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

  • Acidity None-destructive investigation of the quality factors in citrus juice during storage using digital image processing [Volume 13, Issue 2, 2017, Pages 262-272]

  • Aging An investigation on the effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream of soy and sesame [Volume 13, Issue 4, 2017, Pages 528-539]

  • Aging Effect of accelerated aging on physicochemical properties of rice cultivar Tarom [Volume 13, Issue 5, 2017, Pages 798-807]

  • Alcalase Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

  • Aloe vera Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage [Volume 13, Issue 3, 2017, Pages 39-54]

  • Alyssum homolocarpum Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions [Volume 13, Issue 6, 2017, Pages 144-155]

  • Analogue cheese Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • ANN Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

  • ANN Predict changes of some quality parameters of black mulberry juice (Morusnigra L.) during ripening using machine vision and fractal analysis [Volume 13, Issue 5, 2017, Pages 730-743]

  • Anthocyanins Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Antimicrobial activity Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence [Volume 13, Issue 4, 2017, Pages 584-593]

  • Antimicrobial packaging Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil [Volume 13, Issue 5, 2017, Pages 784-797]

  • Antioxidant Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate during Storage Period at Different Temperatures [Volume 13, Issue 5, 2017, Pages 820-829]

  • Antioxidant activity Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese [Volume 13, Issue 2, 2017, Pages 346-362]

  • Antioxidant activity Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Antioxidant activity Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Antioxidant property Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities [Volume 13, Issue 1, 2017, Pages 167-179]

  • Antioxidant property Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Appearance properties Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Apple Postharvest application of calcium carbonate nanoparticles on enzyme activity and some attributes quality in fresh cut apples varieties Golden Delicious [Volume 13, Issue 1, 2017, Pages 155-166]

  • Artificial neural netw Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network [Volume 13, Issue 2, 2017, Pages 333-345]

B

  • Barberry Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Barberry Effect of Thermo-sonication on Quality Properties of Barberry (Berberis vulgaris) Juice [Volume 13, Issue 4, 2017, Pages 627-636]

  • Beef meat Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

  • Biochemical parameters Predict changes of some quality parameters of black mulberry juice (Morusnigra L.) during ripening using machine vision and fractal analysis [Volume 13, Issue 5, 2017, Pages 730-743]

  • Biot number Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

  • Black mulberry pomace Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace [Volume 13, Issue 4, 2017, Pages 594-610]

  • Boswellia serrata Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin [Volume 13, Issue 3, 2017, Pages 28-38]

  • Broken heating food Numerical Study of Starch Concentration and Filling Initial Temperature on Cold Area changes in Canned Starch-based Food [Volume 13, Issue 1, 2017, Pages 129-140]

  • Butter Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

C

  • Cake Preparation and characterization of sponge cake made with grape juice [Volume 13, Issue 2, 2017, Pages 415-425]

  • Cake Effect of skim milk powder on the quality of Yazdi cake [Volume 13, Issue 4, 2017, Pages 436-445]

  • Cake Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin [Volume 13, Issue 4, 2017, Pages 458-468]

  • California Wander Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Canola pod Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • Carboxy methyl cellulose Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Carotenoid Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin [Volume 13, Issue 2, 2017, Pages 426-435]

  • Carrier agents Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Catalase Postharvest application of calcium carbonate nanoparticles on enzyme activity and some attributes quality in fresh cut apples varieties Golden Delicious [Volume 13, Issue 1, 2017, Pages 155-166]

  • Celiac Effect of hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread contain equal proportion of corn flour and potato flour [Volume 13, Issue 4, 2017, Pages 575-583]

  • Central composite design Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

  • Chesse Antioxidant effect of the aerial parts of basil (Ocimum basilicum) and clary sage (Salvia sclarea) essential oils in Iranian white cheese [Volume 13, Issue 2, 2017, Pages 346-362]

  • Chitosan Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

  • Chitosan Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence [Volume 13, Issue 4, 2017, Pages 584-593]

