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 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Research Article
Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers

Masoud Mazaheri Nasab; Mohammad Bagher Habibi Najafi; Seyed Mohammad Ali Razavi

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17269

Abstract
  In this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. Use of these fat replacers cause significant differences (P ≤ 0.05) on chemical ...  Read More

Research Article
Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying

Adeleh Soleimani; Mohammad Javad Varidi; Alireza Sadeghi Mahoonak; Mehdi Nasiri mahalati

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17270

Abstract
  This study was carried out to evaluate the chemical compoition of Alosa Caspia and results compared with Clupeonella engrauliformis which is a common fish catch among Clupeonella and Clupeidae spp in Caspian sea . Results showed that the amount of fat, protein, ash and dry matter in Alosa was higher ...  Read More

Research Article
Optimization of Low Fat Probiotic Yogurt Production Using Combined Design

Nasrin Faraji; Mohammad Alizadeh khaled abad; Asghar Khosrowshahi; Soheila Faraji

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17271

Abstract
  Heart disease - cardiovascular, cancer and obesity are the main causes of death and there are direct relationship between the consumption of high-fat foods and the incidence of these diseases. Therefore the demand for low-fat food products and probiotics has been dramatically increased. In this study, ...  Read More

Research Article
Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM)

Bahareh Davarnia; Ali Motamedzadegan; Gholamhasan Asadi; Abdolmohammad Abedian Kenari; Mahmoudreza Ovissipour

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17272

Abstract
  Enzymatic hydrolysis of Yellowfin tuna visceral protein with Neutrase has been carried out by response surface methodology using factorial design. Peptide chain length was estimated as the response surface to the hydrolysis conditions (enzyme activity, reaction temperature, and reaction time). The tuna ...  Read More

Research Article
The Effect of Processing Conditions on the Extraction Yield and Melting Point of Whitecheek Shark (Carcharhinus dussumieri) Skin Gelatin

Masoud Rezaei; Ali Motamedzadegan

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17273

Abstract
  To investigate the optimum conditions for extracting gelatin from whitecheek shark (Carcharhinus dussumieri (skin, response surface methodology (RSM) has been adopted. In this research, the effect of NaOH concentration (0.01-1 N), HCl concentration (0.01-1 N), and extraction time (3-8 h) on dependent ...  Read More

Research Article
Effect of Dipping Whole and Gutted Rainbow Trout (Oncorhynchus mykiss) in Green Tea Extract on Shelf life Quality during Storage in Ice

Behrouz Mohammadzadeh; Masoud Rezaei

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17274

Abstract
  In this research green tea extract was prepared with water and then fishes in whole and gutted fish form was dipped in solutions of green tea extract (600 ppm) for 90 minutes and then were icing. During storage period (16 days), spoilage oxidation (PV, FFA, and TBA), spoilage microbial indices (TVB-N, ...  Read More

Research Article
Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension

Mohammad Reza Amiryousefi; Mohebbat Mohebbi; Faramarz Khodaiyan

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17276

Abstract
  Analysis of food surfaces is of interest because many processes depend on their complexity. Food surfaces show several textural characteristics related to their nature, composition and processing. Food surface images and their microscopic details need to be translated into numerical data before engineering ...  Read More

Research Article
Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise

Soheil Amiri; Mehran Alami; Amir Daraei Garmekhani

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17277

Abstract
  Mayonnaise is a popular product which is consumed in large amounts. However, many consumers consider it as a unhealthy product as it contains high amounts of oil. Therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. In the present ...  Read More

Research Article
Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt

Elnaz Milani; Hajar Naeemi; Seyed Ali Mortazavi; Arash Koocheki

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17279

Abstract
  In this study, symbiotic yog-ice (rozen yogurt) was produced that was inoculated with different levels of inulin(0,2.5 amd 5%)as prebiotic compound and Lactobacillus Casei as probiotic bacteria in two types; free and encapsulated with Sodium Algint-Whey Protein Concentration for low fat yog-ice cream.The ...  Read More

Research Article
Modeling of Potato Frying Process for Determination of Mass Transfer Parameters

Vahid Mohammadpour; Mohamad Taghi Hamed Mosavian

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17281

Abstract
  Frying is an important unit operation used widely both in domestic and industrial cooking. Reduced pressure (vacuum), microwave, deep fat and pan frying are the most important methods of food frying. Final product has good organoleptic quality (colour, texture, and flavour). The accuracy of the knowledge ...  Read More

Research Article
The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying

Azam Seraji; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Sara Movahhed

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17283

Abstract
  In this study, the effect of edible coating and osmotic dehydration, as pre-treatments before drying of cucurbit, were investigated. Cucurbit samples were cut spirally and coated by carboxy methyl cellulose (CMC) 1% and ascorbic acid 0.1% solutions and then processed by osmotic dehydration. Proportion ...  Read More

Research Article
Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction)

Somayeh Rezai Erami; Seyed Mahdi Jafari; Morteza Khomeiri; Houman Bayat

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17284

Abstract
  The aim of this study is extraction of phenolic compounds from walnut leaves of touyserkani variety with two extraction methods (traditional method and with microwave assisted extraction (MAE)) and evaluation of their antioxidant activity. Total Phenolic contents and antioxidant properties of aqueous, ...  Read More

Research Article
Application of Carboxymethyl Cellulose Based Coatings Containing Oleic Acid and Antimicrobial Compounds for Improving Quality and Extending Shelf-life of Egg

Shahram Mohammadi; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Shiva Ghiyasifar; Seyed Hossein Jalali

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17285

Abstract
  During storage of eggs, unfavorable changes occur due to exertion of CO2 and water vapor from through of crust pinholes. One of the practical methods for preventing or reducing these changes is to use biopolymer-based coatings. In this research, five coating solutions based on carboxymethyl cellulose ...  Read More

Research Article
Antioxidant Effect of Kiwi Peel Methanolic Extract on Oxidative Stability of Sunflower Oil During Storage Condition

Reza Esmaeilzadeh kenari; Seyedeh Zahra Mehdipoor

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17286

Abstract
  The Oxidation of lipids change organoleptical properties, Nutritional value and shelf life of oils, and produce undesirable compounds that are not safe for customer”s health. There is many methods for prevention of oxidation such synthetic antioxidants, (BHA, BHT, TBHQ, GallatEster).synthetic antioxidants, ...  Read More

Research Article
Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink

Zohreh Karami; Habibollah Mirzaee; Zahra Emam-Djomeh; Alireza Sadeghi Mahoonak; Morteza Khomeiri

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17288

Abstract
  In this research, anti-microbial activity of ethanolic extract of licorice root against food spoilage microorganisms (Lactobacillus delbrueckii, Leuconostocmesenteroides, Candida krusei, Saccharomyces cerevisiae) in an orange flavored carbonated soft drink was investigated. The MIC and MBC of extract ...  Read More