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.
    بررسی فعالیت آنتی‌اکسیدانی و ویژگی‌های رئولوژیکی ترکیبات زیست فعال استخراج‌شده از درخت به با استفاده از روش اولتراسوند
    , ,

    Evaluation of effeciancy of luteolin on stability of olive and canola oils in different temperatures according to the mechanism of inhibitory action
    seyedmohammad ahmadi, reza farhoosh

    کاربرد صمغ کنجاک و فیبر سویا بر ویژگی‏های فیزیکوشیمیایی کالباس کم چرب
    , Mohammad Fazel

    Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices
    , ,

    بررسی ویژگی های عملکردی ، مکانیکی و ساختاری فیلم سدیم کازینات با استفاده از نانو رس و اسانس خوشاریزه
    , , , Forogh mohtarami

    The effect of sugar substitution with natural honey on some physicochemical, sensory and microbial properties of milk-based dessert
    , leila kheirkhah, Alireza shahab lavasani

    Investigation of some physical, mechanical and antimicrobial properties of bilayer pectin-carnauba wax films incorporating nanoparticles of TiO2
    , , ,

    Effect of ultrasound assisted acid hydrolysis in combination with heat moisture treatment on digestibility and physicochemical properties of corn starch
    Reza Falsafi, , , ,

    مطالعه تأثیر کاربرد عصاره شوید بر روی خصوصیات آنتی اکسیدانی و فیزیکوشیمیایی ماست قالبی
    ,

    ارتقا خصوصیات فیزیکوشیمیایی پروبیوتیک لاکتوباسیلوس رامنوسوس به‌وسیله ریز‌پوشانی اکستروژن دولایه با آلژینات سدیم و صمغ زودو
    , ,

    The Effect of Different Salt Concentrations on the Physicochemical and Sensory Properties of Probiotic White Cheese Prepared by Ultrafiltration Method
    , , Saman Mahdavi

    Evaluation of coagulative features from Withania coagulans L. extract on electerophoretic profile of whey proteins and optimizing of coagulation condition in comparison with rennet (chymosin)
    , , , ,

    Effect Of Phenolic Compounds In The Rosemary and Thyme Extracts on Shelf Life and Physico-Chemical and Sensory Properties Of Fermented Layer pastry(Croissant)
    , ,

    بررسی خصوصیات رنگ و فعالیت ضداکسیدانی نان بربری تحت تاثیر افزودن کنجاله کنجد و پلی‌ساکارید محلول در آب سویا
    , , ,

    Investigation of Mechanisms to Reduce Agricultural Waste Utilizing Delphi Technique
    Seyede Marzie Razeghi, Hasan sadigh

    Study of the effect of thyme essential oil on the reduction of peroxidase enzyme activity in black Spanish radish and green bean
    maryam mohseni, ,

    بررسی میزان مایکوتوکسین زیرالنون در آرد گندم و جو استان آذربایجان شرقی در سال 1395 به روش کروماتوگرافی مایع با کارایی بالا
    , ,

    Fabrication and evaluation of properties of carboxymethyl cellulose-based hybrid nanocomposites reinforced with titanium dioxide and montmorillonite
    ,

    Cavitation effects of sonication on microbial load and physicochemical properties of orange juice
    , ,

    Effect of Carboxymethyl Cellulose Coating with Hydroalcoholic Extract (Calendula) on Chicken Fillet Shelf Life in Cold Conditions
    ,

    Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate
    , , , Arash Koocheki

    The feasibility of producing enriched and low calorie sponge cakes with spinach puree
    , ,

    Study the functional and antimicrobial properties of alyssum homalocarpum bionanocomposites and nano zinc oxide
    , , ,

    The effect of adding pomegranate juice on physicochemical, microbial and sensory properties of whey less Feta cheese
    , , ,

    Evaluation and prediction of mechanical properties of potato during storage by laser light backscattering imaging
    , ,

    استخراج، خالص سازی و بهینه سازی صمغ دانه بارهنگ با پیش تیمار فراصوت
    , , Ali Ayaseh

