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Research and Innovation in Food Science and Technology

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Volume 8 (2019)
Volume 7 (2018)
Volume 6 (2017)
Volume 5 (2016)
Volume 4 (2015)
Volume 3 (2014)
Volume 2 (2013)
Volume 1 (2012)

Research and Innovation in Food Science and Technology

ISO Abbreviation:

Res. Innovation Food Sci. Technol.

              

Facts & Figures

Number of Articles Submitted 237
Number of Articles Accepted 58
Acceptance Rate of Articles 24
Reception Time (Day) 146
Number of Authors 685
   
Number of Volumes 9
Number of Issues 36
Article Views 59,170
PDF Downloads 263.67

 

open access

The Journal of Research and Innovation in Food Science and Technology (JRIFST) is a scientific ranked, peer-reviewed journal, publishing new development in Food Science & Technology. The work submitted should be innovative and practical either in the approach or in the methods used. Original research articles as well as review articles as they relate to Food Science & Technology are welcomed.

  • Publisher: Research Institute of Food Science and Technology
  • The Journal of Research and Innovation in Food Science and Technology (JRIFST) will be   published with the cooperation of  Society of Probiotics and Functional Foods as of winter 2021.
  • Ethics in Publishing: This journal is following of Committee on Publication Ethics (COPE) and complies with the highest ethical standards in accordance with ethical laws.
  • License: Creative Commons Attribution 4.0 International (CC-BY 4.0) Creative Commons License
  • Open Access: Articles are freely available.
  • Scientific Rank: The journal was rated as “B”, having been assessed by Commission Reviewing  Scientific Journals affiliated with the Ministry of Science, Research and Technology.
  • Impact Factor: 0.094 (Q3) base on Islamic World Science Citation Center (ISC).
  • Types of Papers: Research,  Review and Short Research Papers.
  • Language: Persian & English
  • The process of submission and reviewing of the manuscripts has been thoroughly carried out by the Journal Management System (Powered by Sinaweb) since 2018.
  • Publication Cost: The cost of the editing and paper layout for each page equals to 150000 IRR.
  • English Extended Abstract is requested after final acceptance of the manuscript from the corresponding author.
  • Time of Pre-screening of manuscript is 10 days.
  • Time Period of Review is 3 to 5 months.
  • Full Peer Review: All manuscripts submitted to the journal undergo anonymous peer review at least by 3 referees.
  • In order to promote quality and to protect intellectual property and rights of researchers and authors the "Hamanandjoo", "Hamyab" and "iThentictae" software are used for Persian and English articles, respectively.
  • The journal has already received the initial approval of such international data bases as Scopus (Accepted: 8 August, 2020), EBSCO, and CABI  to be indexed by them.

ORCIDID https://orcid.org/0000-0002-3006-8220

Seeking further information contact: +9809366705437

1. Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS

Parisa Jafraian Asl; Razieh Niazmand; Syed Tufail Hussain Sherazi

Volume 9, Issue 4 , Winter 2021, Pages 351-362

http://dx.doi.org/10.22101/jrifst.2020.198661.1137

Abstract
  Rapeseed oil Deodorizer distillate (RODD) is regarded as a waste material of the rapeseed oil industries obtained during the deodorization process. It contains valuable bioactive nutritive compounds such as phytosterols, tocopherols, and squalene. In the present study, some physical and chemical properties ...  Read More
2. Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum

Hamidreza Mousakhani-Ganjeh; Mohammad Goli

Volume 9, Issue 4 , Winter 2021, Pages 363-374

http://dx.doi.org/10.22101/jrifst.2020.212592.1136

Abstract
  For the first time, the effect of the combination of Farsi gum (FG) and pre-gelatinized (pre-gel) cornstarch, as a fat replacer and substitute for xanthan-guar gum, on textural, stability, sensory, average droplet size and rheological characteristics of low-calorie mayonnaise were investigated. FG and ...  Read More
3. Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment

