with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
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)
Full Research Paper Food Biotechnology
Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough

Sara Shahryari; Alireza Sadeghi; Maryam Ebrahimi; Alireza Sadeghi Mahoonak; Ali Mayedi

Volume 18, Issue 5 , November and December 2022, Pages 575-588

https://doi.org/10.22067/ifstrj.2022.74006.1119

Abstract
  [1]Introduction: Evaluation of antimicrobial and probiotic properties of the microbiota isolated from fermented pseudo-cereals is important in order to prepare adjunct and starter cultures. Probiotics are live and active microorganisms that, if used in sufficient numbers, help the microbial balance of ...  Read More

Full Research Paper Food Biotechnology
Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method

Kobra Tajik Toughan; Mohammad Reza Edalatian Dovom; Seyed Ali Mortazavi; Ali Javadmanesh

Volume 18, Issue 5 , November and December 2022, Pages 589-601

https://doi.org/10.22067/ifstrj.2022.74447.1129

Abstract
  [1]Introduction: Poultry and meat products are the largest sources of non-typhoid salmonella infections in most countries. Studies have shown that raw foods of animal origin, especially poultry and its products, are the main source of contamination of kitchens and restaurants. In terms of growth conditions, ...  Read More

Full Research Paper Food Biotechnology
Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro”

Behrooz Alizadeh Behbahani; Mohammad Noshad; Mostafa Rahmati-Joneidabad

Volume 18, Issue 5 , November and December 2022, Pages 603-614

https://doi.org/10.22067/ifstrj.2022.74472.1130

Abstract
  [1]Introduction: Oxidation and food pathogens are considered two important and influential factors affecting food quality and health. Recently, due to the increasing demand for natural products, the application of synthetic preservatives to control microbial growth and lipid oxidation have been decreased ...  Read More

Full Research Paper Food Chemistry
Formulation optimization of baguette containing Ganoderma leucidum

Saeid Azizkhani; Leila Nateghi

Volume 18, Issue 5 , November and December 2022, Pages 615-630

https://doi.org/10.22067/ifstrj.2022.73383.1109

Abstract
   [1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various ...  Read More

Full Research Paper
Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour

Alireza Abbasi; Arash Koocheki; Elnaz Milani; Mohebbat Mohebbi

Volume 18, Issue 5 , November and December 2022, Pages 631-647

https://doi.org/10.22067/ifstrj.2021.72341.1094

Abstract
   [1]Introduction: Breakfast cereal products are considered as an important meal for athletes and children. By changing eating habits and increasing the consumption of these products, choosing healthy and nutritious raw materials such as whole grains to produce breakfast cereals with great impact ...  Read More

Full Research Paper Food Technology
Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor

Asefeh Latifi; Mohammadali Kiehbadroudinezhad; Mohamad Reza Alizadeh

Volume 18, Issue 5 , November and December 2022, Pages 648-656

https://doi.org/10.22067/ifstrj.2021.71130.1068

Abstract
  [1]Introduction: Non-uniformity of dried paddy using conventional batch type dryer is one of the important factors on rice breakage and losses in milling operations in Iran. For optimizing drying process, a laboratory batch type paddy dryer with agitator and automatic moisture controller was designed ...  Read More

Full Research Paper Food Technology
Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice

Farzaneh Esmaeili; Mahnaz Hashemiravan; Mohammad Reza Eshaghi; Hassan Gandomi

Volume 18, Issue 5 , November and December 2022, Pages 657-679

https://doi.org/10.22067/ifstrj.2021.73234.1107

Abstract
  [1]Introduction: Nowadays, there is a great tendency to consume functional foods, with special medicinal and extranutritional value in addition to basic nutritional properties. Foods containing probiotics and prebiotic compounds are classified in this category. Inulin is a water soluble storage polysaccharide ...  Read More

Full Research Paper Food Engineering
The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites

Sanaz Golmohammadzadeh; Farid Amidi-Fazli

Volume 18, Issue 5 , November and December 2022, Pages 681-697

https://doi.org/10.22067/ifstrj.2021.70884.1057

Abstract
  [1]Introduction: The biodegradability of synthetic plastics derived from petroleum is a very slow process and complete decomposition of them lasts several years. This increases environmental pollution. Extensive efforts have been made to develop and improve biopolymers-based packaging. Biopolymers derived ...  Read More

Full Research Paper Food Biotechnology
Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot

Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 18, Issue 5 , November and December 2022, Pages 699-709

https://doi.org/10.22067/ifstrj.2022.74735.1136

Abstract
  [1]Introduction: Economic losses can occur due to the growth of fungi on foods that lead to food spoilage and plant diseases. Fruits and vegetables are often exposed to microbial activity, caused by pathogenic fungi, during post-harvest storage. Diseases of food origin are a growing public health problem. ...  Read More

Full Research Paper
Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread

Arman Naderi; Soheila Zarringhalami

Volume 18, Issue 5 , November and December 2022, Pages 711-723

https://doi.org/10.22067/ifstrj.2021.71088.1064

Abstract
  [1]Introduction: Bread is an important staple food widely consumed all over the world including Iran. The consumption of traditional breads in Iran, including Barbari, Sangak, Taftoon and Lavash, is steadily increasing because of its convenience and being a ready-to-eat food product normally consumed ...  Read More

Full Research Paper Food Technology
Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties

Shahab Naghdi; Masoud Rezaei; Mehdi Abdollahi; Mehdi Tabarsa

Volume 18, Issue 5 , November and December 2022, Pages 725-738

https://doi.org/10.22067/ifstrj.2022.72999.1102

Abstract
  [1]Introduction: Bioactive compounds are substances found in small amounts in food. In addition to their influence on human development, these compounds also play a crucial role in reducing diseases in human. Polysaccharides are a group of bioactive compounds that come from a variety of sources. Polysaccharides ...  Read More

Full Research Paper Food Chemistry
Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics

Marjan Zargar; Bahareh Shabanpour; Parastoo Pourashouri; Ebrahim Zabihi Neyshbouri

Volume 18, Issue 5 , November and December 2022, Pages 740-749

https://doi.org/10.22067/ifstrj.2022.74164.1121

Abstract
  [1]Introduction: Collagen is the most abundant and important structural protein in the connective tissue of animals, the production of which is of great importance in the fields of medicine, cosmetics and food. Due to religious restrictions as well as common diseases between livestock and humans, today ...  Read More

Full Research Paper Food Technology
Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage

Zahra Sadri Saeen; Mohammadreza Khani; Vajiheh Fadaei Noghani

Volume 18, Issue 5 , November and December 2022, Pages 751-763

https://doi.org/10.22067/ifstrj.2022.74270.1124

Abstract
  [1]Introduction: Butter is a type of dairy product made of sweet cream or sour cream. It is a perishable food that can be spoiled due to chemical changes during storage. Rancidity is one of the main problems caused by lipolysis and oxidation of fatty acids, which cause off-flavor and reduce the nutritional ...  Read More

Full Research Paper Food Chemistry
Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink

Hamed Saberian; Vahid Pasban

Volume 18, Issue 5 , November and December 2022, Pages 765-777

https://doi.org/10.22067/ifstrj.2022.72368.1095

Abstract
  [1]Introduction: Anthocyanins are one of the most important of food colorants, which are found in many fruits, flowers, and vegetables, and have been used as natural pigments in commercial foods and beverage products due to their desirable colors and potential nutritional benefits. Saffron (Crocus sativus) ...  Read More