Journal of food science and technology(Iran)

Volume & Issue: Volume 20, Issue 145, February 2024

Number of Articles: 15

Evaluation of antioxidant and antimicrobial properties of ethanolic extracts extracted from Caper (Capparis spinosa) fruit by ultrasound method using the RSM

Pages 1-22

10.22034/FSCT.20.145.1

Abdolvahed Safarzaei1 Abdolvahed Safarzaei, reza esmaeilzadeh kenari, Reza Farahmandfar, alireza khalighimehr

Milk thistle (Silybum marianum) seed oil as a new source of edible oil

Pages 23-34

10.22034/FSCT.20.145.23

Sara Faramarzi, Sodeif Azadmard-Damirchi, Ebrahim Afkhami Sarai, Mehri Dakhteh Harouni

Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions

Pages 35-54

10.22034/FSCT.20.145.35

Maryam Abdollahi, Amir Goli, Nafiseh Soltanizadeh

Investigating of physicochemical, microbial and sensory properties of Chavil yogurt drink containing Lactobacillus rhamnosus nanoencapsulated with Persian gum and whey protein isolate

Pages 55-73

10.22034/FSCT.20.145.55

Seyed Saeed Sekhavatizadeh, Farahnaz Ahmadizadegan, Hamidreza Mahmoudianfard, Mohsen Abedi

Effect of carboxymethyl cellulose and montmorillonite addition on the physicochemical and thermal properties of basil seed mucilage-based biodegradable film

Pages 74-86

10.22034/FSCT.20.145.74

Marzieh Qomi Marzdashti, Younes Zahedi

Investigation on the Sensory and Microbial Characteristics of Functional Yogurt Containing Bell Pepper Extract

Pages 87-98

10.22034/FSCT.20.145.87

Hossein Jooyandeh, Behrooz Alizadeh behbahani, Mohammad Amin Mehrnia

Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study

Pages 99-110

10.22034/FSCT.20.145.99

Mohammad Noshad, Behrooz Alizadeh Behbahani

Evaluation of antioxidant activity and antimicrobial effect of Nigella sativa oil on some pathogenic bacteria and its interaction with chloramphenicol antibiotic

Pages 111-121

10.22034/FSCT.20.145.111

Ali Zamanpour Boroujeni, Behrooz Alizadeh Behbahani, Mohammad Amin Mehrnia, Mohammad Noshad, Mohammad Hojjati

Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic

Pages 122-138

10.22034/FSCT.20.145.122

Mohammadreza Zare Bavani, Mostafa Rahmati, Hossein Jooyandeh

Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process

Pages 139-148

10.22034/FSCT.20.145.139

Fakhreddin Salehi, Kimia Goharpour, Helia Razavi Kamran

Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage

Pages 149-169

10.22034/FSCT.20.145.149

Majid Dosti mirghaed, Mohammad Reza Zare-Bavani

Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning

Pages 170-187

10.22034/FSCT.20.145.170

Sara Daneshmand, mohammad amin Miri, Fatemeh Noora

Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer

Pages 188-207

10.22034/FSCT.20.145.188

Abdolvahed Safarzaei, Reza Esmaeilzadeh kenari, Reza Farahmandfar, Ahmad Mehravaran, Hamed Fanaei

Covalent immobilization of Aspergillus oryzae Î²-galactosidase and Bacillus licheniformis protease with Amino-Multi Walled Carbon Nanotubes

Pages 208-225

10.22034/FSCT.20.145.208

Alan Yaseen Taher, Mohammad Alizadeh Khaledabad, Yakup Aslan

Biodegradable film based on the mucilage of Pansyrak flower modified with licorice and copper sulfate nanoparticles, investigation of physicochemical properties

Pages 226-239

10.22034/FSCT.20.145.226

akram khakpour, mahmud rezazadehbari, Sajad Pirsa, Fatemeh Khakpour

Journal of food science and technology(Iran)

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