  • Chitosan Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil [Volume 13, Issue 5, 2017, Pages 784-797]

  • Chitosan Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil [Volume 13, Issue 6, 2017, Pages 131-143]

  • Citrus fiber Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin [Volume 13, Issue 4, 2017, Pages 458-468]

  • Citrus limon Effect of sodium metabisulphite and osmo dehydrated pretreatment on physicochemical and organoleptic characteristics of vaccum dried citrus lemon (shirazi) slice [Volume 13, Issue 4, 2017, Pages 480-490]

  • Coating Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple [Volume 13, Issue 5, 2017, Pages 680-690]

  • Coefficients of determination Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

  • Color Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

  • Color Substituting sugar with date syrup in cupcake [Volume 13, Issue 5, 2017, Pages 808-819]

  • Conjugation Functional and stability profile changes of soy proteins cross linked with dextran through natural Maillard reaction [Volume 13, Issue 1, 2017, Pages 180-190]

  • Consumer acceptance Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Controlled release Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl [Volume 13, Issue 4, 2017, Pages 553-565]

  • Cooker Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

  • Cooking Effect of accelerated aging on physicochemical properties of rice cultivar Tarom [Volume 13, Issue 5, 2017, Pages 798-807]

  • Cook value Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • Cornelian cherry Changes of bioactive compounds and physico-chemical properties of cornelian cherry fruit during storage at ambient temperature (25˚C) [Volume 13, Issue 5, 2017, Pages 759-770]

  • Cornus mas L. fruit The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit [Volume 13, Issue 4, 2017, Pages 517-527]

  • Cupcake Substituting sugar with date syrup in cupcake [Volume 13, Issue 5, 2017, Pages 808-819]

  • Cuttlefish Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

D

  • DATEM Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • Date syrup Effect of sucrose substitution by date syrup on the physicochemical and sensory properties of malt beverage [Volume 13, Issue 4, 2017, Pages 637-646]

  • Date syrup Substituting sugar with date syrup in cupcake [Volume 13, Issue 5, 2017, Pages 808-819]

  • Diacetyl Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl [Volume 13, Issue 4, 2017, Pages 553-565]

  • Dietary fiber Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber [Volume 13, Issue 2, 2017, Pages 227-239]

  • Diffusion coefficient Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

  • Donut Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Donut, Pre-teratment Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber [Volume 13, Issue 2, 2017, Pages 227-239]

  • DPPH Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin [Volume 13, Issue 2, 2017, Pages 426-435]

  • DSC Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • DSC Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

E

  • Emulsion The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise [Volume 13, Issue 1, 2017, Pages 65-78]

  • Emulsion Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • Encapsulation Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Enzyme The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein [Volume 13, Issue 1, 2017, Pages 14-26]

  • Essential oil Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil [Volume 13, Issue 6, 2017, Pages 131-143]

  • Eucalyptus globolus essential oil Evaluation of antibacterial activity of chitosan bioactive film containing Eucalyptus globulus essentoil oil [Volume 13, Issue 5, 2017, Pages 784-797]

  • Exrtraction Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin [Volume 13, Issue 2, 2017, Pages 426-435]

  • Extraction Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities [Volume 13, Issue 1, 2017, Pages 167-179]

  • Extraction Extraction and characterization of gelatin from chicken feet and its application in cantaloupe jelly [Volume 13, Issue 2, 2017, Pages 322-332]

F

  • Fiber Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin [Volume 13, Issue 4, 2017, Pages 458-468]

  • Fig Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Firmness Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • Fish oil Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage [Volume 13, Issue 6, 2017, Pages 105-116]

  • Foam Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • Fractal Dimension Predict changes of some quality parameters of black mulberry juice (Morusnigra L.) during ripening using machine vision and fractal analysis [Volume 13, Issue 5, 2017, Pages 730-743]

  • Fractional conversion Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • Free radical Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities [Volume 13, Issue 1, 2017, Pages 167-179]

  • Freeze drier Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Freezing Effect of freezing on functional properties of Lepidium perfoliatum seed gum [Volume 13, Issue 2, 2017, Pages 240-250]

