Journal of Food and Bioprocess Engineering

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: Six Weeks

Acceptance Rate: About 30%

Open Access Journal Support

Most Visited Articles

Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace
Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste
Instrumental texture properties of Spanish Turrón, Italian Torrone and French Nougat
Optimization of edible alyssum homalocarpum films for physical and mechanical properties
Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse

Current Issue: Volume 2, Issue 1, Winter and Spring 2017, Page 1-73


1		Thermal Processing Determination Time for Fermented and Acidified Indigenes Iranian Vegetables
	Page 1-8
	Aslan Azizi
	View Article \| PDF (655 K)

2		Some Chemical Characteristics of Major Varieties of Sour Cherry Grown in Iran
	Page 9-15
	Ghasem Fadavi; Nadia Ahmadi; Changiz Esfandyari; Homa Behmadi
	View Article \| PDF (322 K)

3		Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of Taftoon bread
	Page 16-22
	Zahra sheikholeslami; mahdi karimi; Toktam Hejrani
	View Article \| PDF (253 K)

4		Effect of spray drying conditions and feed composition on the physical properties of Barerry (Berberis vulgaris) juice powder
	Page 23-39
	Atefeh ghollasi; Farideh Tabatabaei Yazdi; Mehdi Varidi; Mohebbat Mohebbi
	View Article \| PDF (883 K)

5		Effect of Sumac (Rhus coriaria) and Rosemary (Rosmarinus officinalis) Water extracts on microbial growth changes in ground beef meat
	Page 40-47
	farnaz Naseri Khalkhali; Maliheh Rahati Noveir
	View Article \| PDF (315 K)

6		Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice
	Page 48-54
	Morteza Aliasghari Aghdam; Hossein Mirsaeedghazi; Mohammad Aboonajmi; Mohammad Hossein Kianmehr
	View Article \| PDF (383 K)

7		Investigation of Physicochemical and Sensory Properties of a Zoulang (Eryngium caucasicum) Flavored Yogurt
	Page 55-62
	Maryam Hakimirad
	View Article \| PDF (3953 K)

8		Preparation and Characterization of a Bionanopolymer Film for Packaging Applications (a Case Study: Walnut Packaging)
	Page 63-73
	Behjat Tajeddin; Najmeh Ramedani; Habibullah Mirzaei
	View Article \| PDF (685 K)

Publication Information

Publisher
Tehran University
Director-in-Charge
Sayed Hadi Razavi
Editor-in-Chief
Zahra Emam-Djomeh
Managing Editor
Monireh Karimi
Production Manager
Farname Inc

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Journal of Food and Bioprocess Engineering (JFABE)