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

  • Activation function Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN)-Part 1: Static loading [Volume 16, Issue 3, 2020, Pages 63-85]

  • Alcalase The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil [Volume 16, Issue 1, 2020, Pages 103-115]

  • Almond Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process [Volume 16, Issue 4, 2020, Pages 357-365]

  • Althaea officinalis A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage [Volume 16, Issue 3, 2020, Pages 25-35]

  • Aluminum Oxide Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • Alveolab Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle [Volume 16, Issue 4, 2020, Pages 465-478]

  • Angiotensin Converting Enzyme The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides [Volume 16, Issue 5, 2020, Pages 555-568]

  • Antibacterial activity Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms [Volume 16, Issue 2, 2020, Pages 221-233]

  • Antimicrobial effect Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh) [Volume 16, Issue 1, 2020, Pages 43-56]

  • Antioxidant Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

  • Antioxidant activity Effect of Nitric oxide and storage temperature on maintenance quality of malas pomegranate arils [Volume 16, Issue 2, 2020, Pages 235-249]

  • Antioxidant activity The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

  • Apple Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

  • Apple Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method [Volume 16, Issue 6, 2020, Pages 133-150]

  • Arabic-Farsi gum The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

  • Arrhenius model Evaluation of physicochemical characterization of hawthorn (Crataegus pinnatifida) during various storage conditions and modeling of changes using kinetic models [Volume 16, Issue 5, 2020, Pages 507-523]

  • Artificial Intelligence Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks [Volume 16, Issue 1, 2020, Pages 145-156]

  • Artificial neural network Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods [Volume 16, Issue 6, 2020, Pages 87-99]

B

  • Banana Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period [Volume 16, Issue 2, 2020, Pages 171-191]

  • Basil seed gum Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

  • Batter Evaluation the role of Breading Particle size and Soy Protein Isolate on Physicochemical properties of Chicken Nugget [Volume 16, Issue 5, 2020, Pages 629-641]

  • B-complex vitamin Vitamin protection by Alginate-Whey Protein Micro Gel (AL-WPC MG) as a novel microcapsule against gastrointestinal condition; case study: B-complex vitamins. [Volume 16, Issue 3, 2020, Pages 37-50]

  • B-glucan The effect of hydrothermal processing on rheological properties of oat β-glucan [Volume 16, Issue 2, 2020, Pages 271-286]

  • Biological yield point Physical, mechanical and chemical properties of strawberry variety of Parus at different classes [Volume 16, Issue 1, 2020, Pages 17-27]

  • Black cumin Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese [Volume 16, Issue 4, 2020, Pages 409-421]

  • Black pepper Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper [Volume 16, Issue 4, 2020, Pages 479-491]

  • Bleaching Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • Bleaching earth Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • Botrytis cinerea Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red) [Volume 16, Issue 4, 2020, Pages 367-381]

  • Bread The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides [Volume 16, Issue 5, 2020, Pages 555-568]

  • Bread An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread [Volume 16, Issue 6, 2020, Pages 151-163]

  • Breading Evaluation the role of Breading Particle size and Soy Protein Isolate on Physicochemical properties of Chicken Nugget [Volume 16, Issue 5, 2020, Pages 629-641]

C

  • Cake Evaluation of quality of gluten-free cake prepared from heat-treated millet seeds [Volume 16, Issue 5, 2020, Pages 607-619]

  • Camel meat Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat [Volume 16, Issue 2, 2020, Pages 287-299]

  • Cantaloupe pudding Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

  • Carboxymethyl Cellulose Effect of edible coating containing carboxymethyl cellulose and sodium metabisulfite on the shelf life of the button mushroom [Volume 16, Issue 5, 2020, Pages 581-605]

  • Chan-Vese Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

  • Cheese Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese [Volume 16, Issue 4, 2020, Pages 409-421]

  • Chia seed Mineral composition, bioactive compounds and antioxidant activity of Salvia hispanica L as affected by thermal and non-thermal treatments [Volume 16, Issue 3, 2020, Pages 15-23]

  • Chicken nugget Evaluation the role of Breading Particle size and Soy Protein Isolate on Physicochemical properties of Chicken Nugget [Volume 16, Issue 5, 2020, Pages 629-641]

  • Chitosan Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

  • Chitosan Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life [Volume 16, Issue 2, 2020, Pages 251-269]

  • Chitosan Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage [Volume 16, Issue 4, 2020, Pages 493-505]

