Volume 11 (2022-2023)
Volume 10 (2021-2022)
Volume 9 (2020-2021)
Volume 8 (2019-2020)
Volume 7 (2018-2019)
Volume 6 (2017-2018)
Volume 5 (2016-2017)
Volume 4 (2015-2016)
Volume 3 (2014-2015)
Volume 2 (2013-2014)
Volume 1 (2012-2013)

Food Packaging
Evaluation of the efficiency of sulfur dioxide releasing acetate cellulose sheets on the shelf life of kiwi fruits in the cold store

Razieh Niazmand; Parvin Sharayei; Moslem Jahani; Elham Azarpazhooh; Mohammad Reza Abdollahi Moghaddam

Articles in Press, Accepted Manuscript, Available Online from 27 February 2022

https://doi.org/10.22101/JRIFST.2022.300154.1274

Abstract
  The aim of the present study was to evaluate the efficiency of sulfur dioxide release sheets on the basis of acetate cellulose film to control the growth of molds, especially botrytis cinerea, during the storage period of kiwifruit. For this purpose, the storage of kiwifruit inoculated with botrytis ...  Read More

Food Technology - Drinks
Investigation of Physicochemical and Sensory Properties of Health drink based on Plant Milks and bean (Phaseolus coccineus L.)

Azar Sepahi; Elham Mahdian; Esmaeil Ataye Salehi; Ali Mohamadi Sani

Articles in Press, Accepted Manuscript, Available Online from 13 March 2022

https://doi.org/10.22101/JRIFST.2022.318617.1304

Abstract
  In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was  investigated. For this purpose, the bean seeds were washed ...  Read More

Food Nanotechnology
Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep

Nargess Samanian; Mohebbat Mohebbi; S.M.A. Razavi; Mehdi Varidi; Javad Abolfazli Esfahani

Articles in Press, Accepted Manuscript, Available Online from 10 April 2022

https://doi.org/10.22101/JRIFST.2022.327161.1323

Abstract
  In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, which only increased by 3 percent during 28 ...  Read More

Food Nanotechnology
Encapsulation of alpha tocopherol by emulsion hydrogel particles, made of whey protein isolate & iota-carrageenan by emulsion templating method

Azadeh Sayadi; Aram Bostan; Rassoul Kadkhodaee

Articles in Press, Accepted Manuscript, Available Online from 11 April 2022

https://doi.org/10.22101/JRIFST.2022.315543.1299

Abstract
  In the present study, hydrogel emulsion particles made by emulsion templating method were used in order to encapsulation of alpha tocopherol. An oil-in-water-in-oil emulsion was used as mold to make microgel particles. The aim of this study was to investigate the effect of partial replacement of whey ...  Read More

Food Industry Engineering - Modeling
Study on the possibility of physical assessment and grading of Mazafati dates using digital image processing and Support vector machines

Meghdad Takallouzadeh; Mohebbat Mohebbi; Masoud Taghizadeh

Articles in Press, Accepted Manuscript, Available Online from 11 April 2022

https://doi.org/10.22101/JRIFST.2022.275507.1234

Abstract
  The traditional methods of grading dates, due to the lack of specific characteristics, are causing incorrect grading and wasting both time and money. Date grading based on the classification algorithms could reduce seller and buyer disagreement. It also allows the product to be sold at the right price. ...  Read More

Food Industry Engineering - Modeling
Dimensional and experimental analysis of high hydrostatic pressure process Case study: Application of dimensionless numbers in millet starch rheological test

Mohammad Ali Hesarinejad; Seyyed Mahdi Mirzababaee; Omer Said TOKER; Samira Yeganehzad

Articles in Press, Accepted Manuscript, Available Online from 24 May 2022

https://doi.org/10.22101/JRIFST.2022.329733.1328

Abstract
  Most of the relationships governing many physical phenomena cannot be explicitly derived from survival principles and equations such as continuity, Bernoulli, momentum, or the Navier-Stokes equation in general. To solve this problem use the principles of dimensional analysis in determining the relationships ...  Read More

Food Hydrocolloids
Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio

Mohsen Sahbaei Ejlali; S.M.A. Razavi

Articles in Press, Accepted Manuscript, Available Online from 05 August 2022

https://doi.org/10.22101/jrifst.2022.338470.1349

Abstract
  In this study, interaction between WPC and OSAS as a function of pH (3, 4, 5, 6) and biopolymers ratio (1:2, 1:1 and 2:1) at total concentration of 1% w/w was investigated by measuring the structural (turbidity, particles size, Zeta potential, viscometery, FTIR) and morphological (SEM) properties. Maximum ...  Read More

Safety and Quality Control of Food
Estimation of Fisetin in Strawberry (Fragaria ananassa) by UV-Vis Spectrophotometry

