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2008-8787 :pISSN

2783-3534 :eISSN

Journal of food science and technology(Iran)

  • Editor-in-Chief: Mohammad Hosein Azizi
  • Publication Period: Monthly
  • This is an Open Access Journal
The Journal of Food Science and Technology is the national publication of Tarbiat Modares University and Association of Food Scientists and Technologists of Iran (AFSTI). 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.

The admission process until the publication of the article(mail)
Peer-review process
All submitted articles are evaluated at the submission to meet the structural and subject principles of Journal of food science and technology ( Iran). 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
Journal of food science and technology ( Iran) 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
Journal of food science and technology ( Iran) 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 Journal of food science and technology ( Iran).
Journal of food science and technology ( Iran) follows the Bethesda Statement on Open Access Publishing.
 
Copyright
The content of Journal of food science and technology ( Iran) 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 Journal of food science and technology ( Iran) 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, Journal of food science and technology ( Iran) follows COPE’s guidelines in dealing with allegations.
 
Ownership and management
Journal of food science and technology ( Iran) is owned by Tarbiat Modares University, Iran, and is managed and published by YektaPub Co.
 
Conflicts of interests
All Journal of food science and technology ( Iran) 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) Journal of food science and technology ( Iran) will follow COPE’s guidelines.
 
Revenue sources/Advertising/Direct marketing
Journal of food science and technology ( Iran) is financially supported completely by Tarbiat Modares University, Iran, and has no other sources for earning funds. Journal of food science and technology ( Iran) accepts No advertisements in the site or even as a report article.
 
Publishing schedule/Archiving
Journal of food science and technology ( Iran) is published 4 issues per year. All the content from the beginning to the end will be available for ever on Journal of food science and technology ( Iran) exclusive website. Also Journal of food science and technology ( Iran) 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.
View License Deed | View Legal Code

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; 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
Instructions for Contributors to the
     Journal of Food Science and Technology (JFST)
General
IJFST publishes the results of research in the various aspects of Science applying to the different areas of Food Science and Technology from all over the world. Four copies of the manuscript, not already sent for publication should be forwarded to the Editorial Office, Journal of Food Science and Technology, College of Agriculture, Tarbiat Modarres University, P.O.Box.14115-336, Tehran, Iran.
Articles will be reviewed in a double-blind manner, meaning that the authors and the reviewers do not know each other.
 
PREPARATION OF THE MANUSCRIPTS
Manuscripts must be typed, double-spaced, line numbered, with margins on good grade A4 paper. The heading of each manuscript should include the title, author ,s name(s) and complete address (es).
The manuscript should usually be divided into the following sections: Abstract, Introduction, Materials and Methods, Results, Discussion and finally Reference. An abstract not exceeding 300 words should cite the reasons for doing work; objectives and topics covered brief description of methods used, result and conclusions.
Introduction should be short and include a brief statement of the problem that specifies the work, the finding of others and an explanation of the general approach and objectives, Methods should be based on experimental and survey data and should give sufficient details. Tables, figures and other illustrations in the results section should provide a clear understanding of the representative data obtained from the experiments.
Discussion section should interpret the data presented in the results section, giving particular attention to the problems presented in the introduction. Acknowledgement(s) should precede the references.
In references section, the author(s) is (are) encouraged to cite only the published, significant and up-to-date reference. References should be numbered sequentially in the order that they are cited in the text. The numbers should be enclosed in square brackets e.g. Glenn et al. [1]. References are collected in numberical order at the end of the manuscript under the heading "References"
 
JOURNAL ARTICLES
[1] Glenn, G.M., Younce, F.L. and Pitts, M.J.1991. Fundamental physical properties characterizing the hardness of wheat endosperm. Journal of Cereal Science 13: 179-194.
[2]Clark, A.H. 1987. The application of network theory to food systems. In "Food structure and Behavior", (J. M. V. Blanshard and P. Eillford, eds). Academic Press, London, pp: 13-34.
The manuscripts should also include a condensed running title (not exceeding 50 characters including spaces), a list of three to five keywords and a Persian abstract for non-Iranian authors the abstract will be converted into Persian by the journal,s editor.
 
