Journal of food science and technology(Iran)

Volume & Issue: Volume 20, Issue 136, May 2023

Number of Articles: 15

Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin

Pages 1-10

10.22034/FSCT.20.136.1

Mojtaba Azari-Apar; Farideh Tabatabaei Yazdi; Pascal Degraeve; Nadia Oulahal; Kambiz Jahanbin

Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese

Pages 12-25

10.22034/FSCT.20.136.12

Michael Sobati; Hamidreza Kazemeini; Rahem Khoshbakht

Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model

Pages 26-37

10.22034/FSCT.20.136.26

Parisa Habibi; farideh tabatabaei yazdi; Seyyed Ali Mortazavi; Mohammad Morad Farajollahi

Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms

Pages 38-50

10.22034/FSCT.20.136.38

hoda fahim; Ali Motamedzadegan; Reza Farahmandfara; Nader Ghaffari Khaligh

Production of functional Ash Reshteh containing rice resistance starch type III

Pages 51-63

10.22034/FSCT.20.136.51

Sonia Kia; Seyyed Hossein Hosseini Ghaboos; Abolfazl Fadavi; Abolghasem Seraj

Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber

Pages 64-79

10.22034/FSCT.20.136.64

Zahra Nikeghbal; Dornoush Jafarpour

Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city

Pages 80-90

10.22034/FSCT.20.136.80

Samira Amin Ekhlas; Mohammad Reza Pajohi-Alamoti; Fakhreddin Salehi

Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream

Pages 91-102

10.22034/FSCT.20.136.91

Seyed Hamidreza Rahimian Mofrad; Seyedhadi Peighambardoust; Aref Olad Ghaffari

Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms

Pages 103-116

10.22034/FSCT.20.136.103

Sakineh Yeganeh; Soheyl Reyhani Poul

Application of different thermal and non-thermal methods for removal of tannin from Persian gum

Pages 117-135

10.22034/FSCT.20.136.117

Fatemeh Azarikia; Pardis Ghasemi

Effect of chitosan molecular weight and type of plasticizer in edible coating on internal quality and eggshell morphology

Pages 137-149

10.22034/FSCT.20.136.137

Aref sharifi; dariush khademi shurmasti

Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch

Pages 150-171

10.22034/FSCT.20.136.150

sima Atashinbar; farzaneh abdolmaleki; babak Ghiasi Tarzi

Optimization of coating formulation containing spinach for puffed corn snack

Pages 172-185

10.22034/FSCT.20.136.172

ezra safavi; Shahram Beiraghi-Toosi; Majid Hashemi

Effect of microencapsulation on probiotic viability in 3D printed cookies based on confectionary's waste

Pages 186-200

10.22034/FSCT.20.136.186

mahsa sayadi; Zeinab Ebrahimzadeh Mousavi; seyed hadi razavi

The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin

Pages 201-214

10.22034/FSCT.20.136.201

abdolkhalil azari; Seied Hossein Hosseini ghaboos; Seid Mahdi Jafari; Vahid Erfani Moghadam

Journal of food science and technology(Iran)

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