with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 18 (2022)
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
Study of the Functional Properties and the Retrogradation Behavior of Native Wheat Starch in the Presence of Cress Seed Gum and Sucrose

Shokohfeh Taziki; Seyed Mohammad Ali Razavi

Volume 19, Issue 1 , May and June 2023, Pages 1-15

https://doi.org/10.22067/ifstrj.2021.69660.1029

Abstract
  Introduction Wheat starch granules are composed of amylose and amylopectin, which are responsible for the functions of starch such as swelling, gelatinization, pasting, gel formation, and retrogradation. The retrogradation changes the functional properties, it is an undesirable phenomenon in some ...  Read More

Full Research Paper Food Engineering
Dietetic Sesame Paste Cream Using Sucrose Replacers (Isomalt, Rebaudioside a, Erythritol)

Elahe Dehghan; Behzad Mohammadi

Volume 19, Issue 1 , May and June 2023, Pages 17-30

https://doi.org/10.22067/ifstrj.2021.70353.1045

Abstract
  Introduction  Sesame paste is a product that is obtained by mixing Ardeh obtained from peeling of Sesame seeds with sugar or other sweeteners and flavorants such as cardamom and vanilla. Each 100 grams of this nutritious product contains 558 kcal and providing 17% of the daily calcium need, 100% ...  Read More

Full Research Paper Food Technology
Evaluation of Prickly Pear’s Pulp Powder (Opuntia stricta) on Physicochemical Properties of Raw and Cooked Analogue Burgers

Parisa Shahiri Tabrestani; Mahboobeh Kashiri; Yahya Maghsoudlou; Hoda Shahiri Tabarestani; Mohammad Ghorbani

Volume 19, Issue 1 , May and June 2023, Pages 31-41

https://doi.org/10.22067/ifstrj.2022.71095.1066

Abstract
  Introduction                                                            There ...  Read More

Full Research Paper Food Engineering
Encapsulated Limonene based Multi-layer Electrostatic Adsorption and Evaluate Its Release under Simulated Oral Conditions

Mohammad Khalilian-Movahhed; Mohebbat Mohebbi; Charlotte Sinding

Volume 19, Issue 1 , May and June 2023, Pages 43-56

https://doi.org/10.22067/ifstrj.2021.72290.1090

Abstract
  IntroductionEfforts have always been made to protect valuable compounds of medicine, food and aromatics materials that are highly sensitive to environmental conditions by the encapsulation method. encapsulation of flavors, in addition to its protection, allows the aromatic substance to be released in ...  Read More

Full Research Paper Food Engineering
Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions

Fateme Mousavi Baygi; Arash Koocheki; Behrooz Ghorani; Mohebbat Mohebbi

Volume 19, Issue 1 , May and June 2023, Pages 57-78

https://doi.org/10.22067/ifstrj.2021.73945.1118

Abstract
  Introduction Curcumin, as a natural polyphenolic nutraceutical has been shown many health-promoting effects, mainly associated with its chemical structure. In various studies, different properties of this compound, including anti-tumor and anti-cancer activity, reduction of blood and liver cholesterol ...  Read More

Full Research Paper Food Biotechnology
Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B

Ehsan Safari; Hassan Barzegar; Hossein Jooyandeh; Behrooz Alizadeh Behbahani; Mohammad Noshad

Volume 19, Issue 1 , May and June 2023, Pages 79-93

https://doi.org/10.22067/ifstrj.2022.74583.1132

Abstract
  Introduction  The addition of chemical preservatives increases the shelf life of food products, but prolonged and indiscriminate use of chemical preservatives increases the resistance of microorganisms and the health risks associated with theiruptake. Medicinal plants have a wide variety in the ...  Read More

Full Research Paper Food Technology
The Effect of Chitosan Edible Coating on Physicochemical Properties and Enzymatic Activity of Grape Fruit Cultivar Fakhri in Cold Storage Conditions