  • Citric acid Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat [Volume 16, Issue 2, 2020, Pages 287-299]

  • Cold storage Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage [Volume 16, Issue 6, 2020, Pages 101-110]

  • Cold storage Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages [Volume 16, Issue 6, 2020, Pages 111-121]

  • Colorimetric parameters The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

  • Coriander seed Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms [Volume 16, Issue 2, 2020, Pages 221-233]

  • Cubeb pepper Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper [Volume 16, Issue 4, 2020, Pages 479-491]

  • Cupcake A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage [Volume 16, Issue 3, 2020, Pages 25-35]

  • Curcumin A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink [Volume 16, Issue 4, 2020, Pages 453-464]

D

  • Dietary fiber Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake [Volume 16, Issue 4, 2020, Pages 437-452]

  • Digital image processing Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period [Volume 16, Issue 2, 2020, Pages 171-191]

  • Doogh Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh) [Volume 16, Issue 1, 2020, Pages 43-56]

  • Drying Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment [Volume 16, Issue 1, 2020, Pages 29-42]

  • Drying Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

E

  • E.angustifolia Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.) [Volume 16, Issue 3, 2020, Pages 51-61]

  • Edible Coating Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage [Volume 16, Issue 4, 2020, Pages 383-394]

  • Edible Coating Effect of edible coating containing carboxymethyl cellulose and sodium metabisulfite on the shelf life of the button mushroom [Volume 16, Issue 5, 2020, Pages 581-605]

  • Elastic modulus Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce [Volume 16, Issue 1, 2020, Pages 1-15]

  • Electrical conductivity Electrical conductivity of reconstituted milk affected by temperature and composition [Volume 16, Issue 2, 2020, Pages 323-330]

  • Electronic microscope Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

  • Energy and exergy Energy and exergy analyses in microwave drying of orange slices [Volume 16, Issue 3, 2020, Pages 1-13]

  • Enoki mushroom A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink [Volume 16, Issue 4, 2020, Pages 453-464]

  • Enzymatic extraction A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

  • Essential oil Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese [Volume 16, Issue 4, 2020, Pages 343-356]

  • Essential oil Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese [Volume 16, Issue 4, 2020, Pages 409-421]

  • Extraction Optimization of the extraction and modification of physicochemical properties of protein and fiber in ViciaFaba by ultrasound and enzymatic hydrolysis [Volume 16, Issue 5, 2020, Pages 569-580]

F

  • FAHP-TOPSIS An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread [Volume 16, Issue 6, 2020, Pages 151-163]

  • Farsi seed gum Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

  • Fermented Fruit and Vegetable Juices Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages [Volume 16, Issue 6, 2020, Pages 111-121]

  • Fiber Optimization of the extraction and modification of physicochemical properties of protein and fiber in ViciaFaba by ultrasound and enzymatic hydrolysis [Volume 16, Issue 5, 2020, Pages 569-580]

  • Fish finger Physicochemical, microbial and sensory characteristics of fish fingers made from treated silver carp fillet by salt and sugar solutions during refrigerated storage [Volume 16, Issue 2, 2020, Pages 193-205]

  • Flavor index Physical, mechanical and chemical properties of strawberry variety of Parus at different classes [Volume 16, Issue 1, 2020, Pages 17-27]

  • FPH Effect of edible active film of chitosan containing fish protein hydrolysate (FPH) on chemical and microbial properties of rainbow trout (Oncorhynchus mykiss) fillets during the refrigerated storage [Volume 16, Issue 4, 2020, Pages 493-505]

  • Frankincense Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese [Volume 16, Issue 4, 2020, Pages 343-356]

  • Freeze drying Encapsulation of red beetroot extract using spray drying and freeze drying by malto-dexterin and whey protein isolate carriers [Volume 16, Issue 2, 2020, Pages 313-322]

  • Fruit quality Effect of Nitric oxide and storage temperature on maintenance quality of malas pomegranate arils [Volume 16, Issue 2, 2020, Pages 235-249]

  • FTIR A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

  • FTIR Mineral composition, bioactive compounds and antioxidant activity of Salvia hispanica L as affected by thermal and non-thermal treatments [Volume 16, Issue 3, 2020, Pages 15-23]

  • Functional Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake [Volume 16, Issue 4, 2020, Pages 437-452]

  • Functional drink A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink [Volume 16, Issue 4, 2020, Pages 453-464]