Nalanda Revu; Subhadip Chakraborty; Gita Surisetty

Articles in Press, Accepted Manuscript, Available Online from 20 January 2023

https://doi.org/10.22101/jrifst.2022.341609.1363

Abstract
  Introduction: Flavonoids are naturally occurring plant molecules. Fisetin is a bioactive polyphenolic flavanol molecule found in fruits and vegetables with potential pharmacological activities. This study was designed to validate a simple method for the estimation of fisetin in the strawberry extract ...  Read More

Food Industry Engineering - Modeling
Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time

Mohsen Mokhtarian; Fatemeh Koushki; Behrooz Jannat

Articles in Press, Accepted Manuscript, Available Online from 29 January 2023

https://doi.org/10.22101/jrifst.2022.347851.1376

Abstract
  Vitamin C (L-ascorbic acid) is a basic nutrients and very effective antioxidant that acts as a natural preservative in fruits (such as Cucumis sativus). Aiming to maintain bioactive compounds (especially inhibition the dehydroascorbic acid formation) and preventing the spoilage development, the effect ...  Read More

Food Technology - Meat, Chicken, Fish and Their Products
Nutritional profile, antioxidant capacity and physicochemical properties of processed Labeo bata

KUMARAKURU K; VASANTHAKUMARI PAARREE; SUNDAR K; JAVITH HUSSAIN A

Articles in Press, Accepted Manuscript, Available Online from 15 March 2023

https://doi.org/10.22101/jrifst.2023.353563.1381

Abstract
  Fish has been a potential food source for humans. Labeo bata is a commonly consumed fresh water fish species, particularly in South India.  This study explored the effect of different cooking (boiling, steaming, microwaving, and frying) on structural, morphology, nutritional profile, and in-vitro ...  Read More

Safety and Quality Control of Food
Effect of in Ovo Injection of Flaxseed Oil on Broiler Breast Meat in Chicken Embryo Model: Meat Quality, Antioxidant Capacity and Fatty Acid Profile

SARA BALVAYE; RAZIEH PARTOVI; behrokh marzban; Shohre Alian Samakkhah

Articles in Press, Accepted Manuscript, Available Online from 18 March 2023

https://doi.org/10.22101/jrifst.2023.368949.1406

Abstract
  Using in ovo injection method, specific nutrients and antioxidants can be provided in precise doses at certain times for maximum absorption by the embryo. The objective of this study was to examine the effect of in ovo injection of flaxseed oil on the quality and antioxidant properties as well as fatty ...  Read More

Food Biotechnology
Kinetic modelling of Okra and Gracilariacorticatahydrocolloid mucilage polysaccharides

Ramesh Subramani; Charumathi Pushparaj; ARCHANA GANESAN

Articles in Press, Accepted Manuscript, Available Online from 31 March 2023

https://doi.org/10.22101/jrifst.2023.349221.1378

Abstract
  The biopolymer has become essential component in the recent years to overcome the environmental issues raised from the synthetic polymer. In this aspect we attempt to make such valuable and economical important biopolymer from the natural sources such as Abelmoscus esculentus and Gracilaria corticata ...  Read More

Food Biotechnology
raw chicken meat and Salmonella enterica subsp. diarizonae as the First Report in Iraq

Ameer Salem El-Esawi; Zeina Taleb Al-Salami; Salah Mahdi Al-Jannah; Khawlah Abdallah Salman

Articles in Press, Accepted Manuscript, Available Online from 31 March 2023

https://doi.org/10.22101/jrifst.2023.357467.1388

Abstract
  The present study was performed to assess the presence of Enterobacteriaceae in raw meat in Iraq using cultivation and the VITEK®2 compact system. A total of 20 chicken raw meat samples were randomly purchased from butchers and local meat retailers located in Najaf, Iraq. Five bacterial isolates ...  Read More

Food Technology - Nutrition Products
Development of Pastilles containing Fermented Garlic to Improve Acceptability and Health Benefits for The Elderly in a Post-Vaccination Program

Annis Catur Adi; Heni Rachmawati; Emyr Reisha Ishaura; Farapti Farapti; Wizara Salisa; Mohammad Fahmi Rasyidi; Nuthathai Sutthiwong

Articles in Press, Accepted Manuscript, Available Online from 31 March 2023

https://doi.org/10.22101/jrifst.2023.363603.1398

Abstract
  Wild foods are a source of nutrients. Garlic is a plant that contains some bioactive components. Fermented garlic can be used as a raw food material to formulate healthy food. Eating functional foods, such as Pastilles which include fermented garlic, can boost the body's immune. The purpose of this ...  Read More

