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
Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour

Seyed Amir Tavakoli Lahijani; Fakhri Shahidi; Mahmoud Habibian; Arash Koocheki

Volume 18, Issue 2 , May and June 2022, Pages 330-342

https://doi.org/10.22067/ifstrj.v19i1.88117

Abstract
  [1]Introduction: Bread has a major role in the diet of people in Iran. One of the important factors affecting the quality of bread is the quality of wheat flour protein called gluten. Gluten is the principal structure forming elements of most baked products, contributing to the elasticity, cohesiveness ...  Read More

Full Research Paper
Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology

Zarrin Nasri

Volume 18, Issue 2 , May and June 2022, Pages 179-194

https://doi.org/10.22067/ifstrj.2021.67074.0

Abstract
  Introduction: Licorice is one of the most important medicinal plants in the world. This plant has been used in the world for more than 2000 years and is applied in various industries including pharmaceutical, food and tobacco industries. Iran is one of the best regions in the world in terms of medicinal ...  Read More

Full Research Paper
Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties

Fariba Ataei nukabadi; Narges Nehchiri; Javad Keramat; Manuchehr Momeni Shahraki

Volume 18, Issue 2 , May and June 2022, Pages 195-202

https://doi.org/10.22067/ifstrj.2022.39047.0

Abstract
  [1]Introduction: Increasing demand for various quality food products with health-related properties has caused many efforts to be made in producing such products. Cereal industry is among major industries with the potential of attracting people’s attention in this regard. However, staling and lack ...  Read More

Full Research Paper
Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale

Elnaz Saffari Samani; Hossein Jooyandeh; Behrooz Alizadeh Behbahani

Volume 18, Issue 2 , May and June 2022, Pages 203-217

https://doi.org/10.22067/ifstrj.2020.40161.0

Abstract
  Introduction: Shirazi thyme is a perennial herbaceous plant related to Lamiaceae family growing in central and southern regions of Iran. This study aimed to assess chemical composition, bioactive functional groups, antioxidant potential, total phenol, and total flavonoids of Shirazi thyme essential ...  Read More

Full Research Paper
Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise

Zeynab Abarchai; Alireza Rahman; Maryam Fahim danesh

Volume 18, Issue 2 , May and June 2022, Pages 218-234

https://doi.org/10.22067/ifstrj.2020.40122.0

Abstract
  Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties ...  Read More

Full Research Paper
Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM)

Bahman Saedpanah; Nasser Behroozi-Khazaei; Jalal khorshidi

Volume 18, Issue 2 , May and June 2022, Pages 235-247

https://doi.org/10.22067/ifstrj.2021.67786.1001

Abstract
  Introduction: Microwave-assisted extraction (MAE) is one of the newest techniques for extracting essential oils from medicinal plants. Microwave waves penetrate into plant cells and affect the polar molecules, causing heat to build up inside the plant tissue, destroying the cells and releasing the active ...  Read More

Full Research Paper
Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh

Nafiseh Karimi; Rezvan Pourahmad; Salman Taheri; Orang Eyvazzadeh

Volume 18, Issue 2 , May and June 2022, Pages 249-263

https://doi.org/10.22067/ifstrj.2021.70916.1059

Abstract
  Introduction: Yogurt contains valuable compounds, some of which enter yogurt whey and if discarded, remains unused. Yogurt whey has a high nutritional value due to its high quality biological proteins which can be a good source of bioactive peptides. Bioactive peptides are food-derived peptides that ...  Read More

Full Research Paper
Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period

Hadis Cheraghi; Fardin Ghanbari; Mehdi Saidi

Volume 18, Issue 2 , May and June 2022, Pages 264-276

https://doi.org/10.22067/ifstrj.2021.70214.1041

Abstract
  Introduction: Button mushroom (Agaricus bisporus L.) is one of the most popular and widely consumed edible mushrooms that is grown all over the world. However, button mushrooms have a short shelf life of about 3 to 4 days after harvest and lose their commercial value within a few days due to browning ...  Read More

Full Research Paper
Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts

Morteza Mohammadi; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Adel Beigbabaie; Samira Yeganeh zad

Volume 18, Issue 2 , May and June 2022, Pages 277-293

https://doi.org/10.22067/ifstrj.2021.68332.1009

Abstract
  Introduction: Phenolic compounds are known as a base of many functional foods due to their antioxidant properties and salutary effects. Phenolic compounds mainly found in plant sources. Agricultural wastes are one of the cheapest sources for getting phenolic compounds. Pistachio is considered one of ...  Read More

Full Research Paper
The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion

Sara Forouzandeh; Mohammad Fazel

Volume 18, Issue 2 , May and June 2022, Pages 295-305

https://doi.org/10.22067/ifstrj.2021.68787.1019

Abstract
  [1]Introduction: Nowadays, various methods have been developed to transfer and improve the absorption of lipophilic compounds in food in the form of coating. Colloidal emulsion-based systems are widely used in commercial systems. Chia seed oil is an oil rich in unsaturated fatty acids, especially omega ...  Read More

Full Research Paper
Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life

Zahra Sheikholeslami; Mahdi Karimi; Bahareh Sahraiyan

Volume 18, Issue 2 , May and June 2022, Pages 307-329

https://doi.org/10.22067/ifstrj.2021.67239.0

Abstract
  Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. Fresh doughnut is soft and has a pleasant taste and aroma. One of the main ways to enrich bakery products is to mix wheat flour with other ...  Read More

Full Research Paper
Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil

Sanaz Fallh-Taftizadeh; Gholamreza Abdi; Fatemeh Zendeboodi; Mahdi Mohammadi

Volume 18, Issue 2 , May and June 2022, Pages 343-365

https://doi.org/10.22067/ifstrj.2021.40174.0

Abstract
   Introduction: Virgin olive oil has high oxidative stability due to its special compounds, including large amounts of monounsaturated fatty acids (MUFAs) and a wide range of natural antioxidants. However, virgin olive oil is easily oxidized due to the presence of polyunsaturated fatty acids (PUFAs), ...  Read More

Full Research Paper
The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing

Sedigheh Yazdanpanah; Sara Mohammadi; Amir Hossein Elhami Rad

Volume 18, Issue 2 , May and June 2022, Pages 367-382

https://doi.org/10.22067/ifstrj.2021.70990.1063

Abstract
  Introduction: White tea is a new ingredient in a wide range of phenolic, antioxidant and antimicrobial compounds. The most important catechins in white tea are epicatechin, epigallocatechin, epicatechin- 3- galate, and epigallocatechin- 3- galate, which are flavonol gallates. The concentration of these ...  Read More