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
Effect of roasting conditions and packaging on physicochemical properties of wild almond (Amygdalus scoparia L)during storage

Maryam Alsadat Nazemi; Sara Ansari

Volume 17, Issue 5 , November and December 2021, Pages 673-689

https://doi.org/10.22067/ifstrj.v17i5.85962

Abstract
  Introduction: Roasting is one of the most important thermal processing to improve the physicochemical and organoleptic properties of nuts. Wild almond, especially roasted wild almond is very sensitive to oxidation due to its high content of unsaturated fatty acids. Lipid oxidation can be inhibited by ...  Read More

Full Research Paper Food Biotechnology
Identification of chemical compounds, antioxidant potential, and antifungal activity of (Thymus daenensis) essential oil against spoilage fungi causing apple rot

Mostafa Rahmati-Joneidabad; Behrooz Alizadeh Behbahani

Volume 17, Issue 5 , November and December 2021, Pages 691-700

https://doi.org/10.22067/ifstrj.v18i1.87595

Abstract
  Introduction: Apple fruit is highly susceptible to fungal spoilage by Penicillium, Botrytis, and Alternaria species. Currently, the use of synthetic fungicides is considered to be the most accessible method of managing and controlling post-harvest diseases of vegetables and fruits, especially apples. ...  Read More

Full Research Paper Food Technology
Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology

Morteza Heidarian; Mohammad Goli

Volume 17, Issue 5 , November and December 2021, Pages 701-716

https://doi.org/10.22067/ifstrj.2021.38054

Abstract
  Introduction: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low- carbohydrate, fat free, low calorie, ...  Read More

Full Research Paper Food Engineering
Comparison of specific energy and efficiency of solar dryer under the influence of collector type and investigation of some characteristics of dried tomatoes

Hadi Samimi Akhijahani

Volume 17, Issue 5 , November and December 2021, Pages 717-728

https://doi.org/10.22067/ifstrj.v17i5.87234

Abstract
  Introduction: Drying of agricultural products is one of the main ways to prevent product spoilage. There are several methods to dry agricultural products, including direct sunlight, hot, sunny weather, microwave, vacuum, and freezer which use different energy sources. Due to  constrain of fossil ...  Read More

Full Research Paper Food Technology
The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life

Maryam Gohargani; Hannan Lashkari; Alireza Shirazinejad

Volume 17, Issue 5 , November and December 2021, Pages 729-745

https://doi.org/10.22067/ifstrj.v17i5.88681

Abstract
  Introduction: In recent years, the tendency to use antimicrobial edible film and coating has increased, which has increased the quality, safety and shelf life of food. Cheese is one of the most important dairy products that has a special nutritional value in human nutrition. UF-Feta cheese, which is ...  Read More

Full Research Paper Food Biotechnology
Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract

Rana Tahmasbi; Mahta Mirzaei; Mohammadreza Khani

Volume 17, Issue 5 , November and December 2021, Pages 747-759

https://doi.org/10.22067/ifstrj.v17i5.88370

Abstract
  Introduction: Fermented foods, probiotic, prebiotics, and symbiotic, are among the most important groups of functional food that have attracted the attention of researchers during the last years. Proteolytic activity of lactic acid bacteria can lead to the production of peptides in the fermented product. ...  Read More

Full Research Paper Food Chemistry
Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil

Ensieh Nejat Pirsaraii; Eshagh Zakipour Rahimabadi; Aria Babakhani; Elham Aminpour Daphchahi

Volume 17, Issue 5 , November and December 2021, Pages 761-772

https://doi.org/10.22067/ifstrj.v18i1.87590

Abstract
  Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend ...  Read More

Full Research Paper Food Chemistry
Evaluation of temperature and storage time on oxidation of peanut butter

Maryam Ravaghi; Azadeh Khodabakhshian

Volume 17, Issue 5 , November and December 2021, Pages 773-783

https://doi.org/10.22067/ifstrj.v17i5.83815

Abstract
  Introduction: Peanut is a high-protein, nutrient-rich legume that is popular all around the world. Peanut butter is a kind of food paste made from ground roasted peanuts. It is found to be one of the most susceptible food products to oxidation due to its high content of PUFAs. Peroxide value is the only ...  Read More

Full Research Paper Food Technology
Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM)

Nasim Najafi; Hajar Abbasi

Volume 17, Issue 5 , November and December 2021, Pages 785-802

https://doi.org/10.22067/ifstrj.2021.39183

Abstract
  Introduction highly sensitive to fungal and biochemical changes such as respiration and enzymatic activity, as a result, it has a short shelf life: wheat is an important cereal crop used as staple food in many parts of the world and provides 20% of the energy and 78-93% of the protein in the human diet. ...  Read More

