Journal of Food and Bioprocess Engineering

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

Antioxidant activity and mineral content of watermelon peel
Recent advances in the extraction methods of essential oils and oleoresins from plant materials and its potential applications: A comprehensive review
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

Validation of an analytical method to determine the content of ochratoxin A in malt extract and malt beverage

Pages 1-6

10.22059/jfabe.2024.376660.1175

zahra alaei roozbahani; Masoumeh Mahmoudi-Meymand; Mansooreh Mazaheri; Ghazaleh Aliakbarzadeh

Introducing wild almond oil as a healthier alternative for frying purposes

Pages 7-14

10.22059/jfabe.2024.377689.1177

Karamatollah Rezaei; Javad Majidian; Farzaneh Kamandloo

Effect of addition of microcapsules produced with Cress Seed Gum and Acacia Senegal Gum containing thymol on the quality and shelf life of functional yogurt during storage in the refrigerator

Pages 15-22

10.22059/jfabe.2024.378610.1183

elham Badri; Toktam Mostaghim; Lida shahsavani

Impact of Controlled Fermentation on Quality Characteristics, and Antioxidant Activity of Sourdough Bread

Pages 23-30

10.22059/jfabe.2024.380465.1186

Delasa Rahimi; Alireza Sadeghi; Maryam Ebrahimi; Mahdi Kashaninejad

Study on the quality characteristics of cooked faba beans as affected by microwave treatment

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

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

Pages 44-50

10.22059/jfabe.2025.390056.1197

Sepideh Vejdanivahid; Fakhreddin Salehi

Exploring the Nutritional and Therapeutic Potentials of Red Seaweeds: A Review

Pages 51-68

10.22059/jfabe.2025.377923.1180

Simmaky Surendran; RGS Wijesekara; Sukirtha Srivarathan; KDPP Gunathilake

Anti-tumor activity of Teucrium polium extracts in MCF-7 breast cancer cells: A comparison with Cisplatin

Pages 69-74

10.22059/jfabe.2025.388073.1194

Mousa Bohlooli; Shabnam Zahedi; Ali Maghsoudi; Reza Sheikhnejad; Fatemeh Ghamari; Mostafa Khajeh; Ali Khatibi; Parisa Hasanein; Mansour Ghaffari-Moghaddam; Nader Sheibani