Iranian Food Science and Technology Research Journal

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ALL

A

  • Acidity Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage [Volume 17, Issue 1, 2021, Pages 93-106]

  • Acidity Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production [Volume 17, Issue 4, 2021, Pages 485-500]

  • Acid resistance Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

  • Acorn Flour Effect of oat flour and pumpkin powder on nutritional value, staling and organoleptic properties of chocolate cake [Volume 17, Issue 4, 2021, Pages 621-630]

  • Agro-industrial by-product Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Allium jesdianum Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study [Volume 17, Issue 1, 2021, Pages 83-91]

  • Aloe vera The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet [Volume 17, Issue 4, 2021, Pages 501-515]

  • Amino acid profile The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit [Volume 17, Issue 4, 2021, Pages 559-568]

  • Analogue cheese The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening [Volume 17, Issue 6, 2021, Pages 166-153]

  • ANFIS Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

  • Antimicrobial activity Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study [Volume 17, Issue 1, 2021, Pages 83-91]

  • Antimicrobial activity Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Antimicrobial effect Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Antimicrobial packaging Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Antioxidant Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life [Volume 17, Issue 4, 2021, Pages 659-672]

  • Antioxidant Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

  • Antioxidant activity Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study [Volume 17, Issue 1, 2021, Pages 83-91]

  • Antioxidant activity The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol [Volume 17, Issue 1, 2021, Pages 121-132]

  • Antioxidant activity Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Antioxidant activity Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread [Volume 17, Issue 4, 2021, Pages 569-581]

  • Antioxidant activity Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro” [Volume 17, Issue 3, 2021, Pages 17-24]

  • Antioxidant activity Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction [Volume 17, Issue 4, 2021, Pages 605-619]

  • Antioxidant activity Identification of chemical compounds, antioxidant potential, and antifungal activity of (Thymus daenensis) essential oil against spoilage fungi causing apple rot [Volume 17, Issue 5, 2021, Pages 691-700]

  • Antioxidant activity Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract [Volume 17, Issue 5, 2021, Pages 747-759]

  • Antioxidant activity Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments [Volume 17, Issue 5, 2021, Pages 849-861]

  • Antioxidant activity Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil [Volume 17, Issue 2, 2021, Pages 261-271]

  • Arabica Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach [Volume 17, Issue 1, 2021, Pages 173-186]

  • Arabic gum Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties [Volume 17, Issue 2, 2021, Pages 287-297]

  • Artichoke Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2021, Pages 73-83]

  • Artificial neural network Investigation of wild sage seed mucilage drying process (Salvia macrosiphon L.) with infrared radiation [Volume 17, Issue 4, 2021, Pages 595-604]

B

  • Back extrusion test The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt [Volume 17, Issue 1, 2021, Pages 55-67]

  • Basil seed gum Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

  • Basil seed gum Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream [Volume 17, Issue 2, 2021, Pages 365-378]

  • Bile salt resistance Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

  • Bile salts Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

  • Biodegradable film Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties [Volume 17, Issue 2, 2021, Pages 287-297]

  • Biscuit The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit [Volume 17, Issue 4, 2021, Pages 559-568]

  • Blanching Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2021, Pages 73-83]

  • Button mushroom (Agaricus bisporus) Improving postharvest quality of button mushroom (Agaricus bisporus) using polyethylene-clay nanocomposite packing and Echinophora cinerea essential oil coating [Volume 17, Issue 2, 2021, Pages 315-328]

C

  • Caffeine Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach [Volume 17, Issue 1, 2021, Pages 173-186]

  • Cake Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content [Volume 17, Issue 2, 2021, Pages 353-363]

  • Carboxymethyl Cellulose Preparation of biodegradable carboxymethyl cellulose-Arabic gum composite film and evaluation of its physical, mechanical and thermal properties [Volume 17, Issue 2, 2021, Pages 287-297]

  • Carboxymethyl Cellulose Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Carvacrol Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Celery juice Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties [Volume 17, Issue 2, 2021, Pages 217-231]

  • Celiac Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties [Volume 17, Issue 1, 2021, Pages 69-81]

  • Cereals Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach [Volume 17, Issue 3, 2021, Pages 53-61]

  • Cheese Metagenomic analysis of the microbial community in an Iranian local cheese [Volume 17, Issue 4, 2021, Pages 631-645]

  • Chicken The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet [Volume 17, Issue 4, 2021, Pages 501-515]

  • Chicken nugget Development of low-fat chicken nuggets using fish protein concentrate in batter formulation [Volume 17, Issue 3, 2021, Pages 25-37]

