Journal of food science and technology(Iran)

Volume & Issue: Volume 20, Issue 134, April 2023

Number of Articles: 15

Evaluating combined effect of microwave power - edible coating on physicochemical properties of dried apple slices

Pages 1-16

10.22034/FSCT.19.134.16

Salar Karami; Reza Farahmandfar; Jamshid Farmani; Zeynab Raftani Amiri; Ali Motevali

Evaluation of physicochemical properties of extracted cellulose from the walnut shell using ânon-thermal plasma pretreatment

Pages 17-29

10.22034/FSCT.19.134.17

Ensieh Anari; Nafiseh Soltanizadeh

Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage

Pages 31-46

10.22034/FSCT.19.134.31

Leila Shirazi; Hadi Almasi

Evaluation of physicochemical, rheological and microstructure properties of Kope cheese produced from bovine milk in different conditions of ripening

Pages 47-60

10.22034/FSCT.19.134.47

Asieh hasanzadeh; Zeynab Raftani Amiri; MEHRNAZ AMINIFAR

Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions

Pages 61-70

10.22034/FSCT.19.134.61

Khazar Pourali Rashti-Nejad; Mohammad Mohsenzadeh; Mohammad Maleki

Study of the physicochemical, microbial and sensory properties of hamburgers enriched with turmeric and omega-3 loaded nanoliposomes

Pages 71-86

10.22034/FSCT.19.134.71

Seyyed Mohammad Hossein Ghadiri Amrei; Mohammad ahmadi; Seyed-Ahmad Shahidi; Peiman Ariaii; Leila Golestan

Hydration Modeling of Rice (Oryza Sativa) by Empirical and Diffusion Models

Pages 87-97

10.22034/FSCT.19.134.87

mohsen Dalvi-Isfahan

Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods

Pages 99-108

10.22034/FSCT.19.134.99

Amir Ahmadi; Seyed-Ahmad Shahidi; Reza Safari; Ali Motamedzadegan; Azade Ghorbani-HasanSaraei

The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry

Pages 109-118

10.22034/FSCT.19.134.109

Moein Inanloodoghouz; Fakhreddin Salehi; Mostafa Karami; Ashraf Gohari Ardabili

Prolonging the Shelf-life of Probiotic Wheat Germ Containing Bacillus badius with Xanthan Gum by Freeze-Dried Encapsulation Method

Pages 119-133

10.22034/FSCT.19.134.119

Asal Kadkhodaei; Mohammad Goli; Mohaddaseh Ramezani

Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils

Pages 135-147

10.22034/FSCT.19.134.135

Rasool Kalori; Mahmoud Rezazadbari; Mohamad Alizadeh; Hamed Hassanzadeh

The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta

Pages 149-170

10.22034/FSCT.19.134.149

samaneh Gol Mohammadi; maryam mizani; amin Seyed Yaghoubi

Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties

Pages 171-191

10.22034/FSCT.19.134.171

Seyed Zahra Mohamadifard; Soheila Zariinghalami; Mohsen Zandi; Maryam Pakpour

The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger

Pages 193-200

10.22034/FSCT.19.134.193

Sara Matini; Vali Dorosti

Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019

Pages 201-213

10.22034/FSCT.19.133.201

Mohammad Khezri; saeid khanzadi; Mohammad Hashemi

Journal of food science and technology(Iran)

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