Works matching IS 2008-8787 AND VI 21 AND IP 157 AND DT 2025

Results: 15

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 205, doi. 10.22034/FSCT.21.157.205

By:

Ariapour, Nadiya;
Hojjati, Mohammad;
Jooyaandeh, Hossein;
Noshad, Mohammad

Publication type:

Article

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 191, doi. 10.22034/FSCT.21.157.191

By:

Farzanfar, Faezeh;
Mahoonak, Alireza Sadeghi;
Ghorbani, Mohammad;
Hosseini Qaboos, Seyed Hossein;
Kaveh, Shima

Publication type:

Article

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 157, doi. 10.22034/FSCT.21.157.157

By:

Ahmady, Shabnam Soltan;
Moghaddam, Mahboobeh Nakhaei;
Tehranipour, Maryam

Publication type:

Article

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 220, doi. 10.22034/FSCT.21.157.220

By:

Falahati, Mahsa;
Ariaii, Peiman;
Khoshkhoo, Zhaleh;
Asadi, Gholamhassan;
Hosseini, Seyed Ebrahim

Publication type:

Article

Optimization of Mucilage Extraction Conditions from (Althaea officinalis) Using Microwaves and Using the Response Surface Method.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 176, doi. 10.22034/FSCT.21.157.176

By:

Mehrnia, Mohammad Amin;
Behbahani, Behrooz Alizadeh;
Shamsabadi, Bahareh Goodarzi

Publication type:

Article

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 239, doi. 10.22034/FSCT.21.157.239

By:

Shurmasti, Dariush Khademi

Publication type:

Article

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 145, doi. 10.22034/FSCT.21.157.145

By:

Shafiee, Samin;
Khoshkhoo, Zhaleh;
Goli, Mohammad;
Hosseini, Seyed Ebrahim

Publication type:

Article

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 123, doi. 10.22034/FSCT.21.157.123

By:

Yarvari, Bahman;
Kalantari-Hesari, Ali;
Pajohi-AlaMoti, Mohammad Reza;
Babaei, Mohammad

Publication type:

Article

In vitro comparison of antimicrobial effect of probiotic extract from Lactobacillus casei with current antibiotics on four strains of pathogenic bacteria.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 100, doi. 10.22034/FSCT.21.157.100

By:

Saadatzadeh, Afrooz;
Honarmand, Reza;
Gholipour, Sahar

Publication type:

Article

Investigating the effect of black seed extract on the physicochemical, sensory and anti-mold properties of lactic cheese.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 17, doi. 10.22034/FSCT.21.157.17

By:

S. A., Razavi;
A., Pedramnia;
A. H., Elhami Rad

Publication type:

Article

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 1, doi. 10.22034/FSCT.21.157.1

By:

zarghani, Niki;
Koocheki, Arash;
Milani, Elnaz

Publication type:

Article

Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis KKP 3945 Isolated from Local Yogurt.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 82, doi. 10.22034/FSCT.21.157.82

By:

Behbahani, Behrooz Alizadeh;
Hojati, Mohammad;
Shams Abadi, Bahareh Goudarzi

Publication type:

Article

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 67, doi. 10.22034/FSCT.21.157.67

By:

Nazarnejad, Nuruddin;
Paster, Mehran

Publication type:

Article

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

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 50, doi. 10.22034/FSCT.21.157.50

By:

Karimi, Reza

Publication type:

Article

Evaluation the Effect of Silica Nanoparticles and Ultraviolet Process on Deoxynivalenol Detoxification in Sunflower Oils.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 157, p. 31, doi. 10.22034/FSCT.21.157.31

By:

Ghaffari, Neda;
Sadeghi, Ehsan;
Choobkar, Nasrin

Publication type:

Article