with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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)

Journals Metric

See more informatiom in Journal Metrics

Puplication start year

2005

Number of Volumes

20

Number of Issues

89

Number of Authors

1,476

Number of Submissions

1,969

 Number of Rejected Articles

937

 Number of Accept Articles

975

Number of Reviewers

527

The Iranian Food Science and Technology Research Journal (IFSTRJ) was established in 2005 by Ferdowsi University of Mashhad with the collaboration of Iranian Food Science and Technology Association (IFSTA) through a bilateral Memorandum of Understanding. This journal publishes innovative research in various fields of food science and technology (food technology, food engineering, food chemistry and food biotechnology) for the use of experts in this field inside and outside the country. This Journal is published Bimonthly (six issues per year).

Articles in this journal can be submitted in three types of formats: Research, Short, and Review. Additionally, authors have the option to submit their articles in either Persian or English language.

Last site Update: 29-09-2024

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

Volume 20, Issue 5 , November and December 2024, Pages 499-515

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
Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder

Fatemeh Ghorbanpour; Vahid Hakimzadeh; Hassan Rashidi

Volume 20, Issue 5 , November and December 2024, Pages 517-531

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

Abstract
   Introduction One 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 Chemistry
Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition

Fatemeh Sadat Khanagaei; Fateme Akrami Mohajeri; Elaheh Askari; Hossein Fallahzadeh; Elham Khalili Sadrabad

Volume 20, Issue 5 , November and December 2024, Pages 533-545

https://doi.org/10.22067/ifstrj.2024.83911.1276

Abstract
  Introduction Canola oil with high unsaturated fatty acids and nutritional value is susceptible to oxidation due to lipid oxidation. Lipid oxidation leads to a reduction of nutritional quality, sensory and safety characteristics of the vegetable oils. To retard lipid oxidation, the synthetic antioxidants ...  Read More

Full Research Paper Food Biotechnology
Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis

Parisa Raei; Morteza Khomeiri; Alireza Sadeghi Mahoonak; Ali Moayedi; Mahboobeh Kashiri

Volume 20, Issue 5 , November and December 2024, Pages 547-558

https://doi.org/10.22067/ifstrj.2024.86575.1311

Abstract
  Introduction Nowadays, antibiotic resistance is increasing in all parts of the world and is emerging and expanding globally. Due to their natural antimicrobial properties and low tendency to develop bacterial resistance, antimicrobial peptides can be a good candidate as an alternative to synthetic antibiotics. ...  Read More

Full Research Paper Food Engineering
Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method

Moein Inanloodoghouz; Fakhreddin Salehi; Mostafa Karami; Ashraf Gohari Ardabili

Volume 20, Issue 5 , November and December 2024, Pages 559-572

https://doi.org/10.22067/ifstrj.2024.86757.1315

Abstract
  Introduction Fruits have a limited harvest season, and the amount of their waste is significant. Drying extends the shelf life of food, and the infrared dryer reduces the time and cost of the drying process. In this study, the effect of sonication at different powers and temperatures along with edible ...  Read More

Full Research Paper Food Technology
Effect of Ultrasonication Time on Physical and Chemical Properties of Kilka Fish Oil, Corn Oil and Soybean Oil

Reza Farahmandfar; Samaneh Forghani

Volume 20, Issue 5 , November and December 2024, Pages 573-585

https://doi.org/10.22067/ifstrj.2024.87010.1316

Abstract
  Introduction Edible oils constitutes a chief component of human diets in our daily life to supply essential fatty acids, energy, and nutrients to human. The nutritional value of edible oils varies depending on the type of oil, processing methods, extraction techniques, and storage conditions. Generally, ...  Read More

Full Research Paper Food Technology
Evaluation of Persian Gum Effect on Microbial, Physicochemical and Sensory Properties of Brined Ultrafiltered Cheese during Storage

Aliakbar Gholamhosseinpour; Saeed Zare

Volume 20, Issue 5 , November and December 2024, Pages 589-605

https://doi.org/10.22067/ifstrj.2024.87780.1328

Abstract
  Introduction  Cheese is a term that encompasses a diverse group of fermented dairy products produced globally, available in a variety of flavors, textures, and shapes. It is rich in proteins, minerals, and vitamins, all contributing to its high nutritional value. Among these, brined ultrafiltered ...  Read More

Full Research Paper Food Biotechnology
Antimicrobial and Antioxidant Effects of Sage Seed Gum Film Incorporated with Laurus nobilis Essential Oil Nanoemulsion

Hadis Taghvatalab; Dornoush Jafarpour

Volume 20, Issue 5 , November and December 2024, Pages 607-620

https://doi.org/10.22067/ifstrj.2024.88064.1332

Abstract
  Introduction Scientific evidence is mounting that synthetic chemicals used as food additives may have harmful impacts on health and the biological system and cause many diseases and damages to the human body. Also, many consumers are concerned about the use of artificial ingredients to maintain ...  Read More

Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream

Abbas Ahmadi; Seyed Ali Mortazavi; Elnaz Milani; Reza Rezaeemokaram

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18467

Abstract
  In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability ...  Read More

Effect of sucrose substitution by date syrup on the physicochemical and sensory properties of malt beverage

Farnaz Hajieghrary; Aziz Homayouni; Zeinab Rahimzadeh Sani

Volume 13, Issue 4 , September and October 2017, , Pages 637-646

https://doi.org/10.22067/ifstrj.v1395i0.51604

Abstract
  Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), ...  Read More

Detection of Margarine in Butter

Roya Fathitil; Javad Hesari; Sodeif Azadmard Damirchi; Mahbub Nemati; Seyed Hadi Peighambardoust; Seyed Abbas Rafat

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34811

Abstract
  Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and ...  Read More

Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia

Baharak Hassas; Leila Nateghi; Alireza Shahab lavasani

Volume 15, Issue 1 , March and April 2019, , Pages 181-198

https://doi.org/10.22067/ifstrj.v0i0.71312

Abstract
  Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique ...  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

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 Technology
Effect of Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Mohammadzadeh Milani; Ali Motamedzadegan

Articles in Press, Accepted Manuscript, Available Online from 16 December 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.2023.85321.1293

Abstract
  Introduction With the growth of the population and increasing 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 ...  Read More

Review Article Food Chemistry
Detection of adulteration of ground meat by spectral-based techniques and Artificial Intelligence (2020-2024)

Amir Kazemi; Asghar Mahmoudi; M. Khojasteh Najand

Articles in Press, Accepted Manuscript, Available Online from 09 September 2024

https://doi.org/10.22067/ifstrj.2024.88158.1335

Abstract
  Meat is a significant source of nutrition and has an important role in the human diet, and lack of monitoring of the quality and safety of meat can result in it being highly perishable and posing health threats. Determining safety through chemical methods is costly and time-consuming, without the ability ...  Read More

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