Volume 20 (2024)
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 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Research Article Food Engineering
Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Parameters in Optimizing the Solutes Rejection of Camel Milk Ultrafiltration Using Partial Least Squares Regression

Seyed Mohammad Ali Razavi; Morteza Kashaninejad

Volume 19, Issue 5 , November and December 2023, Pages 577-591

https://doi.org/10.22067/ifstrj.2021.69556.1028

Abstract
  Introduction Ultrafiltration is one of the most common membrane processes in the dairy industry, especially for condensing and separating milk components. Using this process, several products can be produced, including milk concentrate used for cheese production, low-lactose dairy products, milk ...  Read More

Research Article Food Technology
Investigating the Physicochemical Properties of Healthy Yogurt Containing Bitter Gourd Powder

Zeinab Mohkami; Hasan Ghorbani Ghouzhdi; Fateme Bidarnamani; Yasub Shiri

Volume 19, Issue 5 , November and December 2023, Pages 593-606

https://doi.org/10.22067/ifstrj.2023.76410.1168

Abstract
  Introduction Yogurt is one of the most widely consumed fermented milk products, which, like any other dairy products, is prone to spoilage and poor quality. On the other hand consumers have become more cautious about their diet and health. Their is an increasing demand for food products with higher ...  Read More

Research Article Food Technology
Evaluation of Changes in Some Textured and Qualitative Properties of Cake Enriched with Wheat Germ

S. Mostafa Sadeghi; Mandana Tayefe; Leili Fadayi Eshkiki; Kambiz Ghiasvand

Volume 19, Issue 5 , November and December 2023, Pages 607-616

https://doi.org/10.22067/ifstrj.2023.77230.1185

Abstract
  IntroductionBakery products such as cakes are consumed in a relatively large amount all over the world due to their ready to eat format. Among different foods, bakery products provide a great opportunity to use edible portions of seeds, vegetables or other unconventional food sources. On the other hand, ...  Read More

Research Article Food Chemistry
Pre-harvest Application of Chitosan with Carvacrol on Biochemical, Qualitative and Shelf Life Characteristics of Strawberry (Fragaria × ananassa Duch)

Zeinab Ghasemi Arshad; Abdollah Ehtesham Nia; Eisa Hazbavi; Hassan Mumivand; Morteza Soleimani Aghdam

Volume 19, Issue 5 , November and December 2023, Pages 617-633

https://doi.org/10.22067/ifstrj.2023.77806.1192

Abstract
  IntroductionThe increase in people's awareness of the negative effects of chemical preservatives has led to more research on the antimicrobial effect of plant essential oils and their potential to be used as preservative compounds. Strawberry (Fragaria   ananassa cv. qingxiang) is one of the ...  Read More

Research Article Food Technology
Preparation of Biopolymer Based on Agar Extracted from Persian Gulf Red Algae Acanthophora and Evaluation of Its Properties

Parisa Dianat; Mahdi Haji Abdolrasouli; Morteza Yousefzadi

Volume 19, Issue 5 , November and December 2023, Pages 635-648

https://doi.org/10.22067/ifstrj.2023.78025.1196

Abstract
  Introduction Consumer demand for healthy food free of chemical preservatives and environmental concerns with plastic packaging environments are analyzed, which can be replaced by aquatic environments that can be contaminated, for the development of bio-based packaging materials. Natural polymers ...  Read More

Research Article Food Technology
Cell Culture of Spirulina Microalgae (Spirulina platensis) and Comparison the Efficiency of Enzymatic, Ultrasound, Freeze-defrosting and Mineral Solvent Methods in Extraction of Phycocyanin Pigment

Reza Safari; Soheil Reyhani Poul

Volume 19, Issue 5 , November and December 2023, Pages 649-661

https://doi.org/10.22067/ifstrj.2023.78800.1204

Abstract
  Introduction Phycocyanin is one of the pigments used in the food industry due to its antioxidant and antibacterial as well as coloring properties. This pigment is commercially produced from Spirulina platensis microalgae, in the form of photoautotrophic cultures and in open environments in large ...  Read More

