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)
Research Article-en Food Technology
Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties

Amineh Avami; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi; Fatemeh Pourhaji

Volume 18, Issue 6 , January and February 2023, Pages 99-112

https://doi.org/10.22067/ifstrj.2022.74665.1135

Abstract
  There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch ...  Read More

Research Article-en Food Engineering
Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers

Behnaz Vafania; Milad Fathi; Sabiheh Soleimanian Zad

Volume 18, Issue 6 , January and February 2023, Pages 113-126

https://doi.org/10.22067/ifstrj.2022.78402.1199

Abstract
  The aim of this research was to investigate the efficiency of nozzle-less electrospinning for encapsulation of ajwain essential oil (as a hydrophobic bioactive) using two hydrocolloids (chitosan/gelatin) in order to enhance its antioxidant properties and stability for food applications. Nanofibers were ...  Read More

Research Article-en Food Technology
Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat

Behzad Nasehi; Majid Nooshkam; Mitra Ghodsi; Ahmad Tatar

Volume 18, Issue 6 , January and February 2023, Pages 127-139

https://doi.org/10.22067/ifstrj.2023.77120.1191

Abstract
  The use of antibiotics in livestock breeding, especially poultry, leads to an increase in antibiotic resistance and human disorders. Therefore, researchers are seeking a good substitute to improve gut microbial balance, growth performance, and meat quality of livestock. The present study was aimed to ...  Read More

Research Article-en Food Technology
Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals

Reza Farahmandfar; Sahar Aboutalebzadeh; Hannaneh Moniri; Massoud Kaykhaii

Volume 18, Issue 6 , January and February 2023, Pages 141-151

https://doi.org/10.22067/ifstrj.2023.78904.1208

Abstract
  Black tea, which is obtained from the leaves of small tree Camellia sinensis, is a popular drink that has been consumed for centuries all around the world. In this study, a sample of Iranian black tea was brewed by two methods of microwave and traditional brewing and their extracts were then assessed ...  Read More

Research Article-en Food Technology
Numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment

Azadeh Ranjbar Nedamani

Volume 18, Issue 6 , January and February 2023, Pages 153-165

https://doi.org/10.22067/ifstrj.2023.81316.1238

Abstract
  In recent years, cold plasma is one of the expected alternatives for post-harvest treatments and post-harvest management of products. A surface discharge plasma system was used for investigating the destruction time of Bacillus cereus, Bacillus coagulans, Bacillus stearothermophilus, and Clostridium ...  Read More

Research Article-en Food Technology
Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix

Mohammad Sadegh Arab; Hannan Lashkari; Mehrdad Niakosari; Mohammad Hadi Eskandari

Volume 18, Issue 6 , January and February 2023, Pages 167-180

https://doi.org/10.22067/ifstrj.2023.81216.1237

Abstract
  This study aimed to evaluate the effects of intelligent pH-sensitive composite film based on gelatin and Persian gum incorporated with purple carrot extract (PCE) on the freshness of wrapped mozzarella cheese. In this regard, the color, pH, yeast and mold count of control and treatments wrapped with ...  Read More