Masoumeh Shokri; Mostafa Rahmati-Joneidabad; Mokhtar Heidari; Mousa Rasouli; Ahmad Zareh

Volume 19, Issue 1 , May and June 2023, Pages 95-106

https://doi.org/10.22067/ifstrj.2022.75449.1150

Abstract
  Introduction Chitosan, as a bio-polymer, has many applications in agriculture. Coating fruits and vegetables with chitosan plays a positive role in increasing their shelf-life, since the chitosan coating reduce growth of fungi and preserves the quality of the fruits longer. Materials and Methods This ...  Read More

Full Research Paper Food Technology
Addition of Reducing Agents, Vitamin C and Citric Acid during Wheat Conditioning and their Effects on the Quality Characteristics of the Corresponding Flour and Dough

Mahya Hosseinzadeh; Mohammadyar Hosseini; Mohammad Shahedi; Mehdi Kadivar

Volume 19, Issue 1 , May and June 2023, Pages 107-127

https://doi.org/10.22067/ifstrj.2022.75547.1151

Abstract
  Introduction The most important component of wheat proteins is gluten, and the most prominent bonds in gluten are disulfide bonds, which bind glutenin subunits. Therefore, oxidizing and reducing agents with great effects on the thiol-disulfide system of the dough can change the mechanical and rheological ...  Read More

Full Research Paper Food Technology
Optimization of Non-dairy Dessert Formulation based on Almond Milk Containing Tragacanth Gum and Stevia Sweetener

Fariba Hadidi; Ali Ganjloo; Mohammad Hadi Fakoor

Volume 19, Issue 1 , May and June 2023, Pages 125-143

https://doi.org/10.22067/ifstrj.2022.69932.1157

Abstract
  Introduction  The demand for non-dairy and reduced-calorie products has increased substantially for several reasons. Almond (Prunus dulcis) milk is highly appreciated by lactose-intolerant, hypertensive people and celiac patients whom are not able to consume animal's milk. Thus, the development ...  Read More

Full Research Paper Food Engineering
Modeling the Ultrasonic Atomization Process of Milk and Powder Production Using Spray Drying Method

Ali Heydari; Masoud Goharimanesh; Mohammadreza Gharib; Ali Koochi

Volume 19, Issue 1 , May and June 2023, Pages 145-168

https://doi.org/10.22067/ifstrj.2022.75615.1154

Abstract
  Introduction The beneficial use of ultrasonic systems has been proven in many applications. Among them, ultrasonic atomization is widely used in various industries, including food and coating industries. Ultrasonic vibrations of liquids can produce fine droplets called atomized fluid. During the fluid ...  Read More

Full Research Paper Food Technology
Production and Evaluation of Nanoliposomes Loaded with Capparis spinosa Extract

Masoumeh Salamatian; Younes Zahedi; Rezvan Shaddel

Volume 19, Issue 1 , May and June 2023, Pages 169-180

https://doi.org/10.22067/ifstrj.2022.76151.1162

Abstract
  Introduction  Capparis spinosa is a perennial herb from the Capparidaceae family that is mainly distributed in arid and semi-arid regions. Its fruits are oval shaped, approximately 3 cm long, greenish in color with red pulp. Capparis spinosa extract is a rich source of phenolic compounds. The instability ...  Read More

Full Research Paper Food Chemistry
Optimization of Antioxidant Peptides Production from Tryptic Hydrolysis of Pomegranate Seed Protein

Maryam Rahimipanah; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Hoda Shahiri Tabarestani; Mohsen Nabimeybodi

Volume 19, Issue 1 , May and June 2023, Pages 181-194

https://doi.org/10.22067/ifstrj.2022.76797.1174

Abstract
  Introduction  High levels of free radicals can damage biomolecules and eventually cause oxidative stress. Bioactive peptides produced during enzymatic hydrolysis keep high health properties, such as antioxidant properties. The production of antioxidant peptides has received much attention as a ...  Read More