Journal of food science and technology(Iran)

Volume & Issue: Volume 22, Issue 161, June 2025

Number of Articles: 20

Full issue file

Investigating the result of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread

Pages 1-23

10.22034/FSCT.22.161.1

Hayder Jumaah, Zahra Emam-Djomeh

Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties

Pages 24-41

10.22034/FSCT.22.161.24

Sedigheh Yazdanpanah, mohsen abbasi

Investigating the effect of pretreatments and different levels of lentil seed flour replacement on the physicochemical and sensory characteristics of gluten-free cake based on rice flour

Pages 42-55

10.22034/FSCT.22.161.42

Nazanin Tarighatkhah, Mehdi Gharekhani

Effect of Sulphur dioxide replacement with Nano zinc oxide on physicochemical and sensory properties of raisin

Pages 56-68

10.22034/FSCT.22.161.56

vahid jamali, aryou emamifar, Hadi Beiginejad, Moradi Moradi, Mousa Rasouli

Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae

Pages 69-85

10.22034/FSCT.22.161.69

Andisheh Tavakoli, Reza Farahmandfar, Ali Motamedzadegan, Peiman Ariaii, Maryam Asnaashari

Analysis of heat and mass transfer during hot air frying and deep frying of shrimp

Pages 86-103

10.22034/FSCT.22.161.86

Bahareh Maroufpour, Aman Mohammad Ziaiifar, Mohammad Ghorbani, Hassan Sabbaghi, Saeed Yalghi

Evaluation of Beverage Powder Produced from Apricot Puree and Carrot extract by Foam-Mat DryingMethod

Pages 104-120

10.22034/FSCT.22.161.104

Maryam Eyvaz Mohammadi, Akram Sharifi

Prediction of moisture and density in shrimp during hot air frying with artificial neural networks model

Pages 121-136

10.22034/FSCT.22.161.121

Bahareh Maroufpour, Aman Mohammad Ziaiifar, Hassan Sabbaghi, Mohammad Ghorbani, Saeed Yalghi

The study of the Survival of Lactobacillus acidophilus in synbiotic stirred yogurt using lemon fiber

Pages 137-151

10.22034/FSCT.22.161.137

Alireza Shahab Lavasani, Samira Sajjadi, Bijan Khorshidpour

Evaluation of techno-functional, antifungal and sensory properties of semi-bulk bread made with rice husk flour sourdough with Lactobacillus acidophilus dominant starter during shelf-life.

Pages 151-164

10.22034/FSCT.22.161.151

Abbas Abedfar, Alireza Mehregan Nikoo

Preparing fishballs and ground meat from Aras dam Abramis barama and evaluating their quality and shelf life in freezing

Pages 165-180

10.22034/FSCT.22.161.165

Mina Seifzadeh, Anoosheh Koochekian, Yazdan Morady

Evaluation the production of dietary curcumin milk containing inulin fiber and enriched with protein

Pages 182-197

10.22034/FSCT.22.161.182

Nasrin Fayyaz, Maryam Heyran, Azin Sonei, Arash Rastegarmanesh, Mohammad Reza Mohammadzadeh Aval

Optimizing gluten-free biscuit formulation using date syrup and date kernel powder

Pages 198-213

10.22034/FSCT.22.161.198

Ozra Hajalibaklo, Forogh Mohtarami, Arash Ghaitaranpour, Mohsen Esmaiili

Studying the Oxidant Activity and Optimization of Cold Plasma- Activated Water

Pages 215-228

10.22034/FSCT.22.161.215

Azadeh Ranjbar Nedamani, Ali Taghavi, Elham Ranjbar Nedamani

Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design

Pages 229-243

10.22034/FSCT.22.161.229

Farzaneh Mohammadzadeh, Mehdi Gharekhani, Ahmad Gharekhani, Hamid Bakhshabadi

Evaluation of the efficiency of osmotic methods and the use of pretreatment in the extraction of active and antioxidant compounds from hibiscus tea and comparison with other methods

Pages 244-259

10.22034/FSCT.22.161.244

Fatemeh Borna, Mostafa Rahmati-Joneidabad

Investigation of the possibility of producing a stabilized walnut oil emulsion with chia seed mucilage and its application in edible films

Pages 260-274

10.22034/FSCT.22.161.260

Arian Nahalkar, Ahmad Rajaei Najafabadi, hossein mirzaee moghaddam

Evaluation of the antimicrobial activity of dill aqueous extract and its interaction with chloramphenicol antibiotic: An in vitro study

Pages 275-285

10.22034/FSCT.22.161.275

Behrooz Alizadeh behbahani, Mohammad Golbashy

The Effect of Hot Chocolate Powder Fortification with Barberry Powder on Its Quality Characteristics

Pages 286-296

10.22034/FSCT.22.161.286

Abbas jalilzadeh, Abbas Jalilzdeh

The effect of nanocomposite films based on polylactic acid/polycaprolactone reinforced with TiO2 nanoparticles and basil essential oil nanocapsules on physicochemical and sensory properties of UF cheese

Pages 297-308

10.22034/FSCT.22.161.297

Sahar Khanahmadloo, Leila Najafian, Ismaeil Ghasemi, Navid Naeimian

Journal of food science and technology(Iran)

Journal Archive

Volume 22 (2025-2026)

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