  • Functional properties Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.) [Volume 16, Issue 3, 2020, Pages 51-61]

  • Fuzzy controller Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method [Volume 16, Issue 6, 2020, Pages 133-150]

G

  • Gas Chromatography Mentha pulegium essential oil: chemical composition, total phenolic and its cytotoxicity on cell line HT29 [Volume 16, Issue 5, 2020, Pages 643-653]

  • Gaussian process regression Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period [Volume 16, Issue 2, 2020, Pages 171-191]

  • Gelatin A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

  • Genetic programming Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage [Volume 16, Issue 5, 2020, Pages 655-667]

  • Gentamicin antibiotic Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms [Volume 16, Issue 2, 2020, Pages 221-233]

  • Grape Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red) [Volume 16, Issue 4, 2020, Pages 367-381]

  • Grape Juice Concentrate The feasibility of producing dessert containing grape juice concentrate, and evaluation of its physicochemical, microbial and sensory properties [Volume 16, Issue 2, 2020, Pages 301-311]

H

  • Ham Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life [Volume 16, Issue 2, 2020, Pages 251-269]

  • Hardness Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

  • Head rice yield Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

  • Hydroxy methyl furfural The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

I

  • Image processing Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods [Volume 16, Issue 6, 2020, Pages 87-99]

  • Immersion ohmic thawing Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish [Volume 16, Issue 5, 2020, Pages 621-628]

  • Infrared Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method [Volume 16, Issue 6, 2020, Pages 133-150]

  • Infrared irradiation Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

  • Intermittent heating Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method [Volume 16, Issue 6, 2020, Pages 133-150]

  • Inulin Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

  • Inulin Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

K

  • Kinetics of rice drying Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

L

  • L. acidophilus Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages [Volume 16, Issue 6, 2020, Pages 111-121]

  • Lactic acid bacteria Production of a probiotic camel milk enriched with pomegranate peel powder [Volume 16, Issue 6, 2020, Pages 123-132]

  • Lactose Electrical conductivity of reconstituted milk affected by temperature and composition [Volume 16, Issue 2, 2020, Pages 323-330]

  • Listeria monocytogenes Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese [Volume 16, Issue 4, 2020, Pages 343-356]

  • Loading Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN)-Part 1: Static loading [Volume 16, Issue 3, 2020, Pages 63-85]

  • Loaf bread Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

  • Low-fat mayonnaise Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce [Volume 16, Issue 1, 2020, Pages 1-15]

  • L. plantarum Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages [Volume 16, Issue 6, 2020, Pages 111-121]

M

  • Magnesium Oxide Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • Maillard reaction Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

  • Maltodextrin Encapsulation of red beetroot extract using spray drying and freeze drying by malto-dexterin and whey protein isolate carriers [Volume 16, Issue 2, 2020, Pages 313-322]

  • Maltodextrin Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

  • Mango Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks [Volume 16, Issue 1, 2020, Pages 145-156]

  • Marinade Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat [Volume 16, Issue 2, 2020, Pages 287-299]

  • Mechanical properties Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks [Volume 16, Issue 1, 2020, Pages 145-156]

  • Melanoidin Chemical modification of chitosan through non-enzymatic glycosylation reaction to improve its antimicrobial and anti-oxidative properties [Volume 16, Issue 1, 2020, Pages 117-129]

  • Microencapsulation The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil [Volume 16, Issue 1, 2020, Pages 103-115]

  • Microencapsulation The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

  • Microwave Energy and exergy analyses in microwave drying of orange slices [Volume 16, Issue 3, 2020, Pages 1-13]

  • Microwave dryer Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

  • Microwave-grill drying Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.) [Volume 16, Issue 3, 2020, Pages 51-61]

  • Microwave pretreatment Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment [Volume 16, Issue 1, 2020, Pages 29-42]

  • Modified quinoa An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread [Volume 16, Issue 6, 2020, Pages 151-163]

  • Mucilage Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage [Volume 16, Issue 4, 2020, Pages 383-394]

N

  • Nanoencapsulation Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red) [Volume 16, Issue 4, 2020, Pages 367-381]

  • Neural Network Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

  • Neural Network Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN)-Part 1: Static loading [Volume 16, Issue 3, 2020, Pages 63-85]

  • Neural Network Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage [Volume 16, Issue 5, 2020, Pages 655-667]

  • Neural Networks Predicting quality characteristics of Mango of Kelk-e Sorkh variety using color image processing and artificial neural networks [Volume 16, Issue 1, 2020, Pages 145-156]

