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
Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process

Marzieh Mirzaaghaei; Amir Hossein Goli; Milad Fathi

Volume 14, Issue 1 , March and April 2018, Pages 1-16

https://doi.org/10.22067/ifstrj.v1395i0.53088

Abstract
  Introduction: Flavor, taste, odor and color of fresh apple juice is unstable during concentration process and storage. Pectic substances and phenolic compounds are responsible for these physicochemical changes. So, decreasing of these compounds is necessary to improve the appearance and marketability ...  Read More

Research Article
Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed

Hamid Bakhshabadi; Habibollah Mirzaee; Alireza Ghodsvali; Seyed Mahdi Jafari; Aman Mohammad Ziaiifar

Volume 14, Issue 1 , March and April 2018, Pages 17-26

https://doi.org/10.22067/ifstrj.v1395i0.57722

Abstract
  Introduction: Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly nowadays as seasoning in food product industries due to considerable medicinal properties and high nutritional impacts. Oil extraction by pressing method as an approach compared to other methods ...  Read More

Research Article
Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles

Seyed Mahdi Ojagh; Akbar Vejdan Taleshmikaeil; Mehdi Abdollahi

Volume 14, Issue 1 , March and April 2018, Pages 27-38

https://doi.org/10.22067/ifstrj.v1395i0.57476

Abstract
  Introduction: Natural polymers have gained increasing attention for the development of packaging to reduce ecologically-related problems caused by plastic packaging (environmental pollution). Among these natural polymers, proteins such as gelatin is considered a good candidate for food packaging. However, ...  Read More

Research Article
Preparation and characterization of some functional properties of Aroos bean (Phaseolus Vulgaris) protein isolate

Sarvenaz Osia; Zeynab Raftani Amiri

Volume 14, Issue 1 , March and April 2018, Pages 39-47

https://doi.org/10.22067/ifstrj.v1395i0.57744

Abstract
  Introduction: The Phaseolus Vulgaris on a global scale of cultivation has been categorized in the first rank and considered as the seventh staple food in the world. Proteins are usually classified into 3 groups including flours with 50 to 65 percent protein, concentrate with 65 percent protein and isolates ...  Read More

Research Article
Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique

Hossein-Ali Tash Shamsabadi; Seyedeh Hoda Yoosefian; Ayat Mohammad Razdari

Volume 14, Issue 1 , March and April 2018, Pages 48-58

https://doi.org/10.22067/ifstrj.v1395i0.58861

Abstract
  Introduction: Tomato is one of the most important vegetable crops in Iran and is grown commercially in every state in the country. Tomatoes are climacteric in nature and climacteric fruits submitted to gamma irradiation exhibit a delay of ripening. In the specific case of tomatoes, irradiation generally ...  Read More

Research Article
Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf

Elham Shokooh Saremi; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast; Masoumeh Bahreini

Volume 14, Issue 1 , March and April 2018, Pages 59-68

https://doi.org/10.22067/ifstrj.v1396i0.59302

Abstract
  Introduction: It has been well demonstrated that vegetables provide, in addition to other basic nutrients, bioactive substances with beneficial effects on human health. In fact, the consumption of vegetables has been associated with lower incidence and lower mortality rates of cancer and cardiovascular ...  Read More

Research Article
The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste

Hamed Saberian; Zohreh Hamidi-Esfahani; Hassan Ahmadi Gavghili; Mohsen Barzegar

Volume 14, Issue 1 , March and April 2018, Pages 69-80

https://doi.org/10.22067/ifstrj.v1396i0.61093

Abstract
  Introduction: Ohmic heating or direct resistance heating is one of the several electromagnetic based methods, occurs when alternating electrical current is passed through a conductive material, with the primary purpose of heating it due to the electrical resistance of the foods. There are many applications ...  Read More

Research Article
Evaluation of Bioactive Compounds of White mahaleb Juice

Firooze Bazrafkan; Soheila Zarringhalami; Ali Ganjloo

Volume 14, Issue 1 , March and April 2018, Pages 81-92

https://doi.org/10.22067/ifstrj.v1396i0.56800

Abstract
  Introduction: In recent years special attention has been paid to the use of natural sources contain healthy bioactive compounds. Fruit and vegetable juices are a good source of many biologically active compounds, particularly vitamins, minerals and phenols. Phenolic compounds are secondary metabolites ...  Read More

Research Article
Developing probiotic bread using Lactobacillus reuteri part 2: Evaluation of fluidized bed double microencapsulation on thermal stability of Lactobacillus reuteri

Layla Zaghari; Alireza Bassiri; Somaye Rahimi; Ali Zonousi

Volume 14, Issue 1 , March and April 2018, Pages 93-106

https://doi.org/10.22067/ifstrj.v1396i0.56866

Abstract
  Intoduction: Probiotic products have been used worldwide in the last decades. They are significantly gaining popularity and their consumption is associated with increasing levels of health-consciousness. Probiotics can be defined as microbial cells that have a beneficial effect on the health and wellbeing ...  Read More

