A
-
Aloe vera gel
Effect of Aloe Vera Gel on the Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaise [Volume 21, Issue 1, 2025, Pages 61-77]
-
Anitoxidant
Shelf Life Extension of Grouper Fish Fillet (Epinephelus coioides) Using Biodegradable Chitosan/Chia Mucilage Coating Containing Rubia tinctorum L. Plant Extract [Volume 21, Issue 1, 2025, Pages 47-59]
-
Antioxidant
Preparation of Nanoniosomes at different Cholesterol Concentrations Using the Thin-film Hydration Method for Nanoencapsulation of Pure Polyphenolic Compounds [Volume 21, Issue 1, 2025, Pages 29-45]
-
Antioxidant
The Effect of L-glutathione Postharvest Treatment on the Physicochemical Characteristics of Sabrina Strawberry Fruit during Cold Storage [Volume 21, Issue 1, 2025, Pages 119-132]
B
-
Bioactive
Preparation of Nanoniosomes at different Cholesterol Concentrations Using the Thin-film Hydration Method for Nanoencapsulation of Pure Polyphenolic Compounds [Volume 21, Issue 1, 2025, Pages 29-45]
C
-
Carboxymethyl Cellulose
Investigating the Physicochemical and Antimicrobial Properties of Gelatin-carboxymethyl Cellulose Edible Film Containing Dorema aucheri Extract [Volume 21, Issue 1, 2025, Pages 103-117]
-
Chitosan
Effect of Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus) [Volume 21, Issue 1, 2025, Pages 13-27]
-
Coating
Effect of Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus) [Volume 21, Issue 1, 2025, Pages 13-27]
D
-
Donuts
Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [Volume 21, Issue 1, 2025, Pages 1-12]
-
Dorema aucheri
Investigating the Physicochemical and Antimicrobial Properties of Gelatin-carboxymethyl Cellulose Edible Film Containing Dorema aucheri Extract [Volume 21, Issue 1, 2025, Pages 103-117]
E
-
Edible Coating
Shelf Life Extension of Grouper Fish Fillet (Epinephelus coioides) Using Biodegradable Chitosan/Chia Mucilage Coating Containing Rubia tinctorum L. Plant Extract [Volume 21, Issue 1, 2025, Pages 47-59]
-
Edible coatings
The Use of Edible Coatings Pre and Post-harvesting on the Quality Characteristics of Golden Delicious Apple (Malus domestica cv. Golden Delicious) [Volume 21, Issue 1, 2025, Pages 79-101]
F
-
Film
Investigating the Physicochemical and Antimicrobial Properties of Gelatin-carboxymethyl Cellulose Edible Film Containing Dorema aucheri Extract [Volume 21, Issue 1, 2025, Pages 103-117]
-
Functional
Preparation of Nanoniosomes at different Cholesterol Concentrations Using the Thin-film Hydration Method for Nanoencapsulation of Pure Polyphenolic Compounds [Volume 21, Issue 1, 2025, Pages 29-45]
G
-
Gelatin
Investigating the Physicochemical and Antimicrobial Properties of Gelatin-carboxymethyl Cellulose Edible Film Containing Dorema aucheri Extract [Volume 21, Issue 1, 2025, Pages 103-117]
-
Grouper fillet
Shelf Life Extension of Grouper Fish Fillet (Epinephelus coioides) Using Biodegradable Chitosan/Chia Mucilage Coating Containing Rubia tinctorum L. Plant Extract [Volume 21, Issue 1, 2025, Pages 47-59]
L
-
Low fat
Effect of Aloe Vera Gel on the Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaise [Volume 21, Issue 1, 2025, Pages 61-77]
M
-
Malondialdehyde
The Use of Edible Coatings Pre and Post-harvesting on the Quality Characteristics of Golden Delicious Apple (Malus domestica cv. Golden Delicious) [Volume 21, Issue 1, 2025, Pages 79-101]
N
-
Nanoencapsulation
Preparation of Nanoniosomes at different Cholesterol Concentrations Using the Thin-film Hydration Method for Nanoencapsulation of Pure Polyphenolic Compounds [Volume 21, Issue 1, 2025, Pages 29-45]
-
Nutritional Properties
Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [Volume 21, Issue 1, 2025, Pages 1-12]
O
-
Oil absorption
Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [Volume 21, Issue 1, 2025, Pages 1-12]
-
Optimization
Effect of Aloe Vera Gel on the Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaise [Volume 21, Issue 1, 2025, Pages 61-77]
Q
-
Quinoa flour
Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [Volume 21, Issue 1, 2025, Pages 1-12]
R
-
Rubia tinctorum L
Shelf Life Extension of Grouper Fish Fillet (Epinephelus coioides) Using Biodegradable Chitosan/Chia Mucilage Coating Containing Rubia tinctorum L. Plant Extract [Volume 21, Issue 1, 2025, Pages 47-59]
S
-
Saponinization
Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [Volume 21, Issue 1, 2025, Pages 1-12]
-
Shelf Life
Effect of Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus) [Volume 21, Issue 1, 2025, Pages 13-27]
-
Shelf Life
Shelf Life Extension of Grouper Fish Fillet (Epinephelus coioides) Using Biodegradable Chitosan/Chia Mucilage Coating Containing Rubia tinctorum L. Plant Extract [Volume 21, Issue 1, 2025, Pages 47-59]
T
-
Titratable acids
The Use of Edible Coatings Pre and Post-harvesting on the Quality Characteristics of Golden Delicious Apple (Malus domestica cv. Golden Delicious) [Volume 21, Issue 1, 2025, Pages 79-101]
-
Total phenol
The Effect of L-glutathione Postharvest Treatment on the Physicochemical Characteristics of Sabrina Strawberry Fruit during Cold Storage [Volume 21, Issue 1, 2025, Pages 119-132]
-
Total phenol content
The Use of Edible Coatings Pre and Post-harvesting on the Quality Characteristics of Golden Delicious Apple (Malus domestica cv. Golden Delicious) [Volume 21, Issue 1, 2025, Pages 79-101]