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)

Full Research Paper Food Chemistry
Production of reduced fat mayonnaise Using stabilized nano emulsion with casein complex Pickerings and Shirazi Gadomeh gum

Atena Modiri Dovom; Akram Arianfar; Sara Naji-Tabasi; Vahid Hakimzadeh

Articles in Press, Accepted Manuscript, Available Online from 28 February 2023

https://doi.org/10.22067/ifstrj.2023.80077.1227

Abstract
  Introduction: Mayonnaise is one of the products which is widely used in most countries. This product, apart from the taste Desirable as a seasoning It creates in food, an effective role in providing nutrients And it has the necessary energy for humans. dietary mayonnaise, The food product is semi-solid ...  Read More

Full Research Paper Food Biotechnology
Comparison of the effect of sodium nitrite and nanocapsules carrying astaxanthin from Haematococcus pluvialis with maltodextrin-sodium caseinate combined coating in controlling oxidative and microbial spoilage of common sausage

Soheyl Reyhani Poul; sakineh Yeganeh; Reza Safari

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023

https://doi.org/10.22067/ifstrj.2023.78749.1202

Abstract
  Introduction: One of the synthetic and harmful preservatives used in sausage is sodium nitrite. Sodium nitrite in meat products helps to increase the storage period and marketability of the product by preventing the growth of anaerobic bacteria, especially clostridiums, exerting an antioxidant effect, ...  Read More

Full Research Paper Food Technology
Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour

Mahtab Moradnia; Akram Arianfar; Ali Mohamadi Sani; Zahra Sheikholeslami

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

https://doi.org/10.22067/ifstrj.2023.78044.1195

Abstract
  IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic conditions ...  Read More

Full Research Paper Food Engineering
Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study

Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi

Articles in Press, Accepted Manuscript, Available Online from 02 July 2023
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

https://doi.org/10.22067/ifstrj.2023.81976.1251

Abstract
  Introduction  Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. It can also be utilized as a dual system to distribute and control the release of both lipophilic and hydrophilic bioactive and micronutrient ...  Read More

Full Research Paper Food Technology
The effect of extrusion technology on the quality characteristics of gluten-free cookies Based on whole chickpea flour - xanthan gum - broken rice

Elnaz Milani; Zahra Dehghan; Neda Hashemi

Articles in Press, Accepted Manuscript, Available Online from 12 July 2023

https://doi.org/10.22067/ifstrj.2023.81819.1247

Abstract
  Abstract:1 Introduction: Gastrointestinal diseases are very important among human societies, especially in developing countries. One of these diseases, celiac disease, is the result of the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary ...  Read More

Full Research Paper Food Technology
Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder

Fatemeh Ghorbanpour; Vahid Hakimzadeh; Hassan Rashidi

Articles in Press, Accepted Manuscript, Available Online from 09 September 2023
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

https://doi.org/10.22067/ifstrj.2023.83169.1267

Abstract
   IntroductionOne of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Process functionality achieved by adding useful compounds to food in order to improve properties of foods while maintaining its appearance. ...  Read More

Full Research Paper Food Technology
Optimization of Red Beet Color Extracted

Mahshad Lavarsetagh; Nafiseh Zamindar; Yasaman Esmaeili

Articles in Press, Accepted Manuscript, Available Online from 20 November 2023

https://doi.org/10.22067/ifstrj.2023.81079.1235

Abstract
  Color is the most important indicator of the quality of food that affects consumer acceptance. In order to replace the color lost during the process, increasing the existing color and minimizing variation during processing; natural colors, synthetic and inorganic colorants are added to the food. Red ...  Read More

Full Research Paper Food Technology
Effect of chitosan coating with different degrees of deacetylation on shelf life of button mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Milani; Ali Motamedzadegan

Articles in Press, Accepted Manuscript, Available Online from 16 December 2023

https://doi.org/10.22067/ifstrj.2023.85321.1293

Abstract
  IntroductionWith the growth of the population and more demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms have become ...  Read More

Research Article Food Technology
The effect of edible coating with alginate and Shirazi thyme essential oil on the qualitative characteristics of Indian jujube fruit (Ziziphus mauritiana Lam.) during storage

Aliehsadat Rafaathaghighi; Leila Jafari; abdolmajid Mirzaalian Dastjerdi; Farzin Abdollahi