  • Fruit rot Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Fruit softening Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Frying Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • Frying Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network [Volume 13, Issue 2, 2017, Pages 333-345]

  • Frying Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

  • FTIR Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • Functional properties Evaluating the physicochemical and mechanical properties of bittervetch seed (Vicia ervilia) and the functional properties of the resulted flour [Volume 13, Issue 1, 2017, Pages 38-52]

  • Functional properties Functional and stability profile changes of soy proteins cross linked with dextran through natural Maillard reaction [Volume 13, Issue 1, 2017, Pages 180-190]

  • Functional properties Effect of freezing on functional properties of Lepidium perfoliatum seed gum [Volume 13, Issue 2, 2017, Pages 240-250]

G

  • GC Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • Gel Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • Gelatin Extraction and characterization of gelatin from chicken feet and its application in cantaloupe jelly [Volume 13, Issue 2, 2017, Pages 322-332]

  • Gel Emulsifire Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • Gluten free bread Effect of hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread contain equal proportion of corn flour and potato flour [Volume 13, Issue 4, 2017, Pages 575-583]

  • Golden delicious apple Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple [Volume 13, Issue 5, 2017, Pages 680-690]

  • Grape syrup Preparation and characterization of sponge cake made with grape juice [Volume 13, Issue 2, 2017, Pages 415-425]

  • Greenhouse Cucumber Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

  • Guar Study on physicochemical properties of gluten-free sponge cake [Volume 13, Issue 2, 2017, Pages 295-306]

  • Gum tragacanth Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage [Volume 13, Issue 3, 2017, Pages 39-54]

H

  • Hardness Substituting sugar with date syrup in cupcake [Volume 13, Issue 5, 2017, Pages 808-819]

  • Harvest losses Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • Heat transfer Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

  • High intensity ultrasound Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage [Volume 13, Issue 6, 2017, Pages 105-116]

  • Hydrocolloids The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise [Volume 13, Issue 1, 2017, Pages 65-78]

  • Hydrolysis The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein [Volume 13, Issue 1, 2017, Pages 14-26]

  • Hydroxy propyl methyl cellulose Effect of hydroxy propyl methyl cellulose gum on qualitative properties of free gluten baguette bread contain equal proportion of corn flour and potato flour [Volume 13, Issue 4, 2017, Pages 575-583]

I

  • Ice storage Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage [Volume 13, Issue 1, 2017, Pages 202-213]

  • Image processing The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise [Volume 13, Issue 1, 2017, Pages 65-78]

  • Image processing Freshness detection of Veal using image processing and Response Surface Method [Volume 13, Issue 2, 2017, Pages 251-261]

  • Image processing None-destructive investigation of the quality factors in citrus juice during storage using digital image processing [Volume 13, Issue 2, 2017, Pages 262-272]

  • Immersion Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Industrial scale Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

  • Inulin Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Ispharzeh and Basil hydrocolloid's Effects of Ispharzeh hydrocolloids seeds (Plantago ovata L.) and basil gum (Ocimum basilicum) on physicochemical and sensory properties of ketchup sauce [Volume 13, Issue 2, 2017, Pages 307-321]

J

  • Juice None-destructive investigation of the quality factors in citrus juice during storage using digital image processing [Volume 13, Issue 2, 2017, Pages 262-272]

K

  • Kinetic model Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

  • K-NN Predict changes of some quality parameters of black mulberry juice (Morusnigra L.) during ripening using machine vision and fractal analysis [Volume 13, Issue 5, 2017, Pages 730-743]

L

  • L*a*b* Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

  • Lactobacillus reuteri Developing probiotic bread using Lactobacillus reuteri part 1: Evaluation of fluidized bed microencapsulation on viability of Lactobacillus reuteri in simulated gastrointestinal conditions [Volume 13, Issue 5, 2017, Pages 844-857]

  • Lactose Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions [Volume 13, Issue 6, 2017, Pages 144-155]

