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-en
Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature

Amir Salari; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 11, Issue 3 , July and August 2015, Pages 225-235

https://doi.org/10.22067/ifstrj.v1394i11.38746

Abstract
  In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g ...  Read More

Research Article-en
Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation

Mohsen Gavahian; Reza Farhoosh; Asgar Farahnaki; Katayoun Javidnia; Fakhri Shahidi

Volume 11, Issue 3 , July and August 2015, Pages 236-246

https://doi.org/10.22067/ifstrj.v1394i11.32843

Abstract
  Ohmic-assisted hydrodistillation (OAHD) is an advanced hydrodistillation (HD) technique utilizing ohmic heating process and could be considered as a novel method for the extraction of essential oils. Long extraction time is one of the major problems with traditional methods. OAHD of essential oils from ...  Read More

Research Article-en
Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl)

Mahdi Irani; Masoud Shafafi; Hasan Irani

Volume 11, Issue 3 , July and August 2015, Pages 247-259

https://doi.org/10.22067/ifstrj.v1394i11.42617

Abstract
  This paper presents a novel approach to monitor food process based on Modular Neural Networks (MNNs) and fuzzy inference system. The proposed MNN consists of three separate modules, each using different image features as input including: edge detection, wavelet transform, and Hough transform. The sugeno ...  Read More

Research Article-en
Effect of whey protein products on microbiological characteristics of buffalo meat emulsion

Abdolghafour Badpa; Saghir Ahmad

Volume 11, Issue 3 , July and August 2015, Pages 260-272

https://doi.org/10.22067/ifstrj.v1394i11.44328

Abstract
  Incorporation of whey protein products (WPPs) namely whey protein concentarte, isolate and whey protein powder with the different levels (1, 2, 3 and 4%) in buffalo meat was investigated for production, quality characteristic of emulsion sausage (ES). Quality of emulsion sausage was evaluated in term ...  Read More

Short Paper- en
Migration of ohmic heating electrode components into a food

Mohsen Zandi; Nazila Dardmeh; Sajad Pirsa; Hadi Almasi

Volume 11, Issue 3 , July and August 2015, Pages 273-278

https://doi.org/10.22067/ifstrj.v1394i11.43053

Abstract
  Ohmic heating has an advantage over conventional indirect heating methods because heater (electrode) surfaces temperatures are comparatively lower as heat is generated within bulk fluid. Conventional ohmic heating under typical low frequency alternating current (50 or 60 Hz) could cause hydrogen and ...  Read More

Short Paper- en
Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study

Igor Smykov; Anna Gnezdilova; Yuliya Vinogradova; Valentina Popova

Volume 11, Issue 3 , July and August 2015, Pages 279-284

https://doi.org/10.22067/ifstrj.v1394i11.44476

Abstract
  These work deals with the study of changes in the microstructure of the sweetened condensed milk with sugar substitution for starch syrup during its long storage period. The research has been carried out with the transmission electron microscope. The authors have analyzed the microstructure of the condensed ...  Read More