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

  • Acetaldehyde The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Acidity Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Activated carbon Use of clarifying agents in the purification of raw sugar beet juice [Volume 15, Issue 2, 2019, Pages 267-279]

  • Activation energy Studying the Dynamic Thermal Decomposition Kinetics of Whole Potato Flour and Chicken Feet Gelatin Blending based Bioplastic [Volume 15, Issue 2, 2019, Pages 309-322]

  • Adsorbatey Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Adsorbent Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Aflatoxin Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • Aflatoxin B1 The effect of some species of yeasts on reduction of aflatoxin B1 of Aspergillus flavus in simulated model of human stomach [Volume 15, Issue 4, 2019, Pages 441-452]

  • Aging temperature Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions [Volume 15, Issue 3, 2019, Pages 1-12]

  • Aging time Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions [Volume 15, Issue 3, 2019, Pages 1-12]

  • Ahmad-aghai pistachio Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period [Volume 15, Issue 1, 2019, Pages 145-157]

  • Aloe vera gel The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat [Volume 15, Issue 1, 2019, Pages 1-11]

  • Antimicrobial properties Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol [Volume 15, Issue 4, 2019, Pages 453-463]

  • Antioxidant Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Antioxidant Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method [Volume 15, Issue 5, 2019, Pages 583-596]

  • Antioxidant activity Improvement of the Oxidative Stability of Canola Oil Using Carum copticum fruit extracts as a Natural Antioxidant [Volume 15, Issue 1, 2019, Pages 13-24]

  • Antioxidant activity Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes [Volume 15, Issue 1, 2019, Pages 223-233]

  • Antioxidant activity Antioxidant potential of cinnamon, ajowan and zataria essential oils in grape seed oil [Volume 15, Issue 6, 2019, Pages 81-88]

  • Antioxidant activity Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

  • Antioxidant activity Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • Anti-Pseudomonas Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

  • Apple Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • Aptamar Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • Artificial neural network Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

  • Artificial neural network Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network [Volume 15, Issue 6, 2019, Pages 113-132]

  • Ascorbic acid The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Aspergillus flavus The effect of some species of yeasts on reduction of aflatoxin B1 of Aspergillus flavus in simulated model of human stomach [Volume 15, Issue 4, 2019, Pages 441-452]

  • Aspergillus niger Effect of Aspergillus niger protease on beef tenderness [Volume 15, Issue 1, 2019, Pages 25-35]

B

  • Bacillus cereus Investigation of Antimicrobial and Synergistic effects of doped Zinc Oxide Nanoparticles against Bacillus cereus [Volume 15, Issue 2, 2019, Pages 257-266]

  • Banana Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying [Volume 15, Issue 5, 2019, Pages 623-634]

  • Beta glucan Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions [Volume 15, Issue 3, 2019, Pages 1-12]

  • Beta- Glucan Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia [Volume 15, Issue 1, 2019, Pages 181-198]

  • Biceps Femoris Evaluation of lactic acid on textural characteristics and proteolytic pattern of biceps femoris muscle of camel [Volume 15, Issue 1, 2019, Pages 37-54]

  • Biodiversity Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis [Volume 15, Issue 2, 2019, Pages 323-339]

  • Bioplastic Studying the Dynamic Thermal Decomposition Kinetics of Whole Potato Flour and Chicken Feet Gelatin Blending based Bioplastic [Volume 15, Issue 2, 2019, Pages 309-322]

  • Biosensors Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • Black pepper Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Blanching The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage [Volume 15, Issue 2, 2019, Pages 281-296]

  • Bruise Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan [Volume 15, Issue 2, 2019, Pages 341-353]

C

  • Canola oil Improvement of the Oxidative Stability of Canola Oil Using Carum copticum fruit extracts as a Natural Antioxidant [Volume 15, Issue 1, 2019, Pages 13-24]

  • Carbohydrate Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period [Volume 15, Issue 1, 2019, Pages 145-157]

  • Carbon dioxide fluid Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • Carbonyl value Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations [Volume 15, Issue 6, 2019, Pages 145-158]

