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

  • Activity coefficient Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model [Volume 8, Issue 1, 2012]

  • Air flow rate Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier [Volume 8, Issue 4, 2012]

  • Alcalase Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Alosa Caspia Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying [Volume 8, Issue 2, 2012]

  • Amygdalus scoparia Spach Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province [Volume 8, Issue 3, 2012]

  • Antimicrobial activity Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • Antimicrobial activity Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film [Volume 8, Issue 3, 2012]

  • Antioxidant activity Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

  • Antioxidant property Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction) [Volume 8, Issue 2, 2012]

  • Anti-oxidative activity Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Arabic gum Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt [Volume 8, Issue 4, 2012]

B

  • Barberries Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

  • Biodegradable film Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Brewing A study on the Effect of Harvesting Season and Brewing Condition on Total Polyphenole Content in the Iranian Green Tea [Volume 8, Issue 4, 2012]

C

  • Cacao flavored milk Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

  • Carbonated soft drink Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • Carboxymethyl Cellulose The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying [Volume 8, Issue 2, 2012]

  • Carboxymethyl Cellulose Application of Carboxymethyl Cellulose Based Coatings Containing Oleic Acid and Antimicrobial Compounds for Improving Quality and Extending Shelf-life of Egg [Volume 8, Issue 2, 2012]

  • Carboxymethyl Cellulose Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Carrageenan Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers [Volume 8, Issue 2, 2012]

  • Chemical properties Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

  • Chemical score Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Chitosan Optimization of Low Fat Probiotic Yogurt Production Using Combined Design [Volume 8, Issue 2, 2012]

  • Chocolate milk Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

  • Cholesterol Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

  • Clarification Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

  • Coating Application of Carboxymethyl Cellulose Based Coatings Containing Oleic Acid and Antimicrobial Compounds for Improving Quality and Extending Shelf-life of Egg [Volume 8, Issue 2, 2012]

  • Color Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

  • Combined design Optimization of Low Fat Probiotic Yogurt Production Using Combined Design [Volume 8, Issue 2, 2012]

  • Corn flour Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

  • Cucurbit The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying [Volume 8, Issue 2, 2012]

D

  • Date palm Evaluation of Effective Factors on Juice Extraction Process from Variety of Date-Palm Fruit Kaluteh and Optimization Using Response Surface Methodology [Volume 8, Issue 3, 2012]

  • Date storage Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier [Volume 8, Issue 4, 2012]

  • Date syrup Evaluation of Effective Factors on Juice Extraction Process from Variety of Date-Palm Fruit Kaluteh and Optimization Using Response Surface Methodology [Volume 8, Issue 3, 2012]

  • Deep-fat frying Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

  • Degree of milling Effect of Various Drying and Tempering Conditions on Whiteness Index of Rice in a Two-Stage Drying Method [Volume 8, Issue 1, 2012]

  • Drying Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying [Volume 8, Issue 2, 2012]

  • Drying Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit [Volume 8, Issue 3, 2012]

  • Drying Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier [Volume 8, Issue 4, 2012]

  • Drying condition Effect of Various Drying and Tempering Conditions on Whiteness Index of Rice in a Two-Stage Drying Method [Volume 8, Issue 1, 2012]

E

  • Edible Coating The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying [Volume 8, Issue 2, 2012]

  • Edible Coating Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • Edible film Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film [Volume 8, Issue 3, 2012]

  • Egg Application of Carboxymethyl Cellulose Based Coatings Containing Oleic Acid and Antimicrobial Compounds for Improving Quality and Extending Shelf-life of Egg [Volume 8, Issue 2, 2012]

  • Emulsifier Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province [Volume 8, Issue 3, 2012]

  • Encapsulation Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream [Volume 8, Issue 3, 2012]

  • Enriched yogurt Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

  • Enzyme Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Ethanolic extract Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • Ethanol treatment Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

  • Exudate gum Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province [Volume 8, Issue 3, 2012]

F

  • Fat replacers Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers [Volume 8, Issue 2, 2012]

  • Fractal Dimension Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

  • Frozen yogurt Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt [Volume 8, Issue 4, 2012]

  • Frying Modeling of Potato Frying Process for Determination of Mass Transfer Parameters [Volume 8, Issue 2, 2012]

  • Frying Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

  • Frying oil Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine [Volume 8, Issue 4, 2012]

  • Functional properties Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

G

  • Garlic essential oil Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film [Volume 8, Issue 3, 2012]

  • Gas Chromatography Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

  • Gelatin The Effect of Processing Conditions on the Extraction Yield and Melting Point of Whitecheek Shark (Carcharhinus dussumieri) Skin Gelatin [Volume 8, Issue 2, 2012]

