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 18
Number of Issues 58
Number of Articles 533
Number of Contributors 1,033
Article View 573,250
PDF Download 317,847
View Per Article 1075.52
PDF Download Per Article 596.34
-----------------------------------------
Number of Submissions 300
Accepted Submissions 142
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)

                                                                                                        

=======================================

 

 

Research Paper
Effect of whey protein and flaxseed gum on physical and sensory properties Jujube-apple puree puffy pastille

Elham Azarpazhooh; Parvin Sharayei; Hadi Zeraatgar; Bita Beyzaie

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

Research Paper
Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce

Alireza Rahman; Farzad Kazemipour; Fatemeh Hosseinmardi

Volume 22, Issue 2 , March 2024, Pages 21-44

https://doi.org/10.22092/fooder.2024.362585.1368

Abstract
  Extensive research has been conducted in many industries, including the mayonnaise industry, to explore the use of fat substitutes and to create useful products, which is especially relevant given the growing prevalence of obesity and its associated illnesses in society. In this study, mayonnaise was ...  Read More

Research Paper
Investigation of production and physicochemical properties of Estamaran date vinegar

Leila Behbahani; Maryam Ravaghi

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

Research Paper
Investigation of dynamic and physicochemical properties of loaded- propolis extract nanoparticles

Mansooreh Soleimanifard; Javad Feizy

Volume 22, Issue 2 , March 2024, Pages 55-68

https://doi.org/10.22092/fooder.2024.361745.1362

Abstract
  Propolis is rich in bioactive compounds, including antioxidant and antimicrobial compounds, therefore it is necessary to protect these sensitive compounds by high-performance methods such as encapsulation. The purpose of this research was to produce nanoparticles containing the propolis extract and to ...  Read More

Research Paper
Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough

Mahdi Pourrashidi; Alireza Sadeghi; Aman mohammad Ziaiifar; Mohammad Ghorbani; Zohreh Mokhtari

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

A review of biosensors based on Anthocyanins, betalains and Curcumins in smart food packaging

Bahareh Nowruzi; Negin Khoshnood; Sara Sory

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

Research Paper
Effect of Extrusion Process on Qualitative Characteristics of Rice Bran Oil of Tarom and Khazar Cultivars

Seyed Mahdi Hosseini Bahri; Reza Esmaeilzadeh Kenari; zeynab Raftani Amiri

Volume 22, Issue 2 , March 2024, Pages 111-131

https://doi.org/10.22092/fooder.2024.363337.1373

Abstract
  Rice bran is a by-product of the rice milling process and the outer layer of brown rice. In this study, rice bran of Tarom and Khazar cultivars were placed in an extrusion machine at 120 and 140 ° C and 40 bar pressure after 12 hours of grinding process, and then rice bran oil was extracted by using ...  Read More

The Comparison of the Zedo Gum with Carboxy Methylcellulose and Inulin on the Quality, Viscosity and Sensory Properties of Fruit Frozen Yogurt

Shahin Zomorodi; Sahar Kheirkhah Fogara; Leila Rozbeh; Sara Jafarian

Volume 22, Issue 1 , June 2023, , Pages 1-14

https://doi.org/10.22092/fooder.2020.352523.1289

Abstract
  Frozen yogurt is a kind of dairy dessert that combines the flavor of yogurt with the texture of ice cream. Stabilizers are preventing the formation of ice crystals due to their connection with a part of the water present in the product. In this study, the effect of 0.3 and 0.4% zedo, 0.1% carboxyl methyl ...  Read More

The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation

Zahra Malekzadeh; Seyed Ebrahim Hoseini; Homa Behmadi

Volume 21, Issue 1 , August 2022, , Pages 93-108

https://doi.org/10.22092/fooder.2022.354081.1299

Abstract
  Phosphates are used as stabilizers and emulsifiers in many processed foods. Phosphates are used in more than 65% of meat products. Due to the potential health risks of phosphate consumption and the tendency of consumers to buy phosphate-free or phosphate-reduced products, several studies have been conducted ...  Read More

A two-dimensional model of deep fat frying heat transfer and its evaluation in a potato food model

Azar Naghavi Gargari; Narmella Asefi; Leila Roofegarinejad

Volume 21, Issue 1 , August 2022, , Pages 13-34

https://doi.org/10.22092/fooder.2020.342853.1268

Abstract
  In the present study, the two-dimensional modelling of heat transfer during the deep-fat frying process was investigated. In the first stage, three temperature levels of 150, 160, and 170 °C were selected for frying and recorded by a K-type thermocouple. In order to record the temperature changes ...  Read More

Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread

Azadeh Ranjbar Nedamani; Seyedeh Maedeh Hashemi

Volume 21, Issue 1 , August 2022, , Pages 165-178

https://doi.org/10.22092/fooder.2021.343625.1277

Abstract
  In this work, the application of natural pigment in bread was studied according to consumer’s attitudes. The amount of 0, 0.5, 1.5, and 2 g oleoresins of spinach chlorophyll and tomato lycopene, also the Berberis Vulgaris extract was added to 30 g dough. After bread cooking, the bread moisture, ...  Read More

Improving the Stability and Anti-Cancer Properties of Curcumin Loaded Eudragit Coated Cubosomes Against HT-29 Colorectal Cancer Cells

Maryam Salek-Nejat; Zahra Emam-Djomeh; Gholamreza Askari

Volume 22, Issue 1 , June 2023, , Pages 35-48

https://doi.org/10.22092/fooder.2022.357636.1327

Abstract
  Nanocubosomes are a collection of lipid particles that can be used in the preparation of nanoparticles. In this study, we seek to investigate the feasibility of producing curcumin nanocubosomes by intestinal lining and to investigate the effect of encapsulation on release profile and in vitro cell cytotoxicity. ...  Read More

Research Paper
Effect of Drip Strips Irrigation Intervals on Quality Properties of Rice (Oryza sativa L.) cv. Anbarbo

Maryam Ravaghi; Leila Behbahani; Ali Mokhtaran; Kobra Tajaddodi Talab; Alireza Ghodsvali; asefeh latifi

Articles in Press, Accepted Manuscript, Available Online from 12 August 2023

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

Research Paper
Investigating the effect of ultrasound process on the extraction of phenolic compounds and lactic acid bacteria in the improvement of biological properties of black raspberry juice and prevention of tilapia fish oxidation

Mohammad Mahdi Karimkhani; Abdollah Jamshidi; Mahmoud Nasrollahzadeh; Mohammad Armin; Tayebeh Zeinali; seid mehdi jafari

Articles in Press, Accepted Manuscript, Available Online from 11 June 2024

https://doi.org/10.22092/fooder.2023.362564.1367

Abstract
  The aim of study was to investigate the effect of the ultrasound extraction on phenolic compounds and also to improve the properties of black raspberry juice (Rubus Dolichocarpus) by adding Lactobacillus gaseri and L.casei bacteria. First, raspberry juice was extracted by ultrasonic method with constant ...  Read More

Research Paper
The use of anti-freezing agents in preventing the production of reducing sugars during cold stress and potato storage
Articles in Press, Accepted Manuscript, Available Online from 19 June 2024

https://doi.org/10.22092/fooder.2024.364492.1381

Abstract
  For preventing the production of reducing sugars during cold stress in potatoes, this project was implemented using a factorial experiment in the form of a completely randomized design in 3 repetitions. The treatments were: two potato varieties (Agria and Fontin), antifreeze agents (spraying calcium ...  Read More

Research Paper
The effect of xanthan gel on the rheological properties of wheat flour dough and the quality of Gholach bread

Mansooreh Soleimanifard

Articles in Press, Accepted Manuscript, Available Online from 19 June 2024

https://doi.org/10.22092/fooder.2024.361497.1359

Abstract
  In recent years use of additives particularly hydrocolloids in bakery industries has become prevalent. This research was carried out to evaluate the effects of gel of xanthan on rheological properties of dough of flour of wheat and physicochemical properties (volume, specific volume, hardness, cooking ...  Read More

Research Paper
Investigating the effect of treating edible coatings with edible oil extract along with ozone gas on vitamins B2 and B3 and phenolic compounds of Mazafti dates during cold storage.

fariba zeynali; Mohammad Alizade; abolfazel Golshan tafti

Articles in Press, Accepted Manuscript, Available Online from 14 September 2024

https://doi.org/10.22092/fooder.2024.359773.1341

Abstract
  The aim of the present research is to maintain quantitative and qualitative properties, including vitamins and additional moist phenolic compounds during storage. Mazafati dates was treated at five levels with chitosan extract of 4000 ppm thyme, chitosan with thyme extract of 6000 ppm zein with 1000 ...  Read More

Keywords Cloud

Related Journals