A
-
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]
-
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]
C
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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]
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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]
-
Color Changes
Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
E
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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]
-
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]
F
-
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]
G
-
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]
-
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]
H
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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]
I
-
Image processing
Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
K
-
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]
L
-
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]
-
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]
M
-
Maltodextrin
Effects of Sucralose and Maltodextrin on Rheological, Physicochemical and Sensory Properties of Whipped Cream [Volume 8, Issue 1, 2016, Pages 23-40]
-
Mechanical properties
Determination of some physical, mechanical and hydrodynamic properties of Scolymus [Volume 8, Issue 1, 2016, Pages 125-141]
-
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]
-
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]
-
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]
P
-
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]
-
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]
-
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]
S
-
Scolymus
Determination of some physical, mechanical and hydrodynamic properties of Scolymus [Volume 8, Issue 1, 2016, Pages 125-141]
-
Sensory
Effects of Sucralose and Maltodextrin on Rheological, Physicochemical and Sensory Properties of Whipped Cream [Volume 8, Issue 1, 2016, Pages 23-40]
-
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]
-
Sour Orange Juice
Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
-
Spectroscopy
Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
-
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 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 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]
-
Sucralose
Effects of Sucralose and Maltodextrin on Rheological, Physicochemical and Sensory Properties of Whipped Cream [Volume 8, Issue 1, 2016, Pages 23-40]
T
-
Thermal processing
Investigation of Color Changes of Sour Orange Juice During Thermal Processing [Volume 8, Issue 2, 2016, Pages 1-24]
U
-
Ultrafilteration
Free amino acid profile and textural and sensory characteristics of whey less feta cheese [Volume 8, Issue 1, 2016, Pages 87-105]
W
-
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 protein concentrate
Free amino acid profile and textural and sensory characteristics of whey less feta cheese [Volume 8, Issue 1, 2016, Pages 87-105]
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