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]
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