Iranian Food Science and Technology Research Journal

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ALL

A

  • Aceticacid Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • Acidification kinetics The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt [Volume 11, Issue 2, 2015, Pages 152-160]

  • Acrylamide Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • Activation energy Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Active Packaging Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

  • Adhesion Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Adulteration Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys [Volume 11, Issue 4, 2015, Pages 392-407]

  • Alyssum homolocarpum seed gum The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum) [Volume 11, Issue 2, 2015, Pages 116-128]

  • Amygdalus scoparia Spach Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin [Volume 11, Issue 5, 2015, Pages 584-596]

  • Analysis of the protein structure Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography. [Volume 11, Issue 5, 2015, Pages 560-571]

  • Anthocyanin Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • Anthocyanins Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma) [Volume 11, Issue 2, 2015, Pages 107-115]

  • Antimicrobial peptides Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Antioxidant Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Antioxidant Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing [Volume 11, Issue 2, 2015, Pages 200-210]

  • Antioxidant Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil [Volume 11, Issue 5, 2015, Pages 572-583]

  • Antioxidant Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

  • Antioxidant activity Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • Antioxidant activity Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Antioxidant activity The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

  • Apple Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil [Volume 11, Issue 5, 2015, Pages 572-583]

  • Apple Study of temporal variations of color and temperature on bruised apples from thermal and visible images [Volume 11, Issue 5, 2015, Pages 677-693]

  • Arabic gum Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

  • Arachidonic acid Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

  • Arrhenius model Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys [Volume 11, Issue 4, 2015, Pages 392-407]

  • Artificial neural network Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network [Volume 11, Issue 1, 2015, Pages 107-117]

  • Artificial neural network Using artificial neural networks to predict thermal conductivity of pear juice [Volume 11, Issue 6, 2015, Pages 770-778]

  • Ascorbic acid Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage [Volume 11, Issue 5, 2015, Pages 665-676]

B

  • Bacillus cereus Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

  • Baguette Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal [Volume 11, Issue 4, 2015, Pages 337-350]

  • Barbari Bread Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread [Volume 11, Issue 5, 2015, Pages 508-520]

  • Barbari Bread Effect of adding corn malt on quality and shelf life of Barbari bread [Volume 11, Issue 5, 2015, Pages 620-630]

  • Batter Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Berberis juice Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma) [Volume 11, Issue 2, 2015, Pages 107-115]

  • Biomass The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt [Volume 11, Issue 2, 2015, Pages 152-160]

  • Blanching Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L) [Volume 11, Issue 1, 2015, Pages 48-55]

  • Bran Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Bread Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Bread specific volume Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions [Volume 11, Issue 4, 2015, Pages 296-308]

  • Buffalo Meat Effect of whey protein products on microbiological characteristics of buffalo meat emulsion [Volume 11, Issue 3, 2015, Pages 260-272]

  • Butter oil Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil [Volume 11, Issue 5, 2015, Pages 572-583]

  • Butter Oxidation Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

  • Button white mushroom Evaluation of Several Methods for Preservation and Packaging of the Button White Mushroom to Increase its Shelf Life [Volume 11, Issue 1, 2015, Pages 22-30]

C

  • Carnauba wax Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • Cellulose nanocrystal The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Chicken nugget Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Chubak extract The effect of Chubak extract on sponge cake as an egg white substitute [Volume 11, Issue 1, 2015, Pages 63-76]

  • Clorimetric Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Coating Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • Coating Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage [Volume 11, Issue 4, 2015, Pages 458-472]

  • Coating Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Common storage Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage [Volume 11, Issue 4, 2015, Pages 458-472]

  • Concentrate Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma) [Volume 11, Issue 2, 2015, Pages 107-115]

  • Concentrate Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage [Volume 11, Issue 5, 2015, Pages 665-676]

  • Condensed milk Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

  • Corn malt Effect of adding corn malt on quality and shelf life of Barbari bread [Volume 11, Issue 5, 2015, Pages 620-630]

  • Cross linking Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt [Volume 11, Issue 4, 2015, Pages 325-336]

D

  • Deep fat frying Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L) [Volume 11, Issue 1, 2015, Pages 48-55]

  • Deep-fat frying Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • Deep frying Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Degradation kinetics Effects of temperature and solid content on degradation kinetics of anthocyanins in barberry (Berberis vulgaris var asperma) [Volume 11, Issue 2, 2015, Pages 107-115]

  • Diacetyl Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions [Volume 11, Issue 4, 2015, Pages 435-444]

