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)
Research Article-en Food Chemistry
Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes

Hassan Rezadoost; Maryam Manzari Tavakoli; Samad Nejad Ebrahimi; Mohammad Reza Vazifeshenas; Mohammad Hossein Mirjalili

Volume 19, Issue 6 , January and February 2024, Pages 95-109

https://doi.org/10.22067/ifstrj.2023.82673.1262

Abstract
  Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quality ...  Read More

Research Article-en Food Biotechnology
Effects of Lactococcus lactis (L. lactis) subsp. lactis Supernatant on the Shelf Life of Vacuum-packaged Oncorhynchus mykiss Fillets

Asad Abbaspour Anbi; Masoud Seidgar; Masoud Neyriz Nagadehi

Volume 19, Issue 6 , January and February 2024, Pages 111-124

https://doi.org/10.22067/ifstrj.2023.83834.1274

Abstract
  The present investigation was done to study the effects of Lactococcus lactis (L. lactis) subsp. lactis on the shelf life of the vacuum-packaged Oncorhynchus mykiss. Fish fillets were prepared and divided into 5 different treatment groups including control (distilled water), 2% and 4% supernatant, and ...  Read More

Research Article-en Food Biotechnology
Modeling Microbial Population of Coated Sprouted Wheat through Zarrin-Giah Essential Oil in Chitosan Emulsion under Modified Atmosphere Packaging

Nasim Najafi; Hajar Abbasi

Volume 19, Issue 6 , January and February 2024, Pages 125-141

https://doi.org/10.22067/ifstrj.2023.84145.1280

Abstract
  Due to its health benefits, fresh sprouted cereals are considered popular food source. They are very sensitive and highly susceptible to microbial spoilage during transportation, processing, and storage. This phenomenon makes them potentially high-risk fresh products. This study aimed to assess the effect ...  Read More

Research Article-en Food Technology
Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese

Massoumeh Mehraban Sangatash; Maryam Dadras-Moghadam; Seyed Ali Mortazavi; Hanieh Yarabbi

Volume 19, Issue 6 , January and February 2024, Pages 143-166

https://doi.org/10.22067/ifstrj.2023.84481.1283

Abstract
  The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin ...  Read More

Short Paper- en Food Chemistry
Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk

Fatemeh Ghannadiasl; Zahra Jahdoust

Volume 19, Issue 6 , January and February 2024, Pages 167-175

https://doi.org/10.22067/ifstrj.2023.84725.1287

Abstract
  In recent years, the use of propolis in food products has received attention owing to its functional role. This study was conducted to investigate the effect of different concentrations of propolis extract on the total polyphenol content and antioxidant activity of raw milk. For this purpose, an aqueous ...  Read More

Research Article-en Food Technology
Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi

Volume 19, Issue 6 , January and February 2024, Pages 177-195

https://doi.org/10.22067/ifstrj.2023.85375.1294

Abstract
  Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying concentrations ...  Read More