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 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Research Article
Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM

Ali Taheri; Abdolmohammad Abedian Kenari; Ali Motamedzadegan; Mehran Habibi Rezaie

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18466

Abstract
  Protein hydro-lysate was prepared from Gold striped sardine (Sardinella gibossa) by Papain. Hydrolysis conditions (time, temperature, and enzyme activity) were optimized by response surface methodology (RSM) using a factorial design and anti-oxidative activity was the dependent variable. Results of the ...  Read More

Research Article
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

Research Article
Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film

Homa Baghaei; Farimah Aghaei; Nasser Sedaghat; Mohebbat Mohebbi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18468

Abstract
  In view of the importance environmental pollution caused by plastic food packaging, in recent years there is a considerable interest in edible films and coating based on polysaccharides, proteins, lipids or combination of them. Edible coatings also serve as carriers of food additives such as anti-browning ...  Read More

Research Article
Oxidative Stability of Iranian Commercial Olive Oils

Reza Farhoosh; Mohammad Hossein Hadad Khodaparast

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18469

Abstract
  In the present study, the oxidative stability of nine Iranian commercial olive oils, including four virgin samples and five deodorized ones, was compared to that of two foreign virgin olive oils. In total, the foreign samples had the MUFA/PUFA ratios (av. 9.27) higher than those of domestic ones (av. ...  Read More

Research Article
Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software

Zahra Izadi; Ali Nasirpour; Ghasem Ali Garoosi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18470

Abstract
  Phytosterols have been used for reduction of cholesterol since 1950. The high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. The Cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison ...  Read More

Research Article
Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media

Marjaneh Alinejhad; Bahareh Shabanpour; Reza Safari; Mozhgan Alinejhad; Hassan Nasrollahzadeh Saravi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18471

Abstract
  The objective of this study was to produce fish peptone from tuna (Thunnus tonggol) viscera, by Alcalase. Response Surface Methodology (RSM) was employed for optimizing the temperature and pH. Hydrolysis was done in different tempratures (50-65˚C) , pH (8-8. 5) and selected 13 treatments. Samples with ...  Read More

Research Article
Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit

Shahla Khodabakhsh Aghdam; Mahdi Moradi; Alireza Yousefi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18472

Abstract
  In this research, Papaya slices with dimensions of 0.5×2×5 cm3 were dried at 45 °C using a cabinet dryer in which drying air velocity and relative humidity were 0.9 m/s and 30%, respectively. The moisture diffusion coefficient of Papaya was determined in this drying condition. Mass transfer equation ...  Read More

Research Article
Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province

Hoda Khalesi; Mohammad Alizadeh khaled abad; Mahmoud Rezazadehbari

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18473

Abstract
  Zedo gum is a polysaccharide that exudates from Amygdalus scoparia Spach tree. In this study the apparent viscosity under the influence of the gum concentration (0.5%, 0.75%, 1%, 2%, 3%, 4% and 5% w/v), temperature (20, 45, and 70 ˚C), pH (2, 5 and 8) and salt concentration (0-0.5 M) has been investigated. ...  Read More

Research Article
Evaluation of Effective Factors on Juice Extraction Process from Variety of Date-Palm Fruit Kaluteh and Optimization Using Response Surface Methodology

Mehdi Jalali; Esmaeil Atayesalehi; Mohammad Hossein Hadad Khodaparast

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18475

Abstract
  Of a large amount of date palms cultivated and harvested in Iran, only about 11 – 12 annual percent is used in food processing and packaging industries. Due to the poorq uality of produced dates, it is regarded as waste and is mainly used as feed stocks. Thus, through producing syrup and liquid sugar ...  Read More

Research Article
Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri)

Sanaz Ojnordi; Majid Javanmard; Simin Asadollahi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18476

Abstract
  Due to environmental risks generated by application of non-degradable and synthetic films, many researches have shown increasing tendency to edible coatings for storing food such as fruits and vegetables. Whey protein is considered one of the most common sources of edible coatings and its use has been ...  Read More