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 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 Chemistry
Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew

Farideh Mojrian; Marzieh Moeenfard; Reza Farhoosh; Hadi Mahdavian Mehr

Volume 18, Issue 1 , March and April 2022, , Pages 96-112

https://doi.org/10.22067/ifstrj.2021.68677.1017

Abstract
  Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products ...  Read More

Food Technology
Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil)

Dornoush Jafarpour; Parisa Ataei

Volume 17, Issue 4 , September and October 2021, , Pages 517-532

https://doi.org/10.22067/ifstrj.v17i5.87488

Abstract
  Introduction: Every year during marine fishing, some species that are caught are not suitable for human consumption and they are known as surplus fishing or low consumption, which is an important factor in wasting these rich resources. Therefore, it is necessary to set arrangements to use such species ...  Read More

The feasibility of producing dessert containing grape juice concentrate, and evaluation of its physicochemical, microbial and sensory properties

Liela Mahsouli; Hannan Lashkari

Volume 16, Issue 2 , May and June 2020, , Pages 301-311

https://doi.org/10.22067/ifstrj.v16i2.80635

Abstract
  Introduction: Milk-based dessert is one of the dairy products which in addition to the nutritional value, makes a variety in the consumer basket of goods. The most important property of desserts is their high energy and a pleasant feeling that is created by the consumer due to its ingredients. These ...  Read More

Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 16, Issue 1 , March and April 2020, , Pages 57-72

https://doi.org/10.22067/ifstrj.v15i5.71974

Abstract
  Introduction: Fruits and their products in the dried form are good sources of vitamins, energy and minerals. However, during the process of drying or dehydration there are changes in quality parameters in dried products. Texture is one of the most important quality attributes of fruits during drying, ...  Read More

Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet

Fahimeh Tooryan; Maryam Azizkhani

Volume 15, Issue 2 , May and June 2019, , Pages 381-394

https://doi.org/10.22067/ifstrj.v15i2.71775

Abstract
  Introduction: Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. The tendency to use natural preservatives and replacing them with chemical preservatives has led to various studies of natural ...  Read More

Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake

Safura Jalali; Hossein Jalali; Seyyed Hossein Hosseini Ghaboos

Volume 14, Issue 4 , September and October 2018, , Pages 451-460

https://doi.org/10.22067/ifstrj.v1396i0.60891

Abstract
  Introduction: Cakes by appropriate organoleptic characteristics are considered the most commonly used flour products all over the world. According to the role of dietary fiber on health and its ability to prevent some types of cancer and diabetes, fans of high-fiber foods is increasing. Pumpkin is a ...  Read More

Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study

Simin Ghasemizadeh; Behzad Nasehi; Mohammad Noshad

Volume 14, Issue 3 , July and August 2018, , Pages 65-73

https://doi.org/10.22067/ifstrj.v14i3.64863

Abstract
  In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated. Results showed, addition of quinoa and corn flour significantly decreased L* value and increased a* value of crust and ...  Read More

Study of different levels of micro-algae Spirulina platensis on the Microstructure and Psychochemical and Sensory Characteristics of Kiwi pastille

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 12, Issue 1 , March and April 2016, , Pages 21-33

https://doi.org/10.22067/ifstrj.v1395i1.38296

Abstract
  Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods.Microalgae are nutritional and innovative natural ...  Read More

Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety)

Nasser Sedaghat; Ghodsieh Moradi; Sara Khoshnoudi; Arash Koocheki

Volume 11, Issue 5 , November and December 2015, , Pages 546-559

https://doi.org/10.22067/ifstrj.v0i0.38749

Abstract
  Introduction:Pistachio (Pistaciavera L.) is a tasty nuts and a good source of nutrients. During the last decade, the worldwide trades of pistachio have increasing trend, likely reflecting on the increase in consumers demand for this nuts. The high oil and essential fatty acid contents of the pistachio ...  Read More

Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34679

Abstract
  In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental ...  Read More

Production of Yoghurt Fordified With Walnut Powder

Asal Gachpazian; Sodeif Azadmard Damirchi; Javad Hesari; Seyed Hadi Peighambardoust; Mahbub Nemati; Sadegh Alijani; Effat Ahmadi

Volume 9, Issue 4 , January 2014

https://doi.org/10.22067/ifstrj.v9i4.31361

Abstract
  Milk and dairy products are in diet almost every day. Milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. Therefor, modification of fat composition at dairy products such as yoghurt seems ...  Read More

Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation

Roya Rezaee; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14386

Abstract
  In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation ...  Read More