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 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Research Article
Effect of Packaging Type and Storage Temperature on Physicochemical and Sensory Properties of Lemon Juice

Sara Khoshnoudi; Fereshteh Hosseini

Volume 6, Issue 1 , April 2010

https://doi.org/10.22067/ifstrj.v6i1.4023

Abstract
  In this study Lemon juice were packaged at three type of packaging ( PET , PE and Glass bottles ). The samples were stored ten weeks at 20 and 40 ◦C . Physicochemical (pH, acidity, brix, vitamin C , SO2 and formalin number ) and sensory properties of Lemon juice were evaluated on every two weeks. ...  Read More

Research Article
Factors Influencing Formation and Properties of Nanoemulsion Stabilized by Sodium Caseinate and Tween 80

Rassoul Kadkhodaee; Seyed Ali Mortazavi

Volume 6, Issue 1 , April 2010

https://doi.org/10.22067/ifstrj.v6i1.4024

Abstract
  In this study formation and properties of o/w emulsion stabilized by a mixture of sodium caseinate (2, 5 and 10 wt %) and non-ionic emulsifier Tween 80, sorbitan mono-9-octadecenoate, (0, 0.5, 1 and 1.5 wt %) were investigated at various pH values(3, 5 and 7) and calcium ion concentrations (0, 0.2, 0.4 ...  Read More

Research Article
Effects of Sugar Beet Pulp on the Quality of Barbari Bread

Mahsa Majzoobi; Gholam Reza Mesbahi; Farnaz Sariri; Asgar Farahnaki; Jalal Jamalian

Volume 6, Issue 1 , April 2010

https://doi.org/10.22067/ifstrj.v6i1.4025

Abstract
  The main aim of this study was to improve the bread quality and to postpone its staling. Therefore, sugar beet pulp powder was added to Barbari bread dough formulation at five levels of 1, 3, 5 and 10% (w/w, flour basis). Then the properties of dough and the resulting bread were studied. The results ...  Read More

Research Article
The Effect of Pectin, Sage Seed Gum and Basil Seed Gum on Physicochemical and Sensory Characteristics of Non Fat Concentrated Yoghurt

Seyed Mohammad Ali Razavi; Khalil Behzad; Mostafa Mazaheri Tehrani

Volume 6, Issue 1 , April 2010

https://doi.org/10.22067/ifstrj.v6i1.4026

Abstract
  In this paper, the effect of two domestic seeds hydrocolloids (Basil seed and Sage seed gums) and one commercial hydrocolloid (pectin) on characteristics of non-fat concentrated yoghurt was studied. For this purpose, effect of different concentrations of these gums (0.05, 0.1, 0.15 and 0.2%) on physicochemical ...  Read More

Research Article
Study of Polyelectrolyte Nature of Lepidium Sativum Hydrocolloid Extract

Hojjat Karazhiyan

Volume 6, Issue 1 , April 2010

https://doi.org/10.22067/ifstrj.v6i1.4027

Abstract
  The seeds of Lepidium Sativum (Garden Cress) were selected as a new source of hydrocolloid and some of its fundamental Physico-chemical properties such as intrinsic viscosity and functional group were determined. FTIR analysis showed that this polymer was composed of carbohydrate with functional carboxyl ...  Read More

Research Article
Influences of Sex, Total Length and Weight on Content of Omega-3 in Edible Tissue of two Crustacean Species (Penaeus semisulcatus and Thenus orientalis) from the Persian Gulf

Mahdi Elahi; Abbas Esmaili Sari; Nader Bahramifar

Volume 6, Issue 1 , April 2010

https://doi.org/10.22067/ifstrj.v6i1.4028

Abstract
  In current research relationship between Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) (% of total fatty acids) in edible tissue (muscle) of Green Tiger Shrimp (Penaeus semisulcatus) and Lobster (Thenus orientalis) collected from Persian Gulf, was investigated with some biological factors ...  Read More

Research Article
Effect of Processing Parameters on the Microfiltration Fouling During the Clarification of Pomegranate Juice

Hossein Mirsaeedghazi; Zahra Emam-Djomeh; Seyed Mohammad Ali Ebrahimzadeh Mousavi; Abdolreza Aroujalian; Mahdi Navidbakhsh

Volume 6, Issue 1 , April 2010

https://doi.org/10.22067/ifstrj.v6i1.4029

Abstract
  The pomegranate juice with high nutritional value has turbid appearance that makes it difficult to preserve and concentrate. Microfiltration is useful process which can clarify it. One of the most important problems in this process is fouling phenomenon which affected by several parameters. The effects ...  Read More

Research Article
Study Possibility Producing of Banana Chips by Combined Air Drying-Microwave Method

Leila Zirjani; Hamid Tavakolipour

Volume 6, Issue 1 , April 2010

https://doi.org/10.22067/ifstrj.v6i1.4030

Abstract
  Banana samples were purchased from a local market in Sabzevar located at northeast of Iran. Then samples stored at refrigerator between 5–10oC during experiments, For prevention of chilling injury, 36 samples at three replications were prepared so as bananas were peeled and sliced with a sharp knife ...  Read More

Research Article
The Study on The Properties of The Yellowfin Tuna (Thunnus albacares) Visceral Protein Hydrolysates Using Commercial Enzymes

Ali Taheri; Abdolmohammad Abedian Kenari; Ali Motamedzadegan; Rajab Mohammad Nazari

Volume 6, Issue 1 , April 2010

https://doi.org/10.22067/ifstrj.v6i1.4031

Abstract
  In current study, protein hydrolysates were produced using microbial proteases of Alcalase, Protamex and Flavourzyme from Yellowfin tuna viscera. The results indicated that, protein hydrolysate from Alcalase, had significantly higher protein content, nitrogen recovery and degree of hydrolysis than the ...  Read More