  • Chitosan The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life [Volume 17, Issue 5, 2021, Pages 729-745]

  • Chitosan Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM) [Volume 17, Issue 5, 2021, Pages 785-802]

  • Classification Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

  • Coating The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet [Volume 17, Issue 4, 2021, Pages 501-515]

  • Coating The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life [Volume 17, Issue 5, 2021, Pages 729-745]

  • Coffee Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach [Volume 17, Issue 1, 2021, Pages 173-186]

  • Color Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil) [Volume 17, Issue 4, 2021, Pages 517-532]

  • Commercial gelatin Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow) [Volume 17, Issue 5, 2021, Pages 831-847]

  • Commonly antibiotic drugs Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

  • Complex Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream [Volume 17, Issue 2, 2021, Pages 365-378]

  • Complex Conservation Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample [Volume 17, Issue 4, 2021, Pages 437-449]

  • Controlled fermented oat Combined effect of controlled fermented oat and jujube powder on texture and antioxidant activity of the produced wheat bread [Volume 17, Issue 4, 2021, Pages 569-581]

  • Corchorus olitorius Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology [Volume 17, Issue 1, 2021, Pages 29-42]

  • Coriander Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil [Volume 17, Issue 5, 2021, Pages 863-873]

  • Corn flour Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties [Volume 17, Issue 1, 2021, Pages 69-81]

  • Correlation coefficient Separation the Impurities from Descurainia Seed using Electrostatic Method in a Fluid Bed (Tribo-airo-electrostatic) [Volume 17, Issue 4, 2021, Pages 473-483]

  • Cress seed gum Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample [Volume 17, Issue 4, 2021, Pages 437-449]

  • Cupcake The antioxidant activity of lycopene and chlorophyll oleoresin and phenol stability of Berberis vulgaris extracts in cupcake formulation [Volume 17, Issue 3, 2021, Pages 39-52]

  • Curcuma longa essential oil Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil [Volume 17, Issue 2, 2021, Pages 261-271]

D

  • Dandelion Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Deep frying The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet [Volume 17, Issue 4, 2021, Pages 501-515]

  • Defatting Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour [Volume 17, Issue 4, 2021, Pages 543-557]

  • Density Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology [Volume 17, Issue 1, 2021, Pages 29-42]

  • Dietary Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin [Volume 17, Issue 4, 2021, Pages 451-472]

  • Dietary Luz Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology [Volume 17, Issue 1, 2021, Pages 29-42]

  • DietaryMasghati Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology [Volume 17, Issue 5, 2021, Pages 701-716]

  • Dietetic Effect of formulation and extrusion technique on technological properties of snack containing jujube flour [Volume 17, Issue 1, 2021, Pages 1-11]

  • Dispersibility Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder [Volume 17, Issue 3, 2021, Pages 1-16]

  • Doogh powder The effect of Alyssum homolocarpum seed gum on physicochemical properties of powdered doogh produced by spray drying method [Volume 17, Issue 5, 2021, Pages 803-817]

  • Doughnut Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin [Volume 17, Issue 4, 2021, Pages 451-472]

  • Doughnut Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake [Volume 17, Issue 5, 2021, Pages 919-940]

  • Dracocephalum Kotschyi Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM) [Volume 17, Issue 5, 2021, Pages 785-802]

E

  • Echinophora cinerea essential oil Improving postharvest quality of button mushroom (Agaricus bisporus) using polyethylene-clay nanocomposite packing and Echinophora cinerea essential oil coating [Volume 17, Issue 2, 2021, Pages 315-328]

  • Edible films Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Emulsion Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

  • Emulsion gel Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream [Volume 17, Issue 2, 2021, Pages 365-378]

  • Encapsulation Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil [Volume 17, Issue 5, 2021, Pages 761-772]

  • Enrichment The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit [Volume 17, Issue 4, 2021, Pages 559-568]

  • Erythritol Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin [Volume 17, Issue 4, 2021, Pages 451-472]

  • Ethyl cellulose Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content [Volume 17, Issue 2, 2021, Pages 353-363]

  • Evaluation of the effect of cheese powder and ultrasonic wave on physicochemical and sensory properties of gluten Evaluation of the effect of cheese powder and ultrasonic wave on physicochemical and sensory properties of gluten-free oil cake [Volume 17, Issue 4, 2021, Pages 423-435]

  • Experimental results Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Extraction Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction [Volume 17, Issue 4, 2021, Pages 605-619]

  • Extrusion Effect of formulation and extrusion technique on technological properties of snack containing jujube flour [Volume 17, Issue 1, 2021, Pages 1-11]

