with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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 Biotechnology
Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage

َAlireza Hemmati; Ali Ganjloo; Kambiz Varmira; Mandana Bimakr

Volume 19, Issue 4 , September and October 2023, , Pages 399-414

https://doi.org/10.22067/ifstrj.2021.69813.1033

Abstract
  Introduction It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration ...  Read More

Estimation of walnuts oxidative stability using an accelerated shelf-life testing approach

Hamed Hosseini; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou

Volume 10, Issue 4 , January 2015, , Pages 307-317

https://doi.org/10.22067/ifstrj.v10i4.43721

Abstract
  An accelerated shelf-life test using elevated temperatures 62, 72 and 82 ˚C was conducted to predict the oxidation progression of walnuts over a long-term storage. Oxidation parameters including values of conjugated dienes (CD) and trienes (CT) values and thiobarbituric acid (TBA) value were employed ...  Read More