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 23 (2026)

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