  • Nose electronics Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper [Volume 16, Issue 4, 2020, Pages 479-491]

O

  • Ohmic pre-treatment Energy and exergy analyses in microwave drying of orange slices [Volume 16, Issue 3, 2020, Pages 1-13]

  • Optimization Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment [Volume 16, Issue 1, 2020, Pages 29-42]

  • Optimization Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

  • Optimization Optimization of loaf bread formulation including Farsi and Basil Gum [Volume 16, Issue 4, 2020, Pages 395-408]

  • Optimization Investigating the effect of operational factors on reducing cream cholesterol by beta-cyclodextrin using response surface method [Volume 16, Issue 4, 2020, Pages 423-435]

  • Orange Energy and exergy analyses in microwave drying of orange slices [Volume 16, Issue 3, 2020, Pages 1-13]

  • Oxidative Stability The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil [Volume 16, Issue 1, 2020, Pages 103-115]

P

  • Palm kernel Implementation of an olfactory machine system for the classification of different types of black pepper based on geographical origin and detection of cheating in Indian black pepper [Volume 16, Issue 4, 2020, Pages 479-491]

  • Parus variety Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods [Volume 16, Issue 6, 2020, Pages 87-99]

  • Peanut Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process [Volume 16, Issue 4, 2020, Pages 357-365]

  • Pears’ internal contents Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN)-Part 1: Static loading [Volume 16, Issue 3, 2020, Pages 63-85]

  • Peroxide value Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage [Volume 16, Issue 4, 2020, Pages 383-394]

  • Persian gum Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce [Volume 16, Issue 1, 2020, Pages 1-15]

  • Physicochemical Effect of black cumin essential oil on physicochemical, microbial and sensorial characteristics of ultrafilterated Feta cheese [Volume 16, Issue 4, 2020, Pages 409-421]

  • Physicochemical properties The feasibility of producing dessert containing grape juice concentrate, and evaluation of its physicochemical, microbial and sensory properties [Volume 16, Issue 2, 2020, Pages 301-311]

  • Physicochemical properties A Study on the utilization of Enoki fruiting bodies in a pulp- based functional drink [Volume 16, Issue 4, 2020, Pages 453-464]

  • Physicochemical properties An integrated Fuzzy AHP-TOPSIS approach toward optimization of food formulation: case study bread [Volume 16, Issue 6, 2020, Pages 151-163]

  • Pistachio Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process [Volume 16, Issue 4, 2020, Pages 357-365]

  • Polyphenol The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

  • Pomegranate arils Effect of Nitric oxide and storage temperature on maintenance quality of malas pomegranate arils [Volume 16, Issue 2, 2020, Pages 235-249]

  • Pomegranate seed Effect of flour replacement with pomegranate seed powder on the properties of Sponge Cake [Volume 16, Issue 4, 2020, Pages 437-452]

  • Pooneh essential oil Mentha pulegium essential oil: chemical composition, total phenolic and its cytotoxicity on cell line HT29 [Volume 16, Issue 5, 2020, Pages 643-653]

  • Potato Modified Starch Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life [Volume 16, Issue 2, 2020, Pages 251-269]

  • Prebiotics Production of a probiotic camel milk enriched with pomegranate peel powder [Volume 16, Issue 6, 2020, Pages 123-132]

  • Probiotics Production of a probiotic camel milk enriched with pomegranate peel powder [Volume 16, Issue 6, 2020, Pages 123-132]

  • Protein Electrical conductivity of reconstituted milk affected by temperature and composition [Volume 16, Issue 2, 2020, Pages 323-330]

  • Protein Optimization of the extraction and modification of physicochemical properties of protein and fiber in ViciaFaba by ultrasound and enzymatic hydrolysis [Volume 16, Issue 5, 2020, Pages 569-580]

  • Protein solubility Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish [Volume 16, Issue 5, 2020, Pages 621-628]

Q

  • Qualitative characteristics The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

  • Quality A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage [Volume 16, Issue 3, 2020, Pages 25-35]

  • Quality characteristics Physicochemical, microbial and sensory characteristics of fish fingers made from treated silver carp fillet by salt and sugar solutions during refrigerated storage [Volume 16, Issue 2, 2020, Pages 193-205]

  • Quince fruit Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage [Volume 16, Issue 5, 2020, Pages 655-667]

