Journal of Food and Bioprocess Engineering

(A Fee-Free Open Access International Journal)

 

ISO Abbreviation: J Food Bioprocess Eng

Frequency: Semiannual

Peer Review Policy: Double Blind Peer Review

Language: English

Average Time to First Decision: Four Days

Acceptance Rate: About 30%

 

We are pleased to announce that Journal of Food and Bioprocess Engineering has been accepted as a scientific journal by the Ministry of Science, Research and Technology of IRAN

 

        

             

Extraction of phenolic compounds from <i>Agrimonia eupatoria</i> using microwave and ultrasound-assisted extraction methods
Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods

Ata Moeini; Seyed Ali Mortazavi; Akram Sharifi

Volume 5, Issue 1 , June 2022, Pages 1-8

http://dx.doi.org/10.22059/jfabe.2022.338100.1108

Abstract
  Agrimonia eupatoria (AE) is commonly used as a medicinal plant in Iran. In this study, microwave and ultrasound-assisted extraction (MAE and UAE) methods have been developed to extract ...  Read More
The effects of <i>Coleus scutellarioides</i> extract on physicochemical and antioxidant properties of fish gelatin active films
The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films

Fahimeh Hematian; Homa Baghaie; Abdorreza Mohammadi Nafchi; Marzieh Bolandi

Volume 5, Issue 1 , June 2022, Pages 9-15

http://dx.doi.org/10.22059/jfabe.2022.340276.1112

Abstract
  Active films are the new generation of packaging in the food industry that can maintain and develop the shelf life of food products. The aim of this study was to fabricate and characterize ...  Read More
Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces
Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces

Safoora Karimi; Ana Abiri; Mojtaba Shafiee

Volume 5, Issue 1 , June 2022, Pages 16-23

http://dx.doi.org/10.22059/jfabe.2022.338502.1109

Abstract
  Today, the discussion of droplet-fluid interaction is one of the most challenging topics in multiphase (liquid-liquid) flows. In the present study, the behavior of two edible oils (olive ...  Read More
Health impacts and functional properties of lycopenes: A Review
Health impacts and functional properties of lycopenes: A Review

Ali Motamedzadegan; Azita Nemati

Volume 5, Issue 1 , June 2022, Pages 24-33

http://dx.doi.org/10.22059/jfabe.2022.336045.1104

Abstract
  There is now a growing awareness of a healthy lifestyle in the community and people are looking for useful products in their diet. Functional foods are therefore of great importance ...  Read More
Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method
Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method

Ahmad Reza Hosseini; Seyed Mohammad Ali Razavi

Volume 5, Issue 1 , June 2022, Pages 34-42

http://dx.doi.org/10.22059/jfabe.2022.337828.1107

Abstract
  This paper aimed to evaluate the chemical compositions, water absorption capacity (WAC), solubility, extraction yield, and steady shear rheological properties of sage seed gum (SSG) ...  Read More
Response surface optimization of polyphenol extraction from petals of <i>Hibiscus-rosa sinensis</i>
Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis

Ganesamoorthy Janarny; Kamburawala Kankanamge Don Somathilaka Ranaweera; Katugampalage Don Prasanna Priyantha Gunathilake

Volume 5, Issue 1 , June 2022, Pages 43-51

http://dx.doi.org/10.22059/jfabe.2022.341288.1113

Abstract
  Edible flowers of Hibiscus rosa-sinensis have been identified as a source of antioxidant phenolics. Thus, effective extraction of phenolics is important to efficiently utilize these ...  Read More
The effect of infrared on <i>Bacillus cereus</i> in paprika powder: Modeling through genetic algorithm-artificial neural network
The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network

Mahdi Shavandi; Alireza Sadeghi; Atena Sarani

Volume 5, Issue 1 , June 2022, Pages 52-59

http://dx.doi.org/10.22059/jfabe.2022.335678.1103

Abstract
  In this study, the effect of infrared (IR) on decontamination of Bacillus cereus, color, weight losses, and temperature profiles at paprika powder was determined in difference IR radiation ...  Read More
Rheological properties of Babolsar sugarcane syrup
Rheological properties of Babolsar sugarcane syrup

