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
Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi

Volume 19, Issue 6 , January and February 2024, , Pages 177-195

https://doi.org/10.22067/ifstrj.2023.85375.1294

Abstract
  Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying concentrations ...  Read More

Food Engineering
Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert

Fatemeh Yousefzadeh; Masoud Taghizadeh

Volume 19, Issue 2 , July and August 2023, , Pages 291-309

https://doi.org/10.22067/ifstrj.2022.74110.1120

Abstract
  Introduction  The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures ...  Read More

The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream

Homa Mahpour; Toktam Mostaghim; Shahla Shahriari

Volume 17, Issue 2 , May and June 2021, , Pages 243-259

https://doi.org/10.22067/ifstrj.2020.39264

Abstract
  Introduction: Dairy products fortification especially ice cream is one of the most important goals and priorities of today's humanbeing to produce health food products. Protein isolate is one of the compounds used to produce health products.The aim of this study was to produce ice cream with new features ...  Read More

Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening

Raheleh Mahjoub; Vahid Hakimzadeh; Esmaeil Atayesalehi; Jamshid Farmani

Volume 17, Issue 1 , March and April 2021, , Pages 187-204

https://doi.org/10.22067/ifstrj.v17i1.86529

Abstract
  Introduction: The solidification of edible oils via some techniques like hydrogenation is always accompanied by an increase in the amounts of saturated fatty acids (SFA) and trans fatty acids (TFA). Such fatty acids play a crucial role in cardiovascular diseases which put health of consumers at risk. ...  Read More

The effect of hydrothermal processing on rheological properties of oat β-glucan

Azam Sattari; Jafar Mohammadzadeh Milani; Zeynab Raftani Amiri; Ali Pakdin Parizi

Volume 16, Issue 2 , May and June 2020, , Pages 271-286

https://doi.org/10.22067/ifstrj.v16i2.82524

Abstract
  Introduction: Oat establishes a healthy basis for food products. It has gained relevance in human nutrition because it is one of the few cereals with a high content of soluble fiber namely β -glucan, and is a good source of proteins, vitamins, and minerals (Butt et al., 2008). β-glucan is one ...  Read More

Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM)

Elnaz Shafie; Mohammad Goli

Volume 16, Issue 1 , March and April 2020, , Pages 73-84

https://doi.org/10.22067/ifstrj.v16i2.78690

Abstract
  Introduction: Milk dessert is a product that contains at least 50% the fresh cow milk or reconstituted milk, which is made with supplementary additives such as flavors, sweeteners, thickeners, and stabilizers, after undergoing heat treatment such as pasteurization or sterilization. Spirulina platensis ...  Read More

The Effects of Washing the Minced of Silver carp (Hypophthalmichthys molitrix) in the presence of Hydrogen peroxide on Rheological Properties of produced Surimi

Narjes Badfar; Seyed Ali Jafarpour; Mehdi Abdollahi

Volume 15, Issue 5 , November and December 2019, , Pages 667-677

https://doi.org/10.22067/ifstrj.v16i1.74928

Abstract
  Introduction: There is an expanding market for surimi in the world, and much interest in surimi throughout the seafood and food industry by the rapid growth in popularity of surimi-based products. This interest justifies an investigation into the applicability of freshwater fish species such as Silver ...  Read More

Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties

Nafiseh Ravatab; Simin Asadollahi; Mohammad Reza Eshaghi

Volume 15, Issue 1 , March and April 2019, , Pages 107-120

https://doi.org/10.22067/ifstrj.v0i0.71406

Abstract
  Introduction: Chocolate is a complete and correct process of mixing one or more primary ingredients with the cocoa beans. These raw materials include the edible sweeteners or sugar, dry milk powder, edible essential oil and flavors as well as plant kernels. Despite high levels of fat and sugar, chocolate, ...  Read More

Effect of concentration on the rheological and physicochemical properties of lemon juice

Ali Motamedzadegan; Elahe Omidbakhsh Amiri; Mahboubeh Jamshidi; Tandis Khosravi rad

Volume 14, Issue 1 , March and April 2018, , Pages 119-131

https://doi.org/10.22067/ifstrj.v1396i0.59409

Abstract
  Introduction: In industrial operations, a product is submitted to a range of shear rates. The knowledge of the changes in rheology with temperature, frequency and shear rate is needed to design the equipment of operations. The lemon juice is used extensively in the food industry. Information about rheological ...  Read More

Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate during Storage Period at Different Temperatures

Maryam Farahmand; Mohammad Taghi Golmakani; Asgar Farahnaki; Gholam Reza Mesbahi

Volume 13, Issue 5 , November and December 2017, , Pages 820-829

https://doi.org/10.22067/ifstrj.v1395i0.55415

Abstract
  Introduction: The pomegranate (Punica granatum L.) belongs to the family Punicaceae, which is planted around the world in different microclimatic areas. The pomegranate production has grown uninterruptedly, which is presumably due to the increasing consumer awareness of the benefits attributed to pomegranate ...  Read More

Determination of rheological properties of tomato under quasi static loading conditions

Mersad Ghorbannejad Shahroudi; Abdollah Golmohammadi; Davood Kalantari

Volume 13, Issue 5 , November and December 2017, , Pages 858-866

https://doi.org/10.22067/ifstrj.v1395i0.55948

Abstract
  Introduction: Mechanical damages in agricultural products cause wastes directly and indirectly. Bruise damage due to quasi static load is one of the most important reasons of fresh fruit quality loss. Agricultural crops undertake many mechanical loads and physical damages during different stages of harvesting ...  Read More

Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace

Vahid Mosayebi; Farideh Tabatabaei Yazdi; Zahra Emam-Djomeh

Volume 13, Issue 4 , September and October 2017, , Pages 594-610

https://doi.org/10.22067/ifstrj.v1395i0.50466

Abstract
  Introduction: Pectin is a complex heteropolysaccharide presented naturally in the middle lamella and primary cell walls of plant tissues. Pectin is mostly composed of a linear backbone of α-(1, 4) linked D-galacturonic acid residues which are partially esterified with methyl alcohol or acetic acid at ...  Read More

Rheological properties of Liquorice (Glycyrrhiza glabra) extract

Hojjat Karazhiyan; Ehsan Hoseini Bay; Habibollah Mirzaee

Volume 12, Issue 1 , March and April 2016, , Pages 193-200

https://doi.org/10.22067/ifstrj.v1395i1.37539

Abstract
  Introduction: Liquorice (Glycyrrhiza glabra) of the family Leguminosae is a 30±60 cm tall shrub having blue or violet flowers. Its roots are 15±20 cm long and have a cylindrical rod shape of 0.5±2.5 cm in diameter. Liquorice root contains a variety of compounds, the most prominent ...  Read More

Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology

Ommolbanin Godarzi; Mostafa Mazaheri Tehrani; Hashem Pourazerang

Volume 11, Issue 1 , March and April 2015, , Pages 1-12

https://doi.org/10.22067/ifstrj.v11i1.45429

Abstract
  In recent years, water or sugar syrup, flavoring agents such as fruit juice or fruit juice concentrates and stabilizers have been added to the acidified dairy beverage composition. Nowadays, the popularity of low fat and defatted fruit yoghurt drinks are mainly growing. The purpose of this study was ...  Read More

The Effect of Whey Protein Isolates, Sodium Caseinate and Carboxymethyl Celloluse on Sensory and Oscillatory Rheological Properties of Salad Dressing

Arezu Salmanpour; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Seyed Hossein Jalali

Volume 9, Issue 2 , July 2013

https://doi.org/10.22067/ifstrj.v9i2.25677

Abstract
  In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium Ceinate, SC (0.7-208%) as a substitute for egg and carboxymethyl cellulose, CMC (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (Complex viscosity, η* , Storage modulus, ...  Read More

Investigation of Rheological Properties of Red Grape Drink Enriched with Rice Bran Extract

Fatemeh Raiesi; Mohammad Hojjatoleslami; Seyed Hadi Razavi; Mahdi Bahman; Mohammad Ali Shariaty

Volume 9, Issue 1 , April 2013

https://doi.org/10.22067/ifstrj.v9i1.22972

Abstract
  In this study, three varieties of rice including Tarom, Anbarbo and Hashemi were selected and their heavy metals Content were analyzed. Subcritical water was used to provide rice bran extract at temperatures 100 and 120 ° C. In order to provide grape juice treatments, we used 5, 10, 15 and 20 % of extract ...  Read More

Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise

Soheil Amiri; Mehran Alami; Amir Daraei Garmekhani

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17277

Abstract
  Mayonnaise is a popular product which is consumed in large amounts. However, many consumers consider it as a unhealthy product as it contains high amounts of oil. Therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. In the present ...  Read More