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 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
Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties

Akram Arianfar; Fakhri Shahidi; Rassoul Kadkhodaee; Mehdi Varidi

Volume 11, Issue 4 , September and October 2015, Pages 285-295

https://doi.org/10.22067/ifstrj.v1394i11.38299

Abstract
  Introduction: Tea (Camellia sinensis), is the most widely beverage after water across the world. The most important chemical composition in tea is phenolic compounds (catechins) that have antioxidant and anticarcinogenic properties and are benefited for cardiovascular disease. There are two major kinds ...  Read More

Research Article
Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions

Fakhri Shahidi; Alireza Sadeghi; Belal Sadeghi

Volume 11, Issue 4 , September and October 2015, Pages 296-308

https://doi.org/10.22067/ifstrj.v1394i11.50576

Abstract
  Introduction: Sourdough has been used since ancient times and sourdough fermentation has been studied for its effect on the sensory, structural, nutritional and shelf life properties of bread. During fermentation, biochemical changes occur in the carbohydrate and protein components of the flour due to ...  Read More

Research Article
Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying

Reza Farhoosh; Seyed Mohammad Ali Razavi

Volume 11, Issue 4 , September and October 2015, Pages 309-318

https://doi.org/10.22067/ifstrj.v1394i11.38747

Abstract
  Introduction: In this research, the effects of coating by Basil seed gum (BSG) (0.5 and 1%, w/w) compared to that by common gums such as xanthan and methylcellulose (MC) on the oil uptake, moisture removal, color, and texture in deep-fat fried potato strips were investigated. Today, numerous processed ...  Read More

Research Article
Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice

Mahmoud Yolmeh; Mohammad Bagher Habibi Najafi; Mahmoud Najafzadeh

Volume 11, Issue 4 , September and October 2015, Pages 319-324

https://doi.org/10.22067/ifstrj.v1394i11.37989

Abstract
  Introduction: One of the most important aspects of food preservation is controlling the growth of microorganisms, which if overlooked it leads to uncontrolled growth of microorganisms associated with food spoilage and food poisoning. Microbial contamination of foods is important because of pathogens ...  Read More

Research Article
Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt

Saina Moayedzadeh; Asghar Khosrowshahi; Shahin Zomorodi

Volume 11, Issue 4 , September and October 2015, Pages 325-336

https://doi.org/10.22067/ifstrj.v1394i11.38083

Abstract
  Introduction: Microbil transglutaminase (MTG, E.C. 2.3.2.13) is a transferase enzyme that catalyses the acyl transfer reaction between -carboxyamide groups of peptide-bound glutamine residues and the primary amino groups including -amino groups of lysine residues. This will lead to the formation ...  Read More

Research Article
Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal

Habib Jahandideh; Masoud Taghizadeh; Mohammad Hossein Hadad Khodaparast; Arash Koocheki

Volume 11, Issue 4 , September and October 2015, Pages 337-350

https://doi.org/10.22067/ifstrj.v1394i11.50578

Abstract
  Introduction: Nowadays, one of the most important nutritional problems in different societies is the protein mal-nutrition. Since bread is the main food material being consumed in all over the world, bread enrichment using the grains rich in protein such as sesame seeds would be an appropriate alternative. ...  Read More

Research Article
Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production

Hamid Reza Samadlouie; Roshanak Mokhberi

Volume 11, Issue 4 , September and October 2015, Pages 351-360

https://doi.org/10.22067/ifstrj.v1394i11.27477

Abstract
  Introduction: Arachidonic acid (5, 8, 11, 14-eicosatetraenoic acid, ARA), a long chain polyunsaturated fatty acid (PUFA) of the n-6 class, plays an important roles in the structure and function of biological membranes. ARA has also attracted attention as a precursor of prostaglandins, thromboxane, prostacyclin, ...  Read More

Research Article
Mass and volume modeling of lime and investigation of the correlation between different physical properties using principle component analysis (PCA)

Amir Jajarmi; Masoud Taghizadeh

Volume 11, Issue 4 , September and October 2015, Pages 361-371

https://doi.org/10.22067/ifstrj.v1394i11.27736

Abstract
  Introduction: Lime (Citrus aurantifolia L) is belonged to citrus family and has two varieties on the basis of sweet or sour taste; two well known varieties of sour lime are Persian and Key that are cultivated in the southern of Iran. Based on FAO statistics, Iran produced about 615,000 tons of lime in ...  Read More

Research Article
Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models

Farhad Salmanizade; Ali Asghar Zomorodian; Hossein Rahmanian; Hassan Safiyari

Volume 11, Issue 4 , September and October 2015, Pages 372-381

https://doi.org/10.22067/ifstrj.v1394i11.27842

Abstract
  Introduction: Persimmon fruits are subjected to different environmental conditions from harvest to consumption. Foods, those are exhibiting characteristics of both liquid and solid, are described as viscoelastic where stress relaxation and strength properties are time dependant. Knowledge of viscoelastic ...  Read More

