Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 132, February 2023

Number of Articles: 30

Production o f functional pastille based on Citrus aurantium and investigation its physicochemical and sensory properties

Pages 1-15

10.22034/FSCT.19.132.1

Nafiseh Karbalaee Esmaeili, akram Arianfar

Thermal stabilization of the anthocyanin extract of saffron petal using âencapsulation and its application in the model drink â

Pages 17-31

10.22034/FSCT.19.132.17

Vahid Pasban Noghabi, hamed saberian

Design and manufacturing of key lime juice processing system by pulsed electric field and evaluation of its quality characteristics

Pages 33-49

10.22034/FSCT.19.132.33

adele dezyani, Aman Mohamad Ziaiifa, Seid Mahdi Jafari, Sara Aghajanzadeh

Evaluation of the interaction of maize fiber gum with Î±-amylase and Î±-glucosidase enzymes and its effect on enzymes inhibition activity

Pages 51-63

10.22034/FSCT.19.132.51

Ruhallah Ejtemaei, Hassan Ahmadi, Maryam Jalili Safaryan, Mehdi Tabarsa

Evaluation of probiotic properties of Lactobacillus brevis as the predominant LAB isolated from fermented amaranth

Pages 65-76

10.22034/FSCT.19.132.65

parvin Shayesteh Kia, Alireza Sadeghi, Mahdi Kashaninejad, Morteza Khomeiri, Maryam Zarali

The effect of xanthan and sucrose on the physicochemical, rheological and morphological properties of wheat and corn starches

Pages 77-89

10.22034/FSCT.19.132.77

aida zolelmein, Sara Movahhed, Mohammad Hossein Azizi, Hossein Ahmadi Chenarbon

Physical properties investigation of polylactic acid marker film with anthocyanins extracted from red cabbage and beetroot

Pages 91-106

10.22034/FSCT.19.132.91

Leila Alizadeh, Nafiseh jahanbakhshian, Mohammad Hossein Azizi, Rezvan Mousavi nadushan, Morteza Ehsani

Comparison of rheological properties of dough and quality of biscuits enriched with processed wheat and rice bran

Pages 107-115

10.22034/FSCT.19.132.107

leili fadayi, mandana Tayefe, mostafa sadeghi, khadijeh abbaspoor, aria noghre alipour

Evaluation of Physicochemical Properties and Oxidative Stability of Persian Hazelnut (Corylus avellana L.) Kernel Oil Under Different Microwave Roasting Conditions

Pages 117-133

10.22034/FSCT.19.132.117

Seyedeh Sara Siadati, Neda Ahmadi Kamazani

Optimization of annatto dye extraction in semi-industrial scale and evaluation of its stability in laboratory scale and food model system

Pages 135-148

10.22034/FSCT.19.132.135

fereshteh Hosseini, hamed saberian, Bolourian Bolourian, Magid Afshari

The Effect of Adding D-tagatose and Lemon Essential Oil on Quality of Chocolate

Pages 149-160

10.22034/FSCT.19.132.149

marjan nouri, Amir Hossein Agahi

Investigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread

Pages 161-172

10.22034/FSCT.19.132.161

Atefeh Ahrari, shadi bolourian, Qulamali Goli-Movahhed

Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage

Pages 173-181

10.22034/FSCT.19.132.173

Mostafa Rahmati-Joneidabad, Behrooz Alizadeh behbahani, محمد Noshad

Application of semi-continuous rotary separator in food industry fluids - a case study of pulp separation from fluid containing pectin

Pages 183-197

10.22034/FSCT.19.132.183

shafie rahmati, Alireza Mahdavian

Effect of sorbitol concentration on physical and mechanical properties of bio-based film of quince seed mucilage

Pages 199-210

10.22034/FSCT.19.132.199

Mahboobeh Kashiri, Maryam Davtalab

Application of principal component analysis (PCA) method to study the qualitative and quantitative parameters of muffin with reduced sugar containing maltodextrin and traditional ghavoot