  • Carboxymethylcellulose Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig [Volume 15, Issue 1, 2019, Pages 77-89]

  • Carotenoid Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Carrot Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis [Volume 15, Issue 2, 2019, Pages 323-339]

  • Carum copticum Improvement of the Oxidative Stability of Canola Oil Using Carum copticum fruit extracts as a Natural Antioxidant [Volume 15, Issue 1, 2019, Pages 13-24]

  • Cheese whey powder Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

  • Chitosan Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Chitosan The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage [Volume 15, Issue 2, 2019, Pages 281-296]

  • Chitosan Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Chromium Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Coating The effect of film and coating of chitosan with vacuum packaging on quality characteristics of Spangled emperor (Lethrinus nebulousus) fillets stored at 4 ºC [Volume 15, Issue 5, 2019, Pages 597-611]

  • Color Aspects The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Color Difference Effects of steaming time and impinging jet drying on color change of parboiled rice [Volume 15, Issue 5, 2019, Pages 679-690]

  • CT scan Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan [Volume 15, Issue 2, 2019, Pages 341-353]

D

  • Degree of Elasticity Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

  • Degree of esterification Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique [Volume 15, Issue 4, 2019, Pages 477-484]

  • Dietary fiber Optimization of the Formula and Process of Donut Enriched with Bagasse [Volume 15, Issue 5, 2019, Pages 635-647]

  • Donut Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • Donut Optimization of the Formula and Process of Donut Enriched with Bagasse [Volume 15, Issue 5, 2019, Pages 635-647]

  • Doogh The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Doped nanoparticles Investigation of Antimicrobial and Synergistic effects of doped Zinc Oxide Nanoparticles against Bacillus cereus [Volume 15, Issue 2, 2019, Pages 257-266]

  • Drying Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig [Volume 15, Issue 1, 2019, Pages 77-89]

  • Drying time Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

E

  • Edible Coating Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig [Volume 15, Issue 1, 2019, Pages 77-89]

  • Edible film Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage [Volume 15, Issue 4, 2019, Pages 517-527]

  • Edible film Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

  • Edible Vegetable Oil Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations [Volume 15, Issue 6, 2019, Pages 145-158]

  • Eggpalnt peel Pectin extraction from eggplant peel using microwave and evaluation of its properties [Volume 15, Issue 5, 2019, Pages 649-665]

  • Eggplant waste Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique [Volume 15, Issue 4, 2019, Pages 477-484]

  • Emulsifier The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

  • Emulsifying activity Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology [Volume 15, Issue 1, 2019, Pages 91-105]

  • Extract of lemongrass The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage [Volume 15, Issue 2, 2019, Pages 281-296]

  • Extruded snacks Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder [Volume 15, Issue 1, 2019, Pages 211-221]

F

  • Fat replacement The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat [Volume 15, Issue 1, 2019, Pages 1-11]

  • Fat substitute Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake [Volume 15, Issue 1, 2019, Pages 55-65]

  • Fermentation Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis [Volume 15, Issue 2, 2019, Pages 323-339]

  • Fiber Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01 [Volume 15, Issue 6, 2019, Pages 103-112]

  • Fig Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig [Volume 15, Issue 1, 2019, Pages 77-89]

  • Film The effect of film and coating of chitosan with vacuum packaging on quality characteristics of Spangled emperor (Lethrinus nebulousus) fillets stored at 4 ºC [Volume 15, Issue 5, 2019, Pages 597-611]

  • Firmness Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network [Volume 15, Issue 6, 2019, Pages 113-132]

  • Flavonoid Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Fourier series Geometric and morphological characteristics measurement of pistachios using the machine vision [Volume 15, Issue 5, 2019, Pages 565-575]

  • Free fatty acids Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period [Volume 15, Issue 1, 2019, Pages 145-157]

  • Frozen soy yogurt Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions [Volume 15, Issue 3, 2019, Pages 1-12]

  • Frying: olive oil: oxidative stability: Rancimat Evaluation of oxidative stability of frying olive oil during thermal and frying processes [Volume 15, Issue 2, 2019, Pages 235-243]