Mohamad-Reza Shayanmehr; Amir-Hossein Elhamirad; Mohamad Armin

Volume 9, Issue 4 , Winter 2021, Pages 375-388

http://dx.doi.org/10.22101/jrifst.2020.216650.1145

Abstract
  In present study, linoleic acid from sunflower oil and propylene glycol as solvent were used to synthesize conjugated linoleic acid (CLA), and the response surface methodology (RSM) was applied to optimize the process. The results showed that the propylene glycol as solvent and reaction time were found ...  Read More
4. A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite

Ebrahim Fooladi; Mahmoud Ebrahimi; Niloofar Nakhaei; Kimia Asadi

Volume 9, Issue 4 , Winter 2021, Pages 389-398

http://dx.doi.org/10.22101/jrifst.2020.241579.1182

Abstract
  Quality control in agricultural products has always been noticed. In the present study, a new pre-concentration technique for the determination of Tartrazine (TZ) in saffron samples by employing Fe3O4/Graphene oxide-COOH as an adsorbent is presented. Fe3O4/Graphene oxide-COOH was prepared and characterized ...  Read More
5. The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk

Fahime Ajam; Hadi Koohsari

Volume 9, Issue 4 , Winter 2021, Pages 399-410

http://dx.doi.org/10.22101/jrifst.2021.259857.1205

Abstract
  Kefir is produced from the fermentation of milk by microorganisms in kefir grains. Kefir grains include lactic acid bacteria, yeast, and acetic acid bacteria surrounded by a protein matrix and polysaccharide called kefiran. One of the most important antibacterial compounds of this beverage is microbial ...  Read More
6. Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling

Mohsen Mokhtarian; Mojtaba Heidari Majd; Amir Daraei Garmakhany; Elham Zaerzadeh

Volume 9, Issue 4 , Winter 2021, Pages 411-422

http://dx.doi.org/10.22101/jrifst.2021.258797.1203

Abstract
  Nowadays, mathemathical simulation and modeling of drying curves are useful instruments in order to improve control systems for final product quality under various conditions. These approaches are usually applied for studying the factors present in the process, optimization of the conditions and working ...  Read More
7. Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon

Sara Falahchay; Nima Bahador; Masood Ghane

Volume 9, Issue 4 , Winter 2021, Pages 423-432

http://dx.doi.org/10.22101/jrifst.2021.260335.1207

Abstract
  Arcobacter butzelri is known as the cause of enteritis, abdominal cramps, bacteremia, and appendicitis in humans, it is also the cause of enteritis and abdominal pain in animals. It has been introduced as the most dangerous species for human health by the International Committee on Food Microbiology ...  Read More
8. Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink

Zabih alh Bahmani; Shamim Hasanzade; Jamshid Farmani

Volume 9, Issue 4 , Winter 2021, Pages 433-444

http://dx.doi.org/10.22101/jrifst.2021.263343.1212

Abstract
  Probiotics, especially lactic acid bacteria, are very useful in the production of health drinks, and increasing the nutritional value of beverages. Probiotic bacteria along with prebiotics are used to produce synbiotic drinks. In this study, the effect of inulin at three levels (1, 2 and 3%), sugar beet ...  Read More
1. The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels

Mohsen Zandi

Volume 8, Issue 3 , Autumn 2019, , Pages 285-296

http://dx.doi.org/10.22101/JRIFST.2019.07.09.837

Abstract
  Fluid gels already proposed to deliver flavors and nutrients safely. In this paper, our earlier research was applied for mechanical, rheological and release evaluation of the vitamin encapsulated alginate-whey protein microcapsules. The results indicated that the size distribution of alginate-whey protein ...  Read More
2. The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell

