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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.
    Study of antioxidant and antimicrobial properties of grape seed extract and evaluation of its sensory characteristics in sponge cake
    Fatemeh Hoseinzadeh,

    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

    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

    تأثیر آرد مالت ارزن و صمغ زانتان برخواص فیزیکی خمیر بدون گلوتن و کیک حاصل از آن
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    تأثیر آرد مالت ارزن و صمغ زانتان برخواص فیزیکی خمیر بدون گلوتن و کیک حاصل از آن

    بررسی تأثیر اسانس مرزه باغی بر خصوصیات فیزیکوشیمیایی، بافتی، حسی و زنده‌مانی باکتری‌های آغازگر ماست قالبی
    ,

    بررسی تأثیر اسانس مرزه باغی بر خصوصیات فیزیکوشیمیایی، بافتی، حسی و زنده‌مانی باکتری‌های آغازگر ماست قالبی
    ,

    مقایسه خصوصیات فیزیکوشیمیایی هشت نمونه عسل بر پایه گیاهان دارویی
    , ,

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

    تاثیر جایگزینی ساکاروز و کره کاکائو با پودر خرما وآرد سویا برخواص فیزیکو‌شیمیایی شکلات تیره کم‌کالری
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    سینتیک تغییرات کیفی همبرگر طی سرخ کردن
    , ,

    اثر روشهای مختلف استخراج بر خصوصیات آنتی اکسیدانی عصاره برگ شمعدانی به منظور افزایش زمان ماندگاری گوشت چرخ کرده ماهی فیتوفاگ در دمای 4 درجه سانتی گراد
    , ,

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


    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
    , ,

    Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity
    Hossein Jooyandeh, Zahra Haji Ebrahimi Forushani

    Some Rheological properties of packaged grape tomatoes in the storage
    Mohammad Mehdi Sohrabi, Ebrahim Ahmadi

    Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province
    Zeynab Raftani Amiri, Saba Belgheisi

    Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract
    HADIS AZIMINEZHAD, reza esmaeilzadeh kenari, Zeinab Raftani Amiri

    The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films
    Reza Fattahi, Babak Ghanbarzadeh, Jalal dehghannya

    Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics
    Shiva Rahmani

    Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process
    maryam ghaed, Maryam Gharachorloo, babak ghasi tarzi

    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

    مقایسه فعالیت ضد اکسایندگی اسانس گیاهان پونه ،نعنا و آویشن
    , ,

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

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

    استفاده از عصاره استونی زنجبیل برای افزایش قابلیت انبارمانی روغن سویا
    , ,

    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
    , ,

    بررسی و مقایسه ویژگی های فیزیکوشیمیایی و فلزات سنگین در چای صادراتی و وارداتی
    POUYA ZAREE, , , , ,

    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

    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
    ,

    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
    ,

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

    Optimization of calf rennin gene and construction of gene construct for the recombinant chymosin production in Pichia pastoris
    , Rasool Asghari, Bahram Fathi Achachlouei, Soheila Mohebzadeh

    Evaluation on Effect of Oil Replacement by Soy Milk Powder and Carboxymethylcellulose Gum on Physicochemical, Technological and Sensory Properties of Low Fat Cake
    , ,

    The effect of Blanching, packaging and storage period on moisture content and oil absorption in microwave-dried potato
    shahrzad shakouri, Hamid Tavakolipour, Seyed Hamid Reza Ziaolhagh, Seyed Mohsen Mortazavi

    The effect of modified atmosphere packaging on some characteristics of low-calorie microwave baked cake and estimation of the final product shelf life by using ASLT method
    ,