Journal of Food and Bioprocess Engineering

Journal Archive

Volume 2 (2019)

Issue 2

Summer and Autumn 2019, Pages 85-170

Issue 1

Winter and Spring 2019, Pages 1-84

Volume 1 (2018)

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

Most Visited Articles

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

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

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

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

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

1. Optimization of edible Alyssum homalocarpum films for physical and mechanical properties

Pages 85-92

Sara Abbasi Rad; Gholamreza Askari

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

Pages 93-100

Sara Dehghani; Marjan Nouri; Mehdi Baghi

3. Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties

Pages 101-106

Hanie Salmanian; Faramarz khodaiyan; Seyed Saeid Hosseini

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

5. Investigating the mechanical, physical and antimicrobial properties of gelatin films containing Cinnamomum verum hydrosol

Pages 113-118

Zohreh Didar

6. Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil

Pages 119-126

Mostafa Karami; Maryam Salimi

7. Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation

Pages 127-132

Shller Khakzad; Fatemeh Rahmani; Mohammad Hojjati; Mohammad Reza Tabandeh

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

10. Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin

Pages 147-154

Shima Ghani; Hassan Barzegar; Mohammad Noshad; Mohammad Hojjati

11. Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp

Pages 155-162

Hassan Zaki Dizaji; Hossein Javadikia; Samira Azizi; Leila Naderloo

12. Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application

Pages 163-170

khatereh amini

Publication Information

Publisher

University of Tehran

Director-in-Charge

Abdomajid Liaghat

Editor-in-Chief

Faramarz Khodaiyan

Managing Editor

Seyed Saeid Hosseini

Online ISSN

2676-3494

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