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 444
Number of Articles Accepted 131
Acceptance Rate of Articles 30
Reception Time (Day) 129
Number of Authors 828
Number of Volumes 11
Number of Issues 44
Article Views 180,927
PDF Downloads 420.41


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 Iranian Probiotics and Functional Foods Society 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 editing and page layout will be charged after the reviewing process and the issuance of “Certificate of Acceptance ”, (full Research and Review: 4,000,000 Rials and Short Research: 3,000,000 Rials).
  • 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.


Seeking further information contact: +98 9366705437

International authors are kindly required to contact +989363317957 on  Whatsapp.

Food Hydrocolloids
Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream

Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mohammad Reza Salahi

Volume 11, Issue 4 , February 2023, Pages 335-350


  In this study, the effects of different amounts of carboxymethyl cellulose (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

Food Microbiology and Biotechnology
Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables

Mahsa Noktehsanj Avval; Marzieh Hosseininezhad; Abolfazl Pahlavanlo; Hamid Bahador Ghoddusi

Volume 11, Issue 4 , February 2023, Pages 351-366


  Lactic acid bacteria produce a large number of antimicrobial metabolites which are effective against pathogenic microorganisms. Amongst LAB’s antimicrobial agents, bacteriocins have been found as potentially safe biopreservatives. In this research, LAB isolates from less studied non-dairy fermented ...  Read More

Food Technology - Confectionary and Chocolate Products
The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake

Vasantha Kumari P; Saba Fathima

Volume 11, Issue 4 , February 2023, Pages 367-382


  This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake. The ...  Read More

Food Processing
Performance and Energy Saving Analysis of Improved Cooking Vessel

Amol Tukaram Waghmode; Aniruddha Bhalchandra Pandit; Dhanaji Mahadeo Kale

Volume 11, Issue 4 , February 2023, Pages 383-396


  This work investigates the development and optimization of cooking and heating systems. An experimental protocol for achieving energy-efficient cooking systems with a combined cooker and stove assembly is being developed. In conventional cooking practice, a pot or pan is put directly on a flame, and ...  Read More

Food Packaging
Investigating the Characteristics of Basil Seed Gum-based Film Enriched with Echinophora platyloba Extract and Its Preservative Effect on the Quality of Silver Carp

Farzaneh Abdolmaleki; Shayesteh Shirkhorshidi; Milad Daneshniya

Volume 11, Issue 4 , February 2023, Pages 397-414


  This research aimed to examine the potential of increasing the shelf life of Hypophthalmichthys molitrix (silver carp) fillets using basil seed gum-based film enriched by various concentrations (0, 0.5, 1, 1.5, and 2% /dry matter) of Echinophora platyloba extract (EPE) during a 16-day storage period. ...  Read More

Food Biotechnology
Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria

Monir-sadat Shakeri; Maryam Sadat Shakeri

Volume 11, Issue 4 , February 2023, Pages 415-422


  DNA extraction is a crucial step in all nucleic acid-based protocols to identify microorganisms. Lactic acid bacteria are a significant part of healthy microbiota in the human gastrointestinal tract. These gram-positive bacteria have several layers of peptidoglycan in the cell walls. These structures ...  Read More

Milk Products and Dairy Industries
Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology

Negar Golchin; Sara Jafarian; Seyyed Hossein Hosseini Ghaboos; Leila Roozbeh Nasiraie

Volume 11, Issue 4 , February 2023, Pages 423-436


  The physical, chemical and textural properties of cheese analogue depend on their source as well as the formulation conditions. Recently, cheese analogue has attracted the attention of consumers due to its nutritional, textural, sensorial and health properties. The aim of this study was to investigate ...  Read More

Food Industry Engineering - Modeling
Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies

Nneoma Nkem Aneke; Wilfred Ifeanyichukwu Okonkwo; Sunday Louis Ezeoha; Gabriel Ifeanyi Okafor; Cosmas Ngozichukwu Anyanwu

Volume 11, Issue 4 , February 2023, Pages 437-450


  Roselle calyces (Hibiscus sabdariffa) are becoming very important in the food and beverage industry, especially because of the presence of anthocyanin which is an antioxidant responsible for their red colour. The effect of processing parameters such as contact time, temperature and calyx-water ratio ...  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

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

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

Food Microbiology and Biotechnology
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

Volume 11, Issue 3 , November 2022, , Pages 223-232


  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 L of sterile water to ...  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

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

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

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

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

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

Food Hydrocolloids
Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio

Mohsen Sahbaei Ejlali; S.M.A. Razavi

Articles in Press, Accepted Manuscript, Available Online from 05 August 2022


  In this study, interaction between WPC and OSAS as a function of pH (3, 4, 5, 6) and biopolymers ratio (1:2, 1:1 and 2:1) at total concentration of 1% w/w was investigated by measuring the structural (turbidity, particles size, Zeta potential, viscometery, FTIR) and morphological (SEM) properties. Maximum ...  Read More

Safety and Quality Control of Food
Estimation of Fisetin in Strawberry (Fragaria ananassa) by UV-Vis Spectrophotometry

Nalanda Revu; Subhadip Chakraborty; Gita Surisetty

Articles in Press, Accepted Manuscript, Available Online from 20 January 2023


  Introduction: Flavonoids are naturally occurring plant molecules. Fisetin is a bioactive polyphenolic flavanol molecule found in fruits and vegetables with potential pharmacological activities. This study was designed to validate a simple method for the estimation of fisetin in the strawberry extract ...  Read More

Food Industry Engineering - Modeling
Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time

Mohsen Mokhtarian; Fatemeh Koushki; Behrooz Jannat

Articles in Press, Accepted Manuscript, Available Online from 29 January 2023


  Vitamin C (L-ascorbic acid) is a basic nutrients and very effective antioxidant that acts as a natural preservative in fruits (such as Cucumis sativus). Aiming to maintain bioactive compounds (especially inhibition the dehydroascorbic acid formation) and preventing the spoilage development, the effect ...  Read More

Food Technology - Meat, Chicken, Fish and Their Products
Nutritional profile, antioxidant capacity and physicochemical properties of processed Labeo bata


Articles in Press, Accepted Manuscript, Available Online from 15 March 2023


  Fish has been a potential food source for humans. Labeo bata is a commonly consumed fresh water fish species, particularly in South India.  This study explored the effect of different cooking (boiling, steaming, microwaving, and frying) on structural, morphology, nutritional profile, and in-vitro ...  Read More

Safety and Quality Control of Food
Effect of in Ovo Injection of Flaxseed Oil on Broiler Breast Meat in Chicken Embryo Model: Meat Quality, Antioxidant Capacity and Fatty Acid Profile

SARA BALVAYE; RAZIEH PARTOVI; behrokh marzban; shohre aalian

Articles in Press, Accepted Manuscript, Available Online from 18 March 2023


  Using in ovo injection method, specific nutrients and antioxidants can be provided in precise doses at certain times for maximum absorption by the embryo. The objective of this study was to examine the effect of in ovo injection of flaxseed oil on the quality and antioxidant properties as well as fatty ...  Read More

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