Keyword Index

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]