  • Lemon juice Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Lemon juice beverage Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage [Volume 13, Issue 5, 2017, Pages 830-843]

  • Lepidium perfoliatum seed gum Effect of freezing on functional properties of Lepidium perfoliatum seed gum [Volume 13, Issue 2, 2017, Pages 240-250]

  • Light ice cream Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Low calorie Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Low-fat mayonnaise Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Low fat ultrafiltrated cheese Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization [Volume 13, Issue 2, 2017, Pages 282-294]

M

  • Machin vision Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Maillard reaction Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction [Volume 13, Issue 5, 2017, Pages 744-758]

  • Malva neglecta Extraction of crude extract from Malva neglecta leaves and evaluation of its free radical scavenging activities [Volume 13, Issue 1, 2017, Pages 167-179]

  • MAP packaging Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

  • Margarine Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • Mass transfer Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network [Volume 13, Issue 2, 2017, Pages 333-345]

  • Mass transfer Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

  • Mathematical modeling Mass transfer kinetics and mathematical modeling of the osmotic dehydration of carrot cubes in glucose syrup and salt solutions [Volume 13, Issue 5, 2017, Pages 704-719]

  • Mechanical properties Evaluating the physicochemical and mechanical properties of bittervetch seed (Vicia ervilia) and the functional properties of the resulted flour [Volume 13, Issue 1, 2017, Pages 38-52]

  • Mechanical properties Study on the effect of the concentration of organically modified nanoclay on the microstructure and physical (mechanically, WVP and color) properties of Poly Ethylene Terephthalate (PET)- based nanocomposites [Volume 13, Issue 1, 2017, Pages 117-128]

  • Mechanical properties Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide [Volume 13, Issue 4, 2017, Pages 611-626]

  • Microbial contamination Study of antimicrobial properties of Zataria multiflora extract and timol on durability and stability of edible mushroom (Agaricus bisporus) [Volume 13, Issue 4, 2017, Pages 566-574]

  • Microbial Transglutaminase Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Microencapsulation Developing probiotic bread using Lactobacillus reuteri part 1: Evaluation of fluidized bed microencapsulation on viability of Lactobacillus reuteri in simulated gastrointestinal conditions [Volume 13, Issue 5, 2017, Pages 844-857]

  • Microstructure Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence [Volume 13, Issue 4, 2017, Pages 584-593]

  • Microwave Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber [Volume 13, Issue 2, 2017, Pages 227-239]

  • Microwave Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Microwave drying Effect of pulsation period and microwave power on paddy drying [Volume 13, Issue 6, 2017, Pages 92-104]

  • Microwave pre-treatment Application of machine vision technology for visual assessment of microwave pre-treated donut [Volume 13, Issue 5, 2017, Pages 867-879]

  • Milk protein concentrate Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • Milk proteins Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction [Volume 13, Issue 5, 2017, Pages 744-758]

  • Moisture ratio Effect of pulsation period and microwave power on paddy drying [Volume 13, Issue 6, 2017, Pages 92-104]

  • Montmorillonite Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide [Volume 13, Issue 4, 2017, Pages 611-626]

  • Moringa Measuring some characteristics of raw and degummed Moringa seeds and comparing their stabilities [Volume 13, Issue 2, 2017, Pages 405-414]

  • MTG Study on physicochemical properties of gluten-free sponge cake [Volume 13, Issue 2, 2017, Pages 295-306]

  • Mucilage Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodology [Volume 13, Issue 3, 2017, Pages 1-13]

  • Muffin Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin [Volume 13, Issue 4, 2017, Pages 458-468]

  • Mulberry pastille Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille [Volume 13, Issue 1, 2017, Pages 1-13]

  • Multilayer microcapsules Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl [Volume 13, Issue 4, 2017, Pages 553-565]

  • Multiplex PCR Simultaneous detection of foodborn pathogenes Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. By Multiplex PCR in ready–to–eat vegetables [Volume 13, Issue 1, 2017, Pages 105-116]

