with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 18 (2022)
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 Food Technology
Evaluation of Ethyl Oleate, Sodium Chloride and Blanching Pretreatments on Vacuum Drying of Sweet Pepper (Capsicum annum)

Narmela Asefi; Nasibeh Alirezaloo; Pouya Barman Veisi; Haleh Soraiyay Zafar

Volume 19, Issue 2 , July and August 2023, Pages 195-216

https://doi.org/10.22067/ifstrj.2021.70205.1040

Abstract
  Introduction Sweet Pepper (Capsicum annum) has a very important place among the vegetables produced in the world. Therefore, it is necessary to apply practical solutions to increase their sustainability to develop and improve production. The growing consumer rejection of chemical additives and the ...  Read More

Full Research Paper Food Technology
The Effect of Non-thermal Plasma on Improvement of Functional Properties of Sorghum Starch

Fatemeh Shokrollahi; Fakhri Shahidi; Mohammad Javad Varidi; Arash Koocheki; Farshad Sohbatzadeh

Volume 19, Issue 2 , July and August 2023, Pages 217-229

https://doi.org/10.22067/ifstrj.2021.70973.1062

Abstract
  IntroductionSorghum is a valuable source of starch for human use, being a drought-tolerant cereal grain that contains a large amount of starch (approximately 70%). However, native sorghum starch has limited application in the food industry due to its poor functional properties. Modification of sorghum ...  Read More

Full Research Paper Food Chemistry
Preparation of Liposomal Nanoparticles Containing Ziziphora tenuir Essential Oil and Evaluation of its Antimicrobial Effects

Negin Jafarian; Afshin Akhondzadeh Basti; Hamideh Emtiazi

Volume 19, Issue 2 , July and August 2023, Pages 231-245

https://doi.org/10.22067/ifstrj.2021.72160.1085

Abstract
  Background and Objectives Natural preservatives extracted from herbs are important sources for bioactive compounds that can be used in protection of food products. Essential oils are aromatic oily liquids, obtained from plant material like flowers, buds, seeds, leaves, and roots. Unfortunately, ...  Read More

Full Research Paper Food Technology
Utilization of Fiber Obtained from Barley Malt Pulp as a Fat Substitute in the Production of Low Fat Mayonnaise

Amir Mansouri Yarahmadi; Peyman Rajaei; Sara Movahhed

Volume 19, Issue 2 , July and August 2023, Pages 247-258

https://doi.org/10.22067/ifstrj.2022.72465.1096

Abstract
  Introduction Introduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, ...  Read More

Full Research Paper Food Biotechnology
Identification of Bioactive Compounds in the Extracts of Brown Algae Sargassum (Sargassum angustifulium) and Padina )Padina distromatic( and Evaluation of Antimicrobial, Antioxidant and Enzymatic Properties

Khadijeh Shirani Bidabadi; Shilla Safaeian; Rezvan Mousavi Nadushan; Nahid Rahimifard

Volume 19, Issue 2 , July and August 2023, Pages 259-277

https://doi.org/10.22067/ifstrj.2021.73113.1104

Abstract
  IntroductionSargassum and Padina are two genera of brown algae that are widely scattered in temperate regions. Sargassum species are categorized as tropical and sub-tropical brown seaweed which are valuable sources of bioactive compounds including dietary fibers, carotenoids, vitamins, and minerals. ...  Read More

Full Research Paper Food Technology
Investigating the Effect of Roasting Temperature and Storage Time of Hazelnut Seed on the Color and Quality of its Dough

Hosein Ghavami; Azin Nasrollah zadeh

Volume 19, Issue 2 , July and August 2023, Pages 279-290

https://doi.org/10.22067/ifstrj.2022.72914.1111

Abstract
  Introduction  All the different species of hazelnut trees produce edible nuts. Hazelnuts are one of the most nutritious nuts, with a protein content of about 12%. They are also a good source of energy, with a fat content of about 60%, and an excellent source of carbohydrates, half of which are ...  Read More

Full Research Paper Food Engineering
Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert

Fatemeh Yousefzadeh; Masoud Taghizadeh

Volume 19, Issue 2 , July and August 2023, Pages 291-309

https://doi.org/10.22067/ifstrj.2022.74110.1120

Abstract
  Introduction  The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures ...  Read More

Full Research Paper Food Biotechnology
Isolation and Characterization of Lactiplantibacillus plantarum Bacteriocin from Fruit-based Fermented Products and its Comparison with Commercial Nisin

Mahsa Noktehsanj Avval; Marzieh Hosseininejad; Abolfazl Pahlavanlo; Hamid Bahador Ghoddusi

Volume 19, Issue 2 , July and August 2023, Pages 311-331

https://doi.org/10.22067/ifstrj.2022.74158.1122

Abstract
  Introduction Lactic acid bacteria (LAB) and their bacteriocins are widely used as natural and safe preservatives in food products, to control both pathogenic and spoilage microorganisms. This study aimed to isolate and identify LAB from several traditionally produced fermented fruits and vegetables ...  Read More

Full Research Paper Food Biotechnology
Evaluation the Effect of Wheat Germ Fermentation Using Yeast and Lactic Acid Bacteria on the Bioactive Compounds

Elnaz Bayat asl; Marzieh Moosavi-Nasab; Mahbobe Fazaeli

Volume 19, Issue 2 , July and August 2023, Pages 333-347

https://doi.org/10.22067/ifstrj.2022.74066.1123

Abstract
  Introduction Wheat germ is a valuable nutritional supplement and a by-product of the flour milling industry used for animal feed and oil extraction. Quinone compounds found in wheat germ have anti-cancer properties that are abundantly found in wheat germ. The aim of this study was to investigate the ...  Read More

Full Research Paper Food Biotechnology
Investigation of Quality and Shelf Life of Marinated Chicken Meat by Asymmetric and Symmetric Multivariate Methods

Siamak Gheibi; Amir Pourfarzad; Ahad Rastkar Allahverdizadeh

Volume 19, Issue 2 , July and August 2023, Pages 349-364

https://doi.org/10.22067/ifstrj.2022.74304.1127

Abstract
  Introduction Marinated chicken meat is one of the traditional foods in Iran which is an indoor and outdoor popular food in different areas of Iran due to its convenience and pleasant taste. It is also one of the authentic foods which is categorized in Iranian traditional kebabs. This product is ...  Read More

Full Research Paper Food Technology
Effect of Ultrasonic Waves on Structural, Functional and Rheological Properties of Locust Bean Gum

Samira Farizad; Hajar Abbasi

Volume 19, Issue 2 , July and August 2023, Pages 365-381

https://doi.org/10.22067/ifstrj.2022.74595.1133

Abstract
  Introduction  Hydrocolloid is a term refers to all polysaccharides extracted from plants, seeds, and microbial sources that regardless of their biological and nutritional role has various functional properties in food products such as concentration and gel production of aqueous solutions, stabilization ...  Read More

Full Research Paper Food Chemistry
Investigation of the Impact of Gallic Acid, Methyl Gallate and their Combination on the Oxidative Stability of Frying Oli

Maedeh Hosseinkhani Abadchi; Reza Farhoosh

Volume 19, Issue 2 , July and August 2023, Pages 383-397

https://doi.org/10.22067/ifstrj.2022.75114.1144

Abstract
  Introduction  Thermal process is the most prominent option for treating foods. During the heat treatment, food nutrients response simultaneously but adversely under pH, temperature, moisture, and other provided conditions. It might result in an irreversible transformation of composition and structure ...  Read More