  • Diffusion coefficient Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions [Volume 11, Issue 4, 2015, Pages 435-444]

  • Dough consistency Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions [Volume 11, Issue 4, 2015, Pages 296-308]

  • DPPH Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

  • Drying Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Drying process Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process [Volume 11, Issue 6, 2015, Pages 747-757]

  • Dynamic rheological The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum) [Volume 11, Issue 2, 2015, Pages 116-128]

E

  • Edible Coating Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • Edible Coating Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg [Volume 11, Issue 6, 2015, Pages 738-746]

  • Elangase Gene Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

  • Electron microscopy Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

  • Emulsifiers Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Emulsion Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Emulsion Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin [Volume 11, Issue 5, 2015, Pages 584-596]

  • Emulsion Sausage Effect of whey protein products on microbiological characteristics of buffalo meat emulsion [Volume 11, Issue 3, 2015, Pages 260-272]

  • Encapsulation Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Eremurus spectabilis Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design [Volume 11, Issue 5, 2015, Pages 535-545]

  • Escherichia coli Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

  • Essential oil Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

  • Essential oil of thyme Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • Essential oils Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • Essential oils Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Evaporation Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

  • Experimental model Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

  • Extensograph Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin [Volume 11, Issue 4, 2015, Pages 445-457]

  • Extraction Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design [Volume 11, Issue 5, 2015, Pages 535-545]

  • Extraction The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

F

  • Farinograph Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin [Volume 11, Issue 4, 2015, Pages 445-457]

  • Farsi gum Improvement of the Emulsifying Properties of Farsi Gum (Amygdalus scoparia Spach) through Maillard-type conjugation with β-lactoglobulin [Volume 11, Issue 5, 2015, Pages 584-596]

  • Fatty acid composition Title: Chemical composition and antioxidant properties of hull and core of Pistacia khinjuk stocks [Volume 11, Issue 4, 2015, Pages 408-419]

  • Fermentation Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • Ferula gummosa Boiss Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

  • Fick law Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions [Volume 11, Issue 4, 2015, Pages 435-444]

  • Fig The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

  • Flow behavior Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Foam Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

  • Food packaging Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • Freezing Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread [Volume 11, Issue 5, 2015, Pages 508-520]

  • French fries Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

  • Fructan Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design [Volume 11, Issue 5, 2015, Pages 535-545]

  • Fruit juices Using artificial neural networks to predict thermal conductivity of pear juice [Volume 11, Issue 6, 2015, Pages 770-778]

  • Frying Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

  • Functional properties Effect of pH Changes on Functional Properties of Fenugreek Protein Isolate [Volume 11, Issue 5, 2015, Pages 521-534]

  • Fungi Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties [Volume 11, Issue 1, 2015, Pages 13-21]

G

  • Gas Chromatography Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • GC-MS Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • GC/MS Evaluation of antioxidant activity of essential oil extracted from Ferula gummosa Boiss in deep oil frying [Volume 11, Issue 5, 2015, Pages 631-642]

  • Gel The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum) [Volume 11, Issue 2, 2015, Pages 116-128]

  • Gene Experssion Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

  • Generalized Maxwell model Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models [Volume 11, Issue 4, 2015, Pages 372-381]

  • Glyceryl monoestearate Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • GMDH Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process [Volume 11, Issue 6, 2015, Pages 747-757]

  • Green tea Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Guar gum Effect of Guar gum and amylase enzymes on quality part baked frozen Barbari bread [Volume 11, Issue 5, 2015, Pages 508-520]

H

  • Heat Reflux Extraction(HRE) Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Heat transfer Estimation of convective heat transfer coefficient as function of the water loss rate during frying process [Volume 11, Issue 4, 2015, Pages 473-484]

  • Hen egg white lysozyme Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography. [Volume 11, Issue 5, 2015, Pages 560-571]

  • Hot air drying Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying [Volume 11, Issue 5, 2015, Pages 654-664]

  • Humulune Evaluation of antimicrobial effect of Hop water extract with Humulune from Hop against Staphylococcus aureus, Enterobacter aerogenes, Listeria monocytogenes and Salmonella enterica [Volume 11, Issue 2, 2015, Pages 218-224]

  • Humulus lupulus Evaluation of antimicrobial effect of Hop water extract with Humulune from Hop against Staphylococcus aureus, Enterobacter aerogenes, Listeria monocytogenes and Salmonella enterica [Volume 11, Issue 2, 2015, Pages 218-224]

  • Hydrodistillaion Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • Hydrodistillaion Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