Research Article
The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties

Battol Attar; Seyedeh Zahra Seyed Alangi; Sara Jorjani

Volume 14, Issue 1 , March and April 2018, Pages 107-118

https://doi.org/10.22067/ifstrj.v1396i0.56879

Abstract
  Introduction: Value-added products, referring to the fact that a raw commodity or commodities are transformed into a processed product through use of materials and technology, may have different appearances, textures, tastes and smells than their raw material. Fried product is one of the most popular ...  Read More

Research Article
Effect of concentration on the rheological and physicochemical properties of lemon juice

Ali Motamedzadegan; Elahe Omidbakhsh Amiri; Mahboubeh Jamshidi; Tandis Khosravi rad

Volume 14, Issue 1 , March and April 2018, Pages 119-131

https://doi.org/10.22067/ifstrj.v1396i0.59409

Abstract
  Introduction: In industrial operations, a product is submitted to a range of shear rates. The knowledge of the changes in rheology with temperature, frequency and shear rate is needed to design the equipment of operations. The lemon juice is used extensively in the food industry. Information about rheological ...  Read More

Research Article
Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss)

Zeinab Noori Hashemabad; Bahareh Shabanpour; Hamed Azizi; Seyed Mahdi Ojagh; Alireza Alishahi

Volume 14, Issue 1 , March and April 2018, Pages 132-144

https://doi.org/10.22067/ifstrj.v1396i0.59856

Abstract
  Introduction: The importance of maintenance and supply fresh fish instead of frozen due to the consumers interested in fresh fish is highly regarded. Titanium dioxide is a non-toxic nanoparticle that the American Food and Drug Administration approve its using at levels that are in contact with food. ...  Read More

Research Article
Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying

Elnaz Ghaem far; Seyed Mahmoud Reza Hojjati

Volume 14, Issue 1 , March and April 2018, Pages 145-161

https://doi.org/10.22067/ifstrj.v1396i0.59917

Abstract
  Introduction: Adding color to Foods can make them more appealing to consumers, to allow consumers to identify what taste to expect from a product, and to protect sensitive flavors from light. Color has always played a vital role in food selection and acceptance, and colorants are added to foods to alleviate ...  Read More

Research Article
Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes

Soheyl Reyhani Poul; Seyed Ali Jafapour; Reza Safari

Volume 14, Issue 1 , March and April 2018, Pages 162-176

https://doi.org/10.22067/ifstrj.v1395i0.53714

Abstract
  Introduction: With the growing population and following the efforts of food production industries, more waste is produced which can be recovered by adding value and brought them back into the cycle of production and consumption. The reason behind is firstly the reduction of waste and secondly the economic ...  Read More

Research Article
Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi"

Saeedeh Zarbakhsh; Somayeh Rastegar

Volume 14, Issue 1 , March and April 2018, Pages 177-186

https://doi.org/10.22067/ifstrj.v14i1.60214

Abstract
  Introduction: The date palm (Phoenix dactylifera L.) plays an important social, environmental, and economic role for many people living in arid and semiarid regions of the world. Fruits of the date palm are very commonly consumed in many parts of the world and considered as a vital component of the diet ...  Read More

Research Article
Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough

Elham Eshaghabadi; Farajollah Shahriari; Mohammadreza Nassiry; Mohammad Reza Edalatian Dovom; Amin Mirshamsi

Volume 14, Issue 1 , March and April 2018, Pages 187-194

https://doi.org/10.22067/ifstrj.v1396i0.50581

Abstract
  Introduction: Bread is considered as one of the most important commodity which has provided human nutritional needs for several centuries. In recent decades, bread consumption has witnessed tremendous increase due to rising of other foods expenses. Cereal and bread industries has been always concerned ...  Read More

Research Article
Effect of different storage methods on quantity and quality of potato

Jafar Nabati; Farshad Izadi; Reza Abbasi; Farshid Hassani

Volume 14, Issue 1 , March and April 2018, Pages 195-206

https://doi.org/10.22067/ifstrj.v1396i0.57671

Abstract
  Introduction: Potato (Solanum tuberosum) belongs to Solanaceae family and is a perennial plant which is herbaceous in nature. Potato is the world’s number one non-grain food commodity and 75% of the total production are being harvested in densely populated developing countries such as China and India, ...  Read More

Research Article
Effect of wheat and oat dietary fibers on quality and prevention of shrimp analogue products deformation during deep frying

Sakineh Heydari; Bahareh Shabanpour; Parastoo Pourashouri

Volume 14, Issue 1 , March and April 2018, Pages 207-217

https://doi.org/10.22067/ifstrj.v1396i0.58850

Abstract
  Introduction: One of the most important factors in the production of bread products is the frying process. Deep frying by moving a water mass separated from the product to the outside can cause deformation and fracture of the crust of bread products, therefore, This study aimed to evaluate the effect ...  Read More