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 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Research Article
Study on the Migration of Terephthalates from PET bottles of Sunflower oil,Production of Pars Vegetable Oil

Katauon Abrari; Parvin Zandi; Mojtaba Ghadiri; Mohamad Taghi Mazlumi

Volume 4, Issue 2 , October 2008

https://doi.org/10.22067/ifstrj.v4i2.2077

Abstract
  In Iran, the majority of vegetable oil producers , use PET for packaging their products . Due to high solubility of PET oligomers in the oils , and shelf life of liquid oils , it is expected that some compounds migrate into the oil . This study was carried out to determine the amount of migration of ...  Read More

Research Article
The effects of acetic and lactic acids addition on the texture and morphological structure of rice (Domsiyah variety) during cooking

Effat Ghasemi; Mohamad Taghi Hamed Mosavian; Mohammad Hossein Hadad Khodaparast

Volume 4, Issue 2 , October 2008

https://doi.org/10.22067/ifstrj.v4i2.2078

Abstract
  In this work, the effects of acetic and lactic acids addition to rice during cooking, on the texture and morphological properties, and too, the gelatinization temperature (GT) of the cooked Domsiyah rice was investigated. All experiments were carried out in triplicate and data analyzed in randomized ...  Read More

Research Article
Comparison Application of Different Sourdough on Phytic Acid Content of Traditional Iranian Bread (Lavash)

Zohreh Didar; Seyed Mahdi Seyedain Ardebili; Maryam Mizani; Mohammad Hossein Hadad Khodaparast; Ali Reaz Ghaemi

Volume 4, Issue 2 , October 2008

https://doi.org/10.22067/ifstrj.v4i2.2079

Abstract
  Usage of different lactic acid bacteria strain is one of the reduction methods in phytic acid content of bakery products. In this study the effect of making sourdough with L. plantarum and L. reuteri with DY=160 and DY=200 and replacement ratio 10, 20 and 30% instead of flour in dough formulation on ...  Read More

Research Article
Effect of whey protein concentrate , guar and xanthan gums on the quality and physicochemical properties of muffin cake

Azam Ayoubi; Mohammad Bagher Habibi Najafi; Mahdi Karimi

Volume 4, Issue 2 , October 2008

https://doi.org/10.22067/ifstrj.v4i2.2081

Abstract
  In this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (WPC) and different levels of guar and xanthan gums in the furmolation were evaluated.WPC at three levels ;25 , 50 and 75 % , guar gum at ...  Read More

Research Article
Effect of Alpha amylase and Ascorbic acid on rheological properties of doughand specific volume of strudel bread

Mohammad Ali Ghayour asli; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi

Volume 4, Issue 2 , October 2008

https://doi.org/10.22067/ifstrj.v4i2.2082

Abstract
  Effect of ascorbic acid and alpha amylase on rheological properties and specific volume of strudel bread was examined. Enzyme in three levels (0,300, 500 ppm) and ascorbic acid in three levels (0,100,200ppm) were used. Strudel was storaged in -17.c for 7 days. The samples thawed and proofed (Relative ...  Read More

Research Article
Comparison and evaluation of physicochemical properties and adulterations inproduced honeys of Shiraz province in different seasons

Hamid Reza Gheisari; Amir Reza Hamidian Shirazi

Volume 4, Issue 2 , October 2008

https://doi.org/10.22067/ifstrj.v4i2.2083

Abstract
  Honey is a plant extract that is gathered with bee and saved in comb after some modification. The apparent properties of honey, for example color, flavor and concentration, depend on rearing region of bee, climate and harvest season. The aim of this study was to investigate quality and adulteration in ...  Read More

Research Article
Survey of solvents extraction of grape seed extracts and assay of antimicrobial properties

Amir Salari; Mohammad Bagher Habibi Najafi; Reza Farhoosh; Seyed Hassan Marashi

Volume 4, Issue 2 , October 2008

https://doi.org/10.22067/ifstrj.v4i2.2084

Abstract
  This study has been done to survey of solvent system effect on extraction of grape seed extract and its antimicrobial properties. For this purpose, grape seed extracts were extracted with six different solvent systems. Minimum Bactericidal Concentration (MBC) of extract on six spoilage and Food-born ...  Read More