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
Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures

Samaneh Monajem; Ali Ganjloo; Mandana Bimakr

Volume 18, Issue 1 , March and April 2022, , Pages 21-39

https://doi.org/10.22067/ifstrj.v18i1.88987

Abstract
  Conclusion: Based on the findings of the current study, the 75% v/v A. vera gel coating could be a promising natural coating agent for preservation of bioactive compounds of cherry tomatoes during the postharvest life especially at storage temperature of 5 ºC.  Read More

Food Technology
Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei)

Soheyl Reyhani Poul; Sakineh Yeganeh

Volume 18, Issue 1 , March and April 2022, , Pages 140-150

https://doi.org/10.22067/ifstrj.2021.67977.1003

Abstract
  Introduction: Shrimps are highly sensitive to oxidation at refrigerator temperature. On the other hand, storage of shrimp in freezing conditions leads to a decrease in product quality after thawing. It should be noted that shrimp oxidation also occurs in freezing conditions, but the oxidation rate in ...  Read More

The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice

Sara Aghajanzadeh Suraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Abas Rezaei Asl

Volume 15, Issue 2 , May and June 2019, , Pages 297-307

https://doi.org/10.22067/ifstrj.v15i2.74437

Abstract
  Introduction: Tomato consumption is recommended due to its brilliant color, amazing taste, high antioxidants and vitamins content. Pectin methylesterase (PME) is known as a pasteurization index in tomato juice. This enzyme plays important roles in cloud stability, color, viscosity and organoleptic properties ...  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

Evaluating the Effect of Variety and Pretreatments on the Quality of Dried Apricots

Mohammad Sani Shariatpanahi; Seyed Hamidreza Ziaolhagh

Volume 9, Issue 3 , October 2013

https://doi.org/10.22067/ifstrj.v9i3.29676

Abstract
  Since the waste of agricultural and horticultural products is high, appropriate methods should be used to produce products with high quality and shelf life for export. In Iran a great part of fruits and vegetables are dried conventionally and farmer use So2 gas for preservation and color stability of ...  Read More