with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 21 (2025)
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)
Food Technology
Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour

Kimia Goharpour; Fakhreddin Salehi; Amir Daraei Garmakhany

Volume 20, Issue 6 , January and February 2025, , Pages 105-118

https://doi.org/10.22067/ifstrj.2024.88550.1339

Abstract
  Falafel is considered as an inexpensive and nutritious product that contains various plant substances, vitamins, dietary fibers, and phenolic compounds. The aim of this research was to investigate the impact of sprouting time on the physicochemical characteristics of sprouted chickpea flour. Also, the ...  Read More

Food Engineering
Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method

Moein Inanloodoghouz; Fakhreddin Salehi; Mostafa Karami; Ashraf Gohari Ardabili

Volume 20, Issue 5 , November and December 2024, , Pages 559-572

https://doi.org/10.22067/ifstrj.2024.86757.1315

Abstract
  IntroductionFruits have a limited harvest season, and the amount of their waste is significant. Drying extends the shelf life of food, and the infrared dryer reduces the time and cost of the drying process. In this study, the effect of sonication at different powers and temperatures along with edible ...  Read More

Food Engineering
Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process

Fakhreddin Salehi; Moein Inanloodoghouz; Sara Ghazvineh; Parisa Moradkhani

Volume 20, Issue 2 , May and June 2024, , Pages 339-350

https://doi.org/10.22067/ifstrj.2023.83605.1272

Abstract
  IntroductionSour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and rich in phenolic compounds. The fruits are generally used for processing purposes, such as ...  Read More

Food Engineering
Investigation of wild sage seed mucilage drying process (Salvia macrosiphon L.) with infrared radiation

Ghazale Amini; Fakhreddin Salehi; Majid Rasouli

Volume 17, Issue 4 , September and October 2021, , Pages 595-604

https://doi.org/10.22067/ifstrj.2021.37997

Abstract
  Introduction: The dispersion of water soluble hydrocolloids (gums) in the aqueous system provides great technical importance, because they can improve the gel or enhance the thickening properties of food products. Wild sage seeds have significant amounts of gum with good functional properties that after ...  Read More

Experimental and modeling investigation of mass transfer during infrared drying of Quince

Mohammad Amin Mehrnia; Aigin Bashti; Fakhreddin Salehi

Volume 12, Issue 6 , January and February 2017, , Pages 758-766

https://doi.org/10.22067/ifstrj.v12i6.61732

Abstract
  In this research, an experimental and modeling study on mass transfer analysis during infrared drying of quince was undertaken. In the experimental part, the effects of various drying conditions in terms of infrared radiation power (150-375 W) and distance (5-15 cm) on drying characteristics of quince ...  Read More

Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology

Mohammadmahdi Seyedabadi; Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou; Fakhreddin Salehi

Volume 12, Issue 3 , July and August 2016, , Pages 350-361

https://doi.org/10.22067/ifstrj.v12i3.45562

Abstract
  The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure ...  Read More