Journal of food science and technology(Iran)

Volume & Issue: Volume 20, Issue 139, September 2023

Number of Articles: 15

The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese

Pages 1-12

10.22034/FSCT.20.139.1

Ahlam Bohamid, Hossein Jooyandeh, Behrooz Alizadeh behbahani, Hassan Barzegar

Studying the application of date wastes in order to prepare a kind of jelly candy and evaluation of its quality and sensorial properties

Pages 14-34

10.22034/FSCT.20.139.34

Negin Biglarbeigi, Somayeh Rahimi

The effect of microwave pretreatment on enzymatic hydrolysis time of edible mushroom (Agaricus bisporus) protein by trypsin enzyme and production of antioxidant peptides

Pages 35-59

10.22034/FSCT.20.139.35

isan izanloo, Alireza Sadeghi Mahoonak

Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread

Pages 61-78

10.22034/FSCT.20.139.68

masoumeh yousefi, Mahsa Tabari, hamid tavakolipour, sirous bidarigh

Development of a deep eutectic solvent-based extraction method for determination of tetracycline, Oxytetracycline and Enrofloxacin residues in cheese sample by high performance liquid chromatography

Pages 79-92

10.22034/FSCT.20.139.79

جلیل خندقی, Mohammad Reza Afshar Mogaddam, Samad Vajdi Hokmabad

Production and evaluation of chitosan-coated nanoliposomes for caffeine encapsulation

Pages 93-109

10.22034/FSCT.20.139.93

Shadi Rajabi-Moghaddam, Rezvan Shaddel

Investigating the chemical and microbial characteristics of date syrup during the production stages (from the raw material to the final product)

Pages 110-127

10.22034/FSCT.20.139.110

nooshin noshirvani, Atefeh Mohebi

Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method

Pages 129-137

10.22034/FSCT.20.139.129

Hesam Sadeghi, Mohammad Hosein Movassagh

Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory

Pages 138-148

10.22034/FSCT.20.139.138

Soudeh Yousefi fakhr, nafiseh davati, Dariush Minai-Tehrani3

Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period

Pages 149-164

10.22034/FSCT.20.139.164

Ghazal Nosrati, Hossein Jooyandeh, Mohammad Hojjati, Mohammad Noshad

The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil

Pages 165-179

10.22034/FSCT.20.139.165

Elmira Bonyadlou, Afshin Jafarpour, Samar Mansouripour

Identification of sterol content and quality evaluation of virgin olive oil of Arbequina, Mari, Shenge and Zard cultivars in Tarem region

Pages 180-189

10.22034/FSCT.20.139.180

Armin Arefi Minaabad, مهسا تبری

Evaluation of the effect of edible coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil on increasing the shelf life of strawberries

Pages 190-199

10.22034/FSCT.20.139.190

Mostafa Rahmati, Hossein Jooyandeh

Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth

Pages 201-219

10.22034/FSCT.20.139.201

Manaf Saberi, Solmaz Saremnezhad, Mostafa Soltani, Alireza Faraji

Investigation of physicochemical properties of Echium amoenum flower extract produced with different carriers by spray drying method

Pages 220-233

10.22034/FSCT.20.139.220

Amir Sabeti, Abolfazl Fadavi, Saeedeh Arabshahi Delouee, Abolghasem Seraj, Taher Shahi

Journal of food science and technology(Iran)

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