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

  • ACE Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

  • Acoustic Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Activation Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

  • Agar Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Alcalase Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

  • Aloe vera Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • Alpha-resorcylic acid Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

  • Amaranth Evaluation of physicochemical properties of chicken nugget produced with amaranth seed flour [Volume 14, Issue 5, 2018, Pages 755-765]

  • ANFIS model Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Anthocyanin Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology [Volume 14, Issue 5, 2018, Pages 877-889]

  • Anthocyanins Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Antibacterial activity Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

  • Antimicrobial activity Effect of extraction methods on phenolic content and antimicrobial properties of pimpinella affinis leaf [Volume 14, Issue 1, 2018, Pages 59-68]

  • Antimicrobial activity Evaluation of Bioactive Compounds of White mahaleb Juice [Volume 14, Issue 1, 2018, Pages 81-92]

  • Antimicrobial activity Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

  • Antimicrobial effect Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

  • Antioxidant activities Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Antioxidant activity Evaluation of Bioactive Compounds of White mahaleb Juice [Volume 14, Issue 1, 2018, Pages 81-92]

  • Antioxidant activity Optimization of production of bioactive peptides through the enzymatic hydrolysis of bee pollen protein by Alcalase and comparison with the royal jelly [Volume 14, Issue 2, 2018, Pages 243-257]

  • Antioxidant activity Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity [Volume 14, Issue 3, 2018, Pages 17-28]

  • Antioxidant؛ fish؛ Shelf Life؛ Surimi Chemical and antimicrobial properties of silver carp surimi enriched by Thyme leaves extract [Volume 14, Issue 6, 2018, Pages 127-138]

  • Apple Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method [Volume 14, Issue 5, 2018, Pages 789-802]

  • Apricot The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots [Volume 14, Issue 2, 2018, Pages 307-320]

  • Aroos bean Preparation and characterization of some functional properties of Aroos bean (Phaseolus Vulgaris) protein isolate [Volume 14, Issue 1, 2018, Pages 39-47]

  • Artificial neural networks Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Aspergillus niger In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

B

  • Back propagation Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Baguette Bread The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Banana Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2018, Pages 75-85]

  • Barbari Bread Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Barley Flour Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • Berberis Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Beverage Investigation of the effect of lactase on flavor and sugar quantity of formulated whey based beverage during storage [Volume 14, Issue 4, 2018, Pages 485-493]

  • Biofilm Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Black Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Blanching Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Blanching Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method [Volume 14, Issue 5, 2018, Pages 789-802]

  • Brine concentration Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage [Volume 14, Issue 3, 2018, Pages 29-40]

  • Bulk density Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

C

  • Cake Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Cake Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement [Volume 14, Issue 5, 2018, Pages 715-724]

  • Camel meat burger Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2018, Pages 139-146]

  • Canola oil Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Caramel Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Carbohydrate Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi" [Volume 14, Issue 1, 2018, Pages 177-186]

  • Carrageenan gel Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Carrot Pomace Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • C. copticum Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Celiac Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Chain association Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Cheese The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese [Volume 14, Issue 3, 2018, Pages 41-51]

  • Chicken nugget Evaluation of physicochemical properties of chicken nugget produced with amaranth seed flour [Volume 14, Issue 5, 2018, Pages 755-765]

  • Chips Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

  • Chitosan The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots [Volume 14, Issue 2, 2018, Pages 307-320]

  • Coating Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Coating Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2018, Pages 75-85]

  • Cold storage Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

  • Color Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Color Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Color Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake [Volume 14, Issue 4, 2018, Pages 451-460]

  • Complex Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil [Volume 14, Issue 5, 2018, Pages 929-943]

  • Composite gel Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Container geometry Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry [Volume 14, Issue 6, 2018, Pages 113-125]

  • Convective drying Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Ctenopharyngodon idella Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • Cumin seed Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Curcumin The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin [Volume 14, Issue 2, 2018, Pages 399-410]

D

  • Date Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Date Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi" [Volume 14, Issue 1, 2018, Pages 177-186]

