioides essential oil in North Khorasan region on gram-negative bacteria Salmonella typhimurium in vitro

Pages 355-370

10.22034/FSCT.19.130.355

Abbas Baygan, Shila Safaeian, Reza Shahinfar, Zhaleh Khoshkhoo

Evaluating the effect of honey bee pollen on bioactive compounds, antioxidant properties and shelf life of gluten-free cake

Pages 371-383

10.22034/FSCT.19.130.371

Fatemeh Jalili, سیدهادی Peighambardoust, Samad Bodbodak, Aref Olad Ghaffari

Investigation of antioxidant, antimicrobial properties and identification of chemical compounds derived from jujube (meat and kernels) and evaluation of its possibility in the formulation of sunflower oil (during storage).

Pages 385-395

10.22034/FSCT.19.130.385

najme mehrnia, Mohsen Vazifedoost, Zohreh Didar, bahareh haji rostamloo, ahmad Pedramnia

Investigation of physical and chemical properties of functional yogurt containing olive oil and celery seed powder

Pages 397-409

10.22034/FSCT.19.130.397

Samaneh Ramezani Aliabasi, Masoomeh Mehraban Sangatash, Mohammadreza Amiryousefi

Journal of food science and technology(Iran)

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