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 (2025-2026)

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