  • Degree of esterification The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Dehydration Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Density Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

  • Die Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

  • Dietary fiber Effect of wheat and oat dietary fibers on quality and prevention of shrimp analogue products deformation during deep frying [Volume 14, Issue 1, 2018, Pages 207-217]

  • Dietary fiber Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • DNA sequencing Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough [Volume 14, Issue 1, 2018, Pages 187-194]

  • Donut Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

  • Dough Rheology The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Drinking Yogurt Comparison of microbial diversity of ewe's drinking yogurt from somar region nomads using Next-Generation Sequencing and culture dependent molecular methods [Volume 14, Issue 5, 2018, Pages 685-698]

  • Drying Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology [Volume 14, Issue 5, 2018, Pages 877-889]

E

  • Edible film Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

  • Effective moisture diffusivity coefficient Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Emulgel Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Emulsifying properties The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Encapsulation Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Encapsulation Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Enrichment Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Enterobacteriaceae Antibiotic resistance pattern and frequency of ESBL producing Enterobacteriaceae isolated from lettuce and spinach in Gorgan [Volume 14, Issue 4, 2018, Pages 495-502]

  • Enzymatic hydrolysis Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes [Volume 14, Issue 1, 2018, Pages 162-176]

  • Enzymatic method The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Essence of baneh Antimicrobial effect of WPC-based edible film containing mastic tree sap (Pistacia atlantica Subsp. Kurdica) essential oil on Penicillium expansum [Volume 14, Issue 4, 2018, Pages 657-670]

  • Eudragit The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin [Volume 14, Issue 2, 2018, Pages 399-410]

  • Ewe Comparison of microbial diversity of ewe's drinking yogurt from somar region nomads using Next-Generation Sequencing and culture dependent molecular methods [Volume 14, Issue 5, 2018, Pages 685-698]

  • Extraction Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Extraction of pectin The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Extruder Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

  • Extrusion Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality [Volume 14, Issue 5, 2018, Pages 847-864]

  • Extrusion Cooking Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

F

  • Factorial Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Fat acidity Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Firmness Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Fish gelatin Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Fish nugget Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels [Volume 14, Issue 2, 2018, Pages 229-241]

  • Flaxseed The effect of the addition of flaxseed meal flour on the physical characteristics of sponge cake [Volume 14, Issue 4, 2018, Pages 671-684]

  • Flaxseed Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement [Volume 14, Issue 5, 2018, Pages 715-724]

  • Flaxseed Oil Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • Fleawort Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Floral origin Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

  • Foam mat drying Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Foam mat drying Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Foam properties Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Foam properties Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Food color Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Food Cover The effects of edible coatings of chitosan, sodium alginate and whey protein concentrate on the shelflife of Rajabali variety apricots [Volume 14, Issue 2, 2018, Pages 307-320]

  • Formulation Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • Fortification Evaluation of physicochemical, textural and sensory properties of fortified yogurt with zinc and iron micronutrients [Volume 14, Issue 4, 2018, Pages 573-583]

  • Fractional conversion model Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Freezing Cookie from extruded sorghum flour: Effect of extrusion and freezing conditions on frozen dough and cookie quality [Volume 14, Issue 5, 2018, Pages 847-864]

  • Fried breaded shrimp The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

  • Functional properties Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2018, Pages 101-111]

  • Functional properties and antioxidant activity of hydrolyzates Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes [Volume 14, Issue 1, 2018, Pages 162-176]

G

  • Galacturonic acid The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Gamma irradiation Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Garlic Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Gelatinization Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Gel emulsifier Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Gentisic acid Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

  • Gluten Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Gluten Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

  • Gluten free bread Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Gluten-free Sponge Cake Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Golestan province Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

  • Grape Feasibility study on caramel color production from grape and date and Microencapsulation of the color by freeze drying [Volume 14, Issue 1, 2018, Pages 145-161]

  • Grape pomace Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • Guar gum Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

