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 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)
Research Article
Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake

Safura Jalali; Hossein Jalali; Seyyed Hossein Hosseini Ghaboos

Volume 14, Issue 4 , September and October 2018, Pages 451-460

https://doi.org/10.22067/ifstrj.v1396i0.60891

Abstract
  Introduction: Cakes by appropriate organoleptic characteristics are considered the most commonly used flour products all over the world. According to the role of dietary fiber on health and its ability to prevent some types of cancer and diabetes, fans of high-fiber foods is increasing. Pumpkin is a ...  Read More

Research Article
Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology

Mina Davoodi; Mahdi Kashani-Nejad; Aman Mohammad Ziaiifar; Mohammad Ghorbani

Volume 14, Issue 4 , September and October 2018, Pages 461-472

https://doi.org/10.22067/ifstrj.v1396i0.62792

Abstract
  Introduction: There are many methods for freezing and thawing of meat. Suitable technology must be applied for freezing and thawing of chicken to keep the quality of product effectively. Novel methods including high pressure, ohmic heating and high-voltage electrostatic field have been recently considered ...  Read More

Research Article
Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread

Fatemeh Omranifar; Hassan Ahmadi Gavghili; Mohammad Hossain Azizi; Ataallah Manafzadeh

Volume 14, Issue 4 , September and October 2018, Pages 473-483

https://doi.org/10.22067/ifstrj.v1396i0.64176

Abstract
  Introduction: Bread as a staple food for different groups of society at every level of income, plays important role in the nutritional basket. So enrichment bread by various components considered an eminent factor in compensating nutritional deficiencies. Materials and methods: The effect of partial ...  Read More

Research Article
Investigation of the effect of lactase on flavor and sugar quantity of formulated whey based beverage during storage

Zeynab Raftani Amiri; Mohammad Ezazi

Volume 14, Issue 4 , September and October 2018, Pages 485-493

https://doi.org/10.22067/ifstrj.v14i4.66350

Abstract
  Introduction: Nowadays, use of by products in formulation of functional foods in order to improve their nutritional value and also avoid environmental pollution in food industry is increasing. Whey, a by product of dairy industry is one of such compounds. The acid whey resulted from concentration of ...  Read More

Research Article
Antibiotic resistance pattern and frequency of ESBL producing Enterobacteriaceae isolated from lettuce and spinach in Gorgan

Anegol Kheradmand; Ania Ahani Azari; Ahmad Danesh

Volume 14, Issue 4 , September and October 2018, Pages 495-502

https://doi.org/10.22067/ifstrj.v1396i0.62853

Abstract
  Introduction: In recent years, there have been many epidemic outbreaks caused by consumption of contaminated vegetables. In most cases, Enterobacteriaceae were responsible for these epidemics. The purpose of this study was to investigate antibiotic resistance pattern and frequency of strains producing ...  Read More

Research Article
Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process

Olga Azimi; Reza Farhoosh; Mohebbat Mohebbi; Mahdi Saadatmand

Volume 14, Issue 4 , September and October 2018, Pages 503-516

https://doi.org/10.22067/ifstrj.v1396i0.63375

Abstract
  Introduction: Discerning the expiration status (rancid and non-rancid) of edible vegetable oils is very significant because of hazardous primary and secondary oxidation products. Oils are a nutritious and valuable food source which play an important role not only in supplying energy but also in sustaining ...  Read More

Research Article
Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress

Mohammad Ganjeh; Seyed Mahdi Jafari; Mehrdad Niakosari; Ali-Mohammad Tamaddon; Yahya Maghsoudlou

Volume 14, Issue 4 , September and October 2018, Pages 517-531

https://doi.org/10.22067/ifstrj.v1396i0.64845

Abstract
  Introduction: In recent years, production of nutraceuticals by adding bioactive compounds and nutrients has been grown substantially. These compounds are generally sensitive to environmental or gastrointestinal conditions and their bioavailability is limited due to destructive reactions. One of the common ...  Read More

Research Article
In vitro evaluation of anti-mold activity of annatto natural dye

Samaneh Rezaei; Mohammad Bagher Habibi Najafi; Fereshteh Hosseini; Reza Karazhyan

Volume 14, Issue 4 , September and October 2018, Pages 533-541

https://doi.org/10.22067/ifstrj.v1396i0.63949

Abstract
  Introduction: Nowadays, with the increasing awareness of the side effects of synthetic additives, consumer’s demand for colorants from natural sources has been increased. Annatto is an allowed natural colorant used in food industries, textiles, cosmetics and pharmaceutical products. The colorant is ...  Read More

Research Article
Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel

Amir Jajarmi; Bahareh Emadzadeh; Rassoul Kadkhodaee

Volume 14, Issue 4 , September and October 2018, Pages 543-559

https://doi.org/10.22067/ifstrj.v14i4.66898

Abstract
  Introduction: Carrageenans are a family of linear sulphated polysaccharides that have broad applications in the food sector and pharmaceutical industry. Based on the degree of sulphation (polyelectrolytes) in carrageenan, only Kappa and Iota carrageenan have the ability of forming a gel structure. The ...  Read More

