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 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
Ripening time influence on free fatty acid and free amino acid changes of traditional Kurdish cheese

Elnaz Milani; Fakhri Shahidi; Seyed Ali Mortazavi; Seyed Alireza Vakili

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38156

Abstract
  Traditional raw milk cheese is one of the most consuming cheeses in the world. Kurdish cheese is a semi-firm, traditionally made in the East of Iran. It is manufactured from raw sheep or cow milk and kept in goat’s skin bags during ripening period. As a result Kurdish cheese is often more complex ...  Read More

Research Article
Investigation of Ostrich Carcass Yield, Body Composition and Weight losses during Post-mortem Period as Influenced by Sex and Slaughter Conditions and its Economical Evaluation

Homa Baghaei; Mohammad Javad Varidi; Mehdi Varidi

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38216

Abstract
  Determination of the body composition weight due to the growing ostrich farms in Iran is a beneficial subject. It is so important for dependent industries to know the effects of sex and slaughter conditions on carcass quality. In present study, the mean value for hot yield (55.93%) was higher than cold ...  Read More

Research Article
Biodetoxification of aflatoxin M1 using Lactobacillus acidophilus in simulated gastric model

Marzieh Shamshiri; Ali Mohamadi Sani; Mahboubeh Sarabi; Paria Rahnama Vosough; Massoumeh Mehraban Sangatash

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38000

Abstract
  Biodetoxification is considered as one of the method for eliminating of aflatoxins including aflatoxin M1 (AFM1). In the present study, the ability of Lactobacillus acidophilus (La-5) in reduction of AFM1 in a simulated gastric model was studied. In this regard, two levels of bacterial suspension (3×109 ...  Read More

Research Article
Identification and classification of three Iranian rice seed varieties in mixed samples by morphological features using image processing and Learning Vector Quantization neural network

Saeideh Fayyazi; Mohammad Hossein Abaspour fard; Abbas Rohani; Hassan Sadrnia; Seyed Amir Hasan Monadjemi

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38214

Abstract
  Due to variation in economic value of different varieties of rice, reports indicating the possibility of mixing different varieties on the market. Applying image processing and neural networks techniques to classify rice varieties is a method which can increase the accuracy of the classification process ...  Read More

Research Article
Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations

Farideh Tabatabaei Yazdi; Mohebbat Mohebbi; Seyed Ali Mortazavi; Arash Ghaitaranpour; Behrooz Alizadeh Behbahani

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.37994

Abstract
  The effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْC) on drying behavior of Tarkhineh during hot-air drying has been investigated. Tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). Results showed that ...  Read More

Research Article
The effect of modified atmosphere packaging (MAP) on the physicochemical properties of saffron flower at the storage time

Soudabeh Einafshar; Parvin Sharayei; Mozhgan Shormij; Razieh Niazmand

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38005

Abstract
  Saffron is the most important Iranian non oil export. Improper conditions of saffron flower storage increases microbial contamination and decreases saffron quality. This study was done for prolonging the shelf life of saffron flower in modified atmosphere packaging and subsequent to producing a new method ...  Read More

Research Article
Antioxidant Interactions of Green Tea and Rosemary Extracts Combination

Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mahdi Kashani-Nejad

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38007

Abstract
  The aim of present study was to investigate and compare antioxidant properties of green tea and rosemary extracts and determine the effect of their combination on the antioxidant properties. Results of total phenols, DPPH free radical scavenging assay, total antioxidant capacity, reducing power and their ...  Read More

Research Article
Effect of incorporating raw and stabilized wheat germ on the quality characteristics of pan cake

Forough Zarenejad; Seyed Hadi Peighambardoust; Sodeif Azadmard Damirchi

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38297

Abstract
  Wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. In this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, ...  Read More

Research Article
Study of mechanical, optical properties and surface hydrophobicity of modified starch based bionanocomposites containing cellulose nanocrystal and titanium dioxide nanoparticles

Nasrin Jamshidi; Babak Ghanbarzadeh; Jalal Dehghan nia; Mahood Sowti Khiabani; Ali Akbar Entezami

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38456

Abstract
  Cellulose nanocrystal (CNC) is a type of nanomaterial which is produced by partial hydrolysis of cellulose and elimination of its amorphous regions. CNC has several advantages such biodegradability and safety toward human health. In this study, CNC was produced from cotton linters and methods such transmission ...  Read More

Research Article
Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System

Behdad Shokrollahi Yanchedhmeh; Mohebbat Mohebbi; Mehdi Varidi; Elham Ansarifar

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38455

Abstract
  In recent decades, as the result of industrial life, consuming fried and fast foods have increased significantly. Excessive use of fat, especially saturated fats and trans fatty acids is one of the important factors that increases heart diseases, weight gain, and cancers. Therefore, using effective methods ...  Read More

Research Article
Evaluation and comparison of microbial, sensorial and cooking characteristics of spaghetti produced by old and modern technology

Behzad Nasehi

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38076

Abstract
  Pasta products are known in all countries of the world and the quality of them are dependent on the technology and type of flour. At the present, these products are producing with wheat flour and old technology, or semolina and modern technology. The goal of this study was the Assessment of spaghetti's ...  Read More

Research Article
Clarification of date varieties Kaluteh juice using bentonite and gelatin

Mehdi Jalali; Mohammad Hossein Hadad Khodaparast; Eisa Jahed

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38361

Abstract
  In this study , response surface methodology and face central composite design in order to investigate decolorization and clarification extraction of Kaluteh date was used for the production of liquid sugar. The optimum amount of bentonite ( 1-3 g/l ) and gelatin ( 0/02-0/08 g/l ) was determined that ...  Read More