Journal of Food and Bioprocess Engineering (JFABE)

Journal of Food and Bioprocess Engineering
Journal Archive
Volume Volume 3 (2019)
Issue Issue 1
Winter and Spring 2019, Page 1-88
Volume Volume 2 (2018)
Volume Volume 1 (2017)

 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 3, Issue 1, Winter and Spring 2019, Page 1-88  XML
1

Chemical composition of seed and seed oil from iranian commercial date cultivars

Page 1-6
Abolfazl Golshan Tafti; Bahman Panahi
2

Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria

Page 7-14
Hoda Parseh; Alireza Shahablavasani
3

Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese

Page 15-22
Shahin Zomorodi; Elham Azarpazhooh; Homa Behmadi
4

Evaluation of general knowledge on transgenic products as a biosafety needs: a case study of Iranian universities students

Page 23-28
Ali Hemmati; mehrdad pooyanmehr
5

Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology

Page 29-40
Zahra Mahdizadeh Barzoki; Zahra Emam- Djomeh; Morteza Rafiee-Tehrani; Elaheh Mortazavian; Ali akbar Moosavi Movahedi
6

Physicochemical, textural and sensory analysis of bread made from bakery premixe

Page 41-46
Zahra Sheikholeslami; Mahdi Karimi; Sepideh Yosefzadeh sani
7

Development of novel active coating from Sagez and Sagez-Zein to increase the shelf life of sweet lemon (Citrus limetta)

Page 47-54
Gholamreza Askari; Ahmad Karaminia; Mohammad Mousavi
8

Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components

Page 55-60
Fahimeh Lotfian; Mostafa Karami; Sohrab Moeini
9

Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins

Page 61-66
Arasb Dabbagh Moghaddam; Mehdi Mohammadian; Anousheh Sharifan; Saeid Hadi
10

Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC)

Page 67-76
faramarz khodaiyan; Ali Akbar Motedayen; Esmail Atai Salehia
11

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

Page 77-82
Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé
12

Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil

Page 83-88
Roghayeh Vahidi; Rezvan Pourahmad; Razzagh Mahmoudi; Seyed Saeid Hosseini
Publication Information
ju Publisher
University of Tehran
ju Director-in-Charge
Abdomajid Liaghat
ju Editor-in-Chief
Faramarz Khodaiyan
ju Managing Editor
Seyed Saeid Hosseini
ju Online ISSN 2676-3494
 
 
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