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
Investigating the effect of ozone on the physicochemical, microbial and sensory properties of brined ultrafiltered cheese during ripening

Aliakbar Gholamhosseinpour; Ali Karimi Davijani; Mostafa Karami

Articles in Press, Accepted Manuscript, Available Online from 01 July 2023

https://doi.org/10.22067/ifstrj.2023.81663.1244

Abstract
  Introduction: Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavours, textures, and shapes. This product contains various proteins, minerals, and vitamins, all of which add to its high nutritional quality. White-brined cheeses are ...  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

Food Engineering
The effect of Alyssum homolocarpum seed gum on physicochemical properties of powdered doogh produced by spray drying method

Nazanin Bazazian; Akram Arianfar

Volume 17, Issue 5 , November and December 2021, , Pages 803-817

https://doi.org/10.22067/ifstrj.v18i1.86590

Abstract
  Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused ...  Read More

Food Engineering
Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties

Mahsa Kamali Sarvestani; Mohebbat Mohebbi; Masoud Taghizadeh

Volume 17, Issue 2 , May and June 2021, , Pages 217-231

https://doi.org/10.22067/ifstrj.2020.39265

Abstract
  Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages ...  Read More

Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics

Masoud Taghizadeh; Hesam Akhoondzadeh; Zahra Zamani

Volume 17, Issue 1 , March and April 2021, , Pages 13-27

https://doi.org/10.22067/ifstrj.v17i1.82383

Abstract
  Introduction: Grains are important food sources for human diet because of high protein content. There are different kinds of grains used as food worldwide. Today herbal proteins play an important role as food sources in societies. Herbal protein sources are actually strategic points for improving national ...  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

An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread

Mohammad Noshad; Abbas Mirzaei; Sahar Asgharipour

Volume 16, Issue 6 , January and February 2021, , Pages 151-163

https://doi.org/10.22067/ifstrj.v16i6.85794

Abstract
  In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, ...  Read More

A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink

Sharareh Rezaeian; Hamid Reza Pourianfar; Shadi Bolourian; Hamed Saberian

Volume 16, Issue 4 , September and October 2020, , Pages 453-464

https://doi.org/10.22067/ifstrj.v16i4.80377

Abstract
  Introduction: At the present, culinary-medicinal mushroom Enoki, Flammulina velutipes, ranks fifth among cultivated mushrooms in the world. Enoki has a delightfully crunchy texture and desirable taste. In addition, research has proved that this mushroom possesses substantial nutritional and medicinal ...  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

Pectin extraction from eggplant peel using microwave and evaluation of its properties

Sara Karamzadeh; Sara Ansari

Volume 15, Issue 5 , November and December 2019, , Pages 649-665

https://doi.org/10.22067/ifstrj.v16i1.76467

Abstract
  Introduction: Pectin is a complex mixture of polysaccharides in the primary cell wall of plants which is a polymer of α-galacturonic acid, to which neutral sugar is connected to form aside chain. Pectin is a natural food additive used extensively in the food industry as thickener, texturizer, emulsifier, ...  Read More

Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace

Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 15, Issue 3 , July and August 2019, , Pages 69-79

https://doi.org/10.22067/ifstrj.v15i3.72894

Abstract
  In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased ...  Read More

The effect of substitution of egg white with licorice on some of physicochemical properties of mousse

Hanieh Arefi; Hojjat Karazhiyan

Volume 15, Issue 1 , March and April 2019, , Pages 121-131

https://doi.org/10.22067/ifstrj.v0i0.71515

Abstract
  Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale ...  Read More

Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans

Feresshteh Gholami; Sara Ansari

Volume 15, Issue 1 , March and April 2019, , Pages 133-144

https://doi.org/10.22067/ifstrj.v0i0.72043

Abstract
  Introduction: Roasting is an essential process that improves the taste, color, texture and appearance of the product. The shelf-life is also extended as a result of roasting. The temperature and the duration of roasting are the most important factors that influence favorable traits. IR is a novel technique ...  Read More

Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder

Kowsar Kakaei; Mohammad Noshad; Behzad Nasehi; Mohammad Hojjati; Shahram Beiraghi-Toosi

Volume 15, Issue 1 , March and April 2019, , Pages 211-221

https://doi.org/10.22067/ifstrj.v0i0.72668

Abstract
  Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known ...  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

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 the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake

Maryam Ghanadrezaee; Akram Arianfar; Zahra Sheikholeslami

Volume 13, Issue 5 , November and December 2017, , Pages 771-783

https://doi.org/10.22067/ifstrj.v1395i0.54699

Abstract
  Introduction: Application of emulsifiers is important in production of good quality cake. Monoglycoside and its derivatives, sterol lactilat, propylene glycol, Mono stearate, Mono stearate sorbitan, polysorbate, lecithin are used as Emulsifiersin in cake industry. Emulsifier that is used as a gel form ...  Read More

Evaluating the physicochemical and mechanical properties of bittervetch seed (Vicia ervilia) and the functional properties of the resulted flour

Masoud Taghizadeh; Behdad Shokrollahi; Fatemeh Hamedi

Volume 13, Issue 1 , March and April 2017, , Pages 38-52

https://doi.org/10.22067/ifstrj.v1395i0.57362

Abstract
  Due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. The effects of altering the pH on protein ...  Read More

Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage

Seyed Yousef Pourmir; Alireza Sadeghi Mahoonak; Javad Fattahi Moghadam; Yahya Maghsoudlou; Mohammad Ghorbani

Volume 11, Issue 5 , November and December 2015, , Pages 665-676

https://doi.org/10.22067/ifstrj.v0i0.33974

Abstract
  Introduction: Citrus fruits, which belong to the family of rutaceae are one of the main fruit tree crops grown throughout the world. Although sweet orange (Citrus sinensis) is the major fruit in this group accounting for about 70% of citrus output.Citrus fruits are well – appreciated fortheir refreshing ...  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