Keyword Index

A

  • Antioxidant Activity Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]
  • Antioxidant power Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]
  • Astaxanthin Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]

B

  • Bioactive compounds Effect of bioactive compounds on oxidative and lipolytic stability in cow's milk-based functional drink [Volume 36, Issue 1, 2026, Pages 49-60]
  • Bioactive compounds Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]

C

  • CIELAB colorimetric system Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]
  • Color Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]
  • Crustacean wastes Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]
  • Crust hardness Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]

E

  • Encapsulation Stability Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]

H

  • Hydrogel Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]

I

  • Inulin Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]
  • Inulin Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]
  • Iota-Carrageenan Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]

L

  • Lutein Investigation of Encapsulation Stability and Antioxidant Properties of Lutein in Iota-Carrageenan-Inulin Hydrogel [Volume 36, Issue 1, 2026, Pages 79-91]

M

  • Maillard reaction Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]
  • Malondialdehyde Effect of bioactive compounds on oxidative and lipolytic stability in cow's milk-based functional drink [Volume 36, Issue 1, 2026, Pages 49-60]
  • Microwaves Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]

O

  • Overall acceptance Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]

P

  • Peroxidase Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]
  • Pickering emulsion Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]
  • Postharvest quality Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]
  • Proline Impact of Tryptophan Treatment on Maintaining Marketability and Extending the Shelf Life of Sweet Cherry Fruit [Volume 36, Issue 1, 2026, Pages 15-32]

T

  • Total phenolic content Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]
  • Traditional extraction method Comparison of Astaxanthin Pigment Extraction from Shrimp Shells and Gammarus Crustacean Using Microwave and Soaking in Ionic Liquid Microemulsion in Water [Volume 36, Issue 1, 2026, Pages 1-13]

V

  • Viscosity Effect of replacing wheat flour with pumpkin powder on the batter viscosity and the physicochemical and sensory properties of pancakes [Volume 36, Issue 1, 2026, Pages 61-78]

W

  • Whey protein microgel Comparison of the effects of inulin and maltodextrin on the Pickering emulsions properties stabilized using whey protein microgels via the Maillard reaction [Volume 36, Issue 1, 2026, Pages 33-48]