R

  • Reconstituted milk Electrical conductivity of reconstituted milk affected by temperature and composition [Volume 16, Issue 2, 2020, Pages 323-330]

  • Red beetroot Encapsulation of red beetroot extract using spray drying and freeze drying by malto-dexterin and whey protein isolate carriers [Volume 16, Issue 2, 2020, Pages 313-322]

  • Response surface method Investigating the effect of operational factors on reducing cream cholesterol by beta-cyclodextrin using response surface method [Volume 16, Issue 4, 2020, Pages 423-435]

  • Rheological behaviors A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

  • Rheological Properties Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

  • Rheological Properties The effect of hydrothermal processing on rheological properties of oat β-glucan [Volume 16, Issue 2, 2020, Pages 271-286]

  • Rice quality Modeling and investigation of the performance of MLP and RBF during the paddy rice drying in microwave dryer [Volume 16, Issue 2, 2020, Pages 331-341]

  • Roasting Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process [Volume 16, Issue 4, 2020, Pages 357-365]

S

  • Sage Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh) [Volume 16, Issue 1, 2020, Pages 43-56]

  • Salt Physicochemical, microbial and sensory characteristics of fish fingers made from treated silver carp fillet by salt and sugar solutions during refrigerated storage [Volume 16, Issue 2, 2020, Pages 193-205]

  • SDS-PAGE A Comparative study on Physio-Chemical Properties of Recovered Gelatin from Beluga (Huso huso) fish skin by Enzymatic and Chemical Methods [Volume 16, Issue 1, 2020, Pages 157-170]

  • Sensorial Atribiute The feasibility of producing dessert containing grape juice concentrate, and evaluation of its physicochemical, microbial and sensory properties [Volume 16, Issue 2, 2020, Pages 301-311]

  • Sensory evaluation Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

  • Sensory Properties Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake [Volume 16, Issue 2, 2020, Pages 207-220]

  • Sensory Properties A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage [Volume 16, Issue 3, 2020, Pages 25-35]

  • Shelf Life Evaluation of microbial, chemical and sensory characteristics of coated lamb with Scutellaria lateriflora seed mucilage in combination with Carum copticum essential oil to shelf life extension at refrigerated storage [Volume 16, Issue 4, 2020, Pages 383-394]

  • Shelf Life Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage [Volume 16, Issue 6, 2020, Pages 101-110]

  • Silver carp skin hydrolysate The effects of alcalase prepared silver carp (Hypophthalmichthys molitrix) skin hydrolysate on some quality features and oxidative stability of microencapsulated Kilka fish oil [Volume 16, Issue 1, 2020, Pages 103-115]

  • SO2 replacement Effects of some salts on the shelf life of Shahrood Sorkh-e-Fakhri table grapes stored in cold storage [Volume 16, Issue 6, 2020, Pages 101-110]

  • Sodium selenite The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

  • Soybean oil Physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides [Volume 16, Issue 5, 2020, Pages 541-553]

  • Soybean oil The study on the antioxidant effect of microencapsulated sodium selenite by solvent evaporation during one-year soybean oil storage [Volume 16, Issue 5, 2020, Pages 669-685]

  • Soy protein extrudate The effect of wheat flour substitution with soy protein derivatives on the increase in angiotensin converting enzyme inhibitory activity of dough bioactive peptides [Volume 16, Issue 5, 2020, Pages 555-568]

  • Spirulina Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

  • Spirulina platensis Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake [Volume 16, Issue 2, 2020, Pages 207-220]

  • Stevia Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

  • Stiffness Physical, mechanical and chemical properties of strawberry variety of Parus at different classes [Volume 16, Issue 1, 2020, Pages 17-27]

  • Stiffness Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage [Volume 16, Issue 5, 2020, Pages 655-667]

  • Storage time and temperature The effect of type (Astragalus, Ziziphus, Citrus and Thyme), and storage conditions on the most important qualitative characteristic of honey [Volume 16, Issue 1, 2020, Pages 85-101]

  • Storing period Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period [Volume 16, Issue 2, 2020, Pages 171-191]

  • Strawberry Physical, mechanical and chemical properties of strawberry variety of Parus at different classes [Volume 16, Issue 1, 2020, Pages 17-27]

  • Strawberry classification Classification of Parus strawberry fruit by combining image processing techniques and intelligent methods [Volume 16, Issue 6, 2020, Pages 87-99]

