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)
Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations

Olga Azimi; Mohebbat Mohebbi; Reza Farhoosh; Mahdi Saadatmand-Tarzjan

Volume 15, Issue 6 , January and February 2020, , Pages 145-158

https://doi.org/10.22067/ifstrj.v1396i0.70907

Abstract
  Discerning the expiration status (non-rejected and rejected) of edible vegetable oils is very significant because of the hazardous primary and secondary oxidation products. Therefore, it is of outmost importance to monitor the quality and safety of these oils. Based on previous literature, reports and ...  Read More

Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process

Olga Azimi; Reza Farhoosh; Mohebbat Mohebbi; Mahdi Saadatmand

Volume 14, Issue 4 , September and October 2018, , Pages 503-516

https://doi.org/10.22067/ifstrj.v1396i0.63375

Abstract
  Introduction: Discerning the expiration status (rancid and non-rancid) of edible vegetable oils is very significant because of hazardous primary and secondary oxidation products. Oils are a nutritious and valuable food source which play an important role not only in supplying energy but also in sustaining ...  Read More