F

  • Fat absorption reduction Development of low-fat chicken nuggets using fish protein concentrate in batter formulation [Volume 17, Issue 3, 2021, Pages 25-37]

  • Fat replacement Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream [Volume 17, Issue 2, 2021, Pages 365-378]

  • Fatty acid Qualitative evaluation of virgin olive oil produced from different olive cultivars in Darab-Shiraz region [Volume 17, Issue 5, 2021, Pages 819-829]

  • Fermentation Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract [Volume 17, Issue 5, 2021, Pages 747-759]

  • Fermentation conditions Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Fermentation time Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Fermented beverage Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Ferulago angulata extract Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life [Volume 17, Issue 4, 2021, Pages 659-672]

  • Fibersol Microencapsulation of bee pollen protein hydrolysate by whey protein concentrate and fibersol and evaluation of stability and structur of microcapsuls [Volume 17, Issue 2, 2021, Pages 409-421]

  • Fish protein powder The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit [Volume 17, Issue 4, 2021, Pages 559-568]

  • Fix bed drying Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Flavor Metagenomic analysis of the microbial community in an Iranian local cheese [Volume 17, Issue 4, 2021, Pages 631-645]

  • Flowability Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder [Volume 17, Issue 3, 2021, Pages 1-16]

  • Fluid bed drying Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Fluidized bed dryer Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2021, Pages 73-83]

  • Foam mat drying Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties [Volume 17, Issue 2, 2021, Pages 217-231]

  • Foeniculum vulgare powder Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage [Volume 17, Issue 5, 2021, Pages 889-903]

  • Food packaging Optimizing mechanical and optical properties of nanocomposite films based on polyvinyl alcohol for food packaging [Volume 17, Issue 2, 2021, Pages 299-313]

  • Food processing Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach [Volume 17, Issue 3, 2021, Pages 53-61]

  • Fortification Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil [Volume 17, Issue 5, 2021, Pages 761-772]

  • Fortification Preparation and formulation of functional half-Fat spread butter with micro-emulsions containing omega-3 [Volume 17, Issue 5, 2021, Pages 905-918]

  • Fortification Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity [Volume 17, Issue 2, 2021, Pages 329-338]

  • Fourier-transform infrared spectroscopy Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil [Volume 17, Issue 2, 2021, Pages 261-271]

  • FPC Development of low-fat chicken nuggets using fish protein concentrate in batter formulation [Volume 17, Issue 3, 2021, Pages 25-37]

  • Frying Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake [Volume 17, Issue 5, 2021, Pages 919-940]

  • Frying Development of low-fat chicken nuggets using fish protein concentrate in batter formulation [Volume 17, Issue 3, 2021, Pages 25-37]

  • Functional properties Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics [Volume 17, Issue 1, 2021, Pages 13-27]

  • Functional properties Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour [Volume 17, Issue 4, 2021, Pages 543-557]

  • Fuzzy logic Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

G

  • Ganoderma lucidum Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology [Volume 17, Issue 5, 2021, Pages 701-716]

  • Gas chromatography-mass spectrometry Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil [Volume 17, Issue 2, 2021, Pages 261-271]

  • Gelatin Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow) [Volume 17, Issue 5, 2021, Pages 831-847]

  • Gluten free Effect of oat flour and pumpkin powder on nutritional value, staling and organoleptic properties of chocolate cake [Volume 17, Issue 4, 2021, Pages 621-630]

  • Gluten- free cake Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties [Volume 17, Issue 1, 2021, Pages 69-81]

  • Glycosylation Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

  • Gram-positive and Gram-negative bacteria Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro” [Volume 17, Issue 3, 2021, Pages 17-24]

  • Guar Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

H

  • Hardness Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology [Volume 17, Issue 1, 2021, Pages 29-42]

  • Hardness Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM) [Volume 17, Issue 5, 2021, Pages 785-802]

  • Heat treatment Effect of roasting conditions and packaging on physicochemical properties of wild almond (Amygdalus scoparia L)during storage [Volume 17, Issue 5, 2021, Pages 673-689]

  • High voltage Separation the Impurities from Descurainia Seed using Electrostatic Method in a Fluid Bed (Tribo-airo-electrostatic) [Volume 17, Issue 4, 2021, Pages 473-483]

  • Homogenization pressure Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression [Volume 17, Issue 1, 2021, Pages 107-120]

  • Homogenization rate The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt [Volume 17, Issue 1, 2021, Pages 55-67]

  • H. pylori Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori [Volume 17, Issue 1, 2021, Pages 133-142]

  • Hydrogel Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Hydrogenated vegetable oil Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM) [Volume 17, Issue 2, 2021, Pages 273-285]

