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)
Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh)

Hajar Shahsavar; Marzieh Bolandi; Homa Baghaei

Volume 16, Issue 1 , March and April 2020, , Pages 43-56

https://doi.org/10.22067/ifstrj.v16i1.80162

Abstract
  Introduction: Plant extracts have antimicrobial properties and can be substituted as chemical flavorings in food. Preservatives are compounds that are used to inhibit the growth or to eliminate harmful microorganisms to increase the shelf life of foods. Nowadays, the use of natural preservatives derived ...  Read More

Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil

Maryam Azizkhani; Fatemeh Adinehpour

Volume 15, Issue 6 , January and February 2020, , Pages 81-88

https://doi.org/10.22067/ifstrj.v15i6.72844

Abstract
  In order to inhibit the oxidation of lipids, improve the oxidative stability of foods and to minimize the hazard risk to human health, antioxidants are added to food materials in industrial processing. In this work, the antioxidant potential of cinnamon (Cinnamomum zeylanicum), ajowan (Carum copticum) ...  Read More