Keyword Index

A

  • Acid value Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]
  • Active packing: Nanoparticles Evaluation of Active Packaging based on PET Containing ZnO and TiO2 Nanoparticles on Mayonnaise Shelf-Life [Volume 14, Issue 3, 2022, Pages 35-54]
  • Alginate hydrogel Extraction of polyphenol and flavonoid compounds from Grammosciadium Platycarpum Boiss and their microencapsulation in an alginate hydrogel. [Volume 14, Issue 4, 2022, Pages 91-109]
  • ANFIS Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]
  • Antimicrobial properties Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • Antioxidant The effect of molecular weight and amino acid composition on antioxidant properties of peptide components of pumpkin seed protein hydrolysate [Volume 14, Issue 1, 2022, Pages 39-58]
  • Antioxidant Extraction of polyphenol and flavonoid compounds from Grammosciadium Platycarpum Boiss and their microencapsulation in an alginate hydrogel. [Volume 14, Issue 4, 2022, Pages 91-109]
  • Antioxidant activity The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Antioxidant Properties Investigation of antioxidant and chemical properties of balsamic salad dressing stabilized with Persian gum [Volume 14, Issue 1, 2022, Pages 73-90]
  • Antioxidant Properties Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus) [Volume 14, Issue 3, 2022, Pages 55-78]
  • Apple Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]
  • Apple juice The Effect of Tonsil clay on the reduction of patulin amount in apple juice [Volume 14, Issue 2, 2022, Pages 121-130]

B

  • Batter Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake. [Volume 14, Issue 4, 2022, Pages 111-124]
  • Bioavailability A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]
  • Broad bean protein concentrate Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake. [Volume 14, Issue 4, 2022, Pages 111-124]
  • Buffalo Milk Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]

C

  • Cake Formulation if functional cake with quinoa and okra flour and investigated the effect on blood sugar in diabetic patients [Volume 14, Issue 2, 2022, Pages 1-15]
  • Calf lipase Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]
  • Carnuba wax Application of organogels containing grape seed oil and carnoba in muffin production [Volume 14, Issue 3, 2022, Pages 79-101]
  • Carrot Study of Kinetics during Infrared-Fluidized Bed Drying of Carrot Cubes [Volume 14, Issue 1, 2022, Pages 59-72]
  • Chitin Comparative study on rheological properties of wood and bacterial cellulose nano-fibers and chitin nano-fiber gels [Volume 14, Issue 2, 2022, Pages 147-168]
  • Chromatography The effect of molecular weight and amino acid composition on antioxidant properties of peptide components of pumpkin seed protein hydrolysate [Volume 14, Issue 1, 2022, Pages 39-58]
  • Combined fluidized bed Study of Kinetics during Infrared-Fluidized Bed Drying of Carrot Cubes [Volume 14, Issue 1, 2022, Pages 59-72]
  • Com Up Time Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]
  • Cow Milk Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]

D

  • Date seed The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Detection Failure Mode and Effect Analysis (FMEA) for identification of hazards and risk assessment in the malting process [Volume 14, Issue 4, 2022, Pages 55-72]

E

  • Edible Mushroom Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus) [Volume 14, Issue 3, 2022, Pages 55-78]
  • Encapsulation Extraction of polyphenol and flavonoid compounds from Grammosciadium Platycarpum Boiss and their microencapsulation in an alginate hydrogel. [Volume 14, Issue 4, 2022, Pages 91-109]
  • Encapsulation efficiency Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • Enrichment A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]
  • Enterococcus- Evaluation of antimicrobial and antibiotic resistance properties of microbial community in a traditional cheese [Volume 14, Issue 2, 2022, Pages 131-146]
  • Enzymatic hydrolysis Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus) [Volume 14, Issue 3, 2022, Pages 55-78]
  • Essence A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]

F

  • Fish Oil A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Flavonoids and Phenolic Compounds The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Functional foods A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]

G

  • Gamma irradiation Study on the effect of gamma radiation and aerobic, vacuum, and atmospheric modified packaging on the quality of Mentha longifolia L. plant [Volume 14, Issue 1, 2022, Pages 1-19]
  • Garlic extract Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • Grammosciadium Platycarpum Boiss Extraction of polyphenol and flavonoid compounds from Grammosciadium Platycarpum Boiss and their microencapsulation in an alginate hydrogel. [Volume 14, Issue 4, 2022, Pages 91-109]

H

  • Heating Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]
  • High performance liquid chromatography The Effect of Tonsil clay on the reduction of patulin amount in apple juice [Volume 14, Issue 2, 2022, Pages 121-130]
  • Hybrid Hydrogel Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia [Volume 14, Issue 3, 2022, Pages 125-139]