H

  • Heat penetration parameter Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry [Volume 14, Issue 6, 2018, Pages 113-125]

  • Hemicellulase Enzyme Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Hemicellulose Effects of active gluten and hemicellulase enzyme on improvent of qualititative properties of fortified cake with sprouted lentil [Volume 14, Issue 2, 2018, Pages 411-426]

  • Hydrochloride material Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Hydrolysis Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2018, Pages 101-111]

I

  • Image processing Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Infrared Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation [Volume 14, Issue 2, 2018, Pages 383-397]

  • Infrared Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method [Volume 14, Issue 5, 2018, Pages 789-802]

  • Infrared radiation Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Infrared radiation Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance [Volume 14, Issue 4, 2018, Pages 629-644]

  • Inulin The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

K

  • Key words: annatto In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Kilka fish Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Kilka oil Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Kinetic Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

L

  • L*a*b* Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process [Volume 14, Issue 4, 2018, Pages 503-516]

  • Lactic acid bacteria Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Lactic sourdough Effect of Sourdough and α-amylase on qualitative properties of toast bread [Volume 14, Issue 2, 2018, Pages 259-272]

  • Lactobacillus brevis Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

  • Lactobacillus reuteri Developing probiotic bread using Lactobacillus reuteri part 2: Evaluation of fluidized bed double microencapsulation on thermal stability of Lactobacillus reuteri [Volume 14, Issue 1, 2018, Pages 93-106]

  • Layer cake Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Lemon juice Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Lignocellulose nanofibers Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Limonene Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Lipid (fat) Oxidation Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

  • Liposome The effect of different Nanoliposomal Formulation on Encapsulation and Stabilization of Curcumin [Volume 14, Issue 2, 2018, Pages 399-410]

  • Listeria innocua Preparation of anti-Listeria films by using methyl cellulose, sodium caseinate biopolymers and Lactobacillus casei PTCC 1608 [Volume 14, Issue 2, 2018, Pages 347-357]

  • Low calorie cream Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Low density polyethylen Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

M

  • Maltodextrin Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Mass transfer Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • MIC In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Microbial lethality Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry [Volume 14, Issue 6, 2018, Pages 113-125]

  • Microencapsulation Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Microstructure Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Microwave Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Microwave Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Milk protein concentrate Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Modeling Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • Modeling Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Modified starch Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Moisture Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Moisture content Convective drying of garlic (Allium sativum L.): Artificial neural networks approach for modeling the drying process [Volume 14, Issue 3, 2018, Pages 52-62]

  • Moisture content Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

  • Motal cheese Evaluation of antimicrobial Activity of Two Lactobacillus Strains Isolated from Traditional Motal Cheese on shelf life of Yoghurt drink (Doogh) [Volume 14, Issue 5, 2018, Pages 829-846]

N

  • Nanoclay Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Nanocomposite Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Nanocomposites Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • Nanoencapsulation Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Nano- packaging Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Nanoparticle Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Natural Antioxidant Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

  • Neurospora sitophila In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

  • Next-Generation Sequencing Comparison of microbial diversity of ewe's drinking yogurt from somar region nomads using Next-Generation Sequencing and culture dependent molecular methods [Volume 14, Issue 5, 2018, Pages 685-698]

  • Nisin Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • Nutrients Evaluation of physicochemical, textural and sensory properties of fortified yogurt with zinc and iron micronutrients [Volume 14, Issue 4, 2018, Pages 573-583]

  • Nutritional quality indices The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

O

  • Oat bran Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement [Volume 14, Issue 5, 2018, Pages 715-724]

  • Ohmic heating The comparison between enzymatic, Ohmic and conventional methods on the yield and quality properties of the extracted pectins from orange waste [Volume 14, Issue 1, 2018, Pages 69-80]

  • Oil oxidation Application of digital imaging analysis and pattern recognition in edible oils classification by using color changes during primary and secondary oxidation process [Volume 14, Issue 4, 2018, Pages 503-516]

