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

88

Number of Authors

1,467

Number of Submissions

1,959

 Number of Rejected Articles

936

 Number of Accept Articles

972

Number of Reviewers

496

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

Research Article 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

Volume 20, Issue 4 , September and October 2024, Pages 351-367

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

Abstract
  IntroductionOne of the synthetic and harmful preservatives used in sausage formulation is sodium nitrite. This compound helps to increase the shelf life and marketability of meat products by preventing the growth of anaerobic bacteria, especially clostridium, exerting an antioxidant effect, stabilizing ...  Read More

Research Article 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

Volume 20, Issue 4 , September and October 2024, Pages 369-380

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

Abstract
  IntroductionMayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or liquid product prepared from emulsification fat substitutes ...  Read More

Research Article Food Technology
Optimization of Pigment Extraction from Red Beet

Mahshad Lavarsetagh; Nafiseh Zamindar; Yasaman Esmaeili

Volume 20, Issue 4 , September and October 2024, Pages 381-393

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

Abstract
  Introduction The first quality attribute about food evaluated by consumer is visual characteristics. The apparent attributes of a product include its shape, color, packaging, size, and uniformity. The consumer considers the product's appearance in the first step before any other information about ...  Read More

Research Article Food Technology
The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice

Zahra Dehghan; Elnaz Milani; Neda Hashemi

Volume 20, Issue 4 , September and October 2024, Pages 395-407

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

Abstract
   IntroductionGastrointestinal diseases are very important among human societies, especially in developing countries. Celiac disease is one of these diseases, caused by the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary to ...  Read More

Short Article Food Chemistry
Investigation of Physicochemical and Antioxidant Properties of Shahani and Khassui Date's Palm and Kernel from Zarrin Dasht Region in Fars Province

Zahra Khodakaramifard; Hannan Lashkari

Volume 20, Issue 4 , September and October 2024, Pages 409-416

https://doi.org/10.22067/ifstrj.2024.83464.1271

Abstract
  Introduction The date palm (Phoenix dactylifera L.) plays an important social, environmental, and economical role for many people living in arid and semiarid regions of the world. Date fruit is one of the major agricultural crops in the East Asia region, where about 90% of the world's dates are cultivated. ...  Read More

Research Article Food Technology
Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics

Ebrahim Taghizadeh; Mohammad Alizadeh khaled abad; Hamed Hassanzadeh

Volume 20, Issue 4 , September and October 2024, Pages 417-431

https://doi.org/10.22067/ifstrj.2024.84940.1289

Abstract
  IntroductionEdible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve their nutritional and sensory value. In addition, edible ...  Read More

Research Article Food Biotechnology
Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread

Mina Rasoulifar; Alireza Sadeghi; Fahimeh Hajinia; Maryam Ebrahimi; Mohammad Ghorbani

Volume 20, Issue 4 , September and October 2024, Pages 433-446

https://doi.org/10.22067/ifstrj.2024.85646.1299

Abstract
  IntroductionWheat bread is a staple food worldwide, and bread making using sourdough is one of the oldest technologies. In this regard, the use of legume sourdough is important in improving the quality of wheat bread. Sprouted legumes are also proper substrates rich in bioactive compounds for sourdough ...  Read More

Research Article Food Biotechnology
Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature

Elnaz Mehrabi; Mojtaba Bonyadian; Aziz A. Fallah

Volume 20, Issue 4 , September and October 2024, Pages 447-463

https://doi.org/10.22067/ifstrj.2024.85460.1300

Abstract
  IntroductionRecently, the use of new packaging materials and natural additives for improving the durability and preservation of foods has been increasingly considered. Edible coatings containing plant extracts lead to increase the shelf life of food, do not cause environmental contamination, and do not ...  Read More

Research Article Food Technology
The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage

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

Volume 20, Issue 4 , September and October 2024, Pages 465-483

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

Abstract
  Introduction Ziziphus mauritiana, also known as Ber fruit, is a tropical fruit from the Rhamnaceae family with high nutritional value and a short shelf life. Edible coatings the surface of the fruit can play a positive role in increasing its shelf life. The application of alginate (Al), a linear polysaccharide ...  Read More

Research Article Food Technology
Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging

Behshad Tahani; Babak Beheshti; Mohsen Heidarisoltanabadi; Ehsan Hekmatian

Volume 20, Issue 4 , September and October 2024, Pages 485-498

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. Determining the quality parameters of agricultural products requires the use of various methods, which are different according ...  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 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
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
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

Research Article Food Biotechnology
Antimicrobial and antioxidant effects of sage seed gum film incorporated with Laurus nobilis essential oil nanoemulsion

Hadis Taghvatalab; Dornoush Jafarpour

Articles in Press, Accepted Manuscript, Available Online from 04 July 2024

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 the ...  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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