  • Glass transition temperature Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

  • Gold striped sardine Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Green tea A study on the Effect of Harvesting Season and Brewing Condition on Total Polyphenole Content in the Iranian Green Tea [Volume 8, Issue 4, 2012]

  • Green tea extract Effect of Dipping Whole and Gutted Rainbow Trout (Oncorhynchus mykiss) in Green Tea Extract on Shelf life Quality during Storage in Ice [Volume 8, Issue 2, 2012]

  • Guar gum Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt [Volume 8, Issue 4, 2012]

  • Gutting Effect of Dipping Whole and Gutted Rainbow Trout (Oncorhynchus mykiss) in Green Tea Extract on Shelf life Quality during Storage in Ice [Volume 8, Issue 2, 2012]

I

  • Image processing Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

  • Inulin Optimization of Low Fat Probiotic Yogurt Production Using Combined Design [Volume 8, Issue 2, 2012]

  • Inulin Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt [Volume 8, Issue 2, 2012]

  • Isolate soy protein Effect of Garlic Oil on Physico-Mechanical, Microbial and Organoleptic Properties of Soy Protein Isolate Based Edible Film [Volume 8, Issue 3, 2012]

J

  • Juice purification Optimization of Raw Sugar Beet Juice Purification Process Conditions Using Bentonite by Response Surface Methodology [Volume 8, Issue 1, 2012]

K

  • Kaluteh Evaluation of Effective Factors on Juice Extraction Process from Variety of Date-Palm Fruit Kaluteh and Optimization Using Response Surface Methodology [Volume 8, Issue 3, 2012]

  • Kiwifruit juice Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

L

  • Lactobacillus acidophilus Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream [Volume 8, Issue 3, 2012]

  • L. Casei Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt [Volume 8, Issue 2, 2012]

  • Licorice root Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • Limonene Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model [Volume 8, Issue 1, 2012]

  • Listeria monocytogenes Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Low fat mayonnaise Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise [Volume 8, Issue 2, 2012]

  • Low fat mozzarella Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers [Volume 8, Issue 2, 2012]

  • Low- fat probiotic yogurt Optimization of Low Fat Probiotic Yogurt Production Using Combined Design [Volume 8, Issue 2, 2012]

  • Lycopene purity Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

M

  • Margarine Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine [Volume 8, Issue 4, 2012]

  • Masa flour Optimizing the Condition for Production of Masa Flour [Volume 8, Issue 4, 2012]

  • Mass transfer Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit [Volume 8, Issue 3, 2012]

  • Mass transfer parameters Modeling of Potato Frying Process for Determination of Mass Transfer Parameters [Volume 8, Issue 2, 2012]

  • Mazafati date Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier [Volume 8, Issue 4, 2012]

  • Melting point The Effect of Processing Conditions on the Extraction Yield and Melting Point of Whitecheek Shark (Carcharhinus dussumieri) Skin Gelatin [Volume 8, Issue 2, 2012]

  • Methionine Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Microwave Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction) [Volume 8, Issue 2, 2012]

  • Moisture Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying [Volume 8, Issue 2, 2012]

  • Moisture Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine [Volume 8, Issue 4, 2012]

N

  • Nanoclay The Microstructure and Physical properties (Permeability, Mechanical and Thermal Properties) of Starch/polyvinyl Alcohol/nanoclay Based Nanocomposite Films [Volume 8, Issue 1, 2012]

  • Nanoclay Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Nanocomposite The Microstructure and Physical properties (Permeability, Mechanical and Thermal Properties) of Starch/polyvinyl Alcohol/nanoclay Based Nanocomposite Films [Volume 8, Issue 1, 2012]

  • Nanocomposite Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Neutrase Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM) [Volume 8, Issue 2, 2012]

  • Nixtamalization Optimizing the Condition for Production of Masa Flour [Volume 8, Issue 4, 2012]

  • Numerical modeling Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit [Volume 8, Issue 3, 2012]

O

  • Oil uptake Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

  • Oleoresin Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

  • Olive oil Oxidative Stability of Iranian Commercial Olive Oils [Volume 8, Issue 3, 2012]

  • Osmotic Dehydration The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying [Volume 8, Issue 2, 2012]

  • Ostrich meat Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

  • Oxidative Stability Antioxidant Effect of Kiwi Peel Methanolic Extract on Oxidative Stability of Sunflower Oil During Storage Condition [Volume 8, Issue 2, 2012]

  • Oxidative Stability Oxidative Stability of Iranian Commercial Olive Oils [Volume 8, Issue 3, 2012]

P

  • Papaya Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit [Volume 8, Issue 3, 2012]

