A
-
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]
-
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]
-
Antioxidant
Antioxidant effect of olive leaf on stability of butter [Volume 5, Issue 1, 2014, Pages 81-94]
-
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]
B
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Butter
Antioxidant effect of olive leaf on stability of butter [Volume 5, Issue 1, 2014, Pages 81-94]
C
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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]
-
Chitin
Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
-
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]
D
-
Drip loss
Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
E
-
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]
-
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]
-
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]
-
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]
F
-
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]
-
Freezing
Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
G
-
Glycerol
Isolation and identification of lactic acid bacteria from chal in Golestan province [Volume 5, Issue 2, 2014, Pages 131-148]
H
-
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]
-
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]
K
-
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]
-
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]
L
-
Lactobacillus acidophilus
Isolation and identification of lactic acid bacteria from chal in Golestan province [Volume 5, Issue 2, 2014, Pages 131-148]
M
-
Marine
Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
-
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]
O
-
Olive leaf extract
Antioxidant effect of olive leaf on stability of butter [Volume 5, Issue 1, 2014, Pages 81-94]
-
Optimization
Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM [Volume 5, Issue 2, 2014, Pages 75-89]
P
-
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]
-
Phoenix Dactylifera extract
Antimicrobial effect of extracts Phoenix Dactylifera against pathogenic bacteria and spoilage molds [Volume 5, Issue 1, 2014, Pages 1-12]
-
Probiotic
Isolation and identification of lactic acid bacteria from chal in Golestan province [Volume 5, Issue 2, 2014, Pages 131-148]
R
-
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]
-
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]
T
-
Thawing
Ice-glazing of Frozen Shrimp Using Chitosan Hydrocolloid For Improving Its Qualitative Properties [Volume 5, Issue 2, 2014, Pages 1-17]
U
-
Ultrasound
Optimization condition of extraction of curcumin from Curcuma longa with ultrasound waves by RSM [Volume 5, Issue 2, 2014, Pages 75-89]
W
-
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]
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