I

  • Ice cream Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori [Volume 17, Issue 1, 2021, Pages 133-142]

  • Ice cream The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream [Volume 17, Issue 2, 2021, Pages 243-259]

  • Image processing Separation the Impurities from Descurainia Seed using Electrostatic Method in a Fluid Bed (Tribo-airo-electrostatic) [Volume 17, Issue 4, 2021, Pages 473-483]

  • Immunoglobin Y Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori [Volume 17, Issue 1, 2021, Pages 133-142]

  • Inactive Immune System Production of Beneficial Ice Cream Containing Immunoglobulin Y against Helicobacter pylori [Volume 17, Issue 1, 2021, Pages 133-142]

  • Iranian Mentha longifolia Essential Oil Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification [Volume 17, Issue 1, 2021, Pages 143-172]

  • Iranian white cheese Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

  • Iron Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity [Volume 17, Issue 2, 2021, Pages 329-338]

J

  • Jelly Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s [Volume 17, Issue 2, 2021, Pages 393-408]

  • Jujube Effect of formulation and extrusion technique on technological properties of snack containing jujube flour [Volume 17, Issue 1, 2021, Pages 1-11]

K

  • Kilka fish Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow) [Volume 17, Issue 5, 2021, Pages 831-847]

  • Kinetic The effects of temperature changes on the kinetic parameters of sesame, canola and olive oils in the presence of sesamol [Volume 17, Issue 1, 2021, Pages 121-132]

  • Kinetic model Evaluation and Modelling of Physicochemical Changes of Tuna Fish Using Immersion Ohmic Thawing Method [Volume 17, Issue 1, 2021, Pages 43-53]

  • Konjac gum The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt [Volume 17, Issue 1, 2021, Pages 55-67]

  • Konjac gum Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression [Volume 17, Issue 1, 2021, Pages 107-120]

  • Konjac hydrocolloid Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil) [Volume 17, Issue 4, 2021, Pages 517-532]

L

  • Lactic acid bacteria Metagenomic analysis of the microbial community in an Iranian local cheese [Volume 17, Issue 4, 2021, Pages 631-645]

  • Lactic acid bacteria The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening [Volume 17, Issue 6, 2021, Pages 166-153]

  • Lactobacillus fermentum Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

  • Lactobacillus plantarum Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

  • Lawn on the spot method Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

  • Lawn on the spot method Evaluation of probiotic and antibacterial properties of Lactobacillus fermentum SL163-4 [Volume 17, Issue 2, 2021, Pages 233-242]

  • L. Casei Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Lentil protein Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments [Volume 17, Issue 5, 2021, Pages 849-861]

  • Lettuce Powder Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage [Volume 17, Issue 5, 2021, Pages 889-903]

  • Low fat cream Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression [Volume 17, Issue 1, 2021, Pages 107-120]

  • Low fat stirred yogurt The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt [Volume 17, Issue 1, 2021, Pages 55-67]

  • Low-fat table cream Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream [Volume 17, Issue 1, 2021, Pages 205-216]

  • Low-saturated Shortening Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

M

  • Maillard reaction Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

  • Maltodextrin Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin [Volume 17, Issue 4, 2021, Pages 451-472]

  • Mamdani inference Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

  • Melting rate Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM) [Volume 17, Issue 2, 2021, Pages 273-285]

  • Meta-analysis Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach [Volume 17, Issue 3, 2021, Pages 53-61]

  • Metagenomic Metagenomic analysis of the microbial community in an Iranian local cheese [Volume 17, Issue 4, 2021, Pages 631-645]

  • Methanolic and aqueous extract Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study [Volume 17, Issue 1, 2021, Pages 83-91]

  • Microencapsulation Microencapsulation of bee pollen protein hydrolysate by whey protein concentrate and fibersol and evaluation of stability and structur of microcapsuls [Volume 17, Issue 2, 2021, Pages 409-421]

  • Microwave Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction [Volume 17, Issue 4, 2021, Pages 605-619]

  • Microwave Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer [Volume 17, Issue 6, 2021, Pages 73-83]

  • Minimum Bactericidal Concentration Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil [Volume 17, Issue 5, 2021, Pages 863-873]

  • Mocheh Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba) extract “in vitro” [Volume 17, Issue 3, 2021, Pages 17-24]

  • Modeling Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Moisture content Investigation of wild sage seed mucilage drying process (Salvia macrosiphon L.) with infrared radiation [Volume 17, Issue 4, 2021, Pages 595-604]

