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)
Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 12, Issue 4 , September and October 2016, , Pages 512-525

https://doi.org/10.22067/ifstrj.v12i4.48271

Abstract
  Introduction:Deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. The aim of this process is to combine short cooking times with unique characteristics. It also involves heat and mass transfer simultaneously. ...  Read More

Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 11, Issue 5 , November and December 2015, , Pages 608-619

https://doi.org/10.22067/ifstrj.v0i0.31487

Abstract
  Introduction: Batter coating is a new technology to reduce fat content of fried foods. The ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. Among batter additives, proteins can be used as an important ...  Read More

Evaluation of Physicochemical Changes of Bezhi (Special Fried Cookie) during Deep-fat Frying

Arash Ghaitaranpour; Masoud Taghizadeh; Hamed Mahdavian Mehr; Mohammad Reza Abdollahi Moghaddam

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34810

Abstract
  Bezhi (or Beji) is a special sweet and fried cookie which is produced traditionally in west region of Iran. In this study, the effect of different temperature levels (150, 165 and 180°C) and frying time (1 to 8 min) on physicochemical properties of Bezhi was investigated. The obtained results showed ...  Read More