A
-
Allicin
Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
-
Alyssum homolocarpum seed
Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
-
Anthocyanin
Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
-
Antioxidant
Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
-
Antioxidant
Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]
-
Antioxidant activity
An investigation on the effect of cold press and soxhlet methods of extracting Iranian black seed oil on physicochemical and antioxidant properties [Volume 13, Issue 1, 2021, Pages 89-101]
-
Antioxidant Properties
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
-
Antioxidant Properties
Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2021, Pages 79-94]
-
Apple
Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2021, Pages 23-42]
-
Apricot
Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2021, Pages 129-145]
-
Artificial neural network
Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2021, Pages 91-113]
-
Asparagus
Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
B
-
Beverage
Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2021, Pages 129-145]
-
Biodegradable film
Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2021, Pages 1-15]
-
Butter
Effects of olive leaf extract nanoliposomes on physicochemical, microbiological and sensory properties of butter [Volume 13, Issue 1, 2021, Pages 45-55]
C
-
CaCl2
Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
-
Cake
Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
-
Calcium
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
-
Camel milk
Optimization of mixture-process variable experiments in camel milk whipped cream using
Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
-
Carboxymethylcellulose
Optimization of mixture-process variable experiments in camel milk whipped cream using
Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
-
Carrot pomace
Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
-
Chacunda gizzard shad
The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2021, Pages 17-36]
-
Cheese
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
-
Chitosan
Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
-
Chitosan
Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
-
Chitosan
Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2021, Pages 23-42]
-
Cinnamon
Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2021, Pages 23-42]
-
Color assessment
Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
-
Confectionary cream
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
-
Cress seed gum
Optimization of mixture-process variable experiments in camel milk whipped cream using
Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
-
Crocin
Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2021, Pages 55-76]
D
-
Deep Fat-Frying
Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
-
DSC
Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
E
-
Echium Amoenum
Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
-
Electrospinning
Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
-
Encapsulation
Effect of freeze-drying and spraying on antioxidant and morphological characteristics of garlic extract microcapsules with beta-cyclodextrin coating [Volume 13, Issue 1, 2021, Pages 155-170]
-
Encapsulation
Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2021, Pages 43-55]
-
Essence
Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
-
Essential oil
Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
-
Essential oil
Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2021, Pages 91-113]
-
Extraction
Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
-
Extraction
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
-
Extrusion
Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
F
-
Faba bean hulls
Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2021, Pages 1-21]
-
Fat Replacer
Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
-
Flavonoid
Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
-
Formulation
Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2021, Pages 129-145]
G
-
Gelatin
Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
-
Gluten-free
Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
-
Grape seed essential oil
Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2021, Pages 1-15]
H
-
Heavy metals
Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2021, Pages 133-150]
-
Hydrocolloid
Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
I
-
Infrared
Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
-
Isotherm
Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2021, Pages 55-76]
K
-
Keywords: Beef burger
Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
-
Keywords: Beefsteak
Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2021, Pages 37-54]
-
Keywords: Frozen batter؛ gluten free؛ heat-moisture treatment؛ xanthan