Pages 211-221

10.22034/FSCT.19.132.211

nafiseh zolfaghari, Esmaeil Ataye salehi, Zahra Sheikholeslami

Evaluation of the effect of quinoa flour and monoglyceride emulsifier on physicochemical and sensory properties of gluten-free cookie

Pages 223-235

10.22034/FSCT.19.132.223

Mozhgan Alavi, Masoume Mehraban sangh atash, bahareh sahraiyan

Influence of the mucilage and chia seed (Salvia hispanica L.) oil addition on the physicochemical and sensory properties of yoghurt during storage time

Pages 237-249

10.22034/FSCT.19.132.237

Seideh Zahra Seid Mohammadifard, Soheila Zariinghalami, Mohsen Zandi, Maryam Pakpour

Production of novel composite bioactive film of whey protein concentrate and Jujube mucilage reinforced by postbiotics of Bacillus coagulans IBRC-M 10807

Pages 251-263

10.22034/FSCT.19.132.251

Hanie Najafi, Saber Amiri, Amin Khalili, Laya Rezazad Bari

Active packaging and increasing shelf life of virgin olive oil using biodegradable film based on polyvinyl alcohol modified with silver chloride nanoparticles and spirulina

Pages 265-279

10.22034/FSCT.19.132.265

Aref Erfani, Mir Khalil Pirouzifard, sajad pirsa

Preparation and evaluation of novel Saltiness taste contrast system using water in oil in water double emulsion

Pages 281-294

10.22034/FSCT.19.132.281

Hadi Hashemi Gahruie, Mohammad hadi Eskandari, Seyed Mohammad Hashem Hosseini

Investigation the biopreservative, physicochemical and sensory properties of Masineh drink

Pages 295-311

10.22034/FSCT.19.132.285

Sattar Safari Shurbakhorlo, Dornoush Jafarpour

Pages 313-326

10.22034/FSCT.19.132.313

zainab sadeghi dehkordi, milad ghorbanipour, alireza sazmand, Amir Daraei Garmakhany, mohammad fallah, Abbas Ali Sari

Studying the Effect of Foeniculum Vulgare Mill and Ziziphora Clinopodioides Lam. Extracts on the Growth of Aspergillus Flavus Mold in Tomato Paste and Predicting the Data Obtained Using Artificial Neural Networks

Pages 327-340

10.22034/FSCT.19.132.327

Maryam Mohebbi

Evaluation of physicochemical changes of strawberry under modified atmosphere using nanocomposite packaging film

Pages 341-354

10.22034/FSCT.19.132.341

Reza Tabatabaeekoloor, Hassan Yousefnia pasha

Evaluation of the antibacterial activity of encapsulated d-limonene in Î²-cyclodextrin-based nanosponge

Pages 355-364

10.22034/FSCT.19.132.355

azra salehi, atefe rezaei, Masoud Sami

Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil

Pages 365-375

10.22034/FSCT.19.132.365

AZIN NASROLLAH ZADEH, vahid Alipour gaskari

Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer

Pages 377-385

10.22034/FSCT.19.132.377

Ashraf Gohari Ardabili, Navid Godini, Fakhreddin Salehi

The effect of sugarcane bagasse and soy water-soluble polysaccharide on the image characteristics of donuts

Pages 387-395

10.22034/FSCT.19.132.387

Mahbobe Darapour, Behzad Nasehi, Hassan Barzegar, Hossein Jooyandeh

The effect of the concentration process on the bioactive compounds of dilute sugar beet syrup: investigation of its physical and chemical characteristics

Pages 397-409

10.22034/FSCT.19.132.397

Habib Navidi Far, Byuk Agha Farmani, Shayesteh Derakhshan, Behrouz Kazemzadeh, Amin Kahorian

Journal of food science and technology(Iran)

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