with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
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 2 (2006)
Volume 1 (2005)
Research Article
Effect of formulation and extrusion technique on technological properties of snack containing jujube flour

Elnaz Milani; Fakhri Shahidi; Elham Ansarifar; Mohammad KalilianMovahed; Farideh Salehipour

Volume 17, Issue 1 , March and April 2021, Pages 1-11

https://doi.org/10.22067/ifstrj.v17i1.80211

Abstract
  Introduction: Extruded snacks were among the most commercially successful extruded foods. Extrusion cooking is the process extensively used for the production of snacks which are mainly produced from cereal flour or starches.  Extruded snacks are normally high in calories and fat with low content ...  Read More

Research Article
Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics

Masoud Taghizadeh; Hesam Akhoondzadeh; Zahra Zamani

Volume 17, Issue 1 , March and April 2021, Pages 13-27

https://doi.org/10.22067/ifstrj.v17i1.82383

Abstract
  Introduction: Grains are important food sources for human diet because of high protein content. There are different kinds of grains used as food worldwide. Today herbal proteins play an important role as food sources in societies. Herbal protein sources are actually strategic points for improving national ...  Read More

Research Article
Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology

Mohammad Javad Golieh; Mohammad Goli

Volume 17, Issue 1 , March and April 2021, Pages 29-42

https://doi.org/10.22067/ifstrj.v17i1.82864

Abstract
  Introduction: Recently, the prevalence of diseases related to diabetes, hypertension, and obesity, due to high and persistent consumption of sucrose is increasing rapidly. Concerns about the adverse effects of sugar consumptionon one hand, and manufacturers and consumers attention for natural sweeteners ...  Read More

Research Article
Evaluation and Modelling of Physicochemical Changes of Tuna Fish Using Immersion Ohmic Thawing Method

Shahnaz Fattahi; Nafiseh Zamindar

Volume 17, Issue 1 , March and April 2021, Pages 43-53

https://doi.org/10.22067/ifstrj.v17i1.82740

Abstract
  Introduction: Fish is the most extremely perishable food products (Roiha et al, 2018) and its quality may be affected by many elements (García et al, 2015). The techniques used for freezing and thawing processes play an essential function in maintaining the quality of the frozen foods. If freezing ...  Read More

Research Article
The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt

Masoud Najaf Najafi; Haminreza Shateri; Morteza Kashaninejad

Volume 17, Issue 1 , March and April 2021, Pages 55-67

https://doi.org/10.22067/ifstrj.v17i1.82102

Abstract
  Introduction: It can be seen that in most studies published on low fat yogurt, the effects of fat substitutes or process changes, including the homogenization process, have been considered separately. However, process changes, especially changes in homogenization pressure, in addition to the effect on ...  Read More

Research Article
Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties

Negin Zangeneh; Hassan Barzegar; Mohammad Amin Mehrnia; Mohammad Noshad; Mohammad Hojjati

Volume 17, Issue 1 , March and April 2021, Pages 69-81

https://doi.org/10.22067/ifstrj.v17i1.84229

Abstract
  Introduction: Celiac is an autoimmune digestive disorder caused by the consumption of gluten and the only way of treatment is consuming gluten free diet. Cake fortification due to its high consumption is pursuing by the bakery industry and the application of dietary fibers is increasing due to its relation ...  Read More

Research Article
Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study

Mohammad Hojjati; Behrooz Alizadeh Behbahani

Volume 17, Issue 1 , March and April 2021, Pages 83-91

https://doi.org/10.22067/ifstrj.v17i1.85992

Abstract
  Introduction: There is a remarkable interest in developing natural antimicrobial compounds of essential oils and plant extracts origin, due to the increase of bacterial resistance to common antibiotics. On the other hand, lipid oxidation in raw or processed materials leads to food rancidity and deterioration. ...  Read More

Research Article
Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage

Marzieh Salami; Massoumeh Mehraban Sangatash; Ahmad Ehtiati

Volume 17, Issue 1 , March and April 2021, Pages 93-106

https://doi.org/10.22067/ifstrj.v16i5.83221

Abstract
  Introduction: Yogurt is one of the most popular dairy products, which has numerous health effects on human body. Dietary fiber consumption is highly recommended. Fibers are highly hydrophilic and absorb water into the digestive track, increase the volume of food and thereby facilitating excretion. These ...  Read More

