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
Studying Shelf Life of Liquid Margarine in Room and Refrigerator Temperature

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

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9279

Abstract
  In this research, production possibility and shelf life of frying margarine had analyzed. In order, the test was done in factorial form and totally random method. Tested factors were different kinds of margarine (counteractive effect between type of oil in oil phase (canola) and different moisture (16-8-4%) ...  Read More

Research Article
Effect of Total Solid on Properties of Acidified Soy-Cow Milk Blend Drinks

Mostafa Mazaheri Tehrani; Toktam Yasamani Farimani

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9280

Abstract
  The consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. In this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 ...  Read More

Research Article
Image analysis of crumb digital images in Barbary bread enriched with soy flour

Atena Pasban; Mohebbat Mohebbi; Ahmad Ehtiati

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9281

Abstract
  Nowadays, quality control of bread, especially in large scale production, requires application of novel methods. In this research, image analysis of digital images of Barbary bread enriched with soy flour was carried out at two storage intervals. Using Imagej software, crumb features (mean cell area ...  Read More

Research Article
Influence of Hi-Cap 100 and Tween 80 Interaction on the Properties of Cardamom Oil–in-water Emulsion and its Microcapsules

Rassoul Kadkhodaee; Seyed Ali Mortazavi; Farideh Tabatabaei Yazdi

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9282

Abstract
  The aim of this work was to investigate the influence of interactions between modified starch (Hi-Cap 100) and the nonionic surfactant Tween 80 on the properties of cardamom oil-in-water emulsion and its corresponding spray dried microcapsules. To this end the mean diameter and size distribution of droplets ...  Read More

Research Article
Formulation of Leather from Kiwi Fruit Losses

Esmaeil Zakipour-Molkabadi; Zohreh Hamidi-Esfahani; Soleiman Abbasi

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9283

Abstract
  Regarding to economical importance of kiwi fruit, its wastes such as highly ripe or partially dried up fruits can be used to produce more economically valuable products like fruit leather. Therefore, the aim of present study was the effective factor evaluation of kiwi fruit leather production. The samples ...  Read More

Research Article
Evaluation of Sheep Carcass Yield and Weight Losses during Post Mortem Period

Bahareh Emadzadeh; Mohammad Javad Varidi; Mehdi Nasiri mahalati

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9284

Abstract
  Carcass yield is important economical parameters for producers and contributors of meat science. In the present study, carcass yield and also the weight losses resulted post mortem until consumption were investigated. The mean values of cold carcass and hot carcass weight were 15.63 and 15.33, the mean ...  Read More

Research Article
Applying Artificial Neural Network for Shrinkage Prediction of Green Pea in a Microwave Assisted Fluidized Bed Dryer

Leila Momenzadeh; Ali Asghar Zomorodian; Darioush Mowla

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9285

Abstract
  In this search drying characteristics of green pea (Pisum satium) with an initial moisture content of 76% (db) was studied in a fluidized bed dryer assisted by microwave heating. Four drying air temperatures (30, 40, 50 and 60ºC) and five microwave powers (180, 360, 540, 720 and 900W) were adopted. ...  Read More

Research Article
Physicochemical and Rheological Properties of Beta-Glucan Extracted from Hull-Less Barlay

Soheil Amiri; Mehran Alami; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9288

Abstract
  In the present study, physicochemical, rheological and textural properties of beta-glucan (BG) extracted from four Iranian hull-less barley lines (EHDS4, EHDS18, ALELI, CAM-B) were investigated. Two different methods namely, hot water (HW) and acidic (A) were used for extraction of beta-glucan. Results ...  Read More

Research Article
Effect of Variety and Method of Extraction on Antioxidant and Antimicrobial Activity of Olive Leaf Extracts

Seyed Mahdi Jafari; Morteza Khomeiri; Mehran Alami

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9289

Abstract
  The aim of this study was to extract phenolic compounds from olive leaves of Cronaiky, Roghani and Mishen varieties by maceration and Microwave-assisted extraction (MAE) methods. Our result revealed that effect of extraction method and variety was statistically significant (p  Read More

Research Article
Determination of Poisson’s Ratio and Modulus of Elasticity during Maturation of White Seedless Grapes

Ali Hassanpour; Mohsen Esmaiili; Asaad Modarres Motlagh; Alaoddin Rahmani Didar; Meghdad Nasiri

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9290

Abstract
  In this study, to determine poisson’s ratio and modulus of elasticity of white seedless grapes during maturation, the fresh fruit samples were harvested from a vineyard at seven sequential weeks from 6th September to 18th October. In each run, six grape berries were randomly selected and the static ...  Read More