Volume 10 (2021-2022)
Volume 9 (2020-2021)
Volume 8 (2019-2020)
Volume 7 (2018-2019)
Volume 6 (2017-2018)
Volume 5 (2016-2017)
Volume 4 (2015-2016)
Volume 3 (2014-2015)
Volume 2 (2013-2014)
Volume 1 (2012-2013)

Research and Innovation in Food Science and Technology

ISO Abbreviation:

Res. Innovation Food Sci. Technol.


Facts & Figures

Number of Articles Submitted 375
Number of Articles Accepted 105
Acceptance Rate of Articles 28
Reception Time (Day) 135
Number of Authors 777
Number of Volumes 11
Number of Issues 41
Article Views 137,228
PDF Downloads 373.62


SCImago Journal & Country Rank



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.

  • Journal: Research and Innovation in Food Science and Technology
  • 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)
  • Open Access: Articles are freely available.
  • Scientific Rank: The journal was rated as “International”, 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.
  • Authors coming from countries other than the Islamic Republic of Iran do not need to send the abstract of their paper in Farsi; furthermore, no cost is charged for the publication of their paper.
  • 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 2 to 4 months.
  • Full Peer Review: All manuscripts submitted to the journal undergo anonymous peer review at least by 3 referees (Double blind peer review).
  • 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 EBSCO and CABI  to be indexed by them. Elsevier  


Seeking further information contact: +98 9366705437

Optimization of Formulation for Aerated Dessert Containing whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties

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

Volume 11, Issue 1 , June 2022, Pages 1-16


  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

Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes

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

Volume 11, Issue 1 , June 2022, Pages 17-28


  Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerable 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

Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties

Nasim Adibpour; Marzieh Hosseininezhad; Abolfazl Pahlevanloo

Volume 11, Issue 1 , June 2022, Pages 29-42


  In recent years, the application of spore-forming bacteria in probiotic food supplements and medicine have become more interesting due to their stability in stressful condition of production line and gut environment. In the current study, the resistance of Bacillus coagulans and Bacillus subtilis in ...  Read More

Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration

Zohreh BaratianGhorghi; Ali Faezian; Samira Yeganehzad; Mohammad Ali Hesarinejad

Volume 11, Issue 1 , June 2022, Pages 43-54


  In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (°C/min), from 85 to 25 °C and wax concentrations of 10, 15 and 20% were examined. Thermal behavior characteristics, texture, color and the crystal shapes ...  Read More

Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves

Maryam Azizkhani; Ramazan Ebrahim Khasi

Volume 11, Issue 1 , June 2022, Pages 55-66


  At present, cereal bran is offered in our country without any processing to remove anti-nutritional compounds which can have adverse effects on consumers health. In this study, the effects of different conditions (power and time) of microwave treatment on the moisture content, anti-nutritional compounds ...  Read More

Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network

Mohammad Javad Khalafpour; Laleh Roomiani

Volume 11, Issue 1 , June 2022, Pages 67-82


  The aim of this study was to evaluate and predict changes in total viable count (TVC), Pseudomonas, Psychrotroph, Enterobacteriaceae, Lactic Acid bacteria and chemical parameters including volatile nitrogen bases (TVB-N) and malondialdehyde (MDA) in cooking silver carp burger at 45, 55, 65, 75 and 85 ...  Read More

Isolation, Identification and Determination of Antimicrobial Susceptibility of Arcobacter Butzleri Isolated from Chicken Carcass in Tonekabon

Zahra Pourabbasgholi; Hami Kaboosi; Masood Ghane; Rahem Khoshbakht; Mehdi Ghiyamirad

Volume 11, Issue 1 , June 2022, Pages 83-94


  Arcobacter butzelri, is the most common genus of the Campylobacteriaceae family, known as an emerging zoonotic pathogen. The aim of this study was to isolate, identify and determine the antimicrobial susceptibility of Arcobacter butzelri strains to antibiotics used in the treatment of infectious diseases ...  Read More

Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature

Naeme Farhadi; Saeid Meshkini; Tooraj Mehdizadeh

Volume 11, Issue 1 , June 2022, Pages 95-108


  Natural antimicrobial and antioxidant compounds in extracts and essential oils of plant can be used in the edible coatings for packaging of food product. The aim of this study was to investigate the effect of edible chitosan containing Froriepia subpinnata extract on storage time of Nile tilapia (Oreochromis ...  Read More

The Effect of Cold Plasma on the Enzymatic Activity and Quality Characteristics of Mango Pulp

Tarek Gamal Abedelmaksoud; Mohammad Ali Hesarinejad; Behdad Shokrollahi Yancheshmeh