  • Oil uptake The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

  • Oil uptake Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Optimization Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties [Volume 14, Issue 2, 2018, Pages 283-296]

  • Optimization Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Optimization Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Optimization Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2018, Pages 101-111]

  • Osmotic Dehydration Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration [Volume 14, Issue 5, 2018, Pages 767-776]

  • Overall acceptability Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2018, Pages 139-146]

  • O. vulgare Producing and optimizing the properties of chitosan-organic nanofiber biodegradable nanocomposite based containing O. vulgare subsp. gracile and C. copticum essential oils and its application on the oxidative stability of Canola oil [Volume 14, Issue 5, 2018, Pages 907-927]

  • O/W emulsions Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

  • Oxidative Stability Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

P

  • Palm Kabkab Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Pastilles Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Peroxide value The effect of packaging method on the physical, chemical, and organoleptic characteristics of walnut kernel during its storage [Volume 14, Issue 5, 2018, Pages 699-713]

  • Phenolic compound Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology [Volume 14, Issue 5, 2018, Pages 877-889]

  • Physicochemical properties Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Physicochemical properties Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake [Volume 14, Issue 4, 2018, Pages 451-460]

  • Physico-Chemical properties Antibacterial activity and physico-chemical analysis of several types of honey with different floral origins in the Golestan province [Volume 14, Issue 2, 2018, Pages 273-282]

  • Piarom Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi" [Volume 14, Issue 1, 2018, Pages 177-186]

  • Pishmeh Investigation on effect of coating on the oil uptake during deep fat frying process of traditional sweet Pishmeh [Volume 14, Issue 4, 2018, Pages 561-571]

  • Polyethylene Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Pomegranate Flower Extract Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

  • Pomegranate Peel Effect of pomegranate peel, guar gum and hemicellulase enzyme on the properties of gluten- free sponge cake based on wheat starch [Volume 14, Issue 2, 2018, Pages 217-228]

  • Potato puree Optimization of potato puree powder production using foam mat drying method [Volume 14, Issue 4, 2018, Pages 585-600]

  • Powder properties Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Prebiotics The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Principal component analysis Using Principle Component Analysis for Evaluation of the Camel Burger quality [Volume 14, Issue 6, 2018, Pages 139-146]

  • Protein isolate Preparation and characterization of some functional properties of Aroos bean (Phaseolus Vulgaris) protein isolate [Volume 14, Issue 1, 2018, Pages 39-47]

  • Puncture test Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

Q

  • Qualitative properties Effect of Sourdough and α-amylase on qualitative properties of toast bread [Volume 14, Issue 2, 2018, Pages 259-272]

  • Quality Investigating the application of gel emulsifiers to reduce fat acidity in layered cake [Volume 14, Issue 2, 2018, Pages 335-346]

  • Quality Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

  • Quality Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2018, Pages 75-85]

  • Quality characteristics The effects of ultrasound waves on yield, texture and some qualitative characteristics of cheese [Volume 14, Issue 3, 2018, Pages 41-51]

  • Quality characteristics Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Quince seed gum Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration [Volume 14, Issue 6, 2018, Pages 75-85]

R

  • Rainbow trout (Oncorhynchus mykiss) Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Rainbow trout viscera Evaluation of oil fatty acid profile, functional properties and antioxidants activity of hydrolyzate produced from rainbow trout (Oncorhynchus mykiss) viscera by application of protamex and neutrase enzymes [Volume 14, Issue 1, 2018, Pages 162-176]

  • Reducing sugars Effect of different storage methods on quantity and quality of potato [Volume 14, Issue 1, 2018, Pages 195-206]

  • Resistant Starch The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough [Volume 14, Issue 2, 2018, Pages 439-449]

  • Response surface methodology Study on the effects of different parameters on physicochemical and thermal properties of Kabkab date powder: Optimization of the temperature effect and anti-sticking agents [Volume 14, Issue 2, 2018, Pages 427-438]

