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
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
Antioxidant capacity and chemical composition of different parts of saffron flowers
Effect of edible organic acids (ascorbic, citric, malic, and tartaric) on the rheological behavior of xanthan gum dispersion
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora
Current Issue: Volume 9, Issue 1, October 2026 

MODELING THERMAL DESTRUCTION CHARACTERISTICS OF BACILLUS CEREUS IN SORHUM (Sorghum bicolor L. MOENCH) STARCH

10.22059/jfabe.2026.408362.1225

Waliu Adebayo, Kehinde Adekunbi Taiwo, Williams Oladapo Adejuwon, Oluwabukunmi A Alakija, Roheemot Bisola Shittu

Journal of Food and Bioprocess Engineering

October 2026

Publisher
University of Tehran
Director-in-Charge
Abdolmajid Liaghat
Editor-in-Chief
Seyed Hadi Razavi
Production Manager
Mona Miran
Frequency
Semiannual
Online ISSN
2676-3494

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