Keyword Index

A

  • ABTS Study on the amounts of Total Phenol, Vitamin C and Antioxidant Properties of Functional Yogurt Containing Bell Pepper Extract during Storage Period [Volume 15, Issue 4, 2023, Pages 1-20]
  • Acceptance Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • Acid value Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]
  • Acorn Evaluation of prebiotic activity of polysaccharides extracted from acorn [Volume 9, Issue 1, 2017, Pages 53-66]
  • Acorn starch Evaluation of acetylation and cross-linking on functional properties of acorn starch [Volume 12, Issue 1, 2020, Pages 35-48]
  • Active packing: Nanoparticles Evaluation of Active Packaging based on PET Containing ZnO and TiO2 Nanoparticles on Mayonnaise Shelf-Life [Volume 14, Issue 3, 2022, Pages 35-54]
  • Adaptive neuro fuzzy inference system Prediction and Assurance of Virgin Olive Oil Quality by using the adaptive neuro fuzzy inference system (ANFIS) [Volume 8, Issue 2, 2016, Pages 25-42]
  • Aegle marmelos Composition of essential oil from Aegle marmelos peel extracted by microwave assisted hydrodistillation and microwave assisted with pretreatment ultrasound [Volume 5, Issue 1, 2014, Pages 111-124]
  • Ajowan extract Application of electrospun fibers based on zein containing Ajowan extract in preservation of turkey fillets [Volume 15, Issue 4, 2023, Pages 45-62]
  • Alcalase Optimization of different factors affecting antioxidant activity of crucian carp (Carassius carassius) protein hydrolysate by response surface methodology [Volume 5, Issue 1, 2014, Pages 95-110]
  • Alcalase The optimization of the pumpkin oil cake protein hydrolysis with alcalase to achieve the maximum anti-oxidative activity [Volume 9, Issue 1, 2017, Pages 1-12]
  • Alcalase Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus [Volume 10, Issue 2, 2018, Pages 137-149]
  • Alginate hydrogel Extraction of polyphenol and flavonoid compounds from Grammosciadium Platycarpum Boiss and their microencapsulation in an alginate hydrogel. [Volume 14, Issue 4, 2022, Pages 91-109]
  • Allergen Effect of processing on food allergens [Volume 15, Issue 3, 2023, Pages 55-76]
  • Allergy Effect of processing on food allergens [Volume 15, Issue 3, 2023, Pages 55-76]
  • Allicin Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
  • Almond Survey shelf life of whole kernel and powdered almond at different temperature and packaging condition [Volume 7, Issue 2, 2015, Pages 77-96]
  • Almond meal evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
  • Alyssum homolocarpum seed Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
  • ANFIS Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]
  • Anthocyanin Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
  • Antifungal activity Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2019, Pages 35-48]
  • Antimicrobial properties Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • Antimicrobial properties Study of Satureja and Tarragon Extracts effect on physicochemical, shelf life and sensory properties of mayonnaise sauce [Volume 15, Issue 2, 2023, Pages 49-68]
  • Antioxidant Antioxidant effect of olive leaf on stability of butter [Volume 5, Issue 1, 2014, Pages 81-94]
  • Antioxidant Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage [Volume 4, Issue 2, 2013, Pages 67-83]
  • Antioxidant Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]
  • Antioxidant Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina [Volume 10, Issue 2, 2018, Pages 151-158]
  • Antioxidant The antioxidative effect of the zizyphus fruit (Ziziphus spina-christi) and Date Seed (Phoenix dactylitera) of var. Mazafati extracts on soybean oil oxidation [Volume 11, Issue 2, 2019, Pages 157-166]
  • Antioxidant Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its functional and antioxidant properties [Volume 12, Issue 1, 2020, Pages 95-112]
  • Antioxidant Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
  • Antioxidant Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]
  • Antioxidant The effect of molecular weight and amino acid composition on antioxidant properties of peptide components of pumpkin seed protein hydrolysate [Volume 14, Issue 1, 2022, Pages 39-58]
  • Antioxidant Extraction of polyphenol and flavonoid compounds from Grammosciadium Platycarpum Boiss and their microencapsulation in an alginate hydrogel. [Volume 14, Issue 4, 2022, Pages 91-109]
  • Antioxidant Characterization of physicochemical, mechanical and antimicrobial properties of gelatin edible films containing oregano essence [Volume 15, Issue 1, 2023, Pages 59-73]
  • Antioxidant activity Optimization of different factors affecting antioxidant activity of crucian carp (Carassius carassius) protein hydrolysate by response surface methodology [Volume 5, Issue 1, 2014, Pages 95-110]
  • Antioxidant activity Evaluation of antioxidant activity of Artemisia sieberi essential oil on oxidative stability of frying oil [Volume 6, Issue 1, 2015, Pages 19-35]
  • Antioxidant activity Evaluation of antioxidant activity of methanol extract of Stevia rebaudiana Bertoni and investigation of this properties in dairy dessert [Volume 8, Issue 2, 2016, Pages 69-90]
  • Antioxidant activity Evaluation of prebiotic activity of polysaccharides extracted from acorn [Volume 9, Issue 1, 2017, Pages 53-66]
  • Antioxidant activity 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]
  • Antioxidant activity An investigation on the effect of cold press and soxhlet methods of extracting Iranian black seed oil on physicochemical and antioxidant properties [Volume 13, Issue 1, 2021, Pages 89-101]
  • Antioxidant activity The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Antioxidant Properties The effects of Stevia (Rebaudioside) and Inulin on the Physicochemical, Antioxidant and Sensory Properties of Low-Calorie Chocolate Dairy Dessert [Volume 12, Issue 2, 2020, Pages 13-24]
  • Antioxidant Properties Investigation of functional and antioxidant properties of faba bean protein hydrolysates using combines hydrolysis [Volume 12, Issue 2, 2020, Pages 25-38]
  • Antioxidant Properties Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
  • Antioxidant Properties Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2021, Pages 79-94]
  • Antioxidant Properties Investigation of antioxidant and chemical properties of balsamic salad dressing stabilized with Persian gum [Volume 14, Issue 1, 2022, Pages 73-90]
  • Antioxidant Properties Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus) [Volume 14, Issue 3, 2022, Pages 55-78]
  • Antiradical activity Evaluation the effect of green pea pod extract on oxidative stability of sunflower oil under accelerated conditions [Volume 10, Issue 2, 2018, Pages 19-32]
  • Antisolvent precipitation Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract [Volume 9, Issue 1, 2017, Pages 67-84]
  • Apple Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2021, Pages 23-42]
  • Apple Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]
  • Apple juice The Effect of Tonsil clay on the reduction of patulin amount in apple juice [Volume 14, Issue 2, 2022, Pages 121-130]
  • Apricot Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2021, Pages 129-145]
  • Arabic Gum Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]
  • Arabic Gum Effect of different concentrations of Arabic gum and different drying temperatures on physiccal properties of spray dried peppermint extract powder [Volume 12, Issue 1, 2020, Pages 113-128]
  • Aroma extraction Investigation the Effect of Milling Process and Storage Duration on the Aroma Components of Indica Rice Variety (Tarom) by SPME Method [Volume 12, Issue 1, 2020, Pages 161-170]
  • Aromatic Investigation the Effect of Milling Process and Storage Duration on the Aroma Components of Indica Rice Variety (Tarom) by SPME Method [Volume 12, Issue 1, 2020, Pages 161-170]
  • Aromatic compounds Investigating the safety and probiotic properties of proteolytic lactic acid bacteria isolated from raw milk and evaluating their ability to produce aromatic compounds [Volume 15, Issue 3, 2023, Pages 35-54]
  • Artemisia sieberi Evaluation of antioxidant activity of Artemisia sieberi essential oil on oxidative stability of frying oil [Volume 6, Issue 1, 2015, Pages 19-35]
  • Artificial neural network Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2021, Pages 91-113]
  • Ascorbic acid Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
  • Ascorbic acid Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut [Volume 4, Issue 2, 2013, Pages 29-43]
  • Ascorbic acid The effect of pulsed electric field on ascorbic acid content in tomato juice [Volume 12, Issue 1, 2020, Pages 49-66]
  • Asparagus Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]

B

  • Balangu seed Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its functional and antioxidant properties [Volume 12, Issue 1, 2020, Pages 95-112]
  • Barbari bread Effect of germinated and non-germinated soybean flour on quality of Barbari bread [Volume 10, Issue 1, 2018, Pages 73-84]
  • Basil Effect of xanthan gum and Ispharzeh and Basil seeds mucilage on the viscoelastic behavior of ketchup sauce [Volume 9, Issue 2, 2017, Pages 85-100]
  • Basil Seed Gum The influence of Basil seed gum on the stability, particle size and rheological properties of oil-in-water emulsions stabilized by sodium caseinate [Volume 12, Issue 2, 2020, Pages 139-156]
  • Basil Seed Gum IInvestigating the properties of multilayer emulsion containing encapsulated of grape seed oil [Volume 15, Issue 2, 2023, Pages 83-102]
  • Batter Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake. [Volume 14, Issue 4, 2022, Pages 111-124]
  • Betalain Optimization of microwave-assisted extraction of betalains from red beet (Beta vulgaris) and evaluating the antioxidant activity of obtained extract [Volume 7, Issue 2, 2015, Pages 39-60]
  • Beverage Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2021, Pages 129-145]
  • BHT Comparison of olive leaf extract and BHT antioxidant on shelf life of Rainbow trout fish in cold storage [Volume 4, Issue 2, 2013, Pages 67-83]
  • Bifidobacterium lactis Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
  • Bifidobacterium langum Survey the effect of inulin and green tea extract on survival of Bifidobacterium longum and physicochemical properties of synbiotic soybean ice cream [Volume 12, Issue 2, 2020, Pages 81-98]
  • Bioactive compounds The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2019, Pages 21-34]
  • Bioavailability A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]
  • Biodegradable film Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2021, Pages 1-15]
  • Broad bean protein concentrate Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake. [Volume 14, Issue 4, 2022, Pages 111-124]
  • Buffalo Milk Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]
  • Butter Antioxidant effect of olive leaf on stability of butter [Volume 5, Issue 1, 2014, Pages 81-94]
  • Butter Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
  • Button mushroom The Effect of processing factors and ultrasound on Mass Transfer of Botton Mushroom During Osmotic Dehydration [Volume 11, Issue 2, 2019, Pages 149-156]

