List of Articles

• Open Access Article
  • Abstract Page
  • Full-Text
  
  1 - The Effects of Hydrocolloid Pectin and Raisins Essence on Baking Properties of Gluten-Free Bread of Setaria Italica and Oryza Sativa Flour Mixture
  Abolghasem Abdollahzadeh Mohsen Vazifeh Doost Zohreh Didar Mohammad Hossein Haddad khodaprast Mohammad Armin
  10.30495/jfst.2021.1930225.1720
• Open Access Article
  • Abstract Page
  • Full-Text
  
  2 - Low-calorie Cake Formulations Using Licorice (Glycyrrhiza glabra) and Quince Seed (Cydonia oblonga) Gum
  Zeinab Gholamian Esmaeil Ataye Salehi Elham Mahdian Zahra Sheikholeslami
  10.30495/jfst.2021.1922409.1699
• Open Access Article
  • Abstract Page
  • Full-Text
  
  3 - Effect of Enrichment by Soy Isolate, Lentil Flour, Albumin and Spirulina platensis on the Quality Attributes of Industrial Noodle
  Mona Rahimi Amir Hossein Elhami Rad Masoud Shafafi Zenozian Mohammad Armin Afshin Jafarpour
  10.30495/jfst.2021.1935033.1732
• Open Access Article
  • Abstract Page
  • Full-Text
  
  4 - Evaluation of Antioxidant, Anti-cancer and Antibacterial Properties of Pennyroyal (Mentha pulegium L) Extract and Nano-Extract
  Reza Mahdizadeh Moghaddam Peiman Ariayi Mohammad Ahmadi
  10.30495/jfst.2021.1912076.1679
• Open Access Article
  • Abstract Page
  • Full-Text
  
  5 - Production of Functional Yazdi Cake Enriched with Green Tea Extract
  Zahra Latifi Elahe Bahramian Saba Sabbaghpour Langeroudi Romina Mohebbi Mahsa Esmaeil Ramaji Milad Danesh Nia
  10.30495/jfst.2021.1938132.1746
• Open Access Article
  • Abstract Page
  • Full-Text
  
  6 - Production of Functional Fruit Yogurt from Buffalo Milk by Addiong Mallow Powder(Malva sylvestris)
  Aida Hedayat Saatloo Asghar Khosrow Shahi Shahin Zomorodi
  10.30495/jfst.2022.1943724.1763
• Open Access Article
  • Abstract Page
  • Full-Text
  
  7 - Study of Physicochemical, Rheological and Sensory Characteristics of Rice and Corn flour-based Gluten Free Biscuit Containing Resistant Starch
  Rahil Rezaei Masoumeh Moghimi , Seyyed Soheil Amiri Aghdaei
  10.30495/jfst.2022.1929299.1717
• Open Access Article
  • Abstract Page
  • Full-Text
  
  8 - The Effect of Cumin Essential Oil Stress on Survival and Stability of Lactobacillus casei in Probiotic Yogurt
  Noushin Mohajeri Peyman Mahasti Shotorbani Afshin Akhondzadeh Basti Zhaleh Khoshkhoo Ali Khanjari
  10.30495/jfst.2022.1945128.1766
• Open Access Article
  • Abstract Page
  • Full-Text
  
  9 - Quality and Biochemical Assessment of Fish Fingers from Pickandle Barracuda (Sphyraena jello) During Frozen Storage at (-18ċ) for Four Mounths
  Sahar Jalili
  10.30495/jfst.2022.1937481.1743
• Open Access Article
  • Abstract Page
  • Full-Text
  
  10 - Antibacterial Properties of Biosynthesized Ag@AgCl Nanoparticles Using Satureja hortensis Leaf Extract under the Influence of Gamma Ray
  Maryam Ghannad Nia
  10.30495/jfst.2022.1938228.1747
• Open Access Article
  • Abstract Page
  • Full-Text
  
  11 - Effect of Variety and Process Parameters on Physicochemical Properties, Phenolic Compounds and Antioxidant Properties of Grape Syrup
  Maryam Mirzaei Mei Abadi Mehrnaz Amini Far Seyyedeh Shima Yousefi
  10.30495/jfst.2022.1949400.1773
• Open Access Article
  • Abstract Page
  • Full-Text
  
  12 - Effect of Native Gums (Tragacanth, Persian and Sage Seed) on the Stability of whey-Based Pina Colada Beverage and its Comparison with Commercial Gum
  Bahareh Dehghan Reza Esmaeil Zadeh Kenari Zeinab Raftani Amiri
  10.30495/jfst.2022.1948714.1770
• Open Access Article
  • Abstract Page
  • Full-Text
  
  13 - Evaluation of Physicochemical and Microbial Properties of Fresh Tukey Meat Containing Sodium Lactate Stored in Different Types of Multilayer Pouches and Modified Atmosphere
  Nazanin Zand Orang Eyvaz Zadeh Farnaz Kalantari
  10.30495/jfst.2022.1947794.1769