Journal of food science and technology(Iran)

Volume & Issue: Volume 20, Issue 135, April 2023

Number of Articles: 15

Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate)

Pages 1-10

10.22034/FSCT.19.135.1

zahra nazari, javad asili

Evaluating the effect of ozone gas on the qualitative and microbial characteristics of corn seeds

Pages 11-20

10.22034/FSCT.19.135.11

Jalal Mohammadzadeh, Javad Zanganeh

Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices

Pages 21-30

10.22034/FSCT.19.135.31

Ahmadreza Eftekhari, Fakhreddin Salehi, Ashraf Gohari Ardabili, Narjes Aghajani

Biodegradable film of Sodium alginate film/flax seed mucilage/norbixin/tungsten oxide: investigation of color, crystalline, thermal, mechanical and antibacterial properties

Pages 31-43

10.22034/FSCT.19.135.31

Hosein Dadkhah, sajad pirsa, Forough mohtarami, Afshin Javadi

The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration

Pages 45-57

10.22034/FSCT.19.135.45

Behnam Baghizadeh Kohestani, Mohammad Goli, Sharifeh Shahi

Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage

Pages 59-68

10.22034/FSCT.19.135.59

Ramin Tamjidi, Mostafa Rahmati, Mohammadreza Zare Bavani

Evaluation of pathogenicity indicators and technological properties of Enterococcus faecium isolates obtained from traditional Iranian cheeses

Pages 69-87

10.22034/FSCT.19.135.69

Toktam Farkhondeh, masoud yavarmanesh, Farideh Tabatabaei Yazdi, Mohammad Reza Edalatiane

The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil

Pages 89-102

10.22034/FSCT.19.135.89

Behnaz Safarpour, Reza Esmaeilzadeh kenari, Jamshid Farmani

Evaluation the chemical composition, phenol, flavonoid and antioxidant activity of walnut skin extract (Juglans regia L.)

Pages 103-112

10.22034/FSCT.19.135.103

Zahra Rafiei Dehkordi, Nasser Sedaghat, Sahar Sabahi

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

Pages 113-127

10.22034/FSCT.19.135.113

Seyed Mehdi Zakeri, Mazdak Alimi, Shirin Shokoohi, Seyed-Ahmad Shahidi

Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties

Pages 129-139

10.22034/FSCT.19.135.129

mohammadyar hosseini, zeynab rahimi, Tayeb Saifi

Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling

Pages 141-157

10.22034/FSCT.19.135.141

Mohsen Zandi, Ali Ganjloo, Mandana Bimakr, Mina Nasiri

Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat

Pages 159-168

10.22034/FSCT.19.135.159

Samira Amin Ekhlas, Mohamadreza Pajohi-Alamoti, Fakhreddin Salehi

Optimization of phospholipase production condition in submerged medium for Trichoderma atroviride sp. ZB-ZH292

Pages 169-179

10.22034/FSCT.19.135.169

Zahra BeigMohammadi, Zohreh Hamidi Esfahani, Kiyanoosh Khosravi Darani

Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder

Pages 181-194

10.22034/FSCT.19.135.181

Aida Abazari, Mania Salehifar

Journal of food science and technology(Iran)

Journal Archive

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