Keyword Index

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

  • 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]
  • 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

  • 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

  • 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]