Journal of food science and technology(Iran)

Volume & Issue: Volume 20, Issue 138, August 2023

Number of Articles: 15

The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period

Pages 1-15

10.22034/FSCT.20.138.1

Maryam Fakhernia; Mohamad Alizadeh; Mahmoud Rezazadbari; Hamed Hassanzadeh

Anti-diabetic effect of probiotic milk containing Lactobacillus rhamnosus IBRC-M10754 in animal model of wistar rat and survive it in cold storage conditions

Pages 16-25

10.22034/FSCT.20.138.16

Mahrokh Mozafari; MOZHGAN EMTYAZJOO; Amir ali Anvar

Optimization of aqueous extraction conditions of phenolic and antioxidant compounds of Caper (Capparis spinosa) leaves and roots using response surface

Pages 26-40

10.22034/FSCT.20.138.26

Abdolvahed Safarzaei1 Abdolvahed Safarzaei; reza esmaeilzadeh kenari; Reza Farahmandfar

Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1

Pages 41-53

10.22034/FSCT.20.138.41

Soudeh Yousefi fakhr; Dariush Minai-Tehrani3; nafiseh davati; Aryou Emamifar

The effect nonionic surface-active components on cold crystallization in sugar industry

Pages 54-63

10.22034/FSCT.20.138.54

Mahdi Rajaei; Vahid Hakimzadeh; Akram Arianfar; Mostafa Shahidi Noghabi

A Survey of Effective Parameters in Biomass Separation Using Vacuum Membrane Filtering: A Case Study of Pectin Acidic Solution

Pages 64-81

10.22034/FSCT.20.138.64

shoaib gholami; Saeid Minaei; Alireza Mahdavian

Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour

Pages 82-93

10.22034/FSCT.20.138.82

Samaneh Akbari; Mehran Alami; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak

Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties

Pages 94-106

10.22034/FSCT.20.138.94

Neda Hatami; Mirkhalil Pirouzifard; Forogh Mohtarami; Saber Amiri

Investigating the structural properties of nanoliposomes containing Padina distromatic algae extract fabricated by heating method

Pages 107-118

10.22034/FSCT.20.138.107

Khadijeh Shirani bidabadi; shilla safaeian; Rezvan Mousavi nadushan; Nahid Rahimifard

Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar

Pages 119-132

10.22034/FSCT.20.138.119

atoosa nowrouzian; Masoume Mehraban sangh atash; Bahareh Sahraiyan

Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition

Pages 133-146

10.22034/FSCT.20.138.133

Mehdi Davoodi; Mahdi Karimi; فریبا Naghipour; Zahra Sheikholeslami

Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein

Pages 148-160

10.22034/FSCT.20.138.148

Pari Sohrabi; Moharam Vaziri; Fardin Tamjidi

Changes in qualitative properties of cold press extracted oil from Nigella sativa L. seed pre-treated with ethanol solution during storage

Pages 162-173

10.22034/FSCT.20.138.162

Roshanak Haghgouy; Sodeif Azadmard-Damirchi; Mohammad Ali Torbati; Mariam Khakbaz Heshmati

The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration

Pages 174-183

10.22034/FSCT.20.138.201174

Mahdi Ebrahimian; Zahra Panahi; Shohreh Alian Samakkhah; mohammad panahi

Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread

Pages 185-196

10.22034/FSCT.20.138.185

Negin Gholizadeh Hamidi; Hojjat Karazhiyan

Journal of food science and technology(Iran)

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