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

Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides

Bahareh Khaligh; Maryam Gharachorloo; Peymaneh Ghasemi Afshar

Volume 16, Issue 5 , November and December 2020, , Pages 541-553

https://doi.org/10.22067/ifstrj.v16i5.82266

Abstract
  Introduction: The impurities of the oil and its pigments are basically removed from the oil by physical adsorption using an adsorbent during the bleaching process. The bleaching process involves the removal of pigments, impurities, metals and oxidation products. Removal of these substances is essential ...  Read More

The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage

Forouzan Jalali-zand; Mohammad Goli

Volume 16, Issue 5 , November and December 2020, , Pages 669-685

https://doi.org/10.22067/ifstrj.v17i1.82850

Abstract
  Introduction: Microencapsulation is represented as a technology of packaging solids, liquids, or gaseous materials in miniature sealed capsules that can release their contents at controlled speeds under specific conditions. The packaged materials can be pure materials or a mix, which are also called ...  Read More

Antioxidant properties of extract 's Boswellia Serrata oleo-gum resin in soyabean oil

Adeleh Mohammadi; Saeedeh Arabshahi- Delouee

Volume 12, Issue 4 , September and October 2016, , Pages 477-488

https://doi.org/10.22067/ifstrj.v12i4.40783

Abstract
  Introduction:Frankincense is a natural oleo-gum-resin which is obtained through slits made in the trunks of trees of the genus Boswellia (Family Burseraceae). The genus Boswellia is approximately represented by 43 different trees and shrubs distributed mostly in the India, Arabian peninsula, and east ...  Read More