A
-
Acid treatment
Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
-
Acorn Flour
Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
-
Acoustic stiffness
Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
-
Acrylamide
The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
-
Acrylamide
Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
-
Activated soybean flour
The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
-
Active coating
Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
-
Active packaging
Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
-
Airborne ultrasonic
Application of hybrid drying of super critical CO2 and airborne ultrasonic in drying kinetic improvement of dunaliella salina [Volume 33, Issue 3, 2023, Pages 83-109]
-
Alcalase enzyme
Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
-
Alkalase
Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
-
Alkalization
The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
-
Aloe vera
The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time [Volume 30, Issue 3, 2020, Pages 203-219]
-
Aloe vera gel
Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
-
Alyssum homolocarpum
Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
-
Amino acids
The effect of thermal processing on the nutritional value of Clupeonella engrauliformis before and after canning [Volume 31, Issue 1, 2021, Pages 45-66]
-
Anisidine value
The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
-
Anthocyanin
Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
-
Anthocyanin
Investigating the effect of different physical and chemical parameters on the quality and stability of blackberry-enriched anthocyanin pigments [Volume 33, Issue 3, 2023, Pages 1-21]
-
Anthocyanins
Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins [Volume 33, Issue 2, 2023, Pages 125-141]
-
Antibacterial activity
Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
-
Antimicrobial
The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
-
Antimicrobial activity
Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
-
Antimicrobial activity
Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
-
Antimicrobial coating
Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
-
Antimicrobial effect
Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [(Articles in Press)]
-
Antioxidant
Investigation of Physicochemical and Microbial Properties of Chitosan / Silver / Cumin Extract Nanocomposite Film (L. Cuminum cyminum) [Volume 31, Issue 2, 2021, Pages 35-50]
-
Antioxidant
The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
-
Antioxidant
Antioxidant effect of hydroalcoholic extract of peppermint on chemical changes and sensory properties of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature [Volume 32, Issue 4, 2022, Pages 149-166]
-
Antioxidant
The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
-
Antioxidant active film
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]
-
Antioxidant active nanofibers
Preparation and evaluation of the characteristics of active electrospun nanofibers based on polycaprolactone containing cinnamon essential oil/β-cyclodextrin inclusion complex [Volume 32, Issue 3, 2022, Pages 159-178]
-
Antioxidant Activity
Effect of thyme and ginger metanoic extraction on the oxidative stability of sunflower oil [Volume 30, Issue 3, 2020, Pages 107-121]
-
Antioxidant Activity
Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
-
Antioxidant Activity
The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time [Volume 30, Issue 3, 2020, Pages 203-219]
-
Antioxidant Activity
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]
-
Antioxidant Activity
Production of Functional Chicken Sausage by Quinoa Flour and
Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
-
Antioxidant Activity
Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
-
Antioxidant Activity
Study of amino acid profile, solubility and antioxidant properties of quinoa protein hydrolysates [Volume 32, Issue 1, 2022, Pages 123-135]
-
Antioxidant Activity
Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
-
Antioxidant Activity
antioxidant effect of red quinoa carotenoid extract obtained by supercritical fluid extraction on soybean oil stabilization [Volume 33, Issue 1, 2023, Pages 83-96]
-
Antioxidant Activity
Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [(Articles in Press)]
-
Antioxidant activity، Extraction
Optimization of the phenolic and antioxidants extraction from Ganoderma Lucidum using maceration method [Volume 32, Issue 3, 2022, Pages 1-16]
-
Antioxidant properties
Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
-
Antioxidant properties
production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
-
Anzali Wetland
The evaluation of the quality of beta-carotene derived from Azolla Filiculoides in the
Anzali Wetland using the alkaline hydrolysis method in winter [Volume 30, Issue 3, 2020, Pages 19-31]
-
Anzali Wetland
Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
-
Apple
Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
-
Approximate compounds
The effect of thermal processing on the nutritional value of Clupeonella engrauliformis before and after canning [Volume 31, Issue 1, 2021, Pages 45-66]
-
Apricot fruit
Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
-
Aqueous Cinnamon Extract
Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
-
Aromatic compounds
Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
-
Artificial neural network
Drying process modeling of peach slices coated with basil seed and xanthan gums by infrared system [Volume 32, Issue 3, 2022, Pages 17-28]
-
Artificial neural network
Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]
-
Ascorbic acid
Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
-
Aseptic
Numerical simulation of lethality and f-value of a non-Newtonian fluid aseptic sterilization under the effect of fluid velocity and tube diameter in a double tubular exchanger [Volume 33, Issue 3, 2023, Pages 23-34]
-
Atmospheric pressure
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]
-
Azolla
The evaluation of the quality of beta-carotene derived from Azolla Filiculoides in the
Anzali Wetland using the alkaline hydrolysis method in winter [Volume 30, Issue 3, 2020, Pages 19-31]
B
-
Bacillus coagulans
Modeling colour degradation and microbial inactivation kinetics of tomato paste during in-container pasteurization process [Volume 31, Issue 3, 2021, Pages 51-62]
-
Bakery Products
Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
-
Baking bed
Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
-
Baking machine
Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
-
Balangu Lallemantia native gum
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]
-
Balangu seed gum
Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]
-
Balsamic vinegar
Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
-
Bamboo Fiber
Effects of using bamboo fiber and guar gum on physicochemical, rheological, shelf life and organoleptic characteristics of instant noodles [Volume 32, Issue 3, 2022, Pages 61-76]
-
Basil seed gum
Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]
-
Basil seed gum
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]
-
Beef
Effect of freezing on raw and cooked beef quality during five month of storage [Volume 30, Issue 4, 2020, Pages 81-93]
-
Beefsteak
Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
-
Beeswax
Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
-
Bell Pepper
Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper [Volume 32, Issue 4, 2022, Pages 121-147]
-
Beta-carotene
The effect of different ratios of lecithin-cholesterol on the encapsulation stability of beta-carotene loaded nanoliposomes [Volume 33, Issue 4, 2023, Pages 131-149]
-
Beta-cyclodextrin
Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
-
Bifidobacterium bifidum
Investigating the possibility of fortification probiotic dairy dessert with vitamin A and D3 [Volume 31, Issue 3, 2021, Pages 1-21]
-
Bifidobacterium lactis
Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
-
Bifidobacterium lactis BB12
Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
-
Bioactive peptide
Evaluation of functional properties of peptides obtained from hydrolysis of healthy wheat flour protein by sunn pest protease [Volume 32, Issue 4, 2022, Pages 75-85]
-
Bioactive peptide
Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
-
Biodegradability
Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
-
Biscuit
Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
-
Bitterness
The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
-
Blackberry
Investigating the effect of different physical and chemical parameters on the quality and stability of blackberry-enriched anthocyanin pigments [Volume 33, Issue 3, 2023, Pages 1-21]
-
Black Spot
The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]
-
Blended film
Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
-
Brix
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]
-
Broccoli
Comparison of drying method (Convective hot air, Microwave, Convective-microwave, Microwave-convective) on drying kinetic of broccoli foam [Volume 32, Issue 2, 2022, Pages 73-87]
-
Broccoli juice
Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
-
Broiler
Investigation into the qualitative changes of fillet of broiler chickens fed by diet containing eugenol and butyric acid glycerides [Volume 33, Issue 3, 2023, Pages 67-82]
-
Browning
Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
-
Browning
The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
-
Bruising
Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
-
Button mushroom
Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
-
Button mushroom
The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
-
Butyric acid glyceride
Investigation into the qualitative changes of fillet of broiler chickens fed by diet containing eugenol and butyric acid glycerides [Volume 33, Issue 3, 2023, Pages 67-82]
C
-
Caffeine
Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
-
Calcium
Study of possibility of gummy candy fortification with vitamin D3 and calcium [Volume 31, Issue 4, 2021, Pages 79-95]
-
Camarosa cultivar
The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]
-
Carbon dioxide
Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]
-
Carboxymethyl cellulose
Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
-
Carotenoid extract quinoa
antioxidant effect of red quinoa carotenoid extract obtained by supercritical fluid extraction on soybean oil stabilization [Volume 33, Issue 1, 2023, Pages 83-96]
-
Carrot
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]
-
Carrot juice
Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
-
Carrot powder
Investigation of the Influence of Packaging Film Type and Indoor Atmosphere on the Characteristics of Sangak Bread Enriched with Carrot Powder [Volume 31, Issue 3, 2021, Pages 23-37]
-
Catechin hydrate
Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
-
Chamomile
Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
-
Cheese whey
Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
-
Chemical composition
Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
-
Chemical composition
Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
-
Chemical composition
The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
-
Chicken Egg
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]
-
Chitosan