  • FTIR Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties [Volume 15, Issue 6, 2019, Pages 133-144]

  • Functional Optimization of the Formula and Process of Donut Enriched with Bagasse [Volume 15, Issue 5, 2019, Pages 635-647]

  • Fungicidal Comparison of antifungal effects of nigella sativa oil and extract with imazalil on two apple cultivars in cold storage [Volume 15, Issue 4, 2019, Pages 507-516]

G

  • Gas Chromatography Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt [Volume 15, Issue 3, 2019, Pages 45-59]

  • Gas Chromatography The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Gaseous beverage Possibility production of saffron gaseous beverage with proper physicho chemical, microbial and sensory properties [Volume 15, Issue 1, 2019, Pages 171-180]

  • Gelatin Use of clarifying agents in the purification of raw sugar beet juice [Volume 15, Issue 2, 2019, Pages 267-279]

  • Gelatin Studying the Dynamic Thermal Decomposition Kinetics of Whole Potato Flour and Chicken Feet Gelatin Blending based Bioplastic [Volume 15, Issue 2, 2019, Pages 309-322]

  • Glycyrrhiza glabra Physical and chemical properties of whipped cream containing Liquorice powder [Volume 15, Issue 4, 2019, Pages 419-431]

  • Gold Nanoparticles Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • Grading Geometric and morphological characteristics measurement of pistachios using the machine vision [Volume 15, Issue 5, 2019, Pages 565-575]

H

  • Hardness Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

  • Heavy metals Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Hydrogen peroxide The Effects of Washing the Minced of Silver carp (Hypophthalmichthys molitrix) in the presence of Hydrogen peroxide on Rheological Properties of produced Surimi [Volume 15, Issue 5, 2019, Pages 667-677]

  • Hydrosol Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol [Volume 15, Issue 4, 2019, Pages 453-463]

  • Hysteresis Loss Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

I

  • IC50 Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • Ice cream Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01 [Volume 15, Issue 6, 2019, Pages 103-112]

  • Imazalil Comparison of antifungal effects of nigella sativa oil and extract with imazalil on two apple cultivars in cold storage [Volume 15, Issue 4, 2019, Pages 507-516]

  • Immobilized glucose oxidae Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Infrared Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

  • Infrared The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Infrared Combination Dryer - Hot Air Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying [Volume 15, Issue 5, 2019, Pages 623-634]

  • Iron Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

J

  • Jet Impingement Effects of steaming time and impinging jet drying on color change of parboiled rice [Volume 15, Issue 5, 2019, Pages 679-690]

K

  • Kefir The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage [Volume 15, Issue 4, 2019, Pages 395-406]

  • Kiwi skin Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes [Volume 15, Issue 1, 2019, Pages 223-233]

  • Konjac gum Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

L

  • Lactic acid bacteria Identification of lactic flora of fermented carrot using biochemical and molecular method and determination of their relationship with phylogenetic analysis [Volume 15, Issue 2, 2019, Pages 323-339]

  • Lactobacillus casei Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

  • Lactose The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Lead Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Lethrinus nebulosus The effect of film and coating of chitosan with vacuum packaging on quality characteristics of Spangled emperor (Lethrinus nebulousus) fillets stored at 4 ºC [Volume 15, Issue 5, 2019, Pages 597-611]

  • Licorice The effect of substitution of egg white with licorice on some of physicochemical properties of mousse [Volume 15, Issue 1, 2019, Pages 121-131]

  • Lime juice Evaluation of chemical parameters for authenticity of commercial lime juice [Volume 15, Issue 4, 2019, Pages 497-506]

  • Linear Discriminant Analysis Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations [Volume 15, Issue 6, 2019, Pages 145-158]

  • Linseed powder Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties [Volume 15, Issue 1, 2019, Pages 107-120]

  • Loading Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network [Volume 15, Issue 6, 2019, Pages 113-132]

