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 Technology
Evaluation of the effect of cheese powder and ultrasonic wave on physicochemical and sensory properties of gluten-free oil cake

Bahareh Sahraiyan; Fatemeh Pourhaji; Behrooz Alizadeh Behbahani

Volume 17, Issue 4 , September and October 2021, Pages 423-435

https://doi.org/10.22067/ifstrj.v17i4.86707

Abstract
  Introduction: Celiac disease leads to the malabsorption of nutrients and damage to intestinal mucosa. High nutritional value is one of the advantages of dairy powders, associated with their high calcium, protein and essential amino acid contents. Research has shown that such powders boost the gluten ...  Read More

Full Research Paper Food Technology
Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample

Zahra Kholoosi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 17, Issue 4 , September and October 2021, Pages 437-449

https://doi.org/10.22067/ifstrj.v17i4.86853

Abstract
  Introduction: Proteins and polysaccharides are natural biopolymers that consider among the most widely used hydrocolloids in the food industry (Gaonkar and McPherson 2006) Which are often used simultaneously to improve functional properties. In electrostatic interaction, positively charged proteins with ...  Read More

Full Research Paper Food Technology
Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin

Hassan Sabbaghi

Volume 17, Issue 4 , September and October 2021, Pages 451-472

https://doi.org/10.22067/ifstrj.v17i4.87575

Abstract
  Introduction: Doughnut is one of the most widely consumed food products in the world due to its suitable organoleptic properties. Today, with the spread of diabetes and lifestyle changes, consumers are paying more attention to the use of sugar-free foods and dietary products. In the bakery products, ...  Read More

Full Research Paper Food Engineering
Separation the Impurities from Descurainia Seed using Electrostatic Method in a Fluid Bed (Tribo-airo-electrostatic)

Mojtaba Afsharipour; Hadi Samimi Akhijahani; Kazem Jafari Naeimi

Volume 17, Issue 4 , September and October 2021, Pages 473-483

https://doi.org/10.22067/ifstrj.2021.37964

Abstract
  Introduction: The presence of various impurities leads to the problems in storage time, transmission, selling and consumption process of any product. Thus it is necessary to separate the impurities from the product for industrial processing. Descurainia Sophia is a tiny grain seed in light brown color ...  Read More

Full Research Paper Food Biotechnology
Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production

Fatemeh Barmak; Mohammad Bagher Habibi Najafi; Reza Hajimohammadi Farimani; Mohammad Reza Edalatian Dovom

Volume 17, Issue 4 , September and October 2021, Pages 485-500

https://doi.org/10.22067/ifstrj.v17i4.86655

Abstract
  Introduction: One of the most important factors in producing yogurt is choosing the right starter. Native isolates of any country are among the genetic resources of that country, which play a major role in the production and development of the organoleptic properties of fermented products. Therefore, ...  Read More

Full Research Paper Food Technology
The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet

Khadije Sadat Tabatabae; Mohammad Fazel

Volume 17, Issue 4 , September and October 2021, Pages 501-515

https://doi.org/10.22067/ifstrj.v17i4.87283

Abstract
  Introduction: Nowadays, lack of time and busy work schedules have led to increase the demand for ready-to-eat foods. Furthermore, as cardiovascular diseases are on the rise in the world including our country, with nearly 40 percent of deaths being linked to these diseases, there is a growing demand for ...  Read More

Full Research Paper Food Technology
Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil)

Dornoush Jafarpour; Parisa Ataei

Volume 17, Issue 4 , September and October 2021, Pages 517-532

https://doi.org/10.22067/ifstrj.v17i5.87488

Abstract
  Introduction: Every year during marine fishing, some species that are caught are not suitable for human consumption and they are known as surplus fishing or low consumption, which is an important factor in wasting these rich resources. Therefore, it is necessary to set arrangements to use such species ...  Read More

Full Research Paper Food Biotechnology
Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions

Elahe Isvand Heydari; Hossein Jooyandeh; Mohammad Hojjati; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 17, Issue 4 , September and October 2021, Pages 533-541

https://doi.org/10.22067/ifstrj.v17i4.85831

Abstract
  Introduction: Probiotics are viable microbial food supplements that, when well-arranged in adequate amounts, confer a health advantage on the host. Probiotics have different positive health impacts such as equilibration of intestinal microbiota, prevention of cancer and diarrhea, reduction of cholesterol ...  Read More

Full Research Paper Food Technology
Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour

Behdad Shokrollahi; Mohammad Ali Hesarinejad; Zahra Zamani; Negin Yousofi; Anna Abdolshahi; Ashkan Jebelli

Volume 17, Issue 4 , September and October 2021, Pages 543-557

https://doi.org/10.22067/ifstrj.v18i1.86705

Abstract
  Introduction: Due to increasing the demand for new sources of protein and the lack of animal protein sources, using and replacing of plant proteins is widely considered. The purpose of this study was to identify the potential of Vicia villosa flour as a native and novel source of protein. In this research, ...  Read More

Full Research Paper Food Technology
The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit

