A
-
Antifungal activity
Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2019, Pages 35-48]
-
Antioxidant
The antioxidative effect of the zizyphus fruit (Ziziphus spina-christi) and Date Seed (Phoenix dactylitera) of var. Mazafati extracts on soybean oil oxidation [Volume 11, Issue 2, 2019, Pages 157-166]
-
Antioxidant activity
Effect of the antioxidant activity of methanolic and acetonic extracts of olive leaves on the shelf life of soybeen oil [Volume 11, Issue 1, 2019, Pages 33-47]
B
-
Bifidobacterium lactis
Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
-
Bioactive compounds
The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2019, Pages 21-34]
-
Button mushroom
The Effect of processing factors and ultrasound on Mass Transfer of Botton Mushroom During Osmotic Dehydration [Volume 11, Issue 2, 2019, Pages 149-156]
C
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Carrot-kiwi juice
Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
-
Cheddar cheese
Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
-
Chicken breast
Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
-
Complex
The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2019, Pages 133-148]
D
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Date pit powder
Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
-
Date seed
The antioxidative effect of the zizyphus fruit (Ziziphus spina-christi) and Date Seed (Phoenix dactylitera) of var. Mazafati extracts on soybean oil oxidation [Volume 11, Issue 2, 2019, Pages 157-166]
-
Designing
Designing and construction, testing and evaluation of a forced air pre-cooling system of horticultural products [Volume 11, Issue 2, 2019, Pages 95-108]
-
Diet Sponge Cakes
Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
E
-
Erythritol
Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
-
Ethyl cellulose
Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2019, Pages 63-76]
F
-
Fat substitutes
Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
-
Fermented milk
Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2019, Pages 35-48]
-
Ferulago angulata essential oils
Production of potato starch composite film containing carboxymethyl cellulose and Chavill vegetable (Ferulago angulata (Schlecht) Boiss.) essential oils and its application in animal butter packaging [Volume 11, Issue 1, 2019, Pages 81-102]
-
Forced Air
Designing and construction, testing and evaluation of a forced air pre-cooling system of horticultural products [Volume 11, Issue 2, 2019, Pages 95-108]
G
-
Grapefruit juice
Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise) [Volume 11, Issue 1, 2019, Pages 131-142]
H
-
High voltage electrostatic field
Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
-
Hydroethanolic extract
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]
J
-
Jujube fruits
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]
L
-
Lactic acid bacteria
Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2019, Pages 35-48]
-
Lactobacillus acidophilus
Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
-
Low-fat cheese
Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
M
-
Microbial characteristics
Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
O
-
Oleogel
Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2019, Pages 63-76]
-
Optimization of aqueous extract
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]
-
Organogel
Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2019, Pages 63-76]
-
Osmotic dehydration
The Effect of processing factors and ultrasound on Mass Transfer of Botton Mushroom During Osmotic Dehydration [Volume 11, Issue 2, 2019, Pages 149-156]
-
Oxidation kinetics
Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
P
-
Peach
Designing and construction, testing and evaluation of a forced air pre-cooling system of horticultural products [Volume 11, Issue 2, 2019, Pages 95-108]
-
Pectin methylesterase
Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
-
Precooling System
Designing and construction, testing and evaluation of a forced air pre-cooling system of horticultural products [Volume 11, Issue 2, 2019, Pages 95-108]
-
Proteolysis
Antifungal activity of fermented milks produced by single or co-cultures of proteolytic lactic acid bacteria [Volume 11, Issue 2, 2019, Pages 35-48]
-
Puffy snack
Formulation of Functional Puffy Snack with Pumpkin Powder [Volume 11, Issue 1, 2019, Pages 65-80]
-
Pumpkin powder
Formulation of Functional Puffy Snack with Pumpkin Powder [Volume 11, Issue 1, 2019, Pages 65-80]
R
-
Red Grape Juice
The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2019, Pages 21-34]
-
Response Surface Methodology
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]
S
-
Sensorial properties
Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2019, Pages 49-62]
-
Sensory evaluation
Formulation of Functional Puffy Snack with Pumpkin Powder [Volume 11, Issue 1, 2019, Pages 65-80]
-
Sesame oil
Effect of ethylcellulose and polyglycerol polyricinoleate concentration on microstructure and oxidative stability of sesame oil oleogel [Volume 11, Issue 2, 2019, Pages 63-76]
-
Sesame powder
Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
-
Sucralose
Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
-
Sucrose
Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
-
Sweetener
Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes [Volume 11, Issue 2, 2019, Pages 77-94]
-
Synthetic antioxidant
Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract [Volume 11, Issue 2, 2019, Pages 109-132]
T
-
Talang queenfish
Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2019, Pages 49-62]
-
Thawing
Investigation of oxidation kinetics and microbial characteristics of thawed chicken breast under high voltage electrostatic field [Volume 11, Issue 1, 2019, Pages 1-18]
-
Thermal Process
The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2019, Pages 21-34]
-
Thermal processing
Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
-
Thermodynamic properties
Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing [Volume 11, Issue 1, 2019, Pages 103-116]
-
Turbidity
The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2019, Pages 133-148]
U
-
Ultrasound
The Effect of Thermal Sonication on the Chemical Properties of Red Grape Juice Compared to the usual Pasteurization Method [Volume 11, Issue 2, 2019, Pages 21-34]
-
Ultrasound
The Effect of processing factors and ultrasound on Mass Transfer of Botton Mushroom During Osmotic Dehydration [Volume 11, Issue 2, 2019, Pages 149-156]
V
-
Viscosity
The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2019, Pages 133-148]
W
-
Walnut powder
Evaluation possibility produce low-fat cheddar cheese contain sesame and walnut powder during storage [Volume 11, Issue 2, 2019, Pages 1-20]
-
Washing
Effect of duration and frequency of washing on physico-chemical and sensory properties of Talang queenfish (Scomberoides commersonnianus) surimi [Volume 11, Issue 2, 2019, Pages 49-62]
-
WPI
The effect of thermal treatment of whey protein isolate on the characteristics of gum tragacanth- whey protein isolate complexes [Volume 11, Issue 2, 2019, Pages 133-148]
Y
-
Yogurt
Effect of Date Pit Powder on quality properties and survival of Probiotic bacteria in Set Yogurt [Volume 11, Issue 1, 2019, Pages 19-32]
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