Main Subjects = Unit operations, process modelling and optimization in food engineering
A review of methods for reducing ice crystal size in food products
Volume 8, Issue 1, December 2025, Pages 18-27
10.22059/jfabe.2025.374553.1171
Majid Yousefi Vardanjani; Atosa Shafaroodi; Mehran Fatehi Peykani
Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder
Volume 8, Issue 1, December 2025, Pages 33-44
10.22059/jfabe.2025.397640.1204
Isaac M. Maitha; Michael W. Okoth; Lucy G. Njue; Duncan O. Mbuge
Study on the quality characteristics of cooked faba beans as affected by microwave treatment
Volume 7, Issue 2, December 2024, Pages 31-36
10.22059/jfabe.2024.381553.1187
Fakhreddin Salehi; Sara Ghazvineh; Mostafa Amiri
Combined effects of guar gum based edible coating and sonication on quality of fried potato slices
Volume 7, Issue 2, December 2024, Pages 37-43
10.22059/jfabe.2025.387612.1192
Fakhreddin Salehi; Mostafa Amiri; Sara Ghazvineh
Application of mathematical and genetic algorithm-artificial neural network models in microwave drying of sprouted quinoa
Volume 7, Issue 2, December 2024, Pages 44-50
10.22059/jfabe.2025.390056.1197
Sepideh Vejdanivahid; Fakhreddin Salehi
Rheological properties of Babolsar sugarcane syrup
Volume 5, Issue 1, June 2022, Pages 60-66
10.22059/jfabe.2022.339839.1111
Samaneh Khalili; Akram Sharifi; Marziyeh Hajiaghaei; Seyed Ali Mortazavi
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments
Volume 4, Issue 2, December 2021, Pages 160-167
10.22059/jfabe.2021.330805.1097
Morteza Kashaninejad; Masoud Najaf Najafi; Alireza Shateri
Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget
Volume 4, Issue 1, June 2021, Pages 26-36
10.22059/jfabe.2020.314361.1075
Delasa Rahimi; Mahdieh Hasani; Mahdi Kashaninejad
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