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
Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology

Behzad Nasehi; Seyed Mohammad Ali Razavi; Seyed Ali Mortazavi; Mostafa Mazaheri Tehrani

Volume 11, Issue 6 , January and February 2016, Pages 719-728

https://doi.org/10.22067/ifstrj.v1394i6.28307

Abstract
  The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted ...  Read More

Research Article-en
Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods

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

Volume 11, Issue 6 , January and February 2016, Pages 729-737

https://doi.org/10.22067/ifstrj.v1394i6.37924

Abstract
  As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha ...  Read More

Research Article-en
Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg

Malahat Safavi; Majid Javanmard

Volume 11, Issue 6 , January and February 2016, Pages 738-746

https://doi.org/10.22067/ifstrj.v1394i6.50003

Abstract
  In this study, the effects of coating with whey protein concentrate (7.5% w/v) alone and/or in combination with rice bran oil (0.2, 0.4, 0.6 g in 100 ml coating solution) and Zataria multiflora extract (1 and 2 μL in 100 ml coating solution) on the quality attributes and egg shelf life were carefully ...  Read More

Research Article-en
Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process

Alireza Yousefi; Naser Ghasemian

Volume 11, Issue 6 , January and February 2016, Pages 747-757

https://doi.org/10.22067/ifstrj.v1394i6.51651

Abstract
  In this work, a hybrid GMDH–neural network model was developed in order to predict the moisture content of papaya slices during hot air drying in a cabinet dryer. For this purpose, parameters including drying time, slices thickness and drying temperature were considered as the inputs and the amount ...  Read More

Research Article-en
The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 11, Issue 6 , January and February 2016, Pages 758-769

https://doi.org/10.22067/ifstrj.v1394i6.51760

Abstract
  Recently, Subcritical Water Extraction (SWE) has been well known as a green technology for extraction of bioactive compounds from plants. In this study, Subcritical water extraction, ultrasound assisted extraction (UAE) and shaker solvent extraction (SSE) were compared for extraction of phenolic compounds ...  Read More

Research Article-en
Using artificial neural networks to predict thermal conductivity of pear juice

Zeynab Raftani Amiri; Hengameh Darzi Arbabi

Volume 11, Issue 6 , January and February 2016, Pages 770-778

https://doi.org/10.22067/ifstrj.v1394i6.50308

Abstract
  Thermal conductivity is an important property of juices in the prediction of heat- and mass-transfer coefficients and in the design of heat- and mass-transfer equipment for the fruit juice industry. An artificial neural network (ANN) was developed to predict thermal conductivity of pear juice. Temperature ...  Read More