I

  • Ice cream Effect of guar and basil seed gums on physical properties of low fat and light ice cream [Volume 11, Issue 5, 2015, Pages 696-706]

  • Image processing Mass and volume modeling of lime and investigation of the correlation between different physical properties using principle component analysis (PCA) [Volume 11, Issue 4, 2015, Pages 361-371]

  • Infrared drying Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying [Volume 11, Issue 5, 2015, Pages 654-664]

  • Ion exchange chromatography Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography. [Volume 11, Issue 5, 2015, Pages 560-571]

  • Iranian flours Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions [Volume 11, Issue 4, 2015, Pages 296-308]

K

  • Khinjuk Title: Chemical composition and antioxidant properties of hull and core of Pistacia khinjuk stocks [Volume 11, Issue 4, 2015, Pages 408-419]

  • Khorasan Razavi Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties [Volume 11, Issue 1, 2015, Pages 13-21]

  • Kinetic The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Kiwifruit Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network [Volume 11, Issue 1, 2015, Pages 107-117]

  • Kurdish cheese؛ Physicochemical Microbiological diversity in Kurdish cheese throughout ripening and its relationship with physicochemical and sensory characteristics [Volume 11, Issue 2, 2015, Pages 140-151]

L

  • Lactobacillus paracasei Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

  • Lactobacillus spp The Effect of Prebiotics on Production of Antimicrobial Compounds from Lactobacillus spp. Against Proteus mirabilis (ATCC 7002 and PTCC 1076) [Volume 11, Issue 1, 2015, Pages 41-47]

  • Learning rate Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network [Volume 11, Issue 1, 2015, Pages 107-117]

  • Lipid Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

  • Listeria monocytogenes Effect of environmental factors on antilisterial activity of nisin [Volume 11, Issue 2, 2015, Pages 211-217]

M

  • Mathematical modeling Mathematical modeling of kiwi fruits vacuum drying [Volume 11, Issue 4, 2015, Pages 382-391]

  • Mentha piperita Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • Mentha piperita Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Metal ions Migration of ohmic heating electrode components into a food [Volume 11, Issue 3, 2015, Pages 273-278]

  • Microbial Parameters Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator [Volume 11, Issue 5, 2015, Pages 643-653]

  • Microbiological Characteristics Effect of whey protein products on microbiological characteristics of buffalo meat emulsion [Volume 11, Issue 3, 2015, Pages 260-272]

  • Microstructure The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt [Volume 11, Issue 2, 2015, Pages 152-160]

  • Microstructure Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

  • Microwave Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L) [Volume 11, Issue 1, 2015, Pages 48-55]

  • Microwave Assisted Extraction(MAE) Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Microwave-assisted hydrodistillation Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Migration Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

  • Minimum inhibitory concentration Evaluation of antimicrobial effect of Hop water extract with Humulune from Hop against Staphylococcus aureus, Enterobacter aerogenes, Listeria monocytogenes and Salmonella enterica [Volume 11, Issue 2, 2015, Pages 218-224]

  • Minitab Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology [Volume 11, Issue 1, 2015, Pages 1-12]

  • Mixture design Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology [Volume 11, Issue 6, 2015, Pages 719-728]

  • Modeling Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [Volume 11, Issue 3, 2015, Pages 225-235]

  • Modeling Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Modular Neural Networks Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl) [Volume 11, Issue 3, 2015, Pages 247-259]

  • Moisture content Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network [Volume 11, Issue 1, 2015, Pages 107-117]

  • Moisture content Mathematical modeling of kiwi fruits vacuum drying [Volume 11, Issue 4, 2015, Pages 382-391]

  • Moisture content Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Moisture removal Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • Moisture Sorption The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Mold contamination Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

  • Mortierella alpine Elangase Gene expression analysis of Mortirella alpina under optimal conditions for arachidonic acid and lipid production [Volume 11, Issue 4, 2015, Pages 351-360]

N

  • NaCl Effect of environmental factors on antilisterial activity of nisin [Volume 11, Issue 2, 2015, Pages 211-217]

  • Nanocomposite The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Nano-Composite Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Nanocomposite film Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • Nano liposomes Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Neural Network Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process [Volume 11, Issue 6, 2015, Pages 747-757]

  • Neural Networks Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl) [Volume 11, Issue 3, 2015, Pages 247-259]

  • Nisin Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Nisin Effect of environmental factors on antilisterial activity of nisin [Volume 11, Issue 2, 2015, Pages 211-217]

