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
Effect of skim milk powder on the quality of Yazdi cake

Masoumeh Pourseyed; Ali Motamedzadegan; Jafar Mohammadzadeh Milani

Volume 13, Issue 4 , September and October 2017, Pages 436-445

https://doi.org/10.22067/ifstrj.v1395i0.50177

Abstract
  Introduction: Converting milk into milk powder increases its shelf life up to almost 1 year, without substantial loss of quality, even at ambient temperatures. Dairy powder is frequently used because of convenience in applications for transportation, handling, processing, and ease of product formulations. ...  Read More

Research Article
Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise

Laleh Golchoobi; Mazdak Alimi; Hossein Yousefi

Volume 13, Issue 4 , September and October 2017, Pages 446-457

https://doi.org/10.22067/ifstrj.v1395i0.50555

Abstract
  Introduction: Mayonnaise, a semisolid oil in water emulsion containing vegetable oil, vinegar, egg yolk and optional ingredients such as salt, sugar and mustard, is a conventional old condiment containing high fat ingredient (minimum of 65%). The need to reduce the amount of saturated fat in diets, has ...  Read More

Research Article
Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin

Zahra Najafi; Sara Movahhed; Hossein Ahmadi Chenarbon

Volume 13, Issue 4 , September and October 2017, Pages 458-468

https://doi.org/10.22067/ifstrj.v1395i0.50694

Abstract
  Introduction: Cake is one of the most important and widely used cereals and a product of wheat flour. Usually, high-calorie in a variety of cakes is attributed to oils, eggs and sugar in their formulation. Nowadays, the risk of cardiovascular diseases is increasing in most parts of the world and the ...  Read More

Research Article
Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream

Hossein Jooyandeh; Erfan Danesh; Mostafa Goudarzi

Volume 13, Issue 4 , September and October 2017, Pages 469-479

https://doi.org/10.22067/ifstrj.v1395i0.50914

Abstract
  Introduction: Health-conscious consumers are interested in eating dairy products including ice cream with less fat. As a consequence, the dairy industry has developed a variety of reduced-fat ice cream products. However, quality aspects of many of these products do not meet consumer expectations for ...  Read More

Research Article
Effect of sodium metabisulphite and osmo dehydrated pretreatment on physicochemical and organoleptic characteristics of vaccum dried citrus lemon (shirazi) slice

Aisan Falaki; Narmela Asefi

Volume 13, Issue 4 , September and October 2017, Pages 480-490

https://doi.org/10.22067/ifstrj.v1395i0.50952

Abstract
  Introduction: Nutrition research on the health benefits of substances in plant foods (phytochemicals) has recently advanced to a new stage, as ascorbic acid, these phytonutrients is abundant in citrus fruit, and all show physiologic actions that may contribute to cancer prevention. Citrus lemon is an ...  Read More

Research Article
Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase

Keivan Ali Asgari; Sakineh Yeganeh; Seyed Ali Jafarpour; Reza Safari

Volume 13, Issue 4 , September and October 2017, Pages 491-502

https://doi.org/10.22067/ifstrj.v1395i0.51100

Abstract
  Introduction: Nowadays, use of new processing method is important for converting by-products into more marketable and acceptable forms to achieve a better utilization. Sea food processing generate protein rich by-products that their quantity depends on processing method. One of the methods for effective ...  Read More

Research Article
Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 13, Issue 4 , September and October 2017, Pages 503-516

https://doi.org/10.22067/ifstrj.v1395i0.51210

Abstract
  Introduction: Lipid oxidation is a complex series of reactions that occurs during processing, storage and final preparation of foods containing lipids (Bera et al., 2006). Among the various methods of protection against oxidation, specific additives are used which are antioxidants (Pokorny et al., 2006).Polyphenols ...  Read More

Research Article
The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit

Forough Gillani; Zeynab Raftani Amiri; Reza Esmailzadeh Kenari

Volume 13, Issue 4 , September and October 2017, Pages 517-527

https://doi.org/10.22067/ifstrj.v1395i0.53710

Abstract
  Introduction: Cornelian cherry (Cornus mas L.), which belongs to the family Cornaceae, grows in Iran, in areas such as Qazvin and Arasbaran. The fruit possesses anti-inflammatory and antioxidant properties and it is used as an herbal remedy in medicine. Separation of natural antioxidant compounds from ...  Read More

Research Article
An investigation on the effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream of soy and sesame

Sajad Ghaderi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 13, Issue 4 , September and October 2017, Pages 528-539

https://doi.org/10.22067/ifstrj.v1395i0.55743

Abstract
  Introduction: In the food industry, it is preferred to alter the formulations rather than modifying the legislations, so as to reduce the risk of facing consumer health. For instance, animal fats and oils could be replaced with vegetable oils to manufacture products with low cholesterol and saturated ...  Read More

Research Article
The application of PLS regression to study the relationships between Sensory and texture characteristics

