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

    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

    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
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    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
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    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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    Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread
    Sara Movahhed

    Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil
    Fatemeh Ghannadiasl, Bahram Fathi achachelooee

    Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed
    Mahmoud Rezazadeh Bari, Tohid Jahangoshayesh, Mohammad Alizadeh, Saber Amiri

    Study on Storage of Fresh Pistachio Cultivar Ahmad Aghaie Using Gamma Aminobutyric Acid and Carnuba Wax
    batool hosseni, Fatemeh nazoori, Hossein Mirdehghan

    Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters
    Safoora Karimi, Fatemeh Bibak, Narges Layeghiniya, Habibollah Abbasi

    Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits
    Amir Daraei Garmakhany, habib mirzaei, Khani Shakarami

    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

    Effect of addition of green tea extract and stevia rebaudiana to kombucha on its physicochemical and antioxidant properties
    haniyeh freydooni

    The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread
    Fatemeh Pakravan, hojjat karajhiyan

    Inhibitory Effect of Some Essential Oils on Control of Green Mold (Penicillium digitatum) and Postharvest Quality Parameters of Lime Fruit
    Masoomeh Abbasi, Abdolmajid Mirzaalian Dastjerdi, Majeed Askari Seyahooei, Mansoore Shamili, Babk Madani

    Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods
    Atefeh Soradeghi Toopkanloo, fakhri shahidi, Ali Javadmanesh, Seyed Ali Mortazavi, Mohammad javad Varidi, Sahar Roshanak

    Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles
    Hooshang Kamelan, mostafa mazaheritehrani, Mohammad Reza edalatiane, Seyed Mohammad Ali Razavi, Mohammad hossein Haddad khodaparast

    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