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 526
Number of Contributors 1,017
Article View 552,036
PDF Download 298,982
View Per Article 1049.5
PDF Download Per Article 568.41
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Number of Submissions 285
Accepted Submissions 131
Acceptance Rate 148
Time to Accept (Days) 288
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
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 55-69

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

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

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

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

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

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

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