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 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-en
Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients

Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 13, Issue 6 , January and February 2018, Pages 80-91

https://doi.org/10.22067/ifstrj.v1396i0.59349

Abstract
  In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue. Variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk ...  Read More

Research Article-en
Effect of pulsation period and microwave power on paddy drying

Hassan Jafari; Davood Kalantari; Mohsen Azadbakht

Volume 13, Issue 6 , January and February 2018, Pages 92-104

https://doi.org/10.22067/ifstrj.v1396i13.64195

Abstract
  In this study, the influence of different microwave powers (90, 270, and 450 W) and pulsation periods, i.e., On/Off times (30/60 and 30/120 ss-1) on drying rate and seed breakage of “Nemat” and “Hashemi” paddy varieties” was investigated. According to the results, the Midilli ...  Read More

Research Article-en
Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage

Maryam Nejadmansouri; Seyed Mohammad Hashem Hosseini; Mehrdad Niakosari; Gholam Hossein Yousefi; Mohammad Taghi Golmakani

Volume 13, Issue 6 , January and February 2018, Pages 105-116

https://doi.org/10.22067/ifstrj.v1396i13.63073

Abstract
  Adequate consumption of ω-3 essential fatty acids (EFAs) has a positive impact on human health. EFAs-enriched functional foods may be used for this purpose. Nanoemulsion is a promising delivery system for incorporating EFAs into a variety of foods and beverages. In this work, fish oil nanoemulsions ...  Read More

Research Article-en
Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat

Mohammad Hossein Naeli; Reza Esmaeilzadeh kenari

Volume 13, Issue 6 , January and February 2018, Pages 117-130

https://doi.org/10.22067/ifstrj.v1396i13.63782

Abstract
  Various mechanical, enzymatic and chemical techniques are used to improve the quality levels of meat. Such techniques have disadvantages such as being time-consuming and damaging to the meat quality indicators. Ultrasound is used as an effective method to modify technological properties and tenderize ...  Read More

Research Article-en
Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil

Vahid Alizadeh; Hassan Barzegar; Behzad Nasehi; Vahid Samavati

Volume 13, Issue 6 , January and February 2018, Pages 131-143

https://doi.org/10.22067/ifstrj.v1396i13.64248

Abstract
  The present work describes the physicochemical and antimicrobial properties of active films developed by incorporating different concentrations (0.5, 1, and 2% v/v) of Satureja hortensis essential oil (SEO) and 3% (w/w) nanoclay into a chitosan- montmorillonite nanocomposite film. The tensile strength ...  Read More

Research Article-en
Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions

Mohammad Ali Hesarinejad; Seyed Mohammad Ali Razavi; Arash Koocheki; Mohammad Amin Mohammadifar

Volume 13, Issue 6 , January and February 2018, Pages 144-155

https://doi.org/10.22067/ifstrj.v1396i0.59095

Abstract
  Nowadays, demands for hydrocolloids which improve the rheological properties of foods as well as retain their properties under the influence of food additives have increased. In this study, dilute solution properties were employed to understand the molecular and conformational properties of Alyssum homolocarpum ...  Read More