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
Optimization of tomato paste powder efficiency production by spray dryer and evaluation of its quality characteristics

Adel Dezyani; Aman Mohammad Ziaiifar; Seyed Mahdi Jafari; Mohammad Ghorbani; Alireza Sadeghi Mahoonak

Volume 13, Issue 5 , November and December 2017, Pages 647-662

https://doi.org/10.22067/ifstrj.v1395i0.52414

Abstract
  Introduction: High sensitivity of fruit and vegetables juices to heat has been resulted to the development of spray drying method for drying this category of products. Spray drying is a well-established and widely used method for transforming a wide range of liquid food products into powder form. The ...  Read More

Research Article
Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods

Amir Pourfarzad; Mahdi Karimi; Zahra Ahmadian; Sudiyeh Hejri-Zarifi; Siamak Gheibi

Volume 13, Issue 5 , November and December 2017, Pages 663-679

https://doi.org/10.22067/ifstrj.v1395i0.53614

Abstract
  Introduction: Flat breads are the main dietary staple in many Middle Eastern and North African countries. In today’s demanding world, the use of bread improvers has become an indispensable part of enhancing the quality of bakery products. Bread improvers are technically sophisticated blends of functional ...  Read More

Research Article
Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple

Elham Sadati gol afshani; Seyed Mahdi Jafari; Mahdi Kashani-Nejad; Shahram Beiraghi-Toosi; Mohammad Ganjeh

Volume 13, Issue 5 , November and December 2017, Pages 680-690

https://doi.org/10.22067/ifstrj.v1395i0.45890

Abstract
  Introduction: Osmotic dehydration involves the partial removal of water by direct contact of a product with a hypertonic medium such as high concentration of sugar, salt or sugar-salt solutions. In this process, food pieces are immersed in a hypertonic solution. The natural membrane of food cells acts ...  Read More

Research Article
Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water

Hamed Beyki; Nasser Hamdami; Jalal Pourtaghi

Volume 13, Issue 5 , November and December 2017, Pages 691-703

https://doi.org/10.22067/ifstrj.v1395i0.55744

Abstract
  Introduction: Heat treatment of potato tissue involves chemical, physical and structural changes. The magnitude of these changes will depend on the extent of thermal processing in terms of time and temperature. Blanching is a heating process that used to inactivate enzymes, de-aeration and modification ...  Read More

Research Article
Mass transfer kinetics and mathematical modeling of the osmotic dehydration of carrot cubes in glucose syrup and salt solutions

Mina Kargozari; Morteza Jamshid EIni

Volume 13, Issue 5 , November and December 2017, Pages 704-719

https://doi.org/10.22067/ifstrj.v1395i0.56206

Abstract
  Introduction: The osmotically dehydrated carrots can be added directly into soups, stews or can be used in a broad range of food formulations including instant soups, snack seasoning and etc. Osmotic dehydration is a suitable way to produce the shelf-stable products or partially dehydrated foods ready ...  Read More

Research Article
Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage

Meysam Mohammadi; Mehdi Saidi; Orang Khademi

Volume 13, Issue 5 , November and December 2017, Pages 720-729

https://doi.org/10.22067/ifstrj.v1395i0.56561

Abstract
  Introduction: Bell pepper (Capsicum annuum L.) from Solanaceae family is one of the most important vegetables which are fruit pods on the capsicum plant grown for their sweet fruits and delicate peppery flavor they extend to the recipes. Sweet pepper contains an impressive list of plant nutrients that ...  Read More

Research Article
Predict changes of some quality parameters of black mulberry juice (Morusnigra L.) during ripening using machine vision and fractal analysis

Maryam Soltani Kazemi; Saman Abdanan; Mokhtar Heidari; Seyed Mojtaba Faregh

Volume 13, Issue 5 , November and December 2017, Pages 730-743

https://doi.org/10.22067/ifstrj.v1395i0.57415

Abstract
  Introduction: Blackberry is a perennial woody plant native to warm, temperate, and subtropical regions of Asia, Africa, North America, and southern Europe. Blackberry fruit (Morus Alba Varnigra L.) is a rich source of anthocyanins. Furthermore, it has great many medicinal properties such as an antidiabetic ...  Read More

Research Article
Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction

Fatemeh Azarikia; Soleiman Abbasi

Volume 13, Issue 5 , November and December 2017, Pages 744-758

https://doi.org/10.22067/ifstrj.v1395i0.55259

Abstract
  Introduction: Maillard reaction is a well-known technique for covalent coupling of protein–polysaccharide which is usually used to improve the functional properties of proteins. Conjugation by the dry heating method is occurred during Amadori rearrangement step in the Maillard reaction where amine ...  Read More

Research Article
Changes of bioactive compounds and physico-chemical properties of cornelian cherry fruit during storage at ambient temperature (25˚C)

Rohollah Pashaei Bahram; Sodeif Azadmard Damirchi; Javad Hesari; Seyed Hadi Peighambardoust; Samad Bodbodak; , Boukaga Farmani

Volume 13, Issue 5 , November and December 2017, Pages 759-770

https://doi.org/10.22067/ifstrj.v1395i0.55604

Abstract
  Introduction: Cornelian cherry is one of horticultural crops in Iran. There are about 1094.26 hectares of cornelian cherry orchards in Iran and 2329.36 ton cornelian cherry fruit are produced annually based on statistics of the Ministry of Agriculture-Jahad. Cornelian cherry fruit is usually consumed ...  Read More