  • Sugar Physicochemical, microbial and sensory characteristics of fish fingers made from treated silver carp fillet by salt and sugar solutions during refrigerated storage [Volume 16, Issue 2, 2020, Pages 193-205]

  • Synergistic effects Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh) [Volume 16, Issue 1, 2020, Pages 43-56]

  • Synthetic antioxidant Determination of chemical composition, antioxidant properties and antimicrobial activity of coriander seed essential oil on a number of pathogenic microorganisms [Volume 16, Issue 2, 2020, Pages 221-233]

T

  • Textural properties Investigation of the effect of different Spirulina platensis levels on nutritional, physicochemical and sensory properties of sponge cake [Volume 16, Issue 2, 2020, Pages 207-220]

  • Texture Profile Analysis Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method [Volume 16, Issue 1, 2020, Pages 57-72]

  • Texture Profile Analysis Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle [Volume 16, Issue 4, 2020, Pages 465-478]

  • Thyme essential oil Investigation of antifungal activity of nanoencapsulation of Thyme vulgaris essential oil against botrytis cinerea in red shahroodi grape (Vitis vinifera CV. Red) [Volume 16, Issue 4, 2020, Pages 367-381]

  • Tofu cheese Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce [Volume 16, Issue 1, 2020, Pages 1-15]

  • Tomato compressed tablet Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment [Volume 16, Issue 1, 2020, Pages 29-42]

  • Total flavonoid content Mineral composition, bioactive compounds and antioxidant activity of Salvia hispanica L as affected by thermal and non-thermal treatments [Volume 16, Issue 3, 2020, Pages 15-23]

  • Total flavonoids Mentha pulegium essential oil: chemical composition, total phenolic and its cytotoxicity on cell line HT29 [Volume 16, Issue 5, 2020, Pages 643-653]

  • Tuna fish Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish [Volume 16, Issue 5, 2020, Pages 621-628]

  • TVB-N Effect of Immersion Ohmic Heating on Thawing Rate and Properties of Frozen Tuna Fish [Volume 16, Issue 5, 2020, Pages 621-628]

U

  • Ultrasound Effect of Ginger extract, citric Acid and ultrasound on physicochemical properties of Camel meat [Volume 16, Issue 2, 2020, Pages 287-299]

V

  • Vacuum packaging Investigation the effect of formulation and condition of packaging on the Ham syneresis during Shelf Life [Volume 16, Issue 2, 2020, Pages 251-269]

  • Viability Using several fruit and vegetable juices as substrates for producing non-dairy probiotic beverages [Volume 16, Issue 6, 2020, Pages 111-121]

  • Viciafaba Optimization of the extraction and modification of physicochemical properties of protein and fiber in ViciaFaba by ultrasound and enzymatic hydrolysis [Volume 16, Issue 5, 2020, Pages 569-580]

  • Viscose modulus Effect of oil replacement with tofu and Persian gum on physicochemical, textural and rheological properties of Mayonnaise sauce [Volume 16, Issue 1, 2020, Pages 1-15]

  • Viscosity Optimization of Cantaloupe pudding formula through replacing Spirulina platensis and stevia with milk powder and sugar using response surface methodology (RSM) [Volume 16, Issue 1, 2020, Pages 73-84]

W

  • White brine cheese Investigating the sensory properties and antimicrobial effect of frankincense and shallots essential oil on Listeria monocytogenes bacteria in white brined cheese [Volume 16, Issue 4, 2020, Pages 343-356]

  • WPI Encapsulation of red beetroot extract using spray drying and freeze drying by malto-dexterin and whey protein isolate carriers [Volume 16, Issue 2, 2020, Pages 313-322]

X

  • Xanthan Gum Synergistic effect of locust bean and xanthan gum on viability of probiotic bacteria and water holding capacity of synbiotic yogurt from camel milk [Volume 16, Issue 1, 2020, Pages 131-143]

  • X-ray computed tomography Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

  • X-ray diffraction Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features [Volume 16, Issue 5, 2020, Pages 525-540]

Y

  • Yogurt Synergistic effect of locust bean and xanthan gum on viability of probiotic bacteria and water holding capacity of synbiotic yogurt from camel milk [Volume 16, Issue 1, 2020, Pages 131-143]

Z

  • Zedo gum Investigating the effects of addition of zedo gum on physicochemical, sensory, rheological and colorimetric properties of low salt Ashi noodle [Volume 16, Issue 4, 2020, Pages 465-478]