Journal of food science and technology(Iran)

Volume & Issue: Volume 21, Issue 149, June 2024

Number of Articles: 15

Investigating the production of mocha milk containing encapsulated Lactobacillus rhamnosus (GG) as a useful product

Pages 1-12

10.22034/FSCT.21.149.1

Hanieh Nilforooshzadeh; Mahshid Jahadi

Effect of storage of rainbow trout (Oncorhynchus mykiss) by-products on fatty acids composition, oxidation, and nutritional properties of hydrolyzed-derived oils

Pages 13-24

10.22034/FSCT.21.149.13

Seyyed Ahmad Mousavi; Mehdi Nikoo; Ali Haghi Vayghan

Evaluation the diversity, percentage and profile of fatty acids in the seeds of different populations of Russian olive (Elaeagnus angustifolia L.)

Pages 25-39

10.22034/FSCT.21.149.25

Taleb Jarek Shedhan Aljaboori; Hossein Ali Asadi-Gharneh

Investigating the extraction of pectin from the melon skin of winter and Mashhad (Qasri) cultivars using microwave pretreatment

Pages 40-53

10.22034/FSCT.21.149.40

Ahmad Pedram Nia; elnaz harati; Mohsen Vazifedoost

Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident properties

Pages 54-80

10.22034/FSCT.21.149.54

Mahdis sadat kashi; shokofeh ghazi; Bahareh Nowruzi

Optimization of Nano encapsulated corn tassel extract by response surface methodology and evaluation of the properties of Nanoencapsules containing extract stabilized by basil seed gum and combination of basil seed gum and sesame protein isolate

Pages 81-98

10.22034/FSCT.21.149.71

Zaker Aghakeshipour; Zeynab Raftani Amiri; Reza Esmaeilzadeh kenari

Comparison of the Physicochemical Properties of Gelatin Extracted from the Caspian Kutum Scales by Conventional and Ultrasound-Assisted Extraction

Pages 99-113

10.22034/FSCT.21.149.99

Mahsa Mahjoubi Aciel; Ali Motamedzadegan; Hoda Fahim; Jamshid Farmani

Investigating the rheological properties of dough and evaluating physiochemical properties of Sangak bread using whey powder and hydrocolloids of guar and tragacanth

Pages 114-128

10.22034/FSCT.21.149.114

Nafise Abdollahzade; Hojjat Karazhiyan

Evaluation of the effect of quinoa flour replacement on quantitative and qualitative characteristics of gluten-free cookie using principal component analysis method (PCA)

Pages 129-139

10.22034/FSCT.21.149.128

Mozhgan Alavi; Masoomeh Mehraban Sangatash; Bahareh Sahraiyan; Amir Jajarmi

Composite of biodegradable polymers and nanoparticles in hydrogels: review and their performance

Pages 140-158

10.22034/FSCT.21.149.140

Amin Abolghasemi Mahani

Mathematical modeling for heat conduction in olive fruit

Pages 159-170

10.22034/FSCT.21.149.159

mohsen Dalvi-Isfahan

Effect of Pectin Hydrocolloids on Quality Characteristics and Shelf-life of Industrial âLiquid Kashk during Refrigeration Storage

Pages 171-194

10.22034/FSCT.21.149.171

Roya Mohammad Nezhad; maryam ghaderi; Mehdi Zarei; Mohammad Sadegh Arab

Physicochemical characteristics and mineral analysis of white sugar during Operation

Pages 195-209

10.22034/FSCT.21.149.195

Iraj Karimi Sani; Behrouz Kazemzadeh; Bahram Hassani; Habib Navidi Far; Parviz Ahmadi gheshlagh; Zahra Salamat Mmakani

Preparation of nanocomposite film containing zinc oxide nanoparticles and quercetin nanoliposome based on wheat gluten for packaging rainbow salmon meat

Pages 210-222

10.22034/FSCT.21.149.210

hojjat bakeshlou; Sajad Pirsa; Forogh Mohtarami; Mustafa Bener

Evaluation of probiotic, antibacterial and safety properties of Lacticaseibacillus rhamnosus JCM 1136

Pages 223-240

10.22034/FSCT.21.149.223

Behrooz Alizadeh behbahani; Hossein Jooyandeh; Pegah Namazi

Journal of food science and technology(Iran)

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