Journal Of Food Science And Technology

Journal Of Food Science And Technology – Food Science and Technology (Foodscitech) magazine was published for the first time in July 2018. The magazine is published twice a year. The first part was published in July and the second part in December, and its numbers are already ISSN 2622-4127 (Online) and ISSN 2622-1985 (Print). Journal of Food Science and Technology (Foodscitech) is published by the Food Technology Study Program of the Faculty of Agriculture, Dr. University. Soetomo.

Journal of Food Science and Technology (Foodscitech) has published papers starting Vol. 1 No. 1 2018 and published in online journal (OJS) and in print up to Vol 4. No.2 2022.

Journal Of Food Science And Technology

Journal of Food Science and Technology (Foodscitech) has refined detailed information by placing information or genesis articles in each article title, starting from Volume 1 Issue 1 July 2018, has improved the presentation of articles by adding genesis articles that include information about the articles and DOI.

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Food Science and Technology Journal (Foodscitech) is an online journal of food science, food technology and nutrition, which also includes food chemistry science, biochemistry, microbiology, food technology, food safety, food quality, sensory food, food with health effects, natural food and other food-related fields. Published 2 times a year in July and December, 7 articles from each publication. ISSN 2622-1985 (print) ISSN 2622-4127 (web)

We invite scholars, researchers, practitioners, students and government representatives from all over Indonesia to publish their scientific articles in the December edition of Foodscitech Journal, Vol.6 No.2, 2023.

Food Science and Technology Journal (Foodscitech) is a peer-reviewed journal that began publication in 2018 and is published every semester in July and December. This is a series of scientific publications in the field of food technology. This journal offers a variety of stimulating and informative articles aimed at theory and practice in the following fields:

Functional Food Development of Natural Color Additives from Mulberry Fruit Extract (Morus nigra L) Bioactive and Hedonic Evaluation with Natural Food Color from Mulberry Fruit

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Variation of Crystal Guava Leaf Tea (Psidium guajava L.) Fermentation Time on Antioxidant Activity and Sensory Profile by Speed-All-Applicable Method Guava Leaf Tea Journal of Food Science and Technology is a national publication of Tarbiat Modares University and the Association of Iranian Food Scientists and – technologists (AFSTI). The journal is dedicated to publishing original research papers, review papers and short communications on a wide range of food science and technology, including: post-harvest technology, new food process technology, enzyme technology in food, microbiological and biotechnological aspects of food, functional aspects. foods, advanced food analysis, meat technology, nanotechnology, food packaging, grain technology, food processing and design, food rheology, food quality or shelf life, food process environment and sustainability, and food waste management.

The scientific quality of all publications submitted to the journal, which the editor initially assessed for suitability for the journal. Papers deemed suitable are then typically sent to at least two independent expert reviewers to assess the scientific quality of the paper using a double-blind method. The editor is responsible for the final decision to accept or reject articles.

When submitting their article, the authors sign a commitment letter, according to which they transfer all material and intellectual rights to the publication of the article to the Iranian Journal of Food Science and Technology, and after publication, the copyright authorization is transferred to the journal.

The main language of the magazine is Persian, but articles can also be sent in English. Articles in English will be published in a separate issue after review and approval. For more information, see the authors’ guide.

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All submitted articles will be evaluated upon submission to ensure they meet the structure and subject principles of the Journal of Food science and technology (Iran). Corresponding articles go through a double-blind peer review process, which is performed by at least 3 reviewers (experts in the field who are not part of the journal’s editorial board), selected by the members of the Editorial Board according to their specialties. The final responsibility for the selection of articles rests with the members of the Editorial Board.

Journal of Food Science and Technology (Iran) is under the scientific supervision of the Editorial Board, whose members are recognized experts in the subject areas covered by the journal. Some of the management tasks of the members of the Editorial Board have been delegated to the editor-in-chief, who is well-known in the magazine industry.

The Journal of Food science and technology (Iran) is under the scientific supervision of an editorial team whose members are all experts in their fields with a wealth of publications.

