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]
Your query does not match with any item