C

  • CaCl2 Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
  • Cake Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
  • Cake Formulation if functional cake with quinoa and okra flour and investigated the effect on blood sugar in diabetic patients [Volume 14, Issue 2, 2022, Pages 1-15]
  • Calcium The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
  • Calf lipase Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]
  • Camel milk Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation [Volume 10, Issue 2, 2018, Pages 81-103]
  • Camel milk Optimization of mixture-process variable experiments in camel milk whipped cream using Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
  • Candied apple Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
  • Carassius carassius Optimization of different factors affecting antioxidant activity of crucian carp (Carassius carassius) protein hydrolysate by response surface methodology [Volume 5, Issue 1, 2014, Pages 95-110]
  • Carboxymethylcellulose Optimization of mixture-process variable experiments in camel milk whipped cream using Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
  • Carnauba wax Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Carnuba wax Application of organogels containing grape seed oil and carnoba in muffin production [Volume 14, Issue 3, 2022, Pages 79-101]
  • Carr Index Effect of operating parameters on the physical and flow properties of spray dried low-phenylalanine whole camel milk: A response surface methodology approach [Volume 15, Issue 2, 2023, Pages 103-124]
  • Carrot Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • Carrot Study of Kinetics during Infrared-Fluidized Bed Drying of Carrot Cubes [Volume 14, Issue 1, 2022, Pages 59-72]
  • Carrot-kiwi juice Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
  • Carrot pomace Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
  • Caseinate Fabrication of stable Pickering emulsion using hybrid particles comprised of biopolymers [Volume 15, Issue 1, 2023, Pages 109-124]
  • CBPE Study on the amounts of Total Phenol, Vitamin C and Antioxidant Properties of Functional Yogurt Containing Bell Pepper Extract during Storage Period [Volume 15, Issue 4, 2023, Pages 1-20]
  • Chabahar Quality evaluation of some edible fish sold in Chabahar fish market [Volume 15, Issue 1, 2023, Pages 43-56]
  • Chacunda gizzard shad The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2021, Pages 17-36]
  • Characteristics of quality Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures [Volume 10, Issue 2, 2018, Pages 45-61]
  • Cheddar cheese Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
  • Cheese Evaluation of viability, texture and qualitative properties of Iranian UF probiotic cheese containing strains of Bifidobacterium lactis & Lactobacillus acidophilus [Volume 6, Issue 1, 2015, Pages 53-64]
  • Cheese The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
  • Chemical changes Production and packaging of fermented functional beverage from date syrup by lactobacillus rhamnosus [Volume 7, Issue 2, 2015, Pages 17-38]
  • Chemical modification Investigating the effects of modified Mastic Gum microcapsule containing Curcumin on MCF-7 cell line by MTT test [Volume 15, Issue 4, 2023, Pages 63-86]
  • Chicken breast Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
  • Chicken fillet Impact of utilization of whey protein isolate-based coating containing Satureja hortensis L. essential oil on shelf life of chicken fillets [Volume 12, Issue 2, 2020, Pages 115-128]
  • Chitin Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
  • Chitin Comparative study on rheological properties of wood and bacterial cellulose nano-fibers and chitin nano-fiber gels [Volume 14, Issue 2, 2022, Pages 147-168]
  • Chitosan Study of various concentrations of resistant starch and chitosan on microstructure, rheological properties and viability of encapsulated probiotic bacteria in drinking yoghurt [Volume 9, Issue 2, 2017, Pages 69-84]
  • Chitosan Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]
  • Chitosan Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
  • Chitosan Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
  • Chitosan Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2021, Pages 23-42]
  • Chloramphenicol antibacterial effects of aqueous and alcoholic extract from Spinacia Oleracea L (varieties Mashhad) on bacterial indicators [Volume 8, Issue 2, 2016, Pages 91-106]
  • Chromatography The effect of molecular weight and amino acid composition on antioxidant properties of peptide components of pumpkin seed protein hydrolysate [Volume 14, Issue 1, 2022, Pages 39-58]
  • Cinnamon Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2021, Pages 23-42]
  • Clarification Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]
  • Cleaning The modeling and optimization effects of cleaning and moisture content on the physical and microbial characteristics of wheat by response surface methodology [Volume 8, Issue 2, 2016, Pages 43-68]
  • CMC Optimization of CMC based coating formulation on the base of minimum weight loss and maximum Haugh unit of eggs by response surface methodology (RSM) [Volume 5, Issue 2, 2014, Pages 43-58]
  • Cold plasma Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]
  • Color Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Color Effect of operating parameters on the physical and flow properties of spray dried low-phenylalanine whole camel milk: A response surface methodology approach [Volume 15, Issue 2, 2023, Pages 103-124]
  • Color assessment Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
  • Color Changes Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
  • Color characteristics Impact of Transglutaminase Enzyme and Carrageenan Gum on Physicochemical, Color and Total Acceptability of Low Fat Ultrafiltrated Cheese [Volume 15, Issue 3, 2023, Pages 1-16]
  • Color indices Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]
  • Colpomenia peregrine Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina [Volume 10, Issue 2, 2018, Pages 151-158]
  • Combined fluidized bed Study of Kinetics during Infrared-Fluidized Bed Drying of Carrot Cubes [Volume 14, Issue 1, 2022, Pages 59-72]
  • Complex The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2019, Pages 133-148]
  • Complex coacervation Microencapsulation of Q10 by complex coacervation method [Volume 10, Issue 1, 2018, Pages 1-16]
  • Com Up Time Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]
  • Confectionary cream Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
  • Conjugate Fabrication of stable Pickering emulsion using hybrid particles comprised of biopolymers [Volume 15, Issue 1, 2023, Pages 109-124]
  • Conjugated dienes Survey shelf life of whole kernel and powdered almond at different temperature and packaging condition [Volume 7, Issue 2, 2015, Pages 77-96]
  • CoQ10 Microencapsulation of Q10 by complex coacervation method [Volume 10, Issue 1, 2018, Pages 1-16]
  • Cow Milk Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]
  • Cream cheese Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese [Volume 10, Issue 1, 2018, Pages 47-60]
  • Cress seed gum Optimization of mixture-process variable experiments in camel milk whipped cream using Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
  • Crocin Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2021, Pages 55-76]
  • Crocin" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Cross-linking Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract [Volume 9, Issue 1, 2017, Pages 67-84]
  • Cross-linking Evaluation of acetylation and cross-linking on functional properties of acorn starch [Volume 12, Issue 1, 2020, Pages 35-48]
  • Curcumin Investigating the effects of modified Mastic Gum microcapsule containing Curcumin on MCF-7 cell line by MTT test [Volume 15, Issue 4, 2023, Pages 63-86]

D

  • Dairy drink dessert Investigation of Physicochemical and Sensory Properties of Functional Dairy Drink Dessert of Cantaloupe Containing Moringa oleifera and Spirulina platensis [Volume 15, Issue 1, 2023, Pages 1-22]
  • Date Concentrate Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions [Volume 6, Issue 1, 2015, Pages 85-101]
  • Date fruit Effect of antimicrobial-releasing sachets on some quality characteristics of Mazafti dates during the storage period [Volume 15, Issue 3, 2023, Pages 83-100]
  • Date Liquid Sugar Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions [Volume 6, Issue 1, 2015, Pages 85-101]
  • Date palm fruit Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Date palm syrup Production and packaging of fermented functional beverage from date syrup by lactobacillus rhamnosus [Volume 7, Issue 2, 2015, Pages 17-38]
  • Date pit powder Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
  • Date seed The antioxidative effect of the zizyphus fruit (Ziziphus spina-christi) and Date Seed (Phoenix dactylitera) of var. Mazafati extracts on soybean oil oxidation [Volume 11, Issue 2, 2019, Pages 157-166]
  • Date seed The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Date Syrup Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions [Volume 6, Issue 1, 2015, Pages 85-101]
  • Date Syrup Effect of Date Syrup as substitute with sugar on the physicochemical, rheological and sensory properties of vanilla Ice Cream on Based whey [Volume 12, Issue 2, 2020, Pages 157-170]
  • Deep Fat-Frying Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
  • Defatted wheat germ flour Rheological properties of sponge cake based on the rice and wheat germ flour [Volume 10, Issue 1, 2018, Pages 16-32]
  • Designing Designing and construction, testing and evaluation of a forced air pre-cooling system of horticultural products [Volume 11, Issue 2, 2019, Pages 95-108]
  • Detection Failure Mode and Effect Analysis (FMEA) for identification of hazards and risk assessment in the malting process [Volume 14, Issue 4, 2022, Pages 55-72]
  • Diet Sponge Cakes Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
  • DPPH radical scavenging activity Study on the amounts of Total Phenol, Vitamin C and Antioxidant Properties of Functional Yogurt Containing Bell Pepper Extract during Storage Period [Volume 15, Issue 4, 2023, Pages 1-20]
  • Drip loss Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
  • Dry ice cream Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures [Volume 10, Issue 2, 2018, Pages 45-61]
  • Drying kinetics Selection of the Best Kinetic Model in Drying of Button Mushroom by Infrared System [Volume 12, Issue 2, 2020, Pages 129-138]
  • DSC Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]

