Journal of food science and technology(Iran)

Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts

Pages 1-26

10.22034/FSCT.22.159.1

Javad Tavakoli, Negar Razmkhah, Masoomeh Ranjbar

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An overview of the application of advanced non-thermal technologies in the food industry

Pages 27-42

10.22034/FSCT.22.159.27

Morva Hosseiny, Bijan Khorshidpour

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• PDF 539.94 K

Investigating the chemical and antimicrobial properties of Anthemis cotula essential oil against Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus, Shigella dysentery, Bacillus cereus and Streptococcus pyogenes

Pages 43-54

10.22034/FSCT.22.159.43

Mohammad Amin Mehrnia, Behrooz Alizadeh Behbahani, Mohammad Noshad

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Investigating the antioxidant potential and antimicrobial effect of Roman (Anthemis nobilis) chamomile essential oil: “in vitro”

Pages 55-64

10.22034/FSCT.22.159.55

Behrooz Alizadeh behbahani, Mohammad Noshad, Mohammad Amin Mehrnia

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Optimizing reaction conditions for the production of phosphorylated wheat starch in order to be used in the formulation of canned foods

Pages 65-91

10.22034/FSCT.22.159.65

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Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces

Pages 92-121

10.22034/FSCT.22.159.92

Mohammadkazem Heydarian, majid hashemi, Shahram Beiraghi-Toosi, Qulamali Goli-Movahhed, الناز Milani

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• PDF 1.88 M

The fortification of hot chocolate with Jujube fruit powder

Pages 122-132

10.22034/FSCT.22.159.122

Haniye Chokari Dastjerd, Abbas jalilzadeh

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Effect of traditional sourdough on quality characteristics of loaf bread containing sprouted wheat and garlic extract

Pages 133-143

10.22034/FSCT.22.159.133

Sara Safari, Alireza Sadeghi, Ali Moayedi, Hossein Purabdolah, Alireza Sadeghi Mahoonak

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• PDF 436.55 K

Microencapsulation of Lactobacillus acidophilus La5 at Sodium Alginate and Sodium Caseinate Matrix and its viability under Simulated Gastrointestinal Conditions

Pages 144-156

10.22034/FSCT.22.159.144

Fatemeh Hosseini Tabatabaei, Amir Hossein Elhamirad, Reza Karazhyan, Hojjat Karazhiyan, Mohammad Armin

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• PDF 643.22 K

Evaluating the effect of solvents and extraction methods on extraction yield, determining the amount of minerals and antibacterial activity of Cyperus Rotundus L flower extract

Pages 157-168

10.22034/FSCT.22.159.157

Asana Ahmadi, Reza Naghiha, Abolfazl Ahmadi

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• PDF 794.32 K

Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii)

Pages 169-194

10.22034/FSCT.22.159.169

Sedigheh Yazdanpanah, akbar rostamifard

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• PDF 1.37 M

Detoxification of heavy metals by probiotic bacteria: investigating the effect of temperature, time, and type of bacteria on the removal of lead and cadmium metals using the response surface methodology

Pages 195-206

10.22034/FSCT.22.159.195

Seyed Mohammad Bagher Hashemi, shima kaveh, Ali poorkarimi

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• PDF 890.58 K

Analyzing the purchase behavior of shrimp consumers and checking their preferences in Tehran's Besat market using Lisrel software

Pages 207-220

10.22034/FSCT.22.159.207

Sakineh Yeganeh, Soheyl Reyhani Poul, Mohammad Khalili, Arash Rakhshani

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• PDF 598.38 K

Image processing of chia seed mucilage film containing cinnamon essential oil nanoemulsion

Pages 221-231

10.22034/FSCT.22.159.221

Behnam Amiri, Mehran Sayadi, Elahe Abedi, Mohammad Amin Jafari

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Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates

Pages 232-250

10.22034/FSCT.22.159.232

Mohammad Ganje, nahid Ahmadi Sabet, Gholamreza Abdi, Seyed Saeed Sekhavatizadeh, Hamid Bakhshabadi

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Investigating the characteristics of pectin extracted from rapeseed meal in enzymatic hydrolysis method using Microwave-Assisted Extraction

Pages 251-266

10.22034/FSCT.22.159.251

Nima Mobahi, Seyed Hadi Razavi, Zahra Emam-Djomeh

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The study of physicochemical, textural and organoleptical properties of symbiotic apple jelly based on carrageenan

Pages 267-286

10.22034/FSCT.22.159.267

Akram Peymannia, Alireza shahab, Nazanin Zand

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• PDF 694.55 K

The impact of processing, time, and harvesting location on the antioxidant activity and chemical compounds of tea

Pages 288-300

10.22034/FSCT.22.159.288

negin samizadegan, Mandana Tayefe, Fadayi Fadayi Eshkiki, AZIN NASROLLAH ZADEH, sahar Doaie

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The potential of smart scaffolds containing quince seed mucilage and kappa-carrageenan for cell culture ‎under normal physiologic conditions and varying pH levels

Pages 301-315

10.22034/FSCT.22.159.301

Neda Farhadi, Nafiseh Soltanizadeh, Mohsen Rabbani, Elahe Masaeli

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• PDF 1.33 M

Investigating the effect of frying method and batter formulation on the physicochemical characteristics of chicken nuggets

Pages 316-329

10.22034/FSCT.22.159.316

Zoleykha Fahimi vajargahi, Mohsen Esmaiili, Arash Ghaitaranpour

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• PDF 678.99 K