  • PDI Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

  • Peach Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • Pectinase Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

  • Pectinase enzyme Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

  • Persimmon fruits Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage [Volume 8, Issue 4, 2012]

  • Phenolic compound A study on the Effect of Harvesting Season and Brewing Condition on Total Polyphenole Content in the Iranian Green Tea [Volume 8, Issue 4, 2012]

  • Phenolic content Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

  • Photoshop Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

  • Physical properties Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage [Volume 8, Issue 4, 2012]

  • Phytosterol Study the Distribution State of Phytosterol and Color Changes of Enriched Yogurt with Phytosterol Using Gas Chromatography and Photoshop Software [Volume 8, Issue 3, 2012]

  • Plasticized starch The Microstructure and Physical properties (Permeability, Mechanical and Thermal Properties) of Starch/polyvinyl Alcohol/nanoclay Based Nanocomposite Films [Volume 8, Issue 1, 2012]

  • Plum Pastille Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation [Volume 8, Issue 1, 2012]

  • Polar compounds Studying Physical and Chemical Changes after Consecutive Times Heating in Liquid Frying Margarine [Volume 8, Issue 4, 2012]

  • Poly vinyl alcohol The Microstructure and Physical properties (Permeability, Mechanical and Thermal Properties) of Starch/polyvinyl Alcohol/nanoclay Based Nanocomposite Films [Volume 8, Issue 1, 2012]

  • Polyvinyl alcohol Effect of Nanoclay (Montmorillonite) on Water Vapour Permeability, Contact Angle and Thermal Properties of Carboxymethyl Cellulose-polyvinyl Alcohol Based Nanocomposite Films [Volume 8, Issue 4, 2012]

  • Polyvinyl Polypyrolidone Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

  • Potato Modeling of Potato Frying Process for Determination of Mass Transfer Parameters [Volume 8, Issue 2, 2012]

  • Pre-frying Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

  • Probiotic Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt [Volume 8, Issue 4, 2012]

  • Protein hydro-lysate Antioxidant Activity Optimization of Gold stripe Sardine (Sardinella gibossa) Protein Hydro-lysate by RSM [Volume 8, Issue 3, 2012]

  • Protein hydro-lysate Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Protein hydrolysate Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM) [Volume 8, Issue 2, 2012]

R

  • Rainbow trout (Oncorhynchus mykiss) Effect of Dipping Whole and Gutted Rainbow Trout (Oncorhynchus mykiss) in Green Tea Extract on Shelf life Quality during Storage in Ice [Volume 8, Issue 2, 2012]

  • Raisin Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

  • Response surface methodology Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation [Volume 8, Issue 1, 2012]

  • Response surface methodology Optimization of Raw Sugar Beet Juice Purification Process Conditions Using Bentonite by Response Surface Methodology [Volume 8, Issue 1, 2012]

  • Response surface methodology Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Response surface methodology Evaluation of Effective Factors on Juice Extraction Process from Variety of Date-Palm Fruit Kaluteh and Optimization Using Response Surface Methodology [Volume 8, Issue 3, 2012]

  • Response surface methodology Optimization of Kiwifruit Juice Clarification Using Pectinase Enzyme, Bentonite and Polyvinyl Polypyrolidone [Volume 8, Issue 4, 2012]

  • Respons Surface Methodology Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • Rheolo Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

  • Rheological Properties Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise [Volume 8, Issue 2, 2012]

  • Rough rice variety Effect of Various Drying and Tempering Conditions on Whiteness Index of Rice in a Two-Stage Drying Method [Volume 8, Issue 1, 2012]

  • RSM Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM) [Volume 8, Issue 2, 2012]

  • RSM The Effect of Processing Conditions on the Extraction Yield and Melting Point of Whitecheek Shark (Carcharhinus dussumieri) Skin Gelatin [Volume 8, Issue 2, 2012]

S

  • Salting Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying [Volume 8, Issue 2, 2012]

  • SEM electron microscope Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt [Volume 8, Issue 2, 2012]

  • Sensory Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

  • Sensory evaluation Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation [Volume 8, Issue 1, 2012]

  • Shelf Life Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • Shrimp nugget Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes [Volume 8, Issue 4, 2012]

  • Shrinkage Surface Analysis of Ostrich Meat Plates During Deep-fat Frying Using Image Analysis and Fractal Dimension [Volume 8, Issue 2, 2012]

  • Sodium Alginat-Whey Protein Concentration encapsulation Influence of simulated gastrointestinal conditions on survivability of microencapsulated probiotic Lactobacillus casei in symbiotic frozen yogurt [Volume 8, Issue 2, 2012]

