Keyword Index

A

  • Almond meal evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]
  • 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]
  • 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]

C

  • 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]

D

  • 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 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 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]

E

  • 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]

K

  • 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]

L

  • Lactobaculus Casei Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]

M

  • Maxwell model evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]

P

  • 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]
  • 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]

R

  • Rice cake evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake [Volume 6, Issue 1, 2015, Pages 1-17]

S

  • 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 Evalution Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]
  • Synersis Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]

U

  • 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]

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]

Y

  • Yoghurt Processing of synbiotic yoghurt based on the retentate and Whey protein concentrate enrichers [Volume 6, Issue 1, 2015, Pages 103-118]