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)
Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage

Masoud Taghizadeh; Asma Eghbal

Volume 15, Issue 4 , September and October 2019, , Pages 517-527

https://doi.org/10.22067/ifstrj.v15i4.65266

Abstract
  Introduction: One of the methods for increasing shelf life of food is the use of edible coatings, since films and coatings have an important role in the enhance of shelf life and food product’s marketing. Various edible films are nowadays used for food packaging. Using of these biodegradable compounds ...  Read More

Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices

Hoda Ghayomi; Mohammad Ali Najafi; Naser Soltani Tehrani; Mohammad Rahnama

Volume 15, Issue 3 , July and August 2019, , Pages 13-27

https://doi.org/10.22067/ifstrj.v15i3.69218

Abstract
  Biodegradable films containing lactic acid bacteria (LAB) are considered as new tools for advanced methods of food storage. In this study, Lactobacillus casei ATCC 39392 (L. casei 39392) was directly incorporated into a film formation solution of sodium caseinate (NaCas) and methyl cellulose (MC). The ...  Read More

Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum

Samira Abbaspour Monjezi; Mohammad Reza Edalatian Dovom; Mohammad Bagher Habibi Najafi; Arash Koocheki

Volume 14, Issue 4 , September and October 2018, , Pages 657-670

https://doi.org/10.22067/ifstrj.v1396i0.64251

Abstract
  Introduction: Nowadays, consumers prefer foods produced without synthetic preservatives. These chemical preservatives have been gradually replaced by natural preservatives in formulation of edible films and coating. Since, edible films can be applied as carriers of antimicrobial agents, so, these aforementioned ...  Read More

Evaluation of some Physical and Mechanical Properties of Carboxymethyl cellulose/ Tragacanth Edible Film

Fatemeh Tabari kouchaksaraei; Masoud Rezaei; Peyman Aryaee; Mehdi Abdollahi

Volume 12, Issue 1 , March and April 2016, , Pages 88-97

https://doi.org/10.22067/ifstrj.v1395i1.33230

Abstract
  Introduction: An edible film is a thin layer, made of edible materials, which once formed can be placed on, or between food components. Protecting the product from mechanical, physical and chemical damages, as well as microbiological activities, are some of its functions (Falguera et al, 2011). The main ...  Read More

Evaluating the Feasibility of Producing Antimicrobial Film Based on Sodium Caseinate and Essential Oil of Zataria multiflora Boiss

Hashem Razavi Setoti; Seyed Ali Mortazavi; Monirosadat Shakeri; Shahram Beiraghi-Toosi; Elham Asadolahi

Volume 9, Issue 3 , October 2013

https://doi.org/10.22067/ifstrj.v9i3.29588

Abstract
  In this study, antimicrobial effects of Zataria Multiflora boiss added to sodium caseinate film on four bacterial species: Staphylococcus aurous, Escherichia coli, Bacillus subtilis and Salmonella intertidis was investigated. Disk diffusion method was used to study the antimicrobial activity of Zataria ...  Read More

Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film

Homa Baghaei; Farimah Aghaei; Nasser Sedaghat; Mohebbat Mohebbi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18468

Abstract
  In view of the importance environmental pollution caused by plastic food packaging, in recent years there is a considerable interest in edible films and coating based on polysaccharides, proteins, lipids or combination of them. Edible coatings also serve as carriers of food additives such as anti-browning ...  Read More