About the journal
aims to contribute to the literature by publishing manuscripts of the highest scientific quality across all fields of "Nutrition", "Diet therapy", "Food Science", and related interdisciplinary sciences. It publishes short communications, original research articles, reviews, systematic reviews, and meta-analyses, all prepared in accordance with ethical guidelines. The target audience includes specialists and professionals who work in or are interested in all disciplines of food science and nutrition as they relate to health.
مجله Food and Health دارای رتبه علمی-پژوهشی از وزارت بهداشت، درمان و آموزش پزشکی می باشد.
“Food and Health” Journal is Officially Licensed and Certified by
Ministry of Health & Medical Education
1) To pay the refereeing fees for your articles 150,000 tomans, please proceed to the following link:
https://srb.iau.ir/pazhooheshi/fa/form/864.
2) To cover the costs of acceptance and publication, after the final approval by the journal, you may proceed with the payment of 350,000 tomans, as the article publication fee via the following link:
https://srb.iau.ir/pazhooheshi/fa/form/866.
After completing the payment, kindly send a snapshot of the deposit confirmation page, along with the article files in the mandatory "attached file" section.
Alternatively, you may send the receipt, along with the manuscript code and authors' information, to the journal’s official email address at fh.srbiau@gmail.com. Please note that the only official way to contact the journal regarding your manuscripts is through our email address.
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Open Access Article
1 - The Relationship between Mental Health Indicators and Anthropometric Profile among non-Iranian Students of the Science and Research Branch of Islamic Azad University
Elnaz Zirak Sharkesh ، Mahsa Aghaei ، Paniz Ahmadi ، Niloofar Bayat ، Mahdieh Roshan ، Haniyeh Memarian ، Mojtaba Abdipoor ، Amirfaham Rezaee ، Samira Movahed ، Mohammad Mahdi Hajinasab ، Behnood Abbasi *Issue 3 , Vol. 7 , Autumn_Winter 2024 -
Open Access Article
2 - The Effect of Okra Stem as a By-product on Dough Rheology and Bread Quality
Amirhosein Elhamirad * ، Somayeh Amirabbasi ، Mohammad Reza Saedi Asl ، Mohamad Armin ، Seyed Hamidreza ZiaolhaghIssue 3 , Vol. 7 , Autumn_Winter 2024 -
Open Access Article
3 - Impact of Nepeta crispa (Moffarrah) Powder on Sponge Cake: A Comprehensive Study of Physicochemical, Microbial and Sensory Attributes
Asma Araban ، Zahra Hojati ، Hassan Hamedi ، Leyla Alizadeh * ، Omid Moghimi MonfaredIssue 3 , Vol. 7 , Autumn_Winter 2024 -
Open Access Article
4 - Recent Application and Future Perspective of Sugar Substitutes in Food Products
Leila Zare ، Mahya Soltani ، Hadiseh Ebdali ، Zohreh Mansourinia ، Khadije Abdolmaleki *Issue 3 , Vol. 7 , Autumn_Winter 2024 -
Open Access Article
5 - Examining the Antimicrobial Properties of Thymol, which is Coated with Xanthan and Guar, on the Proliferation of Staphylococcus Aureus and Listeria in Hamburger.
Parastoo Mesgaran Karimi ، Mohammad Rabbani * ، Afshin Akhondzadeh Basti ، Zahra BeigmohammadiIssue 3 , Vol. 7 , Autumn_Winter 2024
