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 177, November 2026 

Indexing and Abstracting

Keywords Cloud

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