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)

Journals Metric

See more informatiom in Journal Metrics

Puplication start year

2005

Number of Volumes

21

Number of Issues

91

Number of Authors

1,490

Number of Submissions

1,997

 Number of Rejected Articles

955

 Number of Accept Articles

990

Number of Reviewers

553

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: 02 March 2025

Research Article 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

Volume 21, Issue 1 , March and April 2025, Pages 1-12

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

Research Article 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

Volume 21, Issue 1 , March and April 2025, Pages 13-27

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

Abstract
  IntroductionWith 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

Research Article Food Technology
Preparation of Nanoniosomes at different Cholesterol Concentrations Using the Thin-film Hydration Method for Nanoencapsulation of Pure Polyphenolic Compounds

Zohre Ganjeh-Soltanabadi; Rezvan Shaddel; Younes Zahedi

Volume 21, Issue 1 , March and April 2025, Pages 29-45

https://doi.org/10.22067/ifstrj.2024.88833.1344

Abstract
  IntroductionNowadays, the attention and desire of consumers to the role of food in health and nutrition has led the manufacturers to produce functional food and researchers to study this field. Polyphenols are secondary metabolites produced by many plants. They have anti-obesity, anti-inflammatory, anti-cancer ...  Read More

Research Article Food Biotechnology
Shelf Life Extension of Grouper Fish Fillet (Epinephelus coioides) Using Biodegradable Chitosan/Chia Mucilage Coating Containing Rubia tinctorum L. Plant Extract

Marjan Nouri

Volume 21, Issue 1 , March and April 2025, Pages 47-59

https://doi.org/10.22067/ifstrj.2024.88978.1349

Abstract
  IntroductionFish supplies a type of nutrients containing protein and long-chain omega-3 polyunsaturated fatty acids (n-3 PUFAs) and micronutrients such as selenium, iodine, potassium, D and B-vitamins. Groupers are one of the best fishes in the south of Iran that are extensively distributed in tropical ...  Read More

Research Article Food Technology
Effect of Aloe Vera Gel on the Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaise

Maryam Akbari govarchin galeh; Mohammad Javad Varidi; Mehdi Varidi; Hanieh Yarabbi

Volume 21, Issue 1 , March and April 2025, Pages 61-77

https://doi.org/10.22067/ifstrj.2024.89260.1354

Abstract
  Introduction Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion made by mixing vegetable oil, egg yolk, water, vinegar, and other ingredients. Due to the high calorie and cholesterol content of egg yolks, excessive consumption of mayonnaise can lead ...  Read More

Research Article Food Technology
The Use of Edible Coatings Pre and Post-harvesting on the Quality Characteristics of Golden Delicious Apple (Malus domestica cv. Golden Delicious)

Fateme Eini Tari; Abdollah Ehtesham Nia; Hasan Mumivand; Mohamadreza Raji

Volume 21, Issue 1 , March and April 2025, Pages 79-101

https://doi.org/10.22067/ifstrj.2024.89420.1358

Abstract
  IntroductionThe rapid increase in population has raised concerns about food security in the world. On the other hand, to produce more food, in line with population growth, it is necessary to consider sustainable development goals so that the increase in production does not lead to excessive use of resources ...  Read More

Research Article Food Technology
Investigating the Physicochemical and Antimicrobial Properties of Gelatin-carboxymethyl Cellulose Edible Film Containing Dorema aucheri Extract

Elham Ahmadi; Sara Panahi; Amirhossein Karimzadeh; Hamed Hassanzadeh; Mohammadyar Hosseini

Volume 21, Issue 1 , March and April 2025, Pages 103-117

https://doi.org/10.22067/ifstrj.2024.89620.1371

Abstract
  IntroductionIn recent years, with increasing concerns about food safety and environmental issues related to waste generated by non-degradable plastic packaging, study on novel biodegradable packaging materials has attracted the attention of researchers. Active packaging based on biopolymers, which offers ...  Read More

Research Article Food Technology
The Effect of L-glutathione Postharvest Treatment on the Physicochemical Characteristics of Sabrina Strawberry Fruit during Cold Storage

Karim Mandahakki; Hamid Hassanpour

Volume 21, Issue 1 , March and April 2025, Pages 119-132

https://doi.org/10.22067/ifstrj.2024.90319.1375

Abstract
  IntroductionDue to the high rate of respiration, strawberry is prone to water loss, mechanical damage and fungal decay post-harvesting, which may reduce its shelf life (Yan et al., 2019). Food waste is an important global challenge that estimated about 30% of the world's agricultural land. Every year, ...  Read More

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

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

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