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

  • Acidity The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions [Volume 20, Issue 2, 2024, Pages 229-236]

  • Adulteration Application of FT-IR Spectroscopy with Various Classification and Regression Models for Detection and Quantification of Sodium Hydrosulfite in Iranian Wheat Flour [Volume 20, Issue 3, 2024, Pages 17-31]

  • Adulteration Detection of Adulteration of Ground Meat by Spectral-based Techniques and Artificial Intelligence (2020-2024) [Volume 20, Issue 6, 2024, Pages 201-224]

  • Aloe vera The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]

  • Antibacterial Effect Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning [Volume 20, Issue 1, 2024, Pages 35-46]

  • Antioxidant Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [Volume 20, Issue 5, 2024, Pages 517-531]

  • Antioxidant Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates [Volume 20, Issue 3, 2024, Pages 33-47]

  • Antioxidant Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis [Volume 20, Issue 5, 2024, Pages 547-558]

  • Antioxidant Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method [Volume 20, Issue 5, 2024, Pages 559-572]

  • Antioxidant activity Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning [Volume 20, Issue 1, 2024, Pages 35-46]

  • Antioxidant activity Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties [Volume 20, Issue 2, 2024, Pages 295-308]

  • Antioxidant activity Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition [Volume 20, Issue 5, 2024, Pages 533-545]

  • Apple Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging [Volume 20, Issue 4, 2024, Pages 485-498]

  • Astaxanthin Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator [Volume 20, Issue 1, 2024, Pages 101-117]

  • Astaxanthin Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion [Volume 20, Issue 2, 2024, Pages 309-321]

B

  • Bay leaf essential oil Antimicrobial and Antioxidant Effects of Sage Seed Gum Film Incorporated with Laurus nobilis Essential Oil Nanoemulsion [Volume 20, Issue 5, 2024, Pages 607-620]

  • Ber fruit The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage [Volume 20, Issue 4, 2024, Pages 465-483]

  • Betacyanine Optimization of Pigment Extraction from Red Beet [Volume 20, Issue 4, 2024, Pages 381-393]

  • Betaxanthin Optimization of Pigment Extraction from Red Beet [Volume 20, Issue 4, 2024, Pages 381-393]

  • Bioactive extract Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning [Volume 20, Issue 1, 2024, Pages 35-46]

  • Bio-control Production of Gelatin-Pullulan- Nanofibers Cellulose Film Containing Salmonella Phages and Effect Its Anti-salmonella Against Salmonella typhimurium [Volume 20, Issue 2, 2024, Pages 267-279]

  • Bioreactor Design Exploring the Potential of Cultured Meat: Technological Advancements, Sustainability Prospects, and Challenges [Volume 20, Issue 3, 2024, Pages 81-103]

  • Biorefinery Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa [Volume 20, Issue 3, 2024, Pages 65-79]

  • Biosensors A Review of the Use of Microscopic Algae as Biological Sensors for Identifying Environmental Pollutants and Smart Packaging of Food Materials [Volume 20, Issue 1, 2024, Pages 165-181]

  • Biosorption Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables [Volume 20, Issue 1, 2024, Pages 119-134]

  • Bread Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets [Volume 20, Issue 1, 2024, Pages 153-164]

  • Breaded shrimp Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]

  • Brined cheese Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening [Volume 20, Issue 2, 2024, Pages 249-266]

  • Brined cheese Evaluation of Persian Gum Effect on Microbial, Physicochemical and Sensory Properties of Brined Ultrafiltered Cheese during Storage [Volume 20, Issue 5, 2024, Pages 589-605]

  • Bubbling Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice [Volume 20, Issue 1, 2024, Pages 63-74]

C

  • Cake Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets [Volume 20, Issue 1, 2024, Pages 153-164]

  • Canola oil Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition [Volume 20, Issue 5, 2024, Pages 533-545]

  • Carrier nanocapsules Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator [Volume 20, Issue 1, 2024, Pages 101-117]

  • Casein Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [Volume 20, Issue 4, 2024, Pages 369-380]

  • Celiac Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC) [Volume 20, Issue 1, 2024, Pages 47-62]

  • Celiace disease Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread [Volume 20, Issue 2, 2024, Pages 281-293]

  • Cereals Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets [Volume 20, Issue 1, 2024, Pages 153-164]

  • Cheese sauce Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [Volume 20, Issue 5, 2024, Pages 517-531]

  • Chicken nugget Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC) [Volume 20, Issue 1, 2024, Pages 47-62]