Samaneh Khalili; Akram Sharifi; Marziyeh Hajiaghaei; Seyed Ali Mortazavi

Volume 5, Issue 1 , June 2022, Pages 60-66

http://dx.doi.org/10.22059/jfabe.2022.339839.1111

Abstract
  Investigating the physicochemical and rheological properties of sugar syrups is important in specifying their usage in the food and beverage industries. In this study, some of the physicochemical ...  Read More
Sour orange fruit (<i>Citrus aurantium</i>) seeds: Humble seeds bursting with goodness
Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness

Marzieh Rownaghi; Mehrdad Niakousari; Mohammad-Taghi Golmakani; Seyed Mohamad Hashem Hosseini

Volume 5, Issue 1 , June 2022, Pages 67-75

http://dx.doi.org/10.22059/jfabe.2022.343386.1115

Abstract
  Physicochemical properties of sour orange (Citrus aurantium) seeds including its length, weight, density (bulk, tapped, and true), porosity, 1000-grains weight, approximate analysis ...  Read More
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from <i>Bacillus licheniformis</i> and <i>Bacillus amyloliquefaciens</i>
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens

Atefeh Niazi; Homa Torabizadeh

Volume 5, Issue 1 , June 2022, Pages 76-85

http://dx.doi.org/10.22059/jfabe.2022.338961.1110

Abstract
  Gluten hydrolysates (GHs) were prepared using endopeptidases, alcalase, and neutrase. Characteristics of both enzymes including UV spectrophotometry, protein content, enzyme activity, ...  Read More
Comparison of active ingredients properties in callus culture of <i>Zataria multiflora</i> with native plant
Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant

Habib Abbasi; Shady Sharifzadeh; Hossein Mahdie; Somaye Karimi; Safoora Karimi

Volume 5, Issue 1 , June 2022, Pages 86-92

http://dx.doi.org/10.22059/jfabe.2022.344430.1119

Abstract
  Recent studies show that the extraction of active ingredients from medicinal plants is subject to various parameters includes plant type, cultivation conditions and the extraction method. ...  Read More
Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production
Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production

Majid Keyvani bostanabad; Marzieh Bolandi; Abdorreza Mohammadi Nafchi; Homa Baghaei

Volume 5, Issue 1 , June 2022, Pages 93-98

http://dx.doi.org/10.22059/jfabe.2022.345145.1122

Abstract
  Cheese is one of the dairy products that have an important role in a family’s food basket. Different types of cheese are produced in the world. In Iran, Lighvan cheese is very ...  Read More
Antioxidant activity and mineral content of watermelon peel
Antioxidant activity and mineral content of watermelon peel

Javad Feizy; Moslem Jahani; Sima Ahmadi

Volume 3, Issue 1 , June 2020, , Pages 35-40

http://dx.doi.org/10.22059/jfabe.2020.75811

Abstract
  Both synthetic and natural antioxidants are using in the food industries. The evaluation of the former showed its potential carcinogenic effects. So, different studies focused on natural ...  Read More
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel
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 , December 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
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
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 , December 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
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
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 , June 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
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins
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 , June 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
Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages
Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages

Sahra Farhadi; Majid Javanmarddakheli

Articles in Press, Accepted Manuscript, Available Online from 05 July 2022

http://dx.doi.org/10.22059/jfabe.2022.344339.1117

Abstract
  In this research, an active packaging system with antioxidant properties has been designed for the shelf life extension of sausage. Cotton linter-based fibrous casing has been coated ...  Read More
Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage
Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage

Samira Dehghani; Mohammad Noshad; Saadat Rastegarzadeh; Mohammad Hojjati; Ali Fazlara

Articles in Press, Accepted Manuscript, Available Online from 15 July 2022

http://dx.doi.org/10.22059/jfabe.2022.343218.1114

Abstract
  In this study, Chia seed mucilage (CSM) as a new source and Polyvinly alcohol (PVA) as co-polymer was used to prepare of nanofibers. Different solutions with CSM/PVA volume ratios of ...  Read More
Spectral features fusion of effective criteria on wheat yield prediction
Spectral features fusion of effective criteria on wheat yield prediction

Adel Karami; Fatemeh Tabib Mahmoudi; Alireza Sharifi

Articles in Press, Accepted Manuscript, Available Online from 01 August 2022

http://dx.doi.org/10.22059/jfabe.2022.344819.1121

Abstract
  The yield of the wheat crop is affected by the climate and soil parameters such as moisture and nutrients, plant pests and diseases. The main objective of this research is the feature ...  Read More

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