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 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Research Article
Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk

Ashraf Nazarian; Seyed Ali Mortazavi; Majid Arab Ameri; Marzieh Bolandi; Mohammad Mahdi Karimkhani

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14351

Abstract
  Recently great afford have focused on the production of food and beverages which are rich in phenolic and antioxidant components. The epidemiology investigations have proved that the regular Composition of food and beverages are richer in phenolic and antioxidant components can strongly decrease the ...  Read More

Research Article
Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield

Azadeh Ranjbar Nedamani; Yahya Maghsoudlou; Mohammad Ghorbani; Alireza Sadeghi Mahoonak

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14352

Abstract
  Lycopene is a natural and dominant pigment in tomato with coloring and antioxidant properties, which nowadays the demands for its extraction enhancement from tomato and tomato products are increasing. In this study, the effect of pectinase enzyme pre-treatment at 2- 10 ml/kg and also washing with 94% ...  Read More

Research Article
Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours

Maryam Ravaghi; Mostafa Mazaheri Tehrani; Ahmad Asoodeh

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14385

Abstract
  Soy protein concentrate (SPC) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. In this study, four different soy flours including defatted soy flour (fat content 3.67, PDI 55.10), defatted ...  Read More

Research Article
Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation

Roya Rezaee; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14386

Abstract
  In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation ...  Read More

Research Article
Effect of Various Drying and Tempering Conditions on Whiteness Index of Rice in a Two-Stage Drying Method

Ehsan Nasrnia; Morteza Sadeghi; Aminolah Masoumi

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14387

Abstract
  In multi-stage drying of various rough rice varieties, determination of the optimum drying and tempering conditions is important to accelerate the operation and reduce energy consumption, as well as produce a high quality product. In this research, two rice varieties namely, Shafagh (long-grain) and ...  Read More

Research Article
The Microstructure and Physical properties (Permeability, Mechanical and Thermal Properties) of Starch/polyvinyl Alcohol/nanoclay Based Nanocomposite Films

Babak Ghanbarzadeh; Ali Akbar Entezami

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14388

Abstract
  The starch based films have some disadvantages such as weak mechanical and poor water barrier properties that restrict their applications in food packaging. In the present research, the polyvinyl alcohol (POVH), as a compatible polymer, and montmorillonite (MMT) nanoclay, as a nanofiller, were added ...  Read More

Research Article
Optimization of Raw Sugar Beet Juice Purification Process Conditions Using Bentonite by Response Surface Methodology

Eisa Jahed; Mohammad Hossein Hadad Khodaparast; Khalil Behzad; Mohammad Elahi; Arash Koocheki

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14389

Abstract
  In this study, response surface methodology was used to determine the optimum raw sugar beet juice purification process conditions using bentonite to produce inverted liquid sugar. For this purpose, impact of factors on the purification process such as bentonite concentration (1-5 gr/li), pH (3.5-6) ...  Read More

Research Article
Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk

Mahboubeh Ostadzadeh; Soleiman Abbasi; Mohammad Reza Ehsani

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14390

Abstract
  Despite the potential of high intensity ultrasound treatment on homogenization of milk and dairy based products, this treatment, under certain conditions, may lead to produce off-odors which can influence its applicability in the food industry. Therefore, in this research, cacao flavored milk (chocolate ...  Read More

Research Article
Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model

Hossein Mirsaeedghazi; Zahra Emam-Djomeh

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14391

Abstract
  Limonene is a major flavor Producing Compound in orange - flavored soft drinks. It is an important parameter in marketability of products. Effect of molar fraction, time and CO2 on Limonene activity coefficient was evaluated using Dortmund-UNIFAC thermodynamic model. Results showed that activity coefficient ...  Read More

Research Article
Modeling and Simulation of Limiting Flux in Membrane Filtration of Skimmed Milk

Samaneh Soloukipour; Seyed Mahmoud Mousavi

Volume 8, Issue 1 , April 2012

https://doi.org/10.22067/ifstrj.v8i1.14392

Abstract
  In this research, modeling of limiting flux in membrane filtration of skimmed milk as well as the results of simulation by MATLAB is presented. The presented model is actually a force balance approach and consists of drag, gravitational and lift forces, and forces between colloidal particles (electrostatic ...  Read More