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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%

 

 

 

        

             

Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling
1. Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling

Seyed Abolfazl Tabibian; Mohsen Labbafi; Gholamreza Askari; Hamidreza Ghomi; Alireza Rezaeinezhad

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 87-94

http://dx.doi.org/10.22059/jfabe.2020.297658.1046

Abstract
  In this study, the drying kinetics of saffron stigmas pretreated by atmospheric pressure cold plasma pretreatment (15, 30, 45 and 60 s) followed by hot air drying (60°C and 1.5 ...  Read More
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
2. Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

Sara Aghajanzadeh; Mohammad Ganjeh; Seid Mahdi Jafari; Mahdi Kashaninejad; Aman Mohammad Ziaiifar

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 95-100

http://dx.doi.org/10.22059/jfabe.2020.306719.1057

Abstract
  Thermal processing of the key lime juice leads to the inactivation of pectin methylesterase (PME) and the degradation of ascorbic acid (AA). These changes affect directly the cloud ...  Read More
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from <i>Zataria multiflora</i>
3. Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora

Safoora Karimi; Shady Sharifzadeh; Habib Abbasi

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 101-109

http://dx.doi.org/10.22059/jfabe.2020.308833.1064

Abstract
  Sequential ultrasound-microwave associated extraction (SUMAE) is a combination of ultrasound waves and microwaves energies in which ultrasonic extraction is used as a pretreatment. ...  Read More
Thermal aggregation of egg white proteins as affected by saccharides
4. Thermal aggregation of egg white proteins as affected by saccharides

Mahshad Nasabi; Mohsen Labbafi

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 110-115

http://dx.doi.org/10.22059/jfabe.2020.307261.1060

Abstract
  Thermal characteristics of egg white proteins (EWP) may differ in the presence of saccharides. Therefore, the influence of saccharides including carboxymethyl cellulose (CMC), pectin, ...  Read More
TaqMan real-time PCR: a reliable method to detect meat species
5. TaqMan real-time PCR: a reliable method to detect meat species

Sahar Porzahmat Shirvan; Maryam Azizkhani; Maryam Torabi; Mahyar Sharifan

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 116-120

http://dx.doi.org/10.22059/jfabe.2020.310078.1065

Abstract
  The aim of this study was to detect and identify meat species (beef, lamb, pork, chicken, donkey, and horse) in Kebab as a Halal meat-based food sold in on-road-restaurants of North ...  Read More
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods
6. Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods

Zarifeh Raji; Hossein Kiani

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 121-127

http://dx.doi.org/10.22059/jfabe.2020.308224.1061

Abstract
  The goal of this study was to investigate the most suitable kinetic models for pectin extraction by way of ultrasound-assisted extraction (UAE) and conventional heating extraction (CHE) ...  Read More
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods
7. Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods

Reza Farahmandfar; Behraad Tirgarian

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 128-137

http://dx.doi.org/10.22059/jfabe.2020.308599.1063

Abstract
  In recent years, the attention on essential oils (EOs) as natural additives of food products have been rapidly growing due to the extended health risk of synthetic preservatives. Artificial ...  Read More
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme
8. Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme

Rahim Rahebi Bardi; Mahsa Tabari; Hamid Tavakolipor

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 138-146

http://dx.doi.org/10.22059/jfabe.2020.310311.1066

Abstract
  Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting ...  Read More
An investigation on the possibility of production of cookie containing sunflower seed meal flour and <i>Rosa damascena</i> waste extract
9. An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract

Zahra Kamali; Shima Moazzezi; Ghazal Labbeiki

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 147-159

http://dx.doi.org/10.22059/jfabe.2020.310632.1067

Abstract
  In recent years, the production of nutritious snacks has received much attention. Food industry by-products represent an abundant source of nutrients and are often used as an animal ...  Read More
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review
10. Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review

Behzad Nasehi

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 160-167

http://dx.doi.org/10.22059/jfabe.2020.306762.1059

Abstract
  Today, due to the interest of consumers in nutritional properties of food, the demands for the production of functional foods have increased. Pasta is one of the most important and ...  Read More
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese
11. The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese

Abbas Jalilzadeh; Javad Hesari; Syed Hadi Peighambardoust; Issa Javidipour

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 168-177

http://dx.doi.org/10.22059/jfabe.2020.306083.1068

Abstract
  The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf ...  Read More
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates
12. Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates

Fereshteh Salajegheh; Behjat Tajeddin; Bahman Panahi; Hadi Karimi

Volume 3, Issue 2 , Summer and Autumn 2020, Pages 178-184

http://dx.doi.org/10.22059/jfabe.2020.306636.1058

Abstract
  Maintaining optimum quality and eliminating dates of contamination, cleanup and packaging to extend the shelf life is one of the country's priorities and policies. Edible coatings with ...  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
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins
3. 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
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
4. 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
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
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

Articles in Press, Accepted Manuscript, Available Online from 04 September 2020

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

Articles in Press, Accepted Manuscript, Available Online from 12 September 2020

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

Articles in Press, Accepted Manuscript, Available Online from 01 November 2020

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

Articles in Press, Accepted Manuscript, Available Online from 01 December 2020

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

Articles in Press, Accepted Manuscript, Available Online from 04 January 2021

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

Articles in Press, Accepted Manuscript, Available Online from 11 January 2021

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
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips
7. Reduction of acrylamide by orange waste extract phenolic compounds in potato chips

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

Articles in Press, Accepted Manuscript, Available Online from 18 January 2021

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
Microscopic modeling of the rheological behavior of honey
8. Microscopic modeling of the rheological behavior of honey

Olubukola Adebowale Akangbe; John Uju Nwalor; Olufunmilayo Oyenike Oyewale

Articles in Press, Accepted Manuscript, Available Online from 03 February 2021

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
9. Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate

Zeinab Mehdipour Biregani; Hamed Ahari

Articles in Press, Accepted Manuscript, Available Online from 04 February 2021

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
10. 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

Articles in Press, Accepted Manuscript, Available Online from 04 February 2021

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
11. Antioxidant capacity and chemical composition of different parts of saffron flowers

Akram Azghandi Fardaghi; Ali Eshaghi; Javad Feizy; Rajasekhar Lakshmipathy

Articles in Press, Accepted Manuscript, Available Online from 10 February 2021

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
Preparation and properties of ginger essential oil nanocapsules
12. Preparation and properties of ginger essential oil nanocapsules

Marjan Nouri; Faramarz Khodaiyan

Articles in Press, Accepted Manuscript, Available Online from 10 February 2021

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

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

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
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini)
14. 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, Accepted Manuscript, 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 (L.paracasei and B.lactis). Probiotics viability in the ...  Read More
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life
15. Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

Zahra Khoshdouni Farahani

Articles in Press, Accepted Manuscript, Available Online from 17 April 2021

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
16. 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

Articles in Press, Accepted Manuscript, Available Online from 24 April 2021

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
RSM-CFD modeling for optimizing the apricot water evaporation
17. RSM-CFD modeling for optimizing the apricot water evaporation

Azadeh Ranjbar Nedamani; Seyed Jafar Hashemi

Articles in Press, Accepted Manuscript, 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
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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