Food Biophysics
Physicochemical and Retrogradation Properties of Fermented Melinjo (Gnetum gnemon) Seed Flour

Tri Agus Siswoyo; Tri Ardyati; Keizo Hosokawa; Akihiro Ohara

Articles in Press, Accepted Manuscript, Available Online from 31 March 2023

https://doi.org/10.22101/jrifst.2023.374001.1415

Abstract
  The fermentation effects of melinjo (Gnetum gnemon) seed flour on the physicochemical and retrogradation properties were investigated. Fermented melinjo seed flour (FMF) was prepared using a Lactobacillus fermentum. The DSC and RVA were used to evaluate the properties of the samples. The results indicated ...  Read More

Food Packaging
Optimization of nisin and EDTA concentration in antimicrobial film based on psyllium seed hydrocolloid film by response surface mothodology

Mostafa Shahidi Noghabi; Sokoofeh Heydari; Mohammad Reza Abdollahi Moghaddam

Articles in Press, Accepted Manuscript, Available Online from 31 March 2023

https://doi.org/10.22101/jrifst.2023.367074.1403

Abstract
  Nowadays, due to the environmental problems caused by packaging based on synthetic polymers, the use of producing edible films based on biopolymers like polysaccharides, proteins, and fats has been interested. According to all the useful features of psyllium seed hydrocolloid (PH), the aim of this study ...  Read More

Food Chemistry
The effect of ultrasound pretreatment on hydrolysis time of edible mushroom (Agaricus bisporus) by pancreatin and production of antioxidant peptides

alireza sadeghi mahoonak; Isan Izanloo

Articles in Press, Accepted Manuscript, Available Online from 31 March 2023

https://doi.org/10.22101/jrifst.2023.346541.1371

Abstract
  Food-derived bioactive peptides, can play an important role in oxidative systems. Ultrasound, as a cheap and green technology, is widely used to extract proteins and antioxidant compounds. The aim of this study was to investigate the effect of hydrolysis time and ultrasonic pretreatment on enzymatic ...  Read More

Food Technology - Nutrition Products
Effect of ultrasound-vacuum pretreatment on drying kinetics and physical characteristics of green hot pepper

Samin Iravani; Mahshid Jahadi; Moloud Norani

Articles in Press, Accepted Manuscript, Available Online from 31 March 2023

https://doi.org/10.22101/jrifst.2023.362629.1395

Abstract
  Hot green pepper (Capsicum annuum) is a commonly used spice , that is highly spoilable due to high moisture content. Therefore, drying is valuable in order to reduce volume, transportation cost and longer shelf life. For this purpose, using an ultrasound-vacuum bath and a water bath-vacuum (50 and 70°C) ...  Read More

Food Biotechnology
Production of β-Glucans from Oyster Mushroom Pleurotus ostreatus by Submerged Culture Method and Evaluation of Its Extraction Techniques.

Abolfazl pahlevanloo; Mahbobeh Sarabi jamab; MONA KAVEH; Seyed Mahdi Ziaratnia

Articles in Press, Accepted Manuscript, Available Online from 01 April 2023

https://doi.org/10.22101/jrifst.2023.371107.1410

Abstract
  The β-Glucans are exceptionally important polysaccharide compounds in the cell wall of a higher plants, fungi and bacteria. Due to existence functional types of bioactive β-glucans, fungi are one of the foremost important sources of β-glucans. In the present study, Pleurotus ostreatus ...  Read More

Safety and Quality Control of Food
The effect of essential oil Citrus latifolia nanoliposome and gelatin on quality characteristics of surimi

laleh roomiani; sahar esmipour Norabadi

Articles in Press, Accepted Manuscript, Available Online from 01 April 2023

https://doi.org/10.22101/jrifst.2023.373987.1413

Abstract
  In the present study, the effect of the lemon essential oil nanoliposome (Citrus latifolia) and gelatin on microbial, chemical and sensory characteristics of silver carp surime for 15 days in 4°C was assessed. The investigated treatments include surimi containing lemon essential oil nanoliposome ...  Read More

Food Technology - Meat, Chicken, Fish and Their Products
The effect of pretreatment of ultrasound waves on the functional characteristics of freeze-dried egg white powder

Mehrnoush Borhani Esfahani; Mohammad Goli; Majid Toghyani

Articles in Press, Accepted Manuscript, Available Online from 01 April 2023

https://doi.org/10.22101/jrifst.2023.376052.1417

Abstract
  Egg plays an important role in the food processing due to the high nutritional value, functional properties and participation in nonenzymatic browning reactions to enhance the aroma and taste of the products. In this study, the effect of ultrasound power (0, 100, 200, 300, and 400 kW) on physicochemical ...  Read More

