Journal of Food and Bioprocess Engineering

1. The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

Fatemeh Khaji; Zeinab E. Mousavi; Hossein Kiani; Sayed Hadi Razavi

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 105-111

http://dx.doi.org/10.22059/jfabe.2021.317525.1080

Abstract

This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). ... Read More

2. RSM-CFD modeling for optimizing the apricot water evaporation

Azadeh Ranjbar Nedamani; Seyed Jafar Hashemi

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 112-119

http://dx.doi.org/10.22059/jfabe.2021.320809.1088

Abstract

In this paper, the response surface methodology is complemented with CFD simulation in order to study the optimization of the drying process of apricot slices. A Box-Behnken design ... Read More

3. Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7

Zahra Khoshdouni Farahani

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 120-124

http://dx.doi.org/10.22059/jfabe.2021.322351.1089

Abstract

The importance of using different medicinal plants indicates their health and valuable effects such as antioxidant, antimicrobial, anti-inflammatory effects and etc. In this research, ... Read More

4. Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.)

Seyed Abolfazl Tabibian; Mohsen Labbafi; Gholamreza Askari

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 125-134

http://dx.doi.org/10.22059/jfabe.2021.319103.1086

Abstract

Saffron flower waste is a new source of pectin and response surface methodology (RSM) was used to optimize the microwave-assisted acid extraction process. The optimal extraction conditions ... Read More

5. The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet

Elham Kavakebi; Amirali Anvar; Hamed Ahari; Abasali Motalebi

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 135-145

http://dx.doi.org/10.22059/jfabe.2021.325907.1094

Abstract

This study investigated the effect of rainbow trout fillet's packaging (Oncorhynchus mykiss) on polyvinyl alcohol films that activated by silver nanoparticles; even though, it synthesized ... Read More

6. Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties

Elaheh Moradi; Javad Feizy; Rajasekhar Lakshmipathy

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 146-152

http://dx.doi.org/10.22059/jfabe.2021.323338.1091

Abstract

The present study reports the microencapsulation of extracts of saffron pollens containing polyphenolic compounds. Saffron pollen exhibit varying properties such as antioxidant and ... Read More

7. Production of functional fermented camel milk with Anti-Helicobacter pylori activity

Yasaman Sadat Mostafavi; Maryam Salami; Massoud Amanlou; Maryam Moslehishad; Saeed Mirdamadi; Sepideh Moradi Marnilo

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 153-159

http://dx.doi.org/10.22059/jfabe.2021.326136.1095

Abstract

The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter ... Read More

8. Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments

Morteza Kashaninejad; Masoud Najaf Najafi; Alireza Shateri

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 160-167

http://dx.doi.org/10.22059/jfabe.2021.330805.1097

Abstract

In this study, the effect of different amounts of konjac gum (KG) (0 to 0.2%) and sage seed gum (SSG) (0 to 0.2%) as experimental variables of the mixture design and fat content (0 ... Read More

9. Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments

Simin Nobahari; Ali Reza Bassiri

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 168-174

http://dx.doi.org/10.22059/jfabe.2021.331399.1099

Abstract

Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and ... Read More Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and 420 s) at constant vacuum pressure of 70 mbar on some quality characteristics of vacuum fried onion chips (oil uptake, shrinkage, breaking force, and total color difference) were studied. The results showed that frying temperature and frying time at all pretreatments had a significant effect (p ≤ 0.05) on oil uptake and shrinkage, as well as total color difference and breaking force of vacuum fried onion chips. The results demonstrated that the oil uptake, shrinkage and total color difference of the fried onion chips increased, while breaking force decreased with increasing frying temperature and time. The results showed that the different pretreatments before vacuum frying influenced significantly (p ≤ 0.05) the quality characteristics of vacuum fried onion chips. At the same frying temperatures and frying times, the lowest oil uptakes were observed in osmotic dehydrated samples, followed by air-dried and then blanched samples. Freezing pretreated onion samples show the highest o oil uptake (p ≤ 0.05) than other pretreatments. Freezing pretreatment resulted in minimum shrinkage, compared to other pretreatments (p ≤ 0.05) followed by osmotic dehydrated samples. Shrinkage in air drying and blanching pre-treated samples did not differ significantly. Osmotic dehydration pretreated onion samples show less breaking force (p ≤ 0.05) than other pretreatments followed by air-dried pretreated onion samples while blanching and freezing pretreatment resulted in minimum crispiness. At the same temperatures and frying times, the lowest levels of total color difference were observed in blanched samples, followed by osmotic dehydrated and then the air-dried samples. Freezing pretreated onion samples show the highest levels of total color difference (p ≤ 0.05) than other pretreatments.

10. Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1

Elham Jahanmard; Javad Keramat; Ali Nasirpour; Rahmatollah Emadi

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 175-185

http://dx.doi.org/10.22059/jfabe.2021.334217.1101

Abstract

Detoxification of solution and beer from aflatoxins B1 and G1 using layered double hydroxides is the focus of this study. The aluminum-magnesium layered double hydroxide (Al-Mg LDH) ... Read More

11. Utilization of fermented whey protein concentrate and whey permeate in beard loaf making

Hossein Jooyandeh; Kuldip Singh Minhas

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 186-192

http://dx.doi.org/10.22059/jfabe.2021.335604.1102

Abstract

The fermented whey protein concentrate (FWPC) and whey permeate (WP) at the levels of 0 (control), 25, 50, 75 and 100% were separately substituted instead of water (v/v) used for dough ... Read More

12. Status of cholesterol in our diets: A review

Raliya Iliyasu; Abdulkarim Sabo Muhammad; Munir Abba Dandago; Hassana Jibril

Volume 4, Issue 2 , Summer and Autumn 2021, Pages 193-199

http://dx.doi.org/10.22059/jfabe.2021.330882.1098

Abstract

Cardiovascular disease (CVD) is the leading cause of death in the world. Hypercholesterolemia, characterized by elevated blood low-density lipoprotein cholesterol (LDL-C) concentrations, ... Read More

1. A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel

Bahare Pasandide; Faramarz khodaiyan; Zeinab Mousavi; Seyed Saeid Hosseini

Volume 1, Issue 2 , Summer and Autumn 2018, , Pages 149-156

Abstract

Microwave assisted extraction technique was employed to extract pectin from citron peel. Box-Behnken design was applied to investigate the influence of irradiation time, microwave power ... Read More

2. The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup

Sara Dehghani; Marjan Nouri; Mehdi Baghi

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 93-100

Abstract

In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. ... Read More

3. 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

Hoda Parseh; Alireza Shahablavasani

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 7-12

Abstract

Nowadays, consumers are highly worried about using chemical preservatives in foods. Thus they tend to use natural and safe food products with healthful benefits. Pomegranate and its ... Read More

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

Arasb Dabbagh Moghaddam; Mehdi Mohammadian; Anousheh Sharifan; Saeid Hadi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 55-60

Abstract

In the present study, the fresh egg white was employed as a carrier for enhancing the aqueous solubility and antioxidant activity of the curcumin as a bioactive hydrophobic ingredient. ... Read More

5. 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

Shahin Zomorodi; Elham Azarpazhooh; Homa Behmadi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 13-18

Abstract

In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, ... Read More

Articles in Press

Current Issue

Volume 4 (2021)

Volume 3 (2020)

Volume 2 (2019)

Volume 1 (2018)

1. The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

Abstract

2. RSM-CFD modeling for optimizing the apricot water evaporation

Abstract

3. Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7

Abstract

4. Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.)

Abstract

5. The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet

Abstract

6. Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties

Abstract

7. Production of functional fermented camel milk with Anti-Helicobacter pylori activity

Abstract

8. Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments

Abstract

9. Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments

Abstract

10. Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1

Abstract

11. Utilization of fermented whey protein concentrate and whey permeate in beard loaf making

Abstract

12. Status of cholesterol in our diets: A review

Abstract

1. A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel

Abstract

2. The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup

Abstract

3. 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

Abstract

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

Abstract

5. 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

Abstract

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