Journal of Food and Bioprocess Engineering

Volume & Issue: Volume 4, Issue 1, June 2021, Pages 1-104

Number of Articles: 15

Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger

Pages 1-10

10.22059/jfabe.2020.306126.1056

Ehsan Bigdelian, Mohsen Labbafi, Mohammad Safari, Karamatollah Rezaei, Sayed Hadi Razavi

Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity

Pages 11-18

10.22059/jfabe.2020.308532.1062

Pashew Bayazidi, Hadi Almasi, Behbood Purfathi

Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry

Pages 19-25

10.22059/jfabe.2020.312165.1069

Maryam Farshidi, Jalal Moludi, Ali Mohebbi, Behzad Ebrahimi, Asa Kamali Shojaei

Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget

Pages 26-36

10.22059/jfabe.2020.314361.1075

Delasa Rahimi, Mahdieh Hasani, Mahdi Kashaninejad

Extraction of bioactive compounds from pomegranate: A review

Pages 37-42

10.22059/jfabe.2021.315382.1076

Zeinab Mehdipour Biregani, Anoosheh Sharifan

Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys

Pages 43-52

10.22059/jfabe.2021.313740.1074

Ali Jafari, Mohsen Esmaiili, Saber Amiri, Reza Heidari

Microscopic modeling of the rheological behavior of honey

Pages 53-57

10.22059/jfabe.2021.315887.1077

Olubukola Adebowale Akangbe, John Uju Nwalor, Olufunmilayo Oyenike Oyewale

Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate

Pages 58-62

10.22059/jfabe.2021.317538.1081

Zeinab Mehdipour Biregani, Hamed Ahari

The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity

Pages 63-68

10.22059/jfabe.2021.316882.1079

Mehdi Mohammadian, Arasb Dabbagh Moghaddam, Laleh Almasi, Shahnaz Bohlooli, Anousheh Sharifan

Antioxidant capacity and chemical composition of different parts of saffron flowers

Pages 69-74

10.22059/jfabe.2021.316326.1078

Akram Azghandi Fardaghi, Ali Es-haghi, Javad Feizy, Rajasekhar Lakshmipathy

Reduction of acrylamide by orange waste extract phenolic compounds in potato chips

Pages 75-81

10.22059/jfabe.2021.301112.1049

Somaye Seyedi, Majid Javanmarddakheli, Azade Shekarabi, Mahdi Shavandi, Sahra Farhadi

Preparation and properties of ginger essential oil nanocapsules

Pages 82-89

10.22059/jfabe.2021.312623.1071

Marjan Nouri, Faramarz Khodaiyan

An overview on the applications of nanotechnology for improving the safety of food products

Pages 90-93

10.22059/jfabe.2021.318969.1084

Shahnaz Bohlooli, Soheyl Eskandari

Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life

Pages 94-98

10.22059/jfabe.2021.319703.1087

Zahra Khoshdouni Farahani

Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples

Pages 99-104

10.22059/jfabe.2021.319085.1085

Aniseh Zarei Jelyani, Najmeh Khademipour, Abdoreza Aghajani

Journal of Food and Bioprocess Engineering

Issue 2

December 2021, Pages 105-199

Issue 1

June 2021, Pages 1-104

Journal Archive

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