    Improving the Textural and Sensory Properties of Sponge Cake Containing Soy Protein Isolates using Balangu Seed Gum
    Fakhreddin Salehi

    Detection of Adulteration in Malt by Maltotriose Index in Malt Powder, Malt Extract & Malt Extract Powder by High-Performance Liquid Chromatography Coupled with Refractive Index Detection
    , ,

    Investigating the effect of power ultrasound on stability and physico- chemical properties of Doogh
    , ,

    Viability of Lactobacillus acidophilus in the cocoa ice cream containing sweetener Stevia
    ,

    Oleogel production from canola oil with mixture of ethyl cellulose and polyglycerol polyricinoleate
    ,

    بررسی اثرآنتی اکسیدانی مواد غیر قابل صابونی روغن شاهدانه در پایدارسازی روغن سویا
    ,

    بررسی خواص رئولوژیکی، بافتی و ماندگاری نان بدون گلوتن با استفاده از آرد سورگوم، نشاسته سیب زمینی و صمغ زانتان
    , , , Sara Daneshgar

    پودر شیر اصلاح شده: تولید و بررسی ویژگی‌های پودر شیر کم لاکتوز طعم‌دار

    بررسی و تولید پنیرفراسودمندحاوی روغن ماهی کیلکای دریای خزر

    Analyses of sensory evaluation data using Principal Component Analysis (PCA)

    بررسی فعالیت آنتی اکسیدانی عصاره فراصوت پوست کیوی در پایداری اکسایشی روغن سویا
    , ,

    ارزیابی برخی شاخص‌های کیفی و فعالیت آنزیم‌های آنتی‌اکسیدانی میوه‌ی دو رقم پرتقال خونی تحت تیمار دمایی در مرحله پس از برداشت
    , ,

    اثر ضد میکروبی عصاره کاردین (Biarum bovei) بر اشریشیا کلی و استافیلوکوکوس اورئوس: مطالعه در محیط in vitro و همبرگر
    ,

    بررسی اثر آنزیم پکتیناز و فراصوت بر کیفیت و راندمان استخراج لیکوپن از گوجه فرنگی
    , , ,

    کنترل کیفیت ماهی تازه و فراوری شده (Lethrinus nebulosus) در بهبهان، استان خوزستان
    Ali Aberoumand

    تأثیر روش رفرکتنس ویندو بر سینتیک خشک شدن و خواص فیزیکی برش‌های گوجه‌فرنگی و مقایسه آن با روش‌های آفتابی، هوای داغ و مایکروویو

    بررسی تاثیر روش استخراج بر خاصیت آنتی اکسیدانی و برخی متابولیت‌های ثانویه عصاره گیاه اوجی
    ,

    بهینه سازی تولید مربای کم کالری و پری‌بیوتیک هویج
    , ,

    ارزیابی ویژگی های فیزیکوشیمیایی، رئولوژیکی و حسی خامه قنادی شیرین شده با قند مایع خرما و استویا
    , , , , , ,

    بررسی تاثیر افزودن پودر آب پنیر بر فعالیت آغازگرهای ماست، خواص فیزیکوشیمیایی و حسی ماست تولیدی Evaluation of added whey powder on yoghurt starter cultures activity, physico-chemical and sensory properties of obtained yoghurt
    , ,

    مطالعه خصوصیات آنتی اکسیدانی عصاره پوست های چرمی و اسفنجی انار (Punica granatum L.)
    , ,

    اثر عصاره‌های سیر (Allium sativum) و لیمو (Citrus sinensis) بر ترکیب تقریبی و پروفایل اسیدچرب تخم نمک‌سود ماهی قزل‌آلای رنگین‌کمان (Oncorhyncus mykiss) طی‌نگهداری در یخچال
    , seyed mahdi ojagh, ,

    بهینه سازی خصوصیات فیزیکوشیمیایی فیلم خوراکی بر پایه ی ایزوله ی پروتئین لوبیا قرمز ( Phaselous vulgaris L. )
    Elham Mahdian, ,

    اثرات ترکیب‌های دما-زمانی متفاوت پاستوریزاسیون بر عمر ماندگاری خامه کم‌چرب
    ,