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 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 1 (2005)
Research Article
Optimization of Enzymic Extraction of Edible Gelatin from Cattle Bones Using Response Surface Methodology (RSM)

Seyed Hashem Hosseiniparvar; Javad Keramat; Mehdi Kadivar; Elham Khanipour; Elnaz Milani

Volume 2, Issue 1 , April 2006

https://doi.org/10.22067/ifstrj.v2i1.221

Abstract
  Gelatin is a protein hydrocolloid. Because of its unique characteristics such as gel forming, thickening, stabilizing, emulsifiing, foam and film forming, is widely used in food industries. In this research, in order to optimize the factors which affect enzymatic extraction method of gelatin ,the effects ...  Read More

Research Article
Process optimization of sesame milk according to Iranian prefrences

Mohammad Hossein Hadad Khodaparast; Mohammad Bagher Habibi Najafi; Amir Hossein Elhami Rad; Nasim Divandari

Volume 2, Issue 1 , April 2006

https://doi.org/10.22067/ifstrj.v2i1.222

Abstract
  Abstract In recent years several types of protein rich products derived from sesame seeds or sesame meal such as sesame milk are found in the market and have been attracted consumers both in developed and undeveloped countries mainly due to bearing health benefits. Since Iranian consumers have not yet ...  Read More

Research Article
Formulation of Salix aegyptica hydrolat based carbonated drink and evaluation of its physicochemical and microbial changes during storage

Amir Hossein Elhami Rad; Ali Asghar Mohammadi

Volume 2, Issue 1 , April 2006

https://doi.org/10.22067/ifstrj.v2i1.223

Abstract
  In this study Salix aegyptica hydrolat based carbonated drinks were formulated. Differents ratio of Salix aegyptica hydrolat (egyption willow water) mixed with carbonated water, citric acid and sugar to adjust the final drink to 10-12 Brix and desirable acidity. Sensory properties of the products were ...  Read More

Research Article
Petroleum-free extraction of oil from canola seedsusing supercritical CO2

Ehsan Jenab; Keramatoallah Rezaee tireh shabankareh; Zahra Emam-Djomeh

Volume 2, Issue 1 , April 2006

https://doi.org/10.22067/ifstrj.v2i1.224

Abstract
  Samples of crushed and cooked canola seeds (Okapy Double Zero) were extracted using supercritical carbon dioxide (SCCO2) at 34 MPa and 40ºC and a commercial organic solvent (AW406). The oil solubility in SCCO2 was determined and extracted oils were examined with respect to their chlorophyll contents, ...  Read More

Research Article
Some Physical Properties of Iranian Varieties of Canola Seeds

Seyed Mohammad Ali Razavi; Samira Yeganeh zad; Alireza Sadeghi; Shirin Ebrahimzadeh; Azam Niazmand

Volume 2, Issue 1 , April 2006

https://doi.org/10.22067/ifstrj.v2i1.225

Abstract
  In this study, Geometrical, Gravimetrical and Frictional properties of four common varieties of Iranian canola seeds (namely: SLM, Hyola, Okapi, Orient), containing the mean moisture value of 6.5% (w.b.) were investigated. Geometrical and Gravimetrical properties included length, diameter, geometric ...  Read More

Research Article
Refining of raw sugarcane juice using bentonite:2- Detemination of optimum quantity of gelatin, time and temperature of process with bentonite

Biouk Farmani; Mohammad Hossein Hadad Khodaparast; Javad Hesari; Ezatollah Rezaei Iraqi

Volume 2, Issue 1 , April 2006

https://doi.org/10.22067/ifstrj.v2i1.226

Abstract
  The aim of this research was optimization of refining of raw sugarcane juice using bentonite for production of natural liquid sugar or cane honey. Non-sugar substances of raw sugarcan juice contains: colorants, polysaccharides, gums, proteins, etc that affect on efficiency and quality of the final product ...  Read More