Iranian Food Science and Technology Research Journal

with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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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

  • Acetic acid Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

  • Acetobacter Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

  • Acid-soluble collagen Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

  • Acrylamide Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Acrylamide Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Aerogels Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Agricultural wastes Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Ajwain essential oil Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

  • Almond hull polysaccharides Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

  • Aloe vera Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Amino acids profile Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Antagonistic Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Anthocyanin Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink [Volume 18, Issue 5, 2022, Pages 765-777]

  • Antibacterial activity Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Antibacterial Effect Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Antibiotic Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2022, Pages 127-139]

  • Antimicrobe Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Antimicrobial properties Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro” [Volume 18, Issue 4, 2022, Pages 415-426]

  • Antioxidant Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Antioxidant Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Antioxidant Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Antioxidant The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Antioxidant Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Antioxidant Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • Antioxidant activity Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • Antioxidant activity The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

  • Antioxidant activity Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Antioxidant activity Effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit [Volume 18, Issue 3, 2022, Pages 85-98]

  • Antioxidant activity Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Antioxidant activity Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

  • Antioxidant effect Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Antiradical activity Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Aqueous extract Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • Aqueous extract of Trigonella foenum Investigation of the functional groups of bioactive compounds, radical scavenging potential, antimicrobial activity of Trigonella foenum aqueous extract “in vitro” [Volume 18, Issue 4, 2022, Pages 415-426]

  • Arabica coffee Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Arabic gum Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin [Volume 18, Issue 4, 2022, Pages 527-541]

  • Ascorbic acid Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Ascorbic acid Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei) [Volume 18, Issue 1, 2022, Pages 140-150]

B

  • Baguette Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

  • Barbari Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

  • Basil seed gum Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Bioactive Peptide Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Biosilage Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Black tea Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • Breakfast cereal Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Brewing Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • Browning index Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Buck wheat sourdough Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough [Volume 18, Issue 5, 2022, Pages 575-588]

  • Butter Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

C

  • Callistemon citrinus leaf Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • Camel milk cream Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Carboxy methyl cellulose Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin [Volume 18, Issue 4, 2022, Pages 527-541]

  • Carboxymethyl Cellulose The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites [Volume 18, Issue 5, 2022, Pages 681-697]

  • Cell toxicity Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • CFD simulation Finding effective plasma process factors on yeast deactivation by numerical simulation and RSM [Volume 18, Issue 3, 2022, Pages 15-29]

  • Chemical properties Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Chemical properties Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Cherry tomato Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Chia seed extract Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Chia Seed Oil The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

  • Chicken fillet Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration [Volume 18, Issue 4, 2022, Pages 383-395]

  • Chicken waste Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Chitosan Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration [Volume 18, Issue 4, 2022, Pages 383-395]

  • Chitosan Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Coating Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Coffee Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Cohesiveness Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Cold Plasma Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

  • Cold Plasma Numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment [Volume 18, Issue 6, 2022, Pages 153-165]

  • Common carp (Cyprinus carpio) Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

D

  • Date seed Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Doogh Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Doughnut Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Drying kinetics Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Drying rate Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor [Volume 18, Issue 5, 2022, Pages 648-656]

E

  • Electrospinning Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

  • Emulsifier The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

  • Emulsifying properties Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Emulsion Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Encapsulation Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

  • Encapsulation Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice [Volume 18, Issue 5, 2022, Pages 657-679]

  • Encapsulation Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

  • Enrichment Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

  • Essential oil Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • Essential oil Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Ethanolic extract Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Extrusion Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

F

  • Fatty acids profile Quantitative evaluation of amino acids and fatty acids profiles of biosilage produced from chicken waste [Volume 18, Issue 4, 2022, Pages 441-451]

  • Flaxseed oil cake Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Foaming properties Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Foam mat drying Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Food chain Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Fortification Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

  • Fourier transform infrared spectroscopy Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • Free radical Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • Functional Jelly Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

G

  • Ganoderma lucidum Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

  • Gas Chromatography Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil [Volume 18, Issue 4, 2022, Pages 467-482]

  • GC-MS Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • Gelatin The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites [Volume 18, Issue 5, 2022, Pages 681-697]

