Journal of Food and Bioprocess Engineering

Journal of Food and Bioprocess Engineering

ISO Abbreviation: J Food Bioprocess Eng

Frequency: Semiannual

Language: English

Average Time to First Decision: Six Weeks

Acceptance Rate: About 30%

Open Access Journal Support

Most Visited Articles

Current Issue: Volume 3, Issue 1, Summer and Autumn 2019, Page 1-65


1		Chemical Composition of Seed and Seed Oil from Iranian Commercial Date Cultivars
	Page 1-8
	Abolfazl Golshan Tafti; Bahman Panahi
	View Article \| PDF 575.62 K

2		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
	Page 9-22
	Hoda Parseh; Alireza Shahablavasani
	View Article \| PDF 683.81 K

3		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
	Page 23-32
	Shahin Zomorodi; Elham Azarpazhooh; Homa Behmadi
	View Article \| PDF 695.98 K

4		Evaluation of General Knowledge on Transgenic Products as a Biosafety Needs: A Case Study of Iranian Universities Students
	Page 33-42
	Ali Hemmati; mehrdad pooyanmehr
	View Article \| PDF 424.32 K

5		Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology
	Page 43-56
	Zahra Mahdizadeh Barzoki; Zahra Emam- Djomeh; Morteza Rafiee-Tehrani; Elaheh Mortazavian; Ali akbar Moosavi Movahedi
	View Article \| PDF 602.12 K

6		Physicochemical, textural and sensory analysis of bread made from bakery premixe
	Page 57-65
	Zahra Sheikholeslami; Mahdi Karimi; Sepideh Yosefzadeh sani
	View Article \| PDF 541.75 K

Publication Information

Journal of Food and Bioprocess Engineering (JFABE)