Journal of food science and technology(Iran)

Volume & Issue: Volume 21, Issue 151, August 2024

Number of Articles: 15

Production and evaluation of texture, color, sensory properties and cooking characteristics of pasta based on wheat alternative flours

Pages 1-12

10.22034/FSCT.21.151.1

Armin Ghasemi, Zahra Emam-Djomeh, Peyman Mahastishotorbani, Mohammad Jouki, هما Behmadi

Prediction of textural characteristics in low-fat mozzarella cheese by Hyperspectral imaging using machine learning methods

Pages 13-31

10.22034/FSCT.21.151.13

Mahdi Kashaninejad, Aman Mohammad Ziaiifar, Alireza Soleimanipour, Naser Behnampour

Evaluation of radical scavenging and antioxidant activity and determination of flavonoid compounds in aqueous and alcoholic extracts of Allium ampeloprasum

Pages 32-44

10.22034/FSCT.21.151.32

nishtman sattari, Fardin Mirahmadi, Kambiz Hassanzadeh

Evaluation of extending the shelf life of button mushroom (Agaricus Bisporous) using chitosan gum and Ferulago angulate essential oil

Pages 45-60

10.22034/FSCT.21.151.45

mohammad ganje, atefeh gharejeloo, sajad ghaderi

The effects of technology spillovers on private sector investment in Iran's food-agricultural industries

Pages 61-75

10.22034/FSCT.21.151.61

aliasghar baharloo, Seyed Abdulmajid Jalaee Esfandabadi, Mohsen Zayanderoodi

Viability of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis in sour cream and considering their effects on textural and sensorial properties of the product

Pages 76-85

10.22034/FSCT.21.151.76

Reza Karimi

The effect of edible salep gum coating containing Lactobacillus fermentum bacteria on the quality characteristics of button mushroom

Pages 86-108

10.22034/FSCT.21.151.86

فاطمه nejabi, Mahmoud Rezazadbari, hadi almasi, saber amiri

Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oil

Pages 109-125

10.22034/FSCT.21.151.109

Nooshin Amiri, Alireza shahab, Mohammad Reza Eshaghi

Microencapsulation of phenolic compounds of rhubarb's juice and their effects on the properties of pomegranate's juice

Pages 126-146

10.22034/FSCT.21.151.126

Hossein Zareimanesh, Kambiz Jahanbin, Ahmad Rajaei Najafabadi

Evaluation of total phenol and flavonoid, antioxidant power and antimicrobial activity of Perovskia abrotanoides essential oil for study from Gram-positive and Gram-negative laboratories: a laboratory study

Pages 149-161

10.22034/FSCT.21.151.149

Mohammad Noshad, Behrooz Alizadeh Behbahani, Hassan Barzegar

Effect of microwave treatment on approximate properties and color indices of composite flours prepared from a mixture of wheat flour, wheat bran and date seed powder

Pages 162-173

10.22034/FSCT.21.151.162

Mohammdreza Sahraeian, Afsaneh Taheri, mohammad ganje

Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systems

Pages 174-185

10.22034/FSCT.21.151.174

Aghdas Taslimi, Mohsen Barzegar, Mohammad Ali Sahari, Mohammad Hossein Azizi

Evaluation of antioxidant potential, total phenol and flavonoid and antimicrobial activity of Pterocarya fraxinifolia essential oil on pathogenic bacteria: âin vitroâ

Pages 186-196

10.22034/FSCT.21.151.186

Hassan Barzegar, Behrooz Alizadeh behbahani, Mohammad Noshad

Investigating the chemical properties and antibacterial activity of Tanacetum balsamita L. essential oil: a study in vitro

Pages 197-208

10.22034/FSCT.21.151.208

Behrooz Alizadeh behbahani, Mohammad Noshad, Hassan Barzegar

Effect of Calf and Goat Lipases on Color Parameters and Some Physicochemical Properties of UF-White Cheese During Storage Period

Pages 209-225

10.22034/FSCT.21.151.209

Abolhasan Sabet Solat, Hossein Jouyandeh, Mohammad Hojjati, Hassan Barzegar

Journal of food science and technology(Iran)

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