Journal of Food and Bioprocess Engineering

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Volume 3 (2020)
Volume 2 (2019)
Volume 1 (2018)

 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: Two Weeks

Acceptance Rate: About 30%

 

 

 

        

             

Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by <i>Aspergillus niger</i>
1. Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger

Ehsan Bigdelian; Mohsen Labbafi; Mohammad Safari; Karamatollah Rezaei; Sayed Hadi Razavi

Volume 4, Issue 1 , Winter and Spring 2021, Pages 1-10

http://dx.doi.org/10.22059/jfabe.2020.306126.1056

Abstract
  Canola meal was solid-stately fermented (SSF) by Aspergillus niger CBS 120.49 to increase its total phenolic content (TPC) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ...  Read More
Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity
2. Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity

Pashew Bayazidi; Hadi Almasi; Behbood Purfathi

Volume 4, Issue 1 , Winter and Spring 2021, Pages 11-18

http://dx.doi.org/10.22059/jfabe.2020.308532.1062

Abstract
  The aim of this research was to compare the effect of free and immobilized Lysozyme on the physicochemical and antimicrobial properties of sodium caseinate (SC) based active films. ...  Read More
Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry
3. Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry

Maryam Farshidi; Jalal Moludi; Ali Mohebbi; Behzad Ebrahimi; Asa Kamali Shojaei

Volume 4, Issue 1 , Winter and Spring 2021, Pages 19-25

http://dx.doi.org/10.22059/jfabe.2020.312165.1069

Abstract
  The fast–growing global concern of food safety has resulted in increased monitoring of pesticide residues in food products. In this study, 250 different samples of fruits (apple, ...  Read More
Effects of Infrared cooking techniques and Balangu (<i>Lallemantia royleana</i>) gum concentration on quality characteristics and stress relaxation of chicken nugget
4. Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

Delasa Rahimi; Mahdieh Hasani; Mahdi Kashaninejad

Volume 4, Issue 1 , Winter and Spring 2021, Pages 26-36

http://dx.doi.org/10.22059/jfabe.2020.314361.1075

Abstract
  In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques (deep frying, Infrared cooking, Infrared cooking - post frying (IR-PF) and pre frying - Infrared ...  Read More
Extraction of bioactive compounds from pomegranate: A review
5. Extraction of bioactive compounds from pomegranate: A review

Zeinab Mehdipour Biregani; Anoosheh Sharifan

Volume 4, Issue 1 , Winter and Spring 2021, Pages 37-42

http://dx.doi.org/10.22059/jfabe.2021.315382.1076

Abstract
  Increasing demands for health-promoting compounds originated from natural sources have led to a surge of interest in studies in the field of extraction and purification of such components ...  Read More
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys
6. Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys

Ali Jafari; Mohsen Esmaiili; Saber Amiri; Reza Heidari

Volume 4, Issue 1 , Winter and Spring 2021, Pages 43-52

http://dx.doi.org/10.22059/jfabe.2021.313740.1074

Abstract
  The present study provides an analysis of physicochemical, biochemical, and rheological properties of four types of monofloral honey: Ziziphus, Thymus, Astragalus, and Alfalfa. Physicochemical ...  Read More
Microscopic modeling of the rheological behavior of honey
7. Microscopic modeling of the rheological behavior of honey

Olubukola Adebowale Akangbe; John Uju Nwalor; Olufunmilayo Oyenike Oyewale

Volume 4, Issue 1 , Winter and Spring 2021, Pages 53-57

http://dx.doi.org/10.22059/jfabe.2021.315887.1077

Abstract
  The rheological behavior of honey fluid was model at molecular level using the trajectory of the sphericity of the particles in which the interactions are   represented with ...  Read More
Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate
8. Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate

Zeinab Mehdipour Biregani; Hamed Ahari

Volume 4, Issue 1 , Winter and Spring 2021, Pages 58-62

http://dx.doi.org/10.22059/jfabe.2021.317538.1081

Abstract
  In the present study, the effect of enzymatic hydrolysis on the antioxidant properties of whey protein isolate (WPI) was studied. Therefore, the whey protein solution was hydrolyzed ...  Read More
The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity
9. The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity

Mehdi Mohammadian; Arasb Dabbagh Moghaddam; Laleh Almasi; Shahnaz Bohlooli; Anousheh Sharifan

Volume 4, Issue 1 , Winter and Spring 2021, Pages 63-68

http://dx.doi.org/10.22059/jfabe.2021.316882.1079

Abstract
  Functional emergency food rations with health-promoting attributes can improve the performance of armed forces during military missions, especially if there would not be enough time ...  Read More
Antioxidant capacity and chemical composition of different parts of saffron flowers
10. Antioxidant capacity and chemical composition of different parts of saffron flowers

Akram Azghandi Fardaghi; Ali Es-haghi; Javad Feizy; Rajasekhar Lakshmipathy

Volume 4, Issue 1 , Winter and Spring 2021, Pages 69-74

http://dx.doi.org/10.22059/jfabe.2021.316326.1078

Abstract
  Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antioxidant capacity and chemical compositions of various parts of saffron. The IC50 for ...  Read More
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips
11. Reduction of acrylamide by orange waste extract phenolic compounds in potato chips

Somaye Seyedi; Majid Javanmarddakheli; Azade Shekarabi; Mahdi Shavandi; Sahra Farhadi

Volume 4, Issue 1 , Winter and Spring 2021, Pages 75-81

http://dx.doi.org/10.22059/jfabe.2021.301112.1049

Abstract
  Acrylamide can lead to carcinogenic, genotoxic, and neurotoxic risks. Adding plant extracts containing phenolic compounds significantly affected acrylamide formation. In this research ...  Read More
Preparation and properties of ginger essential oil nanocapsules
12. Preparation and properties of ginger essential oil nanocapsules