E

  • Echium Amoenum Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
  • E. coli Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]
  • Edible coating Optimization of CMC based coating formulation on the base of minimum weight loss and maximum Haugh unit of eggs by response surface methodology (RSM) [Volume 5, Issue 2, 2014, Pages 43-58]
  • Edible coating Antioxidant effects of carboxymethyl cellulose edible coatings with antioxidant on the oxidative stability of the edible pine nut [Volume 8, Issue 1, 2016, Pages 67-85]
  • Edible coating Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Edible coating Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L.) during storage [Volume 12, Issue 2, 2020, Pages 39-52]
  • Edible coating Impact of utilization of whey protein isolate-based coating containing Satureja hortensis L. essential oil on shelf life of chicken fillets [Volume 12, Issue 2, 2020, Pages 115-128]
  • Edible coating Improving the shelf life of lamb using edible coating based on Lepidium perfoliatum mucilage and Thymus carmanicus essential oil [Volume 15, Issue 2, 2023, Pages 1-18]
  • Edible fish Quality evaluation of some edible fish sold in Chabahar fish market [Volume 15, Issue 1, 2023, Pages 43-56]
  • Edible Mushroom Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus) [Volume 14, Issue 3, 2022, Pages 55-78]
  • Effective diffusivity coefficients Selection of the Best Kinetic Model in Drying of Button Mushroom by Infrared System [Volume 12, Issue 2, 2020, Pages 129-138]
  • Egg Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
  • Eggplant Modeling of Eggplant Drying Process by Infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 9, Issue 1, 2017, Pages 85-96]
  • Electrophoresis Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
  • Electrospinning Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
  • Emulsion Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]
  • Emulsion The influence of Basil seed gum on the stability, particle size and rheological properties of oil-in-water emulsions stabilized by sodium caseinate [Volume 12, Issue 2, 2020, Pages 139-156]
  • Encapsulation Gellan -Caseinate Nanocomplexes as a Carrier of Omega-3 Fatty Acids: study of Particle size, Rheological Properties and Encapsulation Efficiency [Volume 5, Issue 2, 2014, Pages 19-42]
  • Encapsulation Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
  • Encapsulation Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2021, Pages 43-55]
  • Encapsulation Extraction of polyphenol and flavonoid compounds from Grammosciadium Platycarpum Boiss and their microencapsulation in an alginate hydrogel. [Volume 14, Issue 4, 2022, Pages 91-109]
  • Encapsulation Investigating the effects of modified Mastic Gum microcapsule containing Curcumin on MCF-7 cell line by MTT test [Volume 15, Issue 4, 2023, Pages 63-86]
  • Encapsulation efficiency Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • Enrichment A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]
  • Enterococcus- Evaluation of antimicrobial and antibiotic resistance properties of microbial community in a traditional cheese [Volume 14, Issue 2, 2022, Pages 131-146]
  • Enzymatic hydrolysis Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus) [Volume 14, Issue 3, 2022, Pages 55-78]
  • Equilibrium humidity Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar) [Volume 10, Issue 2, 2018, Pages 33-44]
  • Erythritol Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
  • Erythromycin antibacterial effects of aqueous and alcoholic extract from Spinacia Oleracea L (varieties Mashhad) on bacterial indicators [Volume 8, Issue 2, 2016, Pages 91-106]
  • Essence Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
  • Essence A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]
  • Essential oil Composition of essential oil from Aegle marmelos peel extracted by microwave assisted hydrodistillation and microwave assisted with pretreatment ultrasound [Volume 5, Issue 1, 2014, Pages 111-124]
  • Essential oil Evaluation of antioxidant activity of Artemisia sieberi essential oil on oxidative stability of frying oil [Volume 6, Issue 1, 2015, Pages 19-35]
  • Essential oil Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
  • Essential oil Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2021, Pages 91-113]
  • Essential oil Investigating the physicochemical and mechanical properties of edible active films based on gelatin containing essential oils of thyme, oregano and sage [Volume 15, Issue 3, 2023, Pages 17-33]
  • Ethyl cellulose Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2019, Pages 63-76]
  • Extraction Composition of essential oil from Aegle marmelos peel extracted by microwave assisted hydrodistillation and microwave assisted with pretreatment ultrasound [Volume 5, Issue 1, 2014, Pages 111-124]
  • Extraction Optimization of microwave-assisted extraction of betalains from red beet (Beta vulgaris) and evaluating the antioxidant activity of obtained extract [Volume 7, Issue 2, 2015, Pages 39-60]
  • Extraction Optimization of Ultrasound-assisted extraction of Quince seed mucilage using Response Surface Methodology [Volume 9, Issue 2, 2017, Pages 17-31]
  • Extraction Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
  • Extraction Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
  • Extrusion Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]

F

  • Faba bean hulls Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2021, Pages 1-21]
  • Faba bean protein hydrolysate Investigation of functional and antioxidant properties of faba bean protein hydrolysates using combines hydrolysis [Volume 12, Issue 2, 2020, Pages 25-38]
  • Farinograph Effect of germinated and non-germinated soybean flour on quality of Barbari bread [Volume 10, Issue 1, 2018, Pages 73-84]
  • Fat Replacer Effects of Fat Replacement and homogenization on the Compositional and Sensory properties of low Fat Mozzarella [Volume 8, Issue 2, 2016, Pages 123-142]
  • Fat Replacer Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
  • Fat substitutes Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
  • Fatty acids Production of chocolate containing Flaxseed powder and evaluation of some qualitative properties [Volume 9, Issue 1, 2017, Pages 23-36]
  • Fatty acids profile Evaluation of different conditions storage of olive on some extracted compounds of olive oil in two different regions in Ardabil [Volume 9, Issue 2, 2017, Pages 51-68]
  • Fermented milk Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2019, Pages 35-48]
  • Ferulago angulata essential oils 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]
  • Film Investigating the physicochemical and mechanical properties of edible active films based on gelatin containing essential oils of thyme, oregano and sage [Volume 15, Issue 3, 2023, Pages 17-33]
  • Fish market Quality evaluation of some edible fish sold in Chabahar fish market [Volume 15, Issue 1, 2023, Pages 43-56]
  • Fish Oil A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Fish Protein Hydrolysate Optimization of different factors affecting antioxidant activity of crucian carp (Carassius carassius) protein hydrolysate by response surface methodology [Volume 5, Issue 1, 2014, Pages 95-110]
  • Flavonoid Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
  • Flavonoids and Phenolic Compounds The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Flaxseed Production of chocolate containing Flaxseed powder and evaluation of some qualitative properties [Volume 9, Issue 1, 2017, Pages 23-36]
  • Food chemical safety The Role of Postbiotics in Food Safety Promotion [Volume 15, Issue 1, 2023, Pages 75-108]
  • Food microbial safety The Role of Postbiotics in Food Safety Promotion [Volume 15, Issue 1, 2023, Pages 75-108]
  • Food substance Effect of processing on food allergens [Volume 15, Issue 3, 2023, Pages 55-76]
  • Forced Air Designing and construction, testing and evaluation of a forced air pre-cooling system of horticultural products [Volume 11, Issue 2, 2019, Pages 95-108]
  • Formulation Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2021, Pages 129-145]
  • Free Cas-amino acids Effect of free cas-amino acids addition on proteolysis and sensory properties of UF-Feta cheese [Volume 9, Issue 2, 2017, Pages 1-16]
  • Freeze drier Preparation and formulation of micro capsules containing rosemary extract by freeze-drying and spray-drying methods and evaluation of their properties [Volume 15, Issue 2, 2023, Pages 125-142]
  • Freezing Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
  • Freshness Quality evaluation of some edible fish sold in Chabahar fish market [Volume 15, Issue 1, 2023, Pages 43-56]
  • Fruit concentrate Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
  • Functional beverage Production and packaging of fermented functional beverage from date syrup by lactobacillus rhamnosus [Volume 7, Issue 2, 2015, Pages 17-38]
  • Functional characteristics Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its functional and antioxidant properties [Volume 12, Issue 1, 2020, Pages 95-112]
  • Functional food Evaluation of prebiotic activity of polysaccharides extracted from acorn [Volume 9, Issue 1, 2017, Pages 53-66]
  • Functional foods A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]
  • Functional properties Investigation of functional and antioxidant properties of faba bean protein hydrolysates using combines hydrolysis [Volume 12, Issue 2, 2020, Pages 25-38]

G

  • Gamma irradiation Study on the effect of gamma radiation and aerobic, vacuum, and atmospheric modified packaging on the quality of Mentha longifolia L. plant [Volume 14, Issue 1, 2022, Pages 1-19]
  • Garlic extract Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • Gas chromatography Effect of dry milk and Stevia sweetener amounts on the amount of acryl amide and chemical properties of Donuts products [Volume 8, Issue 1, 2016, Pages 41-65]
  • Gas chromatography-mass spectroscopy (GC-MS) Evaluation of the effects of peppermint essential oil (Mentha piperita) on oxidative stability of soybean oil [Volume 12, Issue 1, 2020, Pages 81-94]
  • Gelatin Effect of sucrose concentration on rheological properties of pomegranate juice gels based on gelatin/Ƙ-carrageenan [Volume 8, Issue 2, 2016, Pages 107-122]
  • Gelatin Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese [Volume 10, Issue 1, 2018, Pages 47-60]
  • Gelatin Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
  • Gelatin Characterization of physicochemical, mechanical and antimicrobial properties of gelatin edible films containing oregano essence [Volume 15, Issue 1, 2023, Pages 59-73]
  • Gelatin Investigating the physicochemical and mechanical properties of edible active films based on gelatin containing essential oils of thyme, oregano and sage [Volume 15, Issue 3, 2023, Pages 17-33]
  • Genetic Algorithm Modeling of Eggplant Drying Process by Infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 9, Issue 1, 2017, Pages 85-96]
  • Germinated soy Effect of germinated and non-germinated soybean flour on quality of Barbari bread [Volume 10, Issue 1, 2018, Pages 73-84]
  • Gluten-free Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
  • Glycerol Isolation and identification of lactic acid bacteria from chal in Golestan province [Volume 5, Issue 2, 2014, Pages 131-148]
  • Glycerylmonoestearate Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Grammosciadium Platycarpum Boiss Extraction of polyphenol and flavonoid compounds from Grammosciadium Platycarpum Boiss and their microencapsulation in an alginate hydrogel. [Volume 14, Issue 4, 2022, Pages 91-109]
  • Grapefruit juice Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
  • Grape pulp (Siah Sardasht Cultivar) Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar) [Volume 10, Issue 2, 2018, Pages 33-44]
  • Grape seed essential oil Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2021, Pages 1-15]
  • Green bell peppers Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L.) during storage [Volume 12, Issue 2, 2020, Pages 39-52]
  • Green pea pod Evaluation the effect of green pea pod extract on oxidative stability of sunflower oil under accelerated conditions [Volume 10, Issue 2, 2018, Pages 19-32]
  • Guar Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • Gums Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation [Volume 10, Issue 2, 2018, Pages 81-103]

