with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
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 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Research Article-en
Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods

Farhad Fatehi; Hadi Samimi Akhijahani

Volume 16, Issue 6 , January and February 2021, Pages 87-99

https://doi.org/10.22067/ifstrj.v17i3.84187

Abstract
  Nowadays, in modern agriculture, the combination of image processing techniques and intelligent methods has been used to replace smart machine instead of humans. In this study, an artificial image processing and artificial neural network (ANN) method was used to classify strawberry fruit of Parus variety. ...  Read More

Research Article-en
Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage

Seyed Hamidreza Ziaolhagh

Volume 16, Issue 6 , January and February 2021, Pages 101-110

https://doi.org/10.22067/ifstrj.v16i6.84456

Abstract
  In this study, some preservative solutions were used as an alternative to sulphur fumigation. For this purpose, sodium metabisulfite, calcium chloride, sodium acetate, and sodium carbonate solutions at concentrations of 0.5, 1 and 2 percent were applied. Grapes (Sorkh-e-Fakhri var.) were dipped in different ...  Read More

Research Article-en
Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages

Roya Rezaei; Hadi Koohsari

Volume 16, Issue 6 , January and February 2021, Pages 111-121

https://doi.org/10.22067/ifstrj.v16i6.84472

Abstract
  Probiotics are living microorganisms that provide beneficial effects when they are eaten with food. The probiotic dairy products raise the risks associated with increased cholesterol and lactose intolerance. In this research, fruit and vegetable juices of apple, banana, carrot and tomato were used as ...  Read More

Research Article-en
Production of a probiotic camel milk enriched with pomegranate peel powder

Seyed Mohsen Mortazavi; Hossein Jalali; Seyed Hamidreza Ziaolhagh

Volume 16, Issue 6 , January and February 2021, Pages 123-132

https://doi.org/10.22067/ifstrj.v16i6.89179

Abstract
  In this study, the probiotic bacterium Lactobacillus acidophilus with different percentages of pomegranate peel powder (0, 0.5, 1, 1.5, and 2%) were used to produce a functional camel milk-based beverage. The physicochemical, antioxidant and sensory properties of the resulting drinks were evaluated. ...  Read More

Research Article-en
Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 16, Issue 6 , January and February 2021, Pages 133-150

https://doi.org/10.22067/ifstrj.v16i6.86368

Abstract
  In this research, stepwise cooking and temperature fuzzy controller were designed during the infrared irradiation of apple with intermittent heating method. For this purpose, the dry blanching process and dehydration of apple slices were examined at three temperatures of 70, 75 and 80 °C based on ...  Read More

Research Article-en
An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread

Mohammad Noshad; Abbas Mirzaei; Sahar Asgharipour

Volume 16, Issue 6 , January and February 2021, Pages 151-163

https://doi.org/10.22067/ifstrj.v16i6.85794

Abstract
  In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, ...  Read More