There are no fees or charges for the editorial, review and publication processes in Journal of Food science and technology (Iran).

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Journal of Food science and technology (Iran) content is licensed under a Creative Commons Attribution-Non Commercial 4.0 International Public License. To the extent that this Public License can be construed as an agreement, we are granted the licensed rights in exchange for your acceptance of these terms and the licensor grants you such rights in consideration of the benefits that the licensor receives from making the licensed material available. on these terms.

It is reasonable for the publisher and editors of Journal of Food science and technology (Iran) to identify and prevent the publication of publications in which research errors such as plagiarism, citation manipulation and falsification/fabrication of data have occurred. Journal of food science and technology (Iran) follows COPE guidelines when dealing with allegations.

Journal of Food Science and Technology (Iran) is owned by Tarbiat Modares University, Iran and managed and published by YektaPub Co.

All articles submitted by Journal of Food science and technology (Iran) editorial board members and editor-in-chief have gone through the same review process as other authors. In cases where a reviewer suspects an undisclosed conflict of interest in a submitted manuscript or a reader suspects an undisclosed conflict of interest in a published article (all authors complete the ICMJE form to disclose potential conflicts of interest at the time of submission), the Journal of Food science and technology (Iran) follows COPE guidelines.

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Journal of Food Science and Technology (Iran) is fully financially supported by Tarbiat Modares University of Iran and has no other sources of earning funds. Journal of Food Science and Technology (Iran) does not accept advertisements on the site or even as a report article.

Journal of Food Science and Technology (Iran) publishes 4 issues a year. All content from start to finish is available forever on the Journal of Food Science and Technology (Iran) website. Journal of Food Science and Technology (Iran) is also involved in EBSCOhost and has plans to access Scopus and Thomson-Reuters databases.

This license allows others to remix, modify, and build on your work non-commercially, and while their new works must also credit you and be non-commercial, they don’t have to license their derivative works under the same terms.

IJFST publishes research results from different areas of science in different areas of food science and technology from all over the world. Four copies of the manuscript not yet submitted for publication should be submitted to the Editor, Journal of Food Science and Technology, College of Agriculture, Tarbiat Modarres University, P.O.Box.14115-336, Tehran, Iran.

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Articles are evaluated in a double-blind manner, which means that the authors and reviewers do not know each other.

Manuscripts must be typed, double spaced, line numbered, with margins on good quality A4 paper. The title of each manuscript should include title, author

The manuscript should usually be divided into the following sections: Abstract, Introduction, Materials and methods, Results, Discussion and finally Source. An abstract of no more than 300 words must state the reasons for doing the work; The aims and topics covered a short description of the methods used, the result and the conclusions.

The introduction should be short and contain a brief description of the problem that defines the task, the findings of others, and an explanation of the general approach and goals. The methods must be based on experimental and research data and provide sufficient information. Tables, figures and other images in the results section should give a clear idea of ​​the representative data obtained from the experiments.

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The discussion section should interpret the information presented in the results section, paying special attention to the problems presented in the introduction. Acknowledgment(s) must precede references.

In the References section, authors are encouraged to quote only a published, relevant and up-to-date reference. References should be numbered consecutively in the order in which they are cited in the text. Numbers should be put in square brackets, e.g. Glenn et al. [1]. The sources are compiled in numerical order at the end of the manuscript under the heading “Sources”.

[1] Glenn, G.M., Younce, F.L. and Pitts, M.J. 1991. The hardness of wheat endosperm is described by the basic physical properties. Journal of Cereal Science 13: 179-194.

[2] Clark, A.H. 1987. Application of network theory to food systems. In “Food structure and Behavior” (J. M. V. Blanshard and P. Eillford, eds.). Academic Press, London, pp. 13-34.

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Manuscripts should also have a concise running title (maximum 50 characters including spaces), a list of 3-5 key words, and a Persian abstract for non-Iranian authors. The paper changes the abstract into Persian.

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