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)
Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study

Somayeh Niknia; Seyed Mohammad Ali Razavi; Mehdi Varidi

Volume 14, Issue 6 , January and February 2019, , Pages 101-111

https://doi.org/10.22067/ifstrj.v0i0.70066

Abstract
  In this study, sodium caseinate was hydrolyzed with Withania coagulans extract and the response surface methodology (RSM) was applied to optimize the effects of hydrolysis conditions including hydrolysis temperature, enzyme concentration and hydrolysis time on the degree of hydrolysis, solubility, and ...  Read More

Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase

Keivan Ali Asgari; Sakineh Yeganeh; Seyed Ali Jafarpour; Reza Safari

Volume 13, Issue 4 , September and October 2017, , Pages 491-502

https://doi.org/10.22067/ifstrj.v1395i0.51100

Abstract
  Introduction: Nowadays, use of new processing method is important for converting by-products into more marketable and acceptable forms to achieve a better utilization. Sea food processing generate protein rich by-products that their quantity depends on processing method. One of the methods for effective ...  Read More