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 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
Evaluation and Comparison in Subtituation of Molasses with Date, Raisin and whey in Baker's Yeast Production

Parnian Pezeshki; Abdolmajid Maskooki; Mohammad Elahi; Seyed Ali Mortazavi

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34674

Abstract
  Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources ...  Read More

Research Article
The Effect of Ozone on Reduction of Total Counts and Patogenic Bacteria of Poultry Carcass in Immersion Chiller of Slaughterhouse

Naeimeh Kazemi Taskooh; Mohammad Javad Varidi; Mohammad Hossein Hadad Khodaparast; Farideh Tabatabaei Yazdi

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34675

Abstract
  In this study,The effect of Ozonated water(0.2, 0.5, and 1 ppm) with different exposure times (5,10, and 15 min) for control of Staphylococcus aureus , Escherichia coli and total counts in poultry Carcass, on Chiller water in slaughter house were investigated. For this purpose, Control samples passed ...  Read More

Research Article
Optimization Of Post-Frying Centrifuge Step Of French Fries Using Response Surface Methodology (RSM) And Genetic Algorithm

Masoud Hashemi Shahraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Mohammad Ghorbani

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34677

Abstract
  Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal ...  Read More

Research Article
Kiwi Pastille Formulation and Effect of Different Concentrations of Agar and Guaron Moisture Content, Textural and Sensory Properties

Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34679

Abstract
  In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental ...  Read More

Research Article
Effect of Evening Prime Rose (Oenothera biennis) Leaves Extract on Spoilage Microorganisms in Apple Juice

Vida Mardani Ghahfarokhi; Mehran Alami; Saeedeh Arabshahi- Delouee; Alireza Sadeghi Mahoonak

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34680

Abstract
  In this study, phenolic compounds of evening primrose leaves (Oenothera biennis) were extracted with aceton 70%, ethanol 70% and methanol 70%. Total phenolic content of aceton extract was significantly higher than the ethanolic and methanolic extracts. Extracts were tested for their antimicrobial activity ...  Read More

Research Article
Antioxidant Effects of Acetonic and Methanolic extracts of Sorghum Phenolic Compounds Compared with TBHQ on Sheep Tail Fat

Sahar Lashgari; Majid Javanmard

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34681

Abstract
  Nowadays, the use of natural antioxidants as alternative antioxidants is more acceptable than synthetic antioxidants mainly for negative effects such as carcinogenicity and toxicity. This has led to an increasing interest in the search for natural antioxidants. The objectives of this study were to measure ...  Read More

Research Article
Production of Grape Molasses Fortified with Flaxseed Powder and Evaluation of Some of Its Chemical Properties

Fariba Yagchi; Seyed Hadi Peighambardoust; Sodeif Azadmard Damirchi; Javad Hesari; Rahim Mohammadi Vesh Begtash; Ali Akbar Alizadeh

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34682

Abstract
  Nowadays, cardiovascular diseases are the most important cause of death. One of the reasons of cardiovascular diseases is poor nutrition, such as high intake of saturated fatty acids and low intake of essential and unsaturated fatty acids. Among the oilseeds, flaxseed contains high amount of essential ...  Read More

Research Article
Gamma Oryzanol-bearing Nanoliposomes: Study of FTIR spectrophotometry, Vesicle Size, ζ-Potential, Physical Stability and Steady Rheology

Zahra Mohammad Hassani; Babak Ghanbarzadeh; Hamed Hamishekar; Reza Rezaeemokaram

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34808

Abstract
  Utilization of non-food-grade organic solvents and high shear forces in conventional liposome formation techniques has limited their applications as carriers of nutrecuticals in food industry. The objective of this research is the production of gamma-oryzanol bearing nanoliposome by using modified thermal ...  Read More

Research Article
Evaluation of Physicochemical Changes of Bezhi (Special Fried Cookie) during Deep-fat Frying

Arash Ghaitaranpour; Masoud Taghizadeh; Hamed Mahdavian Mehr; Mohammad Reza Abdollahi Moghaddam

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34810

Abstract
  Bezhi (or Beji) is a special sweet and fried cookie which is produced traditionally in west region of Iran. In this study, the effect of different temperature levels (150, 165 and 180°C) and frying time (1 to 8 min) on physicochemical properties of Bezhi was investigated. The obtained results showed ...  Read More

Short Article
Detection of Margarine in Butter

Roya Fathitil; Javad Hesari; Sodeif Azadmard Damirchi; Mahbub Nemati; Seyed Hadi Peighambardoust; Seyed Abbas Rafat

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34811

Abstract
  Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and ...  Read More