N

  • Nanoclay Study on the effect of the concentration of organically modified nanoclay on the microstructure and physical (mechanically, WVP and color) properties of Poly Ethylene Terephthalate (PET)- based nanocomposites [Volume 13, Issue 1, 2017, Pages 117-128]

  • Nanocomposite film Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil [Volume 13, Issue 6, 2017, Pages 131-143]

  • Nanoemulsion Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage [Volume 13, Issue 6, 2017, Pages 105-116]

  • Nanofiber cellulose Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Natural sweetener Preparation and characterization of sponge cake made with grape juice [Volume 13, Issue 2, 2017, Pages 415-425]

  • Nitrogen recovery Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

  • Numerical model Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

O

  • Oily cake Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • Oleogum Resin Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin [Volume 13, Issue 3, 2017, Pages 28-38]

  • Operating parameters Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

  • Optimization Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

  • Optimization Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

  • Optimization Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace [Volume 13, Issue 4, 2017, Pages 594-610]

  • Optimization Optimization of tomato paste powder efficiency production by spray dryer and evaluation of its quality characteristics [Volume 13, Issue 5, 2017, Pages 647-662]

  • Organic Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • Organoleptic Characteristics Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille [Volume 13, Issue 1, 2017, Pages 1-13]

  • Osmotic Dehydration Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple [Volume 13, Issue 5, 2017, Pages 680-690]

  • Osmotic Dehydration Mass transfer kinetics and mathematical modeling of the osmotic dehydration of carrot cubes in glucose syrup and salt solutions [Volume 13, Issue 5, 2017, Pages 704-719]

  • Oxidative Stability Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

P

  • Partial least squares regression Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

  • Particle size Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Peanut kernels The application of PLS regression to study the relationships between Sensory and texture characteristics [Volume 13, Issue 4, 2017, Pages 540-552]

  • Permeate Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage [Volume 13, Issue 5, 2017, Pages 830-843]

  • Persian gum Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction [Volume 13, Issue 5, 2017, Pages 744-758]

  • PET Study on the effect of the concentration of organically modified nanoclay on the microstructure and physical (mechanically, WVP and color) properties of Poly Ethylene Terephthalate (PET)- based nanocomposites [Volume 13, Issue 1, 2017, Pages 117-128]

  • PGE Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • Phenolic compounds Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Phenolic compounds Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin [Volume 13, Issue 3, 2017, Pages 28-38]

  • Physical properties Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Physicochemical properties Evaluating the physicochemical and mechanical properties of bittervetch seed (Vicia ervilia) and the functional properties of the resulted flour [Volume 13, Issue 1, 2017, Pages 38-52]

  • Physicochemical properties Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • Pistacia atlantica gum essential oil Characterization of physical and antimicrobial properties of chitosan edible films containing Pistacia atlantica gum essence [Volume 13, Issue 4, 2017, Pages 584-593]

  • Plantago major L Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodology [Volume 13, Issue 3, 2017, Pages 1-13]

  • PLS regression The application of PLS regression to study the relationships between Sensory and texture characteristics [Volume 13, Issue 4, 2017, Pages 540-552]

  • Pomegranate juice concentrate Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate during Storage Period at Different Temperatures [Volume 13, Issue 5, 2017, Pages 820-829]

  • Post harvest Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Potato strip Analysis of heat and mass transfer during frying process of potato strips [Volume 13, Issue 2, 2017, Pages 379-392]

  • Potato strips Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • Principal component analysis Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

  • Probiotic bacteria Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage [Volume 13, Issue 5, 2017, Pages 830-843]

  • Protein Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • Protein hydrolysate Optimization of nitrogen recovery in the enzymatic hydrolysis of head and arms of cuttlefish (Sepia pharaonis) protein using Alcalase [Volume 13, Issue 4, 2017, Pages 491-502]

  • Pulp Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Pulpy Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Pumpkin Investigation on the Effects of Various Solvents on the Extraction of Carotenoids with Antioxidant Activity from Pumpkin [Volume 13, Issue 2, 2017, Pages 426-435]

