Journal of food science and technology(Iran)

Volume & Issue: Volume 20, Issue 140, October 2023

Number of Articles: 15

Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage

Pages 1-15

10.22034/FSCT.20.140.1

Siavash Mktabi; Zeynab Safdari; Mahdi PourMahdi Borujeni

MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE

Pages 16-27

10.22034/FSCT.20.140.16

Imran Uysal; Falah Saleh Mohammed; Mesut Selamoglu; Mustafa Sevindik

Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility

Pages 28-51

10.22034/FSCT.20.140.28

RATTANDEEP SINGH

Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules

Pages 52-65

10.22034/FSCT.20.140.52

Soheyl Reyhani Poul; Sakineh Yeganeh

Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar

Pages 66-79

10.22034/FSCT.20.140.66

Ameneh Parseh; Mahmoud Rezazadeh Bari; Forogh Mohtarami; Saber Amiri

Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus)

Pages 80-95

10.22034/FSCT.20.140.80

Zahra Rastian; Abbas Ali Sari; Amir Daraei Garmakhany

Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil

Pages 96-112

10.22034/FSCT.20.140.96

Ghazal Farazi; Gholamhassan Asadi; Maryam Gharachorloo

Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration

Pages 113-124

10.22034/FSCT.20.140.113

Fakhreddin Salehi; Rana Cheraghi

Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake

Pages 125-140

10.22034/FSCT.20.140.125

Sara Ghaderi; Mohsen Esmaiili; Forogh Mohtarami; Mahsa Nouraddini

Postharvest salicylic acid and chitosan Effects to the improved shelf life of âBadaâ sweet cherry

Pages 141-155

10.22034/FSCT.20.140.141

Javad Farrokhi Toolir; Farhad Asghari; Asadollah Asghari

Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread

Pages 156-168

10.22034/FSCT.20.140.156

Zahra Jafari; Alireza Shirazinejad; Seyed Mohammad Bagher Hashemi; Morteza Morteza

Best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodology

Pages 169-192

10.22034/FSCT.20.140.169

Leila Sedaghat Boroujeni; Behnaz Naghshbandi; Nasim Nikzad; Masoud Habibi Najafi

The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of Surimi

Pages 193-217

10.22034/FSCT.20.140.192

Fatemeh Piran; zhaleh khoshkhoo; Seyed Ebrahim Hosseini; Mohammad Hossein Azizi

Investigation of crossbreeding breeds Romanov and arabic on meat quality of sheep during storage

Pages 218-225

10.22034/FSCT.20.140.204

Behzad Nasehi; A Anvar; Sahar Nasehi

Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution

Pages 226-235

10.22034/FSCT.20.140.193

Fakhreddin Salehi; Moein Inanloodoghouz

Journal of food science and technology(Iran)

Journal Archive

Volume 22 (2025)

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