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)
Full Research Paper Food Engineering
Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties

Mahsa Kamali Sarvestani; Mohebbat Mohebbi; Masoud Taghizadeh

Volume 17, Issue 2 , May and June 2021, Pages 217-231

https://doi.org/10.22067/ifstrj.2020.39265

Abstract
  Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages ...  Read More

Full Research Paper Food Biotechnology
Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4

Sara Momenzadeh; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Hassan Barzegar

Volume 17, Issue 2 , May and June 2021, Pages 233-242

https://doi.org/10.22067/ifstrj.2020.39266

Abstract
  Introduction: Probiotics are live microorganisms, if consumed in enough quantity, they exert beneficial effects on human health owing to improvement of intestinal microbiota balance. In addition to the impact on gut microbiota, probiotics have important role on human physical and mental health. This ...  Read More

Full Research Paper
The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream

Homa Mahpour; Toktam Mostaghim; Shahla Shahriari

Volume 17, Issue 2 , May and June 2021, Pages 243-259

https://doi.org/10.22067/ifstrj.2020.39264

Abstract
  Introduction: Dairy products fortification especially ice cream is one of the most important goals and priorities of today's humanbeing to produce health food products. Protein isolate is one of the compounds used to produce health products.The aim of this study was to produce ice cream with new features ...  Read More

Full Research Paper Food Biotechnology
Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil

Bahareh Majdi; Mohammad Amin Mehrnia; Hassan Barzegar; Behrooz Alizadeh Behbahani

Volume 17, Issue 2 , May and June 2021, Pages 261-271

https://doi.org/10.22067/ifstrj.2020.39272

Abstract
  Introduction: Antioxidants by Quenching free radicals and preventing lipid oxidation, retard spoilage, discoloration and rancidity of foods. Due to adverse effects of synthetic antioxidants such as carcinogenicity and liver injury, consumers’ attention toward natural antioxidants are increasing. ...  Read More

Full Research Paper Food Technology
Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM)

Delaram Hami; Mohammad Goli

Volume 17, Issue 2 , May and June 2021, Pages 273-285

https://doi.org/10.22067/ifstrj.2020.39270

Abstract
  Introduction: Ice cream contains a mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavorings. The quality of the finished product depends not only on the processing conditions or the freezing efficiency, but also on the constituents, the amount of entrapped air, and the number ...  Read More

Full Research Paper Food Technology
Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties

Amir Rezaie; Masoud Rezaei; Mahdi Albooftileh

Volume 17, Issue 2 , May and June 2021, Pages 287-297

https://doi.org/10.22067/ifstrj.2020.39271

Abstract
  Introduction: Films with appropriate mechanical properties and low permeability are very important for food packaging. Natural polymers have gained increasing attention for the development of biodegradable films due to the environmental problems caused by petroleum-based polymers. Carboxymethyl cellulose ...  Read More

Full Research Paper Food Technology
Optimizing mechanical and optical properties of nanocomposite films based on polyvinyl alcohol for food packaging

Maryam Zamanian; Hassan Sadrnia; Mehdi Khojastehpour; Fereshteh Hosseini; Jules Thibault

Volume 17, Issue 2 , May and June 2021, Pages 299-313

https://doi.org/10.22067/ifstrj.2020.39268

Abstract
  Introduction: Among the different types of polymers used for packaging and coating, polyvinyl alcohol (PVA), given its very enviable properties, has been used in various industrial applications. It is used for instance as controlled release in pharmaceutical elements, paper, textile and food supplement ...  Read More

Full Research Paper Food Technology
Improving postharvest quality of button mushroom (Agaricus bisporus) using polyethylene-clay nanocomposite packing and Echinophora cinerea essential oil coating