Research Article
Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake

Maryam Ghanadrezaee; Akram Arianfar; Zahra Sheikholeslami

Volume 13, Issue 5 , November and December 2017, Pages 771-783

https://doi.org/10.22067/ifstrj.v1395i0.54699

Abstract
  Introduction: Application of emulsifiers is important in production of good quality cake. Monoglycoside and its derivatives, sterol lactilat, propylene glycol, Mono stearate, Mono stearate sorbitan, polysorbate, lecithin are used as Emulsifiersin in cake industry. Emulsifier that is used as a gel form ...  Read More

Research Article
Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil

Ehsan Azadbakht; Yahya Maghsoudlou; Morteza Khomeiri; Mahboobeh Kashiri

Volume 13, Issue 5 , November and December 2017, Pages 784-797

https://doi.org/10.22067/ifstrj.v1395i0.57272

Abstract
  Introduction: The edible films and coatings had remarkable growth in recent years to increase the shelf life and to enhance food quality, stability, and safety and expected to have an important impact on the food market in the following years. In addition, these matrices can be used as carriers of antimicrobials ...  Read More

Research Article
Effect of accelerated aging on physicochemical properties of rice cultivar Tarom

Asefeh Latifi; Mohsen Esmaiili

Volume 13, Issue 5 , November and December 2017, Pages 798-807

https://doi.org/10.22067/ifstrj.v1395i0.55410

Abstract
  Introduction: More than half of the world's people consume rice. Rice consumers, especially in Asia know that cooking properties of rice change with its storage. This phenomenon is called aging. The increase in hardness, decrease in adhesiveness during cooking and decrease in solid loss, are the major ...  Read More

Research Article
Substituting sugar with date syrup in cupcake

Azam Ayoubi; Mahda Porabolghasem

Volume 13, Issue 5 , November and December 2017, Pages 808-819

https://doi.org/10.22067/ifstrj.v1395i0.55738

Abstract
  Introduction: Increased intake of calorie and decreasing physical activity might increase the risks for cancer, obesity, cardiovascular diseases, diabetes mellitus and hypertension. Using natural sweeteners instead of sugar in food formulations can be a good method to reduce the calorie intake. World ...  Read More

Research Article
Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate during Storage Period at Different Temperatures

Maryam Farahmand; Mohammad Taghi Golmakani; Asgar Farahnaki; Gholam Reza Mesbahi

Volume 13, Issue 5 , November and December 2017, Pages 820-829

https://doi.org/10.22067/ifstrj.v1395i0.55415

Abstract
  Introduction: The pomegranate (Punica granatum L.) belongs to the family Punicaceae, which is planted around the world in different microclimatic areas. The pomegranate production has grown uninterruptedly, which is presumably due to the increasing consumer awareness of the benefits attributed to pomegranate ...  Read More

Research Article
Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage

Reza Amir Khamirian; Hossein Jooyandeh; Javad Hesari; Hassan Barzegar

Volume 13, Issue 5 , November and December 2017, Pages 830-843

https://doi.org/10.22067/ifstrj.v1395i0.51593

Abstract
  Introduction: Nowadays an increasing demand for whey products particularly whey protein concentrate (WPC) and whey protein Isolate (WPI) resulted in considerable amount of permeates production, which its rejection causes environmental pollution. The bioconversion of whey and permeate is an appealing ...  Read More

Research Article
Developing probiotic bread using Lactobacillus reuteri part 1: Evaluation of fluidized bed microencapsulation on viability of Lactobacillus reuteri in simulated gastrointestinal conditions

Layla Zaghari; Alireza Bassiri; Somaye Rahimi; Ali Zonousi

Volume 13, Issue 5 , November and December 2017, Pages 844-857

https://doi.org/10.22067/ifstrj.v1395i0.56856

Abstract
  Intoduction: Probiotics are defined as essential live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. The range of beneficial properties reaches from lowering cholesterol to preventing cancer. The most important probiotic microorganisms belong to the group ...  Read More

Research Article
Determination of rheological properties of tomato under quasi static loading conditions

Mersad Ghorbannejad Shahroudi; Abdollah Golmohammadi; Davood Kalantari

Volume 13, Issue 5 , November and December 2017, Pages 858-866

https://doi.org/10.22067/ifstrj.v1395i0.55948

Abstract
  Introduction: Mechanical damages in agricultural products cause wastes directly and indirectly. Bruise damage due to quasi static load is one of the most important reasons of fresh fruit quality loss. Agricultural crops undertake many mechanical loads and physical damages during different stages of harvesting ...  Read More

Research Article
Application of machine vision technology for visual assessment of microwave pre-treated donut

Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan

Volume 13, Issue 5 , November and December 2017, Pages 867-879

https://doi.org/10.22067/ifstrj.v1395i0.55526

Abstract
  Introduction: Fried foods such as donuts enjoyed worldwide for their taste, distinctive flavor, aroma and crunchy texture. There is, however, grave health concern over large fat content of fried foods (Melito and Farkas, 2013). There are several ways to lower fat content in deep-fried foods. One method ...  Read More