Author Index

A

  • Aghajanzadeh Suraki, Sara Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
  • Ahmadi Chenarbon, Hossein Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2020, Pages 77-94]
  • Alami, Mehran Optimization of different factors affecting antioxidant activity of whey protein hydrolysate by response surface methodology [Volume 11, Issue 1, 2019, Pages 117-130]
  • AzadmardDamirchii, Sodeif The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2020, Pages 21-34]

B

  • Bagheri, Hadiseh Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
  • Basiri, Shadi The Effect of processing factors and ultrasound on Mass Transfer of Botton Mushroom During Osmotic Dehydration [Volume 11, Issue 2, 2020, Pages 149-156]
  • Beigmohammadi, Faranak Production of potato starch composite film containing carboxymethyl cellulose and Chavill vegetable (Ferulago angulata (Schlecht) Boiss.) essential oils and its application in animal butter packaging [Volume 11, Issue 1, 2019, Pages 81-102]
  • Bolourian, shadi Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]

D

  • Daneshi, Mohammad Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]

F

  • Farhoosh, Reza Effect of NaCl and KCl salts and pH on properties of fenugreek seed gum [Volume 11, Issue 1, 2019, Pages 49-64]

G

  • Ghasrehamidi, samira Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
  • Ghorbani, Mohamad Optimization of different factors affecting antioxidant activity of whey protein hydrolysate by response surface methodology [Volume 11, Issue 1, 2019, Pages 117-130]
  • Golkar, Abdolkhalegh Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
  • Golmohammadzadeh, Shiva Effect of NaCl and KCl salts and pH on properties of fenugreek seed gum [Volume 11, Issue 1, 2019, Pages 49-64]

H

  • Haqani, Sahar Production of potato starch composite film containing carboxymethyl cellulose and Chavill vegetable (Ferulago angulata (Schlecht) Boiss.) essential oils and its application in animal butter packaging [Volume 11, Issue 1, 2019, Pages 81-102]
  • Hesari, Javad The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2020, Pages 21-34]
  • Hosseini, Hamed Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]

J

  • Jalali, Hossein Effect of the antioxidant activity of methanolic and acetonic extracts of olive leaves on the shelf life of soybeen oil [Volume 11, Issue 1, 2019, Pages 33-47]

K

  • Kadkhodaee, Rassoul The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2020, Pages 133-148]
  • Kanudan, Sadaf Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
  • Kashaninejad, Mahdi Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
  • Kazemi Alamuti, Mohammad Effect of the antioxidant activity of methanolic and acetonic extracts of olive leaves on the shelf life of soybeen oil [Volume 11, Issue 1, 2019, Pages 33-47]
  • Khomeiri, Morteza Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2020, Pages 35-48]

L

  • Loghman, Shahram Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2020, Pages 35-48]

M

  • Maghsodi, Sara Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
  • Maghsoudlou, Yahya Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
  • Mahmoudi, Mandana Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2020, Pages 35-48]
  • Maleki, Mohammad Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]
  • Moayedi, Ali Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2020, Pages 35-48]
  • Morammazi, Salim Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2020, Pages 49-62]
  • Motamedzadeghan, Ali Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
  • Movahed, Sara Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2020, Pages 77-94]

N

  • Najaf Najafi, Masoud The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2020, Pages 133-148]
  • Naseri Monfared, Elham Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2020, Pages 77-94]

O

  • Oujifard, Amin Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2020, Pages 49-62]

P

  • Porshayegan, Mehdi Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]

R

  • Rafiei, Flora Production of potato starch composite film containing carboxymethyl cellulose and Chavill vegetable (Ferulago angulata (Schlecht) Boiss.) essential oils and its application in animal butter packaging [Volume 11, Issue 1, 2019, Pages 81-102]
  • Raoufi, Nassim The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2020, Pages 133-148]

S

  • Saberian, Hamed Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]
  • Sadeghi Mahoonak, Ali Reza Optimization of different factors affecting antioxidant activity of whey protein hydrolysate by response surface methodology [Volume 11, Issue 1, 2019, Pages 117-130]
  • Shahidi, Fakhri Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2020, Pages 109-132]
  • Shariat, Farnaz Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2020, Pages 63-76]

Z

  • Ziaiifar, Aman Mohammad Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
  • Ziaolhagh, Seyedhamidreza Effect of the antioxidant activity of methanolic and acetonic extracts of olive leaves on the shelf life of soybeen oil [Volume 11, Issue 1, 2019, Pages 33-47]