Author Index

A

  • Abbasi, Hajar Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
  • Afzalian, Zohreh Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
  • Alami, M Evaluation of the nutrient losses during the production of concentrated yoghurt and labneh cheese at industrial level and in separating method [Volume 31, Issue 2, 2021, Pages 1-16]
  • Alibabaei, Zahra Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
  • Alizadeh, homa Study of physico-chemical and antioxidant properties of nanoemulsions containing cumin-lemon essential oils produced by spontaneous formation method [Volume 31, Issue 3, 2021, Pages 151-164]
  • Alizadeh behbahani, Behrooz Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
  • Alizadeh Khaledabad, Mohammad Production of Functional Chicken Sausage by Quinoa Flour and Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
  • Almasi, Hadi Preparation of antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake and studying its effect on oxidative stability of soybean oil [Volume 31, Issue 2, 2021, Pages 133-153]
  • Almasi, Hadi Production of Functional Chicken Sausage by Quinoa Flour and Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
  • Almasi, Hadi Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
  • AMINIFAR, MWHRNAZ Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
  • Asefi, Narmela The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
  • Ashouri, Mehrdad The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]

B

  • Babaei, Sedigheh Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
  • Balvardi, Mohammad The effect of osmotic dehydration before drying on the physicochemical and sensorial characteristics of dried onion slices [Volume 31, Issue 2, 2021, Pages 51-65]
  • Beigmohammadi, Faranak Optimizing the Production of Thermoplastic Starch using Cellulose Filler [Volume 31, Issue 4, 2021, Pages 97-113]
  • Bodbodak, Samad Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]

D

  • Dadashi, Saeed The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
  • Dehghannya, Jalal The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]

E

  • Ershadfarkar, Mahsa The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
  • Eshaghi, Mohammad Reza The effect of using sesame oil and sesame paste (Tahini) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties [Volume 31, Issue 1, 2021, Pages 115-128]

F

  • Fadavi, Abolfazl Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
  • Farahbaksh, Mitra A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
  • Farmani, Boukaga Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]
  • Farmani, Jamshid Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
  • Fathi, Nasim Preparation of antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake and studying its effect on oxidative stability of soybean oil [Volume 31, Issue 2, 2021, Pages 133-153]

G

  • Ghaderi, Farideh The effect of condensation (atmospheric and microwave) methods on the quality properties of roots water of turnip plants [Volume 31, Issue 4, 2021, Pages 19-33]
  • Ghanbarzadeh, Babak Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
  • Gharachorloo, Maryam The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
  • Gharekhani, Mehdi Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread [Volume 31, Issue 2, 2021, Pages 17-33]
  • Ghasemi, Ali Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
  • Ghassabnejad, Mehdi Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
  • Ghorbani, Ali Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
  • Goli, Mohammad Optimizing of Formulation in Diet Luz with Replacing Sucrose and almond with Stevioside-Isomalt and Ganoderma lucidum by Response Surface Methodology [Volume 31, Issue 2, 2021, Pages 173-199]
  • Golkar, Khalegh The Effect of Cooking Method on the Heavy Metal Residues of Some Fish Species of Caspian Sea [Volume 31, Issue 4, 2021, Pages 187-200]
  • Gorgan, Hoda Investigating the possibility of fortification probiotic dairy dessert with vitamin A and D3 [Volume 31, Issue 3, 2021, Pages 1-21]

H

  • HEIDARZADEH, MARJAN Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
  • Hojjati, Mohammad Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]
  • HOJJATI, MOHAMMAD Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
  • Honarvar, Masoud The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
  • Hosseini Ghaboos, Seyyed Hossein Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]

J

  • Jafari, Maryam The effect of condensation (atmospheric and microwave) methods on the quality properties of roots water of turnip plants [Volume 31, Issue 4, 2021, Pages 19-33]
  • Jahangir Esfahani, Hamid Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
  • Jalili, Maryam To Investigate the Quality of Olive Oils Distributed in the Market Based on the Determined Specifications in the National Standard of Iran [Volume 31, Issue 1, 2021, Pages 161-176]
  • Jooyandeh, Hossein Study on the Physicochemical, Microbial and Sensory Properties of Functional Soy Kefir Containing Soluble Soybean Polysaccharides during Cold Storage [Volume 31, Issue 2, 2021, Pages 101-116]

K

  • Karamian, Ardeshir Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
  • KARBALAEI AMINI, SEYEDEH SAEIDEH Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]
  • Karimzadeghan, Hosein Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
  • Kashaninejad, Mahdi Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
  • Khakbaz Heshmati, Maryam The effect of hot air velocity on drying kinetics and physicochemical properties of raspberry fruit powder produced by foam mat method [Volume 31, Issue 2, 2021, Pages 155-171]
  • KhalilianMovahed, mohammad Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]
  • Kheyabani, S Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
  • Khodaei, Mehdi Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
  • Khormali, Farhad Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
  • Khorshidi Rad, Arezo Optimizing of Formulation in Diet Luz with Replacing Sucrose and almond with Stevioside-Isomalt and Ganoderma lucidum by Response Surface Methodology [Volume 31, Issue 2, 2021, Pages 173-199]