  • Loading-Unlodin Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

  • Locust bean gum Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake [Volume 15, Issue 1, 2019, Pages 55-65]

  • Low-fat jug cheese Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia [Volume 15, Issue 1, 2019, Pages 181-198]

  • Low fat products The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat [Volume 15, Issue 1, 2019, Pages 1-11]

M

  • Machine vision Geometric and morphological characteristics measurement of pistachios using the machine vision [Volume 15, Issue 5, 2019, Pages 565-575]

  • Magnetic nanoparticles Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Math Model Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying [Volume 15, Issue 5, 2019, Pages 623-634]

  • Meat tenderness Effect of Aspergillus niger protease on beef tenderness [Volume 15, Issue 1, 2019, Pages 25-35]

  • Membrane proteins The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

  • Methyl cellulose Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

  • Microbial count The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage [Volume 15, Issue 4, 2019, Pages 395-406]

  • Microemulsion Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology [Volume 15, Issue 3, 2019, Pages 29-43]

  • Microemulsion Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method [Volume 15, Issue 3, 2019, Pages 61-68]

  • Microwave The influence of pulsed electric field and microwave pre-treatments on some characteristics of oil and meal obtained from Niger seed [Volume 15, Issue 4, 2019, Pages 485-496]

  • Milk Chocolate Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties [Volume 15, Issue 1, 2019, Pages 107-120]

  • Milk protein concentrate Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

  • Modeling Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology [Volume 15, Issue 3, 2019, Pages 29-43]

  • Modelling Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

  • Mousse The effect of substitution of egg white with licorice on some of physicochemical properties of mousse [Volume 15, Issue 1, 2019, Pages 121-131]

N

  • Nanocomposites The effect of incorporating of ZnO/ Ag nanoparticles on functional properties of poly vinyl alcohol packaging films [Volume 15, Issue 4, 2019, Pages 407-417]

  • Nano-sized Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt [Volume 15, Issue 3, 2019, Pages 45-59]

  • Nigella Sativa Comparison of antifungal effects of nigella sativa oil and extract with imazalil on two apple cultivars in cold storage [Volume 15, Issue 4, 2019, Pages 507-516]

  • Niger seeds The influence of pulsed electric field and microwave pre-treatments on some characteristics of oil and meal obtained from Niger seed [Volume 15, Issue 4, 2019, Pages 485-496]

  • Non-destructive Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan [Volume 15, Issue 2, 2019, Pages 341-353]

O

  • Oleic acid Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage [Volume 15, Issue 4, 2019, Pages 517-527]

  • Olive leaf polysaccharide Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties [Volume 15, Issue 6, 2019, Pages 133-144]

  • Omega 3, Physiochemical properties Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties [Volume 15, Issue 1, 2019, Pages 107-120]

  • Oncorhynchus mykiss Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Optimization Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties [Volume 15, Issue 6, 2019, Pages 133-144]

  • Optimization Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • Optimization The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

  • Optimiziation Pectin extraction from eggplant peel using microwave and evaluation of its properties [Volume 15, Issue 5, 2019, Pages 649-665]

  • Orange Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Oregano leaf Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

  • Organic acids Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Osmotic Dehydration The effect of chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage [Volume 15, Issue 2, 2019, Pages 281-296]

  • Osmotic Dehydration Study on the effect of osmotic pretreatment on the quality of air-dried potato sticks using response surface methodology [Volume 15, Issue 2, 2019, Pages 355-367]

  • Oven Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

P

  • Parboiled rice Effects of steaming time and impinging jet drying on color change of parboiled rice [Volume 15, Issue 5, 2019, Pages 679-690]

  • PCA Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

  • Pea Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method [Volume 15, Issue 5, 2019, Pages 583-596]

  • Pear Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan [Volume 15, Issue 2, 2019, Pages 341-353]

  • Pear Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network [Volume 15, Issue 6, 2019, Pages 113-132]

  • Pectin extraction Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology [Volume 15, Issue 1, 2019, Pages 91-105]

  • Pectin extraction Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique [Volume 15, Issue 4, 2019, Pages 477-484]

