Volume & Issue: Volume 18, Issue 121, March 2022 
Number of Articles: 30

Evaluation of the effect of adding α-amylase and ascorbic acid on rheological properties of wheat flour dough

Pages 69-79

10.52547/fsct.18.121.6

mitra hagh panah; mandana tayefe; Seyyed Mostafa Sadeghi; Azin Nasrollah Zadeh Masouleh; Leili Fadaee

Comparison of Physicochemical Properties and Antioxidant Activities of traditional and industrial vinegars

Pages 173-184

10.52547/fsct.18.121.14

Tayebe shahi; Seid Mahdi Jafari Jafari; Mohsen Pouyan; Mahdi Ebrahimi; Hossein Raghara; Sareh Hosseini

Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis

Pages 225-236

10.52547/fsct.18.121.27

maryam bayattork; mohsen vazifedoost; Mohammad Ali Hesarinejad; zohreh Didar; masoud Shafafi Zenoozian

Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale)

Pages 265-273

10.52547/fsct.18.121.21

Sina Moulaei; zahra latifi; Maryam Sabet Ghadam; Maryam Khosrojerdi; Elaheh Razghandi

Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage

Pages 301-313

10.52547/fsct.18.121.24

Mahya Shariat alavi; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mehran Alami

A systematic investigation of β-carotene-loaded quince seed mucilage nanoemulsions

Pages 325-334

10.52547/fsct.18.121.26

Hadis Rostamabadi; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Alireza Allafchian

Huso huso fillet preservation with coating contained Spirulina algae extract at 4 ±1°C

Pages 335-348

10.52547/fsct.18.121.30

Zeinab Abdolahi-Cheleh bary; yasamin latifi; Nargess Mooraki; Zhaleh Khoshkhoo