with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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 Biotechnology
Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage

َAlireza Hemmati; Ali Ganjloo; Kambiz Varmira; Mandana Bimakr

Volume 19, Issue 4 , September and October 2023, Pages 399-414

https://doi.org/10.22067/ifstrj.2021.69813.1033

Abstract
  Introduction It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration ...  Read More

Research Article Food Biotechnology
Evaluation of Antioxidant and Antimicrobial Properties of Nanoemulsion of Citrus paradisi Essential Oil Against Pathogenic Microorganisms: In Vitro Study

Hossein Zanganeh; Fakhri Shahidi; Seyed Ali Mortazavi; Behrooz Alizadeh Behbahani

Volume 19, Issue 4 , September and October 2023, Pages 415-425

https://doi.org/10.22067/ifstrj.2021.71660.1074

Abstract
  IntroductionOxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, ...  Read More

Research Article Food Technology
Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread

Parisa Parsa; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi

Volume 19, Issue 4 , September and October 2023, Pages 427-450

https://doi.org/10.22067/ifstrj.2021.73474.1110

Abstract
  Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the ...  Read More

Research Article Food Technology
Evaluation of Physicochemical and Microstructure Properties of Expanded Quinoa

Elham Ghiami; Arash Koocheki; Elnaz Milani

Volume 19, Issue 4 , September and October 2023, Pages 451-462

https://doi.org/10.22067/ifstrj.2022.74911.1139

Abstract
  Introduction Quinoa, which is known as the mother grain,has higher protein content than common cereals and possesses a large lysine content. Quinoa is composed mainly of carbohydrates (60-75%), of which 10-13% is dietary fiber. Quinoa also has a slightly higher protein content (12-16%) compared ...  Read More

Research Article Food Chemistry
Production of Gelatin Nanoparticles by Solvent Dissolution Method for Use as Food-grade

Negar Soleimanpoor Tamam; Akram Arianfar; Vahid Hakimzadeh; Bahareh Emadzadeh

Volume 19, Issue 4 , September and October 2023, Pages 463-476

https://doi.org/10.22067/ifstrj.2022.74716.1137

Abstract
  Introduction Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosmetic and photography industries. Global gelatin ...  Read More

Research Article Food Biotechnology
Investigation of Chemical Properties of Green Tea Ethanolic Extract and Its Inhibitory and Lethal Effects on Aspergillus niger, Botrytis cinerea and Rhizopus stolonifer (Causing Rot in Strawberry and Grapes)

Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 19, Issue 4 , September and October 2023, Pages 477-489

https://doi.org/10.22067/ifstrj.2022.76184.1163

Abstract
  IntroductionStrawberry and grapes are generally infected with pathogenic fungi (e.g., Aspergillus niger, Botrytis cinerea, Rhizopus stolonifera, etc.). Synthetic fungicides are commonly used as the first line of defense against post-harvest pathogens on packaging lines. However, disposal of toxic waste ...  Read More

Research Article Food Chemistry
The Mineral Content of Sesame Seed and Its Transition to Ardeh and Refined Sesame Oil

Somaye Kheirati Rounizi; Fateme Akrami Mohajeri; Hamdollah Moshtaghi Broujeni; Sara Jambarsang; Hossaein Kiani; Elham Khalili Sadrabad

Volume 19, Issue 4 , September and October 2023, Pages 491-499

https://doi.org/10.22067/ifstrj.2022.76047.1161

Abstract
  Background and objective It was shown that contamination of agricultural pasturage with fertilizers, application of sewage and effluents in irrigation, use of pesticides and air pollution have led to the entrance of chemical contaminants, including metals, into plants. On the other hand, food processing ...  Read More

Research Article Food Chemistry
Measurement and Comparison of Nitrate, Nitrite and Toxic Elements in First Harvest and Re-harvest Rice

Zeinab Soltan Touyeh; Shiva Dehghan Abkenar; Nazanin Khakipour

Volume 19, Issue 4 , September and October 2023, Pages 501-510

https://doi.org/10.22067/ifstrj.2023.75970.1160

Abstract
   Introduction Rice as a staple food, especially in Asian countries, can be a major source of heavy metals. Heavy metals also enter the soils where crops grow naturally and / or through human activities. Metals are absorbed and accumulated in the edible parts of the plant and enter the food ...  Read More

Research Article Food Technology
The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips

Azade Farazmand; Hossein Jalali; Ali Najafi

Volume 19, Issue 4 , September and October 2023, Pages 511-525

https://doi.org/10.22067/ifstrj.2022.77486.1187

Abstract
  Introduction Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil absorption can alleviate these concerns to some extent. Edible coating is an effective way to reduce oil uptake, because ...  Read More

Research Article Food Engineering
Investigating Changes in Color and Shrinkage of Dried Apple Slices Using Image Processing

Javad Safari; Jafar Hashemi; Azadeh Ranjbar Nedamani

Volume 19, Issue 4 , September and October 2023, Pages 527-540

https://doi.org/10.22067/ifstrj.2022.77460.1188

Abstract
  Introduction Due to the importance of product appearance quality in product grading and the impact of factors such as area, uniformity, and various defects on the product quality, and also, the ability to recognize these features at a very low cost, image processing techniques, is one of the methods ...  Read More

Research Article Food Technology
Evaluation of Antioxidant Effect of Ethanolic Extract of Aloe Vera Gel on the Stability of Soybean Oil

Marjan Karami; Leila Nateghi; Simin Asadollahi

Volume 19, Issue 4 , September and October 2023, Pages 541-556

https://doi.org/10.22067/ifstrj.2022.77602.1189

Abstract
  Introduction Oxidation of lipids results in changes that may affect the nutritional quality, wholesomeness, colour, flavour and texture of food. The aim of this study was to investigate the type and amount of phenolic compounds in ethanolic extract of aloe vera gel as a source of natural antioxidant ...  Read More

Research Article Food Biotechnology
The Effect of Lactiplantibacillus plantarum from Motal Cheese on the Adhesion of Cronobacter sakazakii to Epithelial Cells

Saeedeh Fatemizadeh; Mohammad Bagher Habibi Najafi; Dennis Sandris Nielsen

Volume 19, Issue 4 , September and October 2023, Pages 557-575

https://doi.org/10.22067/ifstrj.2022.78002.1193

Abstract
  IntroductionCronobacter sakazakii is an opportunistic pathogen, which has been linked to the contamination of powdered infant formula, and associated with outbreaks leading to fatalities in neonatal intensive care units. Few studies have explored the direct interaction between probiotics and C. sakazakii. ...  Read More