  • Gelatin Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2022, Pages 167-180]

  • Gluten Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

  • Glycyrrhizic acid Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology [Volume 18, Issue 2, 2022, Pages 179-194]

  • Grading Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Gram-positive and Gram-negative bacteria Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • Grape Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

H

  • Hardness Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Head rice yield Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor [Volume 18, Issue 5, 2022, Pages 648-656]

  • Heavy metals Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Heavy metals Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • Hemp seed oil Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • HT29 cell viability Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • Hydrophobicity Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

I

  • Image processing Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images [Volume 18, Issue 1, 2022, Pages 51-64]

  • Instant coffee powder Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

J

  • Japanese quail Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2022, Pages 127-139]

  • Javashir Investigation of physical and mechanical properties of biodegradable opopanax gum film containing resin and nanoparticles of opopanax [Volume 18, Issue 4, 2022, Pages 453-466]

K

  • Ketogenic diet Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2022, Pages 99-112]

L

  • Lactic acid bacteria Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

  • Lactobacillus casei ATCC 393 Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

  • Lactobacillus rhamnosus Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Levisticum officinale Koch Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Licorice Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology [Volume 18, Issue 2, 2022, Pages 179-194]

  • Linoleic acid Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Loading Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

  • Lycopene Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

M

  • Mayonnaise sauce Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Meat quality Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2022, Pages 127-139]

  • Mechanical properties The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites [Volume 18, Issue 5, 2022, Pages 681-697]

  • Melanoidins Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Melon seed flour Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties [Volume 18, Issue 4, 2022, Pages 498-513]

  • Metal catalyst The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Microencapsulation Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Microwave Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM) [Volume 18, Issue 2, 2022, Pages 235-247]

  • Milk Numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment [Volume 18, Issue 6, 2022, Pages 153-165]

  • Moringa oleifera Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Mozzarella cheese Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2022, Pages 167-180]

  • Muffins Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Mung flour Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

N

  • Nanoemulsion The effect of oil to water ratio and emulsifier amount on the properties of chia seed oil nanoemulsion [Volume 18, Issue 2, 2022, Pages 295-305]

  • Nanoemulsion Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Nanofibers Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

  • Nanoliposome Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Nanoparticles Investigation of physical and mechanical properties of biodegradable opopanax gum film containing resin and nanoparticles of opopanax [Volume 18, Issue 4, 2022, Pages 453-466]

  • Natural extracts Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods [Volume 18, Issue 3, 2022, Pages 53-68]

  • Natural preservative Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Natural preservative Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot [Volume 18, Issue 5, 2022, Pages 699-709]

  • Nisin Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Nonaqueous foam Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Novel technologies Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Nozzle-less electrospinning Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers [Volume 18, Issue 6, 2022, Pages 113-126]

O

  • Ochratoxin A Evaluation and comparison of ochratoxin a contamination and metallic elements lead and arsenic in commercial instant coffee powders [Volume 18, Issue 1, 2022, Pages 81-95]

  • Oil content Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

  • Oleic acid Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • Oligofructose Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly [Volume 18, Issue 4, 2022, Pages 483-497]

  • Olive leaf Determination of chemical composition and evaluation the antimicrobial activity of Olea europaea leaf extract against pathogenic bacteria “in vitro” [Volume 18, Issue 5, 2022, Pages 603-614]

  • Optimization Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Oxidative Stability The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

P

  • Paddy dryer Effect of batch dryer with agitator and moisture controller on drying paddy and milling factor [Volume 18, Issue 5, 2022, Pages 648-656]

  • Particle size Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Pasteurization Numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment [Volume 18, Issue 6, 2022, Pages 153-165]

  • Pepsin-soluble collagen Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

  • Persian gum Development of Mozzarella cheese freshness indicating film by embedding purple carrot extract in gelatin and Persian gum matrix [Volume 18, Issue 6, 2022, Pages 167-180]

  • Persimmon fruit Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

  • Phenolic compounds Formulation optimization of baguette containing Ganoderma leucidum [Volume 18, Issue 5, 2022, Pages 615-630]

