Journal of Food and Bioprocess Engineering

Journal Archive

Volume 3 (2020)

Issue 1

Winter and Spring 2020, Pages 1-86

Volume 2 (2019)

Volume 1 (2018)

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

Most Visited Articles

A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel

Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins

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

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

Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp

1. Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.)

Pages 1-6

Akram Sharifi; Mehrdad Niakousari; Sadegh Rigi

2. Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing

Pages 7-14

Majid Javanmard; Akram Akbari

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

4. The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites

Pages 23-28

Behjat Tajeddin; Reza Famil Momen

5. Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network

Pages 29-34

Mahdi Shavandi; Alireza Sadeghi; Atena Sarani

6. Antioxidant activity and mineral content of watermelon peel

Pages 35-40

Javad Feizy; Moslem Jahani; Sima Ahmadi

7. Advantages of thermal stability of virgin olive oil over canola and frying oil

Pages 41-46

Saeed Keshavarz Moghadam; Maryam Moslehishad

8. A chromatographic method for detection of palm oil in butter

Pages 47-52

Javad Feizy; Moslem Jahani

9. Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract

Pages 53-60

Amir Hossein Mohammadian; Amir Pouya Ghandehari Yazdi; Mohsen Barzegar

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

12. Curcumin as a bioactive compound: biological properties and encapsulation methods

Pages 79-86

Zeinab Mehdipour Biregani; Maryam Gharachorloo

Publication Information

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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