List of Articles

• Open Access Article
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  1 - Investigating the Effects of Drying on the Chemical, Sensory, Microbial, Functional, and Nutritional Value of Fish Protein Concentrate from Abramis brama
  Reza Taeti Mina Seifzadeh Parasto Bolandraftar
  10.71810/jfst.2024.1004749
• Open Access Article
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  2 - A Comparative Study on the Extraction of Pumpkin Seed Oil based on Cold, Hot, and Ultrasonic Pressing Methods and Evaluation of its Physicochemical Pproperties as a Salad Oil
  Paniz Kamali Mehrdad Ghavami
  10.71810/jfst.2024.1004795
• Open Access Article
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  3 - Production of Hydrolyzed Protein of Sesame Meal, and its Effect as a Soy Substitute on Physicochemical and Sensory Properties of Hamburgers
  Shabnam Ghanbari Nia Peiman Ariayi Reza Safari Leila Najafian
  10.71810/jfst.2024.1004609
• Open Access Article
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  4 - Puffed Snack Based on Whole Oleaster Powder and Navy Bean Powder, Evaluation of Structural and Functional Characteristics Affected by Extrusion Conditions
  Samaneh Gazerani Ali Moratazavi Elnaz Milani Amir Hosein  Elhami Rad Arash Koochaki
  10.71810/jfst.2024.1004746
• Open Access Article
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  5 - Extraction of Biosurfactant from Lactobacilli Isolated from Traditional Sovadkoh Yogurt and its Use in a Food Model as an Emulsifier
  Roghayyeh Rezayi Malidareh Mohammad Ahmadi Seyyed Ahmad Shahidi Yasaghi
  10.71810/jfst.2024.1004704
• Open Access Article
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  6 - Evaluation of Qualitative and Sensory Properties of Pastilles Prepared from Pectin and Roselle Extract (Hibiscus sabdariffa L.)
  Nafiseh Nasir mosallam ُُSara Jafarian لیلا روزبه نصیرائی Maryam Yousef pour
  10.71810/jfst.2024.1004747
• Open Access Article
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  7 - تاثیر عصاره ریز¬پوشانی شده علف چشمه به¬ همراه پوشش¬ پولولان بر کیفیت و ماندگاری ناگت ماهی
  Samin Rashidi Seyyed Rasoul Shah Hosseini
  10.71810/jfst.2024.1004777
• Open Access Article
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  8 - Feasibility and Optimizing the Production of Low-fat Functional Yogurt Using Chestnut Hydrated
  Mohammad Reza Aghajani Fesharaki Simin Asadollahi Gholam Hassan  Asadi
  10.71810/jfst.2024.1004748
• Open Access Article
  • Abstract Page
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  9 - The Use of Molecular Markers in Confirming the Authenticity of Fish and Detecting Fraud
  Mona Aivaz Mehdi  Zolfaghari Mojtaba Nasr Esfahani Hamed Pak Nejad
  10.71810/jfst.2024.1004797
• Open Access Article
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  10 - Effect of Different Concentrations of Salt and Lactic Acid on the Physicochemical Characteristics of Zard Olive Cultivar (Natural Fermentation Method)
  Abradat  Mosallaie Mahnaz Mazaheri Asadi
  10.71810/jfst.2024.1004756