  • Phosphatidyl ethanol amine Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Physical properties Production of nanoliposomes carrying nisin with chitosan coating and evaluation of physical and antibacterial properties of the product against Bacillus cereus and Staphylococcus aureus [Volume 18, Issue 4, 2022, Pages 561-573]

  • Pistachio Hull Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Pistachio peel powder Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties [Volume 18, Issue 4, 2022, Pages 498-513]

  • Plasma treatment Finding effective plasma process factors on yeast deactivation by numerical simulation and RSM [Volume 18, Issue 3, 2022, Pages 15-29]

  • Prebiotics Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

  • Probiotics Identification and evaluation of the prebiotic effect of water-soluble polysaccharides extracted from green almond hull [Volume 18, Issue 4, 2022, Pages 427-439]

  • Putrescine Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading [Volume 18, Issue 3, 2022, Pages 1-14]

R

  • Rainbow trout (Oncorhynchus mykiss) Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Real time PCR Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

  • Response surface method Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM) [Volume 18, Issue 2, 2022, Pages 235-247]

  • Response surface methodology Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology [Volume 18, Issue 2, 2022, Pages 179-194]

  • Response surface methodology Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

  • Rice flour Evaluation of technological and functional properties of breakfast cereal based on flaxseed oil cake and broken rice flour [Volume 18, Issue 5, 2022, Pages 631-647]

  • Roasting process Development of an analytical approach for determination of acrylamide content in roasted date seed varieties [Volume 18, Issue 4, 2022, Pages 543-559]

  • Rosehip extract Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink [Volume 18, Issue 5, 2022, Pages 765-777]

  • Rosemary Modelling and optimization of microwave-assisted extraction of rosemary using response surface methodology (RSM) [Volume 18, Issue 2, 2022, Pages 235-247]

  • RSM design Finding effective plasma process factors on yeast deactivation by numerical simulation and RSM [Volume 18, Issue 3, 2022, Pages 15-29]

S

  • Saccharomyces cerevisiae Optimization of ammonium phosphate, potassium sulfate and Saccharomyces cerevisiae in the production of acetic acid in a batch fermentor using Response Surface Methodology [Volume 18, Issue 4, 2022, Pages 397-413]

  • Salmonella enteritidis Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

  • Salmonella Typhimurium Detection of Salmonella spp. in raw chicken products using specific primer-probe set by Real time-PCR method [Volume 18, Issue 5, 2022, Pages 589-601]

  • Sangak Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

  • Sauce Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties [Volume 18, Issue 1, 2022, Pages 1-20]

  • Scales Extraction of acid-soluble and pepsin-soluble collagens from common carp scales (Cyprinus carpio) and determination of their characteristics [Volume 18, Issue 5, 2022, Pages 740-749]

  • Sensory evaluation Investigation of the Coffea Arabica substitution with roasted date seed on physicochemical and sensory properties of coffee brew [Volume 18, Issue 1, 2022, Pages 96-112]

  • Sensory Properties Effects of chia seed extract on chemical and sensory properties of sweet cream butter during refrigerated storage [Volume 18, Issue 5, 2022, Pages 751-763]

  • Sesame flour Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

  • Sesame oil The effect of aqueous extract of white tea on heat resistance of sesame oil prepared by cold pressing [Volume 18, Issue 2, 2022, Pages 367-382]

  • Sesame oil Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Shelf Life Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh [Volume 18, Issue 2, 2022, Pages 249-263]

  • Shirazi thyme essential oil Investigation on the chemical composition, bioactive functional groups, antioxidant potential and cell toxicity (HT29) of Shirazi thyme essential oil: A study in laboratory scale [Volume 18, Issue 2, 2022, Pages 203-217]

  • Shrimp Comparison of the performance of ascorbic acid and α-tocopherol in combination with whey protein to increase the oxidative stability of Vanami shrimp fillet (Litopenaeus vannamei) [Volume 18, Issue 1, 2022, Pages 140-150]

  • Silver nanoparticles Green synthesis of silver nanoparticles using Callistemon citrinus leaf extract and evaluation of its antibacterial activity [Volume 18, Issue 1, 2022, Pages 151-163]