MANUSCRIPTS ON DISK 
Office tools (Microsoft Word) should be used to prepare the final revised materials. The final revised manuscript saved on a 3 1/2 floppy disk along with is hard copy is required for final submission.
 
UNITS OF MEASUREMENT
The SI system is adopted as standard. As for abbreviations. If any non-standards are to be used, they should be defined in the text.
 
TABLES
Tables should be numbered in Arabic, each submitted on a separate sheet with an appropriate legend at top. First mention of tables in text must be in sequential order. Indicate first mention of each table in the margin of manuscript.
 
ILLUSTRATIONS
Figures are of two kinds: line drawings and photographs. Line drawings must be drawn using intense black on white: photographs must be of good contrast and sharp focus throughout. In addition to the usual line-drawn graphs, treat complicated formulas, flow diagrams, metabolic schemes and large or complex tables as figures. First mention of figures in text must be in sequential order. Indicate first mention of each figure in the margin of text. Use [  ] to indicate the number of formulas.
Figures are photographically reproduced, nearly always at a reduced size from the material provided by the authors. Plan for maximum reduction wherever possible, figures will be reduced to fit one journal column(69mm). All letters, numbers and symbols, thus, must be large enough in original to be at least 1.5mm high after reduction.
 
PREPARATION FOR PUBLICATION
Page author proofs will be sent to the authors for checking before publication. Alterations other than the correction of printer,s error will be allowed only at the editor,s discretion. Manuscripts after being corrected must be returned to the editorial office within 15 days. Otherwise the editor reserves the right to correct the proofs himself and to send the material for publication.
Web site: www.fsct.ir
    Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation
    Mohsen Zandi, Ali Ganjloo, Mandana Bimakr

    Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology
    Amir Daraei Garmakhany, Narjes Aghajani, Mohsen Dalvi-Isfahan

    Effect of turmeric extract (Curcuma Longa L.) on acrylamide content and quality characteristics of fried potatoes
    Amaneh Soroushfard, Leila Roufegarinejad, Mitra Soofi

    Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples
    Mohadese Naghadian Moghadam, elahe mahmoodi

    Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process
    Mohammadamin Asadnahal, Fakhreddin Salehi, Majid Rasouli

    Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM)
    farzaneh lotfi, ali Yasini Ardakani

    Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM)
    farzaneh lotfi, ali Yasini Ardakani

    Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage
    Mohammad Ghasemi, Moazzam Hassanpour Asil

    Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage
    Mohammad Ghasemi, Moazzam Hassanpour Asil

    Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage
    Mohammad Ghasemi, Moazzam Hassanpour Asil

    The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads
    sahar ghaffari, seyed vali hosseini, mehrdad farhangi, mojtaba boreiri

    Inverstigation of structural and sensory physicochemical properties of low – fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums
    SEYEDEH SAEIDEH KARBALAEI AMINI, MEHRNAZ AMINIFAR, SEYEDEH SHIMA YOUSEFI

    The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads
    sahar ghaffari, seyed vali hosseini, mehrdad farhangi, mojtaba boreiri

    In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria
    Mohammad Noshad, Behrooz Alizadeh behbahani, Hossein Jooyandeh, Mostafa Rahmati-Joneidabad, Ebrahimi ابرهیمی همتی کیخا, Mitra Ghodsi Sheikhjan

    In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria
    Mohammad Noshad, Behrooz Alizadeh behbahani, Hossein Jooyandeh, Mostafa Rahmati-Joneidabad, Ebrahimi ابرهیمی همتی کیخا, Mitra Ghodsi Sheikhjan

    Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei'
    maryam saeedi, Hossein Mirdehghan, fateme nazouri, majid Esmaeilizadeh

