Journal of food science and technology(Iran)

Volume & Issue: Volume 21, Issue 157, February 2025

Number of Articles: 15

Evaluation of macrostructural, functional and color characteristics of high fiber extruded snack enriched with fresh cauliflower

Pages 1-16

10.22034/FSCT.21.157.1

Somayeh zarghani, Arash Koocheki, الناز Mialni

Investigating the effect of black seed extract on the physicochemical, sensory and microbial characteristics of lactic cheese

Pages 17-30

10.22034/FSCT.21.157.17

Ahmad Pedram Nia, Amir Hossein Elhamirad, azam razavi

Evaluation of nano-silica, microwave heating, and ultraviolet irradiation effects on zearalenone detoxification in sunflower oils

Pages 31-49

10.22034/FSCT.21.157.31

Neda Ghaffari, Ehsan Sadeghi, Nasrin Choobkar

Effect of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis on fatty acid profile of sour cream

Pages 50-66

10.22034/FSCT.21.157.50

Reza Karimi

Production of test lines paper with occ modified fibers and sodium caseinate crosslinker

Pages 67-81

10.22034/FSCT.21.157.67

Noureddin nazarnezhad, Mehran Parastar

Investigation of the probiotic, antimicrobial, and safety characteristics of the strain Levilactobacillus brevis KKP 3945 isolated from local yogurt

Pages 82-99

10.22034/FSCT.21.157.82

Behrooz Alizadeh behbahani, Mohammad Hojjati, Bahareh Goodarzi ShamsAbadi

In vitro Comparison of anti-bacterial effect of probiotic extract from Lactobacillus casei with current antibiotics against four pathogenic bacteria strains

Pages 100-122

10.22034/FSCT.21.157.100

Afrooz Saadatzadeh, Reza Honarmand, Sahar Gholipour

Evaluation of image analysis software competency in skeletal muscle percentage assessment in meat products

Pages 123-144

10.22034/FSCT.21.157.123

Bahman Yarvari, Ali Kalantari-Hesari, Mohammadreza Pajohi alamoti, Mohammad Babaei

Investigating the addition of rainbow trout visceral hydrolyzed protein on the quality properties of cooked hamburger

Pages 145-156

10.22034/FSCT.21.157.145

Samin Shafiee, Zhaleh Khoshkhoo, Mohammad Goli, Ebrahim Hoseini

Investigation of the prevalence of enterotoxigenic Staphylococcus aureus isolates in hamburgers and kebabs in Mashhad and the SE gene profile of the isolates

Pages 157-175

10.22034/FSCT.21.157.157

Shabnam Soltan Ahmady, Mahboobeh Nakhaei moghaddam, maryam tehranipour

Optimization of mucilage extraction conditions from (Althaea officinalis) using microwaves and by the response surface methodology

Pages 176-190

10.22034/FSCT.21.157.176

Mohammad Amin Mehrnia, Behrooz Alizadeh behbahani, Bahareh Goodarzi ShamsAbadi

Production of bioactive peptides from flaxseed meal: the effect of protease type and concentration, hydrolysis time, and microwave pretreatment

Pages 191-204

10.22034/FSCT.21.157.191

Faezeh Farzanfar, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Seyed Hossein Hosseini Qaboos, shima kaveh

Investigating the potential of using quinoa flour in the preparation of a functional dairy dessert

Pages 205-219

10.22034/FSCT.21.157.205

Nadiya Ariapour, Mohammad Hojjati, Hossein Jouyandeh, Mohammad Noshad

Investigation of antimicrobial, antioxidant, physical, and mechanical properties of a nano-composite film (nano-chitosan/ aloe vera) along with hydrolyzed tomato seed protein

Pages 220-238

10.22034/FSCT.21.157.220

mahsa falahati, peiman ariaii, Zhaleh Khoshkhoo, Gholamhasan Asadi, Ebrahim Hoseini

The use of polyphenols in egg active packaging to extend its shelf life, a review

Pages 239-257

10.22034/FSCT.21.157.239

dariush khademi shurmasti

Journal of food science and technology(Iran)

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