Open Journals System

  

Iranian Food Science and Technology Research Journal    

Ferdowsi University of Mashhad, Iran
H. Pourazerang
S.M.A. Razavi
+98 51 38763842
IFSTRJ Office, Faculty of Agriculture, Department of food science & technology, Ferdowsi University of Mashhad, Mashhad, Iran. Postal Code: 91775-1163

Complaint Process:
Authors are freely invited to submit their complaints on any of journal's services directly to Editor-in-Chief: s.razavi@um.ac.ir
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This bimonthly journal publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. IFSTRJ articles are Open Access: they are immediately available online at no cost to read, distribute and/or reuse. To support Open Access publishing, IFSTRJ charges a publication fee of 100$ to offset peer review management, journal production and online hosting and archiving. The payment is due when IFSTRJ accepts the article for publication. The person who submits the manuscript is responsible for the publication fee payment.

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2017, Vol 13, Issue 2


Table of Contents

  • Research Full Papers

  • Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics 
    Kargozari, Mina ; Bagheri, Leila ; Mohammadi, Alireza 214-226
    Views: 480
    Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber 
    Nouri, Mehran ; Nasehi, Behzad ; Samavati, Vahid ; Abdanan Mehdizadeh, Saman 227-239
    Views: 333
    Effect of freezing on functional properties of Lepidium perfoliatum seed gum 
    Mahfoozy, Maryam ; Koocheki, Arash ; Razavi, Seyed Mohammad Ali 240-250
    Views: 191
    Freshness detection of Veal using image processing and Response Surface Method 
    Javadi Kia, Hosien ; Ghasemi-Varnamkhasti, Mahdi ; Sabzi, Sajad 251-261
    Views: 277
    None-destructive investigation of the quality factors in citrus juice during storage using digital image processing 
    Abdanan, Saman ; Nouri, Mehran ; Soltani Kazemi, Maryam ; Amraei, Somaye 262-272
    Views: 292
    Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran 
    Dolatabadi, Mohammad ; Raftani Amiri, Zeynab ; Esmailzadeh Kenari, Reza 273-281
    Views: 286
    Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization 
    Danesh, Erfan ; Jooyandeh, Hosein ; Samavati, Vahid ; Goudarzi, Mustapha 282-294
    Views: 567
    Study on physicochemical properties of gluten-free sponge cake 
    Mehraban Shendi, Ali ; Alami, Mehran ; Mokhtari, Shabnam 295-306
    Views: 392
    Effects of Ispharzeh hydrocolloids seeds (Plantago ovata L.) and basil gum (Ocimum basilicum) on physicochemical and sensory properties of ketchup sauce 
    Shakiba, Samira ; Khomeiri, Morteza ; Ahmadi, Zeid ; Amiri, Soheil 307-321
    Views: 247
    Extraction and characterization of gelatin from chicken feet and its application in cantaloupe jelly 
    Rezai Zadeh, Atefeh ; Raftani Amiri, Zeynab 322-332
    Views: 491
    Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network 
    Khalilian, Safie ; Ziaiifra, Aman Mohammad ; Asghari, Ali ; Kashaninejad, Mahdi ; Mohebbi, Mohabbat 333-345
    Views: 264
    Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese 
    Tooryan, Fahimeh ; Azizkhani, Maryam 346-362
    Views: 339
    Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions 
    Sedaghat, Ali ; Sedaghat, Naser ; Taghizadeh, Masoud ; Milani, Elnaz 363-378
    Views: 277
    Analysis of heat and mass transfer during frying process of potato strips 
    Sabbaghi, Hassan ; Ziaiifar, Aman Mohammad ; Kashaninejad, Mahdi 379-392
    Views: 455
    Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch 
    Ehtiati, Ahmad ; Shahidi, Fakhri ; Koocheki, Arash ; Razavi, Seyed Mohammad Ali ; Majzoobi, Mahsa 393-404
    Views: 148
    Measuring some characteristics of raw and degummed Moringa seeds and comparing their stabilities 
    Sadeghi, Afsaneh ; Ghazanfari, Ahmad ; Hashemipoor Rafsenjani, Hassan ; Akhavan, Hamidreza 405-414
    Views: 388
    Preparation and characterization of sponge cake made with grape juice 
    Shahidi, Bahare ; Kalantari, Maryam ; Boostani, Sareh 415-425
    Views: 356
    Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin 
    Mahdizadeh Moghadam, Javad ; Rahimi, Somayeh 426-435
    Views: 268