Journal of food science and technology(Iran)

Volume & Issue: Volume 19, Issue 133, February 2023

Number of Articles: 30

The effect of free and encapsulated essential oil and extract of cinnamon with nanoliposome on Listeria monocytogenes and Escherichia coli inoculated into ground beef

Pages 1-16

10.22034/FSCT.19.133.1

Shabnam Emami, Mohammad Ahmadi, Leila Roozbeh Nasiraie, Seyed-Ahmad Shahidi, Hoda Jafarizadeh‑Malmiri

Evaluation of the quality characteristics of the instant porridge (Harireh) powder based on oatmeal- Almond produced by extrusion technology

Pages 17-28

10.22034/FSCT.19.133.17

Elnaz Mialni, NEDA HASHEMI, Majid Hashemi

Evaluation of antibacterial and antioxidant effect of gelatin-chitosan bilayer edible coating containing nanoemulsion of Perovskia abrotanoides Kar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillet

Pages 29-41

10.22034/FSCT.19.133.29

Katayoun Ahmadi, Mohammad Mohsenzadeh

Inhibitory effect of Origanum vulgare L. essential oil and Bacillus subtilis antagonist on blue mold (Penicillium expensum) and post-harvest quality parameters of sweet cherry (Prunus avium L.)

Pages 43-57

10.22034/FSCT.19.133.43

chnour Hosseini, M. R. Asghari, Maryam Khezri

Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method

Pages 59-67

10.22034/FSCT.19.132.59

Jafar Shadjou, Mohammad Hosein Movassagh

Optimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method

Pages 69-78

10.22034/FSCT.19.133.69

Malihe Dehghani, Nafiseh Zamindar

Production of functional beverage based on cross-linked bioactive compounds of green tea and green coffee in chitosome structure

Pages 79-89

10.22034/FSCT.19.133.79

karim moradi kashksara, Hamid Tavakolipour, Mohsen Mokhtarian

In vitro evaluation of probiotic properties of commercial strains Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis

Pages 91-102

10.22034/FSCT.19.133.91

Nazila Dardmeh, masoud yavarmanesh, Ali ata Moazzami, maryam moghaddam matin, Hamid Noorbakhsh

Investigating the Possibility of Producing Antibacterial Paper for Food Packaging with Rosemary (Rosmarinus Officinalis L.) Extract

Pages 103-113

10.22034/FSCT.19.133.103

Amir Hosien Ghasemi, noureddin nazarnezhad, Shaghaygh Rezanezhad, seed Hasan Sharifi

Investigating the physicochemical properties of pregelatinized starch produced from acorn starch (Zagors) by using single drum drying

Pages 115-126

10.22034/FSCT.19.133.115

Majid javanmard, Abolfazl Bayati, Mohammad Hasan Eikani, Akram Sharifi

Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method

Pages 127-140

10.22034/FSCT.19.133.127

Narjes Aghajani, Amir Daraei Garmakhany, Abbas Ali Sari, Mohammad amin Nourozi

Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process

Pages 141-153

10.22034/FSCT.19.133.141

Narjes Aghajani, Amir Daraei Garmakhany, Abbas Ali Sari, mohammad amin nourozi

The effect of microwave pretreatment on degree of hydrolysis and antioxidant activity of Beluga (Huso huso) viscera protein hydrolysate

Pages 155-165

10.22034/FSCT.19.133.155

Mina Esmaeili Kharyeki, Seyede Mohaddese Hoseyni

Investigation of the CaMV35s gene in baby food and infant formula in Tehran by real-time PCR technique

Pages 167-173

10.22034/FSCT.19.133.167

ramin beheshti zadeh, shila Safaeian, elham moslemi, Kasra Esfahani, Rezvan Mousavi nadushan

Study of some qualitative and organoleptic properties of enriched apple leather

Pages 175-186

10.22034/FSCT.19.133.186

Marzieh Javadi Farsani, hossein mirzaee moghaddam, ahmad Rajaei

Optimization of fat substitute permix formulation by response surface method and investigation of physicochemical properties of reduced fat cake