The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
-
Chitosan
Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
-
Chitosan
Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
-
Chitosan
Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper [Volume 32, Issue 4, 2022, Pages 121-147]
-
Chitosan
The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]
-
Chitosan
The effect of antimicrobial properties of nano-encapsulated red quinoa and ginseng extracts on the shelf life of cream [Volume 33, Issue 4, 2023, Pages 113-129]
-
Chitosan / Ag nanocomposite
Investigation of Physicochemical and Microbial Properties of Chitosan / Silver / Cumin Extract Nanocomposite Film (L. Cuminum cyminum) [Volume 31, Issue 2, 2021, Pages 35-50]
-
Cholesterol
Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
-
Cholesterol
The effect of different ratios of lecithin-cholesterol on the encapsulation stability of beta-carotene loaded nanoliposomes [Volume 33, Issue 4, 2023, Pages 131-149]
-
Citron peel
Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
-
Coating
The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
-
Coating
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]
-
Coating
Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]
-
Cocoa powder
The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
-
Coffee
Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
-
Coffee
Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
-
Color
The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
-
Color
Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
-
Colorimetry
Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
-
Color loss
Modeling colour degradation and microbial inactivation kinetics of tomato paste during in-container pasteurization process [Volume 31, Issue 3, 2021, Pages 51-62]
-
Color values
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]
-
Colour
The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
-
Common mallow
Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins [Volume 33, Issue 2, 2023, Pages 125-141]
-
Compressed tablet
Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]
-
Comsol Multiphysics
CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
-
Condensation
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]
-
Conservation laws of momentum
Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
-
Copigmentation
Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
-
Cordierite
Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
-
Cordierite-mullite
Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
-
Correlation coefficient
Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]
-
Cowpea Seed Extract
The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
-
Cress seed gum
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]
-
Cucumber
Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
-
Cumin
Investigation of Physicochemical and Microbial Properties of Chitosan / Silver / Cumin Extract Nanocomposite Film (L. Cuminum cyminum) [Volume 31, Issue 2, 2021, Pages 35-50]
-
Cumin
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]
-
Cydonia Oblong native gum
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]
D
-
Dairy beverage
Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
-
Dairy beverage
Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
-
Date kernel
Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
-
Date seed
Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
-
Date Syrup
CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
-
Decontamination
Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
-
Density
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]
-
Density
Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
-
Desorption isotherms
Moisture desorption isotherms of grape skin (Siah Sardasht cultivar) [Volume 32, Issue 4, 2022, Pages 1-12]
-
Dielectric barrier discharge
Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2020, Pages 85-107]
-
Diet
Investigation into the qualitative changes of fillet of broiler chickens fed by diet containing eugenol and butyric acid glycerides [Volume 33, Issue 3, 2023, Pages 67-82]
-
Diet Luz
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]
-
Digestibility
Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
-
Donuts
Investigate the properties of donuts prepared with vaseline cinnamon portulaca seed powder [Volume 32, Issue 2, 2022, Pages 15-30]
-
D-optimal mixed design
Optimizing the sensory properties and investigating the rheological properties of low-calorie dairy dessert containing sucralose-sorbitol sweetener with the D-optimal mixed design method [Volume 33, Issue 1, 2023, Pages 143-164]
-
Double tube heat exchanger
Numerical simulation of lethality and f-value of a non-Newtonian fluid aseptic sterilization under the effect of fluid velocity and tube diameter in a double tubular exchanger [Volume 33, Issue 3, 2023, Pages 23-34]
-
Dried apricot
Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
-
Drying
Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]
-
Drying
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]
-
Drying
Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
-
Drying
Drying process modeling of peach slices coated with basil seed and xanthan gums by infrared system [Volume 32, Issue 3, 2022, Pages 17-28]
-
Drying
Application of hybrid drying of super critical CO2 and airborne ultrasonic in drying kinetic improvement of dunaliella salina [Volume 33, Issue 3, 2023, Pages 83-109]
-
Drying kinetics
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]
-
Drying time
Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]
E
-
Earthenware
Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
-
Edible coating