Effect of heat-moisture treatment of brown rice flour and natural additives on the properties of gluten-free frozen cake batter [Volume 13, Issue 3, 2021, Pages 115-131]
-
Keywords : Jujube
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
-
Keywords: Starch
Effect of sucrose, isomalt and maltodextrin on texture and morphology of tapioca starch before and after ultrasound treatment [Volume 13, Issue 2, 2021, Pages 119-134]
-
Konjac gum
The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2021, Pages 17-36]
L
-
Lactobacillus reuteri
Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2021, Pages 43-55]
-
Lavender
Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
-
Listeria monocytogenes
Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
M
-
Marinade
Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2021, Pages 37-54]
-
Masghati Sweet
Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
-
Meat
Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
-
Melissa officinalis
Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]
-
Microwave-assisted extraction
Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2021, Pages 1-21]
-
Millet
Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
-
Modeling
Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
N
-
NaCl
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
-
NaCl
Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
-
Nano-emulsion
Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
-
Natural protease
Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
-
Nisin
Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
O
-
Ohmic heating
Antioxidant Characteristics Evaluation of Ziziphus Jujuba Fruit Extract Obtained by Ohmic Heating Method in Confectionery Cream [Volume 13, Issue 2, 2021, Pages 95-118]
-
Olive mill Wastewater
the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
-
Omega-3
Fortification of yogurt with Common purslane (Portulaca oleracea):evalution of its fatty acid profile and antioxidant properties [Volume 13, Issue 4, 2021, Pages 79-94]
-
Optimization
Optimization of anthocyanin pigment extraction from Echium Amoenum petals by soaking and solvent method [Volume 13, Issue 1, 2021, Pages 103-114]
-
Optimization
Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2021, Pages 1-21]
-
Optimization
Evaluation of physicochemical and rheological properties of reconstituted beverage from dried apricot [Volume 13, Issue 4, 2021, Pages 129-145]
-
Oxidative stability
the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
-
Oxidative stability
Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2021, Pages 95-113]
P
-
Peanut oil
Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
-
Pectin
Microwave-assisted extraction of pectin from Faba bean hulls and evaluation of its Physicochemical properties [Volume 13, Issue 4, 2021, Pages 1-21]
-
Phenol
Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
-
Physico-chemical properties
Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2021, Pages 133-150]
-
Pistachio
Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
-
Polyol sugar
Effect of sucrose, isomalt and maltodextrin on texture and morphology of tapioca starch before and after ultrasound treatment [Volume 13, Issue 2, 2021, Pages 119-134]
-
Polyvinyl alcohol
Fabrication of polyvinyl alcohol/chitosan /sodium caseinate nanofibers using electrospinning [Volume 13, Issue 2, 2021, Pages 1-18]
-
Pre-gelatinization
Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
R
-
Regression correlation
Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
-
Resistance Starch
Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2021, Pages 147-157]
-
Response Surface Methodology
Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
-
Response Surface Methodology
Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2021, Pages 91-113]
-
Rice
Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
-
Rice
Evaluation of physicochemical properties, cooking quality, and heavy metals (lead and cadmium) of Champa rice [Volume 13, Issue 3, 2021, Pages 133-150]
-
Rice bran oil
Investigation on Thermal Stability of Peanut and Rice Bran Oils and Their Blends by DSC [Volume 13, Issue 2, 2021, Pages 19-32]
-
Rosemary
Modeling Kinetics of Rosemary Drying (Rosmarinus officinalis L.) Using Infrared [Volume 13, Issue 2, 2021, Pages 153-160]
-
Rosemary
Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2021, Pages 95-113]
S
-
Saffron
Kinetic and isotherm studies of saffron crocin Extraction using 3D graphene oxide-chitosan nanocomposite [Volume 13, Issue 3, 2021, Pages 55-76]
-
Screw speed
Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
-
Sensory evaluation
The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2021, Pages 17-36]
-
Sensory properties
Evaluation of Technological and Sensory Properties of Low-fat Burger Containing Madwort (Alyssum homolocarpum) Seed Gum as Fat Replacer [Volume 13, Issue 2, 2021, Pages 79-94]
-
Serum Separation
Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2021, Pages 147-157]