Hadi Bagheri; Mahdi Kashani-Nejad; Mehran Alami; Aman Mohammad Ziaiifar

Volume 13, Issue 4 , September and October 2017, Pages 540-552

https://doi.org/10.22067/ifstrj.v1395i0.55793

Abstract
  Introduction: Roasting is one of the processing steps involved in the nut industry to improve the flavor, color, texture and overall acceptability of the product. Ppeanut is a fruit or pod of the order Leguminosae and contains 47–50% oil, 25–30% protein and is an essential source of minerals and ...  Read More

Research Article
Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl

Elham Ansarifar; Fakhri Shahidi; Mohebbat Mohebbi; Arash Koocheki; Navid Ramazanian

Volume 13, Issue 4 , September and October 2017, Pages 553-565

https://doi.org/10.22067/ifstrj.v1395i0.55558

Abstract
  Introduction: Microencapsulation has become an important technique in the food industry. One of the methods of producing microcapsules is to use layer-by-layer adsorption, in which oppositely charged polyelectrolytes are adsorbed consecutively onto a colloidal template. Creating multilayer films based ...  Read More

Research Article
Study of antimicrobial properties of Zataria multiflora extract and timol on durability and stability of edible mushroom (Agaricus bisporus)

Minoo Rastegar; Seyed Esmaeil Razavi; Pouneh Ebrahimi

Volume 13, Issue 4 , September and October 2017, Pages 566-574

https://doi.org/10.22067/ifstrj.v1395i0.47068

Abstract
  Introduction: White button mushroom (Agaricus bisporus) has a high moisture content (~90%) which makes it more vulnerable to the germs and chemical reactions. The contents of fungus coating are beneficial for shelf-life extension of mushroom. Coated mushrooms loss less moisture and have firmness, better ...  Read More

Research Article
Effect of hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread contain equal proportion of corn flour and potato flour

Sara Movahhed; Elham Kakaei; Hossein Ahmadi Chenarbon

Volume 13, Issue 4 , September and October 2017, Pages 575-583

https://doi.org/10.22067/ifstrj.v1395i0.50478

Abstract
  Introduction: The most important treatment for celiac disease is a gluten-free diet throughout the lifetime of the patient. Corn flour is one of the alternatives for wheat flour in baking of bread and bakery products that are of high nutritional value and because of lack of gluten are suitable for people ...  Read More

Research Article
Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence

Vahid Alizade; Hassan Barzegar; Behzad Nasehi; Vahid Samavati

Volume 13, Issue 4 , September and October 2017, Pages 584-593

https://doi.org/10.22067/ifstrj.v1395i0.50541

Abstract
  Introduction: The environmental effect of synthetic plastic wastes is of increasing global concern. There is an urgent need to develop and apply renewable biopolymer materials. Development of edible and biodegradable films can help solving the waste disposal problem by partially replacing synthetic plastics ...  Read More

Research Article
Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace

Vahid Mosayebi; Farideh Tabatabaei Yazdi; Zahra Emam-Djomeh

Volume 13, Issue 4 , September and October 2017, Pages 594-610

https://doi.org/10.22067/ifstrj.v1395i0.50466

Abstract
  Introduction: Pectin is a complex heteropolysaccharide presented naturally in the middle lamella and primary cell walls of plant tissues. Pectin is mostly composed of a linear backbone of α-(1, 4) linked D-galacturonic acid residues which are partially esterified with methyl alcohol or acetic acid at ...  Read More

Research Article
Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide

Seyed Amir Oleyaei; Babak Ghanbarzadeh; Ali Akbar Moayedi; Parisa Poursani; Fateme Mousavi Baygi; Mohammad Reza Bakhsh Amin

Volume 13, Issue 4 , September and October 2017, Pages 611-626

https://doi.org/10.22067/ifstrj.v1395i0.52110

Abstract
  Introduction: Biopolymers are a class of polymer, which are disintegrated by an enzymatic or bio-path and the products disseminated to the surroundings do not induce negative effects. Nowadays, non-degradable polymers are quid pro quo with biodegradable ones particularly in agricultural applications, ...  Read More

Research Article
Effect of Thermo-sonication on Quality Properties of Barberry (Berberis vulgaris) Juice

Mohammad Farhadi Chitgar; Mehran Alami; Elnaz Milani; Yahya Maghsoudlou

Volume 13, Issue 4 , September and October 2017, Pages 627-636

https://doi.org/10.22067/ifstrj.v1395i0.51912

Abstract
  Introduction: Barberry (Berberis vulgaris) from the distant past has been used as one of the main medicinal plants in Iran and many other countries. Currently, it has been known for pharmaceutical active compounds such as berberine, which has wide application in pharmaceutical industry. Barberry fruits ...  Read More

Short Article
Effect of sucrose substitution by date syrup on the physicochemical and sensory properties of malt beverage

Farnaz Hajieghrary; Aziz Homayouni; Zeinab Rahimzadeh Sani

Volume 13, Issue 4 , September and October 2017, Pages 637-646

https://doi.org/10.22067/ifstrj.v1395i0.51604

Abstract
  Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), ...  Read More