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2008-8787 :pISSN

:eISSN

Food Science and Technology

  • Editor-in-Chief: Mohammad Hosein Azizi
  • Publication Period: Quarterly
  • This is an Open Access Journal
Food Science and Technology is one of the TMU Press journals that is published by the responsibility of its Editor-in-Chief and Editorial Board in the determined scopes.
Peer-review process
All submitted articles are evaluated at the submission to meet the structural and subject principles of Food Science and Technology. 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
Food Science and Technology 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
Food Science and Technology 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 Food Science and Technology.
Food Science and Technology follows the Bethesda Statement on Open Access Publishing.
 
Copyright
The content of Food Science and Technology 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 Food Science and Technology 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, Food Science and Technology follows COPE’s guidelines in dealing with allegations.
 
Ownership and management
Food Science and Technology is owned by Tarbiat Modares University, Iran, and is managed and published by YektaPub Co.
 
Conflicts of interests
All Food Science and Technology 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) Food Science and Technology will follow COPE’s guidelines.
 
Revenue sources/Advertising/Direct marketing
Food Science and Technology is financially supported completely by Tarbiat Modares University, Iran, and has no other sources for earning funds. Food Science and Technology accepts No advertisements in the site or even as a report article.
 
Publishing schedule/Archiving
Food Science and Technology is published 4 issues per year. All the content from the beginning to the end will be available for ever on Food Science and Technology exclusive website. Also Food Science and Technology 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.
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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; Associate 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
There is no guide for authors in English.
    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
    ,
    بررسی تأثیر اسانس مرزه باغی بر خصوصیات فیزیکوشیمیایی، بافتی، حسی و زنده‌مانی باکتری‌های آغازگر ماست قالبی
    ,
    مقایسه خصوصیات فیزیکوشیمیایی هشت نمونه عسل بر پایه گیاهان دارویی
    , ,
    بررسی آنزیم ترانس‌گلوتامیناز و بتاگلوکان بر بقاء لاکتوباسیلوس اسیدوفیلوس و خواص فیزیکوشیمیایی و حسی ماست کم‌چرب پروبیوتیک
    ,
    تاثیر جایگزینی ساکاروز و کره کاکائو با پودر خرما وآرد سویا برخواص فیزیکو‌شیمیایی شکلات تیره کم‌کالری
    , ,
    سینتیک تغییرات کیفی همبرگر طی سرخ کردن
    , ,
    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
    , ,
    بررسی تاثیر روش استخراج بر خاصیت آنتی اکسیدانی و برخی متابولیت‌های ثانویه عصاره گیاه اوجی
    ,
    کاهش آفلاتوکسینM1 در شرایط invitro با استفاده از تثبیت مخمر ساکارومایسس سرویزیه بر سرامیک آلوماسیلیکات
    تعیین خصوصیات سینتیکی و ترمودینامیکی برگ شوید در طی خشک کردن همرفتی
    تعیین خصوصیات سینتیکی و ترمودینامیکی برگ شوید در طی خشک کردن همرفتی
    تعیین خصوصیات سینتیکی و ترمودینامیکی برگ شوید در طی خشک کردن همرفتی
    ارزیابی تاثیر درصد پلیمر و میزان نرم کننده بر ویژگی های فیزیکی، مکانیکی و ریز ساختار فیلم خوراکی کتیرا به منظور کاربرد در بسته بندی مواد غذایی
    ارزیابی تاثیر درصد پلیمر و میزان نرم کننده بر ویژگی های فیزیکی، مکانیکی و ریز ساختار فیلم خوراکی کتیرا به منظور کاربرد در بسته بندی مواد غذایی
    بررسی فعالیت آنتی‌اکسیدانی و ویژگی‌های رئولوژیکی ترکیبات زیست فعال استخراج‌شده از درخت به با استفاده از روش اولتراسوند
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    تولید میکروالیاف پروتئینی زئین با استفاده از فرآیند الکتروریسی
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    Design and manufacture of drum dryer whit spray nozzle for Aloe vera drying
    sayed razi karimi Akandi, Akbar Arab hossieni, Gholam Reza Chegini, Javad Khazaei
    Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon)
    Masoume Shafiei, Mohammad Saeed Yarmand, Zahra Emam-Djome
    Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network
    Narmela Asefi, nadia simintan khoubroo
    Effect of ultrasound assisted extraction’s condition on degumming process and investigation of quality parameters soybean oil
    Vahideh Govahian, reza esmaeilzadeh kenari, ZEINAB AMIRI
    The effect of modified atmosphere on quality and sustainability of salad
    Farzaneh khan Savar, Mohammad Hossein Azizi, Mina Kargozari
    Physicochemical, and sensory optimization of Trout fish fillet (Oncorhynchus mykis) containing apple peel extract and chitosan edible coating
    amir hossin Ebrahimi, ebrahim hoseini, zhaleh khoshkhoo
    Investigation of phytase characteristics of bacteria isolated of sourdough
    matin Mohammadi Kouchesfahani, zohreh hamidi esfahani, Mohammad Hosein Azizi
    The effect of garlic extract on the quality of shelf life and nutritional value of Oncorhynchus mikes minced meat at 4oc refrigerated temperature
    shahram ariya, zhaleh khoshkhoo, nargess mooraki
    مقایسه فعالیت ضد اکسایندگی اسانس گیاهان پونه ،نعنا و آویشن
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    Some Chemical properties of functional cake with flaxseed powder
    Zaker Aghakeshipour, Ghila Aghakeshipour, ُSahar Ghafouri
    The effect of adding flour Portulaca Oleracea on the rheological properties of dough and quality of flat bread free gluten based on rice flour
    Fatemeh Rezagholi, Sara Movahhed, Babak Ghiassi tarzi
    تشکیل کانژوگه های لیزوزیم-دکستران با استفاده از حرارت دهی مایکروویو
    Mohammad hossein mowlaeifar, mehrdad niakosari, mahmood aminlari, sareh boostani
    Influence of Whey Protein Concentrate )WPC) Coating and Modified Atmosphere Packaging (MAP) on Quality Properties of Tangerine ( Dancy) during Storage
    , ,
    بررسی و مقایسه ویژگی های فیزیکوشیمیایی و فلزات سنگین در چای صادراتی و وارداتی
    POUYA ZAREE, , , , ,
    Investigation the effects of inulin and green tea powder replacement on physicochemical, textural and sensory properties of pasta
    FARAHNAZ RAHIMINEZHAD,
    تاثیر دوره های زمانی مختلف یخ پوشانی بر ترکیبات مغذی و پیشرفت اکسیداسیون ماهی صافی ) (Siganus javus
    Ali Aberoumand
    Evaluation of sensorial and textural characteristics of formulated processed cheese with date concentrate
    , ,