Masoumeh Raei; Fakhri Shahidi; Majid Farhoodi; Seid Mahdi Jafari; Ali Rafe

Volume 7, Issue 2 , Summer 2018, , Pages 119-132

http://dx.doi.org/10.22101/jrifst.2018.07.17.721

Abstract
  Lactoferrin is one of the most important bioactive compounds that can increase the activity of the immune system and osteogenicity. However, it is sensitive to environmental stresses. Hence, the production of functional beverage including encapsulated lactoferrin by noncomplex of WPI/HMP was investigated ...  Read More
3. Determination of Floral Origin Common Honey in Khorasan Razavi Province Based on Color Characteristics, Salinity, Electrical Resistance and TDS using Chemometrics Methods

Ehsan Akbari; Adel Beigbabaei; Mostafa Shahidi Noghabi

Volume 7, Issue 4 , Winter 2019, , Pages 409-418

http://dx.doi.org/10.22101/jrifst.2019.02.23.745

Abstract
  Nowadays, food adulteration is important to marketing and production. The purpose of this study was to classify different types of honey (Thyme, Chaste tree, Jujube, Coriander, Barberry, Acacia and Alfalfa) with different herbal origin based on color characteristics, salinity, electrical resistance and ...  Read More
4. Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology

Sara Niasti; Mohammad Hossein Haddad khodaparast; Elnaz Milani; Arash Koocheki

Volume 7, Issue 2 , Summer 2018, , Pages 133-148

http://dx.doi.org/10.22101/jrifst.2018.07.17.722

Abstract
  In this study, the use of extrusion technology in the production of functional fiber supplement from by-products of tomato and rice processing industries (tomato pomace and rice bran) was investigated. A rotatable central composite design was used to investigate the processing and formulation variables ...  Read More
5. The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties

Mina Akbarian; Mohebbat Mohebbi; Arash Koocheki; Elnaz Milani; Mohammad Khalilian Movahhed

Volume 9, Issue 3 , Autumn 2020, , Pages 237-254

http://dx.doi.org/10.22101/JRIFST.2019.07.16.e1022

Abstract
  Kichi is a local sweet bread that is cooked in the west of Iran, especially in Chaharmahal and Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard texture. Therefore, the aim of this study was to investigate the effect of xanthan gum (0, 0.1, 0.3 and 0.5%) to ...  Read More
1. Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS

PARISA JAFARIAN ASL; Razieh Niazmand; moslem jahani

Articles in Press, Accepted Manuscript, Available Online from 28 July 2019

http://dx.doi.org/10.22101/JRIFST.2019.07.28.e1023

Abstract
  Deodorizer distillate is regarded as a waste material of the edible oil industries. It has intricate nature that consists of a valuable source of bioactive and nutritive compounds including phytosterols, tocopherols and squalene that are valuable economically. In this study instead of use of sample pretreatments ...  Read More
2. Effect of different levels of xanthan/guar mixture and chubak extract on rheological, thermal, sensory properties and micro structure of gelatin-free marshmallow

Marie Mardani; Samira Yeganehzad; Razieh Niazmand

Articles in Press, Accepted Manuscript, Available Online from 10 November 2019

http://dx.doi.org/10.22101/JRIFST.2019.11.10.e1099

Abstract
  The aim of this study was to replace gelatin and albumin with three levels of xanthan gum and guar gum (1, 1.5 and 2 %) and three levels of chubak extract (0.2, 0.4 and 0.6 %) in marshmallow and evaluate physicochemical and organoleptic properties of new formulations. The results of physicochemical experiments ...  Read More
3. The Effect of Coating with Tragacanth and Salep Gums and Osmotic Treatments on the Physicochemical Characteristics of Ostrich Meat Pieces

Samaneh Alamatian; Mohebbat Mohebbi; Mehdi Varidi; Mehdi Momen-nezhad

Articles in Press, Accepted Manuscript, Available Online from 28 January 2020

http://dx.doi.org/10.22101/jrifst.2020.177852.1076

Abstract
  In this study, the effect of sodium chloride concentration and duration of osmotic treatment on physicochemical characteristics of meat pieces with treatment of tragacanth gum and salep gum was investigated. In order to increase the moisture transfer and decrease the solid gain, osmotic treatment of ...  Read More
4. Enhancement of Lycopene Bioaccessibility by Using Basil Seed Gum/PVA Nanofibers

