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 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
Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma)

Mohammad Farhadi Chitgar; Mohammad Javad Varidi; Mehdi Varidi; Fakhri Shahidi

Volume 11, Issue 2 , May and June 2015, Pages 107-115

https://doi.org/10.22067/ifstrj.v1394i2.38745

Abstract
  Barberry is an agricultural product, which is cultivated in large amounts, only in Iran. Its popularity as an ingredient for many by-products has grown recently. It contains anthocyanins which can be used as natural food colorants. These compounds are useful for human health and have high economic value. ...  Read More

Research Article
The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum)

Mohammad Ali Hesarinejad; Seyed Mohammad Ali Razavi; Arash Koocheki

Volume 11, Issue 2 , May and June 2015, Pages 116-128

https://doi.org/10.22067/ifstrj.v1394i2.38724

Abstract
  In this study, dynamic rheological, structural and thermal properties of Alyssum homolocarpum seed gum (AHSG) were investigated as a function of concentration (1.5, 2, 2.5 and 3% w/v) and temperature (5–85 °C). The effects of heating/cooling rate on the rheology of AHSGs were studied using ...  Read More

Research Article
Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation

Faezeh Tafreshi; Majid Javanmard; Maryam Fahim danesh

Volume 11, Issue 2 , May and June 2015, Pages 129-139

https://doi.org/10.22067/ifstrj.v1394i2.47040

Abstract
  Antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. In recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. The aim of this study was evaluating the ...  Read More

Research Article
Microbiological diversity in Kurdish cheese throughout ripening and its relationship with physicochemical and sensory characteristics

Seyed Ali Mortazavi; Elnaz Milani; Marzieh Moeenfard

Volume 11, Issue 2 , May and June 2015, Pages 140-151

https://doi.org/10.22067/ifstrj.v1394i2.47042

Abstract
  Kurdish cheese is semi-firm cheese which has been traditionally manufactured from whole raw cow or sheep milk, in the East of Iran. It is ripened in goat’s skin bags. The microbial diversity of kordish cheese originates from natural microbiota present in the raw milk and its unique organoleptic ...  Read More

Research Article
The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt

Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mehdi Varidi; Mohebbat Mohebbi

Volume 11, Issue 2 , May and June 2015, Pages 152-160

https://doi.org/10.22067/ifstrj.v1394i2.38079

Abstract
  Spirulina platensis is a blue-green microalga with unique nutrient content and several therapeutic aspects which has been used for fortification of different foods. In this study, the effect of Spirulina platensis powder in different levels (0, 0.5, 1 and 2 percent), added in two stages (before pasteurization ...  Read More

Research Article
Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology

Roksaneh Rouhani; Soudabeh Einafshar; Reihaneh Ahmadzadeh Ghavidel

Volume 11, Issue 2 , May and June 2015, Pages 161-170

https://doi.org/10.22067/ifstrj.v1394i2.47043

Abstract
  Sepals and petals are byproducts from saffron production process that waste without any use in Iran. These byproducts containing a lot of anthocyanin and natural antioxidants.The aim of this study is determine efficiency of extraction and measurement of antioxidant activity and anthocyanin pigments of ...  Read More

Research Article
Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology

Samira Tizchang; Mahood Sowti Khiabani; Reza Rezaeemokaram

Volume 11, Issue 2 , May and June 2015, Pages 171-180

https://doi.org/10.22067/ifstrj.v1394i2.47081

Abstract
  Nisin has numerous applications as a natural preservative in foods, including dairy product, canned food, processed cheese and milk. Several studies demonstrated that proteolytic degradation and the interaction of nisin with food components might result in decreased its antimicrobial activity. Encapsulation ...  Read More

Research Article
Effect of storage time on some quality parameters (physical and mechanical) Valencia orange

Aliakbar Dadvar; Mehdi Khojastehpour; Hassan Sadrnia

Volume 11, Issue 2 , May and June 2015, Pages 181-190

https://doi.org/10.22067/ifstrj.v1394i2.47082

Abstract
  External and internal changes in fruits during storage time are affected by the various factors that some of them can by studied by measuring the qualitative parameters (physical and mechanical). The effects of storage time on some physical and mechanical properties of Valencia orange were investigated. ...  Read More

Research Article
Synthesis and study of structural, physical and anti-microbial properties of ZnO nanoparticles and polymer nanocomposite (PVA/ZnO) for food packaging

Elham Gharoyi; Mohammad Hossein Abaspour fard; Nasser Shahtahmassebi; Mehdi Khojastehpour

Volume 11, Issue 2 , May and June 2015, Pages 191-199

https://doi.org/10.22067/ifstrj.v1394i2.26056

Abstract
  In this study, ZnO nanoparicles and polymer nanocomposite were synthesized for film preparing of food packaging. The structural, physical and anti-microbial properties were then studied. ZnO nanoparticles were synthesized by sol- gel method. The Structural analysis by XRD verified the formation of zinc ...  Read More

Research Article
Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing

Mina Seifzadeh; Aliasghar Khanipour

Volume 11, Issue 2 , May and June 2015, Pages 200-210

https://doi.org/10.22067/ifstrj.v1394i2.26962

Abstract
  This project was carried out in order to Study of possibity of uses from 4 hexyresorcinol for prevention of melanosis in cultured shrimp.Treatments including of samples processed with 0.15% concentration of 4 hexylresorcinol and control samples. The samples were kept at -18oC. Bacterial, chemical and ...  Read More

Research Article
Effect of environmental factors on antilisterial activity of nisin

Mir-Hassan Moosavy; Nassim Shavisi

Volume 11, Issue 2 , May and June 2015, Pages 211-217

https://doi.org/10.22067/ifstrj.v1394i2.27396

Abstract
  Nisin, belonged to type-A lantibiotcs, is a well-known bacteriocin that applied as natural preservative in food productions such as milk and cheese. This peptide has an inhibitory effect on many of Gram-positive bacteria. Using of nisin alone and in combination with other hurdles may serves as an effective ...  Read More

Short Article
Evaluation of antimicrobial effect of Hop water extract with Humulune from Hop against Staphylococcus aureus, Enterobacter aerogenes, Listeria monocytogenes and Salmonella enterica

Ali Mohamadi Sani; Mryam Azami; Masoud Yavarmanesh

Volume 11, Issue 2 , May and June 2015, Pages 218-224

https://doi.org/10.22067/ifstrj.v1394i2.38741

Abstract
  Plants derived products have been used for medicinal purposes for centuries because of antimicrobial activity. In this investigation Antibacterial effect of Hop(Humulus lupulus), the pharmaceutical plant which has an important place in traditional medicine of Iran, was evaluated on some of food borne ...  Read More