Milk Products and Dairy Industries
Optimization of Microorganism Deactivation and Investigating the Quality of Bottled Milk under Cold-Plasma Treatment

Azadeh Ranjbar Nedamani

Articles in Press, Accepted Manuscript, Available Online from 01 April 2023

https://doi.org/10.22101/jrifst.2023.378738.1422

Abstract
  In this study, a surface discharge plasma system including a cylindrical system was used for the treatment of milk in bottle. Electric discharge was performed to the electrode with the studied frequency and voltage. To optimization the process, the Design Expert software and optimal factorial design ...  Read More

Food Packaging
Effect of zein nanofiber containing Barije (Ferula gummosa Boiss) essential oil on increasing the storage time of shrimp (Litopenaeus vannamei) at refrigerated temperature (4 ± 1 ˚C)

Mojtaba Heydari-Majd; mahdieh shafeghat; Fatemeh Ghofran-Makshouf

Articles in Press, Accepted Manuscript, Available Online from 01 April 2023

https://doi.org/10.22101/jrifst.2023.380753.1427

Abstract
  In this research, the effectiveness of zein nanofibers containing three concentrations (1, 2, and 3%, w/w) of Barije essential oil was investigated to increase the shelf life of shrimp at refrigerated temperature (4 ± 1 ˚C). Firstly, the minimum growth inhibitory concentration, minimum lethal ...  Read More

Food Packaging
Optimization of the effect of halloysite nanoclay and Bene extract concentration on properties of rice starch- halloysite nanoclay nanocomposite antioxidant film by response surface methodology

Mohammad Reza Abdollahi Moghaddam; Mostafa Shahidi Noghabi

Articles in Press, Accepted Manuscript, Available Online from 05 April 2023

https://doi.org/10.22101/jrifst.2023.373985.1411

Abstract
  In this research the nanocomposite antioxidant film of rice starch-halloysite nanoclay incorporated with Bene extract prepared and its physicomechanical and antioxidant properties was evaluated. For this purpose, the experiments were done according to central composite design based response surface methodology ...  Read More

Food Chemistry
Effect of Sweetener Additive on The Physicochemical Properties of Mocaf-Pedada Biscuits for Diabetes Mellitus Alternative Snack

Jariyah Jariyah; Sri Winarti; Ulya Sarofa; Dian Rosa Wijayanti

Articles in Press, Accepted Manuscript, Available Online from 08 April 2023

https://doi.org/10.22101/jrifst.2023.387119.1443

Abstract
  This study aims to determine the effect of the concentration of sucralose and fructose syrup on the physicochemical properties of biscuits and their glicemic index (GI) in vivo in patients with diabetes mellitus. This study used a completely randomized design with two factors. Data obtained were subjected ...  Read More

Food Industry Engineering - Modeling
BOX-WILSON DESIGN AND ANALYSIS FOR EXTRACTION OF GELATIN FROM BLACK KINGFISH SKIN

Sivamani Selvaraju; Balakrishna Pillai Sankari Naveen Prasad; Azucena Cuento

Articles in Press, Accepted Manuscript, Available Online from 13 April 2023

https://doi.org/10.22101/jrifst.2022.360993.1391

Abstract
  Gelatin is a derived, protein-based biopolymer used in nourishments to enhance consistency, strength and flexibility. The aim of this research to optimize the organic acid extraction of gelatin from fish skin. In this work, effect of parameters such as acid concentration (0.05-0.15 M), extraction temperature ...  Read More

Milk Products and Dairy Industries
Investigating the properties of ice cream containing Arvaneh plant (Hymenocrater platystegius Rech. F.) extract

elham mahdian; Mohamad Reza Radnia; Ali Mohammadi sani; Mohammadali Hesarinejad

Articles in Press, Accepted Manuscript, Available Online from 19 April 2023

https://doi.org/10.22101/jrifst.2023.376105.1419

Abstract
  Due to the damages caused by additives, artificial and chemical flavors, replacing them with medicinal plants is a good solution to improve quality properties and physicochemical characteristics. Despite nutritional properties and high caloric value of ice cream, the amounts of its antioxidant compounds ...  Read More

Safety and Quality Control of Food
Assessment of postharvest loss of avocado at producers level (Case of Wolaita and KembataTembaro Zones)

Abera Abebe

Articles in Press, Accepted Manuscript, Available Online from 14 May 2023

https://doi.org/10.22101/jrifst.2023.382675.1431

Abstract
  Fruits are horticultural crops that are important to Ethiopia's food security, livelihoods and economy. It was very popular in the human diet mainly for vitamins and minerals. However, post-harvest loss results are a serious challenge for growers. Determining the post- harvest loss status of fruit ...  Read More