  • Chickpeas The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice [Volume 20, Issue 4, 2024, Pages 395-407]

  • Chitosan Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber [Volume 20, Issue 1, 2024, Pages 1-18]

  • Chitosan Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It [Volume 20, Issue 1, 2024, Pages 135-152]

  • Chitosan The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]

  • Chitosan coating Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature [Volume 20, Issue 4, 2024, Pages 447-463]

  • Citrus Preharvest Melatonin and Postharvest Xanthan Gum Coating Maintain the Quality of Orlando Tangelos during Storage [Volume 20, Issue 3, 2024, Pages 49-64]

  • Cohesiveness Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour [Volume 20, Issue 6, 2024, Pages 105-118]

  • Cold set emulsion filled gel Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study [Volume 20, Issue 5, 2024, Pages 499-515]

  • Color change Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method [Volume 20, Issue 5, 2024, Pages 559-572]

  • Concentration Polarization Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice [Volume 20, Issue 1, 2024, Pages 63-74]

  • CT number Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging [Volume 20, Issue 4, 2024, Pages 485-498]

  • Cucumber Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber [Volume 20, Issue 1, 2024, Pages 1-18]

  • Cultured Meat Exploring the Potential of Cultured Meat: Technological Advancements, Sustainability Prospects, and Challenges [Volume 20, Issue 3, 2024, Pages 81-103]

D

  • Dairy alternatives Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics [Volume 20, Issue 6, 2024, Pages 155-169]

  • Date fruit Investigation of Physicochemical and Antioxidant Properties of Shahani and Khassui Date's Palm and Kernel from Zarrin Dasht Region in Fars Province [Volume 20, Issue 4, 2024, Pages 409-416]

  • Date Kernel Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [Volume 20, Issue 5, 2024, Pages 517-531]

  • Date Kernel Investigation of Physicochemical and Antioxidant Properties of Shahani and Khassui Date's Palm and Kernel from Zarrin Dasht Region in Fars Province [Volume 20, Issue 4, 2024, Pages 409-416]

  • Degradable Biodegradable Packaging Made from Proteins [Volume 20, Issue 6, 2024, Pages 171-200]

  • Doogh The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh [Volume 20, Issue 1, 2024, Pages 19-34]

  • Drying Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]

E

  • Edible Coating Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber [Volume 20, Issue 1, 2024, Pages 1-18]

  • Edible Coating The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage [Volume 20, Issue 4, 2024, Pages 465-483]

  • Edible film Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics [Volume 20, Issue 4, 2024, Pages 417-431]

  • Effective moisture diffusivity coefficient Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]

  • Encapsulation Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It [Volume 20, Issue 1, 2024, Pages 135-152]

  • Environmental sustainability Exploring the Potential of Cultured Meat: Technological Advancements, Sustainability Prospects, and Challenges [Volume 20, Issue 3, 2024, Pages 81-103]

  • Enzymatic hydrolysi Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates [Volume 20, Issue 3, 2024, Pages 33-47]

  • Essential oils Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber [Volume 20, Issue 1, 2024, Pages 1-18]

  • Essential oils Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature [Volume 20, Issue 4, 2024, Pages 447-463]

  • Extrusion The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice [Volume 20, Issue 4, 2024, Pages 395-407]

F

  • Fatty acid Fatty Acid Profile and Chemical Composition of Three Populations of Southern Cattail (Typha domingensis) from South of Iran [Volume 20, Issue 6, 2024, Pages 137-153]

  • Fenneropenaeus merguiensis Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion [Volume 20, Issue 2, 2024, Pages 309-321]

  • Fermentation Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa [Volume 20, Issue 3, 2024, Pages 65-79]

  • Fermentation Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis [Volume 20, Issue 5, 2024, Pages 547-558]

  • Fermented sprouted lentil Effect of the Controlled Fermented Sprouted Lentil Containing Fennel Extract on the Characteristics of Wheat Bread [Volume 20, Issue 4, 2024, Pages 433-446]

  • Fiber Fatty Acid Profile and Chemical Composition of Three Populations of Southern Cattail (Typha domingensis) from South of Iran [Volume 20, Issue 6, 2024, Pages 137-153]

  • Firmness The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]

  • Firmness Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour [Volume 20, Issue 6, 2024, Pages 105-118]

  • Fish nugget Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]

  • Flax seed Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates [Volume 20, Issue 3, 2024, Pages 33-47]

  • Food packaging Biodegradable Packaging Made from Proteins [Volume 20, Issue 6, 2024, Pages 171-200]