H

  • Harvesting time Evaluation of Quality Characteristics of Thomson Orange Produced in Golestan Province [Volume 15, Issue 3, 2023, Pages 101-120]
  • Hassner's Ratio Effect of operating parameters on the physical and flow properties of spray dried low-phenylalanine whole camel milk: A response surface methodology approach [Volume 15, Issue 2, 2023, Pages 103-124]
  • Haugh units Optimization of CMC based coating formulation on the base of minimum weight loss and maximum Haugh unit of eggs by response surface methodology (RSM) [Volume 5, Issue 2, 2014, Pages 43-58]
  • Heating Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]
  • Heavy metals Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2021, Pages 133-150]
  • High performance liquid chromatography The Effect of Tonsil clay on the reduction of patulin amount in apple juice [Volume 14, Issue 2, 2022, Pages 121-130]
  • High voltage electrostatic field Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
  • Homogenization Effects of Fat Replacement and homogenization on the Compositional and Sensory properties of low Fat Mozzarella [Volume 8, Issue 2, 2016, Pages 123-142]
  • Hot-air Effect of Microwave-Treatment Time on the Drying Rate of Sprouted Lentil in Different Dryers [Volume 15, Issue 2, 2023, Pages 69-82]
  • Hybrid Hydrogel Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia [Volume 14, Issue 3, 2022, Pages 125-139]
  • Hydrocolloid Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
  • Hydrodistillation Composition of essential oil from Aegle marmelos peel extracted by microwave assisted hydrodistillation and microwave assisted with pretreatment ultrasound [Volume 5, Issue 1, 2014, Pages 111-124]
  • Hydroethanolic extract Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]
  • Hydrogen Peroxide Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]

I

  • Ice cream Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation [Volume 10, Issue 2, 2018, Pages 81-103]
  • Ice cream Effect of Date Syrup as substitute with sugar on the physicochemical, rheological and sensory properties of vanilla Ice Cream on Based whey [Volume 12, Issue 2, 2020, Pages 157-170]
  • Image processing Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
  • Inactivation Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]
  • Induction period Evaluation of the effects of peppermint essential oil (Mentha piperita) on oxidative stability of soybean oil [Volume 12, Issue 1, 2020, Pages 81-94]
  • Infrared Modeling of Eggplant Drying Process by Infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 9, Issue 1, 2017, Pages 85-96]
  • Infrared Selection of the Best Kinetic Model in Drying of Button Mushroom by Infrared System [Volume 12, Issue 2, 2020, Pages 129-138]
  • Infrared Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
  • Infrared Study of Kinetics during Infrared-Fluidized Bed Drying of Carrot Cubes [Volume 14, Issue 1, 2022, Pages 59-72]
  • Infrared Effect of Microwave-Treatment Time on the Drying Rate of Sprouted Lentil in Different Dryers [Volume 15, Issue 2, 2023, Pages 69-82]
  • Infrared Irradiation The effect of pulsed electric field on ascorbic acid content in tomato juice [Volume 12, Issue 1, 2020, Pages 49-66]
  • Irradiation" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Isosteric heat of sorption Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar) [Volume 10, Issue 2, 2018, Pages 33-44]
  • Isotherm Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2021, Pages 55-76]
  • Ispharzeh Effect of xanthan gum and Ispharzeh and Basil seeds mucilage on the viscoelastic behavior of ketchup sauce [Volume 9, Issue 2, 2017, Pages 85-100]

J

  • Juices Investigation of some physicochemical and survival of probiotic bacteria properties of industrial synbiotic juices by Response Surface and D-Optimal design with incomplete factorial [Volume 14, Issue 2, 2022, Pages 53-70]
  • Jujube fruits Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]

K

  • Kaempferol" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Kashk Effect of ultrasound waves and titanium dioxide on Staphylocuccos areus and Escherichia coli in liquid Kashk [Volume 7, Issue 2, 2015, Pages 1-16]
  • Key word: fermented camel milk Isolation and identification of lactic acid bacteria from chal in Golestan province [Volume 5, Issue 2, 2014, Pages 131-148]
  • Keywords: Beef burger Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
  • Keywords: Beefsteak Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2021, Pages 37-54]
  • Keywords: Biochemical characteristics Evaluation of Quality Characteristics of Thomson Orange Produced in Golestan Province [Volume 15, Issue 3, 2023, Pages 101-120]
  • Keywords: Bread supply chain Application of bread supply chain framework to explain risk management strategies of bread production and consumption in Khuzestan province [Volume 12, Issue 2, 2020, Pages 99-114]
  • Key words: Curcumin Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM [Volume 5, Issue 2, 2014, Pages 75-89]
  • Keywords: Dairy spread Evaluation of the effect of xanthan gum and chia seed flour on the physical stability and textural and rheological properties of dairy spread containing samanou powder [Volume 14, Issue 1, 2022, Pages 99-115]
  • Keywords: Enzymatic modification Investigation of functional and antioxidant properties of faba bean protein hydrolysates using combines hydrolysis [Volume 12, Issue 2, 2020, Pages 25-38]
  • Keywords: Frozen batter؛ gluten free؛ heat-moisture treatment؛ xanthan Effect of heat-moisture treatment of brown rice flour and natural additives on the properties of gluten-free frozen cake batter [Volume 13, Issue 3, 2021, Pages 115-131]
  • Keywords: Gluten-free cake Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake. [Volume 14, Issue 4, 2022, Pages 111-124]
  • Keywords: heat exchanger Predicting the distribution pattern of parameters affecting the heat transfer coefficient of nanofluid in shell and tube heat exchangers using computational fluid dynamics [Volume 14, Issue 4, 2022, Pages 17-35]
  • Keywords : Jujube Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
  • Key‌words: Natural antioxidants Evaluation of antioxidant activity of red bell pepper extract in soybean oil [Volume 14, Issue 3, 2022, Pages 141-152]
  • Keywords: Olive oil Evaluation of different conditions storage of olive on some extracted compounds of olive oil in two different regions in Ardabil [Volume 9, Issue 2, 2017, Pages 51-68]
  • Keywords: Patulin The Effect of Tonsil clay on the reduction of patulin amount in apple juice [Volume 14, Issue 2, 2022, Pages 121-130]
  • Keywords: peroxide index Effect of green tea extract and ascorbic acid on chemical and organoleptic properties and colour of doughnut [Volume 4, Issue 2, 2013, Pages 29-43]
  • Keywords: Probiotic yoghurt The effect of homogenization pressure and stages on viability of probiotic bacteria and overall acceptability of low-fat probiotic yoghurt [Volume 6, Issue 1, 2015, Pages 37-52]
  • Keywords: Starch Effect of sucrose, isomalt and maltodextrin on texture and morphology of tapioca starch before and after ultrasound treatment [Volume 13, Issue 2, 2021, Pages 119-134]
  • Key words: Whipped cream Effects of Sucralose and Maltodextrin on Rheological, Physicochemical and Sensory Properties of Whipped Cream [Volume 8, Issue 1, 2016, Pages 23-40]
  • Khuzestan Application of bread supply chain framework to explain risk management strategies of bread production and consumption in Khuzestan province [Volume 12, Issue 2, 2020, Pages 99-114]
  • Kid goat lipase Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]
  • Kinetics Study of Kinetics during Infrared-Fluidized Bed Drying of Carrot Cubes [Volume 14, Issue 1, 2022, Pages 59-72]
  • Konjac gum The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2021, Pages 17-36]

L

  • Lactic acid bacteria Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2019, Pages 35-48]
  • Lactic acid bacteria Investigating the safety and probiotic properties of proteolytic lactic acid bacteria isolated from raw milk and evaluating their ability to produce aromatic compounds [Volume 15, Issue 3, 2023, Pages 35-54]
  • Lactobacillus acidophilus Isolation and identification of lactic acid bacteria from chal in Golestan province [Volume 5, Issue 2, 2014, Pages 131-148]
  • Lactobacillus acidophilus Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
  • Lactobacillus plantarum starter Effect of controlled fermentation of Lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread [Volume 8, Issue 1, 2016, Pages 1-22]
  • Lactobacillus reuteri Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2021, Pages 43-55]
  • Lactobaculus Casei Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]
  • Lacto-fermentation Production and packaging of fermented functional beverage from date syrup by lactobacillus rhamnosus [Volume 7, Issue 2, 2015, Pages 17-38]
  • Laminate tube Study of quality of Persian sturgeon (Acipenser persicus( pressed caviar in tube packaging [Volume 14, Issue 1, 2022, Pages 21-37]
  • Laser Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
  • Lavender Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
  • Lepidium perfoliatum Improving the shelf life of lamb using edible coating based on Lepidium perfoliatum mucilage and Thymus carmanicus essential oil [Volume 15, Issue 2, 2023, Pages 1-18]
  • Listeria monocytogenes Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
  • Low-fat Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese [Volume 10, Issue 1, 2018, Pages 47-60]
  • Low-fat cheese Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
  • Low fat Mozzarella Effects of Fat Replacement and homogenization on the Compositional and Sensory properties of low Fat Mozzarella [Volume 8, Issue 2, 2016, Pages 123-142]
  • Low-phenylalanine whole camel milk powder Effect of operating parameters on the physical and flow properties of spray dried low-phenylalanine whole camel milk: A response surface methodology approach [Volume 15, Issue 2, 2023, Pages 103-124]
  • Lycopene Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]

