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: Two Weeks

Acceptance Rate: About 30%

Open Access Journal Support

 

        

             

Current Issue: Volume 3, Issue 1, Winter and Spring 2020, Pages 1-86 

3. Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel

Pages 15-22

Akram Sharifi; Sadegh Rigi; Amir Hossein Elhamirad; Alireza Basiri


6. Antioxidant activity and mineral content of watermelon peel

Pages 35-40

Javad Feizy; Moslem Jahani; Sima Ahmadi


10. The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer

Pages 61-68

Saeed Mirarab Razi; Ali Motamedzadegan; Seyed Ahmad Shahidi; Ali Rashidinejad


11. Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets

Pages 69-78

Fereshteh Dalvandi; Hadi Almasi; Babak Ghanbarzadeh; Hedayat Hosseini; Nader Karimian Khosroshahi


Publication Information

Publisher

Director-in-Charge Editor-in-Chief Managing Editor
Online ISSN
2676-3494