with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Optimization of potato puree powder production using foam mat drying method

Atefeh Pourmahdi; Mohebbat Mohebbi; Ashraf Gohari Ardabili; Mehdi Varidi; Mohammad Reza Salahi

Volume 14, Issue 4 , September and October 2018, , Pages 585-600

https://doi.org/10.22067/ifstrj.v14i4.60995

Abstract
  Introduction: Potato is one of the most consumed and highly nutritious vegetables with high energy, dietary fiber, phytochemicals, vitamins, and minerals which offer great benefit for utilization as functional food ingredient. The dried potato powder can be used in formulation of many foods like soups, ...  Read More

Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice cream

Ashraf Gohari Ardabili; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast

Volume 1, Issue 2 , October 2005

https://doi.org/10.22067/ifstrj.v1i2.215

Abstract
  Abstract In this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. For this purpose control sample was formulated based on Iranian ice- cream standard. Data syrup which produced from third grade Kabkab dates, replaced sucrose in four levels (25, ...  Read More

Effect of Thyme and Ajowan Essential Oils on Preventing Growth of Aspergillus parasiticus in Pistachio

Massoumeh Mehraban Sangatash; Hashem Pourazerang; Seyed Ali Mortazavi; Abdolmajid Maskooki; Ashraf Gohari Ardabili

Volume 1, Issue 1 , April 2005

https://doi.org/10.22067/ifstrj.v1i1.211

Abstract
  The effect of thyme and ajowan essential oils (200µg/l and 300µg/l respectivilly ) on growth of aflatoxin-producing strain of Aspergillus parasiticus on 2 stages of pistachio (green and with dry peel ) was studied . Also Organoleptic tests for evaluating odor and flavor residual of essential oils on ...  Read More