M

  • Maceration Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]
  • Maceration The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Malt Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality [Volume 10, Issue 1, 2018, Pages 61-72]
  • Malting process Failure Mode and Effect Analysis (FMEA) for identification of hazards and risk assessment in the malting process [Volume 14, Issue 4, 2022, Pages 55-72]
  • Maltodextrin Effects of Sucralose and Maltodextrin on Rheological, Physicochemical and Sensory Properties of Whipped Cream [Volume 8, Issue 1, 2016, Pages 23-40]
  • Maltodextrin Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]
  • Maltodextrin Preparation and formulation of micro capsules containing rosemary extract by freeze-drying and spray-drying methods and evaluation of their properties [Volume 15, Issue 2, 2023, Pages 125-142]
  • Marinade Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2021, Pages 37-54]
  • Marine Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
  • Marketability Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L.) during storage [Volume 12, Issue 2, 2020, Pages 39-52]
  • Masghati Sweet Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
  • Mass spectrometry Expression of plant insulin in probiotic yeast Saccharomyces boulardii [Volume 12, Issue 1, 2020, Pages 1-16]
  • Mass Transfer Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]
  • Mastic Gum Investigating the effects of modified Mastic Gum microcapsule containing Curcumin on MCF-7 cell line by MTT test [Volume 15, Issue 4, 2023, Pages 63-86]
  • Mathematical models The effect of pulsed electric field on ascorbic acid content in tomato juice [Volume 12, Issue 1, 2020, Pages 49-66]
  • Maxwell model evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
  • Meat Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
  • Mechanical properties Determination of some physical, mechanical and hydrodynamic properties of Scolymus [Volume 8, Issue 1, 2016, Pages 125-141]
  • Mechanical properties Characterization of physicochemical, mechanical and antimicrobial properties of gelatin edible films containing oregano essence [Volume 15, Issue 1, 2023, Pages 59-73]
  • Mechanical properties Investigating the physicochemical and mechanical properties of edible active films based on gelatin containing essential oils of thyme, oregano and sage [Volume 15, Issue 3, 2023, Pages 17-33]
  • Melissa officinalis Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]
  • Membrane Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]
  • Mentha longifolia essential oil Study on the effect of gamma radiation and aerobic, vacuum, and atmospheric modified packaging on the quality of Mentha longifolia L. plant [Volume 14, Issue 1, 2022, Pages 1-19]
  • Metagenomic Evaluation of antimicrobial and antibiotic resistance properties of microbial community in a traditional cheese [Volume 14, Issue 2, 2022, Pages 131-146]
  • Microbial characteristics Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
  • Microbial stability Improving the shelf life of lamb using edible coating based on Lepidium perfoliatum mucilage and Thymus carmanicus essential oil [Volume 15, Issue 2, 2023, Pages 1-18]
  • Microeancapsulation Microencapsulation of Q10 by complex coacervation method [Volume 10, Issue 1, 2018, Pages 1-16]
  • Microencapsulation efficiency Microencapsulation of Q10 by complex coacervation method [Volume 10, Issue 1, 2018, Pages 1-16]
  • Microstructure Effect of germinated and non-germinated soybean flour on quality of Barbari bread [Volume 10, Issue 1, 2018, Pages 73-84]
  • Microstructure Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]
  • Microwave Composition of essential oil from Aegle marmelos peel extracted by microwave assisted hydrodistillation and microwave assisted with pretreatment ultrasound [Volume 5, Issue 1, 2014, Pages 111-124]
  • Microwave Optimization of microwave-assisted extraction of betalains from red beet (Beta vulgaris) and evaluating the antioxidant activity of obtained extract [Volume 7, Issue 2, 2015, Pages 39-60]
  • Microwave Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]
  • Microwave Effect of Microwave-Treatment Time on the Drying Rate of Sprouted Lentil in Different Dryers [Volume 15, Issue 2, 2023, Pages 69-82]
  • Microwave-assisted extraction Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2021, Pages 1-21]
  • Millard reaction Effect of dry milk and Stevia sweetener amounts on the amount of acryl amide and chemical properties of Donuts products [Volume 8, Issue 1, 2016, Pages 41-65]
  • Millet Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
  • Modeling The modeling and optimization effects of cleaning and moisture content on the physical and microbial characteristics of wheat by response surface methodology [Volume 8, Issue 2, 2016, Pages 43-68]
  • Modeling Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
  • Moisture content The modeling and optimization effects of cleaning and moisture content on the physical and microbial characteristics of wheat by response surface methodology [Volume 8, Issue 2, 2016, Pages 43-68]
  • Molecular distillation A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Momordica charantia Expression of plant insulin in probiotic yeast Saccharomyces boulardii [Volume 12, Issue 1, 2020, Pages 1-16]
  • Moringa oleifera Investigation of Physicochemical and Sensory Properties of Functional Dairy Drink Dessert of Cantaloupe Containing Moringa oleifera and Spirulina platensis [Volume 15, Issue 1, 2023, Pages 1-22]
  • MTT Test Investigating the effects of modified Mastic Gum microcapsule containing Curcumin on MCF-7 cell line by MTT test [Volume 15, Issue 4, 2023, Pages 63-86]
  • Mucilage Effect of xanthan gum and Ispharzeh and Basil seeds mucilage on the viscoelastic behavior of ketchup sauce [Volume 9, Issue 2, 2017, Pages 85-100]
  • Muffin Application of organogels containing grape seed oil and carnoba in muffin production [Volume 14, Issue 3, 2022, Pages 79-101]

N

  • NaCl The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
  • NaCl Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
  • Nanoclay bentonite Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]
  • Nanocomposite Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]
  • Nanoemulsion A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]
  • Nanoemulsion Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • Nano-emulsion Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
  • Nanogel Comparative study on rheological properties of wood and bacterial cellulose nano-fibers and chitin nano-fiber gels [Volume 14, Issue 2, 2022, Pages 147-168]
  • Natural protease Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
  • Nisin Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
  • Nitrate Measurement of Nitrate Residues in Tomato and Pomegranate Fruits and their Products using the High Performance Liquid Chromatography Method. [Volume 14, Issue 2, 2022, Pages 105-119]

O

  • Oat fiber Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread [Volume 12, Issue 1, 2020, Pages 67-80]
  • Oat starch Effect of sonication on physical, chemical and functional properties of oat starch [Volume 12, Issue 1, 2020, Pages 145-160]
  • Occurrence Failure Mode and Effect Analysis (FMEA) for identification of hazards and risk assessment in the malting process [Volume 14, Issue 4, 2022, Pages 55-72]
  • Ohmic heating Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
  • Okra flour Formulation if functional cake with quinoa and okra flour and investigated the effect on blood sugar in diabetic patients [Volume 14, Issue 2, 2022, Pages 1-15]
  • Oleogel Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2019, Pages 63-76]
  • Oleogel Application of organogels containing grape seed oil and carnoba in muffin production [Volume 14, Issue 3, 2022, Pages 79-101]
  • Olive leaf extract Antioxidant effect of olive leaf on stability of butter [Volume 5, Issue 1, 2014, Pages 81-94]
  • Olive mill Wastewater the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
  • Omega-3 Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2021, Pages 79-94]
  • Omega 3 fatty acids A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Optimization Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM [Volume 5, Issue 2, 2014, Pages 75-89]
  • Optimization optimization of drying process of parsley using the combination of hot air and microwave methods [Volume 4, Issue 2, 2013, Pages 103-122]
  • Optimization Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
  • Optimization Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2021, Pages 1-21]
  • Optimization Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2021, Pages 129-145]
  • Optimization Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus) [Volume 14, Issue 3, 2022, Pages 55-78]
  • Optimization of aqueous extract Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]
  • Opuntia Fruit Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia [Volume 14, Issue 3, 2022, Pages 125-139]
  • Opuntia strictica Application of ohmic heating on peeling of prickly pear fruit (Opuntia stricta): Effects of electric field strength and NaCl concentration on the performance of peeling [Volume 12, Issue 1, 2020, Pages 129-144]
  • Orange Evaluation of Quality Characteristics of Thomson Orange Produced in Golestan Province [Volume 15, Issue 3, 2023, Pages 101-120]
  • Orange waste Semi-Pilot scale extraction of pectin from orange peel waste and evaluating its quantitative and qualitative features [Volume 12, Issue 2, 2020, Pages 53-66]
  • Oregano essential oil Characterization of physicochemical, mechanical and antimicrobial properties of gelatin edible films containing oregano essence [Volume 15, Issue 1, 2023, Pages 59-73]
  • Organogel Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2019, Pages 63-76]
  • Osmotic dehydration Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
  • Osmotic dehydration The Effect of processing factors and ultrasound on Mass Transfer of Botton Mushroom During Osmotic Dehydration [Volume 11, Issue 2, 2019, Pages 149-156]
  • Osmotic dehydration Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]
  • Oxidation Survey shelf life of whole kernel and powdered almond at different temperature and packaging condition [Volume 7, Issue 2, 2015, Pages 77-96]
  • Oxidation kinetics Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
  • Oxidative stability Evaluation the effect of green pea pod extract on oxidative stability of sunflower oil under accelerated conditions [Volume 10, Issue 2, 2018, Pages 19-32]
  • Oxidative stability the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
  • Oxidative stability Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2021, Pages 95-113]
  • Oxidative stability Evaluation of antioxidant activity of red bell pepper extract in soybean oil [Volume 14, Issue 3, 2022, Pages 141-152]
  • Oxidative stability Improving the shelf life of lamb using edible coating based on Lepidium perfoliatum mucilage and Thymus carmanicus essential oil [Volume 15, Issue 2, 2023, Pages 1-18]

