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 mucilage extraction conditions from Plantago major L. seed using response surface methodology

Younes Zahedi; Hadi Mahdavian Mehr; Seyed Mohammad Ali Razavi

Volume 13, Issue 3 , July and August 2017, Pages 1-13

https://doi.org/10.22067/ifstrj.v12i6.52760

Abstract
  Identification of a new source of hydrocolloids is of interest due to their important effects on the textural attributes of food products. The objective of this study was to investigate the extraction conditions of Plantago major L. seed mucilage using a central composite rotatable design of response ...  Read More

Research Article-en
Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying

Hassan Mirhojati; Parvin Sharayei; Reihaneh Ahmadzadeh Ghavidel

Volume 13, Issue 3 , July and August 2017, Pages 14-27

https://doi.org/10.22067/ifstrj.v1396i3.58661

Abstract
  The acidified ethanol extracts of dried barberry which have a relatively high anthocyanin content (376.28± 1.45 mg c3g/Kg dmp) were freeze dried using maltodextrin (MDX), polyvinyl-pyrrolidone (PVP) and mixture of MDX and calcium alginate (MDX-CaAlg) as a carrier and coating agents. The qualitative ...  Read More

Research Article-en
Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin

Adeleh Mohammadi; Saeedeh Arabshahi- Delouee; Kyriaki Zinoviadou; Charis Galanakis

Volume 13, Issue 3 , July and August 2017, Pages 28-38

https://doi.org/10.22067/ifstrj.v1396i3.61520

Abstract
  Methanol, ethanol, acetone and water extracts of Indian Frankincense (Boswellia serrata) were evaluated for their total phenolic contents and antioxidant properties using various methods including 2,2-diphenyl-1-picrylhydrazyl, iron (III) reducing power, total antioxidant capacity and oxidative stability ...  Read More

Research Article-en
Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage

Aryou Emamifar; Sudabeh Bavaisi

Volume 13, Issue 3 , July and August 2017, Pages 39-54

https://doi.org/10.22067/ifstrj.v1396i3.62317

Abstract
  The effects of mixed coating based on aloe vera (AG) and gum tragacanth (GT) on the microbial, physicochemical and sensorial properties of fresh strawberries were evaluated during 20 days of storage (1 oC, 95 % RH) compared to uncoated fruits. The coating solutions were prepared by mixing solution of ...  Read More

Research Article-en
Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod

Ehsan Ghajarjazi; Mohsen Azadbakht; Farshid Ghaderifar

Volume 13, Issue 3 , July and August 2017, Pages 55-65

https://doi.org/10.22067/ifstrj.v1396i3.62905

Abstract
  The present study investigated the thermal properties of canola pods (thermal conductivity, specific heat, and thermal diffusivity), canola losses (natural losses, platform losses, and total combine harvester losses), and unbroken pods in three common canola varieties cultivated in the North of Iran ...  Read More

Research Article-en
Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks

Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Mahdi Kashani-Nejad

Volume 13, Issue 3 , July and August 2017, Pages 66-79

https://doi.org/10.22067/ifstrj.v1395i0.46869

Abstract
  In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared ...  Read More