Journal of Food and Bioprocess Engineering

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Volume 4 (2021)
Issue 2 December 2021, Pages 105-199
Issue 1 June 2021, Pages 1-104
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: 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

 

        

             

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

Volume 4, Issue 2 , December 2021, Pages 105-111

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

Volume 4, Issue 2 , December 2021, Pages 112-119

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

Volume 4, Issue 2 , December 2021, Pages 120-124

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

Volume 4, Issue 2 , December 2021, Pages 125-134

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 nano particles 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 nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet

Elham Kavakebi; Amirali Anvar; Hamed Ahari; Abasali Motalebi

Volume 4, Issue 2 , December 2021, Pages 135-145

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

Abstract
  This study investigated the effect of rainbow trout fillet's packaging (Oncorhynchus mykiss) on polyvinyl alcohol films that activated by silver nanoparticles; even though, it synthesized ...  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

Volume 4, Issue 2 , December 2021, Pages 146-152

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
Production of functional fermented camel milk with Anti-<i>Helicobacter pylori</i> activity
7. Production of functional fermented camel milk with Anti-Helicobacter pylori activity

Yasaman Sadat Mostafavi; Maryam Salami; Massoud Amanlou; Maryam Moslehishad; Saeed Mirdamadi; Sepideh Moradi Marnilo

Volume 4, Issue 2 , December 2021, Pages 153-159

http://dx.doi.org/10.22059/jfabe.2021.326136.1095

Abstract
  The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter ...  Read More
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments
8. Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments

Morteza Kashaninejad; Masoud Najaf Najafi; Alireza Shateri

Volume 4, Issue 2 , December 2021, Pages 160-167

http://dx.doi.org/10.22059/jfabe.2021.330805.1097

Abstract
  In this study, the effect of different amounts of konjac gum (KG) (0 to 0.2%) and sage seed gum (SSG) (0 to 0.2%) as experimental variables of the mixture design and fat content (0 ...  Read More
Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (<i>Allium cepa</i> L.) at various pre-frying treatments
9. Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments

Simin Nobahari; Ali Reza Bassiri

Volume 4, Issue 2 , December 2021, Pages 168-174

http://dx.doi.org/10.22059/jfabe.2021.331399.1099

Abstract
  Effects of pretreatments (blanching, air-drying, osmotic dehydration and freezing) and process parameters: frying temperature (100, 110 and 120°C) and frying time: (180, 300 and ...  Read More
Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1
10. Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1

Elham Jahanmard; Javad Keramat; Ali Nasirpour; Rahmatollah Emadi

Volume 4, Issue 2 , December 2021, Pages 175-185

http://dx.doi.org/10.22059/jfabe.2021.334217.1101

Abstract
  Detoxification of solution and beer from aflatoxins B1 and G1 using layered double hydroxides is the focus of this study. The aluminum-magnesium layered double hydroxide (Al-Mg LDH) ...  Read More
Utilization of fermented whey protein concentrate and whey permeate in beard loaf making
11. Utilization of fermented whey protein concentrate and whey permeate in beard loaf making

Hossein Jooyandeh; Kuldip Singh Minhas

Volume 4, Issue 2 , December 2021, Pages 186-192

http://dx.doi.org/10.22059/jfabe.2021.335604.1102

Abstract
  The fermented whey protein concentrate (FWPC) and whey permeate (WP) at the levels of 0 (control), 25, 50, 75 and 100% were separately substituted instead of water (v/v) used for dough ...  Read More
Status of cholesterol in our diets: A review
12. Status of cholesterol in our diets: A review

Raliya Iliyasu; Abdulkarim Sabo Muhammad; Munir Abba Dandago; Hassana Jibril

Volume 4, Issue 2 , December 2021, Pages 193-199

http://dx.doi.org/10.22059/jfabe.2021.330882.1098

Abstract
  Cardiovascular disease (CVD) is the leading cause of death in the world. Hypercholesterolemia, characterized by elevated blood low-density lipoprotein cholesterol (LDL-C) concentrations, ...  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 , 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
Antioxidant activity and mineral content of watermelon peel
2. 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
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 , 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
4. 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
5. 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
Extraction of phenolic compounds from <i>Agrimonia eupatoria</i> using microwave and ultrasound-assisted extraction methods
1. Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods

Ata Moeini; Seyed Ali Mortazavi; Akram Sharifi

Articles in Press, Accepted Manuscript, Available Online from 27 February 2022

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
2. 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

Articles in Press, Accepted Manuscript, Available Online from 12 April 2022

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
3. Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces

Safoora Karimi; Ana Abiri; Mojtaba Shafiee

Articles in Press, Accepted Manuscript, Available Online from 19 April 2022

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
4. Health impacts and functional properties of lycopenes: A review

Ali Motamedzadegan; Azita Nemati

Articles in Press, Accepted Manuscript, Available Online from 24 April 2022

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
5. 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

Articles in Press, Accepted Manuscript, Available Online from 03 May 2022

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>
6. Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis

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

Articles in Press, Accepted Manuscript, Available Online from 03 May 2022

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
7. The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network

Mahdi Shavandi; Alireza Sadeghi; Atena Sarani

Articles in Press, Accepted Manuscript, Available Online from 09 May 2022

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
8. Rheological properties of Babolsar sugarcane syrup

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

Articles in Press, Accepted Manuscript, Available Online from 09 May 2022

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
9. Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness

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

Articles in Press, Accepted Manuscript, Available Online from 24 May 2022

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>
10. Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens

Atefeh Niazi; Homa Torabizadeh

Articles in Press, Accepted Manuscript, Available Online from 24 May 2022

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
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

Frequency: Semiannual

Online ISSN: 2676-3494

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