Keyword Index

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

  • 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

  • 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]