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

92

Number of Authors

1,503

Number of Submissions

2,018

 Number of Rejected Articles

973

 Number of Accept Articles

997

Number of Reviewers

566

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: 13 May 2025

Research Article Food Technology
The Effect of Wet and Dry Heating Process and Wheat Flour Particle Sizes on Dough Rheology and Staling of Bread

Mohammad Fazli Rad; Jafar Milani; Sepide Haghighat

Volume 21, Issue 2 , May and June 2025, Pages 133-146

https://doi.org/10.22067/ifstrj.2024.86258.1308

Abstract
  IntroductionWheat plays a major role in global nutrition but it cannot be used without processing. The nutritional importance of wheat flour is due to the presence of gluten proteins that create viscoelastic properties. Gluten as a protein inhibits the staleness of bread. Physical modification of flour ...  Read More

Research Article Food Chemistry
Nano-encapsulation of Red Beetroot Extract Based on Betalain Using of Complex Coacervation in Gummy Candies

Atfeh Ghorchi; Akram Arianfar; Vahid Hakimzadeh; Sara Naji-Tabasi

Volume 21, Issue 2 , May and June 2025, Pages 147-164

https://doi.org/10.22067/ifstrj.2024.88135.1333

Abstract
  IntroductionRed beet has nutritional and health-promoting properties due to containing bioactive compounds such as phenolic compounds and betanin.  Co-encapsulation of more than one core material in a single encapsulation system may increase the bioactivity of individual components. Customer attitudes ...  Read More

Research Article Food Engineering
Investigating the Effect of Different Concentrations of Organic Acids (Ascorbic, Citric, Malic, and Tartaric) on the Viscosity and Rheological Properties of Balangu Seed Gum

Fakhreddin Salehi; Maryam Tashakori; Kimia Samary

Volume 21, Issue 2 , May and June 2025, Pages 165-178

https://doi.org/10.22067/ifstrj.2025.88385.1337

Abstract
  IntroductionBalangu seed gum (BSG) is a hydrocolloid extracted from the seeds of Lallemantia royleana L.. This gum works as thickener and stablilizer in food products. This gum had high performance compared to some commercially available food grade gums. When this gum is mixed with water, it becomes ...  Read More

Research Article Food Technology
Improving the Physico-mechanical Properties of Extruded Rice Based on Mixed Rice-quinoa Flours Using Pickering Emulsion-filled Gel Containing Beta-carotene

Maryam Davtalab; Sara Naji-Tabasi; Mostafa Shahidi

Volume 21, Issue 2 , May and June 2025, Pages 179-198

https://doi.org/10.22067/ifstrj.2024.89650.1361

Abstract
  IntroductionRice is a strategic product and considered as staple food of over half of the world's population particularly in Iran. Considering the high levels of rice waste, including broken grains or those of lower quality, it can be utilized for producing value-added foods and reducing waste. Extrusion ...  Read More

Research Article Food Engineering
The Effect of Serish Root Gum (Eremurus luteus) as Fat Replacer on Rheological, Physical and Sensory Properties of Low Fat Ice Cream

Fatemeh Sabzmeidani; Masoud Taghizadeh; Mohammad Saleh Hemati Hasan Poor

Volume 21, Issue 2 , May and June 2025, Pages 199-215

https://doi.org/10.22067/ifstrj.2025.89668.1363

Abstract
  IntroductionIce cream is a frozen product, which is obtained from milk by adding compounds such as sweeteners, emulsifiers, stabilizers and flavoring agents. The structure of ice cream is a complex physicochemical system composed of three phases: liquid, solid and gas. Scientific results have shown that ...  Read More

Research Article Food Engineering
Investigation and Evaluation of Dually Loaded Niosomes Containing Crocin and Omega-3 by Heating & Bubble Method

Parisa Mardani; Ghadir Rajabzadeh; Bijan Malaekeh-Nikouei; Aram Bostan

Volume 21, Issue 2 , May and June 2025, Pages 217-234

https://doi.org/10.22067/ifstrj.2024.88094.1367

Abstract
  IntroductionThe majority of pharmaceuticals and nutraceuticals are encapsulated in various delivery vehicles in order to avoid some restrictions. This is mainly due to the molecules' physicochemical instability in physiological structure and/or their low bioavailability. Food ingredients or bioactive ...  Read More

Research Article Food Biotechnology
Investigating the Effect of Natural Coating of Chitosan Nanoparticles and Nanohydroxyapatite on the Physiological Characteristics and Shelf Life of Button Mushroom (Agaricus bisporus)

Zahra Ziaei Ghahnavieh; Mohammad Reza Raji; Abdollah Ehteshamnia; Seyed Sajad Sohrabi

Volume 21, Issue 2 , May and June 2025, Pages 235-251

https://doi.org/10.22067/ifstrj.2024.90381.1376

Abstract
  IntroductionExcessive human exposure  to chemicals in agricultural practices  contribute to the production of unhealthy and environmentally destructive products. For this reason, natural coatings are used to prevent adverse changes in the quality of various products. Natural coatings can be ...  Read More

Short Article Food Technology
Evaluation of Cold Plasma on Physicochemical Properties of Rose Water

Zeinab Rahmani; Pasha Ahmadi; Reza Sharafati Chaleshtori

Volume 21, Issue 2 , May and June 2025, Pages 253-260

https://doi.org/10.22067/ifstrj.2024.90520.1381

Abstract
  IntroductionRose water, as one of the distillation products prepared from the rose, is widely used in the food industry and traditional medicine in Iran. Therefore, maintaining the microbial and chemical quality of this product is important. Non-thermal processing technologies have attracted wide attention ...  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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