Articles in Press, Accepted Manuscript, Available Online from 01 February 2024

https://doi.org/10.22067/ifstrj.2024.85804.1301

Abstract
  Indian jujube fruit (Ziziphus mauritiana Lam.) is a perishable tropical fruit with high nutritional value. In the present study, in order to increase their storage life, Indian jujube fruits were treated separately with alginate (Al) and Zataria multiflora essential oil (ZEO) (0.5 and 1.0%), or in combination ...  Read More

Research Article-en 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; somayeh rastegar

Articles in Press, Accepted Manuscript, Available Online from 01 June 2024

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 use of edible coatings has attracted significant interest because they are effective in prolonging the shelf life of fruits. This research study aims to evaluate the effectiveness of an edible coating made ...  Read More

Research Article Food Chemistry
Investigating the effect of protease enzyme type and hydrolysis time on the antioxidant properties of the hydrolyzed protein of flaxseed meal (Linum usitatissimum)

maryam hashemi; Seyyed Hossein Hosseini Ghaboos; Abolghasem Seraj

Articles in Press, Accepted Manuscript, Available Online from 01 June 2024

https://doi.org/10.22067/ifstrj.2024.86726.1314

Abstract
  IntroductionLipid oxidation and the production of free radicals play an undeniable role in dangerous diseases such as atherosclerosis, cancer, and cardiovascular diseases. Free radicals, which are highly unstable and quickly react with biological molecules, are produced in aerobic organs during respiration, ...  Read More

Research Article-en Food Chemistry
Application of FT-IR spectroscopy with various classification and regression models for detection and quantification of Sodium Hydrosulfite in Iranian wheat flour

Amir Kazemi; Asghar Mahmoudi

Articles in Press, Accepted Manuscript, Available Online from 01 June 2024

https://doi.org/10.22067/ifstrj.2024.86585.1312

Abstract
  Wheat flour is one of the most important and strategic food resources especially in developing countries. The addition of Sodium hydrosulfite to flour for improving some appearance features can have dangerous impacts on the consumer health. Therefore, detection of this harmful substance is significant. ...  Read More

Research Article-en Food Chemistry
The preharvest application of melatonin and postharvest xanthan coating maintain the quality of Orlando tangelo during storage

Sakineh Molaei Mohammad Abadi; somayeh rastegar

Articles in Press, Accepted Manuscript, Available Online from 02 June 2024

https://doi.org/10.22067/ifstrj.2024.87553.1324

Abstract
  This study aimed to determine the effects of preharvest melatonin spraying and immersion in xanthan gum on the overall quality and postharvest performance of Orlando tangelo mandarin fruits. After selecting suitable and uniform trees, melatonin foliar spraying was performed at three different concentrations: ...  Read More

Research Article-en Food Biotechnology
Enhancement of antioxidant activity and bioactive compounds in soy whey fermented with Lactiplantibacillus plantarum and Weissella confusa

Shadi Atashgahi; Ali Moayedi; Alireza Sadeghi Mahoonak; Hoda Shahiri Tabarestani; Alireza Sadeghi

Articles in Press, Accepted Manuscript, Available Online from 22 June 2024

https://doi.org/10.22067/ifstrj.2024.87477.1325

Abstract
  Soy whey (SW) is a byproduct from tofu and soy protein isolate (SPI) production that con-tains various nutrients such as protein, amino acids, minerals, carbohydrates, isoflavones. In this study, SW was fermented with lactic acid bacteria (LAB) with the aim to enhance total phenolic contents (TPC), Gamma ...  Read More

Research Article Food Technology
Investigating the qualitative changes of Golden Delicious apple variety in storage conditions using X-ray imaging

Behshad Tahani; Babak Beheshti; Mohsen Heidarisoltanabadi; Ehsan Hekmatian

Articles in Press, Accepted Manuscript, Available Online from 22 June 2024

https://doi.org/10.22067/ifstrj.2024.87241.1318

Abstract
  Introduction Isfahan province is considered to be one of the top ten producing provinces of apple orchards with an area of 17,274 hectares and a production of 120,000 tons of apple trees. Determining the quality parameters of agricultural products requires the use of various methods, which are different ...  Read More