Investigation of Physicochemical and Microbial Properties of Chitosan / Silver / Cumin Extract Nanocomposite Film (L. Cuminum cyminum) [Volume 31, Issue 2, 2021, Pages 35-50]
-
Edible coating
Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
-
Edible coating
The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
-
Edible Film
Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
-
Edible Film
production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
-
Effective moisture diffusion coefficient
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]
-
Effective moisture diffusivity coefficient
Effect of microwave pretreatment on drying kinetics color shrinkage and rehydration of dried orange slices [Volume 33, Issue 4, 2023, Pages 65-77]
-
Effects of sodium chloride / acetic acid marinade on some quality properties of Iranian one-humped camel meat
Effects of sodium chloride / acetic acid marinade on some quality properties of Iranian one-humped camel meat [Volume 28, Issue 1, 2018, Pages 145-160]
-
Eggplant slices
Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]
-
Electric field strength. Mutton
Impact of high voltage electric field thawing on the quality properties of frozen mutton [Volume 32, Issue 3, 2022, Pages 129-140]
-
Electrodes
Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
-
Electrospinning
Preparation and evaluation of the characteristics of active electrospun nanofibers based on polycaprolactone containing cinnamon essential oil/β-cyclodextrin inclusion complex [Volume 32, Issue 3, 2022, Pages 159-178]
-
Electrospinning
Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [(Articles in Press)]
-
Emulsion stability
Optimization of extraction yield and physicochemical and functional properties of Roman nettle [Volume 33, Issue 1, 2023, Pages 97-110]
-
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 [(Articles in Press)]
-
Encapsulation
Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
-
Enrichment
Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
-
Enzymatic system
Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
-
Equilibrium moisture content
Moisture desorption isotherms of grape skin (Siah Sardasht cultivar) [Volume 32, Issue 4, 2022, Pages 1-12]
-
Escherichia coli
Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
-
Essential Oil
Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability [Volume 30, Issue 4, 2020, Pages 181-198]
-
Essential Oil
Assess the effect of antioxidant and antimicrobial gum basil seeds and essential oil oregano in durability low-fat chocolate cake [Volume 31, Issue 1, 2021, Pages 17-31]
-
Essential Oil
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]
-
Essential Oil
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]
-
Essential Oil
The effect of microencapsulation on characteristics of orange peel essential oil of extracted from by- product of orange juice factories [Volume 32, Issue 2, 2022, Pages 109-121]
-
Ethanol
Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2020, Pages 39-51]
-
Ethanolic extract
Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
-
Ethylene
Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]
-
Ethylene absorbers
Comparison of the storage effect of straw and some ethylene absorbents in apricot fruit packaging [Volume 32, Issue 1, 2022, Pages 93-108]
-
Eugenol
Investigation into the qualitative changes of fillet of broiler chickens fed by diet containing eugenol and butyric acid glycerides [Volume 33, Issue 3, 2023, Pages 67-82]
-
Evaluation of some physicochemical properties of two species (Euthynnus affinis and Katsuwonus pelamis) of fresh and canned fishes in different storage times
Evaluation of some physicochemical properties of two species (Euthynnus affinis and Katsuwonus pelamis) of fresh and canned fishes in different storage times [Volume 25, Issue 1, 2015, Pages 15-24]
-
Extract
Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
-
Extract
Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
-
Extrusion
Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]
F
-
Farmed A. persicus fillet
Evaluation of the effect of rigor mortis on quality, nutritional value, and fatty acid profile changes of frozen farmed Acipenser persicus fillet [Volume 32, Issue 3, 2022, Pages 141-157]
-
Fat substitutes
Assess the effect of antioxidant and antimicrobial gum basil seeds and essential oil oregano in durability low-fat chocolate cake [Volume 31, Issue 1, 2021, Pages 17-31]
-
Fatty acid
The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
-
Fennel
Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
-
Fermentation
Studying the type of fish, salt concentration and fermentation time on the of Sensory characteristics Iranian fish sauce (Mahyaveh) [Volume 32, Issue 1, 2022, Pages 13-30]
-
Fermentation time
Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
-
Fermented dairy beverage
Investigation the effects of the native probiotic strains of Lactobacillus delbrueckii and Pediococcus pentosaceus on the chemical, microbial and sensory properties of doogh during storage [Volume 32, Issue 3, 2022, Pages 77-91]
-
Ferulago angulate
Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
-
Fiber
Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
-
Film
Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
-
Finite difference
Comparison of efficiency between two different numerical modeling methods to predict tomato paste temperature during pasteurization process. [Volume 31, Issue 1, 2021, Pages 83-94]
-
Finite element
Comparison of efficiency between two different numerical modeling methods to predict tomato paste temperature during pasteurization process. [Volume 31, Issue 1, 2021, Pages 83-94]
-
Fish
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]
-
Fish fillet
Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
-
Fishing method
Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
-
Fish oil
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]
-
Fish sauce
Studying the type of fish, salt concentration and fermentation time on the of Sensory characteristics Iranian fish sauce (Mahyaveh) [Volume 32, Issue 1, 2022, Pages 13-30]
-
Flatbread
Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
-
Flatbread
Comparison of different flatbread baking beds in terms of their feasibility and qualitative properties of the final product [Volume 33, Issue 3, 2023, Pages 49-66]
-
Flow behavior
Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2020, Pages 85-107]
-
Foaming ability
Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
-
Foam mat
Comparison of drying method (Convective hot air, Microwave, Convective-microwave, Microwave-convective) on drying kinetic of broccoli foam [Volume 32, Issue 2, 2022, Pages 73-87]
-
Foam mat drying
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]
-
Food additive
The evaluation of the quality of beta-carotene derived from Azolla Filiculoides in the
Anzali Wetland using the alkaline hydrolysis method in winter [Volume 30, Issue 3, 2020, Pages 19-31]
-
Fortified Puffed snack
Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]
-
Fouman Cookie
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]
-
Freezing
Effect of freezing on raw and cooked beef quality during five month of storage [Volume 30, Issue 4, 2020, Pages 81-93]
-
Freezing
Evaluation of the effect of rigor mortis on quality, nutritional value, and fatty acid profile changes of frozen farmed Acipenser persicus fillet [Volume 32, Issue 3, 2022, Pages 141-157]
-
Fresh cut
Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
-
Fruit quality
Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2020, Pages 109-121]
-
Fruit taste
Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2020, Pages 109-121]
-
Frying
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]
-
Frying
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]
-
Frying
Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]
-
FT-IR
Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2020, Pages 85-107]
-
Functional
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]
-
Functional
Study of possibility of gummy candy fortification with vitamin D3 and calcium [Volume 31, Issue 4, 2021, Pages 79-95]
-
Functional Cake powder
production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]
-
Functional products
Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
-
Functional properties
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]
-
Functional properties
Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
-
Functional property
Evaluation of functional properties of peptides obtained from hydrolysis of healthy wheat flour protein by sunn pest protease [Volume 32, Issue 4, 2022, Pages 75-85]
G
-
Ganoderma lucidum
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]
-
Garlic slices
Predicting Moisture Content of Garlic Slices During Infrared Drying Using Artificial Neural Network [Volume 33, Issue 3, 2023, Pages 35-47]
-
Gas chromatography
Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2020, Pages 39-51]
-
Gas chromatography
Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
-
Gelatin
Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt [Volume 30, Issue 4, 2020, Pages 123-135]
-
Gelatin
Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
-
Gelatin
Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
-
Gelatin
production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
-
Ginger essential oil
Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
-
Ginseng
The effect of antimicrobial properties of nano-encapsulated red quinoa and ginseng extracts on the shelf life of cream [Volume 33, Issue 4, 2023, Pages 113-129]
-
Glucose
Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
-
Gluten free bread
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]
-
Gluten free cake
Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
-
Gluten free cake
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]
-
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 [(Articles in Press)]
-
Grape
Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2020, Pages 109-121]
-
Grape seed oil
Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2020, Pages 27-38]
-
Grape seed oil
Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
-
Green tea
Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
-
Grilling
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]
-
Guar
Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce [Volume 30, Issue 3, 2020, Pages 77-87]
-
Guar gum
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]
-
Guar gum
Effects of using bamboo fiber and guar gum on physicochemical, rheological, shelf life and organoleptic characteristics of instant noodles [Volume 32, Issue 3, 2022, Pages 61-76]
-
Gummy candy
Study of possibility of gummy candy fortification with vitamin D3 and calcium [Volume 31, Issue 4, 2021, Pages 79-95]
H
-
Hardness
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]
-
Heating system
Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
-
Heavy metals
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]
-
Herbal distillates
Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2020, Pages 39-51]
-
Herbal tea
Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
-
Hibiscus saddariffa
Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
-
Homogenized milk
Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
-
Hot air
Comparison of drying method (Convective hot air, Microwave, Convective-microwave, Microwave-convective) on drying kinetic of broccoli foam [Volume 32, Issue 2, 2022, Pages 73-87]
