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)

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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: 09-03-2024

Full Research Paper Food Biotechnology
Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating

Dina Shahrampour; Morteza Khomeiri; Seyed Mohammad Ali Razavi; Mahboobeh Kashiri

Volume 20, Issue 2 , May and June 2024, Pages 183-198


  Introduction Increasing public awareness of the impact of diet on health has increased the demand for healthy food products, especially probiotics. Probiotics are living and non-pathogenic microorganisms with beneficial effects on the host when consumed on a regular basis  and sufficient amounts ...  Read More

Full Research Paper Food Engineering
Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System

Mohaddese Ahmadi; Hadi Samimi Akhijahani; Payman Salami

Volume 20, Issue 2 , May and June 2024, Pages 119-216


  Introduction Solar energy is one of the sources of renewable energy that can be used in both buildings, industry and agriculture in the form of heat or electrical energy. According to previous researches, energy consumption in the world is doubling every 20 years. However, the use of renewable energy ...  Read More

Full Research Paper Food Chemistry
Investigation of Thermal Stability of Sunflower and Olive Triacylglycerols under the Influence of Gallic Acid and Methyl Gallate

Mozhgan Akbari; Reza Farhoosh; M. Moeenfard

Volume 20, Issue 2 , May and June 2024, Pages 217-227


  Introduction Today, many edible oils such as palms, corn, soybeans and sunflowers are used in food preparation. Essential oleic, linoleic and linolenic fatty acids, found abundantly in olive, sunflower and soybean oils, respectively, play an important role in maintaining health. Antioxidant compounds ...  Read More

Short Article Food Technology
The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions

Rahman Yousefi; Mohammadreza Pourghayoumi; Seyyed Samih Marashi; Ali Ghasemi

Volume 20, Issue 2 , May and June 2024, Pages 229-236


  IntroductionDate palm (Phoenix dactylifera) is one of the most important horticultural products in arid and semi-arid regions of Iran. One of the factors affecting the quality and nutritional elements of date fruit- as an important and strategic fruit in the country, with high nutritional and health ...  Read More

Full Research Paper Food Technology
The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert

Ali Akbar Shokouhian; Shahriyar Einizadeh; Mehrdad Dashti

Volume 20, Issue 2 , May and June 2024, Pages 237-247


  IntroductionCherry, with the scientific name Prunus avium L., is one of the most important stone fruit trees in temperate regions, belonging to the Rosaceae family and the Prunoideae subfamily. Edible coatings are thin layers of materials that are used on the surface of the product and are an alternative ...  Read More

Full Research Paper Food Technology
Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening

Aliakbar Gholamhosseinpour; Ali Karimi Davijani; Mostafa Karami

Volume 20, Issue 2 , May and June 2024, Pages 249-266


  Introduction  Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses ...  Read More

Full Research Paper Food Biotechnology
Production of Gelatin-Pullulan- Nanofibers Cellulose Film Containing Salmonella Phages and Effect Its Anti-salmonella Against Salmonella typhimurium

Asma Entezari; Nasser Sedaghat; Golshan Shakeri

Volume 20, Issue 2 , May and June 2024, Pages 267-279


  Introduction  The main sources of Salmonella for humans are pork, beef, chicken, eggs, fruits, vegetables, and their derivatives such as mayonnaise, and peanut butter. Different species of Salmonella can adapt, grow or survive at different environmental conditions. Salmonella enterica is a majorcause ...  Read More

Full Research Paper Food Technology
Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread

Ali Hashemi Shektai; Jafar Mohammadzadeh Milani; Ali Motamedzadegan; Sepide Haghighat-Kharazi

Volume 20, Issue 2 , May and June 2024, Pages 281-293


  Introduction  Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the functional characteristics of gluten-free flours and ...  Read More

Full Research Paper Food Chemistry
Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties

Zeinab Nooshi Manjili; Alireza Sadeghi Mahoonak; Vahid Erfani Moghadam; Mohammad Ghorbani; Hoda Shahiri Tabarestani

Volume 20, Issue 2 , May and June 2024, Pages 295-308


  Introduction Seeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pumpkin seeds have a high content of protein (30–40% ...  Read More

Full Research Paper Food Technology
Comparison of Different Methods for Extracting the Astaxanthin from Fenneropenaeus merguiensis and Pontogammarus maeoticus

Parisa Feizi; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Seyed Mahdi Jafari; Amir Bahri

Volume 20, Issue 2 , May and June 2024, Pages 309-321


  Introduction  Astaxanthin is a widely used carotenoid pigment in the food industry which is extracted from various natural and synthetic sources. Nowadays, due to the adverse effects of organic solvents green solvents which are non-toxic, non-volatile and environmentally friendly have been proposed. ...  Read More

Full Research Paper Food Technology
Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan

Bahareh Shabanpour; Parastoo Pourashouri; Aniseh Jamshidi; Kaveh Rahmani farah; Akbar Vejdan Taleshmikaeil

Volume 20, Issue 2 , May and June 2024, Pages 323-337


  Introduction  Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular ...  Read More

Full Research Paper Food Engineering
Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process

Fakhreddin Salehi; Moein Inanloodoghouz; Sara Ghazvineh; Parisa Moradkhani

Volume 20, Issue 2 , May and June 2024, Pages 339-350


  IntroductionSour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and rich in phenolic compounds. The fruits are generally used for processing purposes, such as ...  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


  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


  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


  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


  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


    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 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


  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


  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 absorption of donut oil using saponinized quinoa flour

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

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


  Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet products made from wheat flour. The lack of wheat and its sensitivity to changes in weather conditions as well as bad economic ...  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


  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. They 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


  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

Vahid Hakimzadeh; Fatemeh Ghorbanpour; Hassan Rashidi

Articles in Press, Accepted Manuscript, Available Online from 09 September 2023


  Introduction: One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Functionality process by adding useful compounds to food while maintaining its appearance improves properties of foods. Nowadays, due to the importance ...  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


  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


  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


  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

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