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 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 2 (2006)
Volume 1 (2005)
Research Article
Evaluation of the effect of Aspergillus flavus inoculation on fatty acids, proxide value and aflatoxin production in four common varieties of peanut cultivated in Golestan province

Maryam Ebrahimi; Morteza Khomeiri; Yahya Maghsoudlou

Volume 12, Issue 4 , September and October 2016, Pages 394-402

https://doi.org/10.22067/ifstrj.v12i4.33961

Abstract
  Introduction:Toxigenic fungi such as A. flavus grow widely in peanut and produce aflatoxins, a group of carcinogenic metabolites. Aflatoxin produced in peanut differed from the genetic variety of plant. The high humidity and moderate temperatures in the subtropical Caspian littoral of northern Iran could ...  Read More

Research Article
Effect of cultivar,osmos,packaging and storage temperature on quantitative and qualitative characteristics of dried melon

Shohreh Nikkhah; Nasser Sedaghat

Volume 12, Issue 4 , September and October 2016, Pages 403-414

https://doi.org/10.22067/ifstrj.v12i4.33969

Abstract
  This research was carried out in order to investigate on the effects of packaging type and storage temperature on qualitative and quantitative characteristics of dried melon. “Thashkandi” and ‘ Khatoni” melon varieties؛ osmotic solutions of 0% and 10% sucrose and cabinet dryer ...  Read More

Research Article
Effect of edible composite coatings on shelf life of roasted pistachio nuts

Nasser Sedaghat; Sara Khoshnoudi

Volume 12, Issue 4 , September and October 2016, Pages 415-427

https://doi.org/10.22067/ifstrj.v12i4.34446

Abstract
  Introduction : Pistachio (Pistaciavera L.) is a tasty nut and a good source of nutrients. Ithas a high content of numerous beneficial nutritive and bioactive compounds such as proteins, carbohydrate, moisture, vitamins, minerals, fiber and other micronutrients compounds, but the most exceptional components ...  Read More

Research Article
Studying on the effect of Arabic gum, Milk protein concentrate and Whey protein concentrate on the quality indices of synbiotic yoghurt supplemented with transglutaminase

Ayda Saleh; Mahmoud Rezazadehbari; Mohammad Alizadeh khaled abad; Najmeh Sabahi Mohammadi

Volume 12, Issue 4 , September and October 2016, Pages 428-437

https://doi.org/10.22067/ifstrj.v12i4.35883

Abstract
  Introduction : Yoghurt is one of the most popular dairy products in all over the world.Nowadays due to the tendency of consumers to use the products with healthy effects, probiotic and synbiotic products are considered. Yoghurt by itself is a healthy food; because of its high levels of protein and calciumcontents.Consumption ...  Read More

Research Article
Evaluation of antimicrobial activities of lactic flora isolated from production stages of Maskeh against food indicator bacteria

Mohammad Reza Edalatian Dovom; Masoud Yavarmanesh; Fariba Ghiamati Yazdi; Morteza Khomeiri; Neda Nayyeri

Volume 12, Issue 4 , September and October 2016, Pages 438-452

https://doi.org/10.22067/ifstrj.v12i4.36183

Abstract
  Introduction : Lactic acid bacteria (LAB) are a group of gram positive, catalase negative bacteria which possess unique metabolic, physiological and morphological characteristics. In addition, lactic acid bacteria are considered as a valuable source of antimicrobial agents including bacteriocins. Bacteriocins ...  Read More

Research Article
Physicochemical and functional properties of acid precipitated soy proteins-maltodextrin conjugates

Sareh Boostani; Mahmoud Aminlari; Marzieh Moosavi-Nasab; Mehrdad Niakosari; Gholam Reza Mesbahi

Volume 12, Issue 4 , September and October 2016, Pages 453-462

https://doi.org/10.22067/ifstrj.v12i4.38781

Abstract
  Introduction : Soybean is an excellent plant protein source with diverse applications in food systems. Despite numerous commercial applications and rich nutritional properties of soybeans, soy proteins are sensitive to heat and other damaging agents during food processing which can limit their applications ...  Read More

Research Article
A comparative study on stability and functional properties of the proteins isolated from yellowfin tuna (Thunnus albacares) dark muscle by acid-aided and alkaline-aided processes

Narjes Damavandi Kamali; Amirreza Shaviklo; Ali Motamedzadegan

Volume 12, Issue 4 , September and October 2016, Pages 463-476

https://doi.org/10.22067/ifstrj.v12i4.40410

Abstract
  Introduction: At least 60% of the estimated 300,000 metric tons of tuna that are processed in Iran areby-products which arebeingwasted and converted to non-human products as fish meal or fertilizers. Therefore, a major challenge facing the tuna canning industry is to find the new processes to utilize ...  Read More

Research Article
Antioxidant properties of extract 's Boswellia Serrata oleo-gum resin in soyabean oil

Adeleh Mohammadi; Saeedeh Arabshahi- Delouee

Volume 12, Issue 4 , September and October 2016, Pages 477-488

https://doi.org/10.22067/ifstrj.v12i4.40783

Abstract
  Introduction:Frankincense is a natural oleo-gum-resin which is obtained through slits made in the trunks of trees of the genus Boswellia (Family Burseraceae). The genus Boswellia is approximately represented by 43 different trees and shrubs distributed mostly in the India, Arabian peninsula, and east ...  Read More

Research Article
The determination of antioxidant activity, total polyphenols and microbial total count of functional flavored milk containing pomegranate peel extract and date datesyrup during cold storage

Roya Kazemizadeh; Vajiheh Fadaei Noghani

Volume 12, Issue 4 , September and October 2016, Pages 489-498

https://doi.org/10.22067/ifstrj.v12i4.41049

Abstract
  Introduction: Flavored milk is a healthy beverage, nutritious, delicious and thirst elimination by a large group of people, especially children consumed. Therefore, the need to find different ways to enhance the nutritional value of milk and its products is of many researchrs’ interest.Pomegranate ...  Read More

Research Article
Microencapsulation of Spearmint (MenthaSpicata) Oil using spray drying Method

Setareh Hosseinzadeh; Mohammad Hossein Hadad Khodaparast; Aram Bostan; Mohebbat Mohebbi

Volume 12, Issue 4 , September and October 2016, Pages 499-511

https://doi.org/10.22067/ifstrj.v12i4.42498

Abstract
  Introduction: Flavor plays a pivotal role in consumer satisfaction and further consumption of foods. Most available aroma compounds are synthetic and most of consumers tend to avoid them as they are of the idea that the chemical flavors are toxic or detrimental to their health. Recently, the market of ...  Read More

Research Article
Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 12, Issue 4 , September and October 2016, Pages 512-525

https://doi.org/10.22067/ifstrj.v12i4.48271

Abstract
  Introduction:Deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. The aim of this process is to combine short cooking times with unique characteristics. It also involves heat and mass transfer simultaneously. ...  Read More

Short Article
Optimizing the glycation extent of SPI-dextran conjugates produced by different Maillard reaction conditions

Sareh Boostani; Mahmoud Aminlari; Marzieh Moosavi-Nasab; Mehrdad Niakosari; Gholam Reza Mesbahi

Volume 12, Issue 4 , September and October 2016, Pages 526-532

https://doi.org/10.22067/ifstrj.v12i4.38777

Abstract
  Introduction: Engineering of food proteins with improved functional properties and higher resistance to heat is the main goal of food scientists. Food technologists are always seeking for innovative, simple and effective methods to manipulate proteins, hence natural modification has had the most attention ...  Read More