Journal of food science and technology(Iran)

Volume & Issue: Volume 20, Issue 137, July 2023

Number of Articles: 15

The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat

Pages 1-18

10.22034/FSCT.20.137.1

Mohammadtaghi Heydarian, Mohammadreza Khani, Ashkan Jebelli Javan, Alireza Rahman

Carboxymethylation of frankincense gum and investigation of viscosity and colorimetric indices

Pages 19-34

10.22034/FSCT.20.137.19

ava daliri, Hamid Tavakkoli pour, Behnam Mahdavi, Mohammad Reza Saeadi Asl, Amirhosein Elhamirad

Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal

Pages 35-48

10.22034/FSCT.20.137.35

Hanie Naseri, Abolfazl Fadavi, Seyyedeh Zahra Sayyed-Alangi

Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products

Pages 49-59

10.22034/FSCT.20.137.49

Azadeh Rashidimehr, Parisa Falahi, Azizollah Zargaran, Fatemeh Esfarjani, Maryam Amirahmadi, Soheyl Eskandari

The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese

Pages 60-73

10.22034/FSCT.20.137.60

ELAHE JAHDKARAN, Ebrahim Hoseini, Abdoreza Mohammadi-Nafchi, Leila Nouri

Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes

Pages 74-87

10.22034/FSCT.20.137.74

Fojan Badii, Naser Bouzari, Forough Shavakhi, Zahra Rafiee Darsangi

Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics.

Pages 88-99

10.22034/FSCT.20.137.88

Hasan Najafzadeh, Saeed Meshkini, Mahsa Yousefi, Hamed Hassanzadeh

Effects of Poly Lactic Acid Film Containing Sumac Fruit Extract and Copper Oxide Nanoparticles on Shelf Life Enhancement of Minced Beef

Pages 100-110

10.22034/FSCT.20.137.100

Mohammadreza pajohi alamoti, Behnaz Bazargani-Gilani, Farzaneh Izadi

Biodegradable packaging based on chitosan-potato starch biopolymer containing Apium graveolens seed extract for chicken fillets

Pages 111-128

10.22034/FSCT.20.137.111

Farzaneh Karamali, Maryam Asnaashari, Reza Farahmandfara

Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake

Pages 129-141

10.22034/FSCT.20.137.129

Mohammad Mansour Samie, aryou emamifar, Fakhreddin Salehi

The effect of different concentrations of Aloe vera gel on sensory, microbial and chemichal characteristics of Asian sea bass (Lates Calcarifer (Bloch, 1790)) stored in the refrigerator

Pages 143-155

10.22034/FSCT.20.137.143

hakimeh fekrandish, anise jamshidi, mandana shamsi zade

The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes

Pages 156-190

10.22034/FSCT.20.137.156

Mohammadkazem Heydarian, Alireza Heydarian, Seyed Ali Mortazavi

Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM)

Pages 191-209

10.22034/FSCT.20.137.191

Alireza Heydarian, farideh tabatabaei yazdi, seyed Ali mortazavi, Fereshteh Falah

Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast

Pages 210-229

10.22034/FSCT.20.137.210

mohammad Azadi, Masoomeh Mehraban Sangatash, Hossein Azadi, Ahmad Ehtiati

Investigating the antioxidant and physicochemical properties honeys from Mazandaran province in comparison to commercial samples

Pages 230-243

10.22034/FSCT.20.137.230

Adel Hajian Tilaki, reza esmaeilzadeh kenari, Reza Farahmandfar, Razie Razavi

Journal of food science and technology(Iran)

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