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




Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage

Pages 1-7


Samira Dehghani; Mohammad Noshad; Saadat Rastegarzadeh; Mohammad Hojjati; Ali Fazlara

Development and performance evaluation of small-scale low-viscous juice continuous pasteurizer

Pages 8-17


Julia Kigozi; Emmanuel Baidhe; Hussein Kivumbi Balimunsi

Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method

Pages 18-25


Mahdi Karimi; Zahra Sheikholeslami; Mahdi Ghiafehdavoodi; Mohsen Ghods-rohani

Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage

Pages 26-33


Shabnam Mohammadi; Mohammad Ali Sahari; Zeinab Mehdipour Biregani

Impact of germination on the physicochemical and rheological properties of flours and starch granular morphology of Panicum miliaceum (Proso millet), Paspalum scrobiculatum (Kodo millet), and Setaria italica (Foxtail millet)

Pages 34-42


N. N. G. Chiranthika; A. Chandrasekara; K. D. P. P. Gunathilake

Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour

Pages 43-48


Maryam Sarmasti; Mansooreh Sadat Mojani-Qomi; Mahbobeh Sadat Zolfaghari

Synbiotic microencapsulation of corncob xylooligosaccharide and in vitro study for bioactivity and stability upon digestion and storage

Pages 49-58


Hasini Geethma Wanigasinghe; Niranjalie Perera; Nadeesh Adassooriya

Evaluation of antioxidant, anti-inflammatory and anti-diabetic properties of noni fruit (Morinda citrifolia L.) and its simulated gastrointestinal digesta fractions

Pages 59-68


Haththotuwa Gamage Amal Sudaraka Samarasinghe; Dona Chamara Kumari Illeperuma; Katugampalage Don Prasanna Priyantha Gunathilake

Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature

Pages 69-80


Ali Mozafari; Amirali Anvar; Amir Mirzaei; Maryam Ataee

Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection

Pages 81-86


Saeed S. Albaseer; László Dören

Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability

Pages 87-99


Bahram Hasani; Fakhri Shahidi; Seyed Ali Mortazavi; Mohabbat Mohebi; Reza Farhoosh

Variability of properties of starch isolated from yam-soybean composite flour formulation intended for ‘amala’ (yam-based doughmeal) preparation

Pages 100-106


Inioluwa Abosede Bamidele; Mathew Kolawole Bolade


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