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 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)
Research Article
Effect of lipid edible coatings on physicochemical and microbial properties of raisin

Azam Ayoubi; Nasser Sedaghat; Mahdi Kashani-Nejad; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 11, Issue 5 , November and December 2015, Pages 496-507

https://doi.org/10.22067/ifstrj.v0i0.38002

Abstract
  Introduction: Raisin is a principal traditional export product of Iran and has a special position in the foreign trade of the country.During storage, the product turns sticky and hard due to exudates syrup and moisture loss. To solve this problem, the application of edible coating would be an appropriatesolution. ...  Read More

Research Article
Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread

Seyed Ali Mortazavi; Zahra Sheikholeslami; Mehdi GhiafeDavoodi

Volume 11, Issue 5 , November and December 2015, Pages 508-520

https://doi.org/10.22067/ifstrj.v0i0.38084

Abstract
  Introduction: Bread stales and unfortunately it is a certainty and causes significant product waste all over the world.Staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during ...  Read More

Research Article
Effect of pH Changes on Functional Properties of Fenugreek Protein Isolate

Samira Feyzi; Mehdi Varidi; Fatemeh Zare; Mohammad Javad Varidi

Volume 11, Issue 5 , November and December 2015, Pages 521-534

https://doi.org/10.22067/ifstrj.v0i0.37998

Abstract
  Introduction: Plant proteins play a significant role in the human diet, and among which legumes are excellent foods with several nutritional and functional advantages and low price. Among legumes, fenugreek (Trigonella foenum graecum) seed, belonging to the Fabaceae family, is a great source of plant ...  Read More

Research Article
Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design

Amir Pourfarzad; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast; Mohammad Hassanzadeh Khayyat

Volume 11, Issue 5 , November and December 2015, Pages 535-545

https://doi.org/10.22067/ifstrj.v0i0.37987

Abstract
  Introduction: Fructans are an important product of the industry of prebiotics. In addition to their interesting nutritional and health benefit properties, fructans are also used in food formulations for their techno-functional properties such as fat substitute, bulk agent, water retention. Serish (Eremurus ...  Read More

Research Article
Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety)

Nasser Sedaghat; Ghodsieh Moradi; Sara Khoshnoudi; Arash Koocheki

Volume 11, Issue 5 , November and December 2015, Pages 546-559

https://doi.org/10.22067/ifstrj.v0i0.38749

Abstract
  Introduction:Pistachio (Pistaciavera L.) is a tasty nuts and a good source of nutrients. During the last decade, the worldwide trades of pistachio have increasing trend, likely reflecting on the increase in consumers demand for this nuts. The high oil and essential fatty acid contents of the pistachio ...  Read More

Research Article
Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography.

Zeinab Mohammadi; Dina Morshedi; Masoud Mashhadi Akbar Boojar; Farhang Aliakbari

Volume 11, Issue 5 , November and December 2015, Pages 560-571

https://doi.org/10.22067/ifstrj.v0i0.28652

Abstract
  Introduction: Hen egg white lysozyme (HEWL) is one of the proteins that has become increasingly important in many industrial aspects, including food and drug industries as well as high-technologies such as nanotechnology due to its specific properties. Its high thermal stability makes it a good natural ...  Read More

Research Article
Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil

Latifeh Pourakbar

Volume 11, Issue 5 , November and December 2015, Pages 572-583

https://doi.org/10.22067/ifstrj.v0i0.29073

Abstract
  Introduction: Lipid oxidation is a major cause of food quality deterioration during storage of oils, fats and other fat-containing foods. Oxidation of lipids results in changes that may affect the nutritional quality, wholesomeness, colour, flavour and texture of food. Moreover, the products of lipid ...  Read More

Research Article
Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin

Abdolkhalegh Golkar; Ali Nasirpour; Javad Keramat

Volume 11, Issue 5 , November and December 2015, Pages 584-596

https://doi.org/10.22067/ifstrj.v0i0.29753

Abstract
  Introduction: Hydrocolloids are widely used in food systems as an emulsifying or stabilizing agent. One way to improve the emulsifying properties of hydrocolloids is complexation with proteins. In general, protein and hydrocolloid components may be combined together by either A) covalent bonding (conjugates) ...  Read More

Research Article
Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying

Fatemeh Roshani; Sara Movahhed; Hossein Ahmadi Chenarbon

Volume 11, Issue 5 , November and December 2015, Pages 597-607

https://doi.org/10.22067/ifstrj.v0i0.31061

Abstract
  Introduction: Potato is raw food stuff with high popularity worldwide when deep fried. Deep frying is a fast budget process used for preparing savory food. In this process, oil is used both as a heating intermediate and as an ingredient producing calorific products. Nutrition has become a major health ...  Read More

