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
  • Abstract Page
  • Full-Text
  
  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