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)
Development of an analytical approach for determination of acrylamide content in roasted date seed varieties

Paniz Khaloo Kermani; Marzieh Moeenfard; Reza Farhoosh; Arminda Alves

Volume 18, Issue 4 , September and October 2022, , Pages 543-559

https://doi.org/10.22067/ifstrj.2021.71556.1072

Abstract
  [1]Introduction: Date seed are considered as a valuable by-product from Phoenix dactylifera L. which played an important role in the economy and social life of the people of the Middle East and North Africa region. They consist mostly of carbohydrates, fatty acids and proteins as well as phenolic compounds. ...  Read More

Food Chemistry
Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew

Farideh Mojrian; Marzieh Moeenfard; Reza Farhoosh; Hadi Mahdavian Mehr

Volume 18, Issue 1 , March and April 2022, , Pages 96-112

https://doi.org/10.22067/ifstrj.2021.68677.1017

Abstract
  Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products ...  Read More

Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread

Reza Farhoosh; Mohammad Shahedi; Ali Sharif

Volume 11, Issue 1 , March and April 2015, , Pages 100-106

https://doi.org/10.22067/ifstrj.v11i1.43949

Abstract
  The best PH for getting Millard reaction started and Acrylamide formation ranges 7 to 8. PH below the range slows the reaction speed down and the resultant Acrylamide formation delayed. This research assess how Acetic Acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity ...  Read More