Journal of Food and Bioprocess Engineering

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

Antioxidant activity and mineral content of watermelon peel
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel
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

Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages

Pages 99-108

10.22059/jfabe.2022.344339.1117

Sahra Farhadi; Majid Javanmarddakheli

Spectral features fusion of effective criteria on wheat yield prediction

Pages 109-114

10.22059/jfabe.2022.344819.1121

Adel Karami; Fatemeh Tabib Mahmoudi; Alireza Sharifi

Edible coating for different types of cheeses: A review

Pages 115-122

10.22059/jfabe.2022.344697.1120

Samaneh Jebraeili; Javad Hesari; Mahnaz Manafi Dizajyekan

Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola

Pages 123-128

10.22059/jfabe.2022.344416.1118

Olufunmilayo Oyenike Oyewale; Olubukola Adebowale Akangbe; Gabriel Tolulope Akinwale; Olakunle Danladi Oladipupo

Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film

Pages 129-135

10.22059/jfabe.2022.346869.1125

Azadeh Esfahani; Abdorreza Mohammadi Nafchi; Homa Baghaei; Leila Nouri

Evaluation of antibacterial and probiotic growth stimulatory activities of some honey types produced in Khuzestan

Pages 136-140

10.22059/jfabe.2022.346557.1123

Bahareh Rakabizadeh; Mehrnoosh Tadayoni

The future of plant food security lies in food biotechnology

Pages 141-150

10.22059/jfabe.2022.348286.1127

Simin Hagh Nazari; Hosein Monazami; Khadijeh Bagheri; Abbas Bahari; Desimir Knezevic

Recent advances in the extraction methods of essential oils and oleoresins from plant materials and its potential applications: A comprehensive review

Pages 151-167

10.22059/jfabe.2022.347001.1126

Maheshika Sethunga; KKDS Ranaweera; KDPP Gunathilake; Imalka Munaweera

Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera

Pages 168-177

10.22059/jfabe.2022.348521.1128

Haloluwe Kankanamge Shanthi Thaksala; Chalani Oshala Hettiarachchi; Katugampalage Don Prasanna Priyantha Gunathilake

Health risk assessment of heavy metals in food products from Iran (Case Study: Shushtar City)

Pages 178-188

10.22059/jfabe.2022.349327.1130

Khoshnaz Payandeh; Mohammad Velayatzadeh; Mohammad Hossein Amininasab

Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells

Pages 189-194

10.22059/jfabe.2023.350784.1132

Faezeh Afshin; Mousa Bohlooli; Ali Maghsoudi; Reza Sheikhnejad; Mostafa Khajeh; Ali Khatibi; Mansour Ghaffari-Moghaddam; Fatemeh Ghamari; Nader Sheibani