Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Peer Review Policy: Double Blind Peer Review
Publication policy: Open Access Journal Support
Ranking in Portal of Scientific Journals: international
System Similarity Finder:  Yes
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The Journal is dedicated to the publication of original research papers, review papers and short communications on wide range of food science and technology including: Post-harvest technology, novel food process technology, enzyme technology in food, microbiological and biotechnology aspects in food, functional foods, advanced food analysis, meat technology, nanotechnology, food packaging, cereal technology, food processing and engineering, rheology of food, quality or shelf life of foods, environmental and sustainability of food process and food waste managemt.
The scientific quality of allpapers submitted for the journal initially assessed by the editor for suitability for the journal. Papers deemed suitable are then typically sent to at least two independent expert reviewers to assess the scientific quality of the paper in double blind style. The Editor is responsible for the final decision regarding acceptance or rejection of articles.
The authors at the same time as submitting their article, sign a letter of commitment, according to which they transfer all material and intellectual rights to publish the article to the Iranian Journal of Food Science and Technology, and after the publication, the copyright authorization, will be transfer to the journal.
The main language of the journal is Persian, but articles can also be submitted in English. English articles will be published in a separate issue after reviewing and acceptance. For more information, read the authors' guide.


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Current Issue: Volume 23, Issue 178, December 2026 

Publication Information

Indexing and Abstracting

Keywords Cloud

  • Antioxidant activity
  • Antioxidant
  • shelf life
  • Physicochemical properties
  • phenolic compounds
  • Ultrasound
  • Optimization
  • texture
  • Probiotic
  • Sensory evaluation
  • response surface methodology
  • Essential oil
  • Rheological properties
  • Microwave
  • Sensory properties
  • Antimicrobial activity
  • Encapsulation
  • Drying
  • Chitosan
  • Inulin
  • Extraction
  • Edible film
  • Mechanical properties
  • Functional properties
  • Viscosity
  • Quality
  • Edible coating
  • color
  • Oxidative stability
  • Functional
  • Antioxidant properties
  • Gelatin
  • Rheology
  • Storage
  • Antimicrobial
  • packaging
  • Microencapsulation
  • Physical properties
  • Bioactive compounds
  • Pectin
  • Staling
  • lactic acid bacteria
  • Modeling
  • Extract
  • Fermentation
  • Maltodextrin
  • Yogurt
  • Image processing
  • Fatty acids
  • Cake
  • Coating
  • probiotics
  • Lactobacillus plantarum
  • artificial neural network
  • Enrichment
  • enzymatic hydrolysis
  • Rainbow trout
  • natural preservative
  • Olive Oil
  • Staphylococcus aureus
  • Bread
  • Cheese
  • Soy protein isolate
  • Anthocyanin
  • Food safety
  • Lactobacillus acidophilus
  • Protein
  • Guar Gum
  • Heavy metals
  • Stevia
  • storage time
  • whey protein concentrate
  • Textural properties
  • Nanoemulsion
  • xanthan gum
  • Soybean oil
  • Sensory characteristics
  • Doogh
  • Whey protein
  • Antioxidant capacity
  • Carboxymethyl cellulose
  • Sponge cake
  • Milk
  • honey
  • Physicochemical
  • Aloe vera
  • Starch
  • Sourdough
  • Stability
  • Response surface method
  • Nutritional Value
  • Xanthan
  • Ice cream
  • Rice
  • Functional Food
  • Oil
  • Ascorbic acid
  • Shelf-life
  • Active packaging
  • HPLC
  • Extrusion
  • Modified atmosphere packaging
  • Farinograph
  • Fortification
  • Moisture content
  • Hydrocolloid
  • RSM
  • Natural antioxidant
  • Persian gum
  • Wheat flour
  • Barbari bread
  • Infrared
  • Minerals
  • Gum
  • Porosity
  • Peroxide value
  • Temperature
  • Nanoencapsulation
  • Fiber
  • Total Phenol
  • Biodegradable film
  • Activation energy
  • Sodium Caseinate
  • Nanocomposite
  • frying
  • Celiac
  • Canola oil
  • Vitamin C
  • Response surface
  • Antibacterial
  • cold plasma
  • Sunflower oil
  • Sodium alginate
  • Oil absorption
  • Pathogenic bacteria
  • Storage period
  • Tomato
  • Flour
  • Sensory analysis
  • Dough
  • Strawberry
  • phenol
  • Texture analysis
  • Emulsifier
  • Hardness
  • Pumpkin
  • Antimicrobial effect
  • Weight loss
  • Physico-chemical properties
  • Synbiotic
  • Shrinkage
  • Chemical properties
  • Rice bran
  • Survival
  • Quality characteristics
  • Pasta
  • pH
  • DPPH
  • acidity
  • Freezing
  • Fat replacer
  • Oxidation
  • Wheat
  • Mucilage
  • Rice flour
  • Wheat bran
  • Listeria monocytogenes
  • Escherichia coli
  • Roasting
  • Apple
  • Water vapor permeability
  • syneresis
  • Mayonnaise
  • foam mat drying
  • Extensograph
  • Antimicrobial properties
  • Meat products
  • Phytic acid
  • Water activity
  • Nanoliposome
  • Hamburger
  • Dairy dessert
  • Blanching
  • Celiac disease
  • Spray drying
  • Chocolate
  • Carrot
  • Bioactive peptides
  • Pretreatment
  • potato
  • Egg
  • Firmness
  • Polyphenol oxidase
  • Pomegranate
  • Spirulina platensis
  • Hydrolyzed protein
  • mathematical modeling
  • Lactobacillus casei
  • Quinoa
  • antioxidants