  • Soaking method Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods [Volume 18, Issue 3, 2022, Pages 53-68]

  • Spice adulteration Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • Spice authentication Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • Spice contaminants Detection of adulterants and contaminants in black pepper, cumin, fennel, coriander and turmeric using GC-MS technique for forensic investigation [Volume 18, Issue 3, 2022, Pages 31-51]

  • Spirulina platensis Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

  • Sponge cakes Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Springiness Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties [Volume 18, Issue 2, 2022, Pages 195-202]

  • Stability Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties [Volume 18, Issue 4, 2022, Pages 514-526]

  • Starch Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • Stevia Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2022, Pages 99-112]

  • Structure Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product [Volume 18, Issue 1, 2022, Pages 65-79]

  • Structured oils Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Subcritical Water Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts [Volume 18, Issue 2, 2022, Pages 277-293]

  • Sugar Free Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties [Volume 18, Issue 6, 2022, Pages 99-112]

  • Sulfated polysaccharide Enzymatic extraction of sulfated polysaccharide from the skin of rainbow trout (Oncorhynchus mykiss) and evaluation of its chemical, antioxidant and functional properties [Volume 18, Issue 5, 2022, Pages 725-738]

  • Sumac extract Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise [Volume 18, Issue 2, 2022, Pages 218-234]

  • Synbiotic Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice [Volume 18, Issue 5, 2022, Pages 657-679]

  • Synbiotic Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat [Volume 18, Issue 6, 2022, Pages 127-139]

T

  • Tarhana Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [Volume 18, Issue 3, 2022, Pages 69-84]

  • Tea extract Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals [Volume 18, Issue 6, 2022, Pages 141-151]

  • Technological properties Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

  • Thermal Stabilization Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink [Volume 18, Issue 5, 2022, Pages 765-777]

  • Tissue browning Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period [Volume 18, Issue 2, 2022, Pages 264-276]

  • Total phenol Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period [Volume 18, Issue 2, 2022, Pages 264-276]

  • Total phenolic compounds Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures [Volume 18, Issue 1, 2022, Pages 21-39]

  • Triticale flour Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life [Volume 18, Issue 2, 2022, Pages 307-329]

U

  • Ultrasonic Particle size and root diameter effects on the extraction of glycyrrhizic acid from licorice using ultrasonic: Full factorial experimental design and response surface methodology [Volume 18, Issue 2, 2022, Pages 179-194]

  • Ultraviolet ray Photo-Modification of starch-oleic acid by TiO2: investigation of food packaging properties [Volume 18, Issue 1, 2022, Pages 113-127]

  • Unsaturated oils Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

  • Unsaturated oilsAerogels Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [Volume 18, Issue 1, 2022, Pages 40-50]

V

  • Violet basil anthocyanin Preparation and evaluation some properties of pH indicator film based on Arabic gum- Carboxy methyl cellulose composite film containing of Violet basil (Ocimum basilicum. L) Anthocyanin [Volume 18, Issue 4, 2022, Pages 527-541]

  • Virgin olive oil Investigation of the synergistic and antagonistic properties of Spirulina platensis and Moringa oleifera extracts on virgin olive oil [Volume 18, Issue 2, 2022, Pages 343-365]

W

  • Weight loss Effect of cinnamic acid on shelf life and quality of button mushroom at postharvest period [Volume 18, Issue 2, 2022, Pages 264-276]

  • Wheat flour Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour [Volume 18, Issue 2, 2022, Pages 330-342]

  • Wheat flour Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread [Volume 18, Issue 5, 2022, Pages 711-723]

Y

  • Yeast isolate Evaluation of probiotic and antifungal properties of the yeast isolated from buckwheat sourdough [Volume 18, Issue 5, 2022, Pages 575-588]

Z

  • Zataria multiflora Boiss Shelf life extension of chicken fillets by biodegradable chitosan coating containing Zataria multiflora Boiss essential oil during refrigeration [Volume 18, Issue 4, 2022, Pages 383-395]