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