  • Food Safety Production of Gelatin-Pullulan- Nanofibers Cellulose Film Containing Salmonella Phages and Effect Its Anti-salmonella Against Salmonella typhimurium [Volume 20, Issue 2, 2024, Pages 267-279]

  • Food security Exploring the Potential of Cultured Meat: Technological Advancements, Sustainability Prospects, and Challenges [Volume 20, Issue 3, 2024, Pages 81-103]

  • Fruit quality The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage [Volume 20, Issue 4, 2024, Pages 465-483]

  • Functional Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [Volume 20, Issue 5, 2024, Pages 517-531]

  • Functional properties The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice [Volume 20, Issue 4, 2024, Pages 395-407]

G

  • Gaduma Shirazi Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [Volume 20, Issue 4, 2024, Pages 369-380]

  • Gamma Aminobutyric Acid Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa [Volume 20, Issue 3, 2024, Pages 65-79]

  • Ginger Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature [Volume 20, Issue 4, 2024, Pages 447-463]

  • Gluten free Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC) [Volume 20, Issue 1, 2024, Pages 47-62]

  • Gluten free The Effect of Extrusion Technology on the Quality Characteristics of Gluten-free Cookies Based on Whole Chickpea Flour-xanthan Gum-broken Rice [Volume 20, Issue 4, 2024, Pages 395-407]

  • Gluten-free bread Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread [Volume 20, Issue 2, 2024, Pages 281-293]

  • Grape anthocyanin Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics [Volume 20, Issue 4, 2024, Pages 417-431]

H

  • Haematococcus microalgae Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage [Volume 20, Issue 4, 2024, Pages 351-367]

  • Heavy metals Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables [Volume 20, Issue 1, 2024, Pages 119-134]

  • HPMC Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC) [Volume 20, Issue 1, 2024, Pages 47-62]

I

  • Instant drink powder Production and Evaluation of Caffeine Nanochitosome and Instant Drink Powder Enriched with It [Volume 20, Issue 1, 2024, Pages 135-152]

  • Iron The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions [Volume 20, Issue 2, 2024, Pages 229-236]

L

  • LAB bacteria Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables [Volume 20, Issue 1, 2024, Pages 119-134]

  • Lactic acid bacteria Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa [Volume 20, Issue 3, 2024, Pages 65-79]

  • Lactic acid bacteria Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics [Volume 20, Issue 6, 2024, Pages 155-169]

  • Lavender essential oil Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition [Volume 20, Issue 5, 2024, Pages 533-545]

  • Lignan Investigating the Physicochemical Properties of Functional Cheese Sauce Powder Containing Date Kernel Extract and Whey Powder [Volume 20, Issue 5, 2024, Pages 517-531]

  • Low fat Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [Volume 20, Issue 1, 2024, Pages 75-83]

  • L. plantarum Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]

M

  • Machine learning Detection of Adulteration of Ground Meat by Spectral-based Techniques and Artificial Intelligence (2020-2024) [Volume 20, Issue 6, 2024, Pages 201-224]

  • Maltodextrin Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator [Volume 20, Issue 1, 2024, Pages 101-117]

  • Maltodextrin Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [Volume 20, Issue 1, 2024, Pages 75-83]

  • Mayonnaise sauce Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [Volume 20, Issue 4, 2024, Pages 369-380]

  • Melatonin Preharvest Melatonin and Postharvest Xanthan Gum Coating Maintain the Quality of Orlando Tangelos during Storage [Volume 20, Issue 3, 2024, Pages 49-64]

  • Microalgae Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets [Volume 20, Issue 1, 2024, Pages 153-164]

  • Microalgae A Review of the Use of Microscopic Algae as Biological Sensors for Identifying Environmental Pollutants and Smart Packaging of Food Materials [Volume 20, Issue 1, 2024, Pages 165-181]

  • Microwave Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta [Volume 20, Issue 6, 2024, Pages 119-136]

  • Microwave pretreatment Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties [Volume 20, Issue 2, 2024, Pages 295-308]

N

  • Nanocapsules carrying astaxanthin Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage [Volume 20, Issue 4, 2024, Pages 351-367]

  • Nano emulsion Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [Volume 20, Issue 4, 2024, Pages 369-380]

  • Nanoemulsion Antimicrobial and Antioxidant Effects of Sage Seed Gum Film Incorporated with Laurus nobilis Essential Oil Nanoemulsion [Volume 20, Issue 5, 2024, Pages 607-620]

