Journal of food science and technology(Iran)

Volume & Issue: Volume 22, Issue 165, October 2025

Number of Articles: 20

Application of edible coatings based on gum of guar plant and essential oil of Shirazi thyme for improving quality of pomegranate arils cv. âZaghâ during storage life

Pages 1-17

10.22034/FSCT.22.165.1

Ali Izadi, Maryam Dehestani-Ardakani, Heidar Meftahizadeh, Jalal Gholamnezhad

Effects of Zein edible coating containing barberry extract and onion (Allium cepa) essential oil on the oxidative shelf life enhancement of chicken breast meat

Pages 18-32

10.22034/FSCT.22.165.18

Doua Mousavi Parsa, Behnaz Bazargani, Mohammadreza Pajohi alamoti

Optimization of emulsifying capacity and stability of wheat bran protein

Pages 33-43

10.22034/FSCT.22.165.33

Saba Saberian Boroujeni, Nafiseh Zamindar

Optimizing and investigating the kinetics of black carrot juice clarification process using pectinase enzyme

Pages 44-60

10.22034/FSCT.22.165.44

Norollah Makhdoom, Mahmoud Rezazadbari, Mohammad Alizadeh Khaledabad, Saber Amiri

Production of probiotic Mango and Orange juices: Evaluation of qualitative properties and viability of probiotic Lactobacillus acidophilus PTCC 1643

Pages 61-70

10.22034/FSCT.22.165.61

Maryam Abbasi Ghaznaq, Mahmoud Rezazadbari, Mohammad Alizadeh Khaledabad, Saber Amiri

Textural properties, acceptability and count of starter cultures of low-fat stirred yogurt containing transglutaminase and Persian gum

Pages 72-85

10.22034/FSCT.22.165.72

Morteza Ryamanesh, Hossein Jouyandeh, Mohammad Hojjati

Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute

Pages 86-116

10.22034/FSCT.22.165.86

Mohammad Razmpour, Jamshid Farmani, Jafar Mohammadzadeh Milani, Teimoor Mohammadi

Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films

Pages 118-134

10.22034/FSCT.22.165.118

gelareh izadi amoli, peiman ariaii, Mahro Esmaeili, Roya Bagheri

Optimizing production of hydrolyzed protein of sweet almond meal by ultrasound pretreatment and alcalase enzyme

Pages 135-149

10.22034/FSCT.22.165.135

sanaz moayer, mohammad ghorbani, alireza sadeghi mahoonak, mehdi kashani nejad, mojtaba raeisi

Investigating the effect of edible chitosan coating and process conditions on drying time and quality of dried melon slices using Taguchi design

Pages 150-162

10.22034/FSCT.22.165.150

fatemeh heidari, Fatemeh Amighi, Sedighe Tavasoli, Hossein Amirmohammadi

Composition, Antioxidant Potential, Total Phenols and Flavonoids, and Cytotoxic Effects of the Aqueous Extract of Bistorta officinalis (Anjbar): An In Vitro Study

Pages 164-187

10.22034/FSCT.22.165.164

Mohammad Golbashy, Behrooz Alizadeh behbahani, Alaa G Al-Hashimi3

Production of functional edible jelly from extracted pectin from pumpkin cap by microwave method

Pages 180-195

10.22034/FSCT.22.165.180

Sedigheh Yazdanpanah, zynab shahamatpour

Production and investigation of properties of biodegradable antioxidant film based on zucchini flour containing chitosan nanoparticles loaded with Foeniculum vulgar essential oil

Pages 196-211

10.22034/FSCT.21.165.196

Mahsa Abbaspour, Mohsen Esmaiili, Hadi Almasi, Forogh Mohtarami

Nanoencapsulation in food industry: technology, applications and challenges; a review

Pages 212-224

10.22034/FSCT.22.165.212

mohammadyar hosseini, mohammad kurd

Investigating the probiotic and antimicrobial effects of the predominant yeast isolated from sprouted soybean sourdough

Pages 225-237

10.22034/FSCT.22.165.225

Sima Shams Shargh, Alireza Sadeghi, Mahmoud Shams Shargh, Fahimeh Hajinia, Ali Moayedi

A study on the antimicrobial, antioxidant, and phytochemical compounds of the essential oil of Artemisia persica

Pages 238-248

10.22034/FSCT.22.165.238

Behrooz Alizadeh behbahani, Mohammad Noshad, Parisa Ghasemi

Evaluation of the antioxidant, antibacterial, phenolic, and flavonoid potential of the total essential oil of Artemisia sieberi in laboratory conditions

Pages 249-260

10.22034/FSCT.22.165.249

Behrooz Alizadeh behbahani, Mohammad Noshad, Parisa Ghasemi

Substitution of wheat flour with watermelon peel flour in the production of baguette bread

Pages 261-275

10.22034/FSCT.22.165.261

Matineh Coloup, Hojjat Karazhiyan

The influence of composite edible coating of Balangu gum and whey protein on strawberry storability

Pages 276-288

10.22034/FSCT.22.165.276

Asad Mohammad Amini

Investigation of moisture diffusivity rate and drying kinetics of quinoa sprouts in an infrared dryer

Pages 289-300

10.22034/FSCT.22.165.289

Sepideh Vejdanivahid, Fakhreddin Salehi

Journal of food science and technology(Iran)

Journal Archive

Volume 22 (2025-2026)

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