Pages 187-196

10.22034/FSCT.19.133.187

Zahra Nazari, reza karazhyan, Masoumeh Mehraban Sang Atash, Ahmad Ehtiati

Effect of turnip, pumpkin and bakery yeast on microbial flora and texture of doineh

Pages 197-209

10.22034/FSCT.19.133.197

SAHAR BAHRAMI, nafiseh davati, Nooshin Noshirvani

Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake

Pages 211-224

10.22034/FSCT.19.133.211

Zahra Zanganeh, aryou emamifar, Mostafa Karami

Reverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption

Pages 225-236

10.22034/FSCT.19.133.225

Farzaneh Hasannia, kobra Tajaddodi Talab, Seyed-Ahmad Shahidi, Azade Ghorbani Hasan Saraei

Effects of probiotic strains and prebiotic compounds on physicochemical, Microbiological and sensory properties of Buffalo synbiotic yogurt

Pages 237-247

10.22034/FSCT.19.133.237

Ali Sabzichi Esfahlan, Javad Hesari, Seyed Hadi Peighambardoust

Antimicrobial and antioxidant effects of chitosan film containing nanoemulsion of Melissa officinalis L. extract and Bunium persicum essential oil on Listeria monocytogenes inoculated into camel meat

Pages 249-264

10.22034/FSCT.19.133.249

Mahdi Ebrahimian, Mohammad Mohsenzadeh

Physicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion

Pages 265-280

10.22034/FSCT.19.133.265

erfan amiri, Ebrahim Hoseini, Akram Sharifi

The effect of eugenol and butyric acid glycerides on the qualitative and sensory properties of chicken fillet

Pages 281-295

10.22034/FSCT.19.133.281

Sorena Vahedipour Dahraie, Younes Zahedi, Fatemeh Ghannad iasl, Mir Daryoush Shakouri

Encapsulation of Lactobacillus acidophilus PTCC 1643 with composite wall of xanthan gum, soy protein isolate and fructooligosaccharide: investigation microcapsule characteristics

Pages 297-308

10.22034/FSCT.19.133.297

Maryam Abbasi Ghaznaq, Mahmoud Rezazadeh Bari, Mohammad Alizadeh Khaledabad, Saber Amiri

Blockchain Technology for Efficient Management of Vegetable Oil Supply Chain

Pages 309-325

10.22034/FSCT.19.133.309

Tahereh Ranjbar Malekshah, Seyed Mojtaba Mojaverian, foad Eshghie, Somayeh Shirzadi Laskookalayeh, Zeinab Raftani Amiri

Study of subchronic toxicity of camelina oil and its effect on biochemical factors and hematological parameters

Pages 327-336

10.22034/FSCT.19.133.327

melika zandi, zahra piravi vanak, Rezvan mousavi nadushan, Ehsan zayerzadeh

Determining the appropriate model of red onion drying kinetics and comparing mathematical models of Neuro-Fuzzy Inference System (ANFIS)

Pages 337-348

10.22034/FSCT.19.133.337

Maryam Karimimotlagh, Babak BEHESHTI, Ali Mohamad Borghei

Investigation Of The Effect Of Stevia Sweetenter And Adding Quince Seed Gum On The Rheological Properties Of Jelly

Pages 349-358

10.22034/FSCT.19.133.349

Elahe Nosoohiyan, Pardis Ahmadian, Mohammad Hojjatoleslamy

Evaluation of physicochemical and textural properties of low calorie eggplant marmalade

Pages 359-368

10.22034/FSCT.19.133.359

Maryam Zolfaghari, masoomeh Mehraban sangatash, Maryam Asnaashari

Assesment of the effect of aloe vera gel on the shelf life of pear fruit and its effect on fungi Penicillium expansum and Aspergillus niger

Pages 369-382

10.22034/FSCT.19.133.369

shima moradi, roya zekavati

Journal of food science and technology(Iran)

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