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 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
Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille

Shadi Basiri; Fakhri Shahidi

Volume 13, Issue 1 , March and April 2017, Pages 1-13

https://doi.org/10.22067/ifstrj.v1395i0.42322

Abstract
  Introduction: Morus Alba, known as white mulberry, is a short-lived, fast-growing and small to medium sized mulberry tree, which grows to 10–20 meters tall. The species is native to northern China, and is widely cultivated and naturalized elsewhere. The fruit is 1–2.5 cm long in the species in the ...  Read More

Research Article
The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein

Elham Nourmohammadi; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mehran Alami; Masoumeh Sadeghi

Volume 13, Issue 1 , March and April 2017, Pages 14-26

https://doi.org/10.22067/ifstrj.v1395i0.45423

Abstract
  Introduction: Proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. However, the applications of proteins are limited due to their certain properties, such as their low solubility. The enzymatic hydrolysis of proteins is ...  Read More

Research Article
Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale

Hamid Bakhshabadi; Mohammad Rostami; Masoumeh Moghimi; Abolfazl Bojmehrani; Anehbibi Bahelkeh; Negar Toorani

Volume 13, Issue 1 , March and April 2017, Pages 27-37

https://doi.org/10.22067/ifstrj.v1395i0.53025

Abstract
  Introduction: Using oilseeds in the human food stuffs, employing their meal for animal feed and also their usage in pharmaceuticals, soap making and fuel has prompted great interest for farmers to plant them and for the government to promote their cultivation. Among them, sunflower is one of the main ...  Read More

Research Article
Evaluating the physicochemical and mechanical properties of bittervetch seed (Vicia ervilia) and the functional properties of the resulted flour

Masoud Taghizadeh; Behdad Shokrollahi; Fatemeh Hamedi

Volume 13, Issue 1 , March and April 2017, Pages 38-52

https://doi.org/10.22067/ifstrj.v1395i0.57362

Abstract
  Due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. The effects of altering the pH on protein ...  Read More

Research Article
Computational estimation of L*a*b* units from RGB using machine vision

Saman Abdanan; Somaye Amraei

Volume 13, Issue 1 , March and April 2017, Pages 53-64

https://doi.org/10.22067/ifstrj.v1395i0.45345

Abstract
  Introduction:.Color is the first quality attribute of food evaluated by consumers, and is therefore an important quality component of food which influences consumer’s choice and preferences (Maguire, 1994). Color measurement of food products has been used as an indirect measure of other quality attributes ...  Read More

Research Article
The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise

Sima Shamsaei; Seyed Mohammad Ali Razavi; Bahareh Emadzadeh; Esmaeil Atayesalehi

Volume 13, Issue 1 , March and April 2017, Pages 65-78

https://doi.org/10.22067/ifstrj.v1395i0.37356

Abstract
  Introduction: An emulsion is made of dispersed particles through the continuous phase, while not dissolving happens between two phases. Mayonnaise is oil-in- water emulsion (James and Dakin, 1962), as one of the most sauces used in the world. It has a mild odor and taste, creamy to pale yellow color ...  Read More

Research Article
Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris)

Fatemeh Rahmati; Arash Koocheki; Mehdi Varidi; Rassoul Kadkhodaee

Volume 13, Issue 1 , March and April 2017, Pages 79-91

https://doi.org/10.22067/ifstrj.v1396i1.58213

Abstract
  Introduction: Proteins are food ingredients with critical functional properties and participation in developing food products. So far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. Nowadays, there is an increasing ...  Read More

Research Article
Mechanical study for texture degradation of potato strip during frying process

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 13, Issue 1 , March and April 2017, Pages 92-104

https://doi.org/10.22067/ifstrj.v1395i0.48350

Abstract
  Introduction: Texture is one of the most important attribute in foods and is always issues for the manufacturing of fried products, because texture plays a crucial role in consumer acceptance and the perceived quality of foods. Prediction of changes in texture during frying can be helpful in process ...  Read More

Research Article
Simultaneous detection of foodborn pathogenes Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. By Multiplex PCR in ready–to–eat vegetables

Safieh Rajabzadeh; Masoumeh Bahreini; Mirza Mohammadreza Sharifmoghadam

Volume 13, Issue 1 , March and April 2017, Pages 105-116

https://doi.org/10.22067/ifstrj.v1395i0.47729

Abstract
  Introduction: Foodborne pathogens are a major public health problem. Despite the increase in management and consumer interest in food safety, the number of food poisoning cases has been continuously increased in recent years. For example in 2010, human salmonellosis cases were reported in Europe and ...  Read More