  • Moisture ratio Investigation of wild sage seed mucilage drying process (Salvia macrosiphon L.) with infrared radiation [Volume 17, Issue 4, 2021, Pages 595-604]

  • Moisture ratio Comparison of specific energy and efficiency of solar dryer under the influence of collector type and investigation of some characteristics of dried tomatoes [Volume 17, Issue 5, 2021, Pages 717-728]

  • Monoacylglycerol Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

  • Mucilage Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods [Volume 17, Issue 2, 2021, Pages 379-392]

  • Mushroom powder Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder [Volume 17, Issue 3, 2021, Pages 1-16]

N

  • Nanocomposite Optimizing mechanical and optical properties of nanocomposite films based on polyvinyl alcohol for food packaging [Volume 17, Issue 2, 2021, Pages 299-313]

  • Nanoemulsion Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification [Volume 17, Issue 1, 2021, Pages 143-172]

  • Nano-emulsion coating Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM) [Volume 17, Issue 5, 2021, Pages 785-802]

  • Native starter Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production [Volume 17, Issue 4, 2021, Pages 485-500]

  • Natural antifungal Identification of chemical compounds, antioxidant potential, and antifungal activity of (Thymus daenensis) essential oil against spoilage fungi causing apple rot [Volume 17, Issue 5, 2021, Pages 691-700]

  • Natural Antioxidant The antioxidant activity of lycopene and chlorophyll oleoresin and phenol stability of Berberis vulgaris extracts in cupcake formulation [Volume 17, Issue 3, 2021, Pages 39-52]

  • Natural colorant The antioxidant activity of lycopene and chlorophyll oleoresin and phenol stability of Berberis vulgaris extracts in cupcake formulation [Volume 17, Issue 3, 2021, Pages 39-52]

  • Nitrite Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage [Volume 17, Issue 5, 2021, Pages 889-903]

  • Numerical Solution Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Nutritional quality The effect of enrichment with silver carp (Hypophthalmichthys molitrix) protein powder on amino acid profile, proximate analysis and sensory characteristic of biscuit [Volume 17, Issue 4, 2021, Pages 559-568]

  • Nuts Effect of food processing on aflatoxin reduction in cereals and nuts: A meta-analysis approach [Volume 17, Issue 3, 2021, Pages 53-61]

O

  • Ohmic thawing Evaluation and Modelling of Physicochemical Changes of Tuna Fish Using Immersion Ohmic Thawing Method [Volume 17, Issue 1, 2021, Pages 43-53]

  • Oil uptake Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake [Volume 17, Issue 5, 2021, Pages 919-940]

  • Okra Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods [Volume 17, Issue 2, 2021, Pages 379-392]

  • Oleaster flour Effect of oleaster (Elaeagnus angustifolia) flour on gluten free cake properties [Volume 17, Issue 1, 2021, Pages 69-81]

  • Oleogel Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

  • Oleogel Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content [Volume 17, Issue 2, 2021, Pages 353-363]

  • Olive oil Qualitative evaluation of virgin olive oil produced from different olive cultivars in Darab-Shiraz region [Volume 17, Issue 5, 2021, Pages 819-829]

  • Omega 3 Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification [Volume 17, Issue 1, 2021, Pages 143-172]

  • Omega 3 Preparation and formulation of functional half-Fat spread butter with micro-emulsions containing omega-3 [Volume 17, Issue 5, 2021, Pages 905-918]

  • Optimization Optimization of the interaction of whey protein concentrate-cress seed gum using response surface methodology (RSM) and investigating the foaming properties of the optimal sample [Volume 17, Issue 4, 2021, Pages 437-449]

  • Optimization Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology [Volume 17, Issue 5, 2021, Pages 701-716]

  • Optimization Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods [Volume 17, Issue 2, 2021, Pages 379-392]

  • Oxidation of fat Evaluation of antioxidant effect of Ferulago angulata extract on physicochemical and sensory properties of potato chips and its oil during the shelf life [Volume 17, Issue 4, 2021, Pages 659-672]

P

  • Panisol gum Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM) [Volume 17, Issue 2, 2021, Pages 273-285]

  • Partial least squares regression Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression [Volume 17, Issue 1, 2021, Pages 107-120]

  • Pastille Investigating of production conditions of pastilles by using gelatin extracted from kilika fish and investigating its physicochemical, rheological and sensory properties in comparison with commercial gelatin (cow) [Volume 17, Issue 5, 2021, Pages 831-847]

  • Pathogenic microorganisms Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract [Volume 17, Issue 3, 2021, Pages 63-72]