I

  • Infrared Study of Kinetics during Infrared-Fluidized Bed Drying of Carrot Cubes [Volume 14, Issue 1, 2022, Pages 59-72]

J

  • Juices Investigation of some physicochemical and survival of probiotic bacteria properties of industrial synbiotic juices by Response Surface and D-Optimal design with incomplete factorial [Volume 14, Issue 2, 2022, Pages 53-70]

K

  • Keywords: Dairy spread Evaluation of the effect of xanthan gum and chia seed flour on the physical stability and textural and rheological properties of dairy spread containing samanou powder [Volume 14, Issue 1, 2022, Pages 99-115]
  • Keywords: Gluten-free cake Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake. [Volume 14, Issue 4, 2022, Pages 111-124]
  • Keywords: heat exchanger Predicting the distribution pattern of parameters affecting the heat transfer coefficient of nanofluid in shell and tube heat exchangers using computational fluid dynamics [Volume 14, Issue 4, 2022, Pages 17-35]
  • Key‌words: Natural antioxidants Evaluation of antioxidant activity of red bell pepper extract in soybean oil [Volume 14, Issue 3, 2022, Pages 141-152]
  • Keywords: Patulin The Effect of Tonsil clay on the reduction of patulin amount in apple juice [Volume 14, Issue 2, 2022, Pages 121-130]
  • Kid goat lipase Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]
  • Kinetics Study of Kinetics during Infrared-Fluidized Bed Drying of Carrot Cubes [Volume 14, Issue 1, 2022, Pages 59-72]

L

  • Laminate tube Study of quality of Persian sturgeon (Acipenser persicus( pressed caviar in tube packaging [Volume 14, Issue 1, 2022, Pages 21-37]

M

  • Maceration The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Malting process Failure Mode and Effect Analysis (FMEA) for identification of hazards and risk assessment in the malting process [Volume 14, Issue 4, 2022, Pages 55-72]
  • Mass Transfer Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]
  • Mentha longifolia essential oil Study on the effect of gamma radiation and aerobic, vacuum, and atmospheric modified packaging on the quality of Mentha longifolia L. plant [Volume 14, Issue 1, 2022, Pages 1-19]
  • Metagenomic Evaluation of antimicrobial and antibiotic resistance properties of microbial community in a traditional cheese [Volume 14, Issue 2, 2022, Pages 131-146]
  • Microstructure Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]
  • Microwave Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]
  • Molecular distillation A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Muffin Application of organogels containing grape seed oil and carnoba in muffin production [Volume 14, Issue 3, 2022, Pages 79-101]

N

  • Nanoemulsion A review on the use of nanoemulsions in the encapsulation of bioactive compounds: their application in increasing food shelf life [Volume 14, Issue 3, 2022, Pages 1-33]
  • Nanoemulsion Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • Nanogel Comparative study on rheological properties of wood and bacterial cellulose nano-fibers and chitin nano-fiber gels [Volume 14, Issue 2, 2022, Pages 147-168]
  • Nitrate Measurement of Nitrate Residues in Tomato and Pomegranate Fruits and their Products using the High Performance Liquid Chromatography Method. [Volume 14, Issue 2, 2022, Pages 105-119]

O

  • Occurrence Failure Mode and Effect Analysis (FMEA) for identification of hazards and risk assessment in the malting process [Volume 14, Issue 4, 2022, Pages 55-72]
  • Okra flour Formulation if functional cake with quinoa and okra flour and investigated the effect on blood sugar in diabetic patients [Volume 14, Issue 2, 2022, Pages 1-15]
  • Oleogel Application of organogels containing grape seed oil and carnoba in muffin production [Volume 14, Issue 3, 2022, Pages 79-101]
  • Omega 3 fatty acids A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Optimization Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus) [Volume 14, Issue 3, 2022, Pages 55-78]
  • Opuntia Fruit Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia [Volume 14, Issue 3, 2022, Pages 125-139]
  • Osmotic dehydration Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]
  • Oxidative stability Evaluation of antioxidant activity of red bell pepper extract in soybean oil [Volume 14, Issue 3, 2022, Pages 141-152]

