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
Most Visited Articles
- Antioxidant activity and mineral content of watermelon peel
- Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets
- The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
- A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel
- 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
Current Issue: Volume 6, Issue 1, June 2023, Pages 1-106
Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage
Pages 1-7
10.22059/jfabe.2022.343218.1114
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
10.22059/jfabe.2023.346742.1124
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
10.22059/jfabe.2023.352000.1134
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
10.22059/jfabe.2023.357033.1140
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
10.22059/jfabe.2023.353928.1137
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
10.22059/jfabe.2023.356462.1139
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
10.22059/jfabe.2023.353024.1135
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
10.22059/jfabe.2023.357329.1141
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
10.22059/jfabe.2023.362990.1148
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
10.22059/jfabe.2023.362869.1147
Saeed S. Albaseer; László Dören
Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability
Pages 87-99
10.22059/jfabe.2023.364614.1153
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
10.22059/jfabe.2023.363895.1149
Inioluwa Abosede Bamidele; Mathew Kolawole Bolade
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