-
Sesame Ardeh oil
Oxidative Stability of Sesame Ardeh Oil Enriched with Melissa officinalis Essential Oil at High Temperature and During Storage [Volume 13, Issue 2, 2021, Pages 33-46]
-
Shelf life
Examination of chitosan and extracted coating on qualitative, physicochemical and microbial properties of apple fruit during cold storage [Volume 13, Issue 4, 2021, Pages 23-42]
-
Shirazi thyme
Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
-
Shrimp
Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
-
Shuffled frog-leaping algorithm
Optimization of mixture-process variable experiments in camel milk whipped cream using
Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
-
Simulated gastric conditions
Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2021, Pages 43-55]
-
Snack
Effect of extrusion conditions and formulation on characteristics of snack corn and pistachio [Volume 13, Issue 2, 2021, Pages 135-152]
-
Sodium alginate
Comparison of the effect of sodium alginate, sodium caseinate and gelatin coatings in combination with thyme essential oil on shrimp shelf life [Volume 13, Issue 1, 2021, Pages 15-30]
-
Soy sauce
Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2021, Pages 37-54]
-
Spirulina platensis
Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
-
Stevia
Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
-
Sunflower
Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2021, Pages 95-113]
-
Sunflower oil
Antioxidant effect of lavender extracts and essential oil phytochemical compounds on the stability of sunflower oil [Volume 13, Issue 1, 2021, Pages 115-123]
-
Survival
Effect of encapsulation by emulsion method on survival of Lactobacillus reuteri in simulated gastric conditions [Volume 13, Issue 4, 2021, Pages 43-55]
T
-
Tallow
Evaluation of the effect of essential oil of Rosemary on sunflower oil, soybean oil and tallow fat [Volume 13, Issue 4, 2021, Pages 95-113]
-
Tarom
the effect of polyphenols extragted from ol ive tarom cultivar to increase the oxidative stability of row and cooked refrigerated meat [Volume 13, Issue 1, 2021, Pages 169-186]
-
Tenderization
Marinating beefsteak with soy sauce and broccoli (Brassica oleracea var. italica) juice and its effects on physicochemical and qualitative characteristics of meat during aging [Volume 13, Issue 3, 2021, Pages 37-54]
-
Tenderness
Evaluation of correlation between physicochemical and textural attributes of marinated beefsteak based on regression equations [Volume 13, Issue 2, 2021, Pages 61-78]
-
Textural analysis
Producing of Diabetic Dietary Masghati Sweet Containing Spirulina platensis by Replacing Sucrose with Stevioside-Isomalt and Wheat Starch with Corn Starch [Volume 13, Issue 1, 2021, Pages 1-14]
-
Textural properties
Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
-
Textural properties
The effects of Konjac gum on physicochemical, textural and sensory properties of surimi obtained from Chacunda gizzard shad (Anodontostoma chacunda) [Volume 13, Issue 3, 2021, Pages 17-36]
-
Thymus vulgaris
Optimization of Thyme Essential Oil Microcapsule Production Process: Comparison of Response Surface Method and Artificial Neutral Network [Volume 13, Issue 3, 2021, Pages 91-113]
-
Titanium oxide
Investigation of physical and antioxidant properties of biodegradable sodium caseinate film containing titanium nano oxide and grape seed essential oil [Volume 13, Issue 3, 2021, Pages 1-15]
-
Tomato sauce
Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
U
-
Ultrafiltration
The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese [Volume 13, Issue 1, 2021, Pages 139-154]
-
Ultrasound
Ultrasound-assisted pregelatinization: The effect of NaCl and CaCl2 with pre and post ultrasound treatment on textural, freeze-thawing stability and morphology [Volume 13, Issue 3, 2021, Pages 77-90]
-
Ultrasound-assisted pregelatinization
Effect of sucrose, isomalt and maltodextrin on texture and morphology of tapioca starch before and after ultrasound treatment [Volume 13, Issue 2, 2021, Pages 119-134]
W
-
Wastes
Investigation the effects of adding carrot pomace and stevia in the formulation of tomato sauce on its quality [Volume 13, Issue 1, 2021, Pages 31-44]
-
Whey protein concentrate
Optimization of mixture-process variable experiments in camel milk whipped cream using
Multi-objective Shuffled Frog-Leaping Algorithm (SFLA) [Volume 13, Issue 4, 2021, Pages 57-77]
X
-
Xanthan gum
Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake [Volume 13, Issue 1, 2021, Pages 57-70]
Z
-
Zataria Multiflora Boiss Essential Oil
Investigating of Chemical Composition and Anti-Listeria Properties of Zataria multiflora Boiss Essential Oil, And Its Application with Nisin in Chitosan Nano- Coating in Chicken Fillet [Volume 13, Issue 4, 2021, Pages 113-127]
-
Zedo Gum
Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup [Volume 13, Issue 4, 2021, Pages 147-157]
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