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 410
Number of Articles Accepted 126
Acceptance Rate of Articles 31
Reception Time (Day) 130
Number of Authors 799
   
Number of Volumes 11
Number of Issues 43
Article Views 163,927
PDF Downloads 402.82

 

SCImago Journal & Country Rank

 

Certificate-MSRT

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 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

https://doi.org/10.22101/JRIFST.2022.302872.1275

Abstract
  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

Food Biophysics
Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties

Fatemeh Azarikia; Saman Abdanan Mehdizadeh

Volume 11, Issue 3 , November 2022, Pages 233-246

https://doi.org/10.22101/JRIFST.2022.306907.1279

Abstract
  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

Food Technology - Meat, Chicken, Fish and Their Products
Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties

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

Volume 11, Issue 3 , November 2022, Pages 247-256

https://doi.org/10.22101/JRIFST.2022.300264.1273

Abstract
  The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals 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

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

Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi

Volume 11, Issue 3 , November 2022, Pages 257-274

https://doi.org/10.22101/JRIFST.2022.318480.1303

Abstract
  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

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

Volume 11, Issue 3 , November 2022, Pages 275-290

https://doi.org/10.22101/JRIFST.2022.309903.1285

Abstract
  Longevity of 4 Cherry tomato cultivars as the perishable climacteric fruit and the expression of ethylene biosynthesis genes (SAM1, ACS4, ACO1 and ACO4) under packaging (LDPE film) and 1-MCP plus packaging (5 µL L-1 for 48 h at 20 °C) treatments at 20 °C for 16 days were studied. The results ...  Read More

Food Biotechnology
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; Hosein Bakhoda

Volume 11, Issue 3 , November 2022, Pages 291-302

https://doi.org/10.22101/JRIFST.2022.320691.1308

Abstract
  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

Food Technology - Cereal Products and Baking
Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread

Saeedeh Shahbazizadeh; Sara Naji-Tabasi; Mostafa Shahidi-Noghabi; Amir Pourfarzad

Volume 11, Issue 3 , November 2022, Pages 303-318

https://doi.org/10.22101/JRIFST.2022.334773.1341

Abstract
  Increasing shelf-life and nutritional value of bakery products always are important. In this research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein (ISP)/Sodium alginate (SA) nanogel-based cress seed gum (CSG) hydrogel) was used to improve rheological characteristics of ...  Read More

Food Processing
Thin Layer Modeling and Solar Drying Characteristics of Forced Convective Hybrid Photovoltaic Thermal (PV-T) Solar Dryer Assisted with Evacuated Tube Collector for Drying of Untreated Potato Slices

AR. Umayal Sundari; Veeramanipriya E.

Volume 11, Issue 3 , November 2022, Pages 319-334

https://doi.org/10.22101/JRIFST.2022.335542.1343

Abstract
  In the present work, a forced convective hybrid photovoltaic thermal (PV-T) solar dryer assisted with an evacuated tube collector (ETC) is set up to investigate the thin layer drying of potato slices. The drying experiment is compared with the traditional sun drying method without PV-T system under the ...  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

https://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

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

https://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

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

https://doi.org/10.22101/JRIFST.2020.219597.1157

Abstract
  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

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

https://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

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

https://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

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

https://doi.org/10.22101/JRIFST.2022.300154.1274

Abstract
  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

https://doi.org/10.22101/JRIFST.2022.318617.1304

Abstract
  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

https://doi.org/10.22101/JRIFST.2022.327161.1323

Abstract
  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

https://doi.org/10.22101/JRIFST.2022.315543.1299

Abstract
  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

https://doi.org/10.22101/JRIFST.2022.275507.1234

Abstract
  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

https://doi.org/10.22101/JRIFST.2022.328915.1326

Abstract
  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

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

https://doi.org/10.22101/JRIFST.2022.329733.1328

Abstract
  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 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 pahlevanloo; Hamid Bahador Ghoddusi

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

https://doi.org/10.22101/JRIFST.2022.331749.1332

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

Food Technology - Confectionary and Chocolate Products
The effect of Nigella sativa oil on physicochemical, antioxidant properties, and shelf life of savory cake

VASANTHAKUMARI P; SABA FATHIMA

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

https://doi.org/10.22101/JRIFST.2022.342704.1360

Abstract
  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 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

https://doi.org/10.22101/jrifst.2022.338470.1349

Abstract
  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

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