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)
Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin

Amir Rezaei; Masoud Rezaei; Mahdi Alboofetileh

Volume 18, Issue 4 , September and October 2022, , Pages 527-541

https://doi.org/10.22067/ifstrj.2021.69500.1030

Abstract
  [1]Introduction: Nowadays, pH indicator has engrossed wide attention because of its eligibility to monitoring shelf life. Intelligent packaging is authoritative of detecting, sensing, tracing, recording and communicating properties to provide information is communicated directly through color changes. ...  Read More

Food Technology
Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties

Amir Rezaie; Masoud Rezaei; Mahdi Albooftileh

Volume 17, Issue 2 , May and June 2021, , Pages 287-297

https://doi.org/10.22067/ifstrj.2020.39271

Abstract
  Introduction: Films with appropriate mechanical properties and low permeability are very important for food packaging. Natural polymers have gained increasing attention for the development of biodegradable films due to the environmental problems caused by petroleum-based polymers. Carboxymethyl cellulose ...  Read More

Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology

Mohebbat Mohebbi; Elham Mahdian

Volume 11, Issue 1 , March and April 2015, , Pages 77-87

https://doi.org/10.22067/ifstrj.v11i1.45435

Abstract
  Foaming conditions of the red beet (Beta vulgaris L) puree were optimized using response surface methodology (RSM) with respect to Arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam ...  Read More

Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt

Rahil Rezaei; Morteza Khomeiri; Mehran Alami; Mahdi Kashani-Nejad

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20146

Abstract
  In this study, effects of Guar and Arabic gum on the viability of two common probiotic, Lactobacillus acidophilus and Bifidobacterium lactis, in frozen yogurt during 60 days were investigated. Results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased ...  Read More