C
-
Cinnamon
The Effect of Non-Thermal Plasma on Physical-Chemical and Microbial Properties of Cinnamon and Cumin [Volume 34, Issue 1, 2024, Pages 1-14]
-
Corn Tassel
Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
-
Cumin
The Effect of Non-Thermal Plasma on Physical-Chemical and Microbial Properties of Cinnamon and Cumin [Volume 34, Issue 1, 2024, Pages 1-14]
E
-
Effective moisture diffusivity coefficient
Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
-
Emulsion stability
Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
G
-
Gluten-free cake
Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
M
-
Meat sausage
Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
N
-
Nanoencapsulation
Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
P
-
Page model
Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
-
Pickering emulsion
Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
-
Prebiotic
Evaluation of the prebiotic effect of oat, rice, and barley bran on growth and activity of probiotic bacteria [Volume 34, Issue 1, 2024, Pages 35-53]
-
Probiotic
Evaluation of the prebiotic effect of oat, rice, and barley bran on growth and activity of probiotic bacteria [Volume 34, Issue 1, 2024, Pages 35-53]
Q
-
Qual-ity characteristics
Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
R
-
Rehydration
Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
S
-
Shelf life
Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
-
Soy protein nanoparticles
Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
-
Spices
The Effect of Non-Thermal Plasma on Physical-Chemical and Microbial Properties of Cinnamon and Cumin [Volume 34, Issue 1, 2024, Pages 1-14]
U
-
Ultrasonic bath
Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
-
Ultrasound
Effect of cold plasma and ultrasound pretreatments on the chemical compositions and antioxidant properties of the hydroalcoholic extract of Quince leaves [Volume 34, Issue 1, 2024, Pages 67-84]
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