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
Study of Productivity and Stability of Iced Green Tea Beverage From Green Tea Leave

Ali Najafi; Reza Shokrani; Mohammad Shahedi; Leila Nouri

Volume 2, Issue 2 , October 2006

https://doi.org/10.22067/ifstrj.v2i2.337

Abstract
  Iced tea is a world popular beverage,for example about 80% of people in Italy and United States, consume iced tea as a thirsty-quenching beverage. However, it is also believed that iced tea contains health benefit components. Process of iced tea involved tea solid extraction and then mixing with edible ...  Read More

Research Article
Application of extracted tomato carotenoids in heated and unheated foods: study of color stability during storage

Elham Khanipour; Javad Keramat; Seyed Hashem Hosseiniparvar; Ali Motamedzadegan; Azadeh Ghorbani; Seyed Ahmad Shahidi Yasaghi

Volume 2, Issue 2 , October 2006

https://doi.org/10.22067/ifstrj.v2i2.338

Abstract
  Carotenoids are the main pigments of tomato, of which 93% is lycopene. Lycopene has desirable physiological effects in human sush as cancer prevention. Recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become ...  Read More

Research Article
of Zataria multiflora Boiss. essential oil, acetic acid, temperature and storage time on probability of growth initiation of Clostridium botulinum type A in brain heart infusion broth

Saeid Khanzadi; Vadoud Razavilor; Afshin Akhondzadeh Basti; Abodollah Jamshidi

Volume 2, Issue 2 , October 2006

https://doi.org/10.22067/ifstrj.v2i2.339

Abstract
  The aromatic plants are rich in essential oils characterized by a notable antimicrobial activity; for this reason, these substances can be used to delay or inhibit the growth of pathogenic or spoilage microorganisms. In this study, Log Probability percentage (Log P%) of growth of the Clostridium botulinum ...  Read More

Research Article
Identification of colored styles as one of the saffron adulteration with HPLC

Behzad Haghighi; Javad Feizy; Abbas Hemmati Kakhki

Volume 2, Issue 2 , October 2006

https://doi.org/10.22067/ifstrj.v2i2.340

Abstract
  High performance liquid chromatography (HPLC) with UV-visible detection was applied to identify adulterated saffron prepared by adding colored styles with the natural colorants extracted from saffron petals, safflower, madder and red beet to the pure saffron. The chromatograms of the methanol-water (50%, ...  Read More

Research Article
Effect of using from ceramic micro-filtration on purity, turbidity and color of sugarcane juice

Biouk Farmani; Mohammad Hossein Hadad Khodaparast; Javad Hesari; Saeid Aharizad

Volume 2, Issue 2 , October 2006

https://doi.org/10.22067/ifstrj.v2i2.341

Abstract
  In this study conditions of refinement of clarified sugarcane juice including temperature at 3 levels (50, 60 and 70 °C) and pressure at 4 levels (0, 0.5, 1 and 1.5 bars) by micro-filtration membrane technology was investigated. The raw sugarcane juice primarily was pre-filtrated with lime and then ...  Read More

Research Article
Debittering the by product of lemon juice extraction process and production of marmalade and drink

Mostafa Mazaheri Tehrani; Amir Salari; Akram Heidari

Volume 2, Issue 2 , October 2006

https://doi.org/10.22067/ifstrj.v2i2.342

Abstract
  nowadays, food industries by- product is one of the best choice for functional and novel food products. Bitter compound is the main problem to use lemon juice by-product.In this study, press peel and clarifier pulp residues were used to produce marmalade and drink.The vacuum method was proved to be the ...  Read More

Research Article
A Comparative Study of Raisin Production by Solar Dryer and other drying methods

Gholam Reza Mesbahi; Ali Asghar Zomorodian; Mojtaba Dadashzadeh; Asgar Farahnaki

Volume 2, Issue 2 , October 2006

https://doi.org/10.22067/ifstrj.v2i2.343

Abstract
  In recent years immense interest has been focused on the use of solar dryers especially when taking into consideration economical and ecological aspects and increasing in fuel costs. The aim of this study was to compare the qualitative factors of raisins made by five different drying methods. At the ...  Read More