  • NIR spectroscopy Detection of Adulteration of Ground Meat by Spectral-based Techniques and Artificial Intelligence (2020-2024) [Volume 20, Issue 6, 2024, Pages 201-224]

O

  • Oil Effect of Ultrasonication Time on Physical and Chemical Properties of Kilka Fish Oil, Corn Oil and Soybean Oil [Volume 20, Issue 5, 2024, Pages 573-585]

  • Oil absorption Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour [Volume 20, Issue 6, 2024, Pages 105-118]

  • Oleaster Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System [Volume 20, Issue 2, 2024, Pages 199-216]

  • Oleic acid The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit [Volume 20, Issue 3, 2024, Pages 1-15]

  • Oxidative spoilage Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage [Volume 20, Issue 4, 2024, Pages 351-367]

  • Ozonation Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening [Volume 20, Issue 2, 2024, Pages 249-266]

P

  • Paeonia officinalis Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta [Volume 20, Issue 6, 2024, Pages 119-136]

  • Pancreatin Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates [Volume 20, Issue 3, 2024, Pages 33-47]

  • Pathogen bacteria Production of Gelatin-Pullulan- Nanofibers Cellulose Film Containing Salmonella Phages and Effect Its Anti-salmonella Against Salmonella typhimurium [Volume 20, Issue 2, 2024, Pages 267-279]

  • Pepsin Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates [Volume 20, Issue 3, 2024, Pages 33-47]

  • Persian gum Evaluation of Persian Gum Effect on Microbial, Physicochemical and Sensory Properties of Brined Ultrafiltered Cheese during Storage [Volume 20, Issue 5, 2024, Pages 589-605]

  • Phase change materials Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System [Volume 20, Issue 2, 2024, Pages 199-216]

  • Phenolic compounds Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning [Volume 20, Issue 1, 2024, Pages 35-46]

  • Phenolic compounds Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method [Volume 20, Issue 5, 2024, Pages 559-572]

  • Physical modification Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread [Volume 20, Issue 2, 2024, Pages 281-293]

  • Physicochemical properties Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening [Volume 20, Issue 2, 2024, Pages 249-266]

  • Physicochemical properties Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging [Volume 20, Issue 4, 2024, Pages 485-498]

  • Physicochemical properties Biodegradable Packaging Made from Proteins [Volume 20, Issue 6, 2024, Pages 171-200]

  • Pickering Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [Volume 20, Issue 4, 2024, Pages 369-380]

  • Plant-based Proteins Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics [Volume 20, Issue 6, 2024, Pages 155-169]

  • Pomegranate anthocyanin Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics [Volume 20, Issue 4, 2024, Pages 417-431]

  • Pontogammarus maeoticus Comparison Astaxanthin Extraction of Fenneropenaeus merguiensis and Pontogammarus maeoticus by Using Organic Solvent, Sunflower Oil and Ionic Liquid Micro Emulsion [Volume 20, Issue 2, 2024, Pages 309-321]

  • Potassium The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions [Volume 20, Issue 2, 2024, Pages 229-236]

  • Probiotic film Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]

  • Prosopis farcta Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning [Volume 20, Issue 1, 2024, Pages 35-46]

  • Protein Biodegradable Packaging Made from Proteins [Volume 20, Issue 6, 2024, Pages 171-200]

  • Protein hydrolysates Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties [Volume 20, Issue 2, 2024, Pages 295-308]

  • PUFAs Fatty Acid Profile and Chemical Composition of Three Populations of Southern Cattail (Typha domingensis) from South of Iran [Volume 20, Issue 6, 2024, Pages 137-153]

  • Pumpkin seeds Using Microwave Pretreatment in the Enzymatic Hydrolysis of Pumpkin Seed Protein (Cucurbita maxima L.) by Alcalase and Investigating Its Antioxidant Properties [Volume 20, Issue 2, 2024, Pages 295-308]

Q

  • Quinoa Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC) [Volume 20, Issue 1, 2024, Pages 47-62]

R

  • Recirculation system Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System [Volume 20, Issue 2, 2024, Pages 199-216]

  • Red Beet Optimization of Pigment Extraction from Red Beet [Volume 20, Issue 4, 2024, Pages 381-393]

  • Respiration The Effect of Edible Coating with Alginate and Shirazi Thyme Essential Oil on the Qualitative Characteristics of Ber Fruit (Ziziphus mauritiana Lam.) during Storage [Volume 20, Issue 4, 2024, Pages 465-483]

  • Response surface method Optimization of Pigment Extraction from Red Beet [Volume 20, Issue 4, 2024, Pages 381-393]