  • Response surface methodology Influence of Ultrasound-Assisted Extraction on Bioavailibity of Bene Hull (Pistacia Atlantica Subsp. Mutica) Extract: Testing Optimal Conditions and Antioxidant Activity [Volume 14, Issue 3, 2018, Pages 17-28]

  • Response surface methodology Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance [Volume 14, Issue 4, 2018, Pages 629-644]

  • Response surface methodology Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • Response surface methodology Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Rheological Properties Effect of concentration on the rheological and physicochemical properties of lemon juice [Volume 14, Issue 1, 2018, Pages 119-131]

  • Rhizopus stolonifer In vitro evaluation of anti-mold activity of annatto natural dye [Volume 14, Issue 4, 2018, Pages 533-541]

S

  • Screw Effect of feed mixture and process variables on physicochemical properties of solid foams made from corn starch and sesame seed by extrusion [Volume 14, Issue 5, 2018, Pages 865-876]

  • Screw rotational speed Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed [Volume 14, Issue 1, 2018, Pages 17-26]

  • SEM Investigating the Parameters of the Process and Physical and Chemical Properties of Kilka Fish during Foam Mat Drying [Volume 14, Issue 4, 2018, Pages 601-616]

  • Sensory analyzer Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [Volume 14, Issue 3, 2018, Pages 65-73]

  • Sensory evaluation Effect of Pumpkin Powder and Malt on Physicochemical, Textural and Sensory Properties of Sponge Cake [Volume 14, Issue 4, 2018, Pages 451-460]

  • Sensory evaluation Investigation of the effect of lactase on flavor and sugar quantity of formulated whey based beverage during storage [Volume 14, Issue 4, 2018, Pages 485-493]

  • Sepiolite Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

  • Shelf Life Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil) [Volume 14, Issue 2, 2018, Pages 297-306]

  • Shelf Life Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

  • Shelf Life Chemical quality and microbiological content of Kutum (Rutilus frisii kutum) roe processed in different brine concentration during storage [Volume 14, Issue 3, 2018, Pages 29-40]

  • Snack Effect of feed mixture and extrusion temperature on physicochemical and sensory properties of barley flour- carrot pomace snack [Volume 14, Issue 5, 2018, Pages 906-991]

  • Sodium acetate Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • Sodium caseinate Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2018, Pages 101-111]

  • Sourdough Molecular identification, bioinformatics analysis and phylogenetic relationships of Lactobacillus plantarum in traditional and industrial sourdough [Volume 14, Issue 1, 2018, Pages 187-194]

  • Specific area Application of Iranian Sepiolite in Clarification of Apple Juice: Changes on Quality Characteristics during Process [Volume 14, Issue 1, 2018, Pages 1-16]

  • Stability Foam mat drying of banana milk using microwave and evaluation of resulting powders’s properties [Volume 14, Issue 2, 2018, Pages 283-296]

  • Staphylococcus aureus Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • Starch Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

  • Starch dispersion Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry [Volume 14, Issue 6, 2018, Pages 113-125]

  • Stevia Optimization of low-calorie sweet cream formulation via response surface methodology [Volume 14, Issue 6, 2018, Pages 87-100]

  • Stress relaxation test Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Sumac Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

T

  • Textural properties Evaluation of the effect of chain association type on the textural characteristics of kappa- iota carrageenan mixed gel [Volume 14, Issue 4, 2018, Pages 543-559]

  • Texture Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels [Volume 14, Issue 3, 2018, Pages 1-16]

  • Texture Evaluation of the effect of nisin, sodium acetate and temperature on the quality of Ctenopharyngodon idella fillet inoculated with Staphylococcus aureus [Volume 14, Issue 5, 2018, Pages 803-815]

  • Thawing Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology [Volume 14, Issue 4, 2018, Pages 461-472]

  • Thyme Chemical and antimicrobial properties of silver carp surimi enriched by Thyme leaves extract [Volume 14, Issue 6, 2018, Pages 127-138]