Full Research Paper Food Engineering
The effect of Alyssum homolocarpum seed gum on physicochemical properties of powdered doogh produced by spray drying method

Nazanin Bazazian; Akram Arianfar

Volume 17, Issue 5 , November and December 2021, Pages 803-817

https://doi.org/10.22067/ifstrj.v18i1.86590

Abstract
  Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused ...  Read More

Full Research Paper Food Chemistry
Qualitative evaluation of virgin olive oil produced from different olive cultivars in Darab-Shiraz region

Laleh Arjmand Fard; Shahla Shahriari; Mehrdad Ghavami

Volume 17, Issue 5 , November and December 2021, Pages 819-829

https://doi.org/10.22067/ifstrj.v18i1.86095

Abstract
  Introduction: Olive oil is one of the most useful vegetable oils. The climatic conditions, cultivars, cultivation methods, harvesting time and processing method determine the final qualities of olive oil, recognizing the best olive oil for leaching seems to be necessary. Materials and Methods: This ...  Read More

Full Research Paper Food Technology
Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow)

Elham Mobini; Leila Nateghi; Mohammad Reza Eshaghi

Volume 17, Issue 5 , November and December 2021, Pages 831-847

https://doi.org/10.22067/ifstrj.v18i1.86414

Abstract
  Materials and Methods: To compare physicochemical (pH, humidity, brix and water activity), texture properties (adhesiveness, cohesiveness, springiness, gumminess, chewiness, hardness and deformation of hardness), color indices (L*, a* and b*) and sensory (taste, odor, color, texture and overall acceptance) ...  Read More

Full Research Paper Food Chemistry
Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments

Roxana Alizadeh Firozeh; Mahta Mirzaei; Vajiheh Fadaei Noghani

Volume 17, Issue 5 , November and December 2021, Pages 849-861

https://doi.org/10.22067/ifstrj.v18i1.87854

Abstract
  Introduction: Bioactive peptides are protein fragments with 2 to 20 amino acids that have different biological properties depending on the type of amino acids and peptide sequences, including antioxidant, antihypertensive, and antidiabetic. These peptides are inactive in their parent protein sequences ...  Read More

Full Research Paper Food Biotechnology
Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil

Negin Ghazanfari; Seyed Ali Mortazavi; Farideh Tabatabaei Yazdi; Morteza Mohammadi

Volume 17, Issue 5 , November and December 2021, Pages 863-873

https://doi.org/10.22067/ifstrj.v18i1.88361

Abstract
  Introduction: One of the most important challenges facing medical science is infectious diseases and poisoning, which in turn increases the production and consumption of new and common antibiotics. With theover use of common antibiotics, we are witnessing the spread of antibiotic-resistant microbial ...  Read More

Full Research Paper Food Biotechnology
Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process

Maryam Moosavi; Mahboobeh Kashiri; Yahya Maghsoudlou; Morteza Khomeiri; Mehran Alami

Volume 17, Issue 5 , November and December 2021, Pages 875-887

https://doi.org/10.22067/ifstrj.v18i1.85240

Abstract
  Introduction: Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel is becoming interested. Wheat filter flour (WFF) is ...  Read More

Full Research Paper Food Technology
Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage

Zahra Yousofi Mojir; Alireza Rahman; Maryam Otadi

Volume 17, Issue 5 , November and December 2021, Pages 889-903

https://doi.org/10.22067/ifstrj.v18i1.86477

Abstract
  Introduction: Due to the risks of using synthetic preservatives such as nitrite and its salts in meat products, there have been some efforts to reduce these synthetic preservatives in food. This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional ...  Read More

Full Research Paper Food Chemistry
Preparation and formulation of functional half-Fat spread butter with micro-emulsions containing omega-3

Shaghayegh Mirehsanpazir; Maryam Gharachorloo; Gholamhasan Asadi

Volume 17, Issue 5 , November and December 2021, Pages 905-918

https://doi.org/10.22067/ifstrj.v17i5.88211

Abstract
  Introduction: Today, in developed countries, where there is a deep dependence on processed foods, food fortification has played a major role in the health of these communities over the past 40 years and has led to the eradication of malnutrition in these countries. Omega-3 is a type of unsaturated fatty ...  Read More

Full Research Paper Food Engineering
Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake

Hassan Sabbaghi

Volume 17, Issue 5 , November and December 2021, Pages 919-940

https://doi.org/10.22067/ifstrj.v18i1.87648

Abstract
  Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. The use of additives, especially hydrocolloid compounds, in reducing the oil uptake in doughnuts is a practical method because there is ...  Read More