  • Pumpkin seed The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein [Volume 13, Issue 1, 2017, Pages 14-26]

Q

  • Quality Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage [Volume 13, Issue 5, 2017, Pages 720-729]

  • Quality change Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage [Volume 13, Issue 1, 2017, Pages 202-213]

  • Quality properties Effect of Thermo-sonication on Quality Properties of Barberry (Berberis vulgaris) Juice [Volume 13, Issue 4, 2017, Pages 627-636]

R

  • Rancimat Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin [Volume 13, Issue 3, 2017, Pages 28-38]

  • Ready to eat Simultaneous detection of foodborn pathogenes Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. By Multiplex PCR in ready–to–eat vegetables [Volume 13, Issue 1, 2017, Pages 105-116]

  • Reaponse surface methodology Effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber [Volume 13, Issue 2, 2017, Pages 227-239]

  • Reducing sugar generation Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

  • Response surface Freshness detection of Veal using image processing and Response Surface Method [Volume 13, Issue 2, 2017, Pages 251-261]

  • Response surface method The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein [Volume 13, Issue 1, 2017, Pages 14-26]

  • Response surface method Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat UF-Feta cheese incorporated with whey proteins using response surface optimization [Volume 13, Issue 2, 2017, Pages 282-294]

  • Response surface methodology Optimization of mucilage extraction conditions from Plantago major L. seed using response surface methodology [Volume 13, Issue 3, 2017, Pages 1-13]

  • Response surface methodology Optimization and investigation on physicochemical, sensory and microbial quality of permeate-based probiotic lemon beverage [Volume 13, Issue 5, 2017, Pages 830-843]

  • RGB Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

  • Rheological Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Rheological Properties Optimization of ultrasound assisted extraction of pectin from black mulberry (Morus nigra.L) pomace [Volume 13, Issue 4, 2017, Pages 594-610]

  • Rheological Properties Investigation of Psychochemical and Functional Properties of Pomegranate (Punica granatum (L.) cv. Rabab) Juice Concentrate during Storage Period at Different Temperatures [Volume 13, Issue 5, 2017, Pages 820-829]

  • Rheological Properties Determination of rheological properties of tomato under quasi static loading conditions [Volume 13, Issue 5, 2017, Pages 858-866]

  • Rheology The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise [Volume 13, Issue 1, 2017, Pages 65-78]

  • Rheology Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks [Volume 13, Issue 3, 2017, Pages 66-79]

  • Rheology Evaluation of the effect of nanofiber cellulose and carboxy methyl cellulose on rheological properties and particle size of low-fat mayonnaise [Volume 13, Issue 4, 2017, Pages 446-457]

  • Roasting The application of PLS regression to study the relationships between Sensory and texture characteristics [Volume 13, Issue 4, 2017, Pages 540-552]

S

  • Satureja hortensis Development of a chitosan-montmorillonite nanocomposite film containing Satureja hortensis essential oil [Volume 13, Issue 6, 2017, Pages 131-143]

  • Secant modulus Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • SEM Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • Sensory evaluation The application of PLS regression to study the relationships between Sensory and texture characteristics [Volume 13, Issue 4, 2017, Pages 540-552]

  • Sensory Properties Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

  • Sensory Properties Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake [Volume 13, Issue 5, 2017, Pages 771-783]

  • Sensory quality Preparation and characterization of sponge cake made with grape juice [Volume 13, Issue 2, 2017, Pages 415-425]

  • Sesame An investigation on the effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream of soy and sesame [Volume 13, Issue 4, 2017, Pages 528-539]

  • Shelf Life Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage [Volume 13, Issue 1, 2017, Pages 202-213]

  • Shelf Life Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage [Volume 13, Issue 3, 2017, Pages 39-54]

  • Shelf Life Study of antimicrobial properties of Zataria multiflora extract and timol on durability and stability of edible mushroom (Agaricus bisporus) [Volume 13, Issue 4, 2017, Pages 566-574]

