Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 131, December 2022

Number of Articles: 30

Response surface optimization of the changes in some physicochemical and quality attributes of black grape (Rasheh cultior) coated with maltodextrin containing chitosan and olive leaf extract during storage period

Pages 1-16

10.22034/FSCT.19.131.1

Davod davodi, Nader Habibi, امیر Daraei Garmakhany, Abdolrahman Rahimi

Evaluation of the stability of VitD3 loaded zein hydrolysate nanocapsules in orange juice by ultrasound and its effect on the properties of orange juice

Pages 17-29

10.22034/FSCT.19.131.17

Bahare sadr, Ainaz Alizadeh, Mahnaz Tabibiazar, Hamed Hamishehkar, Leila Roufegarinejad

Study on the effect of sucrose replacement with stevia sweetener on sweet bread properties

Pages 31-44

10.22034/FSCT.19.131.31

Masoud Yaghbani

Postharvest treatment with GABA to maintain nutritional quality and improve shelf life of fresh cut of Agaricus bisporus

Pages 45-57

10.22034/FSCT.19.131.45

Aydin Shekari, Rahim Naghshiband Hassani, Morteza Soleimani Aghdam

Evaluation the Effect of Tragacanth Gum and Stevia on Physicochemical and Sensory Properties of Almond Milk-Based Non-Dairy Dessert during Cold Storage

Pages 59-70

10.22034/FSCT.19.131.59

Fariba Hadidi, Ali Ganjloo, Mohammad Hadi Fakoor

The effect of edible persian gum coating on the shelf life of strawberry fruit

Pages 71-81

10.22034/FSCT.19.131.71

Marzieh Eslami, Hassan Barzegar, Behzad Nasehi, Mohammad Noshad

Application of ANFIS approach for modeling of drying process of quince seed gum using infrared dryer

Pages 83-90

10.22034/FSCT.19.131.83

Navid Godini, Ashraf Gohari Ardabili, Fakhreddin Salehi

Production of L-glutamate in fermentation medium containing food waste using native lactic acid bacteria and its comparison with industrial strain

Pages 91-99

10.22034/FSCT.19.131.91

Negin Ghazanfari, Fereshteh Falah, Alireza Vasiee, Farideh Tabatabaei yazdi

Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology

Pages 101-115

10.22034/FSCT.19.131.101

Bahareh Goodarzi ShamsAbadi, Mohammad Amin Mehrnia, Mohammad Noshad, Behrooz Alizadeh Behbahani, Hassan Barzegar

The Effect of Inulin, Sodium Caseinate and Storage Time on Physicochemical, Microbial, Rheological and Organoleptic Properties of Lactic Cheese

Pages 117-129

10.22034/FSCT.19.131.117

Fatemeh Salamat, masoud dezyani, Fatemeh Shahdadi

Investigating the effects of adding glucose oxidase, Î±-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method

Pages 131-142

10.22034/FSCT.19.131.131

Omid Mirzaei tash, Mehdi Gharekhani, Hamid Mirzaei, Afshin Javadi

Use of nanocapsules carrying astaxanthin from Haematococcus microalgae coated by maltodextrin-sodium caseinate as a substitute for sodium nitrite in formulation of common sausage and evaluating microbial and texture properties of the product

Pages 143-159

10.22034/FSCT.19.131.143

Sakineh Yeganeh, Soheyl Reyhani Poul

Investigation of the effect quinoa malt addition on the shelf life and structure of gluten-free bread

Pages 161-172

10.22034/FSCT.19.131.161

Arezo eftekhari yazdi, Ahmad Pedram Nia, Fariba Naghipour, Amir Hossein Elhamirad, Reza Saiedi asl

Kinetic modeling and artificial neural network approach for the modelling of Ohmic-assisted extraction of Falcaria vulgaris extract

Pages 173-186

10.22034/FSCT.19.131.173

Zeinab Hassanloofard, Mehdi Gharekhani, Mohsen Zandi, Leila Roufegarinejad, Ali Ganjloo

Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache)

Pages 187-198

10.22034/FSCT.19.131.187

Banafsheh Mohimani, shilla safaeian, Rezvan Mousavi nadushan, Mohammad Rabani, Hamid Tavakolipour

Optimizing the consumption of CMC gum in different parts of Bighead carp nugget

Pages 199-210

10.22034/FSCT.19.131.199

sedigeh Sheikhiani, Kaveh Rahmanifarah, Mehdi Nikoo, Farzaneh Noori, Ahmad gharekhani

Evaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60Â°C

Pages 211-222

10.22034/FSCT.19.131.211

seid reza mosavy, Ali Najafi, Homa Baghaei

Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil

Pages 223-231

10.22034/FSCT.19.131.223

Mostafa Rahmati-Joneidabad, Behrooz Alizadeh Behbahani, محمد Noshad

Effects of quinoa addition on physicochemical, microbial and sensory properties of stirred yogurt

Pages 233-246

10.22034/FSCT.19.131.233

Salva Salva Ranjbary Vasegh, JAVAD hESARI, Seyed Hadi Peighambardoust, Hasan Moharrampour, Samad Bodbodak

Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake

Pages 247-259

10.22034/FSCT.19.131.247

bahareh sahraiyan, Seyed Ali Mortazavi, Mahdi Karimi, Farideh Tabatabaei yazdi, Mohebbat Mohebbi

Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour

Pages 261-273

10.22034/FSCT.19.131.261

Ateye Tababaian, Ali Najafi, Leila Nouri

The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature

Pages 275-289

10.22034/FSCT.19.131.275

Jalal Aala, Mohammad Ahmadi, Leila Golestan, Seyed-Ahmad Shahidi, Nabi shariatifar

The effect of kappa-carrageenan and carboxy methyl cellulose hydrocolloids on the physicochemical and organoleptic properties of calcium-enriched sterile milk

Pages 291-301

10.22034/FSCT.19.131.291

Reyhaneh Kavand, marjaneh sedaghati, Nargess Mooraki

Production of nanocapsules carrying astaxanthin extracted from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating and evaluation of physical, antioxidant and color properties of the product

Pages 303-317

10.22034/FSCT.19.131.303

Sakineh Yeganeh, Soheyl Reyhani Poul

Production of bacteriocin using Bacillus licheniformis ATCC 9789 and determination of its structural and antimicrobial properties

Pages 319-330

10.22034/FSCT.19.131.319

Amin Khalili, Mahmoud Rezazadeh Bari, Saeed Hesami Tackallou, Saber Amiri

Effects of edible coating containing nanochitosan/pectin and Salvia officinalis. essential oil on the physicochemical properties and shelf life of black grape

Pages 331-342

10.22034/FSCT.19.131.331

Fatemeh Mohadesi khorasani, Shima Yousefi, Weria Weisany

Optimization of spirulina platensis and natural pigment production by response surfaces production

Pages 343-355

10.22034/FSCT.19.131.343

Niloufar Salehian Lenji, Mahshid Jahadi, mitra ataabadi

Optimization of the extraction of the functional components of Rosehip to produce food âsupplement

Pages 357-371

10.22034/FSCT.19.131.357

hamed saberian

Optimization of carboxy methyl cellulose (CMC) production conditions from palm kernel

Pages 373-386

10.22034/FSCT.19.131.373

Seyedeh Parinaz Mobasseri, Masoomeh Mehraban Sangatash, Hossein Sabet Sarvestani

Optimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology

Pages 387-399

10.22034/FSCT.19.131.387

Faeze Frhang dehghan, Maryam Moslehishad, Vajiheh Fadaei-Noghani

Journal of food science and technology(Iran)

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