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)
Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology

Zarrin Nasri

Volume 18, Issue 2 , May and June 2022, , Pages 179-194

https://doi.org/10.22067/ifstrj.2021.67074.0

Abstract
  Introduction: Licorice is one of the most important medicinal plants in the world. This plant has been used in the world for more than 2000 years and is applied in various industries including pharmaceutical, food and tobacco industries. Iran is one of the best regions in the world in terms of medicinal ...  Read More

The effect of substitution of egg white with licorice on some of physicochemical properties of mousse

Hanieh Arefi; Hojjat Karazhiyan

Volume 15, Issue 1 , March and April 2019, , Pages 121-131

https://doi.org/10.22067/ifstrj.v0i0.71515

Abstract
  Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale ...  Read More