    Evaluation of Technological and Visual Properties of Spong Cake Containing Sesame and Pineapple and Defineding Optimal Level of These Nutritional Material
    , ,

    Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains
    MohammadEbrahim Malekian, Anousheh Sharifan, afshin akhondzadeh basti a

    Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network
    Ghazale Amini, Fakhreddin Salehi, Majid Rasouli

    Effect of edible coating nano-chitosan and encapsulated essential oil of Eryngium campestre L. on preserving cherry quality properties
    Bahareh Arabpur Mohammad Abadi, Shima Yousefi, Weria Weisany

    Aroma and texture related cross-modal interactions for sugar reduction in chocolate milk
    Amirhossein Alipoor, Mohammad Daneshi, Abolfazl Sadeghian

    Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology
    Atefeh Abdollahzade, Zahra Beigmohammadi, Mahdieh Ghamari

    Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots
    Mohsen Azadbakht, Fatemeh Noshad, Mohammad Javad Mahmoodi, Reza Ghazagh Jahed

    Determination of Aflatoxin M1 concentration in packaged milk of Mashhad and Gonabad city by ELIZA
    vahid hakimzade, , null null

    Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni
    Marzieh Davoudian, Mehdi Seyedin, Behzad Nasehi

    Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin
    Mohammad-Reza Naseripour, Vajiheh Fadaei

    Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM
    Mahdis Mosayebi, Mahdi Kashaninejad, Leila Najafian

    Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi)
    Ahmad Shakerardekani, Maryam Hashemi, Abdolmajid Mirzaalian Dastjerdi

    Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi)
    Ahmad Shakerardekani, Maryam Hashemi, Abdolmajid Mirzaalian Dastjerdi

    Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi)
    Ahmad Shakerardekani, Maryam Hashemi, Abdolmajid Mirzaalian Dastjerdi

    Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates
    Zohreh Hasebi, Ali Motamedzadegan, Rasool Madani, Abbas Zamani

    اثرات ضد اکسیداسیونی عصاره گیاه اوجی (Mentha aquatica) بر فیله ماهی کپور نقره ای (Hypophthalmichthys molitrix) در دمای فوق سرد (3- درجه سانتیگراد)

    اثرات ضد اکسیداسیونی عصاره گیاه اوجی (Mentha aquatica) بر فیله ماهی کپور نقره ای (Hypophthalmichthys molitrix) در دمای فوق سرد (3- درجه سانتیگراد)

    اثرات ضد اکسیداسیونی عصاره گیاه اوجی (Mentha aquatica) بر فیله ماهی کپور نقره ای (Hypophthalmichthys molitrix) در دمای فوق سرد (3- درجه سانتیگراد)

    اثرات ضد اکسیداسیونی عصاره گیاه اوجی (Mentha aquatica) بر فیله ماهی کپور نقره ای (Hypophthalmichthys molitrix) در دمای فوق سرد (3- درجه سانتیگراد)

    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
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    بررسی تأثیر اسانس مرزه باغی بر خصوصیات فیزیکوشیمیایی، بافتی، حسی و زنده‌مانی باکتری‌های آغازگر ماست قالبی
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    مقایسه خصوصیات فیزیکوشیمیایی هشت نمونه عسل بر پایه گیاهان دارویی
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    بررسی آنزیم ترانس‌گلوتامیناز و بتاگلوکان بر بقاء لاکتوباسیلوس اسیدوفیلوس و خواص فیزیکوشیمیایی و حسی ماست کم‌چرب پروبیوتیک
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    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
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    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
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    بررسی تاثیر روش استخراج بر خاصیت آنتی اکسیدانی و برخی متابولیت‌های ثانویه عصاره گیاه اوجی
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    کاهش آفلاتوکسینM1 در شرایط invitro با استفاده از تثبیت مخمر ساکارومایسس سرویزیه بر سرامیک آلوماسیلیکات