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 62
Number of Articles 570
Number of Contributors 1,109
Article View 688,748
PDF Download 413,782
View Per Article 1208.33
PDF Download Per Article 725.93
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Number of Submissions 339
Accepted Submissions 175
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
Production of marjoram (Origanum vulgare L.) extract using ultrasound and extract capsulation: Effect on physicochemical properties of yogurt

heliya akbarlou; marjaneh sedaghati; Alireza shahab Lavasani

Volume 24, Issue 2 , December 2025, Pages 1-14

https://doi.org/10.22092/fooder.2026.368326.1412

Abstract
  Origanum vulgare L. is a native medicinal plant of interest due to antibacterial, antifungal, antiviral and antioxidant activities. In this study, water, water/ethanol and ethanol solvents with and without ultrasound (at a frequency of 37 kHz at a temperature of 35°C for 35 minutes) were used to ...  Read More

Research Paper
The Hygienic assessment of Tehran universities food courtsin 2023

Kiyanush Barzegar Mohammadi; Ali Khanjari; Afshin Akhondzadeh Basti; Seyed Ahmad Madani; Samira Fayazfar

Volume 24, Issue 2 , December 2025, Pages 15-22

https://doi.org/10.22092/fooder.2026.368240.1411

Abstract
  Due to the increase in food costs, students' desire to prepare affordable and economical meals has increased. The increasing demand of students to use student restaurant food increases the importance of monitoring and supervising the hygiene status of these restaurants. In this study, samples including ...  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

Properties of microalgae probiotics in health of food industry
Volume 23, Issue 1 , September 2024, , Pages 95-114

https://doi.org/10.22092/fooder.2024.364914.1383

Abstract
  Spirulina is a microalgae of the cyanophyte division, a rich source of organic nutrients. This microalgae is widely used in the food industry as a probiotic and a beneficial food supplement that increases the growth of intestinal probiotic bacteria. Therefore, the purpose of this article is to review ...  Read More

Multi-Mycotoxin Determination in Cereals Using LC-MS/MS Method
Volume 23, Issue 2 , December 2024, , Pages 15-32

https://doi.org/10.22092/fooder.2024.366594.1399

Abstract
  A chromatography mass/mass method (LC-MS/MS) was used for the simultaneous determination of aflatoxins, ochratoxin A, zearalenone, deoxynivalenol, toxins T2, HT2 and fumonisins in cereals, and the efficiency of two methods of extracting toxins (one and two steps) and four purification methods (including ...  Read More

Comparison of Electric Pulse Field, Ultrasound and Maceration Methods in Investigating the Number of Phenolic Compounds, Antioxidant Power and Color Characteristics of Mefarah (Nepta Crispa) plant
Volume 23, Issue 2 , December 2024, , Pages 1-14

https://doi.org/10.22092/fooder.2024.365247.1384

Abstract
  In this research, pulsed electric field (PEF) and ultrasound are used as new methods in extraction of Mefarah plant extract with intensity of 3.5 and 7 kV and frequency of 37 and 80 kHz, respectively, during maceration with three solvents: 96% ethanol, 50% ethanol and water. Parameters such as the amount ...  Read More

Active packaging based on cellulose aerogel loaded with Zataria multiflora essential oil and its antimicrobial effect on Escherichia coli O157:H7 in meat stored in the refrigerator
Volume 23, Issue 2 , December 2024, , Pages 91-104

https://doi.org/10.22092/fooder.2024.366082.1394

Abstract
  Antimicrobial packaging is a type of active packaging that exerts its antimicrobial effects through contact with food or through  release of antimicrobial agent in the packaging space and it can delay, reduce or prevent the growth of spoilage and pathogenic microorganisms in food. The aim of this ...  Read More

A Comprehensive Overview of Epidemiology, Supply Chain Risk Factors, and the Outlook of Emerging Diagnostic Technologies: Aflatoxin in Pistachios

Nadereh Tabrizi; shahin zomorodi

Articles in Press, Accepted Manuscript, Available Online from 28 October 2025

https://doi.org/10.22092/fooder.2025.370426.1429

Abstract
  Pistachios, valued for both their nutritional and economic importance, hold a prominent position in global food security and international trade. Rich in protein, unsaturated fats, fiber, and antioxidants, this oilseed crop plays a pivotal role in strengthening Iran’s economy. However, contamination ...  Read More

Research Paper
Comparison of Plum Puree Drying with Refractance window, Infrared-Assisted Refractance Window, and Hot Air

Mohammad Reza Rouzegar; Elham Azarpazhooh; Abbas Rohani; Majid Rezaei Farimani

Articles in Press, Accepted Manuscript, Available Online from 04 November 2025

https://doi.org/10.22092/fooder.2025.369992.1425

Abstract
  Drying by the refractance window is one of the new drying methods that has attracted a lot of attention in recent years due to its many advantages and the use of infrared in these dryers leads to the drying of heat-sensitive products such as plums with better quality in a shorter time. In this paper, ...  Read More

Production of Salix aegyptiaca L essential oil nanoliposome by Ethanol Injection method and evaluation of its physical properties

hamdollah moshtaghi; fatemeh amini; maryam abbasvali

Articles in Press, Accepted Manuscript, Available Online from 19 December 2025

https://doi.org/10.22092/fooder.2025.366125.1395

Abstract
  Salix aegyptiaca is a flowering plant known as Musk Willow. For a long time S. aegyptiaca has been used in traditional medicines for the relief of anemia and vertigo, as a cardiotonic agent, as well as a fragrance additive in the preparation of local candies in the food industry. Encapsulation of materials ...  Read More

A Review of Encapsulation Technologies for Bioactive Peptides and Other Postbiotics Compounds: Applications and Innovations in the Food Industry

Vahideh rouhaninezhad; Alireza Shahab Lavasani

Articles in Press, Accepted Manuscript, Available Online from 03 February 2026

https://doi.org/10.22092/fooder.2025.368354.1413

Abstract
  Encapsulation techniques, as one of the most important technologies in the food, pharmaceutical, and biotechnology industries, have been reviewed in this paper. The primary objective of this study is to focus on the applications and innovations in encapsulation technologies for bioactive compounds, particularly ...  Read More

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