  • Shrinkage Effect of packaging type and chitosan edible coating on the physico-chemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions [Volume 13, Issue 2, 2017, Pages 363-378]

  • Single PCR Simultaneous detection of foodborn pathogenes Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. By Multiplex PCR in ready–to–eat vegetables [Volume 13, Issue 1, 2017, Pages 105-116]

  • Skin Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Sodium metabisulphite Effect of sodium metabisulphite and osmo dehydrated pretreatment on physicochemical and organoleptic characteristics of vaccum dried citrus lemon (shirazi) slice [Volume 13, Issue 4, 2017, Pages 480-490]

  • Solids uptake Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple [Volume 13, Issue 5, 2017, Pages 680-690]

  • Solvent The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit [Volume 13, Issue 4, 2017, Pages 517-527]

  • Sorghum Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • Soy An investigation on the effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream of soy and sesame [Volume 13, Issue 4, 2017, Pages 528-539]

  • Soymilk Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • Soy protein isolated fibril Investigation of multilayer microcapsules based on electrostatic adsorption of soy protein isolated fibrils and high methoxyl pectin containing diacetyl [Volume 13, Issue 4, 2017, Pages 553-565]

  • Specific heat Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • SSC and ascorbic acid) None-destructive investigation of the quality factors in citrus juice during storage using digital image processing [Volume 13, Issue 2, 2017, Pages 262-272]

  • Stability Measuring some characteristics of raw and degummed Moringa seeds and comparing their stabilities [Volume 13, Issue 2, 2017, Pages 405-414]

  • Stability Microencapsulation of anthocyanin pigments obtained from seedless barberry (berberis vulgaris L.) fruit using freeze drying [Volume 13, Issue 3, 2017, Pages 14-27]

  • Starch Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

  • Starch Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide [Volume 13, Issue 4, 2017, Pages 611-626]

  • Stevia Functional and dietary lemon beverage, stabilization and evaluation of physicochemical and sensory characteristics [Volume 13, Issue 2, 2017, Pages 214-226]

  • Strawberry Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage [Volume 13, Issue 3, 2017, Pages 39-54]

  • Structure Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris) [Volume 13, Issue 1, 2017, Pages 79-91]

  • Sucrose Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions [Volume 13, Issue 6, 2017, Pages 144-155]

  • Sugar beet Study of effect of blade edge on sucrose extraction of sugar beet and quality of raw juice [Volume 13, Issue 1, 2017, Pages 191-201]

  • Sunflower oil Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale [Volume 13, Issue 1, 2017, Pages 27-37]

  • Surface coefficient of heat transfer Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network [Volume 13, Issue 2, 2017, Pages 333-345]

  • Surface tension Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage [Volume 13, Issue 6, 2017, Pages 105-116]

  • Surimi Study the quality of silver carp (Hypophthalmichtys molitrix) Surimi during the ice storage [Volume 13, Issue 1, 2017, Pages 202-213]

  • SVR Computational estimation of L*a*b* units from RGB using machine vision [Volume 13, Issue 1, 2017, Pages 53-64]

T

  • Technological properties Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

  • Tenderize Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

  • Textural properties Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

  • Texture Mechanical study for texture degradation of potato strip during frying process [Volume 13, Issue 1, 2017, Pages 92-104]

  • Texture Effect of microbial transglutaminase on physical, rheological, textural and sensory properties of light ice cream [Volume 13, Issue 4, 2017, Pages 469-479]

  • Texture Effect of accelerated aging on physicochemical properties of rice cultivar Tarom [Volume 13, Issue 5, 2017, Pages 798-807]

  • Texture analysis of dough Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods [Volume 13, Issue 5, 2017, Pages 663-679]

  • Texture firmness Reducing sugars effective diffusivity and kinetic of texture changes during blanching of potato strips in hot water [Volume 13, Issue 5, 2017, Pages 691-703]