  • Rheology The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh [Volume 20, Issue 1, 2024, Pages 19-34]

  • Rheology Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study [Volume 20, Issue 5, 2024, Pages 499-515]

S

  • Sage seed gum Antimicrobial and Antioxidant Effects of Sage Seed Gum Film Incorporated with Laurus nobilis Essential Oil Nanoemulsion [Volume 20, Issue 5, 2024, Pages 607-620]

  • Sapodilla The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit [Volume 20, Issue 3, 2024, Pages 1-15]

  • Sausage Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage [Volume 20, Issue 4, 2024, Pages 351-367]

  • Sausage Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin [Volume 20, Issue 1, 2024, Pages 75-83]

  • Scaffolding Exploring the Potential of Cultured Meat: Technological Advancements, Sustainability Prospects, and Challenges [Volume 20, Issue 3, 2024, Pages 81-103]

  • SEM/EDX Assessment of Cadmium, Lead and Nickel Removal Capacity of Lactic Acid Bacteria from Aqueous Solutions and Fresh Edible Vegetables [Volume 20, Issue 1, 2024, Pages 119-134]

  • Semi rigid aluminum container Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging [Volume 20, Issue 1, 2024, Pages 85-99]

  • Sensory analysis Improving the Texture of Shrimp Nugget Produced from Surimi in Combination with Carrageenan, Alginate and Xanthan [Volume 20, Issue 2, 2024, Pages 323-337]

  • Sensory evaluation Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method [Volume 20, Issue 5, 2024, Pages 559-572]

  • Sensory Properties Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator [Volume 20, Issue 1, 2024, Pages 101-117]

  • Sesame meal protein hydrolysate Optimization of Effective Factors on the Antioxidant and Antimicrobial Activity of Sesame Meal Protein Hydrolysate with Fermentation by Bacillus subtilis [Volume 20, Issue 5, 2024, Pages 547-558]

  • Shelf Life Evaluation of the Effect of Chitosan/Pectin Multi Layer Edible Coating Containing Microencapsulated Cinnamon or Thyme Essential Oils on Increasing the Postharvest Shelf Life of Cucumber [Volume 20, Issue 1, 2024, Pages 1-18]

  • Shelf Life Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature [Volume 20, Issue 4, 2024, Pages 447-463]

  • Shrinkage Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]

  • Slowest heating zone Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging [Volume 20, Issue 1, 2024, Pages 85-99]

  • Smart packaging A Review of the Use of Microscopic Algae as Biological Sensors for Identifying Environmental Pollutants and Smart Packaging of Food Materials [Volume 20, Issue 1, 2024, Pages 165-181]

  • Sodium nitrite Comparison of the Effect of Sodium Nitrite and Nanocapsules Carrying Astaxanthin from Haematococcus pluvialis with Maltodextrin-sodium Caseinate Combined Coating in Controlling Oxidative and Microbial Spoilage of Common Sausage [Volume 20, Issue 4, 2024, Pages 351-367]

  • Soybean Effect of Ultrasonication Time on Physical and Chemical Properties of Kilka Fish Oil, Corn Oil and Soybean Oil [Volume 20, Issue 5, 2024, Pages 573-585]

  • Spectroscopy Application of FT-IR Spectroscopy with Various Classification and Regression Models for Detection and Quantification of Sodium Hydrosulfite in Iranian Wheat Flour [Volume 20, Issue 3, 2024, Pages 17-31]

  • Spirulina Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets [Volume 20, Issue 1, 2024, Pages 153-164]

  • Spraying Preharvest Melatonin and Postharvest Xanthan Gum Coating Maintain the Quality of Orlando Tangelos during Storage [Volume 20, Issue 3, 2024, Pages 49-64]

  • Storage period Investigating the Effect of Ozone on the Physicochemical, Microbial and Sensory Properties of Brined Ultrafiltered Cheese During Ripening [Volume 20, Issue 2, 2024, Pages 249-266]

  • Storage period The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]

  • Storage period Evaluation of Persian Gum Effect on Microbial, Physicochemical and Sensory Properties of Brined Ultrafiltered Cheese during Storage [Volume 20, Issue 5, 2024, Pages 589-605]

  • Survival Investigation of Characteristics of Alginate Film Containing Probiotic Lactobacillus plantarum for Sliced Sausages Coating [Volume 20, Issue 2, 2024, Pages 183-198]

  • Sustainable food production Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics [Volume 20, Issue 6, 2024, Pages 155-169]

