Journal Archive

Summer and Autumn 2019, Pages 85-170 Winter and Spring 2019, Pages 1-84

 Journal of Food and Bioprocess Engineering


ISO Abbreviation: J Food Bioprocess Eng

Frequency: Semiannual

Peer Review Policy: Double Blind Peer Review

Language: English

Average Time to First Decision: Six Weeks

Acceptance Rate: About 30%

Open Access Journal Support




Current Issue: Volume 2, Issue 2, Summer and Autumn 2019, Pages 85-170 

4. The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Pages 107-112

Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé

8. Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera

Pages 133-138

Maryam Bahrami; Seyed ziaeddin Hosseini mazhari; Zeinab Ebrahimzadeh Mousavi

9. Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree

Pages 139-146

Mehdi Saberi; Aman Mohammad Ziaiifar; Mahdi Kashaninejad; Mehran Aalami; Habib Ollah Mirzaei; Khalil Ghorbani; Sara Aghajanzadeh

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