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

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 8, Issue 2, January 2026

Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves

Pages 1-10

10.22059/jfabe.2025.381998.1189

Fatuma L. Luhahi, Gédéon Ngiala Bongo, Roger Batubenga, Lionel Shotsha Asamboa, Nathalie Wangi Bosawu, Gisèle Kafuti Makengo, Simon Mpulusu Dibaluka

Profiling anti-Nutritional factors and toxic heavy metals in sesame oil: Comparative analysis of four Iranian varieties

Pages 11-16

10.22059/jfabe.2026.404269.1218

Sajad Izadi, Ali Shraei ardakani, Amin Ahmadi

Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes

Pages 17-26

10.22059/jfabe.2026.407136.1223

Fakhreddin Salehi, Sepideh Vejdanivahid

Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0

Pages 27-37

10.22059/jfabe.2026.405093.1221

Fereshteh Ramezani, Tahere Razzaghi

Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time

Pages 38-42

10.22059/jfabe.2026.403452.1216

Ali sahraei ardakani, Hamdollah Moshtaghi, Hossein Kiani, Seyed Ali Yasini Ardakani

Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds

Pages 43-50

10.22059/jfabe.2026.409072.1226

Sana Mohafez, Marjan Nouri

Journal of Food and Bioprocess Engineering

Issue 2

January 2026

Issue 1

December 2025

Publisher

University of Tehran

Director-in-Charge

Abdolmajid Liaghat

Editor-in-Chief

Maryam Salami

Production Manager

Mona Miran

Frequency

Semiannual

Online ISSN

2676-3494

CORE

Keywords Cloud

Antioxidant activity
Antioxidant
Optimization
Antimicrobial activity
Mechanical properties
Essential oil
GC-MS
Ultrasound
Shelf life
Curcumin
Edible film
total phenolic content
Physicochemical properties
phenolic compounds
Probiotic
Rheology
Antimicrobial
Rheological properties
FTIR
Probiotics
shelf-life
Encapsulation
Essential oils
hardness
Infrared heating
Pectin
Antibacterial
modeling
Edible coating
packaging
Sensory attributes
pomegranate
extraction
Apparent viscosity
Thermal properties
Lipid oxidation
Page model
Thin-layer drying
Genetic Algorithm
Hamburger
sensory evaluation
Texture
Food packaging
water vapor permeability
sesame oil
Aloe Vera
cholesterol
Bacillus cereus
Nanoemulsion
Basil seed gum
temperature
Power law
aqueous extract
Overall acceptance
Physical properties
Mazafati date
Microbial decontamination
Proximate analysis
qualitative characteristics
Herschel-Bulkley
Fermentation
Antidiabetic
Machine learning
Inulin
Saffron
antioxidant capacity
Flat bread
Active film
enzyme
Protein
yogurt
sourdough
Microwave
Chitosan
saturated fatty acids
rice
RSM
Egg white
Activation energy
cinnamon
Thermal processing
Food analysis
Green Technology
osmotic dehydration
Formulation
Chemical composition
Enzymatic hydrolysis
Oxidative stability
Functional Food
enrichment
Mineral
Particle size
Nanocomposite
Artificial Intelligence
Bioactive compounds
vitamin c
honey
Heavy metals
Banana leaves
Sinapic acid
Machine Vision
Lightness
Network Structure
peracetic acid
RSM technique
Paspalum scrobiculatum
Submerge fermentation
Anthocyanin
Diffusion coefficient
baking premixes
Sodium caseinate
Lipase enzyme
Coating
secondary metabolites
Nanotechnology
Nanochitin
Atomic absorption spectrophotometer
Sourdough starter culture
Yield prediction
Casson
Coleus scutellarioides
Energy drinks
viscosity
Basil seed mucilage
medicinal plants
dough characteristics
Crohn’s disease (CD)
Vacuum packaging
Ethanol, GC-Mass
Wall material
Zoulang
Bioactive peptides
Thermal treatment
Mathematical Modeling
antifungal effect
carboxymethyl cellulose
Inflammatory bowel disease (IBD)
Natural antioxidants
MCF-7 cells
paprika powder
Food safety
Loaves
Whey proteins
Food adulteration
bio-safety
Prebiotic
textural properties
Feature Fusion
TGA
Fatty acid composition
Amperometric
Cardamom
millet
Cold plasma
Maxwell model
Sodium diacetate
Moisture ratio
releasing phenolic
Viscoelastic properties
Black mulberry pomace
cell viability
Staphylococcus aureus
Liquid-liquid interface
Barberry juice
Sugar free beverage
shelf life extension
pretreatment
Killing kinetics
Box-Behnken
barrier properties
Continuous pasteurizer
vegetable oil
aqueous oil
Inhibitory activity
Microwave associated extraction
Gluten-free sponge cake
Rehydration ratio
sprouted amaranth
Corn
Zhumeria majdae
Batter
Moisture diffusivity
Alyssum homalocarpum
Alveograph
Ketchup
Consumer health
Artificial rosewater
Pasteurization
Extraction rate
almond
Carotenoid
Drying kinetics
Freezing
Fresh fruit
Microwave assisted extraction
Health Food
celiac disease
Lime juice
Pistachio peel
Chicken nugget

Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves

Profiling anti-Nutritional factors and toxic heavy metals in sesame oil: Comparative analysis of four Iranian varieties

Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes

Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0

Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time

Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds

Journal Archive

Volume 8 (2025)

Volume 7 (2024)

Volume 6 (2023)

Volume 5 (2022)

Volume 4 (2021)

Volume 3 (2020)

Volume 2 (2019)

Volume 1 (2018)

Publication Information

Indexing and Abstracting

Keywords Cloud