Research Article
Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression

Seyed Ali Mohammadi; Mohsen Ghods rohani; Masoud Najaf Najafi; Morteza Kashaninejad

Volume 17, Issue 1 , March and April 2021, Pages 107-120

https://doi.org/10.22067/ifstrj.v17i1.81470

Abstract
  Introduction: In recent years, with increasing public awareness about the harmful effect of fat consumption, demand for low-fat dairy products has increased significantly. On the other hand, fat reduction reduces the rheological and sensory properties of food, such as taste, flavor, texture and mouth ...  Read More

Research Article
The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol

Mohammad Reza Toorani; Reza Farhoosh; Mohammad Taghi Golmakani; Ali Sharif

Volume 17, Issue 1 , March and April 2021, Pages 121-132

https://doi.org/10.22067/ifstrj.v15i4.76930

Abstract
  Introduction: Lipid oxidation is one of the most important factors affecting the loss of quality or the deterioration of edible oils. This reaction is accompanied by the production of harmful compounds that may threaten consumer’s health. Several parameters affect the severity of the oxidation ...  Read More

Research Article
Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori

Sahar Sabahi; Seyed Ali Mortazavi; Mohammad Reza Nassiri; Arash Ghazvini; Fakhri Shahidi

Volume 17, Issue 1 , March and April 2021, Pages 133-142

https://doi.org/10.22067/ifstrj.v16i5.83058

Abstract
  Introduction: Immunoglobin Y (IgY) or egg yolk antibodies have captured attention as substitutes for antibiotics against the presence of disease-causing organisms (Thomsen et al., 2016; Li et al., 2015; Pereira et al., 2019). Compared to mammalian IgG, IgY has several advantages including high yield, ...  Read More

Research Article
Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification

Nasrin Faraji; Mohammad Alizadeh khaled abad; Hadi Almasi; Sajad Pirsa; Soheila Faraji

Volume 17, Issue 1 , March and April 2021, Pages 143-172

https://doi.org/10.22067/ifstrj.v17i2.84721

Abstract
  Introduction: Fish oil is an omega3 source, because it consists of a long chain polyunsaturated fatty acids (PUFAs), namely Eicosapentaenoic acid (EPA, 20:5 n-3) and Docosahexaenoic acid (DHA, 22:6 n-3) that are essential to all humans and provide multiple health benefits associated with brain development, ...  Read More

Research Article
Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach

Marzieh Moeenfard; Paniz Khaloo Kermani; Shima Jaldani; Ali Sharif

Volume 17, Issue 1 , March and April 2021, Pages 173-186

https://doi.org/10.22067/ifstrj.v17i2.86410

Abstract
  Introduction: Coffee is the most important and popular beverage in the world. The main differences between coffee and other beverages like tea is the variety of applied brewing techniques. Coffee is a complex chemical mixture of compounds including, caffeine, as a natural alkaloid. Besides its beneficial ...  Read More

Research Article
Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening

Raheleh Mahjoub; Vahid Hakimzadeh; Esmaeil Atayesalehi; Jamshid Farmani

Volume 17, Issue 1 , March and April 2021, Pages 187-204

https://doi.org/10.22067/ifstrj.v17i1.86529

Abstract
  Introduction: The solidification of edible oils via some techniques like hydrogenation is always accompanied by an increase in the amounts of saturated fatty acids (SFA) and trans fatty acids (TFA). Such fatty acids play a crucial role in cardiovascular diseases which put health of consumers at risk. ...  Read More

Research Article
Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream

Reyhaneh Dakhteh; Mohammadreza Khani; Shahriar Dabiriyan

Volume 17, Issue 1 , March and April 2021, Pages 205-216

https://doi.org/10.22067/ifstrj.v17i1.85367

Abstract
  Introduction: Because of the relationship between fat intake and obesity and the incidence of cardiovascular diseases, the demand for low-fat products has been increased. There are several methods to produce low fat products, which one of these methods is the use of fat replacer. The present study was ...  Read More