  • Nonfat yoghurt Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt [Volume 11, Issue 4, 2015, Pages 325-336]

  • Nussinovitch model Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models [Volume 11, Issue 4, 2015, Pages 372-381]

O

  • Ohmic-assisted hydrodistillation Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: a comparison with conventional hydrodistillation [Volume 11, Issue 3, 2015, Pages 236-246]

  • Ohmic-assisted hydrodistillation Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Ohmic heating Migration of ohmic heating electrode components into a food [Volume 11, Issue 3, 2015, Pages 273-278]

  • Oil absorption Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Oil uptake Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • Orange Effect of storage time on some quality parameters (physical and mechanical) Valencia orange [Volume 11, Issue 2, 2015, Pages 181-190]

  • Osmotic Dehydration Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl) [Volume 11, Issue 3, 2015, Pages 247-259]

P

  • Papaya fruit Prediction of Papaya fruit moisture content using hybrid GMDH - neural network modeling during thin layer drying process [Volume 11, Issue 6, 2015, Pages 747-757]

  • Pear Using artificial neural networks to predict thermal conductivity of pear juice [Volume 11, Issue 6, 2015, Pages 770-778]

  • Peleg model Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models [Volume 11, Issue 4, 2015, Pages 372-381]

  • Peroxide value Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

  • Persimon Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying [Volume 11, Issue 5, 2015, Pages 654-664]

  • Photocatalytic disinfection Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • Physical And Textural Properties Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal [Volume 11, Issue 4, 2015, Pages 337-350]

  • Physical properties Mass and volume modeling of lime and investigation of the correlation between different physical properties using principle component analysis (PCA) [Volume 11, Issue 4, 2015, Pages 361-371]

  • Physical properties Effect of guar and basil seed gums on physical properties of low fat and light ice cream [Volume 11, Issue 5, 2015, Pages 696-706]

  • Physicochemical Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

  • Physicochemical properties Physical characteristics, quantitative-qualitive properties and anti-oxidant materials of local orange (Citrus sinensis cv. Siavaraz) at harvesting times, during processing and storage [Volume 11, Issue 5, 2015, Pages 665-676]

  • Physico-Chemical properties Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys [Volume 11, Issue 4, 2015, Pages 392-407]

  • Pickle Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator [Volume 11, Issue 5, 2015, Pages 643-653]

  • Plum fruit Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Polyethylene Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Polymeric Film Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

  • Polyphenol compounds Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Potato Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Potato strips Effect of Basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying [Volume 11, Issue 4, 2015, Pages 309-318]

  • Prebiotic Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin [Volume 11, Issue 4, 2015, Pages 445-457]

  • Prebiotics The Effect of Prebiotics on Production of Antimicrobial Compounds from Lactobacillus spp. Against Proteus mirabilis (ATCC 7002 and PTCC 1076) [Volume 11, Issue 1, 2015, Pages 41-47]

  • Prosity Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Protein purification Designing a simple method with high efficiency to purify hen egg white lysozyme by using the ion exchange chromatography. [Volume 11, Issue 5, 2015, Pages 560-571]

  • Proteolysis Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt [Volume 11, Issue 4, 2015, Pages 325-336]

  • Proteus mirabilis and Antimicrobial Effect The Effect of Prebiotics on Production of Antimicrobial Compounds from Lactobacillus spp. Against Proteus mirabilis (ATCC 7002 and PTCC 1076) [Volume 11, Issue 1, 2015, Pages 41-47]

  • Pseudomonas spp Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • Pseudo polymer Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

Q

  • Qualitative characteristics Effect of adding corn malt on quality and shelf life of Barbari bread [Volume 11, Issue 5, 2015, Pages 620-630]

  • Quality Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage [Volume 11, Issue 4, 2015, Pages 458-472]

  • Quality characteristics Quality Characteristics of Persimmon Slices during Infrared and Hot- air Drying [Volume 11, Issue 5, 2015, Pages 654-664]

  • Quince Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl) [Volume 11, Issue 3, 2015, Pages 247-259]

R

  • Raisin Isolation and identification of fungi from raisins varieties in Khorasane Razavi based on morphological and molecular properties [Volume 11, Issue 1, 2015, Pages 13-21]

  • Raisin Effect of lipid edible coatings on physicochemical and microbial properties of raisin [Volume 11, Issue 5, 2015, Pages 496-507]

  • Raw dried pistachio (ohadi variety) Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

  • Raw milk Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

  • Red Beet Puree Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

  • Response surface design Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology [Volume 11, Issue 1, 2015, Pages 1-12]

