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 riceŁ 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]
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