Volume 10, Issue 4 , January 2022, , Pages 341-350


  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

The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels

Mohsen Zandi

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


  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

Encapsulation of Lycopene by Using Basil Seed Gum/Polyvinyl Alcohol Nanofibers

Meysam Komijani; Mohebbat Mohebbi; Behrouz Ghorani

Volume 10, Issue 3 , December 2021, , Pages 235-248


  In this study, nanofibers of basil seed gum (BSG) were prepared by electrospinning method. To reduce repelling interaction and helping the process of electrospinning, aiding agents such as polyvinyl alcohol (PVA) can be used. PVA (10% w/v) and BSG (1% w/v) with different volume ratios of 10:90, 20:80, ...  Read More

The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow

Marie Mardani; Samira Yeganehzad; Razieh Niazmand

Volume 10, Issue 2 , September 2021, , Pages 107-126


  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

Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS

Parisa Jafarian Asl; Razieh Niazmand; Moslem Jahani

Volume 10, Issue 1 , June 2021, , Pages 1-10


  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 using sample pretreatments ...  Read More

Preparation of nano-liposomes carrying phycobiliprotein extracted from red algae with chitosan polymer coating: evaluation of physicochemical, antioxidant and antimicrobial properties

Amir Haghdoost; Leila Golestan; Maryam Hasani; Mostafa Shahidi Noghabi; Seyed Ahmad Shahidi

Articles in Press, Accepted Manuscript, Available Online from 08 November 2021


  Encapsulation in liposome structure can be used as a protective carrier system for bioactive compounds during processing and storage under different conditions. Phycobiliproteins (PBPs) extracted from algae with antioxidant, antimicrobial, anti-cancer and anti-inflammatory properties can be applied to ...  Read More

Optimization of Oil Bulking Agents based on Inulin, Persian gum and Alginate by Response Surface Methodology

Bita Mohammadalami; Akram Arianfar; Ali Mohammadi sani; Sara Naji-Tabasi

Articles in Press, Accepted Manuscript, Available Online from 28 December 2021


  Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil ...  Read More

Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris)

Fred Coolborn Akharaiyi; Phebean Onosen Ozolua; Christopher Johnson

Articles in Press, Accepted Manuscript, Available Online from 11 January 2022


  Consumption of fruits, vegetables, and nuts is essential for human health because of their minerals, vitamins, antioxidants and dietary fibre contents. Two types of beverages were prepared (tiger nut beverage and tiger nut/beetroot beverage). 200 g tiger nut was homogenized in 1 litre of sterile water ...  Read More

Analyzing the Effects of Agar gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel

Mohammad Reza Salahi; S.M.A. Razavi; Mohebbat Mohebbi

Articles in Press, Accepted Manuscript, Available Online from 01 February 2022


  This study evaluated the impact of agar gum (AG) (0-0.7% w/w) on the textural, rheological, and held water characteristics of cold-set whey protein isolate emulsion filled gel (EFG). Steady shear results showed that EFGs had a shear-thinning flow behavior, and with increasing AG concentration, the consistency ...  Read More

Evaluation of the efficiency of sulfur dioxide releasing acetate cellulose sheets on the shelf life of kiwi fruits in the cold store

Razieh Niazmand; Parvin Sharayei; Moslem Jahani; Elham Azarpazhooh; Mohammad Reza Abdollahi Moghaddam

Articles in Press, Accepted Manuscript, Available Online from 27 February 2022


  The aim of the present study was to evaluate the efficiency of sulfur dioxide release sheets on the basis of acetate cellulose film to control the growth of molds, especially botrytis cinerea, during the storage period of kiwifruit. For this purpose, the storage of kiwifruit inoculated with botrytis ...  Read More

The effect of 1-Methylcyclopropene application incorporated with packaging on the expression of ethylene-related genes and quality maintenance of cherry tomato cultivars

Fatemeh Taheri; Asma Jafar Daghighi; Hojatollah Bodaghi; Amin Ebrahimi; Ziba Ghasimi Hagh

Articles in Press, Accepted Manuscript, Available Online from 02 March 2022


  Longevity of four Cherry tomato (Lycopersicon esculentum Mill.) cultivars as the perishable climacteric fruit and the expression of ethylene biosynthesis genes (SAM1, ACS4, ACO1 and ACO4) under packaging (LDPE film) and packaging plus 1-MCP (5 µL L-1 for 48 h at 20°C) treatments at 20°C ...  Read More

Investigation of Physicochemical and Sensory Properties of Health drink based on Plant Milks and bean (Phaseolus coccineus L.)