  • Response surface methodology Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

  • Response surface methodology Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Response surface methodology Optimization of aqueous extraction of fructan from tubers of Eremurus spectabilis using box-behnken design [Volume 11, Issue 5, 2015, Pages 535-545]

  • Rheological Properties Optimization of formulation fermented drink yoghurt with fruit juice using response surface methodology [Volume 11, Issue 1, 2015, Pages 1-12]

  • Rheology Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys [Volume 11, Issue 4, 2015, Pages 392-407]

  • Rheology Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology [Volume 11, Issue 6, 2015, Pages 719-728]

  • Rice Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

  • Ripening؛ Lactic acid bacteria؛ Pathogenic bacteria Microbiological diversity in Kurdish cheese throughout ripening and its relationship with physicochemical and sensory characteristics [Volume 11, Issue 2, 2015, Pages 140-151]

  • Rosemary Extract Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation [Volume 11, Issue 2, 2015, Pages 129-139]

S

  • Salting Effect of Pickle salting on the quality of Silver Carp during storage in refrigerator [Volume 11, Issue 5, 2015, Pages 643-653]

  • Saponin The effect of Chubak extract on sponge cake as an egg white substitute [Volume 11, Issue 1, 2015, Pages 63-76]

  • Sensory Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

  • Sensory evolution Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

  • Shelf Life Effect of Nano-Composite Packages on Quality Properties and Shelf Life of Santa Rosa Plum (Prunus salicina L.) [Volume 11, Issue 1, 2015, Pages 88-99]

  • Shelf Life Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

  • Shelf Life Effect of adding corn malt on quality and shelf life of Barbari bread [Volume 11, Issue 5, 2015, Pages 620-630]

  • Shelf Life Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg [Volume 11, Issue 6, 2015, Pages 738-746]

  • Silicagel Evaluation of Several Methods for Preservation and Packaging of the Button White Mushroom to Increase its Shelf Life [Volume 11, Issue 1, 2015, Pages 22-30]

  • Sol-gel Synthesis and study of structural, physical and anti-microbial properties of ZnO nanoparticles and polymer nanocomposite (PVA/ZnO) for food packaging [Volume 11, Issue 2, 2015, Pages 191-199]

  • Sourdough Effects of acetic acid and dough fermentation on the acrylamid content of Sangak bread [Volume 11, Issue 1, 2015, Pages 100-106]

  • Soy-based ice-cream Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

  • Soy protein isolat Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget [Volume 11, Issue 5, 2015, Pages 608-619]

  • Spaghetti Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology [Volume 11, Issue 6, 2015, Pages 719-728]

  • Specific starter culture Modeling of sourdough consistency and evaluation of its effect on iranian breads properties as a function of specific starter culture fermentation conditions [Volume 11, Issue 4, 2015, Pages 296-308]

  • Spectroscopy Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • Spirulina platensis The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt [Volume 11, Issue 2, 2015, Pages 152-160]

  • Stability Evaluation of factors affecting at preparation of nanoliposomes containing nisin using Response surface methodology [Volume 11, Issue 2, 2015, Pages 171-180]

  • Stability And Density Optimize the production of red beet stabilized (Beta vulgaris L) by Using Response Surface Methodology [Volume 11, Issue 1, 2015, Pages 77-87]

  • Stainless steel Migration of ohmic heating electrode components into a food [Volume 11, Issue 3, 2015, Pages 273-278]

  • Stamen of Saffron Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • Starch The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Starch syrup Microstructural changes in condensed milk with the starch syrup during prolonged storage: an electron microscopy study [Volume 11, Issue 3, 2015, Pages 279-284]

  • Steamdistillation Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods [Volume 11, Issue 6, 2015, Pages 729-737]

  • Storage period Effect of storage time on some quality parameters (physical and mechanical) Valencia orange [Volume 11, Issue 2, 2015, Pages 181-190]

  • Stress relaxation Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models [Volume 11, Issue 4, 2015, Pages 372-381]

  • Subcritical water extraction The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

  • Survival Evaluation of physicochemical, sensory properties and survival of Lactobacillus casei in synbiotic soy-based ice-cream [Volume 11, Issue 1, 2015, Pages 56-62]

T

  • Tahini Meal Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal [Volume 11, Issue 4, 2015, Pages 337-350]

  • Temperature variations Study of temporal variations of color and temperature on bruised apples from thermal and visible images [Volume 11, Issue 5, 2015, Pages 677-693]