Research Article Food Biotechnology
Increasing the Production of Carotenoids in Chlorella sorokiniana IG-W-96 by Changing the Concentration of Nutrients and Phytohormones

Zohre Noruzi Motlagh; Mahmoud A. Mahdavi; Reza Gheshlaghi

Volume 19, Issue 5 , November and December 2023, Pages 663-673

https://doi.org/10.22067/ifstrj.2022.79014.1209

Abstract
  Introduction Carotenoids have many effects on human health. These compounds are produced by plants and microalgae. The extraction of carotenoids from microalgae such as Chlorella has received much attention, since microalgae grow all year round (regardless of the season) and at a much faster rate ...  Read More

Research Article Food Technology
Effect of Edible Coatings of Alginate and Oliveria decumbens Essential Oil on Physicochemical, Microbial and Sensory Properties of Grated Carrots During Shelf Life

Ali Hosseini; Nafiseh Zamindar; Yasaman Esmaeili

Volume 19, Issue 5 , November and December 2023, Pages 675-692

https://doi.org/10.22067/ifstrj.2022.78868.1207

Abstract
  IntroductionToday, carrots are widely used in freshly cut products, including ready to eat salads, however, its shelf life is reduced due to the damage caused on the texture of the product which accelerate the reduction of nutritional value as well as the growth of microorganisms, (Azizian et al., 2020). ...  Read More

Research Article Food Chemistry
The Effect of Ultrasound Pretreatment on Hydrolysis Time by Pepsin Enzyme to Produce Antioxidant Peptides from Edible Mushroom (Agaricus bisporus) Protein

Iysan Izanloo; Alireza Sadeghi Mahoonak

Volume 19, Issue 5 , November and December 2023, Pages 693-709

https://doi.org/10.22067/ifstrj.2023.78786.1203

Abstract
  Introduction Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Food-derived ...  Read More

Research Article Food Technology
Investigating Physical and Mechanical Properties of Bionanocomposite Film Based on Flaxseed Mucilage and Cellulose Nanocrystal

Elham Safaei; Hannan Lashkari; Sara Ansari; Alireza Shirazinejad

Volume 19, Issue 5 , November and December 2023, Pages 711-721

https://doi.org/10.22067/ifstrj.2023.79467.1214

Abstract
  Introduction Manufacturers are trying to replace plastic materials in the food packaging industry with biodegradable and edible films. Biodegradable edible films and coatings are mainly made from carbohydrates, lipids and proteins and their mixtures. In recent decades, various carbohydrates from ...  Read More

Research Article Food Engineering
Evaluation of the Fouling Phenomenon During Membrane Clarification of Apple Juice Using Scraped Surface Membrane Unit

Sima Yassari; Hossein Mirsaeedghazi; Leila Roozbeh Nasiraie; Ali Fadavi

Volume 19, Issue 5 , November and December 2023, Pages 723-743

https://doi.org/10.22067/ifstrj.2023.79693.1217

Abstract
  IntroductionAs a useful fruit for humans, apple (Malus domestica) is a good sourceof antioxidants, minerals, ascorbic acid, vitamins, polyphenols, fibers and other essential elements with medicinal properties. Improving the storage time of apple juice and maintaining the stability of extracts with high ...  Read More

Research Article Food Biotechnology
Investigating of Tomato Pastes Microbial Contamination in Iran and Isolation and Identification of Alicyclobacillus acidocaldarius by PCR Method

Masume Atharinia; Nasrin Zonourian; Sare Davarzani

Volume 19, Issue 5 , November and December 2023, Pages 745-755

https://doi.org/10.22067/ifstrj.2023.79840.1222

Abstract
  IntroductionTomato paste is one of the processed tomato products that has a long shelf life and is used as an important food ingredient all over the world. According to global statistics, Iran is among the top ten producers of tomato paste in the world, Iran ranks fourth to fifth in the world in the ...  Read More