Research Article
Mathematical modeling of kiwi fruits vacuum drying

Hamed Sigari; Mohammad Tabasizadeh; Mohammad Hossein Abaspour fard; Mahmood Reza Golzarian

Volume 11, Issue 4 , September and October 2015, Pages 382-391

https://doi.org/10.22067/ifstrj.v1394i11.27871

Abstract
  Introduction: Harvesting of Kiwifruit (Actinidiadeliciosa, family: Actinidiaceae) is usually performed in mid-October in Iran. The average weight of this fruit is about 70 g. Hayward is the most popular kiwifruit variety in the world mainly due to its large size, oval shape and high shelf life. Drying ...  Read More

Research Article
Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys

Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Seyed Mohammad Ali Razavi

Volume 11, Issue 4 , September and October 2015, Pages 392-407

https://doi.org/10.22067/ifstrj.v1394i11.28083

Abstract
  Introduction: Honey is a natural food product having a high nutritional and medicinal value. It is a sweet, viscous substance produced by the honeybees from the nectar of plants. Sensory and physical properties and chemical composition of honey depend on the botanical origin and the regional and climatic ...  Read More

Research Article
Title: Chemical composition and antioxidant properties of hull and core of Pistacia khinjuk stocks

Sodeif Azadmard Damirchi; Razagh Mahmodi; Mahood Sowti Khiabani; Majid Shirmohammadi

Volume 11, Issue 4 , September and October 2015, Pages 408-419

https://doi.org/10.22067/ifstrj.v1394i11.28180

Abstract
  Introduction: Pistacia is a genus of the family Anacardiaceae. Among the 15 known species of pistachios, only 3 species grow in Iran, including Pistacia vera, Pistacia Khinjuk and Pistacia atlantica. P. Khinjuk is a native plant in Iran. The plant is known as Khenjuk or Kelkhong in Persian. Resin of ...  Read More

Research Article
The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films

Ronak Gholami; Jalal Dehghan nia; Babak Ghanbarzadeh

Volume 11, Issue 4 , September and October 2015, Pages 420-434

https://doi.org/10.22067/ifstrj.v1394i11.28648

Abstract
  Introduction: In recent years, demand for edible and biodegradable films has increased. One reason for this increase is the pollution caused by synthetic polymers. Edible films are produced from different biopolymers such as lipids, polysaccharides and proteins. Starch is a common polysaccharide in the ...  Read More

Research Article
Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions

Mohsen Zandi; Mohebbat Mohebbi; Mehdi Varidi; Navid Ramazanian

Volume 11, Issue 4 , September and October 2015, Pages 435-444

https://doi.org/10.22067/ifstrj.v1394i11.29045

Abstract
  .Introduction: Flavor release from food during consumption in the mouth plays an important role in flavor perception and influenced by the food matrix. Since, food matrix changes biochemically and physically during eating, therefore, food flavor microencapsulation results in controlled release at specific ...  Read More

Research Article
Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin

Forough Mohtarami; Mohsen Esmaiili; Mohammad Alizadeh khaled abad; Seyed Mahdi Seyedain Ardebili

Volume 11, Issue 4 , September and October 2015, Pages 445-457

https://doi.org/10.22067/ifstrj.v1394i11.30710

Abstract
  Introduction: A mixture of wheat flour, water, salt, yeast and other optional ingredients such as preservatives, enzymes, whey powder, surfactants, sugar, fibres and improvers form bread dough. Enrichment of dough and bakery products by dietary fibres such as wheat bran and resistant starch, beta-glucans ...  Read More

Research Article
Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage

Zahra Shabanian; Javad Fattahi Moghadam; Seyed Abolhasan Alavi

Volume 11, Issue 4 , September and October 2015, Pages 458-472

https://doi.org/10.22067/ifstrj.v1394i11.31370

Abstract
  Introduction: Thomson orange is an important citrus verity which cultivated and produced widely in the north and south of Iran. The extra part of this production is stored in the common storage for several monthsespecially in the north area. The role of storage and fruit coating are important due to ...  Read More

Research Article
Estimation of convective heat transfer coefficient as function of the water loss rate during frying process

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Alireza Sadeghi Mahoonak; Mahdi Kashani-Nejad; Habibollah Mirzaee

Volume 11, Issue 4 , September and October 2015, Pages 473-484

https://doi.org/10.22067/ifstrj.v1394i11.29653

Abstract
  Introduction: Heat transfer processes are important for almost all aspects of food preparation and play a key role in determining food safety. Temperature difference between the source of heat and the receiver of heat is the driving force in heat transfer. Convection is the transfer of heat by the movement ...  Read More

Research Article
Evaluation of nutrition value of produced fish cheese from silver carp

Reza Safari; Zahra Yaghoubzadeh

Volume 11, Issue 4 , September and October 2015, Pages 485-495

https://doi.org/10.22067/ifstrj.v1394i11.27554

Abstract
  Introduction: Evaluation of fish and seafood markets in Iran show that people have little interest to consume fish, despite the fact that fish consumption in developed countries is the rapid growth. However, despite the significant sources of demand for fish consumption of fish is generally seasonal. ...  Read More