with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
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-en Food Engineering
Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading

Sajad Jafarzadeh; Mohsen Azadbakht; Faryal Varasteh; Mohammad Vahedi Torshizi

Volume 18, Issue 3 , July and August 2022, Pages 1-14

https://doi.org/10.22067/ifstrj.2021.72937.1098

Abstract
  Nowadays, the quality of processed fruits or products is defined by a set of physical and chemical properties. In this study, due to the sensitivity of persimmon fruit to pressure, the parameters affecting the color changes of this fruit after pressure have been investigated. Three different coatings ...  Read More

Research Article-en Food Technology
Finding effective plasma process factors on yeast deactivation by numerical simulation and RSM

Azadeh Ranjbar Nedamani

Volume 18, Issue 3 , July and August 2022, Pages 15-29

https://doi.org/10.22067/ifstrj.2022.75558.1152

Abstract
  In recent years, there has been an increasing interest in the application of plasma technology in food preservation technologies. Plasma is nonthermal physical processing that has a high potential in the field of  food processing. In this study, a mathematical model was investigated for yeast deactivation ...  Read More

Research Article-en Food Chemistry
Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation

Pallavi Choudhary; Arpita Seth; Kanak Lata Verma

Volume 18, Issue 3 , July and August 2022, Pages 31-51

https://doi.org/10.22067/ifstrj.2022.75621.1155

Abstract
  Forensic investigation is very crucial for identifying quality and safety issues related to food and its product. GC- MS has been used extensively in food analysis, and in the present study, it was used to identify the active constituents of some household spices as well as to detect the adulterants ...  Read More

Research Article-en Food Chemistry
Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods

Mahshid Zamankhani; Sohrab Moeini; Peyman Mahasti Shotorbani; Hossein Mirsaeedghazi; Afshin Jafarpour

Volume 18, Issue 3 , July and August 2022, Pages 53-68

https://doi.org/10.22067/ifstrj.2022.76413.1167

Abstract
  This study aimed to investigate antimicrobial and antioxidant activities of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts. The extracts were obtained through soaking and ultrasound- assisted methods using water or methanol as a solvent. The total phenols and flavonoid, ...  Read More

Research Article-en Food Engineering
Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics

Maryam Azizkhani; Rafat Karbakhsh Ravari

Volume 18, Issue 3 , July and August 2022, Pages 69-84

https://doi.org/10.22067/ifstrj.2022.75165.1145

Abstract
  The objective of this study was to improve the survival of lactic acid bacteria (LAB) in Tarhana soup as a non-dairy matrix. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles were encapsulated in electrospun nanofiber mats fabricated from corn starch (CS) and sodium alginate ...  Read More

Research Article-en Food Chemistry
Effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit

Seyed Hamidreza Ziaolhagh; Sima Zare

Volume 18, Issue 3 , July and August 2022, Pages 85-98

https://doi.org/10.22067/ifstrj.2021.72602.1114

Abstract
  Walnuts have a high nutritional value because of their high levels of  essential compounds for human health. Phenolic compounds have beneficial properties, including anti-cancer and antimicrobial properties. In this study, the amount of the extracted antioxidants from different parts of walnut, ...  Read More