  • Texture profile Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • Texture properties Investigation on the effects of different amounts of gellatin and guar on texture, organoleptic and color properties of white mulberry pastille [Volume 13, Issue 1, 2017, Pages 1-13]

  • Thermal Analysis Effect of accelerated aging on physicochemical properties of rice cultivar Tarom [Volume 13, Issue 5, 2017, Pages 798-807]

  • Thermal conductivity coefficient Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • Thermal diffusivity coefficient Canola seeds losses during harvest using grain combine harvester as a function of thermal properties of canola unbroken pod [Volume 13, Issue 3, 2017, Pages 55-65]

  • Thermo-soniation Effect of Thermo-sonication on Quality Properties of Barberry (Berberis vulgaris) Juice [Volume 13, Issue 4, 2017, Pages 627-636]

  • Thin layer Effect of pulsation period and microwave power on paddy drying [Volume 13, Issue 6, 2017, Pages 92-104]

  • Timol Study of antimicrobial properties of Zataria multiflora extract and timol on durability and stability of edible mushroom (Agaricus bisporus) [Volume 13, Issue 4, 2017, Pages 566-574]

  • TiO2 Characterization of functional properties of starch based nanobiocomposite films containing montmorillonite and titanium dioxide [Volume 13, Issue 4, 2017, Pages 611-626]

  • Tragacanth Optimization of milk proteins–soluble fraction of Iranian native gums conjugate formation via the Maillard reaction [Volume 13, Issue 5, 2017, Pages 744-758]

U

  • Ultrasound Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran [Volume 13, Issue 2, 2017, Pages 273-281]

  • Ultrasound Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant [Volume 13, Issue 4, 2017, Pages 503-516]

  • Ultrasound The effect of different solvents and ultrasound on antioxidant properties of extract of Cornus mas L. fruit [Volume 13, Issue 4, 2017, Pages 517-527]

  • Ultrasound Effect of ultrasound bath and probe combined to brine and brine- polyphosphate solutions on the qualitative and textural properties of beef meat [Volume 13, Issue 6, 2017, Pages 117-130]

V

  • Vaccum drying Effect of sodium metabisulphite and osmo dehydrated pretreatment on physicochemical and organoleptic characteristics of vaccum dried citrus lemon (shirazi) slice [Volume 13, Issue 4, 2017, Pages 480-490]

  • Variety Determination of rheological properties of tomato under quasi static loading conditions [Volume 13, Issue 5, 2017, Pages 858-866]

  • Veal Freshness detection of Veal using image processing and Response Surface Method [Volume 13, Issue 2, 2017, Pages 251-261]

  • Vegetable-based ice cream An investigation on the effect of aging time on the physicochemical, rheological and textural properties of vegetable-based ice cream of soy and sesame [Volume 13, Issue 4, 2017, Pages 528-539]

  • Vegetables Simultaneous detection of foodborn pathogenes Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. By Multiplex PCR in ready–to–eat vegetables [Volume 13, Issue 1, 2017, Pages 105-116]

  • Viscosity Effect of accelerated aging on physicochemical properties of rice cultivar Tarom [Volume 13, Issue 5, 2017, Pages 798-807]

  • Viscosity Changes in the surface tension and viscosity of fish oil nanoemulsions developed by sonication during storage [Volume 13, Issue 6, 2017, Pages 105-116]

W

  • Whey protein concentrate Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients [Volume 13, Issue 6, 2017, Pages 80-91]

  • WVP Study on the effect of the concentration of organically modified nanoclay on the microstructure and physical (mechanically, WVP and color) properties of Poly Ethylene Terephthalate (PET)- based nanocomposites [Volume 13, Issue 1, 2017, Pages 117-128]

X

  • XRD Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch [Volume 13, Issue 2, 2017, Pages 393-404]

Z

  • Zataria multiflora Study of antimicrobial properties of Zataria multiflora extract and timol on durability and stability of edible mushroom (Agaricus bisporus) [Volume 13, Issue 4, 2017, Pages 566-574]