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 Chemistry
The Effect of Ultrasound Pretreatment on Hydrolysis Time by Pepsin Enzyme to Produce Antioxidant Peptides from Edible Mushroom (Agaricus bisporus) Protein

Iysan Izanloo; Alireza Sadeghi Mahoonak

Volume 19, Issue 5 , November and December 2023, , Pages 693-709

https://doi.org/10.22067/ifstrj.2023.78786.1203

Abstract
  Introduction Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Food-derived ...  Read More

Food Chemistry
Preparation of Liposomal Nanoparticles Containing Ziziphora tenuir Essential Oil and Evaluation of its Antimicrobial Effects

Negin Jafarian; Afshin Akhondzadeh Basti; Hamideh Emtiazi

Volume 19, Issue 2 , July and August 2023, , Pages 231-245

https://doi.org/10.22067/ifstrj.2021.72160.1085

Abstract
  Background and Objectives Natural preservatives extracted from herbs are important sources for bioactive compounds that can be used in protection of food products. Essential oils are aromatic oily liquids, obtained from plant material like flowers, buds, seeds, leaves, and roots. Unfortunately, ...  Read More

Food Technology
Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties

Shahab Naghdi; Masoud Rezaei; Mehdi Abdollahi; Mehdi Tabarsa

Volume 18, Issue 5 , November and December 2022, , Pages 725-738

https://doi.org/10.22067/ifstrj.2022.72999.1102

Abstract
  [1]Introduction: Bioactive compounds are substances found in small amounts in food. In addition to their influence on human development, these compounds also play a crucial role in reducing diseases in human. Polysaccharides are a group of bioactive compounds that come from a variety of sources. Polysaccharides ...  Read More

Food Biotechnology
Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro”

Hediyeh Yousefipour; Mohammad Amin Mehrnia; Behrooz Alizadeh Behbahani; Hossein Jooyandeh; Mohammad Hojjati

Volume 18, Issue 4 , September and October 2022, , Pages 415-426

https://doi.org/10.22067/ifstrj.2021.72348.1092

Abstract
  [1]Introduction: Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antioxidative, and antimicrobial agents. Plant extracts and ...  Read More

Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage

Soheyl Reyhani Poul; Seyed Ali Jafarpour

Volume 16, Issue 4 , September and October 2020, , Pages 493-505

https://doi.org/10.22067/ifstrj.v16i4.82198

Abstract
  Introduction: Following extensive research on antibacterial and antioxidant properties of chitosan and hydrolyzed proteins and their satisfactory results, the use of these compounds as natural preservatives and good alternative to antibacterials and synthetic antioxidants in various nutrients is essential. ...  Read More

Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties

Mohammad Amin Mehrnia; Hassan Barzegar; Leila Hagh jou

Volume 15, Issue 6 , January and February 2020, , Pages 133-144

https://doi.org/10.22067/ifstrj.v15i6.80092

Abstract
  Central composite design response surface methodology was used to optimize polysaccharide extraction from olive leaves. Effect of three independent variables [extraction time (3- 7 hours), extraction temperature (60- 100°C) and water-to-raw material ratio (5-25 mL/g)] on extraction yield were studied. ...  Read More

Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology

Parvin Sharayei; Hossein Chaji

Volume 14, Issue 5 , November and December 2018, , Pages 877-889

https://doi.org/10.22067/ifstrj.v14i5.67570

Abstract
  Introduction: Saffron (Crocus sativus) is the most expensive kind of spice in the world while around 400 tons of saffron are estimated to be produced in the current Iranian year (March 2016-17) from 90,000 hectares of land under saffron cultivation across the country. But, high share of producing saffron ...  Read More

The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit

Forough Gillani; Zeynab Raftani Amiri; Reza Esmailzadeh Kenari

Volume 13, Issue 4 , September and October 2017, , Pages 517-527

https://doi.org/10.22067/ifstrj.v1395i0.53710

Abstract
  Introduction: Cornelian cherry (Cornus mas L.), which belongs to the family Cornaceae, grows in Iran, in areas such as Qazvin and Arasbaran. The fruit possesses anti-inflammatory and antioxidant properties and it is used as an herbal remedy in medicine. Separation of natural antioxidant compounds from ...  Read More

Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin

Adeleh Mohammadi; Saeedeh Arabshahi- Delouee; Kyriaki Zinoviadou; Charis Galanakis

Volume 13, Issue 3 , July and August 2017, , Pages 28-38

https://doi.org/10.22067/ifstrj.v1396i3.61520

Abstract
  Methanol, ethanol, acetone and water extracts of Indian Frankincense (Boswellia serrata) were evaluated for their total phenolic contents and antioxidant properties using various methods including 2,2-diphenyl-1-picrylhydrazyl, iron (III) reducing power, total antioxidant capacity and oxidative stability ...  Read More

Title: Chemical composition and antioxidant properties of hull and core of Pistacia khinjuk stocks

Sodeif Azadmard Damirchi; Razagh Mahmodi; Mahood Sowti Khiabani; Majid Shirmohammadi

Volume 11, Issue 4 , September and October 2015, , Pages 408-419

https://doi.org/10.22067/ifstrj.v1394i11.28180

Abstract
  Introduction: Pistacia is a genus of the family Anacardiaceae. Among the 15 known species of pistachios, only 3 species grow in Iran, including Pistacia vera, Pistacia Khinjuk and Pistacia atlantica. P. Khinjuk is a native plant in Iran. The plant is known as Khenjuk or Kelkhong in Persian. Resin of ...  Read More