  • Pectin Methylesterase The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Pepsin Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method [Volume 15, Issue 5, 2019, Pages 583-596]

  • Peroxide Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period [Volume 15, Issue 1, 2019, Pages 145-157]

  • Peroxide value Discerning expiration status of edible vegetable oils based on color changes during oxidation process: Using digital image and linear discriminant analysis in both primary and secondary oxidations [Volume 15, Issue 6, 2019, Pages 145-158]

  • Phenol Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Phenolic compounds Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes [Volume 15, Issue 1, 2019, Pages 223-233]

  • Phenolic compounds Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

  • Phenolic compounds Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • Phosphate buffer The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

  • Physical properties Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol [Volume 15, Issue 4, 2019, Pages 453-463]

  • Physicochemical Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • Physicochemical properties The effect of substitution of egg white with licorice on some of physicochemical properties of mousse [Volume 15, Issue 1, 2019, Pages 121-131]

  • Physicochemical properties Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

  • Physicochemical properties Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder [Volume 15, Issue 1, 2019, Pages 211-221]

  • Physicochemical properties Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace [Volume 15, Issue 3, 2019, Pages 69-79]

  • Physicochemical properties Pectin extraction from eggplant peel using microwave and evaluation of its properties [Volume 15, Issue 5, 2019, Pages 649-665]

  • Physicochemical property Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt [Volume 15, Issue 3, 2019, Pages 45-59]

  • Pimento Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • Pistachio Geometric and morphological characteristics measurement of pistachios using the machine vision [Volume 15, Issue 5, 2019, Pages 565-575]

  • PLS regression Evaluation and comparison of Sensory, physicochemical and rheological properties of labane formulation produced by wheyless process using principal component analysis (PCA) and partial least squares regression (PLS regression) [Volume 15, Issue 5, 2019, Pages 543-563]

  • Poly vinyl alcohol The effect of incorporating of ZnO/ Ag nanoparticles on functional properties of poly vinyl alcohol packaging films [Volume 15, Issue 4, 2019, Pages 407-417]

  • Pomegranate Peel Evaluation of pomegranate peel carbon potential as a adsorbent of pigment and bi and trivalent metals in liquid media [Volume 15, Issue 2, 2019, Pages 369-380]

  • Pomegranate powder Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder [Volume 15, Issue 1, 2019, Pages 211-221]

  • Post-harvest Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Potato Studying the Dynamic Thermal Decomposition Kinetics of Whole Potato Flour and Chicken Feet Gelatin Blending based Bioplastic [Volume 15, Issue 2, 2019, Pages 309-322]

  • Probiotic Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01 [Volume 15, Issue 6, 2019, Pages 103-112]

  • Probiotic drinking yogurt Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Protein hydrolysate Optimization of Cajanus Cajan’s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method [Volume 15, Issue 5, 2019, Pages 583-596]

  • Pulsed Electric Field The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Pulsed Electric Field The influence of pulsed electric field and microwave pre-treatments on some characteristics of oil and meal obtained from Niger seed [Volume 15, Issue 4, 2019, Pages 485-496]

Q

  • Qualitative properties Possibility production of saffron gaseous beverage with proper physicho chemical, microbial and sensory properties [Volume 15, Issue 1, 2019, Pages 171-180]

  • Qualitative properties Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying [Volume 15, Issue 5, 2019, Pages 623-634]

  • Quince fruit Modeling of hardness and drying kinetics of "quince" fruit drying in an infrared convection dryer using the artificial neural network [Volume 15, Issue 4, 2019, Pages 465-475]

  • Quince pomace Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace [Volume 15, Issue 3, 2019, Pages 69-79]

R

  • Resilience Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

  • Response surface methodology Effect of pH, ionic strength, temperature and sugar concentration on orange peel essential oil/ T60: propanol and water microemulsion zone using Response Surface Methodology [Volume 15, Issue 3, 2019, Pages 29-43]

  • Response surface methodology Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties [Volume 15, Issue 6, 2019, Pages 133-144]