Marjan Nouri; Faramarz Khodaiyan

Volume 4, Issue 1 , Winter and Spring 2021, Pages 82-89

http://dx.doi.org/10.22059/jfabe.2021.312623.1071

Abstract
  Ginger herb has remarkable antimicrobial and antioxidant activities. In the present study, the aim is to investigate the effect of chitosan as an encapsulation on the physicochemical ...  Read More
An overview on the applications of nanotechnology for improving the safety of food products
13. An overview on the applications of nanotechnology for improving the safety of food products

Shahnaz Bohlooli; Soheyl Eskandari

Volume 4, Issue 1 , Winter and Spring 2021, Pages 90-93

http://dx.doi.org/10.22059/jfabe.2021.318969.1084

Abstract
  The rapid spread of nanotechnology has led to the application of this technology in different sectors of the food industry such as processing, packaging, storage, transport, and safety. ...  Read More
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
14. Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

Zahra Khoshdouni Farahani

Volume 4, Issue 1 , Winter and Spring 2021, Pages 94-98

http://dx.doi.org/10.22059/jfabe.2021.319703.1087

Abstract
  In this paper, it was aimed to investigate physicochemical and sensorial characteristics of cocoa sponge cake containing xanthan gum during maintenance interval. To reduce the stiffness ...  Read More
Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples
15. Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples

Aniseh Zarei Jelyani; Najmeh Khademipour; Abdoreza Aghajani

Volume 4, Issue 1 , Winter and Spring 2021, Pages 99-104

http://dx.doi.org/10.22059/jfabe.2021.319085.1085

Abstract
  In this study, an attempt was made to identify the differences between the two rosewater samples by identifying the chemical volatile compounds present in the original and artificial ...  Read More
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel
1. 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 , Summer and Autumn 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
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
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

Hoda Parseh; Alireza Shahablavasani

Volume 2, Issue 1 , Winter and Spring 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
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
3. 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 , Summer and Autumn 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
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins
4. 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 , Winter and Spring 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
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
5. 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

Shahin Zomorodi; Elham Azarpazhooh; Homa Behmadi

Volume 2, Issue 1 , Winter and Spring 2019, , Pages 13-18

Abstract
  In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, ...  Read More
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
1. The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)

Fatemeh Khaji; Zeinab E. Mousavi; Hossein Kiani; Sayed Hadi Razavi

Articles in Press, Corrected Proof, Available Online from 13 March 2021

http://dx.doi.org/10.22059/jfabe.2021.317525.1080

Abstract
  This study investigated the possibility of developing a novel functional sesame paste based dessert bearing probiotic bacteria (Lactobacillus paracasei and Bifidobacterium lactis). ...  Read More
RSM-CFD modeling for optimizing the apricot water evaporation
2. RSM-CFD modeling for optimizing the apricot water evaporation

Azadeh Ranjbar Nedamani; Seyed Jafar Hashemi

Articles in Press, Corrected Proof, Available Online from 12 May 2021

http://dx.doi.org/10.22059/jfabe.2021.320809.1088

Abstract
  In this paper, the response surface methodology is complemented with CFD simulation in order to study the optimization of the drying process of apricot slices. A Box-Behnken design ...  Read More
Antimicrobial effect of clove alcoholic extract and essential oil on <i>Escherichia coli</i> O157: H7
3. Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7

Zahra Khoshdouni Farahani

Articles in Press, Corrected Proof, Available Online from 29 June 2021

http://dx.doi.org/10.22059/jfabe.2021.322351.1089

Abstract
  The importance of using different medicinal plants indicates their health and valuable effects such as antioxidant, antimicrobial, anti-inflammatory effects and etc. In this research, ...  Read More
Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (<i>Crocus sativus</i> L.)
4. Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.)

Seyed Abolfazl Tabibian; Mohsen Labbafi; Gholamreza Askari

Articles in Press, Corrected Proof, Available Online from 16 July 2021

http://dx.doi.org/10.22059/jfabe.2021.319103.1086

Abstract
  Saffron flower waste is a new source of pectin and response surface methodology (RSM) was used to optimize the microwave-assisted acid extraction process. The optimal extraction conditions ...  Read More
The effect of PVA coated film containing silver nanoparticles synthesized from aqueous <i>Satureja rechingeri</i> extract on shelf life of rainbow trout (<i>Oncorhynchus mykiss</i>) fillet
5. The effect of PVA coated film containing silver nanoparticles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet

Elham Kavakebi; Amirali Anvar; Hamed Ahari; Abasali Motalebi

Articles in Press, Accepted Manuscript, Available Online from 08 August 2021

http://dx.doi.org/10.22059/jfabe.2021.325907.1094

Abstract
  In this study, The effect of rainbow trout fillet's packing (Oncorhynchus mykiss) with polyvinyl alcohol films which activated by silver nano particles that synthesized from aqueous ...  Read More
Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties
6. Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties

Elaheh Moradi; Javad Feizy; Rajasekhar Lakshmipathy

Articles in Press, Accepted Manuscript, Available Online from 01 September 2021

http://dx.doi.org/10.22059/jfabe.2021.323338.1091

Abstract
  The present study reports the microencapsulation of extracts of saffron pollens containing polyphenolic compounds. Saffron pollen exhibit varying properties such as antioxidant and ...  Read More
Journal of Food and Bioprocess Engineering

Publisher:
University of Tehran

Director-in-Charge:
  Abdolmajid Liaghat

Editor-in-Chief:
  Faramarz Khodaiyan

Managing Editor:
  Seyed Saeid Hosseini

Online ISSN: 2676-3494

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