Research Article
Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh

Najimeh Taghavi; Aman Mohammad Ziaiifar; Habibollah Mirzaee; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Hassan Sabbaghi

Volume 14, Issue 4 , September and October 2018, Pages 561-571

https://doi.org/10.22067/ifstrj.v14i4.56899

Abstract
  Introduction: Frying is a unit operation in which food is heated in oil to alter its eating quality. First reviews of frying performed on the principles of heat and mass transfer and oil uptake in foods, because during the frying process heat and mass transfer occurred between product and frying medium. ...  Read More

Research Article
Evaluation of physicochemical, textural and sensory properties of fortified yogurt with zinc and iron micronutrients

Mohammad Ganjeh; Seyed Mahdi Jafari; Mohammad Hoseinnejad

Volume 14, Issue 4 , September and October 2018, Pages 573-583

https://doi.org/10.22067/ifstrj.v1395i0.47226

Abstract
  Introduction: Yogurt is the most frequently consumed fermented milk product with a positive impact on human health due to its high nutritional value. Characteristics such as acidity, amount of free fatty acids with sensory characteristics and nutritional properties of yogurt are very important. Food ...  Read More

Research Article
Optimization of potato puree powder production using foam mat drying method

Atefeh Pourmahdi; Mohebbat Mohebbi; Ashraf Gohari Ardabili; Mehdi Varidi; Mohammad Reza Salahi

Volume 14, Issue 4 , September and October 2018, Pages 585-600

https://doi.org/10.22067/ifstrj.v14i4.60995

Abstract
  Introduction: Potato is one of the most consumed and highly nutritious vegetables with high energy, dietary fiber, phytochemicals, vitamins, and minerals which offer great benefit for utilization as functional food ingredient. The dried potato powder can be used in formulation of many foods like soups, ...  Read More

Research Article
Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying

Farnaz Hassanzadeh Rad; Fakhri Shahidi; Mohebbat Mohebbi; Mohammad Reza Salahi

Volume 14, Issue 4 , September and October 2018, Pages 601-616

https://doi.org/10.22067/ifstrj.v14i4.62801

Abstract
  Introduction: Kilka Fish is one of the most popular seafood products available for aquaculture development. It is a rich source of proteins, vitamins and minerals such as calcium and phosphor. The highly perishable nature of Kilka fish has strongly attracted researchers to find new methods to extend ...  Read More

Research Article
Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system

Mohammad Farhadi Chitgar; Mehran Alami; Yahya Maghsoudlou; Mohammad Reza Ataroudi

Volume 14, Issue 4 , September and October 2018, Pages 617-628

https://doi.org/10.22067/ifstrj.v1395i0.38628

Abstract
  Introduction: Gummy candies are included in many confectionery products, such as jellies, pastilles and etc. The texture of gummy candies is achieved by using various gelling agents, such as gelatin, starch and pectin. Color is the most important quality attribute of gummy candies because it is appreciated ...  Read More

Research Article
Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance

Zahra Mohammadi; Mahdi Kashani-Nejad; Aman Mohammad Ziaiifar; Mohammad Ghorbani

Volume 14, Issue 4 , September and October 2018, Pages 629-644

https://doi.org/10.22067/ifstrj.v14i4.64826

Abstract
  Introduction: The commercial lye peeling method used in kiwifruit processing industry is water and energy intensive process and has negative impact on the environment. Infrared (IR) technology has been proposed as an alternative to food processing technologies with attractive merits such as uniform heating, ...  Read More

Research Article
Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology

Samaneh Joodi Attar; Vahid Hakimzadeh; Hassan Rashidi

Volume 14, Issue 4 , September and October 2018, Pages 645-655

https://doi.org/10.22067/ifstrj.v1396i0.64148

Abstract
  Introduction: Cheese is a dairy product that commonly used and has lots of variety in the world. Among the various types of cheese, UF cheese is attracting more consumers in Iran. The need to change the flavor and make a diversity in this product has been considered for long time. Since high fat foods ...  Read More

Research Article
Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum

Samira Abbaspour Monjezi; Mohammad Reza Edalatian Dovom; Mohammad Bagher Habibi Najafi; Arash Koocheki

Volume 14, Issue 4 , September and October 2018, Pages 657-670

https://doi.org/10.22067/ifstrj.v1396i0.64251

Abstract
  Introduction: Nowadays, consumers prefer foods produced without synthetic preservatives. These chemical preservatives have been gradually replaced by natural preservatives in formulation of edible films and coating. Since, edible films can be applied as carriers of antimicrobial agents, so, these aforementioned ...  Read More

Research Article
The effect of the addition of flaxseed meal flour on the physical characteristics of sponge cake

Sara Bahadoran; Javad Keramat; Mohammad Hojjatoleslami

Volume 14, Issue 4 , September and October 2018, Pages 671-684

https://doi.org/10.22067/ifstrj.v1395i0.32711

Abstract
  Introduction: The diet regulation is one of the primary principles for maintenance of physical and mental health. Flax is an annual plant from the genus Linum with the scientific name “Linaceae” which it grows as a shrub. Flaxseed is in the category of the oilseeds. In Iran, the Flaxseed meal wasted ...  Read More