-
Hydrocolloid
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]
-
Hydrogen peroxide
Effect of Power Ultrasound Treatment on The shelf Life of Edible Mushroom [Volume 32, Issue 2, 2022, Pages 139-152]
-
Hydrogen sulfide
The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
-
Hydrolysis
Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
-
Hydrophilicity
Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
-
Hyssopus officinalis
The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]
I
-
Image processing
Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
-
Indicators of corruption
Comparison of fatty acid profiles in Sea bream minced mixed with flesh Red meat Storage at refrigerated temperature (4 ° C) [Volume 30, Issue 3, 2020, Pages 51-63]
-
Industrial backing
Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
-
Infrared
Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
-
Infrared radiation
Drying process modeling of peach slices coated with basil seed and xanthan gums by infrared system [Volume 32, Issue 3, 2022, Pages 17-28]
-
Inulin
Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
-
Inulin
A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
-
Inulin
Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
-
Isomalt
production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]
J
-
Jug cheese
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]
K
-
Kefiran
Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [(Articles in Press)]
-
Kefir beverages
Studying about chemical Properties and the rate of ethanol in kefir beverage with traditional flavourings through durability period [Volume 30, Issue 4, 2020, Pages 39-51]
-
Keywords: Clove Extract
The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation [Volume 33, Issue 2, 2023, Pages 75-94]
-
Keywords: Essential oil
Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
-
Keywords: Green Tea Drink
Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
-
Key words: lactic acid bacteria
Effect of Lactobacillus plantarum on the changes of chemical and microbial properties of olive during shelf life [Volume 31, Issue 3, 2021, Pages 165-183]
-
Kilka fish
The effect of thermal processing on the nutritional value of Clupeonella engrauliformis before and after canning [Volume 31, Issue 1, 2021, Pages 45-66]
L
-
Lactic acid
Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
-
Lactic acid bacteria
Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
-
Lactobacillus acidophilus LA5
Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
-
Lactobacillus casei
Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink [Volume 32, Issue 1, 2022, Pages 137-149]
-
Lactobacillus paracasei
Investigation of probiotic properties of Lactobacillus paracasei isolated from traditional cheese in Iran [Volume 32, Issue 4, 2022, Pages 57-73]
-
Lactobacillus plantarum
Effect of Lactobacillus plantarum on the changes of chemical and microbial properties of olive during shelf life [Volume 31, Issue 3, 2021, Pages 165-183]
-
Lavender
Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
-
Leishmania major parasite
Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
-
Lemon beverage
Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
-
Lethality
Numerical simulation of lethality and f-value of a non-Newtonian fluid aseptic sterilization under the effect of fluid velocity and tube diameter in a double tubular exchanger [Volume 33, Issue 3, 2023, Pages 23-34]
-
Lightness
The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
-
Linseed oil
Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
-
Low calorie
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]
-
Low calorie dessert
Optimizing the sensory properties and investigating the rheological properties of low-calorie dairy dessert containing sucralose-sorbitol sweetener with the D-optimal mixed design method [Volume 33, Issue 1, 2023, Pages 143-164]
-
Low fat
Production of Functional Chicken Sausage by Quinoa Flour and
Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
-
Low-fat yogurt
Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt [Volume 30, Issue 4, 2020, Pages 123-135]
-
Low temperature storage
Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
-
Lycopene
Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]
M
-
Maceration method
Optimization of the phenolic and antioxidants extraction from Ganoderma Lucidum using maceration method [Volume 32, Issue 3, 2022, Pages 1-16]
-
Macrobrachium nipponense
Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
-
Mahyaveh
Studying the type of fish, salt concentration and fermentation time on the of Sensory characteristics Iranian fish sauce (Mahyaveh) [Volume 32, Issue 1, 2022, Pages 13-30]
-
Mayonnaise Sauce
The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation [Volume 33, Issue 2, 2023, Pages 75-94]
-
Meal
Investigation of the effect of microwave pretreatment on oil extraction efficiency from safflower oilseed and physicochemical properties of produced oil and meal [Volume 32, Issue 4, 2022, Pages 103-120]
-
Mechanical damage
Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
-
Melanoidins
Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
-
Melanosis
The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]
-
Melatonin
Effect of melatonin postharvest application on nutritional quality and shelf life of fresh-cut mushrooms (Agaricus bisporus) [Volume 32, Issue 3, 2022, Pages 111-128]
-
Membrane Process
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]
-
Mentha aquatica
Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
-
Mentha pulegium
Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
-
Mentha pulegium (L.)
Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
-
Microbial activity
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]
-
Microbial quality
Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
-
Microencapsulate
The effect of microencapsulation on characteristics of orange peel essential oil of extracted from by- product of orange juice factories [Volume 32, Issue 2, 2022, Pages 109-121]
-
Microencapsulation
Production of encapsulated probiotic chocolate containing Bifidobacterium bifidum alginate-whey and evaluation of physicochemical, sensory and shelf life [Volume 33, Issue 1, 2023, Pages 111-127]
-
Microwave radiation
Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
-
Microwave treatment
Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
-
Migliol
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]
-
Milk permeate
Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate [Volume 30, Issue 3, 2020, Pages 33-49]
-
Milky dessert
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]
-
Millet
Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
-
Mitschka method
Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce [Volume 30, Issue 3, 2020, Pages 77-87]
-
MMF model
The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
-
Modeling
Modeling colour degradation and microbial inactivation kinetics of tomato paste during in-container pasteurization process [Volume 31, Issue 3, 2021, Pages 51-62]
-
Modelling
Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
-
Modelling
CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
-
Modified atmosphere
Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]
-
Modified atmosphere
Investigation of the Influence of Packaging Film Type and Indoor Atmosphere on the Characteristics of Sangak Bread Enriched with Carrot Powder [Volume 31, Issue 3, 2021, Pages 23-37]
-
Modified Atmosphere Packaging
Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper [Volume 32, Issue 4, 2022, Pages 121-147]
-
Moisture content
Drying process modeling of peach slices coated with basil seed and xanthan gums by infrared system [Volume 32, Issue 3, 2022, Pages 17-28]
-
Morphology
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]
-
Morphology
Preparation and evaluation of the characteristics of active electrospun nanofibers based on polycaprolactone containing cinnamon essential oil/β-cyclodextrin inclusion complex [Volume 32, Issue 3, 2022, Pages 159-178]
-
Mucilage extraction
Optimization of extraction yield and physicochemical and functional properties of Roman nettle [Volume 33, Issue 1, 2023, Pages 97-110]
-
Mung bean flour
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]
N
-
NanoClay
Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
-
Nanoemulsion
Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
-
Nanoemulsion
The effects of chitosan nanoemulsion coating containing Hyssopus officinalis essential oil on melanosis phenomenon in chill stored shrimp samples [Volume 33, Issue 1, 2023, Pages 49-67]
-
Nanomulsion
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]
-
Natural pigment
The evaluation of the quality of beta-carotene derived from Azolla Filiculoides in the
Anzali Wetland using the alkaline hydrolysis method in winter [Volume 30, Issue 3, 2020, Pages 19-31]
-
Natural pigments
Investigating the effect of different physical and chemical parameters on the quality and stability of blackberry-enriched anthocyanin pigments [Volume 33, Issue 3, 2023, Pages 1-21]
-
Net isosteric heat
Moisture desorption isotherms of grape skin (Siah Sardasht cultivar) [Volume 32, Issue 4, 2022, Pages 1-12]
-
Non-enzymatic browning reaction
Inhibition of non-enzymatic browning of white and whole egg powder by enzymatic treatment and pH change: effect on physicochemical and sensory properties [Volume 33, Issue 1, 2023, Pages 129-141]
-
Noodles
Effects of using bamboo fiber and guar gum on physicochemical, rheological, shelf life and organoleptic characteristics of instant noodles [Volume 32, Issue 3, 2022, Pages 61-76]
-
Numerical simulation
Numerical simulation of lethality and f-value of a non-Newtonian fluid aseptic sterilization under the effect of fluid velocity and tube diameter in a double tubular exchanger [Volume 33, Issue 3, 2023, Pages 23-34]
-
Nutritional properties
Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2020, Pages 109-121]
-
Nutritional Value
Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
O
-
Oak flour
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]
-
Ohmic heating
Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
-
Oil
Physical and chemical properties of oils extracted from fat tissues of ostrich (Canadian black neck breed) [Volume 32, Issue 2, 2022, Pages 43-57]
-
Oil migration
Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
-
Oil oxidation
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]
-
Oil quality indicators
Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2020, Pages 27-38]
-
Okra gum
The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
-
Oleic acid
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]
-
Oleogels
Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
-
Olive
Effect of Lactobacillus plantarum on the changes of chemical and microbial properties of olive during shelf life [Volume 31, Issue 3, 2021, Pages 165-183]
-
Oncorhynchus mykiss
Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
-
Oncorhynchus mykiss Fish
Antioxidant effect of hydroalcoholic extract of peppermint on chemical changes and sensory properties of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature [Volume 32, Issue 4, 2022, Pages 149-166]
-
Onion
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]
-
Orange
Effect of microwave pretreatment on drying kinetics color shrinkage and rehydration of dried orange slices [Volume 33, Issue 4, 2023, Pages 65-77]
-
Orange peel
The effect of microencapsulation on characteristics of orange peel essential oil of extracted from by- product of orange juice factories [Volume 32, Issue 2, 2022, Pages 109-121]