  • Rheological Properties Feasibility of producing milk chocolate containing flaxseed powder and evaluating its physicochemical and organoleptic properties [Volume 15, Issue 1, 2019, Pages 107-120]

  • Rheological Properties The Effects of Washing the Minced of Silver carp (Hypophthalmichthys molitrix) in the presence of Hydrogen peroxide on Rheological Properties of produced Surimi [Volume 15, Issue 5, 2019, Pages 667-677]

  • Rheology Effect of using apple and pimento on Physicochemical and Reological of donut [Volume 15, Issue 1, 2019, Pages 67-76]

  • Roasting Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

  • RSM Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace [Volume 15, Issue 3, 2019, Pages 69-79]

S

  • Saffron extract Possibility production of saffron gaseous beverage with proper physicho chemical, microbial and sensory properties [Volume 15, Issue 1, 2019, Pages 171-180]

  • Sausage The effect of fat replacement by aloe Vera gel on physicochemical, technological and sensory properties of sausage containing 40 % red meat [Volume 15, Issue 1, 2019, Pages 1-11]

  • Sensory analysis The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage [Volume 15, Issue 4, 2019, Pages 395-406]

  • Sensory evaluation Effect of orange juice concentrate and chitosan coating enriched with black pepper (Piper nigrum) essential oil on improvement of antioxidant and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet [Volume 15, Issue 2, 2019, Pages 381-394]

  • Sensory quality Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles [Volume 15, Issue 2, 2019, Pages 245-255]

  • Shelf Life Effect of storage time on physicochemical properties of extruded snacks containing pomegranate powder [Volume 15, Issue 1, 2019, Pages 211-221]

  • Silver nanoparticles The effect of incorporating of ZnO/ Ag nanoparticles on functional properties of poly vinyl alcohol packaging films [Volume 15, Issue 4, 2019, Pages 407-417]

  • Sodium caseinate Preparation of anti-Pseudomonas bioactive films by embedding Lactobacillus casei ATCC 39392 in Sodium caseinate and Methyl cellulose matrices [Volume 15, Issue 3, 2019, Pages 13-27]

  • Soluble Protein Effect of Aspergillus niger protease on beef tenderness [Volume 15, Issue 1, 2019, Pages 25-35]

  • Soluble solids Effect of Putrescine and Aloe Vera gel on biochemical indices of peach fruit var. red top during storage life [Volume 15, Issue 1, 2019, Pages 159-170]

  • Soybeans Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans [Volume 15, Issue 1, 2019, Pages 133-144]

  • Stability The importance of solvent in the aqueous extraction of oil bodies from rapeseed [Volume 15, Issue 5, 2019, Pages 577-582]

  • Starch Investigation of physical and mechanical properties of edible film based on starch and oleic acid: application of coating on Greengage [Volume 15, Issue 4, 2019, Pages 517-527]

  • Storage Red Comparison of antifungal effects of nigella sativa oil and extract with imazalil on two apple cultivars in cold storage [Volume 15, Issue 4, 2019, Pages 507-516]

  • Strain energy Some Physical and Mechanical Properties of Dargazi Pear [Volume 15, Issue 1, 2019, Pages 199-210]

  • Sugar beet Use of clarifying agents in the purification of raw sugar beet juice [Volume 15, Issue 2, 2019, Pages 267-279]

  • Sugarcane Optimization of the Formula and Process of Donut Enriched with Bagasse [Volume 15, Issue 5, 2019, Pages 635-647]

  • Supercritical Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]

  • Surimi The Effects of Washing the Minced of Silver carp (Hypophthalmichthys molitrix) in the presence of Hydrogen peroxide on Rheological Properties of produced Surimi [Volume 15, Issue 5, 2019, Pages 667-677]

  • Suspensions Proprietary diagnosis of aflatoxin G1 based on aptasensor colorimetry using gold nanoparticles Suspension [Volume 15, Issue 4, 2019, Pages 433-439]