Seyfoallah Hamzeh-Kalkenari; Hojatollah Bodaghi; Ziba Ghasimi Hagh

Volume 17, Issue 2 , May and June 2021, Pages 315-328

https://doi.org/10.22067/ifstrj.v17i1.83935

Abstract
  Introduction: Button mushrooms are the main edible mushrooms in Iran and the most important quality indicators of this fungus are the whiteness, having a glossy cap, straight stem, lack of brown spots. The mushroom has a higher respiration rate than other horticultural products and, due to the lack of ...  Read More

Full Research Paper Food Technology
Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity

Somayeh Ghandehari alavijeh; Mehran Alami; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak

Volume 17, Issue 2 , May and June 2021, Pages 329-338

https://doi.org/10.22067/ifstrj.2020.39269

Abstract
  Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene ...  Read More

Full Research Paper Food Engineering
Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage

Mohsen Zandi; Ali Ganjloo; Mandana Bimakr; Narges Nikoomanesh; Negar Moradi

Volume 17, Issue 2 , May and June 2021, Pages 339-351

https://doi.org/10.22067/ifstrj.2020.39277

Abstract
  Introduction: The base of intelligent methods is using hidden knowledge in the experimental data, trying to extract the inherent relationships among them and generalizing results to other situations. Artificial neural networks are one of the most essential methods used in the field of artificial intelligence ...  Read More

Full Research Paper Food Chemistry
Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content

Ahmad Ehtiati; Massoumeh Mehraban Sangatash; Reza Karazhyan; Zahra Nazari; Farzad Sadeghi

Volume 17, Issue 2 , May and June 2021, Pages 353-363

https://doi.org/10.22067/ifstrj.2020.39275

Abstract
  Introduction: Shortening is an important ingredient of bakery products, especially the ones with less  developed gluten network like cakes and cookies . Shortening thermo-rheological properties are related to the presence of high levels of saturated fatty acids which have the capability of making ...  Read More

Full Research Paper Food Technology
Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream

Sima Naji-Tabasi; Elham Mahdian; Akram Arianfar; Sara Naji-Tabasi

Volume 17, Issue 2 , May and June 2021, Pages 365-378

https://doi.org/10.22067/ifstrj.2020.39273

Abstract
  Introduction: Fats have a special place in human nutrition and their main role is supplying energy for the body. But scientific findings approve an association between high fat intake and an increment risk of some diseases, such as atherosclerosis, heart disease, and …. Demand for low-fat foods ...  Read More

Full Research Paper Food Engineering
Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods

Fatemeh Karani; Javad Sargolzaei

Volume 17, Issue 2 , May and June 2021, Pages 379-392

https://doi.org/10.22067/ifstrj.2020.39267

Abstract
  Introduction: The Okra belongs to the family Malvaceae with the scientific name Abelmoschus esculentus (Peyvast, 2009). The viscous property of okra is due to the thick and viscous matter in the fruit pod, called mucilage. Okra mucilage is a polysaccharide currently used in pharmaceutical industry as ...  Read More

Full Research Paper Food Technology
Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s

Ali Kashani; Maryam Hasani; Leila Nateghi; Mohammad javad Asadolahzadeh; Parvin Kashani

Volume 17, Issue 2 , May and June 2021, Pages 393-408

https://doi.org/10.22067/ifstrj.2020.39274

Abstract
  Introduction: Nowaday, the demand for low calorie food based and keeping primary features including texture and taste is increasing. Jelly is one of low calorie products produced from fruits and other components, and its consumption is increasing for human health. Jelly is semi-solid and transparent ...  Read More

Full Research Paper Food Engineering
Microencapsulation of bee pollen protein hydrolysate by whey protein concentrate and fibersol and evaluation of stability and structur of microcapsuls

Hossein Mohebodini; Atefe Maqsoudlou

Volume 17, Issue 2 , May and June 2021, Pages 409-421

https://doi.org/10.22067/ifstrj.2020.39276

Abstract
  Introduction: Microencapsulation is the most commonly used method of preserving proteins and peptides, which increases the stability in different conditions. Bee pollen with 10–40% protein, is a valuable source of protein that has functional and nutraceutical properties. By hydrolysis and producing ...  Read More