  • Peroxide value Evaluation of temperature and storage time on oxidation of peanut butter [Volume 17, Issue 5, 2021, Pages 773-783]

  • Persian gum Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream [Volume 17, Issue 1, 2021, Pages 205-216]

  • Phase change materials Comparison of specific energy and efficiency of solar dryer under the influence of collector type and investigation of some characteristics of dried tomatoes [Volume 17, Issue 5, 2021, Pages 717-728]

  • Phenolic compounds Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study [Volume 17, Issue 1, 2021, Pages 83-91]

  • Phenolic compounds Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM) [Volume 17, Issue 5, 2021, Pages 785-802]

  • Physicochemical properties Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics [Volume 17, Issue 1, 2021, Pages 13-27]

  • Physicochemical properties Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

  • Physicochemical properties The effect of Alyssum homolocarpum seed gum on physicochemical properties of powdered doogh produced by spray drying method [Volume 17, Issue 5, 2021, Pages 803-817]

  • Physicochemical properties Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties [Volume 17, Issue 2, 2021, Pages 217-231]

  • Physico-Chemical properties Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s [Volume 17, Issue 2, 2021, Pages 393-408]

  • Pollen protein hydrolysate Microencapsulation of bee pollen protein hydrolysate by whey protein concentrate and fibersol and evaluation of stability and structur of microcapsuls [Volume 17, Issue 2, 2021, Pages 409-421]

  • Polyethylene-clay nanocomposite Improving postharvest quality of button mushroom (Agaricus bisporus) using polyethylene-clay nanocomposite packing and Echinophora cinerea essential oil coating [Volume 17, Issue 2, 2021, Pages 315-328]

  • Polyglycerol ester Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

  • Polysaccharide Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods [Volume 17, Issue 2, 2021, Pages 379-392]

  • Poly vinyl alcohol Optimizing mechanical and optical properties of nanocomposite films based on polyvinyl alcohol for food packaging [Volume 17, Issue 2, 2021, Pages 299-313]

  • Postharvest life Improving postharvest quality of button mushroom (Agaricus bisporus) using polyethylene-clay nanocomposite packing and Echinophora cinerea essential oil coating [Volume 17, Issue 2, 2021, Pages 315-328]

  • Potato starch Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology [Volume 17, Issue 5, 2021, Pages 701-716]

  • Principal component analysis Evaluation and comparison of sensory, color, and rheological properties of low fat cream containing Konjac gum by Principal component analysis (PCA) and Partial least squares (PLS) regression) regression [Volume 17, Issue 1, 2021, Pages 107-120]

  • Probiotic Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough [Volume 17, Issue 4, 2021, Pages 647-657]

  • Probiotic Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Protein hydrolysate Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments [Volume 17, Issue 5, 2021, Pages 849-861]

  • Protein hydrolysate Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction [Volume 17, Issue 6, 2021, Pages 137-152]

  • Protein hydrolysates Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates [Volume 17, Issue 6, 2021, Pages 85-102]

  • Puffed snack Effect of formulation and extrusion technique on technological properties of snack containing jujube flour [Volume 17, Issue 1, 2021, Pages 1-11]

  • Pumpkin powder Effect of oat flour and pumpkin powder on nutritional value, staling and organoleptic properties of chocolate cake [Volume 17, Issue 4, 2021, Pages 621-630]

Q

  • Qodume shirazi gum Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream [Volume 17, Issue 1, 2021, Pages 205-216]

  • Qualitative properties Effect of roasting conditions and packaging on physicochemical properties of wild almond (Amygdalus scoparia L)during storage [Volume 17, Issue 5, 2021, Pages 673-689]

  • Quality characteristics Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

  • QuECHERS Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach [Volume 17, Issue 1, 2021, Pages 173-186]

  • Quinoa extract Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract [Volume 17, Issue 5, 2021, Pages 747-759]

  • Quinoa flour Study on physicochemical properties of Quinoa flour of three different varieties and the effect of pH on their functional characteristics [Volume 17, Issue 1, 2021, Pages 13-27]

R

  • Radical scavenging ability Evaluation of antibacterial and antioxidant properties of Coriander seed essential oil and investigation of oxidative stability of soybean oil containing Coriander essential oil [Volume 17, Issue 5, 2021, Pages 863-873]

  • Resistance to antibiotic Assessment of antimicrobial and viability of Lactobacillus plantarum LZ95 under acidic and bile conditions [Volume 17, Issue 4, 2021, Pages 533-541]

  • Response surface methodology Optimization of foam production in foam mat drying of celery juice and evaluation of its powder properties [Volume 17, Issue 2, 2021, Pages 217-231]

