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 Chemistry
Using microwave pretreatment in the enzymatic hydrolysis of pumpkin seed protein (Cucurbita maxima L.) by alcalase and investigating its antioxidant properties

Zeinab Nooshi Manjili; Alireza Sadeghi Mahoonak; Vahid Erfani Moghadam; Mohammad Ghorbani; Hoda Shahiri Tabarestani

Articles in Press, Accepted Manuscript, Available Online from 09 December 2023

https://doi.org/10.22067/ifstrj.2023.82861.1264

Abstract
  IntroductionSeeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40% ...  Read More

Food Biotechnology
Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning

Behrooz Alizadeh Behbahani; Mostafa Rahmati-Joneidabad; Mohammad Noshad

Volume 20, Issue 1 , March and April 2024, , Pages 35-46

https://doi.org/10.22067/ifstrj.2022.76780.1173

Abstract
  IntroductionThe use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. Excessive use of synthetic preservatives, ...  Read More

Food Chemistry
Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk

Fatemeh Ghannadiasl; Zahra Jahdoust

Volume 19, Issue 6 , January and February 2024, , Pages 167-175

https://doi.org/10.22067/ifstrj.2023.84725.1287

Abstract
  In recent years, the use of propolis in food products has received attention owing to its functional role. This study was conducted to investigate the effect of different concentrations of propolis extract on the total polyphenol content and antioxidant activity of raw milk. For this purpose, an aqueous ...  Read More

Food Biotechnology
Investigation of Chemical Properties of Green Tea Ethanolic Extract and Its Inhibitory and Lethal Effects on Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer (Causing Rot in Strawberry and Grapes)

Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 19, Issue 4 , September and October 2023, , Pages 477-489

https://doi.org/10.22067/ifstrj.2022.76184.1163

Abstract
  IntroductionStrawberry and grapes are generally infected with pathogenic fungi (e.g., Aspergillus niger, Botrytis cinerea, Rhizopus stolonifera, etc.). Synthetic fungicides are commonly used as the first line of defense against post-harvest pathogens on packaging lines. However, disposal of toxic waste ...  Read More

Food Biotechnology
Evaluation of Antioxidant and Antibacterial Activities of Apis florea Fabricius (Hymenoptera: Apidae) Honey on Helicobacter pylori

Shabnam Parichehreh; Gholamhossein Tahmasbi; Mohammad Eslampanah; Pejvak Khaki

Volume 19, Issue 3 , July and August 2023, , Pages 49-63

https://doi.org/10.22067/ifstrj.2023.81933.1248

Abstract
  Iranian men are at risk of developing gastrointestinal cancer caused by H. pylori. It is very imperative to find effective methods to control this bacterium as there are currently no very effective treatments for it. Honey has been shown to have antimicrobial properties against various pathogens. ...  Read More

Food Biotechnology
Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B

Ehsan Safari; Hassan Barzegar; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 19, Issue 1 , May and June 2023, , Pages 79-93

https://doi.org/10.22067/ifstrj.2022.74583.1132

Abstract
  Introduction  The addition of chemical preservatives increases the shelf life of food products, but prolonged and indiscriminate use of chemical preservatives increases the resistance of microorganisms and the health risks associated with theiruptake. Medicinal plants have a wide variety in the ...  Read More

Food Engineering
Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers

Behnaz Vafania; Milad Fathi; Sabiheh Soleimanian Zad

Volume 18, Issue 6 , January and February 2023, , Pages 113-126

https://doi.org/10.22067/ifstrj.2022.78402.1199

Abstract
  The aim of this research was to investigate the efficiency of nozzle-less electrospinning for encapsulation of ajwain essential oil (as a hydrophobic bioactive) using two hydrocolloids (chitosan/gelatin) in order to enhance its antioxidant properties and stability for food applications. Nanofibers were ...  Read More

Food Technology
Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage

Zahra Sadri Saeen; Mohammadreza Khani; Vajiheh Fadaei Noghani

Volume 18, Issue 5 , November and December 2022, , Pages 751-763

https://doi.org/10.22067/ifstrj.2022.74270.1124

Abstract
  [1]Introduction: Butter is a type of dairy product made of sweet cream or sour cream. It is a perishable food that can be spoiled due to chemical changes during storage. Rancidity is one of the main problems caused by lipolysis and oxidation of fatty acids, which cause off-flavor and reduce the nutritional ...  Read More

