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 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Research Article
Evaluation of Antiradical and Antimicrobial Activity of Methanolic Extract of Two Acorn Varieties and Detection of Phenolic Compound with High Performance Liquid Chromatography

Maryam Ghaderi; Alireza Sadeghi Mahoonak; Mehran Alami; Morteza Khomeiri; Rahil Rezaei

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10124

Abstract
  In this study, total phenolics and flavonoids content, antiradical and antimicrobial activity of methanolic extract of two Iranian acorn varieties, namely Quercus.castaneifolia var castaneifolia and Quercus.branti var persica were evaluated. Total phenolic and flavonoid content and extraction yield of ...  Read More

Research Article
Antibacterial Effect of Nano-Encapsulated Nisin in Liposoms In Contrast to Free Nisin in Control of Listeria monocytogenes in Iranian Feta Cheese (UF)

Elham Zaerzadeh; Seyed Ali Mortazavi; Mahmoud Reza Jafari; Sima Afsharnejad; Farideh Tabatabaei Yazdi; Mehdi Nasiri mahalati

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10125

Abstract
  The objective of this study was evaluating the effectiveness of encapsulated nisin in liposoms in contrast to free nisin in control of Listeria monocytogenes ATCC 19117 in Feta cheese during its ripening. The size of the nano-encapsules with nisin was around 103-150 nm and of the nano-encapsules without ...  Read More

Research Article
The Effect of Different Concentrations of Pectin and Xanthan Gum on Sensory Properties and Water Activity of the Fruit Pastille Based on Cantaloupe Puree

Safie Khalilian; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Majid Sarmad; Mansoureh Roshan Nejad

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10126

Abstract
  In this study the effect of different levels of xanthan and pectin on water activity and sensory properties of fruit pastille formulation based on Cantaloupe puree has been studied. The effects of xanthan (0, 0.1, 0.2, 0.3 %) and pectin (0.2, 0.3, 0.4, 0.5 %) were analyzed in a completely randomized ...  Read More

Research Article
Microencapsulation of Limonene by Freeze Drying: Effect of Type and Concentration of Wall Material

Masoud Najaf Najafi; Rassoul Kadkhodaee

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10127

Abstract
  Limonene is one of the widely used natural flavorings in the food industry. This compound has high volatility and sensitivity to oxidation and hence a significant portion of it is lost during processing and storage of foods. This work was, therefore, aimed at microencapsulating D-limonene by using freeze ...  Read More

Research Article
The Effect of Fat-Reduction and Cacl2 Levels on Sensory and Textural Characteristics of UF-Feta Cheese Made from Retentate Powder of Milk Ultra-Filtration

Hassan Rashidi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Mohsen Ghods rohani

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10128

Abstract
  There is overwhelming scientific evidence that saturation fat consumption increases the risk of both coronary and cancer disease. As a result, fat reduction in UF-Feta cheese (≈ 45% fat in dry matter content) is favorable but unfortunately has some negative effects on the quality of cheese. In this ...  Read More

Research Article
Cross-linking of Sugar Beet Pectin to Improve Its Functional Properties And Investigation of Effect of the Modified Pectin on Ketchup Characteristics

Sara Hoseinpoor; Behnaz Layegh; Asgar Farahnaki; Gholam Reza Mesbahi; Mahsa Majzoobi; Nazanin Darabzadeh

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10129

Abstract
  Pectin is used as a gelling, texturizing and emulsifying agent in many foods. Sugar beet pulp is a good source of pectin, however due to its low molecular weight and poor gelling characteristic its uses in food industry are limited. In this research, pectin extracted from sugar beet pulp was cross-linked ...  Read More

Research Article
Microbial Load Evaluation of Fresh-Cut Vegetables During Processing Steps in A Vegetable Processing Plant Using Minimally Processing Approach

Masoumeh Bahreini; Mohammad Bagher Habibi Najafi; Mohammad Reza Bassami; Morteza Abbaszadegan; Ahmad Reza Bahrami; Hamidreza Ejtehadi

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10130

Abstract
  The number of vegetable processing plants has been increased during recent years in Iran as many other countries. On the other hand, fresh vegetable products are susceptible to microbial contamination after harvest, processing, handling, packing and distribution. The aim of this study was to determine ...  Read More

Research Article
Effect of Different Concentrations of Sorbitol and Oligofructose as Sucrose Replacement on Physico-Chemical Properties of Low Calorie Sponge Cake

Elham Nourmohammadi; Seyed Hadi Peighambardoust; Javad Hesari; Sodeif Azadmard Damirchi; Seyed Abbas Rafat

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10169

Abstract
  In this study the possibility of sucrose substitution with different concentrations of sorbitol in formulation of reduced calorie sponge cake was studied. Physical properties of cake batter such as viscosity, specific gravity and cake characteristics such as volume, apparent density, solid density, porosity, ...  Read More

Short Article
Kinetic Studies on Protein Solubility and Electrophoretic Pattern of Soymilk Stored at Different Temperatures

Nazanin Darabzadeh; Sahar Sadat Mousavi Nasab; Mahmoud Aminlari; Roghaieh Ramezani

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10170

Abstract
  In recent years soybean derived foods (such as soymilk) have received considerable attention due to their high nutritional value and functional properties. The purpose of this study was to investigate the changes in protein solubility and electrophoretic behavior of soymilk stored at refrigerator and ...  Read More