P

  • Packaging Production and packaging of fermented functional beverage from date syrup by lactobacillus rhamnosus [Volume 7, Issue 2, 2015, Pages 17-38]
  • Packaging Survey shelf life of whole kernel and powdered almond at different temperature and packaging condition [Volume 7, Issue 2, 2015, Pages 77-96]
  • Packaging Study on the effect of gamma radiation and aerobic, vacuum, and atmospheric modified packaging on the quality of Mentha longifolia L. plant [Volume 14, Issue 1, 2022, Pages 1-19]
  • Paddy riceو drying Optimization of paddy rice drying using response surface methodology [Volume 10, Issue 1, 2018, Pages 99-116]
  • Page Model Selection of the Best Kinetic Model in Drying of Button Mushroom by Infrared System [Volume 12, Issue 2, 2020, Pages 129-138]
  • Page Model Effect of Microwave-Treatment Time on the Drying Rate of Sprouted Lentil in Different Dryers [Volume 15, Issue 2, 2023, Pages 69-82]
  • Particle size Gellan -Caseinate Nanocomplexes as a Carrier of Omega-3 Fatty Acids: study of Particle size, Rheological Properties and Encapsulation Efficiency [Volume 5, Issue 2, 2014, Pages 19-42]
  • Particle size distribution The influence of Basil seed gum on the stability, particle size and rheological properties of oil-in-water emulsions stabilized by sodium caseinate [Volume 12, Issue 2, 2020, Pages 139-156]
  • Pastille Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • Peach Designing and construction, testing and evaluation of a forced air pre-cooling system of horticultural products [Volume 11, Issue 2, 2019, Pages 95-108]
  • Peanut oil Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
  • Pectin Semi-Pilot scale extraction of pectin from orange peel waste and evaluating its quantitative and qualitative features [Volume 12, Issue 2, 2020, Pages 53-66]
  • Pectin Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2021, Pages 1-21]
  • Pectin methylesterase Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
  • Peleg-Normand model evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
  • Peppermint Evaluation of the effects of peppermint essential oil (Mentha piperita) on oxidative stability of soybean oil [Volume 12, Issue 1, 2020, Pages 81-94]
  • Peppermint Effect of different concentrations of Arabic gum and different drying temperatures on physiccal properties of spray dried peppermint extract powder [Volume 12, Issue 1, 2020, Pages 113-128]
  • Peroxide Impact of utilization of whey protein isolate-based coating containing Satureja hortensis L. essential oil on shelf life of chicken fillets [Volume 12, Issue 2, 2020, Pages 115-128]
  • Peroxide index Evaluation of the effects of peppermint essential oil (Mentha piperita) on oxidative stability of soybean oil [Volume 12, Issue 1, 2020, Pages 81-94]
  • Persian sturgeon Study of quality of Persian sturgeon (Acipenser persicus( pressed caviar in tube packaging [Volume 14, Issue 1, 2022, Pages 21-37]
  • Phenol Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
  • Phoenix Dactylifera extract Antimicrobial effect of extracts Phoenix Dactylifera against pathogenic bacteria and spoilage molds [Volume 5, Issue 1, 2014, Pages 1-12]
  • Physical and microbial characteristics The modeling and optimization effects of cleaning and moisture content on the physical and microbial characteristics of wheat by response surface methodology [Volume 8, Issue 2, 2016, Pages 43-68]
  • Physical properties Determination of some physical, mechanical and hydrodynamic properties of Scolymus [Volume 8, Issue 1, 2016, Pages 125-141]
  • Physical properties Effect of different concentrations of Arabic gum and different drying temperatures on physiccal properties of spray dried peppermint extract powder [Volume 12, Issue 1, 2020, Pages 113-128]
  • Physical properties Evaluation of Quality Characteristics of Thomson Orange Produced in Golestan Province [Volume 15, Issue 3, 2023, Pages 101-120]
  • Physicochemical Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality [Volume 10, Issue 1, 2018, Pages 61-72]
  • Physicochemical Investigation of some physicochemical and survival of probiotic bacteria properties of industrial synbiotic juices by Response Surface and D-Optimal design with incomplete factorial [Volume 14, Issue 2, 2022, Pages 53-70]
  • Physicochemical and Sensory Properties Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]
  • Physico-chemical properties Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2021, Pages 133-150]
  • Pickering emulsion Fabrication of stable Pickering emulsion using hybrid particles comprised of biopolymers [Volume 15, Issue 1, 2023, Pages 109-124]
  • P- insulin protein Expression of plant insulin in probiotic yeast Saccharomyces boulardii [Volume 12, Issue 1, 2020, Pages 1-16]
  • Pistachio Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
  • PMA-qPCR Evaluation of antmicrobial effect of Zataria multiflora Boiss. essential oil on food-borne pathogens in minced beef combining real time-PCR and propidium monoazide [Volume 7, Issue 2, 2015, Pages 97-118]
  • PME Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]
  • Polyol sugar Effect of sucrose, isomalt and maltodextrin on texture and morphology of tapioca starch before and after ultrasound treatment [Volume 13, Issue 2, 2021, Pages 119-134]
  • Polyphenol Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina [Volume 10, Issue 2, 2018, Pages 151-158]
  • Polysaccharide gel Feasibility of Using Sodium Alginate Gel to Increase the Shelf Life of Top Strudel [Volume 15, Issue 1, 2023, Pages 23-41]
  • Polyvinyl alcohol Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
  • Pomegranate Measurement of Nitrate Residues in Tomato and Pomegranate Fruits and their Products using the High Performance Liquid Chromatography Method. [Volume 14, Issue 2, 2022, Pages 105-119]
  • Ponyfish (Leiognathus bindus) Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus [Volume 10, Issue 2, 2018, Pages 137-149]
  • Porosity Effect of controlled fermentation of Lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread [Volume 8, Issue 1, 2016, Pages 1-22]
  • Postbiotic The Role of Postbiotics in Food Safety Promotion [Volume 15, Issue 1, 2023, Pages 75-108]
  • Postharvest Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L.) during storage [Volume 12, Issue 2, 2020, Pages 39-52]
  • Prebiotic Evaluation of prebiotic activity of polysaccharides extracted from acorn [Volume 9, Issue 1, 2017, Pages 53-66]
  • Prebiotics Investigation of some physicochemical and survival of probiotic bacteria properties of industrial synbiotic juices by Response Surface and D-Optimal design with incomplete factorial [Volume 14, Issue 2, 2022, Pages 53-70]
  • Prebiotics Investigation of Physicochemical and Sensory Properties of Functional Dairy Drink Dessert of Cantaloupe Containing Moringa oleifera and Spirulina platensis [Volume 15, Issue 1, 2023, Pages 1-22]
  • Precooling System Designing and construction, testing and evaluation of a forced air pre-cooling system of horticultural products [Volume 11, Issue 2, 2019, Pages 95-108]
  • Pre-gelatinization Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
  • Probiotic Isolation and identification of lactic acid bacteria from chal in Golestan province [Volume 5, Issue 2, 2014, Pages 131-148]
  • Probiotic Evaluation of viability, texture and qualitative properties of Iranian UF probiotic cheese containing strains of Bifidobacterium lactis & Lactobacillus acidophilus [Volume 6, Issue 1, 2015, Pages 53-64]
  • Probiotic The Role of Postbiotics in Food Safety Promotion [Volume 15, Issue 1, 2023, Pages 75-108]
  • Probiotic properties Investigating the safety and probiotic properties of proteolytic lactic acid bacteria isolated from raw milk and evaluating their ability to produce aromatic compounds [Volume 15, Issue 3, 2023, Pages 35-54]
  • Process designing Semi-Pilot scale extraction of pectin from orange peel waste and evaluating its quantitative and qualitative features [Volume 12, Issue 2, 2020, Pages 53-66]
  • Processing Measurement of Nitrate Residues in Tomato and Pomegranate Fruits and their Products using the High Performance Liquid Chromatography Method. [Volume 14, Issue 2, 2022, Pages 105-119]
  • Processing Effect of processing on food allergens [Volume 15, Issue 3, 2023, Pages 55-76]
  • Proline Investigating the influencing factors on the quality and authenticity of nutritional and natural honeys: the effect of type of region, type of nutrition and harvesting time [Volume 15, Issue 2, 2023, Pages 19-48]
  • Protein Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
  • Proteinase enzyme Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its functional and antioxidant properties [Volume 12, Issue 1, 2020, Pages 95-112]
  • Protein hydrolysate Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus [Volume 10, Issue 2, 2018, Pages 137-149]
  • Proteolysis Effect of free cas-amino acids addition on proteolysis and sensory properties of UF-Feta cheese [Volume 9, Issue 2, 2017, Pages 1-16]
  • Proteolysis Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2019, Pages 35-48]
  • Proteolytic activity Investigating the safety and probiotic properties of proteolytic lactic acid bacteria isolated from raw milk and evaluating their ability to produce aromatic compounds [Volume 15, Issue 3, 2023, Pages 35-54]
  • Psyllium fiber Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread [Volume 12, Issue 1, 2020, Pages 67-80]
  • PUFA A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Puffy snack Formulation of Functional Puffy Snack with Pumpkin Powder [Volume 11, Issue 1, 2019, Pages 65-80]
  • Pulsed Electric Field The effect of pulsed electric field on ascorbic acid content in tomato juice [Volume 12, Issue 1, 2020, Pages 49-66]
  • Pumpkin Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality [Volume 10, Issue 1, 2018, Pages 61-72]
  • Pumpkin powder Formulation of Functional Puffy Snack with Pumpkin Powder [Volume 11, Issue 1, 2019, Pages 65-80]
  • Pumpkin seeds The effect of molecular weight and amino acid composition on antioxidant properties of peptide components of pumpkin seed protein hydrolysate [Volume 14, Issue 1, 2022, Pages 39-58]
  • Punica granatum Effect of wrapping, chemical and thermal treatments on fruit shelf life and quality in pomegranate cv. Shirin Kolbad [Volume 8, Issue 1, 2016, Pages 107-124]

Q

  • Quality assessment Quality evaluation of some edible fish sold in Chabahar fish market [Volume 15, Issue 1, 2023, Pages 43-56]
  • Quince seed mucilage Optimization of Ultrasound-assisted extraction of Quince seed mucilage using Response Surface Methodology [Volume 9, Issue 2, 2017, Pages 17-31]

