Journal of food science and technology(Iran)

Volume & Issue: Volume 20, Issue 143, November 2023

Number of Articles: 15

The effect of replacing Lactuca sativa and Cornus mas L. on the chemical characteristics of fish sausage

Pages 1-12

10.22034/FSCT.20.143.1

Zahra Safdarian, Mohammad Kazemian, Sheila Safaean

Evaluation the Effect of Aqueous Grape Extract in Nano â Chitosan â TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator

Pages 13-29

10.22034/FSCT.20.143.13

sepideh soleymanfallah, Zhaleh Khoshkhoo, Ebrahim Hoseini, Mohammad Hossein Azizi Tabrizzad

Production of low-calorie shortening from high internal phase emulsion gel and its application in the food system

Pages 30-44

10.22034/FSCT.20.143.30

zahra nazari

production of functional gluten-free beverage based on oat containing ginger extract and using stevia as a sucrose substitute

Pages 46-61

10.22034/FSCT.20.143.46

anis talebi, Leila Rafiei

Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake

Pages 62-77

10.22034/FSCT.20.143.62

paniz yeganeh, aryou emamifar, Mostafa Karami, Fakhreddin Salehi

Optimizing enzymatic hydrolysis of pumpkin seeds protein (Cucurbita maxima L.) by pancreatin with using microwave pretreatment

Pages 78-90

10.22034/FSCT.20.143.90

zeinab nooshi manjili, Alireza Sadeghi Mahoonak, Vahid Erfani Moghadam, Mohammad Ghorbani, Hoda Shahiri Tabarestani

Fabrication of active packaging using eucalyptus and peppermint essential oil by electrospinning technique: study the characterization and antibacterial properties

Pages 91-107

10.22034/FSCT.20.143.91

Zahra Sargazi, mohammad amin Miri, Mohammadali Najafi

Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders

Pages 108-124

10.22034/FSCT.20.143.108

Ghazal Nosrati, Hossein Jooyandeh, Mohammad Hojjati, Mohammad Noshad

Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. Johnâs wort (Hypericum perforatum L.) extract

Pages 126-139

10.22034/FSCT.20.143.126

Leila Yousefi

Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic

Pages 140-147

10.22034/FSCT.20.143.140

Shahab Jalil Sarghaleh, Behrooz Alizadeh Behbahani, Mohammad Hojjati, Alireza Vasiee, Mohammad Noshad

Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro

Pages 150-157

10.22034/FSCT.20.143.150

Hassan Barzegar, Behrooz Alizadeh Behbahani

Identification of chemical compounds of Foeniculum vulgare essential oil, antioxidant power, and its antifungal effect on postharvest grape spoilage molds

Pages 159-168

10.22034/FSCT.20.143.159

Mostafa Rahmati, Fatemeh Borna, Mokhtar Heidari

Effect of xanthan, carrageenan and mono-diglyceride stabilizers on the sensory and physicochemical characteristics of cocoa milk using the response surface methodology

Pages 170-188

10.22034/FSCT.20.143.170

MohammadJavad Morshedhassan, Shabnam Hamzeh, Zahra Siyar

The effect of honey and ginger powder on the quality characteristics of instant coffee mix

Pages 190-201

10.22034/FSCT.20.143.190

Ali Abdollahzadeh, Abbas Jalilzadeh, Hossein Shirdel

Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani âin vitroâ

Pages 204-214

10.22034/FSCT.20.143.204

Armin Ahmad Nejhad, Behrooz Alizadeh behbahani, Mohammad Hojjati, Alireza Vasiee, Mohammad Amin Mehrnia

Journal of food science and technology(Iran)

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