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)
Full Research Paper
Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration

Zabihalh Bahmani; Parastoo Abolfathi

Volume 18, Issue 4 , September and October 2022, Pages 383-395

https://doi.org/10.22067/ifstrj.2021.69985.1035

Abstract
  [1]Introduction: With increasing demand for chicken meat, the chemical composition of meat carcasses has become more important. Despite advances in medical care and food technology in recent years, foodborne infections and food poisoning, as well as food spoilage in developed and developing countries ...  Read More

Full Research Paper
Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology

Marjan Teimorimanesh; Hajar Abbasi

Volume 18, Issue 4 , September and October 2022, Pages 397-413

https://doi.org/10.22067/ifstrj.2021.70315.1043

Abstract
  [1][2]Introduction: Vinegar is an ancient fermented food consumed by human since Babylons period. It is a condiment that produced from various carbohydrate sources by alcoholic and subsequently acetic acid fermentation. Alcoholic fermentation is carried out by Saccharomyces cerevisiae, while the acetic ...  Read More

Full Research Paper Food Biotechnology
Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro”

Hediyeh Yousefipour; Mohammad Amin Mehrnia; Behrooz Alizadeh Behbahani; Hossein Jooyandeh; Mohammad Hojjati

Volume 18, Issue 4 , September and October 2022, Pages 415-426

https://doi.org/10.22067/ifstrj.2021.72348.1092

Abstract
  [1]Introduction: Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antioxidative, and antimicrobial agents. Plant extracts and ...  Read More

Full Research Paper Food Biotechnology
Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull

Rezvan Shaddel; Safoura Akbari-Alavijeh

Volume 18, Issue 4 , September and October 2022, Pages 427-439

https://doi.org/10.22067/ifstrj.2021.71662.1075

Abstract
  [1]Introduction: Today, the incidence of non-communicable and emerging diseases is increasing due to lifestyle changes, reduced mobility and changing dietary patterns. Some clinical evidences in simulated samples and real cases show that some compounds and plant extracts have a significant effect on ...  Read More

Full Research Paper Food Chemistry
Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste

Reza Safari; Seyed Vali Hosseini; Sharareh Firouzkandian; Soheyl Reyhani Poul; Mona Zamani

Volume 18, Issue 4 , September and October 2022, Pages 441-451

https://doi.org/10.22067/ifstrj.2021.71188.1067

Abstract
  [1]Introduction: One way to turn chicken waste into high value-added product is to produce fermented silage (biosilage). This product is superior to fish powder due to its characteristics such as high quality protein, probiotic bacteria and low price and can be considered as a suitable alternative for ...  Read More

Full Research Paper Food Technology
Investigation of physical and mechanical properties of biodegradable opopanax gum film containing resin and nanoparticles of opopanax

Narges Akafian; Hajar Shekarchizadeh

Volume 18, Issue 4 , September and October 2022, Pages 453-466

https://doi.org/10.22067/ifstrj.2021.72273.1089

Abstract
  [1]Introduction: In the last decade, nanotechnology approaches have been used to improve the functional properties of packaging materials. The main focus is on creating new packaging materials that extend the shelf life of food, which in turn improves food safety performance. The use of nanostructures ...  Read More

Full Research Paper
Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil

Mohsen Ebrahimi Hemmati Kaykha; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 18, Issue 4 , September and October 2022, Pages 467-482

https://doi.org/10.22067/ifstrj.2021.68369.1013

Abstract
  [1]Introduction: Oxidative reactions are needed for human survival, but these reactions can sometimes be destructive. There is a lot of evidence that shows many disorders (neurological, renal, hepatic) and diseases such as cancer and vascular diseases, and even food spoilage are caused by oxidative reactions ...  Read More

Full Research Paper
Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly

Fatemeh Karegar; Rezvan Pourahmad; Peyman Rajaei

Volume 18, Issue 4 , September and October 2022, Pages 483-497

https://doi.org/10.22067/ifstrj.2021.69465.1025

Abstract
  [1]Introduction: Nowadays, with the development of probiotic products on the world market, the need for developing new products containing probiotic bacteria becomes more apparent. Probiotics are defined as living microorganisms that, if consumed in sufficient quantities, will have beneficial effects ...  Read More

Full Research Paper Food Technology
Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties

Faezeh Ghorch Beigi; Alireza Rahman; Fatemeh Hosseinmardi

Volume 18, Issue 4 , September and October 2022, Pages 498-513

https://doi.org/10.22067/ifstrj.2021.68966.1022

Abstract
  [1]Introduction: With the increasing the global population and the scarcity of food resources, using agricultural waste has become a recent challenge for food scientists. Materials and methods: In this study, to optimize the amount of crop residues and the preparation and formulation of dietary ...  Read More

Full Research Paper Food Chemistry
Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties

Masoumeh Heydari Gharehcheshmeh; Akram Arianfar; Elham Mahdian; Sara Naji-Tabasi

Volume 18, Issue 4 , September and October 2022, Pages 514-526

https://doi.org/10.22067/ifstrj.2021.69078.1020

Abstract
  [1]Introduction: Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular ...  Read More

Full Research Paper
Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin

Amir Rezaei; Masoud Rezaei; Mahdi Alboofetileh

Volume 18, Issue 4 , September and October 2022, Pages 527-541

https://doi.org/10.22067/ifstrj.2021.69500.1030

Abstract
  [1]Introduction: Nowadays, pH indicator has engrossed wide attention because of its eligibility to monitoring shelf life. Intelligent packaging is authoritative of detecting, sensing, tracing, recording and communicating properties to provide information is communicated directly through color changes. ...  Read More

Full Research Paper
Development of an analytical approach for determination of acrylamide content in roasted date seed varieties

Paniz Khaloo Kermani; Marzieh Moeenfard; Reza Farhoosh; Arminda Alves

Volume 18, Issue 4 , September and October 2022, Pages 543-559

https://doi.org/10.22067/ifstrj.2021.71556.1072

Abstract
  [1]Introduction: Date seed are considered as a valuable by-product from Phoenix dactylifera L. which played an important role in the economy and social life of the people of the Middle East and North Africa region. They consist mostly of carbohydrates, fatty acids and proteins as well as phenolic compounds. ...  Read More

Short Article
Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus

Soheyl Reyhani Poul; Sakineh Yeganeh; Reza Safari

Volume 18, Issue 4 , September and October 2022, Pages 561-573

https://doi.org/10.22067/ifstrj.2021.72715.1097

Abstract
  [1]Introduction: Nisin is one of the antimicrobial substances that is used today as a preservative in various foodstuffs. It is a bacteriocin comprised of 34 amino acids and a molecular weight of 3.5 Da. With all the benefits of nisin, there are barriers to its use in dairy and protein rich products. ...  Read More