Elham Aminpour Daphchahi; Eshagh Zakipour Rahimabadi; Hanieh Rostamzad; Ensieh Nejat Pirsaraii

Volume 17, Issue 4 , September and October 2021, Pages 559-568

https://doi.org/10.22067/ifstrj.v17i5.87661

Abstract
  Introduction: The relation between food and health has had an increasing impact on food innovation, due to the popularity of the concept of functional food. Most bakeries products can easily be enriched and fortified with proteins, vitamins and minerals to meet specific needs of the target groups of ...  Read More

Full Research Paper Food Technology
Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread

Fahimeh Hajinia; Alireza Sadeghi; Alireza Sadeghi Mahoonak; Morteza Khomeiri; Yahya Maghsoudlou; Ali Moayedi

Volume 17, Issue 4 , September and October 2021, Pages 569-581

https://doi.org/10.22067/ifstrj.v17i5.87042

Abstract
  Introduction: Bread is the main source of nutrients and it is a cheap staple food in the daily diet of people in many parts of the world. One of the most important ways to improve the quality of bread is to ferment cereals and use fruit resources. Cereal fermentation has a well-known potential to improve ...  Read More

Full Research Paper Food Technology
Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar

Mohammad Ali Hesarinejad; Atefeh Arefkhani; Ali Rafe; Fatemeh Javidi; Alireza Sadeghian

Volume 17, Issue 4 , September and October 2021, Pages 583-593

https://doi.org/10.22067/ifstrj.v17i4.87437

Abstract
  Introduction: Improving the texture and sensory properties of Iranian white cheese by reducing fat content is one of the most important issues that are considered both technologically and economically. Meanwhile, controlling the amount of water absorption in cheese usually causes textural problems in ...  Read More

Full Research Paper Food Engineering
Investigation of wild sage seed mucilage drying process (Salvia macrosiphon L.) with infrared radiation

Ghazale Amini; Fakhreddin Salehi; Majid Rasouli

Volume 17, Issue 4 , September and October 2021, Pages 595-604

https://doi.org/10.22067/ifstrj.2021.37997

Abstract
  Introduction: The dispersion of water soluble hydrocolloids (gums) in the aqueous system provides great technical importance, because they can improve the gel or enhance the thickening properties of food products. Wild sage seeds have significant amounts of gum with good functional properties that after ...  Read More

Full Research Paper Food Chemistry
Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction

Mohammad Taghi Golmakani; Gholam Reza Mesbahi; Nasireh Alavi; Azita Hosseinzade Farbudi

Volume 17, Issue 4 , September and October 2021, Pages 605-619

https://doi.org/10.22067/ifstrj.v18i1.77713

Abstract
  Introduction: Food wastes and losses are produced during all phases of food life cycles. The highest wastes belong to the processing of fruits and vegetables. Bioactive compounds have the potential to be extracted from the by-products of fruits and vegetables which can be used in the food processing. ...  Read More

Full Research Paper Food Technology
Effect of oat flour and pumpkin powder on nutritional value, staling and organoleptic properties of chocolate cake

Somayeh Damirchi; Mania Salehifar

Volume 17, Issue 4 , September and October 2021, Pages 621-630

https://doi.org/10.22067/ifstrj.2021.39413.0

Abstract
  Introduction: Regarding the problem of celiac patient's intestinal intolerance to gluten-containing products, these people have to use gluten-free products, mostly with a variety of foreign and high prices ingredients that are not conform to Iranian tastes. The aim of this study was to evaluate the possibility ...  Read More

Full Research Paper Food Biotechnology
Metagenomic analysis of the microbial community in an Iranian local cheese

Nafiseh Davati; Sahar Bahrami

Volume 17, Issue 4 , September and October 2021, Pages 631-645

https://doi.org/10.22067/ifstrj.v16i6.87933

Abstract
  Introduction: The consumption of local and traditional dairy products have increased in recent years and some local cheeses as functional foods with desirable organoleptic attributes have positive effects on human health. However, there is concern that consumption of these products may increase the risk ...  Read More

Full Research Paper Food Biotechnology
Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough

Elham Rouhi; Alireza Sadeghi; Seyed Mahdi Jafari; Mohammad Abdolhoseini; Elham Assadpour

Volume 17, Issue 4 , September and October 2021, Pages 647-657

https://doi.org/10.22067/ifstrj.v18i1.83240

Abstract
  < p >Introduction: Evaluation of probiotic and antifungal properties of lactic acid bacteria (LAB) isolated from fermented substrates has great importance in order to provide microbial cultures for fermentation industries. Among the fermented foods, dairy products play the main role as carriers ...  Read More

Full Research Paper Food Chemistry
Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life

Atefeh Irankhah; Leila Nateghi; Simin Asadollahi

Volume 17, Issue 4 , September and October 2021, Pages 659-672

https://doi.org/10.22067/ifstrj.v18i1.86428

Abstract
  Introduction: Currently, synthetic antioxidants are used to reduce the oxidation of oils and fatty foods and to prevent the reduction of the nutritional value and sensory properties of edible oils. Due to the adverse effects of synthetic antioxidants, the use of natural antioxidants seems essential. ...  Read More