2008-8787 :pISSN

:eISSN

Food Science and Technology

  • Editor-in-Chief: Mohammad Hosein Azizi
  • Publication Period: Quarterly
  • This is an Open Access Journal
Food Science and Technology is one of the TMU Press journals that is published by the responsibility of its Editor-in-Chief and Editorial Board in the determined scopes.
Peer-review process
All submitted articles are evaluated at the submission to meet the structural and subject principles of Food Science and Technology. The matched articles will gone under a double-blinded peer-review process by at least 3 reviewers (expert in the field who are not part of the journal’s editorial staff) who are selected by the Editorial Board members according to their field specialties. The Editorial Board members have the final responsibility to select the articles.
 
Governing body
Food Science and Technology is under the scientific control of Editorial Board whose members are recognized experts in the subject areas included within the journal’s scope. Some executive roles of the Editorial Board members are delegated to the Editor-in-Chief who is well-known in the journal’s scope.
 
Editorial team
Food Science and Technology is under the scientific supervision of the Editorial Team whose members are all experts with high number of publications in their field.
 
Author fees/Access
There are No Fees or Charges at all for submission, reviewing and publishing processes in Food Science and Technology.
Food Science and Technology follows the Bethesda Statement on Open Access Publishing.
 
Copyright
The content of Food Science and Technology is under the Creative Commons Attribution-NonCommercial 4.0 International Public License. To the extent this Public License may be interpreted as a contract, we are granted the Licensed Rights in consideration of your acceptance of these terms and conditions, and the Licensor grants you such rights in consideration of benefits the Licensor receives from making the Licensed Material available under these terms and conditions.
 
Process for identification of and dealing with allegations of research misconduct
Publisher and editors of Food Science and Technology are reasonable to identify and prevent the publication of papers where research misconduct has occurred, including plagiarism, citation manipulation, and data falsification/fabrication, among others. In doing so, Food Science and Technology follows COPE’s guidelines in dealing with allegations.
 
Ownership and management
Food Science and Technology is owned by Tarbiat Modares University, Iran, and is managed and published by YektaPub Co.
 
Conflicts of interests
All Food Science and Technology Editorial Board members and the Editor-in-Chief submitted articles are gone under the same reviewing process as the other authors gone. In the cases that a reviewer suspects undisclosed conflict of interest in a submitted manuscript or a reader suspects undisclosed conflict of interest in a published article (all authors are filling the ICMJE Form for Disclosure of Potential Conflicts of Interest at the submission time) Food Science and Technology will follow COPE’s guidelines.
 
Revenue sources/Advertising/Direct marketing
Food Science and Technology is financially supported completely by Tarbiat Modares University, Iran, and has no other sources for earning funds. Food Science and Technology accepts No advertisements in the site or even as a report article.
 
Publishing schedule/Archiving
Food Science and Technology is published 4 issues per year. All the content from the beginning to the end will be available for ever on Food Science and Technology exclusive website. Also Food Science and Technology is included at EBSCOhost and has the plan to enter to Scopus and Thomson-Reuters databases.

Attribution-NonCommercial 
CC BY-NC

This license lets others remix, tweak, and build upon your work non-commercially, and although their new works must also acknowledge you and be non-commercial, they don’t have to license their derivative works on the same terms.
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Director-In-Charge
Sharifi al agha, Iraj; 
Assistant Professor of Chemistry
Affiliation: Shahid Beheshti University of Medical Sciences, Tehran, Iran
Email: food86@gmail.com
Tel: 
Editorial Board

Barzegar, Mohsen; 
Professor of Chemistry Decomposition
Affiliation: Tarbiat Modares University, Tehran, Iran
Email: mbb@modares.ac.ir
Tel: +98-21-48292323

Hamedi, Manouchehr; Professor of Food Chemistry​
Affiliation: Tehran University, Tehran, Iran 
Email: mmhamedi@ut.ac.ir
Tel: 

Hamidi, Zohreh; Associate Professor of Biotechnology
Affiliation: Tarbiat Modares University, Tehran, Iran
Email: ​hamidy_z@modares.ac.ir
Tel: +98-21-48292474

Rokni, R; Professor of meat technology
Affiliation: Tehran University, Tehran, Iran 
Email: food86@gmail.com
Tel: 

Sahari, Mohammadali; Professor of Food Science and Technology
Affiliation: Tarbiat Modares University, Tehran, Iran
Email: sahari@modares.ac.ir
Tel: +98-21-48293328

Karim, Giti; Professor of dairy
Affiliation: Tehran University, Tehran, Iran 
Email: fsct@modares.ac.ir
Tel: 

