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
A study on the Effect of Harvesting Season and Brewing Condition on Total Polyphenole Content in the Iranian Green Tea

Reza Nassiri Rad; Mohammad Hossein Hadad Khodaparast; Amir Hossein Elhami Rad; Shiva Roufigari Haghighat

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20143

Abstract
  Green Tea is prepared from the leaves of Camellia sinensis. Catechins of Green tea are well known as natural antioxidants and have effective beneficial on the body. One of the most important processes in the extraction of catechins and producing green tea beverage is brewing process. The object of this ...  Read More

Research Article
Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine

Maryam Azarifar; Mohammad Hossein Hadad Khodaparast; Amir Hossein Elhami Rad; Mohammad Armin

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20144

Abstract
  In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture ...  Read More

Research Article
Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone

Arash Koocheki; Seyed Ali Mortazavi

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20145

Abstract
  In order to prevent the turbidity during storage of kiwifruit juice, clarification is necessary. Through proper clarification, flavor and taste of the product is also improved. Therefore, the purpose of the present study was to present a method to determine the optimum amount of clarifying agents (Pectinase ...  Read More

Research Article
Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt

Rahil Rezaei; Morteza Khomeiri; Mehran Alami; Mahdi Kashani-Nejad

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20146

Abstract
  In this study, effects of Guar and Arabic gum on the viability of two common probiotic, Lactobacillus acidophilus and Bifidobacterium lactis, in frozen yogurt during 60 days were investigated. Results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased ...  Read More

Research Article
Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes

Fereshteh Dehghan Nassiri; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi; Mohammad Hossein Hadad Khodaparast

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20147

Abstract
  The objective of this work was to determine the effect of pre-frying elimination through the addition of methylcellulose and the influence of wheat flour partial replacement with corn flour (5 and 10%) on some quality factors of deep fat fried shrimp nuggets and compare the results with traditional process ...  Read More

Research Article
Optimizing the Condition for Production of Masa Flour

Azadeh Saadatmandi; Mohammad Elahi; Reza Farhoosh; Mahdi Karimi

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20148

Abstract
  Corn tortiilas are flat breads made from corn dough (masa) which is prepared through the nixtamalization process (alkaline cooking). Corn, in nixtamalization, is cooked in a lime solution then the boiled maize is steeped in cooked liquor , following by washing out and milling to obtain wet masa flour. ...  Read More

Research Article
Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier

Hassan Afshari Jooybari; Asgar Farahnaki; Mahsa Majzoobi; Gholam Reza Mesbahi; Mehrdad Niakosari

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20149

Abstract
  Mazafati date is a wet and semi-dried date fruit type with dark red to black color that has premier quality. Because of its high moisture content, date fruits of this variety are very perishable at room temperature and therefore must be refrigerated during storage. In this study, effect of air temperature ...  Read More

Research Article
Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films

Leila Abolghasemi Fakhri; Babak Ghanbarzadeh; Jalal Dehghan nia; Ali Akbar Entezami

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20159

Abstract
  The high hydrophilic property of biopolymer based plastics is one of the most important defects of them. Blending biopolymers with compatible synthetic polymers and using nano particles such as nanoclay as nanofiller are improving methods that have been extensively considered in recent years. Carboxymethyl ...  Read More

Research Article
Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram

Mohsen Esmaiili; Ali Hassanzadeh

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20161

Abstract
  The sorption isotherm and state diagram of sundried, golden and sultana raisins were constructed for investigation and comparison of the product stability. The isotherms were measured at 15, 25 and 35 °C using an isopiestic method and the data were modeled with GAB model. Glass transition temperatures ...  Read More

Research Article
Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage

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

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20162

Abstract
  Physical properties are often required for designing post harvest handling and processing equipment for agricultural products. Persimmon (khormandy cultivar) is rich in vitamin A, calcium, potassium, tannic acid and antioxidant phenolic compounds. In this study changes in the physical properties of persimmon ...  Read More