Innovative Food Technologies

Innovative Food Technologies

Innovative Food Technologies

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                             Journalmetrics

Number of Volumes 14
Number of Issues 53
Article View 1013718
PDF Download 936,091
View Per Article 2198.95
PDF Download Per Article 2030.57
Acceptance Rate 32
Time to Accept (Days) 122
Number of Indexing Databases 18
Number of Reviewers 392
 

 

Innovative Food Technologies (IFT), is being published as a Single Blind Peer-Reviewed and Open Access quarterly Scopus-indexed international journal.  IFT welcomes and publishes original research and review papers on Food Science and Technology. Based on the report of the Scientific Journals Evaluation Committee of the Ministry of Science, Research and Technology (2025), IFT is an international journal.  According to the Islamic World Science Citation Center (ISC) assessment (2024), IFT has got the ISC index of 0.021 and Q4 score. IFT complies the Committee on Publication Ethics (COPE) instructions and related national laws as well. 

Important announcement: Based on the new strategies of IFT to develop international communications, it has been decided that, in addition to Persian language papers, at least two issues per year be published in English.  All authors from all over the world are invited to submit their valuable contributions to IFT in English.   

"SCOPUS since 2021"

CiteScore 2025 = 0.8; CiteScoreTracker 2026 = 1.3  

Abbreviated title: "Innov. Food Technol."

Article Processing Charges (APCs)

There is no charge to submit, process, publish and access the research articles. The cost involved in the publication of articles in IFT is provided by the Iranian Research Organization for Science and Technology (IROST).

 

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Most Visited Articles
Cluster analysis of smart food packaging technologies based on technological complexity and environmental sustainability: A case study of strawberries
Screening of heating methods and optimization of consumption amounts for green synthesis of silver nanoparticles using mulberry leaf extract
Comparison of physicochemical properties of Iranian and Peruvian quinoa powders and the influence of magnetic field on sprouting behavior
Extraction of Glabridin from Glycyrrhiza glabra L. root using ethanol modified supercritical CO2: RSM optimization and mathematical modeling
Functional flavored milk fortified with hexosomally encapsulated shrimp-derived astaxanthin: Physicochemical, color, and sensory stability
Evaluation of the effect of microbial transglutaminase enzyme and whey protein concentrate on sponge cake texture characteristics based on image processing
Effects of enzymatic pretreatment on phytochemical content, antioxidant, and pancreatic lipase inhibitory activities of Solanum lasiocarpum Dunal (terung asam) fruits
Raman spectroscopy combined with chemometric modeling for predicting physicochemical quality and safety attributes of Asgari grapes
Current Issue: Volume 14, Issue 1, Autumn 2026 

Effects of enzymatic pretreatment on phytochemical content, antioxidant, and pancreatic lipase inhibitory activities of Solanum lasiocarpum Dunal (terung asam) fruits

Pages 53-62

10.22104/ift.2026.8118.2267

Andi Muhammad Nurfalahuddin Binhar, Mohammad Amil Zulhilmi Benjamin, Muhammad Naufal Qaweim Rushdy, Aniza Saini, Hasdian Mudin, Shiamala Devi Ramaiya, Rosnani Hasham, Mohd Azrie Awang

Keywords Cloud

  • Antioxidant activity
  • Drying
  • Microwave
  • Ultrasound
  • Modeling
  • Image Processing
  • Response surface methodology
  • Physicochemical properties
  • Encapsulation
  • extraction
  • Antioxidant
  • Phenolic compounds
  • Optimization
  • Shelf life
  • Maltodextrin
  • extrusion
  • Chitosan
  • Microencapsulation
  • Adulteration
  • rheology
  • hyperspectral imaging
  • Infrared
  • Spray drying
  • Sensory evaluation
  • Starch
  • Machine vision
  • saffron
  • Artificial neural network
  • Classification
  • blanching
  • quality
  • Ohmic heating
  • Electrospinning
  • Gelatin
  • nanoemulsion
  • Physical Properties
  • color
  • Roasting
  • Active packaging
  • stability
  • specific energy consumption
  • Texture
  • Shrinkage
  • essential oil
  • Oxidation
  • storage
  • Total phenolic content
  • Microwave dryer
  • Sage seed gum
  • Ohmic
  • Ultrasound-assisted extraction
  • Edible Film
  • button mushroom
  • Nanocomposite
  • Apple
  • Shelf-life
  • Cold Plasma
  • date syrup
  • Non-destructive
  • Microbial load
  • coating
  • mechanical properties
  • Persian gum
  • Strawberry
  • Genetic algorithm
  • Antioxidants
  • Viscosity
  • \"
  • Fermentation
  • Fish gelatin
  • Response surface
  • Porosity
  • Milk
  • Quality control
  • Astaxanthin
  • Subcritical Water
  • Frying
  • Osmotic dehydration
  • modified atmosphere packaging
  • Pistachio
  • Convective dryer
  • Egg
  • rice
  • moisture ratio
  • Corn
  • Enrichment
  • nanoliposome
  • Biodegradable
  • energy
  • Red beet
  • antioxidant properties
  • Calcium alginate
  • Zein
  • RSM
  • Deep Learning
  • staling
  • Response surface method
  • Color indexes
  • Hawthorn
  • Sensitivity analysis
  • Spray dryer
  • Oil
  • Barberry
  • Oxidative stability
  • Fuzzy logic
  • Ultrasonication
  • Kinetics
  • chicken meat
  • Food Packaging
  • Probiotics
  • basil seed gum
  • Probiotic
  • Antibacterial Properties
  • Lactobacillus acidophilus
  • dryer
  • Acidity
  • Mathematical modeling
  • Cellulose acetate
  • machine learning
  • Energy Consumption
  • Total phenolic compounds
  • Encapsulation efficiency
  • Sodium caseinate
  • Chemometrics
  • Electronic nose
  • prediction
  • Freezing
  • Solvent retention capacity
  • Whey protein concentrate
  • Storage time
  • Biopolymer
  • Drying kinetics
  • Spirulina platensis
  • Emulsion
  • Browning
  • Potato Starch
  • Pickering emulsion
  • LDPE
  • Yeast
  • Pectin
  • physical and chemical properties
  • Tomato Paste
  • Effective moisture diffusivity
  • Survival
  • Multivariate analysis
  • Dielectric power spectroscopy
  • Dielectric sensor
  • Carboxymethyl cellulose
  • adulteration detection
  • Low-fat mayonnaise
  • kinetic modeling
  • Betalain
  • Modified atmosphere
  • oil uptake
  • Cherry tomato
  • Food
  • Temperature
  • Electrical conductivity
  • Barrier properties
  • Carboxymethylcellulose
  • Ultrasound pre-treatment
  • Potato sticks
  • Aloe vera gel
  • Colorimetry
  • Fatty acid
  • Ultraviolet
  • Ripeness
  • Surfactant
  • the number of homogenization stages
  • Cinnamaldehyde
  • Controlled release
  • snack
  • nanofiber
  • Phenolic content
  • Vacuum
  • Fraud
  • Edible coating
  • Freeze Drying
  • cholesterol
  • Dynamic rheology
  • Lightness
  • spectroscopy
  • Storage period
  • Antioxidant capacity
  • Wheat bran
  • Page Model
  • Phytochemical content
  • Melissa officinalis
  • Phytic acid
  • Radical scavenging activity
  • Camelina oil
  • Pear
  • Rice bran
  • milk quality
  • Aloe vera
  • Extraction optimization
  • Fiber
  • colorimetric
  • Functional properties
  • Thermal Conductivity