Keyword Index

A

  • Acceptance Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • 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]
  • 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]

B

  • 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]

C

  • Candied apple Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]
  • Carrot Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]

E

  • Egg Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]
  • Electrophoresis Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]

F

  • Fruit concentrate Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]

G

  • Guar Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]

K

  • 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]

L

  • Laser Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]

O

  • Optimization optimization of drying process of parsley using the combination of hot air and microwave methods [Volume 4, Issue 2, 2013, Pages 103-122]
  • Osmotic dehydration Optimization of production conditions of candied apple with fruit concentrate [Volume 4, Issue 1, 2013, Pages 81-97]

P

  • Pastille Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]
  • Protein Effects of green Continuous Waves Laser on physicochemical properties of egg Albumen proteins [Volume 4, Issue 1, 2013, Pages 37-46]

S

  • Starch Evaluation effects starch and guar on textural parameters, color parameters and acceptance of carrot pastille [Volume 4, Issue 2, 2013, Pages 15-28]