Keyword Index

A

  • Alcalase Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus [Volume 10, Issue 2, 2018, Pages 137-149]
  • Antioxidant Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]
  • Antioxidant Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina [Volume 10, Issue 2, 2018, Pages 151-158]
  • Antiradical activity Evaluation the effect of green pea pod extract on oxidative stability of sunflower oil under accelerated conditions [Volume 10, Issue 2, 2018, Pages 19-32]
  • Arabic Gum Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]

B

  • Barbari bread Effect of germinated and non-germinated soybean flour on quality of Barbari bread [Volume 10, Issue 1, 2018, Pages 73-84]

C

  • Camel milk Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation [Volume 10, Issue 2, 2018, Pages 81-103]
  • Carnauba wax Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Characteristics of quality Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures [Volume 10, Issue 2, 2018, Pages 45-61]
  • Chitosan Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]
  • Clarification Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]
  • Color Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Color indices Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]
  • Colpomenia peregrine Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina [Volume 10, Issue 2, 2018, Pages 151-158]
  • Complex coacervation Microencapsulation of Q10 by complex coacervation method [Volume 10, Issue 1, 2018, Pages 1-16]
  • CoQ10 Microencapsulation of Q10 by complex coacervation method [Volume 10, Issue 1, 2018, Pages 1-16]
  • Cream cheese Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese [Volume 10, Issue 1, 2018, Pages 47-60]

D

  • Date palm fruit Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Defatted wheat germ flour Rheological properties of sponge cake based on the rice and wheat germ flour [Volume 10, Issue 1, 2018, Pages 16-32]
  • Dry ice cream Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures [Volume 10, Issue 2, 2018, Pages 45-61]

E

  • Edible coating Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Emulsion Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]
  • Equilibrium humidity Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar) [Volume 10, Issue 2, 2018, Pages 33-44]

F

  • Farinograph Effect of germinated and non-germinated soybean flour on quality of Barbari bread [Volume 10, Issue 1, 2018, Pages 73-84]

G

  • Gelatin Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese [Volume 10, Issue 1, 2018, Pages 47-60]
  • Germinated soy Effect of germinated and non-germinated soybean flour on quality of Barbari bread [Volume 10, Issue 1, 2018, Pages 73-84]
  • Glycerylmonoestearate Influence of lipid based edible coatings and temperature storage on quality of date fruit [Volume 10, Issue 2, 2018, Pages 1-18]
  • Grape pulp (Siah Sardasht Cultivar) Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar) [Volume 10, Issue 2, 2018, Pages 33-44]
  • Green pea pod Evaluation the effect of green pea pod extract on oxidative stability of sunflower oil under accelerated conditions [Volume 10, Issue 2, 2018, Pages 19-32]
  • Gums Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation [Volume 10, Issue 2, 2018, Pages 81-103]

I

  • Ice cream Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation [Volume 10, Issue 2, 2018, Pages 81-103]
  • Isosteric heat of sorption Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar) [Volume 10, Issue 2, 2018, Pages 33-44]

L

  • Low-fat Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese [Volume 10, Issue 1, 2018, Pages 47-60]
  • Lycopene Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]

M

  • Maceration Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]
  • Malt Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality [Volume 10, Issue 1, 2018, Pages 61-72]
  • Maltodextrin Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]
  • Membrane Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]
  • Microeancapsulation Microencapsulation of Q10 by complex coacervation method [Volume 10, Issue 1, 2018, Pages 1-16]
  • Microencapsulation efficiency Microencapsulation of Q10 by complex coacervation method [Volume 10, Issue 1, 2018, Pages 1-16]
  • Microstructure Effect of germinated and non-germinated soybean flour on quality of Barbari bread [Volume 10, Issue 1, 2018, Pages 73-84]

N

  • Nanoclay bentonite Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]
  • Nanocomposite Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]

O

  • Oxidative stability Evaluation the effect of green pea pod extract on oxidative stability of sunflower oil under accelerated conditions [Volume 10, Issue 2, 2018, Pages 19-32]

