Innovative Food Technologies (IFT), is being published as a Single Blind Peer-Reviewed and Open Access quarterly journal.  IFT welcomes and publishes original research and review papers on any subject which are in between food and engineering related aspects. Based on the report of the Scientific Journals Evaluation Committee of the Ministry of Science, Research and Technology in 2020, IFT is an A grade journal.  According to the Islamic World Science Citation Center (ISC) assessment in 2022, IFT has the ISC index of 0.160 and Q2 score. IFT complies the Committee on Publication Ethics (COPE) instructions and related national laws as well. 

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

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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Current Issue: Volume 10, Issue 1, November 2022 

Investigation of the effect of sterilization methods on the quality characteristics of cumin

Pages 15-33

Edris Rahmati; Mohammad Hadi Khoshtaghaza; Ahmad Banakar; Mohammad Taghi Ebadi; Zohreh Hamidi-Esfahani

Investigation of the effect of sterilization methods on the quality characteristics of cumin


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