  • Thermal conductivity Using artificial neural networks to predict thermal conductivity of pear juice [Volume 11, Issue 6, 2015, Pages 770-778]

  • Thomson orange Investigation of quality preservation of Thomson navel orange (Citrus sinensis cv. Thomson Navel) using of coating treatments in common storage [Volume 11, Issue 4, 2015, Pages 458-472]

  • TiO2 Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • Transglutaminase Effect of transglutaminase on proteolysis and rheological properties of nonfat yoghurt [Volume 11, Issue 4, 2015, Pages 325-336]

  • Ttexture analysis Effect of Atmosphere Condition of Packaging on Physicochemical, Microbial and Sensory Properties of Dried Pistachio (Ohadi Variety) [Volume 11, Issue 5, 2015, Pages 546-559]

U

  • Ultasound Assisted Extraction(UAE) Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties [Volume 11, Issue 4, 2015, Pages 285-295]

  • Ultrasound Study of anthocyanin and antionidant compounds derived ethanol extract saffron flag with the help of ultrasound technology [Volume 11, Issue 2, 2015, Pages 161-170]

  • Ultrasound Investigating Changes of Moisture Content and oil absorption with Modeling them for Potato Slices of Satina Variety During Deep-Fat Frying [Volume 11, Issue 5, 2015, Pages 597-607]

  • Ultrasound The effects of extraction technique on phenolic compounds extracted from fig (Ficuscarica) pulp andskin [Volume 11, Issue 6, 2015, Pages 758-769]

  • Ultrasound waves Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake [Volume 11, Issue 1, 2015, Pages 31-40]

  • Ultraviolet Evaluate the effects of ultraviolet radiation on the growth of Escherichia coli and Bacillus cereus isolated from raw milk and raw rice [Volume 11, Issue 4, 2015, Pages 319-324]

V

  • Vacuum Dryer Mathematical modeling of kiwi fruits vacuum drying [Volume 11, Issue 4, 2015, Pages 382-391]

  • Vacuum drying Prediction the moisture content of kiwifruit in vacuum drier using artificial neural network [Volume 11, Issue 1, 2015, Pages 107-117]

  • Viscoelastic The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum) [Volume 11, Issue 2, 2015, Pages 116-128]

  • Viscoelastic characteristics Investigation of viscoelastic behavior of persimmon fruit during storage using stress relaxation models [Volume 11, Issue 4, 2015, Pages 372-381]

  • VTF model Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys [Volume 11, Issue 4, 2015, Pages 392-407]

W

  • Water Vapor The kinetic investigation of moisture sorption and water vapor permeability of starch - cellulose nanocrystal films [Volume 11, Issue 4, 2015, Pages 420-434]

  • Wheat flour dough Improvement of the rheological properties of dough using transglutaminase and asparaginase enzymes, whey powder and inulin [Volume 11, Issue 4, 2015, Pages 445-457]

  • Whey protein concentrate Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg [Volume 11, Issue 6, 2015, Pages 738-746]

  • Whey Protein Products Effect of whey protein products on microbiological characteristics of buffalo meat emulsion [Volume 11, Issue 3, 2015, Pages 260-272]

  • White shrimp Study of effect of 4 hexylresorcinol antioxidant on blackspot of cultured Shrimp (Litopenaeus vannamei) in freezing [Volume 11, Issue 2, 2015, Pages 200-210]

X

  • Xanthan Gum Effect of xanthan gum on physical and textural properties of Baguette bread containing Tahinimeal [Volume 11, Issue 4, 2015, Pages 337-350]

Y

  • Yeast Control of microbial population using of nanocomposite film in vitro and in vivo tests [Volume 11, Issue 5, 2015, Pages 707-708]

  • Yogurt The Effect of "Spirulina platensis" Biomass on Acidification Kinetics and Microstructural Charactrisitics of Yogurt [Volume 11, Issue 2, 2015, Pages 152-160]

Z

  • Zataria multiflora extrac Effect of Whey Protein- Rice Bran Oil Incorporated Zataria multiflora Extract Edible Coating on Chemical, Physical and Microbial Quality of Chicken Egg [Volume 11, Issue 6, 2015, Pages 738-746]

  • Zucchini slices Effect of pretreatments of Blanching & Microwave on quality characteristics of Zucchini slices (Cucurbita pepo. L) [Volume 11, Issue 1, 2015, Pages 48-55]