  • Rheological Properties Production and evaluation of physicochemical and rheological properties of monoacylglycerol and polyglycerol ester-based Oleogels as a low saturated shortening [Volume 17, Issue 1, 2021, Pages 187-204]

  • Rheological Properties The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream [Volume 17, Issue 2, 2021, Pages 243-259]

  • Robusta Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach [Volume 17, Issue 1, 2021, Pages 173-186]

S

  • Sage seed gum The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt [Volume 17, Issue 1, 2021, Pages 55-67]

  • Saturated fatty acid Evaluation of Ethyl Cellulose oleogel Functionality as Shortening Substitute in the Formulation of Cake with Low Saturated Fatty Acid Content [Volume 17, Issue 2, 2021, Pages 353-363]

  • Sausage Effects of lettuce (sativa Lactuca) and (Foeniculum vulgare) powder as a natural source of nitrate on the physical, chemical and microbiological properties and sensory evaluation of vacuum packed sausage [Volume 17, Issue 5, 2021, Pages 889-903]

  • Semi fluid bed drying Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying [Volume 17, Issue 6, 2021, Pages 103-119]

  • Sensory Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage [Volume 17, Issue 1, 2021, Pages 93-106]

  • Sensory analysis Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil [Volume 17, Issue 5, 2021, Pages 761-772]

  • Sensory evaluation Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil) [Volume 17, Issue 4, 2021, Pages 517-532]

  • Sensory evaluation Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM) [Volume 17, Issue 2, 2021, Pages 273-285]

  • Sensory Properties Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s [Volume 17, Issue 2, 2021, Pages 393-408]

  • Shrinkage Comparison of specific energy and efficiency of solar dryer under the influence of collector type and investigation of some characteristics of dried tomatoes [Volume 17, Issue 5, 2021, Pages 717-728]

  • Siahmezgi cheese Quality characteristics and fatty acid profile of Siahmezgi cheese fortified by encapsulated fish oil [Volume 17, Issue 5, 2021, Pages 761-772]

  • Solar radiation intensity Comparison of specific energy and efficiency of solar dryer under the influence of collector type and investigation of some characteristics of dried tomatoes [Volume 17, Issue 5, 2021, Pages 717-728]

  • Solid particles Preparation of cold gel emulsion system using isolated soy protein- Basil seed gum complex as a fat replacement in cream [Volume 17, Issue 2, 2021, Pages 365-378]

  • Solubility Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder [Volume 17, Issue 3, 2021, Pages 1-16]

  • Solvent Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods [Volume 17, Issue 2, 2021, Pages 379-392]

  • Sour orange seed coat Optimization of antioxidant properties of sour orange seed coat extract using microwave-assisted extraction [Volume 17, Issue 4, 2021, Pages 605-619]

  • Spontaneous emulsification Optimization of Iranian mentha longifolia of nanoemulsion containing omega-3 fatty acids by Spontaneous emulsification [Volume 17, Issue 1, 2021, Pages 143-172]

  • Spray dryer The effect of Alyssum homolocarpum seed gum on physicochemical properties of powdered doogh produced by spray drying method [Volume 17, Issue 5, 2021, Pages 803-817]

  • Sprouted wheat Effect of nano-emulsion coating of Dracocephalum Kotschyi essential oil in chitosan on quality of sprouted wheat using response surface methodology (RSM) [Volume 17, Issue 5, 2021, Pages 785-802]

  • Stability Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments [Volume 17, Issue 5, 2021, Pages 849-861]

  • Stevia Optimization formulation of dietary Luz fortified with Stevia and Corchorus olitorius L. using response surface methodology [Volume 17, Issue 1, 2021, Pages 29-42]

  • Stevia Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin [Volume 17, Issue 4, 2021, Pages 451-472]

  • Storage time Evaluation of temperature and storage time on oxidation of peanut butter [Volume 17, Issue 5, 2021, Pages 773-783]

  • Sucralose-isomalt Production of Masghati sweets formulation containing Ganoderma locidum by replacing sucrose and wheat starch with sucralose-isomalt and potato starch by response surface methodology [Volume 17, Issue 5, 2021, Pages 701-716]

  • Sucrose concentration Investigation of antibacterial activity of heated Kombucha beverages prepared with several herbal teas using response surface methodology [Volume 17, Issue 6, 2021, Pages 121-136]

  • Supercritical Evaluation of physicochemical properties of Mucilage and comparison of extraction efficiency of two solvent and supercritical methods [Volume 17, Issue 2, 2021, Pages 379-392]