P

  • Packaging Study on the effect of gamma radiation and aerobic, vacuum, and atmospheric modified packaging on the quality of Mentha longifolia L. plant [Volume 14, Issue 1, 2022, Pages 1-19]
  • Persian sturgeon Study of quality of Persian sturgeon (Acipenser persicus( pressed caviar in tube packaging [Volume 14, Issue 1, 2022, Pages 21-37]
  • Physicochemical Investigation of some physicochemical and survival of probiotic bacteria properties of industrial synbiotic juices by Response Surface and D-Optimal design with incomplete factorial [Volume 14, Issue 2, 2022, Pages 53-70]
  • Physicochemical and Sensory Properties Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]
  • PME Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]
  • Pomegranate Measurement of Nitrate Residues in Tomato and Pomegranate Fruits and their Products using the High Performance Liquid Chromatography Method. [Volume 14, Issue 2, 2022, Pages 105-119]
  • Prebiotics Investigation of some physicochemical and survival of probiotic bacteria properties of industrial synbiotic juices by Response Surface and D-Optimal design with incomplete factorial [Volume 14, Issue 2, 2022, Pages 53-70]
  • Processing Measurement of Nitrate Residues in Tomato and Pomegranate Fruits and their Products using the High Performance Liquid Chromatography Method. [Volume 14, Issue 2, 2022, Pages 105-119]
  • PUFA A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Pumpkin seeds The effect of molecular weight and amino acid composition on antioxidant properties of peptide components of pumpkin seed protein hydrolysate [Volume 14, Issue 1, 2022, Pages 39-58]

R

  • Red bell pepper Evaluation of antioxidant activity of red bell pepper extract in soybean oil [Volume 14, Issue 3, 2022, Pages 141-152]
  • Release kinetics Production of water-in-oil nanoemulsions containing garlic extract and investigation of physicochemical, antimicrobial properties and release of its volatile components [Volume 14, Issue 2, 2022, Pages 35-51]
  • Rice flour Effect of broad bean (Vica faba.L) protein concentrate and xanthan gum on the properties of rice batter and cake. [Volume 14, Issue 4, 2022, Pages 111-124]

S

  • Salad dressing Investigation of antioxidant and chemical properties of balsamic salad dressing stabilized with Persian gum [Volume 14, Issue 1, 2022, Pages 73-90]
  • Samanou powder Evaluation of the effect of xanthan gum and chia seed flour on the physical stability and textural and rheological properties of dairy spread containing samanou powder [Volume 14, Issue 1, 2022, Pages 99-115]
  • Severity Failure Mode and Effect Analysis (FMEA) for identification of hazards and risk assessment in the malting process [Volume 14, Issue 4, 2022, Pages 55-72]
  • Shelf-life: Evaluation of Active Packaging based on PET Containing ZnO and TiO2 Nanoparticles on Mayonnaise Shelf-Life [Volume 14, Issue 3, 2022, Pages 35-54]
  • Strained Yoghurt Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]

T

  • Thickening agent Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia [Volume 14, Issue 3, 2022, Pages 125-139]
  • Tomato Measurement of Nitrate Residues in Tomato and Pomegranate Fruits and their Products using the High Performance Liquid Chromatography Method. [Volume 14, Issue 2, 2022, Pages 105-119]
  • Tonsil clay The Effect of Tonsil clay on the reduction of patulin amount in apple juice [Volume 14, Issue 2, 2022, Pages 121-130]
  • Transglutaminase Impact of Transglutaminase Enzyme on some Characteristics of Strained Yoghurt Prepared from Cow and Buffalo Milk Mixture [Volume 14, Issue 2, 2022, Pages 17-34]
  • Tube packaging Study of quality of Persian sturgeon (Acipenser persicus( pressed caviar in tube packaging [Volume 14, Issue 1, 2022, Pages 21-37]

U

  • Ultrasound The effect of cultivar and extraction method on antioxidant activity of date pit extract of some date cultivars in Bushehr province [Volume 14, Issue 4, 2022, Pages 1-16]
  • Ultrasound Development of Adaptive Neuro-Fuzzy Inference System to Predict Mass Transfer Kinetics during Osmotic-Ultrasound Dehydration of Apple [Volume 14, Issue 4, 2022, Pages 73-90]

V

  • Vitamin C Effect of Continuous Flow Microwave Processing System on Quality Attributes of Orange Juice [Volume 14, Issue 2, 2022, Pages 89-104]

W

  • Wet pressing A Review of the fish oil extraction methods and omega 3 concentration techniques [Volume 14, Issue 3, 2022, Pages 103-124]
  • Whey protein isolate Evaluation of rheological and textural properties of hybrid hydrogel containing Whey protein isolate – Opuntia [Volume 14, Issue 3, 2022, Pages 125-139]
  • White brined cheese Impact of Animal Lipase Enzymes on Development of Lipolysis in Iranian-White Brined Cheese during Cold Storage [Volume 14, Issue 4, 2022, Pages 37-54]

Z

  • Zedo or Persian gum Investigation of antioxidant and chemical properties of balsamic salad dressing stabilized with Persian gum [Volume 14, Issue 1, 2022, Pages 73-90]
  • Zinc oxide Evaluation of Active Packaging based on PET Containing ZnO and TiO2 Nanoparticles on Mayonnaise Shelf-Life [Volume 14, Issue 3, 2022, Pages 35-54]