  • Sodium benzoate Evaluation of Antimicrobial Activity of Licorice Root Extract in Orange Flavored Carbonated Soft Drink [Volume 8, Issue 2, 2012]

  • Soft drink Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model [Volume 8, Issue 1, 2012]

  • Sorption isotherm Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

  • Sourcherry Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

  • Soy flour Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

  • Soymilk Evaluation of Antioxidant Activity from Fruit-milk (Sour Cherry –Barberries) Beverage base of Soymilk [Volume 8, Issue 1, 2012]

  • Soy protein concentrate Evaluation of Changes in Chemical and Functional Properties during Production of Soy Protein Concentrates from Industrial Soy Flours [Volume 8, Issue 1, 2012]

  • Stability Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

  • State diagram Investigating Stability of Sundried, Golden and Sultana Raisins Using Sorption Isotherm and State Diagram [Volume 8, Issue 4, 2012]

  • Static coefficient of friction Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage [Volume 8, Issue 4, 2012]

  • Storage condition Antioxidant Effect of Kiwi Peel Methanolic Extract on Oxidative Stability of Sunflower Oil During Storage Condition [Volume 8, Issue 2, 2012]

  • Storage time Trend of Changes in Physical Properties of Persimmon Fruit in Ambient Condition Storage [Volume 8, Issue 4, 2012]

  • Sunflower oil Antioxidant Effect of Kiwi Peel Methanolic Extract on Oxidative Stability of Sunflower Oil During Storage Condition [Volume 8, Issue 2, 2012]

  • Synbiotic Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream [Volume 8, Issue 3, 2012]

T

  • Tempering Effect of Various Drying and Tempering Conditions on Whiteness Index of Rice in a Two-Stage Drying Method [Volume 8, Issue 1, 2012]

  • Texture Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise [Volume 8, Issue 2, 2012]

  • Texture measurement Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation [Volume 8, Issue 1, 2012]

  • Thermodynamic Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model [Volume 8, Issue 1, 2012]

  • Thunnus tonggol Use of Hydro-lysates from Thunnus Tonggol Viscera as a Peptone for Listeria monocytogenes Gowth Media [Volume 8, Issue 3, 2012]

  • Tomato waste Tomato Industrial Waste and Ethanol and Pectinase Treatment on Lycopene Extraction Yield [Volume 8, Issue 1, 2012]

  • Tortilla Optimizing the Condition for Production of Masa Flour [Volume 8, Issue 4, 2012]

  • Total phenol content Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction) [Volume 8, Issue 2, 2012]

  • Tragacanth Effect of Gum Tragacanth as a Fat Replacer on Rheological, Sensory and Texture Properties of Low Fat Mayonnaise [Volume 8, Issue 2, 2012]

  • Tuna viscera Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus albacares) Using Neutrase by Application of Response Surface Methodology (RSM) [Volume 8, Issue 2, 2012]

U

  • Ultrasound Effect of Ultrasonication on Cacao Particle Size, Color, Viscosity, and Sensory Properties of Cacao Flavored Milk [Volume 8, Issue 1, 2012]

  • UNIFAC Evaluation of the Changes of Limonene Activity Coefficient in model Solution of Orange Flavored Soft Drinks Using Dortmund-UNIFAC Thermodynamic Model [Volume 8, Issue 1, 2012]

V

  • Viscosity Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province [Volume 8, Issue 3, 2012]

W

  • Walnut leave Comparison Antioxidant Properties Extract of Touyserkani Variety of Walnut Leave with two Extraction Methods (Traditional Method and Microwave Assisted Extraction) [Volume 8, Issue 2, 2012]

  • Whey protein concentrate Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • Whitecheek shark The Effect of Processing Conditions on the Extraction Yield and Melting Point of Whitecheek Shark (Carcharhinus dussumieri) Skin Gelatin [Volume 8, Issue 2, 2012]

  • WPC Physical, Chemical and Sensory Properties of Low-fat mozzarella Cheese Made from Blend of Two Fat Replacers [Volume 8, Issue 2, 2012]

X

  • Xanthan Optimization of Low Fat Probiotic Yogurt Production Using Combined Design [Volume 8, Issue 2, 2012]

Y

  • Yog-ice cream Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream [Volume 8, Issue 3, 2012]

Z

  • Zataria moltiflora Effect of Formulation of Edible Coating Based on Whey Protein containing Zataria multiflora Bioss Extract on the Shelf Life of Peach (Prunus Persica cv. Anjiri) [Volume 8, Issue 3, 2012]

  • Zedo gum Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province [Volume 8, Issue 3, 2012]