with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 21 (2025)
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 Engineering
Regression models of viscosity and density of permeate as a function of operation parameters in ultrafiltration of milk

Seyed Mohammad Ali Razavi

Volume 1, Issue 1 , April 2005, , Pages 1-10

https://doi.org/10.22067/ifstrj.v1i1.201

Abstract
  Viscosity (µ) and density (ρ) are important physical roperties for analysis of membrane processes performance and for designing a new membrane process. In addition, the energy requirement for fluid pumping is depend on these two physical properties magnitiude. In this study, firstly, the effects ...  Read More

Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille

Shadi Basiri; Fakhri Shahidi

Volume 13, Issue 1 , March and April 2017, , Pages 1-13

https://doi.org/10.22067/ifstrj.v1395i0.42322

Abstract
  Introduction: Morus Alba, known as white mulberry, is a short-lived, fast-growing and small to medium sized mulberry tree, which grows to 10–20 meters tall. The species is native to northern China, and is widely cultivated and naturalized elsewhere. The fruit is 1–2.5 cm long in the species in the ...  Read More

Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodology

Younes Zahedi; Hadi Mahdavian Mehr; Seyed Mohammad Ali Razavi

Volume 13, Issue 3 , July and August 2017, , Pages 1-13

https://doi.org/10.22067/ifstrj.v12i6.52760

Abstract
  Identification of a new source of hydrocolloids is of interest due to their important effects on the textural attributes of food products. The objective of this study was to investigate the extraction conditions of Plantago major L. seed mucilage using a central composite rotatable design of response ...  Read More

Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels

Lida Shashavani Mojarrad; Ali Rafe

Volume 14, Issue 3 , July and August 2018, , Pages 1-16

https://doi.org/10.22067/ifstrj.v14i3.66501

Abstract
  Textural, thermal and microstructural properties of single component gels and binary composite gels (BCG) of high amylose corn starch (Hylon VII) mixed with wheat flour at different wheat flour/Hylon VII (WF/H) ratios (95:5, 90:10 and 85:15) and temperatures (100, 121 and 135ºC) were investigated. ...  Read More

The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat

Shakiba Kianiani; Mohammad Javad Varidi; Mehdi Varidi

Volume 15, Issue 1 , March and April 2019, , Pages 1-11

https://doi.org/10.22067/ifstrj.v0i0.60437

Abstract
  Introduction: Meat and meat products contribute about 20% to human fat consumption. Fat is the main source of energy and the base of fat soluble vitamins. Besides, it improves cooking yield and water holding capacity, conserves taste and flavor of products and affects the emulsion stability, juiciness, ...  Read More

Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions

Rahil Rezaei; Morteza Khomeiri; Mahdi Kashani-Nejad; Mostafa Mazaheri Tehrani; Mehran Alami

Volume 15, Issue 3 , July and August 2019, , Pages 1-12

https://doi.org/10.22067/ifstrj.v15i3.69900

Abstract
  β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables ...  Read More

Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce

Maryam Mohammad Khani; Mohammad Fazel

Volume 16, Issue 1 , March and April 2020, , Pages 1-15

https://doi.org/10.22067/ifstrj.v16i1.75184

Abstract
  Introduction: Increasing society's desire to consume healthy and low-calorie foods has led to the production of low-fat and healthy foods. In this study, the effect of oil replacement with tofu cheese and Persian gum on physicochemical, textural, rheological and sensory properties of Mayonnaise sauce ...  Read More

Energy and exergy analyses in microwave drying of orange slices

Mohsen Azadbakht; Mohammad Vahedi Torshizi; Fatemeh Noshad; Arash Rokhbin

Volume 16, Issue 3 , July and August 2020, , Pages 1-13

https://doi.org/10.22067/ifstrj.v16i3.81125

Abstract
  The orange samples were cut into slices with a thickness of 4 mm and treated with ohmic method for 3, 5, and 7 min as ohmic pre-treatment in three voltages 30, 50 and 70 V. Then, they were dried in three replicates using a microwave dryer and at three powers of 90, 360, and 900 W. The statistical analysis ...  Read More

