Keyword Index

A

  • Acorn Evaluation of prebiotic activity of polysaccharides extracted from acorn [Volume 9, Issue 1, 2017, Pages 53-66]
  • Alcalase The optimization of the pumpkin oil cake protein hydrolysis with alcalase to achieve the maximum anti-oxidative activity [Volume 9, Issue 1, 2017, Pages 1-12]
  • Antioxidant activity Evaluation of prebiotic activity of polysaccharides extracted from acorn [Volume 9, Issue 1, 2017, Pages 53-66]
  • Antisolvent precipitation Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract [Volume 9, Issue 1, 2017, Pages 67-84]

B

  • Basil Effect of xanthan gum and Ispharzeh and Basil seeds mucilage on the viscoelastic behavior of ketchup sauce [Volume 9, Issue 2, 2017, Pages 85-100]

C

  • Chitosan Study of various concentrations of resistant starch and chitosan on microstructure, rheological properties and viability of encapsulated probiotic bacteria in drinking yoghurt [Volume 9, Issue 2, 2017, Pages 69-84]
  • Cold plasma Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]
  • Crocin" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Cross-linking Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract [Volume 9, Issue 1, 2017, Pages 67-84]

E

  • E. coli Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]
  • Eggplant Modeling of Eggplant Drying Process by Infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 9, Issue 1, 2017, Pages 85-96]
  • Extraction Optimization of Ultrasound-assisted extraction of Quince seed mucilage using Response Surface Methodology [Volume 9, Issue 2, 2017, Pages 17-31]

F

  • Fatty acids Production of chocolate containing Flaxseed powder and evaluation of some qualitative properties [Volume 9, Issue 1, 2017, Pages 23-36]
  • Fatty acids profile Evaluation of different conditions storage of olive on some extracted compounds of olive oil in two different regions in Ardabil [Volume 9, Issue 2, 2017, Pages 51-68]
  • Flaxseed Production of chocolate containing Flaxseed powder and evaluation of some qualitative properties [Volume 9, Issue 1, 2017, Pages 23-36]
  • Free Cas-amino acids Effect of free cas-amino acids addition on proteolysis and sensory properties of UF-Feta cheese [Volume 9, Issue 2, 2017, Pages 1-16]
  • Functional food Evaluation of prebiotic activity of polysaccharides extracted from acorn [Volume 9, Issue 1, 2017, Pages 53-66]

G

  • Genetic Algorithm Modeling of Eggplant Drying Process by Infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 9, Issue 1, 2017, Pages 85-96]

H

  • Hydrogen Peroxide Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]

I

  • Inactivation Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]
  • Infrared Modeling of Eggplant Drying Process by Infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 9, Issue 1, 2017, Pages 85-96]
  • Irradiation" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Ispharzeh Effect of xanthan gum and Ispharzeh and Basil seeds mucilage on the viscoelastic behavior of ketchup sauce [Volume 9, Issue 2, 2017, Pages 85-100]

K

  • Kaempferol" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Keywords: Olive oil Evaluation of different conditions storage of olive on some extracted compounds of olive oil in two different regions in Ardabil [Volume 9, Issue 2, 2017, Pages 51-68]

M

  • Mucilage Effect of xanthan gum and Ispharzeh and Basil seeds mucilage on the viscoelastic behavior of ketchup sauce [Volume 9, Issue 2, 2017, Pages 85-100]

P

  • Prebiotic Evaluation of prebiotic activity of polysaccharides extracted from acorn [Volume 9, Issue 1, 2017, Pages 53-66]
  • Proteolysis Effect of free cas-amino acids addition on proteolysis and sensory properties of UF-Feta cheese [Volume 9, Issue 2, 2017, Pages 1-16]

Q

  • Quince seed mucilage Optimization of Ultrasound-assisted extraction of Quince seed mucilage using Response Surface Methodology [Volume 9, Issue 2, 2017, Pages 17-31]

R

  • Resistant Starch Study of various concentrations of resistant starch and chitosan on microstructure, rheological properties and viability of encapsulated probiotic bacteria in drinking yoghurt [Volume 9, Issue 2, 2017, Pages 69-84]
  • Response Surface Methodology Evaluating physicochemical and microbial properties of synbiotic yogurt using Response surface methodology [Volume 9, Issue 2, 2017, Pages 33-50]
  • RSM Optimization of Ultrasound-assisted extraction of Quince seed mucilage using Response Surface Methodology [Volume 9, Issue 2, 2017, Pages 17-31]

S

  • Saffron" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Safranal" Effect of gamma irradiation on quantification of crocin, kaempferol and safranal components of saffron (Crocus sativus L.) in Ghaen, Torbat heydarieh and Kalat regions [Volume 9, Issue 1, 2017, Pages 97-104]
  • Sensitivity analysis Modeling of Eggplant Drying Process by Infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 9, Issue 1, 2017, Pages 85-96]
  • Storage conditions Evaluation of different conditions storage of olive on some extracted compounds of olive oil in two different regions in Ardabil [Volume 9, Issue 2, 2017, Pages 51-68]

T

  • Target release Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract [Volume 9, Issue 1, 2017, Pages 67-84]
  • Telecom wave Detection of Defected Potato Tubers from Intact One Using Microwave [Volume 9, Issue 2, 2017, Pages 101-110]
  • Temperature Detection of Defected Potato Tubers from Intact One Using Microwave [Volume 9, Issue 2, 2017, Pages 101-110]

U

  • UF-Feta cheese Effect of free cas-amino acids addition on proteolysis and sensory properties of UF-Feta cheese [Volume 9, Issue 2, 2017, Pages 1-16]
  • Ultra sound Optimization of Ultrasound-assisted extraction of Quince seed mucilage using Response Surface Methodology [Volume 9, Issue 2, 2017, Pages 17-31]

W

  • Water Effect of Concentration of Hydrogen Peroxide Produced During Cold Plasma Treatment of Water on Inactivation Escherichia coli [Volume 9, Issue 1, 2017, Pages 13-22]
  • Whey protein nanoparticles Preparation of whey protein nanoparticles via antisolvent precipitation technique and their applications in nanoencapsulation of comomile extract [Volume 9, Issue 1, 2017, Pages 67-84]