  • Surimi Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil) [Volume 17, Issue 4, 2021, Pages 517-532]

  • Sweet lemon Application of fuzzy logic and neural-fuzzy inference system (ANFIS) for prediction of physicochemical changes and quality classification of coated sweet lemon during storage [Volume 17, Issue 2, 2021, Pages 339-351]

  • Synersis Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production [Volume 17, Issue 4, 2021, Pages 485-500]

T

  • Textural properties Optimization of Vanilla Ice Cream Formula by Replacement of Skim Milk Powder with Quinoa Flour by Response Surface Methodology (RSM) [Volume 17, Issue 2, 2021, Pages 273-285]

  • Texture Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage [Volume 17, Issue 1, 2021, Pages 93-106]

  • Texture Study on the effect of Konjac hydrocolloid on physicochemical and textural properties of surimi produced from Talang Queenfish (Scomberoides commersonnianus) and Lizardfish (Saurida tumbil) [Volume 17, Issue 4, 2021, Pages 517-532]

  • Texture The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream [Volume 17, Issue 2, 2021, Pages 243-259]

  • Texture profile Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production [Volume 17, Issue 4, 2021, Pages 485-500]

  • Texture Profile Analysis The effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low fat stirred yogurt [Volume 17, Issue 1, 2021, Pages 55-67]

  • Texture properties Optimizing of production conditions of jelly using pectin extracted from potato peel and examining its texture, physicochemical and sensory properties comparison with commercial pectin’s [Volume 17, Issue 2, 2021, Pages 393-408]

  • Thermal treatment Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments [Volume 17, Issue 5, 2021, Pages 849-861]

  • TiO2 Nanoparticles The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life [Volume 17, Issue 5, 2021, Pages 729-745]

  • Tocopherol Qualitative evaluation of virgin olive oil produced from different olive cultivars in Darab-Shiraz region [Volume 17, Issue 5, 2021, Pages 819-829]

  • Tribo-airo-electrostatic Separation the Impurities from Descurainia Seed using Electrostatic Method in a Fluid Bed (Tribo-airo-electrostatic) [Volume 17, Issue 4, 2021, Pages 473-483]

  • Tuna fish Evaluation and Modelling of Physicochemical Changes of Tuna Fish Using Immersion Ohmic Thawing Method [Volume 17, Issue 1, 2021, Pages 43-53]

U

  • UF-Feta Cheese The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life [Volume 17, Issue 5, 2021, Pages 729-745]

  • Ultrasound Effect of ultrasound and enzyme treatment on wheat and corn starches for making porous starches and iron ion absorption capacity [Volume 17, Issue 2, 2021, Pages 329-338]

V

  • Vicia villosa Evaluation the physical properties of Vicia Villosa seed and Study the effect of defatting and pH on the physicochemical and functional properties of its flour [Volume 17, Issue 4, 2021, Pages 543-557]

W

  • Wetability Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder [Volume 17, Issue 3, 2021, Pages 1-16]

  • Wheat filter flour Investigating the effect of carvacrol on physical, mechanical and antimicrobial properties of bio-hydrogel film based on filter flour obtained from wheat milling process [Volume 17, Issue 5, 2021, Pages 875-887]

  • Wheat germ protein isolate The Effect of Wheat Germ Protein Isolate on Physical, Rheological, textural and sensorial properties of Ice Cream [Volume 17, Issue 2, 2021, Pages 243-259]

  • Whey protein concentrate The effect of Aloe Vera gel and whey protein concentrate on the physicochemical properties of fried chicken fillet [Volume 17, Issue 4, 2021, Pages 501-515]

  • Whey protein concentrate Microencapsulation of bee pollen protein hydrolysate by whey protein concentrate and fibersol and evaluation of stability and structur of microcapsuls [Volume 17, Issue 2, 2021, Pages 409-421]

  • Whey protein isolate The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life [Volume 17, Issue 5, 2021, Pages 729-745]

X

  • Xanthan Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar [Volume 17, Issue 4, 2021, Pages 583-593]

  • Xanthan Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake [Volume 17, Issue 5, 2021, Pages 919-940]

Y

  • Yogurt Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage [Volume 17, Issue 1, 2021, Pages 93-106]

  • Yogurt Comparison of technological characteristics of native starter isolates from traditional Khorasan yogurts with commercial starter in yogurt production [Volume 17, Issue 4, 2021, Pages 485-500]

Z

  • Zicchini Effect of adding zucchini (Cucurbita pepo) on the physico-chemical and sensory properties of stirred yogurt during storage [Volume 17, Issue 1, 2021, Pages 93-106]