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]