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]
Your query does not match with any item