R

  • Red Beet Optimization of microwave-assisted extraction of betalains from red beet (Beta vulgaris) and evaluating the antioxidant activity of obtained extract [Volume 7, Issue 2, 2015, Pages 39-60]
  • Red bell pepper Evaluation of antioxidant activity of red bell pepper extract in soybean oil [Volume 14, Issue 3, 2022, Pages 141-152]
  • Red Grape Juice The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2019, Pages 21-34]
  • Regression correlation Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
  • Release kinetics Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • RelseaRelease, Antibacterial packaging Evaluation of Lauroyl-l-arginine ethyl ester release and antibacterial properties of bio active zein films [Volume 7, Issue 2, 2015, Pages 61-76]
  • Resistance Starch Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2021, Pages 147-157]
  • Resistant Starch Study of various concentrations of resistant starch and chitosan on microstructure, rheological properties and viability of encapsulated probiotic bacteria in drinking yoghurt [Volume 9, Issue 2, 2017, Pages 69-84]
  • Resistant Starch Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation [Volume 10, Issue 2, 2018, Pages 81-103]
  • Response Surface Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM [Volume 5, Issue 2, 2014, Pages 75-89]
  • Response Surface Methodology Optimization of different factors affecting antioxidant activity of crucian carp (Carassius carassius) protein hydrolysate by response surface methodology [Volume 5, Issue 1, 2014, Pages 95-110]
  • Response Surface Methodology Evaluating physicochemical and microbial properties of synbiotic yogurt using Response surface methodology [Volume 9, Issue 2, 2017, Pages 33-50]
  • Response Surface Methodology Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]
  • Response Surface Methodology Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]
  • Response Surface Methodology Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
  • Response Surface Methodology Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2021, Pages 91-113]
  • Rheological characteristics Rheological properties of sponge cake based on the rice and wheat germ flour [Volume 10, Issue 1, 2018, Pages 16-32]
  • Rice Investigation the Effect of Milling Process and Storage Duration on the Aroma Components of Indica Rice Variety (Tarom) by SPME Method [Volume 12, Issue 1, 2020, Pages 161-170]
  • Rice Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
  • Rice Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2021, Pages 133-150]
  • Rice bran oil Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
  • Rice cake evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
  • Rice flour Rheological properties of sponge cake based on the rice and wheat germ flour [Volume 10, Issue 1, 2018, Pages 16-32]
  • Rice flour Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake. [Volume 14, Issue 4, 2022, Pages 111-124]
  • Risk Application of bread supply chain framework to explain risk management strategies of bread production and consumption in Khuzestan province [Volume 12, Issue 2, 2020, Pages 99-114]
  • Rosemary Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
  • Rosemary Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2021, Pages 95-113]
  • RSM Optimization of CMC based coating formulation on the base of minimum weight loss and maximum Haugh unit of eggs by response surface methodology (RSM) [Volume 5, Issue 2, 2014, Pages 43-58]
  • RSM Optimization of Ultrasound-assisted extraction of Quince seed mucilage using Response Surface Methodology [Volume 9, Issue 2, 2017, Pages 17-31]

S

  • Saccharomyces boulardii Expression of plant insulin in probiotic yeast Saccharomyces boulardii [Volume 12, Issue 1, 2020, Pages 1-16]
  • Saffron Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2021, Pages 55-76]
  • Saffron" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Safranal" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Salad dressing Investigation of antioxidant and chemical properties of balsamic salad dressing stabilized with Persian gum [Volume 14, Issue 1, 2022, Pages 73-90]
  • Samanou powder Evaluation of the effect of xanthan gum and chia seed flour on the physical stability and textural and rheological properties of dairy spread containing samanou powder [Volume 14, Issue 1, 2022, Pages 99-115]
  • Satureja Study of Satureja and Tarragon Extracts effect on physicochemical, shelf life and sensory properties of mayonnaise sauce [Volume 15, Issue 2, 2023, Pages 49-68]
  • Satureja hortensis L Impact of utilization of whey protein isolate-based coating containing Satureja hortensis L. essential oil on shelf life of chicken fillets [Volume 12, Issue 2, 2020, Pages 115-128]
  • Scanning electron microscopy Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]
  • Scolymus Determination of some physical, mechanical and hydrodynamic properties of Scolymus [Volume 8, Issue 1, 2016, Pages 125-141]
  • Screw speed Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
  • SDS-PAGE Expression of plant insulin in probiotic yeast Saccharomyces boulardii [Volume 12, Issue 1, 2020, Pages 1-16]
  • Seaweed Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina [Volume 10, Issue 2, 2018, Pages 151-158]
  • Semi- pilot extraction Semi-Pilot scale extraction of pectin from orange peel waste and evaluating its quantitative and qualitative features [Volume 12, Issue 2, 2020, Pages 53-66]
  • Sensitivity analysis Modeling of Eggplant Drying Process by Infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 9, Issue 1, 2017, Pages 85-96]
  • Sensorial properties Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2019, Pages 49-62]
  • Sensory Effects of Sucralose and Maltodextrin on Rheological, Physicochemical and Sensory Properties of Whipped Cream [Volume 8, Issue 1, 2016, Pages 23-40]
  • Sensory evaluation Evaluation of Some Chemical and Sensory Properties of Date Syrup, Date Concentrate, Date Liquid Sugar in Comparison With Sugar Solutions [Volume 6, Issue 1, 2015, Pages 85-101]
  • Sensory evaluation Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality [Volume 10, Issue 1, 2018, Pages 61-72]
  • Sensory evaluation Formulation of Functional Puffy Snack with Pumpkin Powder [Volume 11, Issue 1, 2019, Pages 65-80]
  • Sensory evaluation The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2021, Pages 17-36]
  • Sensory Evalution Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]
  • Sensory properties Effects of Fat Replacement and homogenization on the Compositional and Sensory properties of low Fat Mozzarella [Volume 8, Issue 2, 2016, Pages 123-142]
  • Sensory properties Impact of addition of milk powder and microbial transglutaminase on the sensory and textural properties of set yogurt [Volume 10, Issue 2, 2018, Pages 121-136]
  • Sensory properties The effects of Stevia (Rebaudioside) and Inulin on the Physicochemical, Antioxidant and Sensory Properties of Low-Calorie Chocolate Dairy Dessert [Volume 12, Issue 2, 2020, Pages 13-24]
  • Sensory properties Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
  • Serum Separation Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2021, Pages 147-157]
  • Sesame Ardeh oil Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]
  • Sesame oil Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2019, Pages 63-76]
  • Sesame powder Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
  • Set yoghurt Impact of addition of milk powder and microbial transglutaminase on the sensory and textural properties of set yogurt [Volume 10, Issue 2, 2018, Pages 121-136]
  • Set yogurt Study on the amounts of Total Phenol, Vitamin C and Antioxidant Properties of Functional Yogurt Containing Bell Pepper Extract during Storage Period [Volume 15, Issue 4, 2023, Pages 1-20]
  • Severity Failure Mode and Effect Analysis (FMEA) for identification of hazards and risk assessment in the malting process [Volume 14, Issue 4, 2022, Pages 55-72]
  • Shelf life Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures [Volume 10, Issue 2, 2018, Pages 45-61]
  • Shelf life Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2021, Pages 23-42]
  • Shelf-life: Evaluation of Active Packaging based on PET Containing ZnO and TiO2 Nanoparticles on Mayonnaise Shelf-Life [Volume 14, Issue 3, 2022, Pages 35-54]
  • Shirazi thyme Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
  • Shrimp Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
  • Shuffled frog-leaping algorithm Optimization of mixture-process variable experiments in camel milk whipped cream using Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
  • Simulated gastric conditions Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2021, Pages 43-55]
  • Snack Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
  • Sodium alginate Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
  • Soluble nitrogen Syneresis Impact of Transglutaminase Enzyme and Carrageenan Gum on Physicochemical, Color and Total Acceptability of Low Fat Ultrafiltrated Cheese [Volume 15, Issue 3, 2023, Pages 1-16]
  • Sorption isotherm Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar) [Volume 10, Issue 2, 2018, Pages 33-44]
  • Sour orange Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]
  • Sour Orange Juice Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
  • Soy ice cream Survey the effect of inulin and green tea extract on survival of Bifidobacterium longum and physicochemical properties of synbiotic soybean ice cream [Volume 12, Issue 2, 2020, Pages 81-98]
  • Soy sauce Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2021, Pages 37-54]
  • Spectroscopy Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
  • Spirulina platensis Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
  • Spirulina platensis Investigation of Physicochemical and Sensory Properties of Functional Dairy Drink Dessert of Cantaloupe Containing Moringa oleifera and Spirulina platensis [Volume 15, Issue 1, 2023, Pages 1-22]
  • Sponge cake Rheological properties of sponge cake based on the rice and wheat germ flour [Volume 10, Issue 1, 2018, Pages 16-32]
  • Spray drying Effect of different concentrations of Arabic gum and different drying temperatures on physiccal properties of spray dried peppermint extract powder [Volume 12, Issue 1, 2020, Pages 113-128]
  • Sprouted lentil Effect of Microwave-Treatment Time on the Drying Rate of Sprouted Lentil in Different Dryers [Volume 15, Issue 2, 2023, Pages 69-82]
  • Spry drier Preparation and formulation of micro capsules containing rosemary extract by freeze-drying and spray-drying methods and evaluation of their properties [Volume 15, Issue 2, 2023, Pages 125-142]
  • Staleness Feasibility of Using Sodium Alginate Gel to Increase the Shelf Life of Top Strudel [Volume 15, Issue 1, 2023, Pages 23-41]
  • Starch Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • Stevia Effect of dry milk and Stevia sweetener amounts on the amount of acryl amide and chemical properties of Donuts products [Volume 8, Issue 1, 2016, Pages 41-65]
  • Stevia The effects of Stevia (Rebaudioside) and Inulin on the Physicochemical, Antioxidant and Sensory Properties of Low-Calorie Chocolate Dairy Dessert [Volume 12, Issue 2, 2020, Pages 13-24]
  • Stevia Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
  • Stevia rebaudiana Bertoni Evaluation of antioxidant activity of methanol extract of Stevia rebaudiana Bertoni and investigation of this properties in dairy dessert [Volume 8, Issue 2, 2016, Pages 69-90]
  • Storage conditions Evaluation of different conditions storage of olive on some extracted compounds of olive oil in two different regions in Ardabil [Volume 9, Issue 2, 2017, Pages 51-68]
  • Storage life Effect of wrapping, chemical and thermal treatments on fruit shelf life and quality in pomegranate cv. Shirin Kolbad [Volume 8, Issue 1, 2016, Pages 107-124]
  • Storage temperature Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures [Volume 10, Issue 2, 2018, Pages 45-61]
  • Storage time Feasibility of Using Sodium Alginate Gel to Increase the Shelf Life of Top Strudel [Volume 15, Issue 1, 2023, Pages 23-41]
  • Storage time Evaluation of Quality Characteristics of Thomson Orange Produced in Golestan Province [Volume 15, Issue 3, 2023, Pages 101-120]
  • Strained Yoghurt Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]
  • Strudel Feasibility of Using Sodium Alginate Gel to Increase the Shelf Life of Top Strudel [Volume 15, Issue 1, 2023, Pages 23-41]
  • Sucralose Effects of Sucralose and Maltodextrin on Rheological, Physicochemical and Sensory Properties of Whipped Cream [Volume 8, Issue 1, 2016, Pages 23-40]
  • Sucralose Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
  • Sucrose Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
  • Sucrose Investigating the influencing factors on the quality and authenticity of nutritional and natural honeys: the effect of type of region, type of nutrition and harvesting time [Volume 15, Issue 2, 2023, Pages 19-48]
  • Sunflower Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2021, Pages 95-113]
  • Sunflower oil Evaluation the effect of green pea pod extract on oxidative stability of sunflower oil under accelerated conditions [Volume 10, Issue 2, 2018, Pages 19-32]
  • Sunflower oil Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
  • Supercritical fluid Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]
  • Surface tension Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its functional and antioxidant properties [Volume 12, Issue 1, 2020, Pages 95-112]
  • Survival Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2021, Pages 43-55]
  • Sweetener Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
  • Symbiotic Survey the effect of inulin and green tea extract on survival of Bifidobacterium longum and physicochemical properties of synbiotic soybean ice cream [Volume 12, Issue 2, 2020, Pages 81-98]
  • Synersis Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]
  • Synthetic antioxidant Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]

