Journal of food science and technology(Iran)

Volume & Issue: Volume 21, Issue 152, September 2024

Number of Articles: 15

Estimation of nitrate content in tomato using image features

Pages 1-16

10.22034/FSCT.21.152.1

Seyed Mehdi Nassiri; Mohammad Amin Nematollahi; Abdolabbas Jafari; Peyman Salamrudi

Production Of Fat-Free Strained Yoghurt Based On Buttermilk; Investigation On Physico-Chemical And Sensory Properties During Shelf Life

Pages 17-29

10.22034/FSCT.21.152.17

Mehdi Naderi; farbood mozaffari; ghazaleh farahani; masoomeh malmir; mohsen norouzi; Mona Bakhshizadeh

Optimizing the formulation of aloe vera-based vegetable diet drink

Pages 30-50

10.22034/FSCT.2.152.30

Saber Amiri; Mohammad Bagher Asadi; Farank mehrnoosh; پرویز Ahmadigheslagh

Chemical composition of essential oil and antioxidant activity of Iranian and Afghanestanian population of Ferula assa-foetida L

Pages 51-63

10.22034/FSCT.21.152.51

Hamzeh Amiri; Parvaneh Hemmati Hassan Gavyar; Seyyed Kazem Hassanzadeh

Isolation and identification of antibiotic-resistant Salmonella spp. from local Koozeh and Poosti cheeses

Pages 64-76

10.22034/FSCT.21.152.64

Nafiseh Davati; Fatemeh Chehri

Investigation of the effect of propolis extract on physico-chemical, sensorial and microbial characteristics of synbiotic yoghurt inoculated with lactobacillus casei

Pages 77-93

10.22034/FSCT.21.152.77

Farzaneh Aeineh; Reza Karimi; Siamak Gheibi

Investigating the effect of nano-encapsulated peppermint essential oil on shelf life of rainbow trout fish burger during storage

Pages 94-106

10.22034/FSCT.21.152.94

Malihe Shirvash; Ali Najafi

Evaluation of the microbial quality of the traditional yogurt and kashk in Rasht city

Pages 107-116

10.22034/FSCT.21.152.107

Mehdi Hasanzadeh Kheshtmasjedi; Mohammad Hosein Movassagh

Production of Lavash bread enriched with whole pumpkin seed powder: investigation of physicochemical properties during storage

Pages 117-131

10.22034/FSCT.21.152.117

tina shababipour; محمدیار hosseini; nader habibi

The effect of microwave pretreatment and extraction technique on fatty acids profile and some chemical characteristics of tomato seed oil

Pages 132-145

10.22034/FSCT.21.152.132

Zahra Mamivand; Aryou Emamifar; Mostafa Karami; Fakhreddin Salehi

Application of multi-walled carbon nanotubes as sorbents for the extraction of flavonoids from Grapefruit peel

Pages 146-164

10.22034/FSCT.21.152.146

hassan gholizadeh; David Julian McClements; Hasan Tahermansouri; Vijay Jayasena; Ahmad Shahidi

The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese

Pages 165-180

10.22034/FSCT.21.152.165

Arash Tondhoush; Mostafa Soltani; Fatemeh Azarikia; Aziz Homayouni Rad; Mostafa Karami

Modeling of microwave pretreatment effect on the oil extraction from tomato seeds by artificial neural network method

Pages 181-193

10.22034/FSCT.21.152.181

Zahra Mamivand; Aryou Emamifar; Fakhreddin Salehi; Mostafa Karami

Oxidative stability of sunflower oil enriched with citrus flavonoids extracted using MWCNT-COOH during frying

Pages 194-208

10.22034/FSCT.21.152.194

hassan gholizadeh; Hasan Tahermansouri; Vito Michele Paradiso

The effects of pumpkin seed powder on color indices and sensory properties of Lavash bread produced during storage time

Pages 209-221

10.22034/FSCT.21.152.209

tina Shababipour; mohammadyar hosseini; nader habibi

Journal of food science and technology(Iran)

Journal Archive

Volume 22 (2025)

Volume 21 (2024)

Volume 20 (2023)

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Volume 17 (2020)

Volume 16 (2019)

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Volume 11 (2014)

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