Innovative Food Technologies

Innovative Food Technologies

Keywords = Optimization
Number of Articles: 12

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

Optimizing the simultaneous effect of change in bleaching parameters on the quality of sunflower oil using response surface methodology (RSM)

Volume 8, Issue 1, Autumn 2020, Pages 83-95

10.22104/jift.2020.4120.1958

Leila Sedaghat Boroujeni, Mehrdad Ghavami, Zahra Piravi vanak, Abdollah Ghasemi Pirbalouti

Optimization and modeling of mass transfer kinetics during foam-mat drying of date syrup

Volume 7, Issue 4, Summer 2020, Pages 535-550

10.22104/jift.2020.4011.1938

Mohammad Noshad, Mohammad Hojjati, Parisa Ghasemi, Ahmad Mostaan

Important Iranian pistachio kernel cultivars infra red roasting optimization by RSM

Volume 6, Issue 1, Autumn 2018, Pages 121-136

10.22104/jift.2017.2280.1534

Afsaneh Morshedi, Sayyed Mohammad Ali Razavi, Mahdi Kashaninejad, Ahmad Shaker Ardakani, Ali Mostafavi

Optimization of Pre-treatment Conditions for Producing Gelatin from Chicken Skin by Response Surface Methodology

Volume 5, Issue 3, Summer 2018, Pages 415-426

10.22104/jift.2018.2578.1608

Fatemeh Yazdani, Zeinab Raftani Amiri, Hoda Shahiri Tabarestani

Optimization of osmotic dehydration and modeling of mass transfer kinetic during drying with hot air of Ostrich meat (Struthio Camelus)

Volume 4, Issue 3, Spring 2017, Pages 65-76

10.22104/jift.2017.441

Sahar Naybandi Atashi, S. Ali Mortazavi, Farideh Tabatabaee Yazdi, Mohebat Mohebbi, M. Javad Varidi

Innovative Food Technologies

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