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