Azar Sepahi; Elham Mahdian; Esmaeil Ataye Salehi; Ali Mohamadi Sani

Articles in Press, Accepted Manuscript, Available Online from 13 March 2022


  In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was  investigated. For this purpose, the bean seeds were washed ...  Read More

Studying Release Kinetic of Cinnamaldehyde Microencapsulated with High Amylose Corn Starch in Simulated Mouth Conditions and During Storage and Optimizing Microcapsules Properties using Parametric Sweep

Nargess Samanian; Mohebbat Mohebbi; S.M.A. Razavi; Mehdi Varidi; Javad Abolfazli Esfahani

Articles in Press, Accepted Manuscript, Available Online from 10 April 2022


  In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, which only increased by 3 percent during 28 ...  Read More

Phenolic, flavonoid contents and antioxidant activity of methanolic and aqueous extracts of different parts of Astragalus fasciculifolius and evaluation antibacterial activity of methanolic gum extract

Najmeh Khademi pour; Anousheh Sharifan; Hossein Bakhoda

Articles in Press, Accepted Manuscript, Available Online from 11 April 2022


  Astragalus fasciculifolius belongs to the genus Astragalus and the legume family. The distribution of this plant is in Southwest Asia. So far, no detailed studies have been conducted on this plant. This study tried to extract different parts of Astragalus fasciculifolius (gum, aerial parts, and roots) ...  Read More

Encapsulation of alpha tocopherol by emulsion hydrogel particles, made of whey protein isolate & iota-carrageenan by emulsion templating method

Azadeh Sayadi; Aram Bostan; Rassoul Kadkhodaee

Articles in Press, Accepted Manuscript, Available Online from 11 April 2022


  In the present study, hydrogel emulsion particles made by emulsion templating method were used in order to encapsulation of alpha tocopherol. An oil-in-water-in-oil emulsion was used as mold to make microgel particles. The aim of this study was to investigate the effect of partial replacement of whey ...  Read More

Extending shelf life of noughl by modifying relative humidity of the container: Study of physicochemical and textural properties

Fatemeh Azarikia; Saman Abdanan Mehdizadeh

Articles in Press, Accepted Manuscript, Available Online from 11 April 2022


  Dehydration of noughl, as a sugar-based confectionary product, negatively affects its texture which can be hindered by increasing relative humidity (RH) of atmosphere of storage container. In this research, glucose syrup (GS) and its mixture with salt at different ratios (8:1, 4:1 and 2:1) was utilized ...  Read More

Development of functional beef burgers with pseudo-cereals and study of their physicochemical and textural properties

Fereshte Bahmanyar; Seyede Marzieh Hosseini; Leila Mirmoghtadaie; Saeedeh Shojaee_Aliabadi

Articles in Press, Accepted Manuscript, Available Online from 11 April 2022


  The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudo-cereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and two samples with 15% quinoa flour (QB) and buckwheat ...  Read More

Study on the possibility of physical assessment and grading of Mazafati dates using digital image processing and Support vector machines

Meghdad Takallouzadeh; Mohebbat Mohebbi; Masoud Taghizadeh

Articles in Press, Accepted Manuscript, Available Online from 11 April 2022


  The traditional methods of grading dates, due to the lack of specific characteristics, are causing incorrect grading and wasting both time and money. Date grading based on the classification algorithms could reduce seller and buyer disagreement. It also allows the product to be sold at the right price. ...  Read More

Food Hydrocolloids
Effects of carboxymethylcellulose, cress seed gum, whey protein concentrate and whipping time on the physical, textural and rheological properties of camel milk whipped cream

morteza kashaninejad; S.M.A. Razavi; Mohammad Reza Salahi

Articles in Press, Accepted Manuscript, Available Online from 26 April 2022


  In this study, the effects of different amounts of carboxymethylcellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties of camel milk whipped cream were investigated. The results ...  Read More

Evaluation of antimicrobial properties of gliadin nanofibers containing Zataria multiflora Boiss essential oil and its effect on shelf-life extension of smoked salmon fish fillet

Zohreh Bahrami; Ahmad PedramNeia; Mohammadreza Saeidi-asl; Mohammad Armin; Mojtaba Heydari-Majd

Articles in Press, Accepted Manuscript, Available Online from 07 May 2022


  The aim of this study was to produce electrospun gliadin nanofibers containing Zataria multiflora Boiss essential oil (ZMEO) (5, 10 and 15% w/w) to create active antimicrobial mats. The minimal inhibitory concentration (MIC) and minimal bactericide concentration (MBC) of essential oil were measured. ...  Read More

Dimensional and experimental analysis of high hydrostatic pressure process Case study: Application of dimensionless numbers in millet starch rheological test

Mohammad Ali Hesarinejad; Seyyed Mahdi Mirzababaee; Omer Said TOKER; Samira Yeganehzad

Articles in Press, Accepted Manuscript, Available Online from 24 May 2022


  Most of the relationships governing many physical phenomena cannot be explicitly derived from survival principles and equations such as continuity, Bernoulli, momentum, or the Navier-Stokes equation in general. To solve this problem use the principles of dimensional analysis in determining the relationships ...  Read More

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