M

  • Maghsoudlou, Y Evaluation of the nutrient losses during the production of concentrated yoghurt and labneh cheese at industrial level and in separating method [Volume 31, Issue 2, 2021, Pages 1-16]
  • Mahrousi, Tahereh Investigation of quality and shelf life of Fouman cookie fortified with rice bran using symmetric and asymmetric multivariate methods [Volume 31, Issue 1, 2021, Pages 95-114]
  • Maleki, Ramin The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
  • Mirarab Razi, Saeed The effect of basil seed gum and cress seed gum coatings on oil uptake and qualitative characteristics of fried carrot [Volume 31, Issue 3, 2021, Pages 119-132]
  • Mirhosseini, Setareh Effect of sage seed, guar gum and DATEM on qualitative properties of gluten-free cup cake, based on rice and oak Flour [Volume 31, Issue 4, 2021, Pages 129-153]
  • Moeininia, Maryam Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
  • Mohamadi Alasti, Fariba The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
  • Mohtarami, forogh Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
  • Motamedzadegan, Ali The effect of basil seed gum and cress seed gum coatings on oil uptake and qualitative characteristics of fried carrot [Volume 31, Issue 3, 2021, Pages 119-132]
  • Mousavi, Zahra Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
  • Movahedi, ّFarnaz Optimizing the Production of Thermoplastic Starch using Cellulose Filler [Volume 31, Issue 4, 2021, Pages 97-113]

N

  • Naseri, Mahmood Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]
  • Nateghi, Leila The effect of using sesame oil and sesame paste (Tahini) instead of part of hydrogenated oil in rice cookies formulation and evaluation of its physicochemical, textural and sensory properties [Volume 31, Issue 1, 2021, Pages 115-128]
  • Nateghi, Leila Evaluation the effect of pistacia atlantica gum essential oil on physicochemical, microbial and sensory properties of Jug cheese [Volume 31, Issue 2, 2021, Pages 67-87]
  • Nateghi, Leila Investigating the possibility of fortification probiotic dairy dessert with vitamin A and D3 [Volume 31, Issue 3, 2021, Pages 1-21]
  • Nateghi, Leila Study of possibility of gummy candy fortification with vitamin D3 and calcium [Volume 31, Issue 4, 2021, Pages 79-95]
  • Nazari, Elnaz Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread [Volume 31, Issue 2, 2021, Pages 17-33]
  • Nejaatian, Mohammad Effect of operating parameters on permeate flux and fouling behavior during clarification of pomegranate juice using ultrafiltration polymeric membrane [Volume 31, Issue 3, 2021, Pages 185-197]
  • Noshad, Mohammad Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]

P

  • Pourata, Rahmatollah Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]

R

  • Raftani Amiri, Zaynab Evaluation of the effect of of UVB radiation on vitamin D2 levels, antioxidant activity and microbial activity of white button mushrooms [Volume 31, Issue 2, 2021, Pages 201-223]
  • Rashidi, Ladan To Investigate the Quality of Olive Oils Distributed in the Market Based on the Determined Specifications in the National Standard of Iran [Volume 31, Issue 1, 2021, Pages 161-176]

S

  • Sadeghi, Morteza Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
  • Salehipour, FARIDEH Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]
  • Shafieejam, Razieh Investigation of the Synergistic Effect of Satureja Hortensis Essential Oil and Inulin on the Increase of the Shelf life and Quality of Taftoon Bread [Volume 31, Issue 2, 2021, Pages 89-100]
  • Shahabi-Ghahfarrokhi, Iman Investigation into the shelf life extending of chicken eggs using UV-C irradiated starch-oleic acid coating solutions [Volume 31, Issue 1, 2021, Pages 67-81]
  • Shahbazi, Feizollah Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
  • Shahmaleki, Mostafa Optimizing the Production of Thermoplastic Starch using Cellulose Filler [Volume 31, Issue 4, 2021, Pages 97-113]
  • Shirmohammadi, Majid Evaluation of the nutrient losses during the production of concentrated yoghurt and labneh cheese at industrial level and in separating method [Volume 31, Issue 2, 2021, Pages 1-16]

V

  • Vardizadeh, Farzaneh Evaluation of qualitative indicators of oil of rainbow trout waste and compared to common oils (sunflower oil and Kilka oil) in aquatic feed and human food [Volume 31, Issue 2, 2021, Pages 117-131]

Y

  • Yazdanpanah, Sedigheh Extraction of pectin from skin and cap of pumpkin by microwave [Volume 31, Issue 1, 2021, Pages 177-190]
  • Yazdanpanah, Sedigheh The effect of Transglutaminase Enzyme on the stability, thermogravimetry and rheological properties of low calorie white sauce [Volume 31, Issue 3, 2021, Pages 39-50]
  • YOUSEFI, SEYEDEH SHIMA Effect of Quince (Cydonia Oblonga) and Balangu (Lallemantia) Native Gums on Sensory Properties of Low-Fat Milky Dessert Using Principal Component Analysis (PCA) [Volume 31, Issue 3, 2021, Pages 109-118]

Z

  • Zamindar, Nafiseh Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
  • Zarifneshat, Saeid Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
  • Zeynali, Fariba Production of Functional Chicken Sausage by Quinoa Flour and Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
  • Ziaiifar, Aman Mohammad Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]