Meysam Komijani; Mohebbat Mohebbi; Behrouz Ghorani

Articles in Press, Accepted Manuscript, Available Online from 19 July 2020

http://dx.doi.org/10.22101/jrifst.2020.219597.1157

Abstract
  In this study, nanofibers of basil seed gum (BSG) were prepared by the electrospinning method. To reduce repelling interaction and helping to the process of electrospinning can be used from aiding agents such as polyvinyl alcohol (PVA). PVA (10% w/v) and BSG (1% w/v) with different volume ratios of 10:90, ...  Read More
5. Optimization of Fortified Milk Chocolate with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method

Bibi Marzieh Razavizadeh; Mostafa Shahidi Noghabi; Samira Yeganehzad; Sahar Hashemi

Articles in Press, Accepted Manuscript, Available Online from 05 September 2020

http://dx.doi.org/10.22101/jrifst.2020.226037.1163

Abstract
  In the present research, the optimization of formulation of fortified chocolate using Chia seed Oil as source of omega-3, vitamin D3 and calcium was investigated by surface response method. Different amounts of calcium (60, 95, 130 mg), vitamin D3 (0.5, 0.75, 1 μg) and Chia Oil (1, 3, 5 mg) were added ...  Read More
6. Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers

Fahimeh Jamdar; Seyed Ali Mortazavi; mohamad reza saidi asl; Akram Sharifi

Articles in Press, Accepted Manuscript, Available Online from 02 November 2020

http://dx.doi.org/10.22101/jrifst.2020.218931.1159

Abstract
  In this study, wheat germ extract at different concentrations (2.5, 10 and 20 Percentage) and wheat germ extract powder producted by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6 Percentage) was added to the ultrafiltrated white cheese and physicochemical properties ...  Read More
Food Nanotechnology
7. Improving the stability and bioaccessibility of vitamin D3 in the structure of nanoniosomes designed by different surfactants

Vahid Hakimzadeh; Hamideh Maghamikia; Akram Arianfar; Qadir Rajabzade; Mostafa Shahidi Noghabi

Articles in Press, Accepted Manuscript, Available Online from 15 November 2020

http://dx.doi.org/10.22101/jrifst.2020.254761.1195

Abstract
  Due to the high nutritional value of vitamin D3 and its instability in various environmental and processing conditions, the need to preserve it through techniques such as capsulation during nutrification is felt. In this study, vitamin D3 was encapsulated in the structure of niosomes based on various ...  Read More
Food Processing
8. Optimization of formulation for aerated dessert containing whey protein and xanthan gum concentrate using response surface methodology and investigation on rheological properties

Sara Parseh; Mohebbat Mohebbi; Toktam Mohammadi-Moghadam; Hassan Sabbaghi

Articles in Press, Accepted Manuscript, Available Online from 22 December 2020

http://dx.doi.org/10.22101/jrifst.2020.254462.1192

Abstract
  Aerated dessert is a type of dessert based on the foam system, in which the presence of air in these desserts changes the rheological, sensory, and appearance characteristics. The aim of this study was optimization of aerated dessert using response surface methodology (RSM) and evaluate its rheological ...  Read More
Milk Products and Dairy Industries
9. Investigation of the effect of starter type and formulation on physicochemical and sensory properties of concentrated yoghurt using mixture design and two-stage clustering method

morteza kashaninejad; Marzieh Bolandy; Samane Ghaffary

Articles in Press, Accepted Manuscript, Available Online from 09 January 2021

http://dx.doi.org/10.22101/jrifst.2021.244442.1179

Abstract
  In this study, the effect of starter type (probiotic and non-probiotic), milk (58 to 80%), cream (1 to 33%), whey powder (3 to 7%) and milk protein concentrate (6 to 12%) on acidity, pH, viscosity and sensory properties (flavor, color, texture and overall acceptance) of yogurt were evaluated using mixture ...  Read More
Safety and Quality Control of Food
10. The effect of cold plasma on the enzymatic activity and quality characteristics of mango pulp