Research Article
Study on the effect of the concentration of organically modified nanoclay on the microstructure and physical (mechanically, WVP and color) properties of Poly Ethylene Terephthalate (PET)- based nanocomposites

Nazila Dardmeh; Asghar Khosrowshahi; Hadi Almasi; Mohsen Zandi

Volume 13, Issue 1 , March and April 2017, Pages 117-128

https://doi.org/10.22067/ifstrj.v1395i0.48411

Abstract
  Introduction: Nanocomposites are prepared by introduction of dispersed nanoscale particles into the polymer matrix based on four methods: template synthesis (sol-gel preparation); intercalation of polymer; and in situ intercalative polymerization and last one is melt blending, the most favorable and ...  Read More

Research Article
Numerical Study of Starch Concentration and Filling Initial Temperature on Cold Area changes in Canned Starch-based Food

Azadeh Ranjbar Nedamani; Aman Mohammad Ziaiifar; Mahdi Parvini; Mahdi Kashani-Nejad; Yahya Maghsoudlou

Volume 13, Issue 1 , March and April 2017, Pages 129-140

https://doi.org/10.22067/ifstrj.v1395i0.43900

Abstract
  Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating ...  Read More

Research Article
Evaluation the effect of dominant Lactobacillus starter isolated from traditional sourdough on staling of cup bread produced with whole wheat flour

Abbas Abedfar; Alireza Sadeghi; Mahdi Kashani-Nejad; Morteza Khomeiri; Mehran Alami

Volume 13, Issue 1 , March and April 2017, Pages 141-154

https://doi.org/10.22067/ifstrj.v1395i0.41459

Abstract
  Introduction: Sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. Sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of micro flora and fermentation conditions. Commercial sourdough processes ...  Read More

Research Article
Postharvest application of calcium carbonate nanoparticles on enzyme activity and some attributes quality in fresh cut apples varieties Golden Delicious

Mohammad Reza Asghari; Raheleh Jami; Alireza Farokhzad

Volume 13, Issue 1 , March and April 2017, Pages 155-166

https://doi.org/10.22067/ifstrj.v1395i0.45104

Abstract
  Introduction: Nowadays, due to mechanization of life, consumers need of food which they spent little time for preparation, So Fresh cut industry is growing rapidly in the world. These products had strong growth since 1940, and in 2013, most sales of fresh cut fruit related to apples, against 21.8 percent. ...  Read More

Research Article
Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities

Hossein Jooyandeh; Vahid Samavati

Volume 13, Issue 1 , March and April 2017, Pages 167-179

https://doi.org/10.22067/ifstrj.v1395i0.47538

Abstract
  Introduction: Accumulation of free radicals could lead to permanent oxidative destruction of organisms by attacking macromolecules and organelles of the body, thus causing organism aging, fatigue and degenerative diseases. Therefore, discovering and developing safe and non-toxic natural antioxidants ...  Read More

Research Article
Functional and stability profile changes of soy proteins cross linked with dextran through natural Maillard reaction

Sareh Boostani; Marzieh Moosavi-Nasab; Mahmoud Aminlari; Mehrdad Niakosari; Gholam Reza Mesbahi

Volume 13, Issue 1 , March and April 2017, Pages 180-190

https://doi.org/10.22067/ifstrj.v1395i0.39329

Abstract
  Introduction: Proteins play a fundamental role in biological systems and are often sensitive against organic solvents, heat and other damaging factors. Proteins are the basic component of food formulations and enhancement the functional characteristics and stability of the proteins has always been the ...  Read More

Research Article
Study of effect of blade edge on sucrose extraction of sugar beet and quality of raw juice

Maryam Naghipouzade Mahani; Mohammad Hosein Aghkhani; Khalil Behzad; Abbas Rohani

Volume 13, Issue 1 , March and April 2017, Pages 191-201

https://doi.org/10.22067/ifstrj.v1396i1.57153

Abstract
  Introduction: Conventional technology of sugar production from sugar beet roots consists of the next subsequent steps: sugar beet slicing, thermal denaturation of the sliced beet roots followed by diffusion in hot water at 70–75 _C, purification of extracted juice by lime, concentration of purified ...  Read More

Short Article
Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage

Bahareh Shabanpour; Mansoureh Neirizi; Zeinab Noori Hashemabad

Volume 13, Issue 1 , March and April 2017, Pages 202-213

https://doi.org/10.22067/ifstrj.v1395i0.40216

Abstract
  Introduction: Surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (Shabanpour et al., 2008). Surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (Sultanbawa ...  Read More