Print ISSN: 2345-5357 Online ISSN: 2423-4214

Current Issue
Vol. 7 No. 4 (2020)
Autumn

About the Journal

The "Applied Food Biotechnology (AFB)" is an international peer reviewed Quarterly open access journal The journal publishes articles on Biochemical and Bioprocess Engineering (for food production, fortification, safety, etc); Metabolic and Genetic Engineering in Food Science; Food Microbiology; Nanobiotechnology in Food Science and Technology; Biopolymers as Food Packaging Materials; Role of Microorganisms in Waste Treatment of Food Industries.

Read More

Journal Info

 

Journal Title

Abbreviated Name

Editor-in-Chief

Applied Food Biotechnology

Appl. Food Biotechnol.

Prof. Kianoush Khosravi

Journal Manager

Masoumeh Moslemi (PhD)

Publisher

SBMU Journals

ISSN Online

2423-4214

Indexed in

| web of knowledge | Scopus | CAB

Latest Articles

Pullulan Production Using Molasses and Corn Steep Liquor as Agroindustrial Wastes: Physiochemical, Thermal and Rheological Properties

Improving Recovery Process of Omega-3 Fatty Acids from a Native Species of Chlorella vulgaris Using Integrated Method

Optimization of Soy-based Media for the Production of Biologically Active Exopolysaccharides by Medicinal Mushroom Trametes versicolor

Anti-Diabetic Properties of Hydrolysates from Egg White Proteins Using Immobilized Enzymes Followed by in vitro Gastrointestinal Digestion

Photoautotrophic Cultivation of Arthrospira maxima for Protein Accumulation under Minimum Nutrient Availability

Improvement of Astaxanthin Production in Coelastrum sp. by Optimization Using Taguchi Method

Immobilization Effects of Wheat Bran on Enhanced Viability of Dairy Starters under Acid and Bile Salts Stresses

Assessment of the Process Variables for Degradation of Oxalate by Lactobacillus acidophilus ATCC 4356 Using Simulated Rumen Fluid Media and Tea

Partial Purification, Characterization and Investigation of Inhibitory Effects of Organic Compounds on Cinnamomum verum Polyphenoloxidase Enzymes

Incorporation of Lactobacillus casei into the Inner Phase of the Water-in-Oil-in-Water (W1/O/W2) Emulsion Prepared with β-Cyclodextrin and Bacterial Survival in a Model Gastric Environment

Optimization of 2,6-Dimethoxy Benzoquinone Production through Wheat Germ Fermentation by Saccharomyces cerevisiae

Optimization of the Enzymatic Hydrolysis of Poultry Slaughterhouse Wastes using Alcalase Enzyme for the Preparation of Protein Hydrolysates

Optimizing Submerged Cultivation for the Production of Red Pigments by Monascus purpureus on Soybean Meals using Response Surface Methodology

Toxicity Assessment of Lactococcus lactis IO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test

Viability of Starter Bacteria and Anti-Oxidative Activity of a Functional Yogurt Containing Silybum marianum Seed Extract

Optimizing Growth Conditions of Kluyveromyces marxianus for Mannan Production as a Bioemulsifier

Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates

Production, Recovery and Characterization of an Enterocin with Anti-Listerial Activity Produced by Enterococcus hirae OS1

Evaluating the Feasibility of Poly (3-hydroxybutyrate-co-3-hydroxyvalerate) Co-Biopolymer Production from Rice Wastewater by Azohydromonas lata

Lipase-Catalyzed Synthesis of Medium-Long-Medium-Type of Structured Lipids from Refined Bleached Deodorized Olein

Most Viewed

Optimization of Monacolin Production in a Controlled System

Genetically Modified Foods: Promises, Challenges and Safety Assessments

Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix

Poly(hydroxyalkanoates) for Food Packaging: Application and Attempts towards Implementation

Bio-processing of Agro-industrial Wastes for Production of Food-grade Enzymes: Progress and Prospects

Potential Health Effects of Enzymatic Protein Hydrolysates from Chlorella vulgaris

Phytosome and Liposome: The Beneficial Encapsulation Systems in Drug Delivery and Food Application

Novel Probiotics and Prebiotics: How Can They Help in Human Gut Microbiota Dysbiosis?

Probiotic Supplements and Food Products: Comparison for Different Targets

Isolation and Identification of an Indigenous Probiotic Lactobacillus Strain: Its Encapsulation with Natural Branched Polysaccharids to Improve Bacterial Viability

Optimization of process variables for enhanced lactic acid production utilizing paneer whey as substrate in SMF

Biotechnology: Two Decades of Experimentation with Genetically Modified Foods

Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions

Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar

Production and Characterization of Glucoamylase by Aspergillus niger

Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier

Evaluation of Carotenoids and Chlorophyll as Natural Resources for Food in Spirulina Microalgae

Bioinformatics Evaluation of Plant Chlorophyllase, the Key Enzyme in Chlorophyll Degradation

A study on Inhibitory Effects of Titanium Dioxide Nanoparticles and its Photocatalytic Type on Staphylococcus aureus, Escherichia coli and Aspergillus flavus

Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage

Most Read

Phytosome and Liposome: The Beneficial Encapsulation Systems in Drug Delivery and Food Application

Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage

Bio-processing of Agro-industrial Wastes for Production of Food-grade Enzymes: Progress and Prospects

Novel Probiotics and Prebiotics: How Can They Help in Human Gut Microbiota Dysbiosis?

Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions

Comparison of Bacterial Cellulose Production among Different Strains and Fermented Media

Poly(hydroxyalkanoates) for Food Packaging: Application and Attempts towards Implementation

A study on Inhibitory Effects of Titanium Dioxide Nanoparticles and its Photocatalytic Type on Staphylococcus aureus, Escherichia coli and Aspergillus flavus

Optimization of Xanthan Gum Production from Grape Juice Concentrate Using Plackett-Burman Design and Response Surface Methodology

Isolation and Identification of Crude Oil Degrading and Biosurfactant Producing Bacteria from the Oil-Contaminated Soils of Gachsaran

The Effect of Homogenization Pressure and Stages on the Amounts of Lactic and Acetic Acids of Probiotic Yoghurt

Probiotic Supplements and Food Products: Comparison for Different Targets

Characterization of Probiotic Fermented Milk Prepared by Different Inoculation Size of Mesophilic and Thermophilic Lactic Acid Bacteria

Inhibition Effect of Lactic Acid Bacteria against Food Born Pathogen, Listeria monocytogenes

Biotechnology: Two Decades of Experimentation with Genetically Modified Foods

Optimization of Auto-induction Conditions for the Heterologous Expression of a Maltogenic Amylase in Escherichia coli

Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar

Natural Pigment Production by Monascus purpureus: Bioreactor Yield Improvement through Statistical Analysis

Overview of systems and techniques for surface display of recombinant proteins in yeast S. cerevisiae

Effect of Refrigerated Storage on Sensory Properties and Viability of Probiotic in Grape Drink