Food Chemistry
Effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit

Seyed Hamidreza Ziaolhagh; Sima Zare

Volume 18, Issue 3 , July and August 2022, , Pages 85-98

https://doi.org/10.22067/ifstrj.2021.72602.1114

Abstract
  Walnuts have a high nutritional value because of their high levels of  essential compounds for human health. Phenolic compounds have beneficial properties, including anti-cancer and antimicrobial properties. In this study, the amount of the extracted antioxidants from different parts of walnut, ...  Read More

Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale

Elnaz Saffari Samani; Hossein Jooyandeh; Behrooz Alizadeh Behbahani

Volume 18, Issue 2 , May and June 2022, , Pages 203-217

https://doi.org/10.22067/ifstrj.2020.40161.0

Abstract
  Introduction: Shirazi thyme is a perennial herbaceous plant related to Lamiaceae family growing in central and southern regions of Iran. This study aimed to assess chemical composition, bioactive functional groups, antioxidant potential, total phenol, and total flavonoids of Shirazi thyme essential ...  Read More

Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh

Nafiseh Karimi; Rezvan Pourahmad; Salman Taheri; Orang Eyvazzadeh

Volume 18, Issue 2 , May and June 2022, , Pages 249-263

https://doi.org/10.22067/ifstrj.2021.70916.1059

Abstract
  Introduction: Yogurt contains valuable compounds, some of which enter yogurt whey and if discarded, remains unused. Yogurt whey has a high nutritional value due to its high quality biological proteins which can be a good source of bioactive peptides. Bioactive peptides are food-derived peptides that ...  Read More

The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion

Sara Forouzandeh; Mohammad Fazel

Volume 18, Issue 2 , May and June 2022, , Pages 295-305

https://doi.org/10.22067/ifstrj.2021.68787.1019

Abstract
  [1]Introduction: Nowadays, various methods have been developed to transfer and improve the absorption of lipophilic compounds in food in the form of coating. Colloidal emulsion-based systems are widely used in commercial systems. Chia seed oil is an oil rich in unsaturated fatty acids, especially omega ...  Read More

Food Biotechnology
Identification of chemical compounds, antioxidant potential, and antifungal activity of (Thymus daenensis) essential oil against spoilage fungi causing apple rot

Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani

Volume 17, Issue 5 , November and December 2021, , Pages 691-700

https://doi.org/10.22067/ifstrj.v18i1.87595

Abstract
  Introduction: Apple fruit is highly susceptible to fungal spoilage by Penicillium, Botrytis, and Alternaria species. Currently, the use of synthetic fungicides is considered to be the most accessible method of managing and controlling post-harvest diseases of vegetables and fruits, especially apples. ...  Read More

Food Biotechnology
Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract

Rana Tahmasbi; Mahta Mirzaei; Mohammadreza Khani

Volume 17, Issue 5 , November and December 2021, , Pages 747-759

https://doi.org/10.22067/ifstrj.v17i5.88370

Abstract
  Introduction: Fermented foods, probiotic, prebiotics, and symbiotic, are among the most important groups of functional food that have attracted the attention of researchers during the last years. Proteolytic activity of lactic acid bacteria can lead to the production of peptides in the fermented product. ...  Read More

Food Chemistry
Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments

Roxana Alizadeh Firozeh; Mahta Mirzaei; Vajiheh Fadaei Noghani

Volume 17, Issue 5 , November and December 2021, , Pages 849-861

https://doi.org/10.22067/ifstrj.v18i1.87854

Abstract
  Introduction: Bioactive peptides are protein fragments with 2 to 20 amino acids that have different biological properties depending on the type of amino acids and peptide sequences, including antioxidant, antihypertensive, and antidiabetic. These peptides are inactive in their parent protein sequences ...  Read More

Food Technology
Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread

Fahimeh Hajinia; Alireza Sadeghi; Alireza Sadeghi Mahoonak; Morteza Khomeiri; Yahya Maghsoudlou; Ali Moayedi

Volume 17, Issue 4 , September and October 2021, , Pages 569-581

https://doi.org/10.22067/ifstrj.v17i5.87042

Abstract
  Introduction: Bread is the main source of nutrients and it is a cheap staple food in the daily diet of people in many parts of the world. One of the most important ways to improve the quality of bread is to ferment cereals and use fruit resources. Cereal fermentation has a well-known potential to improve ...  Read More

Food Chemistry
Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction

Mohammad Taghi Golmakani; Gholam Reza Mesbahi; Nasireh Alavi; Azita Hosseinzade Farbudi