Research Article
Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 11, Issue 5 , November and December 2015, Pages 608-619

https://doi.org/10.22067/ifstrj.v0i0.31487

Abstract
  Introduction: Batter coating is a new technology to reduce fat content of fried foods. The ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. Among batter additives, proteins can be used as an important ...  Read More

Research Article
Effect of adding corn malt on quality and shelf life of Barbari bread

Amir abbas Omidfar; Esmaeil Atayesalehi; Zahra Sheikholeslami

Volume 11, Issue 5 , November and December 2015, Pages 620-630

https://doi.org/10.22067/ifstrj.v0i0.31959

Abstract
  Introduction: Low quality and short shelf-life are the most important reasons for bread waste. Statistics show that each Iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. Previously barley malt ...  Read More

Research Article
Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying

Zahra Hashemi; Mohammad Hojjati; Mohammad Tahanejad

Volume 11, Issue 5 , November and December 2015, Pages 631-642

https://doi.org/10.22067/ifstrj.v0i0.32269

Abstract
  Introduction: Oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of fatty foods. In general, use of synthetic antioxidants during the manufacturing process are applied to prevent ...  Read More

Research Article
Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator

Masumeh Molashahi; Ebrahim Alizadeh Doughikollaee; Ghorbanali Mahghani

Volume 11, Issue 5 , November and December 2015, Pages 643-653

https://doi.org/10.22067/ifstrj.v0i0.32809

Abstract
  Introduction: Fish salting is a traditional method of processing in most countries including Iran. There are different methods of salting which can be used for producing different salted products. There is variation in the amount of salt used in the salting process depending on the context of use.Salting ...  Read More

Research Article
Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying

Atefeh Farahmand; Fateme Mousavi Baygi; Masoud Taghizadeh; Amin Ziaforoughi

Volume 11, Issue 5 , November and December 2015, Pages 654-664

https://doi.org/10.22067/ifstrj.v0i0.32844

Abstract
  Introduction: One of the most important aspects of food preservation is controlling the moisture of material such as fruits.Dryingis considered as important method to controlbacteriasafely using reduction of moisture. The hot air drying method has been widely adopted in manufacturing of conventional ...  Read More

Research Article
Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage

Seyed Yousef Pourmir; Alireza Sadeghi Mahoonak; Javad Fattahi Moghadam; Yahya Maghsoudlou; Mohammad Ghorbani

Volume 11, Issue 5 , November and December 2015, Pages 665-676

https://doi.org/10.22067/ifstrj.v0i0.33974

Abstract
  Introduction: Citrus fruits, which belong to the family of rutaceae are one of the main fruit tree crops grown throughout the world. Although sweet orange (Citrus sinensis) is the major fruit in this group accounting for about 70% of citrus output.Citrus fruits are well – appreciated fortheir refreshing ...  Read More

Research Article
Study of temporal variations of color and temperature on bruised apples from thermal and visible images

Omid Doosti Irani; Mahmood Reza Golzarian; Mohammad Hosein Aghkhani; Hassan Sadrnia

Volume 11, Issue 5 , November and December 2015, Pages 677-693

https://doi.org/10.22067/ifstrj.v0i0.37029

Abstract
  Introduction: High percentage of orchard products, such as apples, is wasted due to mechanical damages that cause fruit quality loss. Damages due to static or dynamic pressure or impact are among very common mechanical damages that begin to bruise fruits. Post-harvest bruise damage is a major cause for ...  Read More

Short Article
Effect of guar and basil seed gums on physical properties of low fat and light ice cream

Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Bahareh Emadzadeh

Volume 11, Issue 5 , November and December 2015, Pages 696-706

https://doi.org/10.22067/ifstrj.v0i0.38075

Abstract
  Introduction: Recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. Fat is a multifunctional ingredient in ice cream system. Thus, in attempts to provide desirable ...  Read More

Short Article
Control of microbial population using of nanocomposite film in vitro and in vivo tests

Hojatollah Bodaghi; Younes Mostofi; Abdulrasoul Oromiehie; Zabihollah Zamani; Babak Ghanbarzadeh; Ziba Ghasimi Hagh

Volume 11, Issue 5 , November and December 2015, Pages 707-708

https://doi.org/10.22067/ifstrj.v0i0.32268

Abstract
  Introduction: Active and intelligent packaging devices and systems represent emerging technologies that may have profound implications on the quality, safety and integrity of packaged food and beverage products. It is well known that the photocatalyst titanium dioxide (TiO2), being a wide band gap (3.2 ...  Read More