with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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 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 Food Biotechnology
Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage

Soheyl Reyhani Poul; Sakineh Yeganeh; Reza Safari

Volume 20, Issue 4 , September and October 2024, Pages 351-367

https://doi.org/10.22067/ifstrj.2023.78749.1202

Abstract
  IntroductionOne of the synthetic and harmful preservatives used in sausage formulation is sodium nitrite. This compound helps to increase the shelf life and marketability of meat products by preventing the growth of anaerobic bacteria, especially clostridium, exerting an antioxidant effect, stabilizing ...  Read More

Research Article Food Chemistry
Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum

Atena Modiri Dovom; Akram Arianfar; Sara Naji-Tabasi; Vahid Hakimzadeh

Volume 20, Issue 4 , September and October 2024, Pages 369-380

https://doi.org/10.22067/ifstrj.2023.80077.1227

Abstract
  IntroductionMayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or liquid product prepared from emulsification fat substitutes ...  Read More

Research Article Food Technology
Optimization of Pigment Extraction from Red Beet

Mahshad Lavarsetagh; Nafiseh Zamindar; Yasaman Esmaeili

Volume 20, Issue 4 , September and October 2024, Pages 381-393

https://doi.org/10.22067/ifstrj.2023.81079.1235

Abstract
  Introduction The first quality attribute about food evaluated by consumer is visual characteristics. The apparent attributes of a product include its shape, color, packaging, size, and uniformity. The consumer considers the product's appearance in the first step before any other information about ...  Read More

Research Article Food Technology
The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice

Zahra Dehghan; Elnaz Milani; Neda Hashemi

Volume 20, Issue 4 , September and October 2024, Pages 395-407

https://doi.org/10.22067/ifstrj.2023.81819.1247

Abstract
   IntroductionGastrointestinal diseases are very important among human societies, especially in developing countries. Celiac disease is one of these diseases, caused by the interference of gluten in food, the body's immune system, genetics and environmental factors. Therefore, it is necessary to ...  Read More

Short Article Food Chemistry
Investigation of Physicochemical and Antioxidant Properties of Shahani and Khassui Date's Palm and Kernel from Zarrin Dasht Region in Fars Province

Zahra Khodakaramifard; Hannan Lashkari

Volume 20, Issue 4 , September and October 2024, Pages 409-416

https://doi.org/10.22067/ifstrj.2024.83464.1271

Abstract
  Introduction The date palm (Phoenix dactylifera L.) plays an important social, environmental, and economical role for many people living in arid and semiarid regions of the world. Date fruit is one of the major agricultural crops in the East Asia region, where about 90% of the world's dates are cultivated. ...  Read More

Research Article Food Technology
Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics

Ebrahim Taghizadeh; Mohammad Alizadeh khaled abad; Hamed Hassanzadeh

Volume 20, Issue 4 , September and October 2024, Pages 417-431

https://doi.org/10.22067/ifstrj.2024.84940.1289

Abstract
  IntroductionEdible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve their nutritional and sensory value. In addition, edible ...  Read More

Research Article Food Biotechnology
Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread

Mina Rasoulifar; Alireza Sadeghi; Fahimeh Hajinia; Maryam Ebrahimi; Mohammad Ghorbani

Volume 20, Issue 4 , September and October 2024, Pages 433-446

https://doi.org/10.22067/ifstrj.2024.85646.1299

Abstract
  IntroductionWheat bread is a staple food worldwide, and bread making using sourdough is one of the oldest technologies. In this regard, the use of legume sourdough is important in improving the quality of wheat bread. Sprouted legumes are also proper substrates rich in bioactive compounds for sourdough ...  Read More

Research Article Food Biotechnology
Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature

Elnaz Mehrabi; Mojtaba Bonyadian; Aziz A. Fallah

Volume 20, Issue 4 , September and October 2024, Pages 447-463

https://doi.org/10.22067/ifstrj.2024.85460.1300

Abstract
  IntroductionRecently, the use of new packaging materials and natural additives for improving the durability and preservation of foods has been increasingly considered. Edible coatings containing plant extracts lead to increase the shelf life of food, do not cause environmental contamination, and do not ...  Read More

Research Article Food Technology
The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage

Aliehsadat Rafaathaghighi; Leila Jafari; Abdolmajid Mirzaalian Dastjerdi; Farzin Abdollahi

Volume 20, Issue 4 , September and October 2024, Pages 465-483

https://doi.org/10.22067/ifstrj.2024.85804.1301

Abstract
  Introduction Ziziphus mauritiana, also known as Ber fruit, is a tropical fruit from the Rhamnaceae family with high nutritional value and a short shelf life. Edible coatings the surface of the fruit can play a positive role in increasing its shelf life. The application of alginate (Al), a linear polysaccharide ...  Read More

Research Article Food Technology
Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging

Behshad Tahani; Babak Beheshti; Mohsen Heidarisoltanabadi; Ehsan Hekmatian

Volume 20, Issue 4 , September and October 2024, Pages 485-498

https://doi.org/10.22067/ifstrj.2024.87241.1318

Abstract
  Introduction Isfahan province is considered to be one of the top ten producing provinces of apple orchards with an area of 17,274 hectares and a production of 120,000 tons of apple. Determining the quality parameters of agricultural products requires the use of various methods, which are different according ...  Read More