P

  • Paddy riceŁˆ drying Optimization of paddy rice drying using response surface methodology [Volume 10, Issue 1, 2018, Pages 99-116]
  • Physicochemical Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality [Volume 10, Issue 1, 2018, Pages 61-72]
  • Polyphenol Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina [Volume 10, Issue 2, 2018, Pages 151-158]
  • Ponyfish (Leiognathus bindus) Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus [Volume 10, Issue 2, 2018, Pages 137-149]
  • Protein hydrolysate Effect of Hydrolysis Intensity on Functional Properties of Protein Hydrolysate from ponyfish (Leiognathus bindus [Volume 10, Issue 2, 2018, Pages 137-149]
  • Pumpkin Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality [Volume 10, Issue 1, 2018, Pages 61-72]

R

  • Resistant Starch Rheological and textural properties of camel milk ice cream by using resistant starch, Arabic and xanthan gums in a new formulation [Volume 10, Issue 2, 2018, Pages 81-103]
  • Response Surface Methodology Optimization of Emulsion possessing of lycopene in Arabic Gum and Maltodexterin by Response Surface Methodology [Volume 10, Issue 1, 2018, Pages 117-136]
  • Rheological characteristics Rheological properties of sponge cake based on the rice and wheat germ flour [Volume 10, Issue 1, 2018, Pages 16-32]
  • Rice flour Rheological properties of sponge cake based on the rice and wheat germ flour [Volume 10, Issue 1, 2018, Pages 16-32]

S

  • Scanning electron microscopy Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]
  • Seaweed Antioxidant properties of by-products of polysaccharide extraction from brown seaweed Colpomenia peregrina [Volume 10, Issue 2, 2018, Pages 151-158]
  • Sensory evaluation Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality [Volume 10, Issue 1, 2018, Pages 61-72]
  • Sensory properties Impact of addition of milk powder and microbial transglutaminase on the sensory and textural properties of set yogurt [Volume 10, Issue 2, 2018, Pages 121-136]
  • Set yoghurt Impact of addition of milk powder and microbial transglutaminase on the sensory and textural properties of set yogurt [Volume 10, Issue 2, 2018, Pages 121-136]
  • Shelf life Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures [Volume 10, Issue 2, 2018, Pages 45-61]
  • Sorption isotherm Study of sorption isotherms of grape pulp (Siah-Sardasht cultivar) [Volume 10, Issue 2, 2018, Pages 33-44]
  • Sour orange Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]
  • Sponge cake Rheological properties of sponge cake based on the rice and wheat germ flour [Volume 10, Issue 1, 2018, Pages 16-32]
  • Storage temperature Study of the characteristics of quality and shelf life of dry ice cream stored at different temperatures [Volume 10, Issue 2, 2018, Pages 45-61]
  • Sunflower oil Evaluation the effect of green pea pod extract on oxidative stability of sunflower oil under accelerated conditions [Volume 10, Issue 2, 2018, Pages 19-32]
  • Supercritical fluid Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]

T

  • Texture Impact of addition of milk powder and microbial transglutaminase on the sensory and textural properties of set yogurt [Volume 10, Issue 2, 2018, Pages 121-136]
  • Transglutaminase Effect of microbial transglutaminase and gelatin on the rheological and sensory properties of low-fat cream cheese [Volume 10, Issue 1, 2018, Pages 47-60]
  • Transglutaminase enzyme Impact of addition of milk powder and microbial transglutaminase on the sensory and textural properties of set yogurt [Volume 10, Issue 2, 2018, Pages 121-136]

U

  • Ultrasound Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]

V

  • Viscosity Effect of ultrafiltration process on rheology and color indices of sour orange juice [Volume 10, Issue 2, 2018, Pages 105-120]

W

  • Water vapor permeability Effects of Chitosan/ Nanoclay Bentonite on the Mechanical Properties, Water Permeability and Microstructure of Nanocomposite Film [Volume 10, Issue 1, 2018, Pages 33-46]
  • White mulberry leaf extract Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract [Volume 10, Issue 1, 2018, Pages 85-98]