with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 19 (2023)
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)
Research Article-en Food Chemistry
The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit

Dara Rezakhani; Abdolmajid Mirzaalian Dastjerdi; Somaye Rastegar

Volume 20, Issue 3 , July and August 2024, Pages 1-15

https://doi.org/10.22067/ifstrj.2024.86132.1307

Abstract
  The sapodilla fruit has a limited shelf life due to its perishability and rapid moisture loss. The application of edible coatings has attracted much interest because they are effective in prolonging the shelf life of fruits. This study aims to evaluate the effectiveness of an edible coating made from ...  Read More

Research Article-en Food Chemistry
Application of FT-IR Spectroscopy with Various Classification and Regression Models for Detection and Quantification of Sodium Hydrosulfite in Iranian Wheat Flour

Amir Kazemi; Asghar Mahmoudi; Mostafa Khojastehnazhand; Seyyed Hassan Fattahi

Volume 20, Issue 3 , July and August 2024, Pages 17-31

https://doi.org/10.22067/ifstrj.2024.86585.1312

Abstract
  Wheat flour is one of the most important and strategic food resources especially in developing countries. The addition of Sodium hydrosulfite to flour for improving some appearance features can have dangerous impacts on the consumer health. Therefore, detection of this harmful substance is great practical ...  Read More

Research Article-en Food Chemistry
Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates

Maryam Hashemi; Seyyed Hossein Hosseini Ghaboos; Abolghasem Seraj

Volume 20, Issue 3 , July and August 2024, Pages 33-47

https://doi.org/10.22067/ifstrj.2024.86726.1314

Abstract
  In this research, the effect of protease enzyme type (pepsin and pancreatin) and hydrolysis time (40-200 minutes) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, Fe reducing power and total antioxidant capacity) of flaxseed meal protein ...  Read More

Research Article-en Food Chemistry
Preharvest Melatonin and Postharvest Xanthan Gum Coating Maintain the Quality of Orlando Tangelos during Storage

Sakineh Molaei Mohammad Abadi; Somaye Rastegar

Volume 20, Issue 3 , July and August 2024, Pages 49-64

https://doi.org/10.22067/ifstrj.2024.87553.1324

Abstract
  This study aimed to determine the effects of preharvest spraying of melatonin and postharvest immersion in xanthan gum on the quality and postharvest performance of Orlando tangelo mandarin fruits. After selecting suitable and uniform trees, melatonin foliar spraying was performed at three different ...  Read More

Research Article-en Food Biotechnology
Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa

Shadi Atashgahi; Ali Moayedi; Alireza Sadeghi Mahoonak; Hoda Shahiri Tabarestani; Alireza Sadeghi

Volume 20, Issue 3 , July and August 2024, Pages 65-79

https://doi.org/10.22067/ifstrj.2024.87477.1325

Abstract
  Soy whey (SW) is a byproduct from tofu and soy protein isolate (SPI) production that contains various nutrients such as protein, amino acids, minerals, carbohydrates, isoflavones. In this study, SW was fermented with lactic acid bacteria (LAB) with the aim to enhance total phenolic contents (TPC), Gamma ...  Read More

Review Article-en Food Biotechnology
Exploring the Potential of Cultured Meat: Technological Advancements, Sustainability Prospects, and Challenges

Pouya Ramezani; Ali Motamedzadegan

Volume 20, Issue 3 , July and August 2024, Pages 81-103

https://doi.org/10.22067/ifstrj.2024.87796.1329

Abstract
  The effects of traditional livestock farming on the environment and its limited scalability contribute to the persistent worldwide dilemma of food insecurity. Growing animal cells under regulated conditions has given rise to cultured meat, which might be a more ethical and ecological option. The potential ...  Read More