Effect of formulation and extrusion technique on technological properties of snack containing jujube flour

Elnaz Milani; Fakhri Shahidi; Elham Ansarifar; Mohammad KalilianMovahed; Farideh Salehipour

Volume 17, Issue 1 , March and April 2021, , Pages 1-11

https://doi.org/10.22067/ifstrj.v17i1.80211

Abstract
  Introduction: Extruded snacks were among the most commercially successful extruded foods. Extrusion cooking is the process extensively used for the production of snacks which are mainly produced from cereal flour or starches.  Extruded snacks are normally high in calories and fat with low content ...  Read More

Food Technology
Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties

Farinaz Saremnejad; Mohebbat Mohebbi; Arash Koocheki

Volume 18, Issue 1 , March and April 2022, , Pages 1-20

https://doi.org/10.22067/ifstrj.v18i1.86882

Abstract
    Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation ...  Read More

Food Engineering
Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder

Saeid Nejatdarabi; Mohebbat Mohebbi

Volume 17, Issue 3 , July and August 2021, , Pages 1-16

https://doi.org/10.22067/ifstrj.2020.40076.0

Abstract
  In this study the effect of drying conditions on physical and rehydration properties of foam-mat dried mushroom powder was investigated. Physical properties included moisture content, aw, hygroscopicity, particle size, flowability and cohesiveness, angle of repose, and Tg. The results showed physical ...  Read More

Food Technology
Study of the Functional Properties and the Retrogradation Behavior of Native Wheat Starch in the Presence of Cress Seed Gum and Sucrose

Shokohfeh Taziki; Seyed Mohammad Ali Razavi

Volume 19, Issue 1 , May and June 2023, , Pages 1-15

https://doi.org/10.22067/ifstrj.2021.69660.1029

Abstract
  Introduction Wheat starch granules are composed of amylose and amylopectin, which are responsible for the functions of starch such as swelling, gelatinization, pasting, gel formation, and retrogradation. The retrogradation changes the functional properties, it is an undesirable phenomenon in some ...  Read More

Food Biotechnology
Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber

Shohreh Nikkhah; Fakhri Shahidi; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi

Volume 20, Issue 1 , March and April 2024, , Pages 1-18

https://doi.org/10.22067/ifstrj.2022.75208.1146

Abstract
  IntroductionCucumber is an economically important crop, containing vitamins, minerals, antioxidants, and flavonoids. However, due to loss of weight and firmness, microbial contamination, mechanical damage, and yellowing, the storage duration of cucumber is limited to 3–5 days at room temperature. ...  Read More

Food Engineering
The Effect of Different Types of Coating and Packaging on the Physical Properties of Persimmon Fruit under Load

Sajad Jafarzadeh; Mohsen Azadbakht; Faryal Varasteh; Mohammad Vahedi Torshizi

Volume 19, Issue 3 , July and August 2023, , Pages 1-14

https://doi.org/10.22067/ifstrj.2023.81571.1242

Abstract
  Since persimmon is a pressure-sensitive fruit and it is difficult to store this fruit in warehouses, in this research, an attempt has been made to examine the parameters affecting the reduction of changes in its physical properties. The samples were loaded at 150 and 250 N, three types of foam container ...  Read More

Food Chemistry
The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit

Dara Rezakhani; Abdolmajid Mirzaalian Dastjerdi; Somaye Rastegar

Volume 20, Issue 3 , July and August 2024, , Pages 1-15

https://doi.org/10.22067/ifstrj.2024.86132.1307

Abstract
  The sapodilla fruit has a limited shelf life due to its perishability and rapid moisture loss. The application of edible coatings has attracted much interest because they are effective in prolonging the shelf life of fruits. This study aims to evaluate the effectiveness of an edible coating made from ...  Read More

Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying

Hassan Mirhojati; Parvin Sharayei; Reihaneh Ahmadzadeh Ghavidel

Volume 13, Issue 3 , July and August 2017, , Pages 14-27

https://doi.org/10.22067/ifstrj.v1396i3.58661

Abstract
  The acidified ethanol extracts of dried barberry which have a relatively high anthocyanin content (376.28± 1.45 mg c3g/Kg dmp) were freeze dried using maltodextrin (MDX), polyvinyl-pyrrolidone (PVP) and mixture of MDX and calcium alginate (MDX-CaAlg) as a carrier and coating agents. The qualitative ...  Read More

Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity

Makan Delfanian; Mohammad Hossein Hadad Khodaparast; Seyed Mohammad Ali Razavi; Reza Esmaeilzadeh kenari

Volume 14, Issue 3 , July and August 2018, , Pages 17-28

https://doi.org/10.22067/ifstrj.v14i3.65394

Abstract
  The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction ...  Read More

Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage

Parastoo Pourashouri; Bahareh Shabanpour; Zeinab Noori Hashemabad

Volume 14, Issue 3 , July and August 2018, , Pages 29-40

https://doi.org/10.22067/ifstrj.v14i3.67959

Abstract
  Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food ...  Read More

The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese

Mahdi Hosseini Bahri; Reza Esmaeilzadeh kenari

Volume 14, Issue 3 , July and August 2018, , Pages 41-51

https://doi.org/10.22067/ifstrj.v14i3.66004

Abstract
  In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 kHz) ...  Read More

Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration

Reza Farahmandfar; Maryam Asnaashari; Milad Amraie; Mohammad Salehi

Volume 14, Issue 6 , January and February 2019, , Pages 75-85

https://doi.org/10.22067/ifstrj.v0i0.69143

Abstract
  The consumer’s acceptance significantly reduces during the storage of fresh cut fruits. Edible coating is one of the most innovative ways to maintain quality and improve shelf life of fresh fruits and vegetables. The objective of this study was to assess the suitability of quince seed gum (QSG) ...  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

Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods

Farhad Fatehi; Hadi Samimi Akhijahani

Volume 16, Issue 6 , January and February 2021, , Pages 87-99

https://doi.org/10.22067/ifstrj.v17i3.84187

Abstract
  Nowadays, in modern agriculture, the combination of image processing techniques and intelligent methods has been used to replace smart machine instead of humans. In this study, an artificial image processing and artificial neural network (ANN) method was used to classify strawberry fruit of Parus variety. ...  Read More

Food Chemistry
Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes

Hassan Rezadoost; Maryam Manzari Tavakoli; Samad Nejad Ebrahimi; Mohammad Reza Vazifeshenas; Mohammad Hossein Mirjalili

Volume 19, Issue 6 , January and February 2024, , Pages 95-109

https://doi.org/10.22067/ifstrj.2023.82673.1262

Abstract
  Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quality ...  Read More

Food Technology
Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour

Kimia Goharpour; Fakhreddin Salehi; Amir Daraei Garmakhany

Volume 20, Issue 6 , January and February 2025, , Pages 105-118

https://doi.org/10.22067/ifstrj.2024.88550.1339

Abstract
  Falafel is considered as an inexpensive and nutritious product that contains various plant substances, vitamins, dietary fibers, and phenolic compounds. The aim of this research was to investigate the impact of sprouting time on the physicochemical characteristics of sprouted chickpea flour. Also, the ...  Read More

Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period

Shima Nasiri; Saman Abdanan; Maryam Nadafzadeh

Volume 16, Issue 2 , May and June 2020, , Pages 171-191

https://doi.org/10.22067/ifstrj.v16i2.79904

Abstract
  Introduction: The development of brown spots on banana peel has a notable effect on the texture, color and taste of this fruit. So that the appearance of these spots reduces the quality of the fruit and affect its sale market. In recent years, in order to evaluate the quality and classification of agricultural ...  Read More