  • TiO2 Nanoparticles Effect of Tio2 nanocomposite on, sensory, microbial and chemical properties of refrigerated rainbow trout fillet (Oncorhynchus mykiss) [Volume 14, Issue 1, 2018, Pages 132-144]

  • Titanium dioxide Effect of nanoclay addition on the properties of agar/fish gelatin bilayer film containing TiO2 nanoparticles [Volume 14, Issue 1, 2018, Pages 27-38]

  • Toast bread Effect of Sourdough and α-amylase on qualitative properties of toast bread [Volume 14, Issue 2, 2018, Pages 259-272]

  • Toast bread Effect of Lentil Dahl Flour and Gluten on Quality Properties of Toast Bread [Volume 14, Issue 4, 2018, Pages 473-483]

  • Tomatoes Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique [Volume 14, Issue 1, 2018, Pages 48-58]

  • Tragacanth Synergistic effect of Basil and Tragacanth native gums on improving the quality and shelf life of frozen part baked Barbari bread [Volume 14, Issue 2, 2018, Pages 359-369]

U

  • UF Cheese Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • Ultrasound Nanoencapsulation of limonene in amylose structure with Thermo-mechanical (Ultrasound) stress [Volume 14, Issue 4, 2018, Pages 517-531]

V

  • Vegetable oils Study on the changes of approximate composition and physical parameters of nugget of silver carp (Hypophthalmichthys molitrix) during the initial frying in several vegetable oils at different temperature levels [Volume 14, Issue 2, 2018, Pages 229-241]

  • Vegetable oils Antioxidant Activity of Gentisic and Alpha-resorcylic Acids in Bulk Oils and Emulsions [Volume 14, Issue 5, 2018, Pages 743-753]

  • Vegetables Antibiotic resistance pattern and frequency of ESBL producing Enterobacteriaceae isolated from lettuce and spinach in Gorgan [Volume 14, Issue 4, 2018, Pages 495-502]

  • Visual color Effect of various concentrations of pectin on the color and anthocyanins stability of black barberry (Berberis cratagina) in the fruit pastille model system [Volume 14, Issue 4, 2018, Pages 617-628]

  • Vitamin B3 Effect of pomegranate flower extraction and vitamin B3 on the roasted doughnut’s durability and sensory features [Volume 14, Issue 5, 2018, Pages 817-827]

W

  • Walnut The effect of packaging method on the physical, chemical, and organoleptic characteristics of walnut kernel during its storage [Volume 14, Issue 5, 2018, Pages 699-713]

  • Wettability Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract [Volume 14, Issue 2, 2018, Pages 321-334]

  • Wheat germ oil Effect of wheat germ oil extracted with microwave pretreatment on the oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil [Volume 14, Issue 5, 2018, Pages 777-787]

  • Whey protein concentrate Optimization of Formulation of UF White Cheese with Flaxseed Oil as Milk Fat Replacer by Using of Response Surface Methodology [Volume 14, Issue 4, 2018, Pages 645-655]

  • White mahaleb juice Evaluation of Bioactive Compounds of White mahaleb Juice [Volume 14, Issue 1, 2018, Pages 81-92]

  • Withania coagulans protease Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study [Volume 14, Issue 6, 2018, Pages 101-111]

X

  • Xanthan The effect of Xanthan gum added to the coated breaded shrimp (Litopenaeusvannamei) on oil uptake, nutritional quality indices and sensory properties [Volume 14, Issue 1, 2018, Pages 107-118]

Y

  • Yoghurt Evaluation of physicochemical, textural and sensory properties of fortified yogurt with zinc and iron micronutrients [Volume 14, Issue 4, 2018, Pages 573-583]

Z

  • Zahedi Assessment of physicochemical properties and bioactive compound of date fruit (Phoenix dactylifera) in two cultivars, "Piarom" and "Zahedi" [Volume 14, Issue 1, 2018, Pages 177-186]