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-en
Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels

Lida Shashavani Mojarrad; Ali Rafe

Volume 14, Issue 3 , July and August 2018, Pages 1-16

https://doi.org/10.22067/ifstrj.v14i3.66501

Abstract
  Textural, thermal and microstructural properties of single component gels and binary composite gels (BCG) of high amylose corn starch (Hylon VII) mixed with wheat flour at different wheat flour/Hylon VII (WF/H) ratios (95:5, 90:10 and 85:15) and temperatures (100, 121 and 135ºC) were investigated. ...  Read More

Research Article-en
Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity

Makan Delfanian; Mohammad Hossein Hadad Khodaparast; Seyed Mohammad Ali Razavi; Reza Esmaeilzadeh kenari

Volume 14, Issue 3 , July and August 2018, Pages 17-28

https://doi.org/10.22067/ifstrj.v14i3.65394

Abstract
  The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction ...  Read More

Research Article-en
Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage

Parastoo Pourashouri; Bahareh Shabanpour; Zeinab Noori Hashemabad

Volume 14, Issue 3 , July and August 2018, Pages 29-40

https://doi.org/10.22067/ifstrj.v14i3.67959

Abstract
  Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food ...  Read More

Research Article-en
The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese

Mahdi Hosseini Bahri; Reza Esmaeilzadeh kenari

Volume 14, Issue 3 , July and August 2018, Pages 41-51

https://doi.org/10.22067/ifstrj.v14i3.66004

Abstract
  In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 kHz) ...  Read More

Research Article-en
Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process

Majid Rasouli

Volume 14, Issue 3 , July and August 2018, Pages 52-62

https://doi.org/10.22067/ifstrj.v14i3.66235

Abstract
  In this study, artificial neural networks (ANNs) was utilized for modeling and the prediction of moisture content (MC) of garlic during drying. The application of a multi-layer perceptron (MLP) neural network entitled feed forward back propagation (FFBP) was used. The important parameters such as air ...  Read More

Research Article-en
Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study

Simin Ghasemizadeh; Behzad Nasehi; Mohammad Noshad

Volume 14, Issue 3 , July and August 2018, Pages 65-73

https://doi.org/10.22067/ifstrj.v14i3.64863

Abstract
  In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated. Results showed, addition of quinoa and corn flour significantly decreased L* value and increased a* value of crust and ...  Read More