Tarek Gamal Abedelmaksoud; Mohammadali A Hesarinejad; Behdad Shokrolahi Yancheshmeh

Articles in Press, Accepted Manuscript, Available Online from 16 January 2021

http://dx.doi.org/10.22101/jrifst.2021.247462.1183

Abstract
  The ability to produce cold plasma in the atmosphere provides new opportunities for the decontamination of biological materials including fresh food. This technology is also used to inactivate endogenous enzymes, especially polyphenol oxidase and peroxidases, which are responsible for browning reactions. ...  Read More
Food Microbiology and Biotechnology
11. Evaluation of expression Levels of virulence associated luxS, and ctxM genes in E. coli isolated from dairy products co-cultured with Bacillus coagulans

zahra ellahian; masood ghane; majid baserisalehi

Articles in Press, Accepted Manuscript, Available Online from 03 February 2021

http://dx.doi.org/10.22101/jrifst.2021.258117.1202

Abstract
  Objective, The purpose of this study was isolation of E. coli strains from dairy products and evaluation for the presence of luxS, and ctxM genes. In addition, Bacillus spp. were isolated from poultry intestinal tracts and their characters assessed for detection of probiotic bacteria. Finally, the effect ...  Read More
Food Technology - Meat, Chicken, Fish and Their Products
12. Production and evaluation of the effect of probiotics and fat replacer on physicochemical, textural, sensory and nutritional properties of Trout fermented sausage

Vahid Hakimzadeh; Aghdas Sadeghi; Esmaeil Ataye Salehi; Hasan Rashidi

Articles in Press, Accepted Manuscript, Available Online from 04 March 2021

http://dx.doi.org/10.22101/jrifst.2021.252982.1189

Abstract
  Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics in such products have played a great role in the ...  Read More
Food Nanotechnology
13. Evaluation of caffeine release from hydrogel colloidosome under simulated oral condition and instrumental analysis of the microcapsule

Mohammad Reza Amiryousefi; Zeinab Rezaei; Mohebbat Mohebbi

Articles in Press, Accepted Manuscript, Available Online from 03 April 2021

http://dx.doi.org/10.22101/jrifst.2021.262924.1211

Abstract
  In this research hydrogel-based colloidosome with shell of CaCO3 microparticles was used in order to encapsulate caffeine as a model flavor compound. When the CaCO3 particles were dispersed in sunflower oil and then water in oil emulsion was prepared, with adding D-gluconic acid δ-lactone, water ...  Read More
Food Biotechnology
14. Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss

Najmeh Khademi pour; Anoushe sharifan; hossein bakhoda

Articles in Press, Accepted Manuscript, Available Online from 03 April 2021

http://dx.doi.org/10.22101/jrifst.2021.257952.1201

Abstract
  According to consumers trend for using natural conservator compounds, the efforts for finding new herbal resources replaced with synthetic antioxidant has increased. Anzarut is a medicinal plant with Astragalus fasciculifolius Boiss and belongs to the Astragalus genus and Fabaceae family. This research ...  Read More
Research and Innovation in Food Science and Technology

Publisher:
Research Institute of Food Science and Technology

Director-in-Charge:
  Dr. Rassoul Kadkhodaee

Editor-in-Chief:
  Dr. Seyed Ali Mortazavi

Manager:
  Dr. Sara Naji-Tabasi

Print ISSN: 2252-0937

Online ISSN: 2538-2357

Indexing and Abstracting

Scopus

Elsevier

American Chemical Society (CAS)

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Directory of Open Access Journals (DOAJ)

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...

Scopus

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American Chemical Society (CAS)

Food Science and Technology Abstracts (FSTA)

Centre for Agriculture and Biosciences International (CABI)

Directory of Open Access Journals (DOAJ)

Scientific Indexing Services (SIS)

EBSCO

Google Scholar

Information Matrix for the Analysis of Journals (MIAR)

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