Journal of food science and technology(Iran)

Volume & Issue: Volume 21, Issue 156, January 2025

Number of Articles: 15

The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream

Pages 1-18

10.22034/FSCT.21.156.1

Alireza Shahab Lavasani, Ali Mansori

Investigating the Independent Effect of Different Levels of Chicken Feet Gelatin and Commercial Gelatin (Cow) with Cocoa Butter on the Physicochemical and Sensory Properties of Milk Chocolate

Pages 19-37

10.22034/FSCT.21.156.19

Seyedeh Atefeh Nabavi, Zeynab Raftani Amiri, Hayede Gorjian

Evaluation of quince gum Performance in comparison with carboxymethylcellulose on rheological, textural and sensory characteristics of gluten-free cookies (rice-quinoa

Pages 38-48

10.22034/FSCT.21.156.38

niloufar Mohammadi, Mandana Tayefe, leili fadayi, Mostafa Sadeghi, AZIN NASROLLAH ZADEH

Design of nanoemulsion systems of essential oil alongside chitosan to control gray mold spoilage in strawberries

Pages 49-62

10.22034/FSCT.21.156.49

Laila Heidary, Zahra Javanmardi, Himan Nourbakhsh, Mahmoud Koushesh Saba

Investigating the chemical and microbial characteristics of some local yogurt samples prepared from traditional dairy products stores in Tuyserkan city

Pages 63-79

10.22034/FSCT.21.156.63

nooshin noshirvani

Antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species

Pages 80-91

10.22034/FSCT.21.156.80

Parisa Raei, Morteza Khomeiri, Alireza Sadeghi Mahoonak, Ali Moayedi, Mahboobeh Kashiri

Study on the effect of Persian gum and transglutaminase enzyme on the sensory, color, and microbial characteristics of semi-fat ultrafiltrated white cheese during cold storage

Pages 92-109

10.22034/FSCT.21.156.92

Ameneh Habibi, Hossein Jooyandeh

Impact of addition of Persian gum and microbial transglutaminase enzyme on the textural characteristics of semi-fat ultrafiltrated white cheese

Pages 110-124

10.22034/FSCT.21.156.110

Ameneh Habibi, Hossein Jouyandeh

The effect of green tea extract on the viability of Lactobacillus casei and the qualitative characteristics of a probiotic drink based on a mixture of celery, carrot and apple juice

Pages 125-135

10.22034/FSCT.21.156.125

Maryam Heydari, رضوان Pourahmad, Mahnaz Hashemiravan

Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria on the physicochemical and sensory properties of yogurt

Pages 137-149

10.22034/FSCT.21.156.137

fatemeh adinehpour, Seid Mahdi Jafari, Alireza Sadeghi, Morteza Khomeiri, soodabe khalili

Evaluation of the antimicrobial effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with some common antibiotics against some pathogenic bacteria

Pages 150-166

10.22034/FSCT.21.156.150

Mitra Ghodsi Sheikhjan, ALI FAZLARA, Mohammad Hojjati, Behrooz Alizadeh Behbahani

Feasibility of degumming and neutralization of crude rapeseed oil using polyvinylidene fluoride membrane

Pages 167-184

10.22034/FSCT.21.156.167

Maryam Rashidian, Maryam Gharachorloo, Manochehr Bahmaei, Mehrdad Ghavami, Hossein Mirsaeedghazi

Designing a pH-sensitive smart detector from gelatin-kappacarrageenan Mirabilis jalapa and Berberis vulgaris anthocyanin to evaluate the freshness/spoilage of lamb meat

Pages 185-210

10.22034/FSCT.21.153.185

Mohammad Hadi Moradiyan, Reza Abedi-Firoozjah, Shamimeh Azimi-salim, Fatemeh Mollaei, Arvin Afrah, Zahra Sarlak, Maryam Azizi Lalabadi

Study on textural and color characteristics of UF-white cheese containing caffeine

Pages 211-225

10.22034/FSCT.21.156.211

Hossein Jooyandeh, Behrooz Alizadeh behbahani, Fatemeh Kazemianrad

Evaluation of the antifungal effect of Badrashboo (Dracocephalum moldavica) essential oil and its interaction with Nystatin on some fungal strains

Pages 226-240

10.22034/FSCT.21.156.226

Mitra Ghodsi Sheikhjan, ALI FAZLARA, Mohammad Hojjati, Behrooz Alizadeh behbahani

Journal of food science and technology(Iran)

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