Volume 17, Issue 4 , September and October 2021, , Pages 605-619

https://doi.org/10.22067/ifstrj.v18i1.77713

Abstract
  Introduction: Food wastes and losses are produced during all phases of food life cycles. The highest wastes belong to the processing of fruits and vegetables. Bioactive compounds have the potential to be extracted from the by-products of fruits and vegetables which can be used in the food processing. ...  Read More

Food Biotechnology
Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro”

Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Hashemi

Volume 17, Issue 3 , July and August 2021, , Pages 17-24

https://doi.org/10.22067/ifstrj.v18i1.86954

Abstract
  Usage of natural products like herbals, provide unlimited opportunities for novel and suitable additives. Mocheh can be used in fresh form or as an ingredient in soup and salad. This study was aimed to determine the antimicrobial and antioxidant activities of Mocheh (Lepidium draba) extract. The antimicrobial ...  Read More

Food Biotechnology
Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract

Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Norouzi

Volume 17, Issue 3 , July and August 2021, , Pages 63-72

https://doi.org/10.22067/ifstrj.v17i1.82421

Abstract
  In this research, the chlorophyll content, total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of aqueous extract of Dandelion was determined. In addition, the effect of aqueous extract of Dandelion, obtained by maceration, was tested on various food borne and food spoilage ...  Read More

Food Biotechnology
Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil

Bahareh Majdi; Mohammad Amin Mehrnia; Hassan Barzegar; Behrooz Alizadeh Behbahani

Volume 17, Issue 2 , May and June 2021, , Pages 261-271

https://doi.org/10.22067/ifstrj.2020.39272

Abstract
  Introduction: Antioxidants by Quenching free radicals and preventing lipid oxidation, retard spoilage, discoloration and rancidity of foods. Due to adverse effects of synthetic antioxidants such as carcinogenicity and liver injury, consumers’ attention toward natural antioxidants are increasing. ...  Read More

Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study

Mohammad Hojjati; Behrooz Alizadeh Behbahani

Volume 17, Issue 1 , March and April 2021, , Pages 83-91

https://doi.org/10.22067/ifstrj.v17i1.85992

Abstract
  Introduction: There is a remarkable interest in developing natural antimicrobial compounds of essential oils and plant extracts origin, due to the increase of bacterial resistance to common antibiotics. On the other hand, lipid oxidation in raw or processed materials leads to food rancidity and deterioration. ...  Read More

The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol

Mohammad Reza Toorani; Reza Farhoosh; Mohammad Taghi Golmakani; Ali Sharif

Volume 17, Issue 1 , March and April 2021, , Pages 121-132

https://doi.org/10.22067/ifstrj.v15i4.76930

Abstract
  Introduction: Lipid oxidation is one of the most important factors affecting the loss of quality or the deterioration of edible oils. This reaction is accompanied by the production of harmful compounds that may threaten consumer’s health. Several parameters affect the severity of the oxidation ...  Read More

The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage

Forouzan Jalali-zand; Mohammad Goli

Volume 16, Issue 5 , November and December 2020, , Pages 669-685

https://doi.org/10.22067/ifstrj.v17i1.82850

Abstract
  Introduction: Microencapsulation is represented as a technology of packaging solids, liquids, or gaseous materials in miniature sealed capsules that can release their contents at controlled speeds under specific conditions. The packaged materials can be pure materials or a mix, which are also called ...  Read More

Effect of Nitric oxide and storage temperature on maintenance quality of malas pomegranate arils

Maryam Mandegari; Abdol Majid Mirzaalian Dastjerdi; Laleh Mosharaf; Maryam Tatari

Volume 16, Issue 2 , May and June 2020, , Pages 235-249

https://doi.org/10.22067/ifstrj.v16i2.79791

Abstract
  Introduction: Pomegranate (Punica granatum L.) is an important horticultural fruit that is generally very well adapted to the Mediterranean climate. Arils are the edible part of this fruit, being rich in anthocyanins and bioactive compounds such as phenolic compounds and flavonoids which act as antioxidants ...  Read More

Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil

Maryam Azizkhani; Fatemeh Adinehpour

Volume 15, Issue 6 , January and February 2020, , Pages 81-88

https://doi.org/10.22067/ifstrj.v15i6.72844

Abstract
  In order to inhibit the oxidation of lipids, improve the oxidative stability of foods and to minimize the hazard risk to human health, antioxidants are added to food materials in industrial processing. In this work, the antioxidant potential of cinnamon (Cinnamomum zeylanicum), ajowan (Carum copticum) ...  Read More