Volume 23 (2024)
Volume 22 (2023)
Volume 21 (2022)
Volume 20 (2021)
Volume 19 (2020)
Volume 16 (2015)
Volume 9 ()
Volume 8 ()
Volume 7 ()
Volume 6 ()
Volume 5 ()
Volume 18 ()
Volume 17 ()
Volume 15 ()
Volume 14 ()
Volume 13 ()
Volume 12 ()
Volume 11 ()
Volume 10 ()

 

Number of Volumes 20
Number of Issues 61
Number of Articles 555
Number of Contributors 1,076
Article View 615,601
PDF Download 355,725
View Per Article 1109.19
PDF Download Per Article 640.95
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Number of Submissions 316
Accepted Submissions 161
Acceptance Rate 47
Time to Accept (Days) 148
Number of Indexing Databases 8

The journal "Food Engineering Research" is journal published since 2004 in Persian language, Semiannual publication and print-electronic format with open access, which is published by Agricultural Engineering Research Institute. The Journal of "Food Engineering Research" is not a member of the International Committee on Ethics in Publication (COPE), but it follows its principles. Authors of the article are obliged to observe scientific ethics and publish according to the instructions of this committee. The articles submitted for publication in the Journal of Food Engineering Research must be the result of original research in  current issues in technical research and the food industry  and have not been published in another journal or submitted to other journals at the same time. In order to protect the rights and intellectual property of the researchers and authors, the system "Hamanandjo-Irandoc" or "Hamanandiyab-Sinaob" is used for Persian articles and the software "iThenticate" is used for English articles in checking the authenticity of the articles in this publication. Similarity more than 35% is not acceptable. (Read More ...)

 

Publisher: Agricultural Engineering Research Institute

License number and date of the Ministry of  Science, Research and Technology: 18/3/311325 dated 2019 February  25

Frequency: Semiannual

Type of articles: Research article-  Review article- Analysis article- Short research article

The article Language: Persian

Abstract Language: English and Persian

Type of refereeing: Double-blind peer-reviewer

plagiarism diagnostic software:  "Hamanandjo-Irandoc" or "Hamanandiyab-Sinaob" (Persian) and  "iThenticate" (Abstract English)

Access to all articles: open access

Review and publishing fee: Yes (Article Processing Charges)

Release Policy: CC-BY

Ethical code: This publication follows the rules of COPE (Committee on Ethics in Publishing)

                                                                                                        

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Research Paper
Optimizing the operating conditions of temperature and time of whey desalination process using cationic resins by response surface method

Omid Ahmadi

Volume 24, Issue 1 , June 2025, Pages 1-14

https://doi.org/10.22092/fooder.2025.366792.1401

Abstract
  Reducing salt from whey is very important because it improves the quality and final taste of dairy products while also helping to maintain the health of consumers. Reducing the salt can enhance the reusability of whey and minimize environmental pollution. In the current research, cationic resins were ...  Read More

Effect of Drip Strips Irrigation Intervals on Quality Properties of Rice (Oryza sativa L.) cv. Anbarbo
Volume 23, Issue 1 , September 2024, , Pages 1-16

https://doi.org/10.22092/fooder.2023.361561.1360

Abstract
  Rice is one of the most important summer crops in Khuzestan province where its cultivation has been limited due to water scarcity in recent years. Water is the most important factor for sustainable production of many agricultural products and changes in soil moisture content during rice growth can affect ...  Read More

Investigation of production and physicochemical properties of Estamaran date vinegar
Volume 22, Issue 2 , March 2024, , Pages 45-54

https://doi.org/10.22092/fooder.2024.359191.1338

Abstract
  Vinegar has long been used worldwide as a basic seasoning that can be produced from different materials. Many reports have focused on the antioxidant activity of vinegar and its use to lose fat and weight. It is also one of the superior food additives as it contains different nutrients such as carbohydrates, ...  Read More

Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille
Volume 22, Issue 2 , March 2024, , Pages 1-20

https://doi.org/10.22092/fooder.2024.359116.1337

Abstract
  Fruit-based pastiles play a special role in the food culture of adolescents and young people, and their frequent and sufficient consumption has an effective role in achieving general health. In this study, functional pastille with a puffy texture was produced using the statistical method of central composite ...  Read More

A review of biosensors based on Anthocyanins, betalains and Curcumins in smart food packaging
Volume 22, Issue 2 , March 2024, , Pages 85-110

https://doi.org/10.22092/fooder.2024.362829.1370

Abstract
  Smart packages provide information of the state of the packaged food to the consumer by using materials that monitor and interact with the packaging environment, through an internal or external indicator. The use of artificial colors, as indicators of food freshness in food packaging, not only have toxic, ...  Read More

Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough
Volume 22, Issue 2 , March 2024, , Pages 69-84

https://doi.org/10.22092/fooder.2024.357439.1325

Abstract
  Simultaneous application of modern baking methods with fermented substrates is of great importance in controlling bread mouldiness. In the present study, predominant LAB was isolated from rice bran sourdough and after molecular identification, it was used as a starter culture in sourdough bread processing. ...  Read More

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