T

  • Texture Influence of k-Carrageenan on Whey Protein Isolate Cold-Set Emulsion Filled Gel: A Rheological and Mechanical Study [Volume 20, Issue 5, 2024, Pages 499-515]

  • Thermal efficiency Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System [Volume 20, Issue 2, 2024, Pages 199-216]

  • Tomato paste Effect of Using Astaxanthin from Haematococcus pluvialis as Free Form and as a Carrier Nanocapsules in Formulation of Tomato Paste and Evaluating Microbial and Qualitative Characteristics of the Product During Storage at Refrigerator [Volume 20, Issue 1, 2024, Pages 101-117]

  • Total phenol Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process [Volume 20, Issue 2, 2024, Pages 339-350]

  • Total phenol Investigation of Physicochemical and Antioxidant Properties of Shahani and Khassui Date's Palm and Kernel from Zarrin Dasht Region in Fars Province [Volume 20, Issue 4, 2024, Pages 409-416]

  • Total phenolic Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour [Volume 20, Issue 6, 2024, Pages 105-118]

  • Total soluble solids The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions [Volume 20, Issue 2, 2024, Pages 229-236]

  • Total sugar The Effect of Foliar Application of Silicon Fertilizer on Some Qualitative Traits and Mineral Compositions of ‘Barhee’ Date Fruit under Soil Salinity Conditions [Volume 20, Issue 2, 2024, Pages 229-236]

  • Transglutaminase The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh [Volume 20, Issue 1, 2024, Pages 19-34]

  • Typha domingensis Fatty Acid Profile and Chemical Composition of Three Populations of Southern Cattail (Typha domingensis) from South of Iran [Volume 20, Issue 6, 2024, Pages 137-153]

U

  • Ultrafiltration Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice [Volume 20, Issue 1, 2024, Pages 63-74]

  • Ultrafiltration Evaluation of Persian Gum Effect on Microbial, Physicochemical and Sensory Properties of Brined Ultrafiltered Cheese during Storage [Volume 20, Issue 5, 2024, Pages 589-605]

  • Ultrasonication Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta [Volume 20, Issue 6, 2024, Pages 119-136]

  • Ultrasound Effect of Ultrasonication Time on Physical and Chemical Properties of Kilka Fish Oil, Corn Oil and Soybean Oil [Volume 20, Issue 5, 2024, Pages 573-585]

W

  • Waxy rice Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread [Volume 20, Issue 2, 2024, Pages 281-293]

  • Weight loss The Effect of Edible Coatings on the Quality and Storage Life of Cherry cv. Lambert [Volume 20, Issue 2, 2024, Pages 237-247]

  • Wheat flour Application of FT-IR Spectroscopy with Various Classification and Regression Models for Detection and Quantification of Sodium Hydrosulfite in Iranian Wheat Flour [Volume 20, Issue 3, 2024, Pages 17-31]

  • Whey protein concentrate The Effect of Production Method and Simultaneous Use of Whey Protein Concentrate and Transglutaminase Enzyme on Rheological Characteristics and Microstructure of Doogh [Volume 20, Issue 1, 2024, Pages 19-34]

  • Whey protein concentrate Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics [Volume 20, Issue 4, 2024, Pages 417-431]

  • Wild sage seed gum Investigation of Ultrasound and Coating with Wild Sage and Xanthan Gums Pretreatments on the Quality, Phenolic Compounds, Antioxidant Activity, and Sensory Properties of Dried Cornelian Cherry by Infrared Method [Volume 20, Issue 5, 2024, Pages 559-572]

X

  • Xanthan The Effect of Xanthan-based Edible Coatings Enriched with Oleic Acid on the Storage Quality and Antioxidant Properties of Sapodilla (Manilkara zapota) Fruit [Volume 20, Issue 3, 2024, Pages 1-15]

  • Xanthan Gum Preharvest Melatonin and Postharvest Xanthan Gum Coating Maintain the Quality of Orlando Tangelos during Storage [Volume 20, Issue 3, 2024, Pages 49-64]

  • X-ray Investigating the Qualitative Changes of Golden Delicious Apple Variety during Storage Using X-ray Imaging [Volume 20, Issue 4, 2024, Pages 485-498]

Z

  • Zinc oxide nanoparticles Production of Whey Protein Concentrate Smart Film Containing Pomegranate and Red Grape Anthocyanin and Zinc Oxide Nanoparticles: Physicochemical and Structural Characteristics [Volume 20, Issue 4, 2024, Pages 417-431]