Innovative Food Technologies

Innovative Food Technologies

Keywords = sensory evaluation
Number of Articles: 7

Application of ultrasound pretreatment for improving the quality of pasteurized pickled cucumber

Articles in Press, Accepted Manuscript, Available Online from 04 January 2026

10.22104/ift.2026.8014.2256

Maryam Tashakori, Fakhreddin Salehi, Ashraf Gohari Ardabili

Food-grade saffron nanoemulsion with ultrafine particles: Process and formulation optimization for maximum transparency and stability

Articles in Press, Accepted Manuscript, Available Online from 11 July 2026

10.22104/ift.2026.8272.2296

Fariborz Mansouri, Akbar Mohammadi Zardkhoshoui

Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage

Volume 8, Issue 1, Autumn 2020, Pages 111-128

10.22104/jift.2020.4361.2000

Hadis Aryaee, Peyman Ariaee, Davood Zare, Saeed Mirdamadi, Shahram Naghizadeh Raeisi