T

  • Talang queenfish Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2019, Pages 49-62]
  • Tallow Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2021, Pages 95-113]
  • Target release Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract [Volume 9, Issue 1, 2017, Pages 67-84]
  • Tarom the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
  • Tarom variety Investigation the Effect of Milling Process and Storage Duration on the Aroma Components of Indica Rice Variety (Tarom) by SPME Method [Volume 12, Issue 1, 2020, Pages 161-170]
  • Tarragon Study of Satureja and Tarragon Extracts effect on physicochemical, shelf life and sensory properties of mayonnaise sauce [Volume 15, Issue 2, 2023, Pages 49-68]
  • Telecom wave Detection of Defected Potato Tubers from Intact One Using Microwave [Volume 9, Issue 2, 2017, Pages 101-110]
  • Temperature Detection of Defected Potato Tubers from Intact One Using Microwave [Volume 9, Issue 2, 2017, Pages 101-110]
  • Tenderization Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2021, Pages 37-54]
  • Tenderness Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
  • Textural analysis Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
  • Textural properties Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
  • Textural properties The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2021, Pages 17-36]
  • Texture Impact of addition of milk powder and microbial transglutaminase on the sensory and textural properties of set yogurt [Volume 10, Issue 2, 2018, Pages 121-136]
  • Texture Feasibility of Using Sodium Alginate Gel to Increase the Shelf Life of Top Strudel [Volume 15, Issue 1, 2023, Pages 23-41]
  • Thawing Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
  • Thawing Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
  • Thermal Process The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2019, Pages 21-34]
  • Thermal processing Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
  • Thermal processing Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
  • Thermodynamic properties Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
  • Thickening agent Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia [Volume 14, Issue 3, 2022, Pages 125-139]
  • Thiobarbituric acid index Survey shelf life of whole kernel and powdered almond at different temperature and packaging condition [Volume 7, Issue 2, 2015, Pages 77-96]
  • Thymus carmanicus essential oil Improving the shelf life of lamb using edible coating based on Lepidium perfoliatum mucilage and Thymus carmanicus essential oil [Volume 15, Issue 2, 2023, Pages 1-18]
  • Thymus vulgaris Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2021, Pages 91-113]
  • Tiobarbitoric acid index (TBA) Evaluation of the effects of peppermint essential oil (Mentha piperita) on oxidative stability of soybean oil [Volume 12, Issue 1, 2020, Pages 81-94]
  • Titanium oxide Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2021, Pages 1-15]
  • Toast bread Effect of Oat and Psyllium Fibers on Qualitative Properties of Toast Bread [Volume 12, Issue 1, 2020, Pages 67-80]
  • Tomato Measurement of Nitrate Residues in Tomato and Pomegranate Fruits and their Products using the High Performance Liquid Chromatography Method. [Volume 14, Issue 2, 2022, Pages 105-119]
  • Tomato Juice The effect of pulsed electric field on ascorbic acid content in tomato juice [Volume 12, Issue 1, 2020, Pages 49-66]
  • Tomato sauce Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
  • Tonsil clay The Effect of Tonsil clay on the reduction of patulin amount in apple juice [Volume 14, Issue 2, 2022, Pages 121-130]
  • Transglutaminase Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese [Volume 10, Issue 1, 2018, Pages 47-60]
  • Transglutaminase Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]
  • Transglutaminase enzyme Impact of addition of milk powder and microbial transglutaminase on the sensory and textural properties of set yogurt [Volume 10, Issue 2, 2018, Pages 121-136]
  • Tube packaging Study of quality of Persian sturgeon (Acipenser persicus( pressed caviar in tube packaging [Volume 14, Issue 1, 2022, Pages 21-37]
  • Turbidity The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2019, Pages 133-148]

U

  • UF-Feta cheese Effect of free cas-amino acids addition on proteolysis and sensory properties of UF-Feta cheese [Volume 9, Issue 2, 2017, Pages 1-16]
  • Ultrafilteration Free amino acid profile and textural and sensory characteristics of whey less feta cheese [Volume 8, Issue 1, 2016, Pages 87-105]
  • Ultrafiltrated low-fat cheese Impact of Transglutaminase Enzyme and Carrageenan Gum on Physicochemical, Color and Total Acceptability of Low Fat Ultrafiltrated Cheese [Volume 15, Issue 3, 2023, Pages 1-16]
  • Ultrafiltration Evaluation of viability, texture and qualitative properties of Iranian UF probiotic cheese containing strains of Bifidobacterium lactis & Lactobacillus acidophilus [Volume 6, Issue 1, 2015, Pages 53-64]
  • Ultrafiltration The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
  • Ultrasound Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM [Volume 5, Issue 2, 2014, Pages 75-89]
  • Ultrasound Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]
  • Ultrasound The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2019, Pages 21-34]
  • Ultrasound The Effect of processing factors and ultrasound on Mass Transfer of Botton Mushroom During Osmotic Dehydration [Volume 11, Issue 2, 2019, Pages 149-156]
  • Ultrasound Effect of sonication on physical, chemical and functional properties of oat starch [Volume 12, Issue 1, 2020, Pages 145-160]
  • Ultrasound Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
  • Ultrasound The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Ultrasound Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]
  • Ultra sound Optimization of Ultrasound-assisted extraction of Quince seed mucilage using Response Surface Methodology [Volume 9, Issue 2, 2017, Pages 17-31]
  • Ultrasound-assisted pregelatinization Effect of sucrose, isomalt and maltodextrin on texture and morphology of tapioca starch before and after ultrasound treatment [Volume 13, Issue 2, 2021, Pages 119-134]

V

  • Viability Evaluation of viability, texture and qualitative properties of Iranian UF probiotic cheese containing strains of Bifidobacterium lactis & Lactobacillus acidophilus [Volume 6, Issue 1, 2015, Pages 53-64]
  • Viscoelastic properties evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
  • Viscosity Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]
  • Viscosity The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2019, Pages 133-148]
  • Vitamin C Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]

W

  • Walnut powder Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
  • Washing Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2019, Pages 49-62]
  • Wastes Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
  • Water Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]
  • Water vapor permeability Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]
  • Weight loss Optimization of CMC based coating formulation on the base of minimum weight loss and maximum Haugh unit of eggs by response surface methodology (RSM) [Volume 5, Issue 2, 2014, Pages 43-58]
  • Weight loss Effect of Aloe vera gel and Arabic gum coating on quality characteristics of green bell peppers (Capsicum annuum L.) during storage [Volume 12, Issue 2, 2020, Pages 39-52]
  • Wet pressing A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Wheat The modeling and optimization effects of cleaning and moisture content on the physical and microbial characteristics of wheat by response surface methodology [Volume 8, Issue 2, 2016, Pages 43-68]
  • Whey Effect of Date Syrup as substitute with sugar on the physicochemical, rheological and sensory properties of vanilla Ice Cream on Based whey [Volume 12, Issue 2, 2020, Pages 157-170]
  • Whey protein concentrate Free amino acid profile and textural and sensory characteristics of whey less feta cheese [Volume 8, Issue 1, 2016, Pages 87-105]
  • Whey protein concentrate Optimization of mixture-process variable experiments in camel milk whipped cream using Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
  • Whey protein isolate Impact of utilization of whey protein isolate-based coating containing Satureja hortensis L. essential oil on shelf life of chicken fillets [Volume 12, Issue 2, 2020, Pages 115-128]
  • Whey protein isolate Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia [Volume 14, Issue 3, 2022, Pages 125-139]
  • Whey protein nanoparticles Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract [Volume 9, Issue 1, 2017, Pages 67-84]
  • White brined cheese The Production of Functional White- Brined Cheese by the Replacement of Milk Fat with Grape Seed Oil [Volume 12, Issue 2, 2020, Pages 1-12]
  • White brined cheese Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]
  • White mulberry leaf extract Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]
  • WPI The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2019, Pages 133-148]

X

  • Xanthan gum Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]

Y

  • Yoghurt Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]
  • Yogurt Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]

Z

  • Zataria multiflora Boiss Evaluation of antmicrobial effect of Zataria multiflora Boiss. essential oil on food-borne pathogens in minced beef combining real time-PCR and propidium monoazide [Volume 7, Issue 2, 2015, Pages 97-118]
  • Zataria Multiflora Boiss Essential Oil Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
  • Zedo Gum Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2021, Pages 147-157]
  • Zedo or Persian gum Investigation of antioxidant and chemical properties of balsamic salad dressing stabilized with Persian gum [Volume 14, Issue 1, 2022, Pages 73-90]
  • Zein Evaluation of Lauroyl-l-arginine ethyl ester release and antibacterial properties of bio active zein films [Volume 7, Issue 2, 2015, Pages 61-76]
  • Zein Application of electrospun fibers based on zein containing Ajowan extract in preservation of turkey fillets [Volume 15, Issue 4, 2023, Pages 45-62]
  • Zeleny Study of physicochemical characteristics of wheat produced in khozestan province [Volume 7, Issue 2, 2015, Pages 119-130]
  • Zinc oxide Evaluation of Active Packaging based on PET Containing ZnO and TiO2 Nanoparticles on Mayonnaise Shelf-Life [Volume 14, Issue 3, 2022, Pages 35-54]