with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 17 (2021)
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
Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties

Farinaz Saremnejad; Mohebbat Mohebbi; Arash Koocheki

Volume 18, Issue 1 , March and April 2022, Pages 1-20

https://doi.org/10.22067/ifstrj.v18i1.86882

Abstract
    Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation ...  Read More

Full Research Paper Food Engineering
Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures

Samaneh Monajem; Ali Ganjloo; Mandana Bimakr

Volume 18, Issue 1 , March and April 2022, Pages 21-39

https://doi.org/10.22067/ifstrj.v18i1.88987

Abstract
  Conclusion: Based on the findings of the current study, the 75% v/v A. vera gel coating could be a promising natural coating agent for preservation of bioactive compounds of cherry tomatoes during the postharvest life especially at storage temperature of 5 ºC.  Read More

Full Research Paper Food Technology
Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding

Reza Jaberi; Ahmad Pedram Nia; Sara Naji-Tabasi; Amir Hossein Elhami Rad; Masoud Shafafi

Volume 18, Issue 1 , March and April 2022, Pages 40-50

https://doi.org/10.22067/ifstrj.2021.67365.1000

Abstract
  Introduction: Fats are widely used in food formulations to improve nutrients and quality of food products. In recent years, consumer awareness of the relationship between diet and health has increased, which results in increasing concerns about fats in products, in terms of high levels of saturated fatty ...  Read More

Full Research Paper Food Engineering
Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images

Mohsen Zandi; Ali Ganjloo; Mandana Bimakr; Abolfazl Gharebaghi

Volume 18, Issue 1 , March and April 2022, Pages 51-64

https://doi.org/10.22067/ifstrj.v18i1.88305

Abstract
  Introduction: Grape is a non-climacteric fruit with a low rate of physiological activity but is subject to serious physiological and parasitic disorders after harvest and during long term storage (Ciccarese et al., 2013). Currently, Edible coatings have been studied as potential substitutes for conventional ...  Read More

Full Research Paper Food Engineering
Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product

Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mohammad Reza Salahi

Volume 18, Issue 1 , March and April 2022, Pages 65-79

https://doi.org/10.22067/ifstrj.2021.40190.0

Abstract
  Introduction: One of the products that its production has not been investigated well and is an imported product is cream powder. Foam mat drying is a widespread technique to dehydrate liquid or semi-liquid foods with high viscosity, adhesion and high sugar content, which are usually difficult to dry. ...  Read More

Full Research Paper Food Chemistry
Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders

Sedigheh Yazdanpanah; Shadi Jokar; Tahereh Zandilak; Maryam Haghighi

Volume 18, Issue 1 , March and April 2022, Pages 81-95

https://doi.org/10.22067/ifstrj.2021.67078.0

Abstract
  Introduction: Coffee is the second most profitable commercial products in the world and in addition to beverage consumption, it is widely used in food industry. Among natural sources, coffee has the highest amount of caffeine. The amount of caffeine in coffee varies depending on the variety of coffee ...  Read More

Full Research Paper Food Chemistry
Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew

Farideh Mojrian; Marzieh Moeenfard; Reza Farhoosh; Hadi Mahdavian Mehr

Volume 18, Issue 1 , March and April 2022, Pages 96-112

https://doi.org/10.22067/ifstrj.2021.68677.1017

Abstract
  Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products ...  Read More

Full Research Paper Food Technology
Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties

Rahmatollah Pourata; Hamid Jahangir-Esfahani; Iman Shahabi-Ghahfarrokhi

Volume 18, Issue 1 , March and April 2022, Pages 113-127

https://doi.org/10.22067/ifstrj.2021.40178.0

Abstract
  Introduction: Among the bio-based materials which used in the food packaging, starch is interested as an ecofriendly material. This interest is mainly due to its acceptable film forming properties, easy access, renewability and low cost. Nevertheless, high hydrophilic and weak mechanical properties have ...  Read More

Full Research Paper Food Engineering
Aflatoxin contaminated cocoa beans classification using near-infrared spectroscopy

Ali Saeidan; Mehdi Khojastehpour; Mahmood Reza Golzarian; Marzieh Moeenfard

Volume 18, Issue 1 , March and April 2022, Pages 129-138

https://doi.org/10.22067/ifstrj.2021.68475.1016

Abstract
  Introduction: Due to the fact that the presence of high doses of aflatoxin in agricultural products such as cocoa beans is unacceptable in terms of national and international standards, appropriate quality control tests should prevent such products to entering in the process of processing cocoa beans. ...  Read More

Full Research Paper Food Technology
Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei)

Soheyl Reyhani Poul; Sakineh Yeganeh

Volume 18, Issue 1 , March and April 2022, Pages 140-150

https://doi.org/10.22067/ifstrj.2021.67977.1003

Abstract
  Introduction: Shrimps are highly sensitive to oxidation at refrigerator temperature. On the other hand, storage of shrimp in freezing conditions leads to a decrease in product quality after thawing. It should be noted that shrimp oxidation also occurs in freezing conditions, but the oxidation rate in ...  Read More

Full Research Paper Food Biotechnology
Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity

Zohreh Sosani Gharibvand; Behrooz Alizadeh Behbahani; Mohammad Noshad; Hossein Jooyandeh

Volume 18, Issue 1 , March and April 2022, Pages 151-163

https://doi.org/10.22067/ifstrj.2021.68173.1008

Abstract
  Introduction: Nowadays, production and utilization of Nano materials have increased due to their unique and interesting properties. So far, different physical and chemical methods have been used to synthesize silver nanoparticles. Chemical synthesis is not compatible due to the hazardous chemicals residues ...  Read More

Short Article Food Technology
Dietary Sohan-Polaki production for diabetic and celiac patients by replacing sucrose with Stevioside-Isomalt and complete replacement of wheat flour with rice-corn flour

Narjes Babaei; Mohammad Goli

Volume 18, Issue 1 , March and April 2022, Pages 165-177

https://doi.org/10.22067/ifstrj.v18i1.78691

Abstract
  Introduction: Diabetes recognized as one of the most important health problems and the most common metabolic disease in the world. The prevalence of diabetes is increasing worldwide, including in Iran (Forouhi & Wareham, 2010). Celiac is a disease in which the mucous membrane of the small intestine ...  Read More