Abbasi, Soleyman; Associate Professor of Food Science and Technology
Affiliation: Tarbiat Modares University, Tehran, Iran
Email: sabbasifood@modares.ac.ir
Tel: +98-21-48292321

Vosoughi, Manouchehr; Professor of Biotechnology
Affiliation: Sharif University of Technology, Tehran, Iran​
Email: vosoughi@sharif.edu
Tel: +98-21-66165487
There is no guide for authors in English.
    کاهش آفلاتوکسینM1 در شرایط invitro با استفاده از تثبیت مخمر ساکارومایسس سرویزیه بر سرامیک آلوماسیلیکات

    تعیین خصوصیات سینتیکی و ترمودینامیکی برگ شوید در طی خشک کردن همرفتی

    تعیین خصوصیات سینتیکی و ترمودینامیکی برگ شوید در طی خشک کردن همرفتی

    تعیین خصوصیات سینتیکی و ترمودینامیکی برگ شوید در طی خشک کردن همرفتی

    ارزیابی تاثیر درصد پلیمر و میزان نرم کننده بر ویژگی های فیزیکی، مکانیکی و ریز ساختار فیلم خوراکی کتیرا به منظور کاربرد در بسته بندی مواد غذایی

    ارزیابی تاثیر درصد پلیمر و میزان نرم کننده بر ویژگی های فیزیکی، مکانیکی و ریز ساختار فیلم خوراکی کتیرا به منظور کاربرد در بسته بندی مواد غذایی

    بررسی فعالیت آنتی‌اکسیدانی و ویژگی‌های رئولوژیکی ترکیبات زیست فعال استخراج‌شده از درخت به با استفاده از روش اولتراسوند
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    The effect of garlic extract on the quality of shelf life and nutritional value of Oncorhynchus mikes minced meat at 4oc refrigerated temperature
    shahram ariya, zhaleh khoshkhoo, nargess mooraki

    Microencapsulation of Sargassum sp. extract in order to improve stability and reinforcement of its antioxidant effect on fish oill
    , seyed mahdi ojagh, ,

    بررسی اثر آنتی اکسیدانی عصاره برگ چای سبز بر زنده مانی باکتری پروبیوتیک در آب هندوانه
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    مقایسه فعالیت ضد اکسایندگی اسانس گیاهان پونه ،نعنا و آویشن
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    Study of antioxidant and antimicrobial properties of grape seed extract and evaluation of its sensory characteristics in sponge cake
    Fatemeh Hoseinzadeh,

    Some Chemical properties of functional cake with flaxseed powder
    Zaker Aghakeshipour, Ghila Aghakeshipour, ُSahar Ghafouri

    تعیین فعالیت ضد میکروبی رنگ طبیعی بیکسین بصورت in vitro و بررسی کاربرد آن در سیستم مدل غذایی اسنک حجیم

    بررسی آلودگی لوبیا چیتی به ترکیبات آلی پایدار به منظور افزایش ایمنی مواد غذایی (مطالعه موردی : کلرو دی بنزو دی اکسین )
    ,

    Thin layer drying of tomato slices using a combined infrared-vacuum dryer
    ,

    Effect of CarboxyMethyl Cellulose Edible Coating enriched with Satureja hortensis Extract on the Biochemical, Microbial and Sensory Characteristics of Refrigerated Lethrinus nebulosus Fillets
    nahid baghlani, , , ,

    استفاده از عصاره استونی زنجبیل برای افزایش قابلیت انبارمانی روغن سویا
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    The effect of adding flour Portulaca Oleracea on the rheological properties of dough and quality of flat bread free gluten based on rice flour
    Fatemeh Rezagholi, Sara Movahhed, Babak Ghiassi tarzi

    Comparison of effect of convection drying and osmo-convection drying on drying behaviour and colour indexes of peppermint leaves
    ,

    تشکیل کانژوگه های لیزوزیم-دکستران با استفاده از حرارت دهی مایکروویو
    Mohammad hossein mowlaeifar, mehrdad niakosari, mahmood aminlari, sareh boostani

    Influence of Whey Protein Concentrate )WPC) Coating and Modified Atmosphere Packaging (MAP) on Quality Properties of Tangerine ( Dancy) during Storage
    , ,

    تاثیر روش‌های مختلف انجمادزدایی بر پارامترهای فیزیکوشیمیایی، میکروبی و ارزیابی حسی ماهی زرده منجمد
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    بررسی و مقایسه ویژگی های فیزیکوشیمیایی و فلزات سنگین در چای صادراتی و وارداتی
    POUYA ZAREE, , , , ,

    Effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on quality and sensory properties of Silver carp (Hypophthalmichthys molitrix) fillets during frozen storage
    Sara Raeisi, Seraj Bita, seyed mahdi ojagh

    Investigation the effects of inulin and green tea powder replacement on physicochemical, textural and sensory properties of pasta
    FARAHNAZ RAHIMINEZHAD,

    تاثیر دوره های زمانی مختلف یخ پوشانی بر ترکیبات مغذی و پیشرفت اکسیداسیون ماهی صافی ) (Siganus javus
    Ali Aberoumand

    A combined application of D-mixture design model, Quantitative Descriptive Analysis, and Principal Components Analysis, for design and development of fish balls incorporated with chicken protein isolate
    Amir Reza Shaviklo, S. Javad Abolghasemi, Hamid Reza Mahdavi Adeli

    کاربرد سبوس گندم اکسترود شده در نان بربری: ارزیابی ویژگی های رئولوژیکی، حسی، سنجش رنگ و بافت
    elnaz milani, , ,

    مروری بر ساختار و متابولیسم شربت ذرت حاوی فروکتوز و ساکارز

    بهینه سازی شرایط استخراج عصاره از پوست بادمجان با استفاده از روش سطح پاسخ
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    Evaluation of sensorial and textural characteristics of formulated processed cheese with date concentrate
    , ,

    شربت فروکتوز و اثرات عملکردی و تغذیه ای آن
    , , , ,

    بررسی آنزیم ترانس‌گلوتامیناز و بتاگلوکان بر بقاء لاکتوباسیلوس اسیدوفیلوس و خواص فیزیکوشیمیایی و حسی ماست کم‌چرب پروبیوتیک
    ,

    Effect of grape syrup addition on the survival of probiotic bacteria of yoghurt, physico-chemical and sensory properties
    ,

    Investigation of physicochemical, antioxidant activity and organoleptic characteristic ofInvestigation of physicochemical, antioxidant activity and organoleptic characteristic of traditional ice cream contains chamomile, echium amoenum and valerian extracts
    , mohsen kheirkhahan, mohamadreza eshaghi

    Optimization of extraction conditions of antioxidant and polyphenolic compounds of Ferula Persica extract by using response surface methodology
    behdad shokrolahi yancheshmeh, , Negar Rezaei, Azadeh Salimi, Ghazal Shemshadi, Mahnaz Kazemzadeh, Ashkan Jebeli Javan

    Identification of microbial diversity of fermented pickled vegetable with tomato juice using Next-Generation Sequencing technique
    shohreh hesami, nafiseh davati

    شناسایی ترکیبات شیمیایی اسانس های پونه، نعنا و آویشن به روش گازکروماتوگرافی و مقایسه فعالیت ضد میکروبی آنها
    , ,

    Kidney bean (Phaselous vulgaris L. (protein extraction process optimization using response surface methodology
    , ,

    بررسی تاثیر جایگزینی ساکارز با مخلوط سوکرالوز-مالتودکسترین بر خصوصیات فیزیکوشیمیایی شیرینی سنتی نان‌برنجی
    amir pouya ghandehary yazdi, , ,

    Evaluation of partial replacement of sugar with spray dried stevia powder on the physicochemical and sensory properties of Aloe Vera jelly
    shima kaveh, Alireza Sadeghi Mahoonak, khashayar sarabandi, zeinab graeely, azim ghasemnejad

    مطالعه میزان آلاینده های فلزات سنگین و ترکیبات شیمیایی(نیتریت و نیترات) در آب های معدنی موجود در بازار استان آذربایجان غربی

    نقش پیش تیمار فراصوت بر ویژگی‌های کیفی چیپس سه رقم سیب بومی ایران
    ,

    Functional characteristics of rice bran protein isolate (Hashemi cultivar)
    Shahram Naghizadeh Raeisi, Ali Mohamadi Rami, Seyed-Ahmad Shahidi, Azade Ghorbani-HasanSaraei

    استخراج پروتئین از جلبک قهوه ای و بررسی خصوصیات عملکردی آن
    , ,

    Evaluation of physicochemical properties of sesame oil from local extraction stores of Mazandaran province
    , Behrad Tirgarian, Mohammad Razmpour

    Study the effect of packaging system on shelf life of rainbow trout
    Mohammad Ali Sahari, ,

    Effect of ultrasound treatment on physical and textural properties of refrigerated and freeze thawed beef
    , ,

    Investigation on Oxidative Stability and Physicochemical Properties of Frying Oil Based On Palm Oil, Soybean Oil and Sunflower Oil under Various Conditions of Bleaching and Deodorizing
    , ,