  • Symbiotic Yogurt Study on the physicochemical/ microbial properties and gas chromatography profile of synbiotic yogurt [Volume 15, Issue 3, 2019, Pages 45-59]

  • Synbiotic Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01 [Volume 15, Issue 6, 2019, Pages 103-112]

T

  • Textural attributes The effect of substitution of egg white with licorice on some of physicochemical properties of mousse [Volume 15, Issue 1, 2019, Pages 121-131]

  • Textural attributes Physical and chemical properties of whipped cream containing Liquorice powder [Volume 15, Issue 4, 2019, Pages 419-431]

  • Tomato Juice The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice [Volume 15, Issue 2, 2019, Pages 297-307]

  • Tomato pomace Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology [Volume 15, Issue 1, 2019, Pages 91-105]

  • Turmeric Investigation of mechanical, physical and antibacterial gelatin film incorporated by Turmeric (Curcuma longa) hydrosol [Volume 15, Issue 4, 2019, Pages 453-463]

U

  • Ultrafiltration The Effect of Lactose Reduction on the Acetaldehyde Amount and Organoleptic Properties of Doogh as a Fermentative Product Using Ultrafiltration [Volume 15, Issue 5, 2019, Pages 613-622]

  • Ultrasound Optimization of Ultrasound-assisted Extraction of Pectin from Tomato Pomace Using Response Surface Methodology [Volume 15, Issue 1, 2019, Pages 91-105]

  • Ultrasound Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes [Volume 15, Issue 1, 2019, Pages 223-233]

  • Ultrasound Evaluation of physicochemical properties of pectin extracted from eggplant waste using ultrasound technique [Volume 15, Issue 4, 2019, Pages 477-484]

  • Ultrasound bath Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

  • Ultrasound probe Effects of the bath and probe ultrasound treatment on the antioxidant activity of phenolic extract from oregano (OriganumvulgareL.) leaves [Volume 15, Issue 6, 2019, Pages 89-101]

V

  • Vaccum packaging The effect of film and coating of chitosan with vacuum packaging on quality characteristics of Spangled emperor (Lethrinus nebulousus) fillets stored at 4 ºC [Volume 15, Issue 5, 2019, Pages 597-611]

  • Viscosity The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage [Volume 15, Issue 4, 2019, Pages 395-406]

  • Viscosity Physical and chemical properties of whipped cream containing Liquorice powder [Volume 15, Issue 4, 2019, Pages 419-431]

  • Volume Determination of the relationship between volume and weight of pear fruit with bruise due to impact load loading using non-destructive CT scan [Volume 15, Issue 2, 2019, Pages 341-353]

W

  • Weight loss Effects of polymeric coatings on some quality indices of dried pistachio fruit of Ahmad aqhaei variety during storage period [Volume 15, Issue 1, 2019, Pages 145-157]

  • Wheat germ The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage [Volume 15, Issue 4, 2019, Pages 395-406]

  • Whipped cream Physical and chemical properties of whipped cream containing Liquorice powder [Volume 15, Issue 4, 2019, Pages 419-431]

  • Whiteness Index Effects of steaming time and impinging jet drying on color change of parboiled rice [Volume 15, Issue 5, 2019, Pages 679-690]

X

  • Xanthan Gum Effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake [Volume 15, Issue 1, 2019, Pages 55-65]

Y

  • Yeast The effect of some species of yeasts on reduction of aflatoxin B1 of Aspergillus flavus in simulated model of human stomach [Volume 15, Issue 4, 2019, Pages 441-452]

Z

  • Zinc oxide Investigation of Antimicrobial and Synergistic effects of doped Zinc Oxide Nanoparticles against Bacillus cereus [Volume 15, Issue 2, 2019, Pages 257-266]

  • Zinc oxide nanoparticles The effect of incorporating of ZnO/ Ag nanoparticles on functional properties of poly vinyl alcohol packaging films [Volume 15, Issue 4, 2019, Pages 407-417]

  • Ziziphus Jujube fruit Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity [Volume 15, Issue 5, 2019, Pages 529-542]