-
Organoleptic Properties
Physicochemical and sensory properties of oil cake enriched with cinnamon extract [Volume 33, Issue 2, 2023, Pages 43-55]
-
Osmotic dehydration
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]
-
Osmotic dehydration
Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
-
Oxidation
The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
-
Oxidation
Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
-
Oxidative deterioration
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]
-
Oxygen
Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]
P
-
Packaging
Investigation of the Influence of Packaging Film Type and Indoor Atmosphere on the Characteristics of Sangak Bread Enriched with Carrot Powder [Volume 31, Issue 3, 2021, Pages 23-37]
-
Packaging
Comparison of the storage effect of straw and some ethylene absorbents in apricot fruit packaging [Volume 32, Issue 1, 2022, Pages 93-108]
-
Packaging
production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
-
Packaging
Characteristics of Eco-Friendly Nanocomposie Films Based on Basil Seed Mucilage Rainforced with Carboxymethyl Cellulose and Nanoclay [Volume 33, Issue 4, 2023, Pages 77-94]
-
Page model
Effect of microwave pretreatment on drying kinetics color shrinkage and rehydration of dried orange slices [Volume 33, Issue 4, 2023, Pages 65-77]
-
Pan bread
The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
-
Pasteurized Cream
The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
-
PDI
Investigation of the effect of microwave pretreatment on oil extraction efficiency from safflower oilseed and physicochemical properties of produced oil and meal [Volume 32, Issue 4, 2022, Pages 103-120]
-
Peppermint essential oil
The use of Okra gum-Peppermint essential oil bioactive edible coating to improve shelf-life of buffalo meat [Volume 32, Issue 4, 2022, Pages 13-36]
-
Peppermint extract
Antioxidant effect of hydroalcoholic extract of peppermint on chemical changes and sensory properties of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature [Volume 32, Issue 4, 2022, Pages 149-166]
-
Peptide
Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
-
Permeate flux
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]
-
Peroxide Safflower oil
Investigation of the effect of microwave pretreatment on oil extraction efficiency from safflower oilseed and physicochemical properties of produced oil and meal [Volume 32, Issue 4, 2022, Pages 103-120]
-
Peroxide value
The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
-
Pesticide residue
Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
-
Phenol
Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability [Volume 30, Issue 4, 2020, Pages 181-198]
-
Phenolic Compounds
Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks [Volume 31, Issue 1, 2021, Pages 1-15]
-
Phenolic Compounds
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]
-
Phenolic Compounds
Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
-
Physical and chemical properties
Physical and chemical properties of oils extracted from fat tissues of ostrich (Canadian black neck breed) [Volume 32, Issue 2, 2022, Pages 43-57]
-
Physical properties
Optimizing the Production of Thermoplastic Starch using Cellulose Filler [Volume 31, Issue 4, 2021, Pages 97-113]
-
Physico-chemical properties
Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
-
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 [(Articles in Press)]
-
Pistachio
The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
-
Plantago major
Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
-
Poly(caprolactone)
Preparation and evaluation of the characteristics of active electrospun nanofibers based on polycaprolactone containing cinnamon essential oil/β-cyclodextrin inclusion complex [Volume 32, Issue 3, 2022, Pages 159-178]
-
Polydextrose
Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt [Volume 30, Issue 4, 2020, Pages 123-135]
-
Polyphenol
The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
-
Pomegranate juice clarification
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]
-
Porosity
Optimization of Formulation and Conditions of the Extrusion process fortified puffed snack Containing Jujube flour [Volume 31, Issue 1, 2021, Pages 143-159]
-
Prebiotic
Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
-
Prebiotic
A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
-
Prebiotic
Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
-
Principal component analysis
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]
-
Probiotic
Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
-
Probiotic
Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
-
Probiotic
Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
-
Probiotic
Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
-
Probiotic chocolate
Production of encapsulated probiotic chocolate containing Bifidobacterium bifidum alginate-whey and evaluation of physicochemical, sensory and shelf life [Volume 33, Issue 1, 2023, Pages 111-127]
-
Probiotic Potential
Investigation of probiotic properties of Lactobacillus paracasei isolated from traditional cheese in Iran [Volume 32, Issue 4, 2022, Pages 57-73]
-
Process by-product
The effect of microencapsulation on characteristics of orange peel essential oil of extracted from by- product of orange juice factories [Volume 32, Issue 2, 2022, Pages 109-121]
-
Promastigote
Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
-
Properties
Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
-
Protease inhibitor
The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
-
Protein hydrolyzed
Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
-
Pumpkin
Extraction of pectin from skin and cap of pumpkin by microwave [Volume 31, Issue 1, 2021, Pages 177-190]
-
Pumpkin
Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
Q
-
Quality
Effect of freezing on raw and cooked beef quality during five month of storage [Volume 30, Issue 4, 2020, Pages 81-93]
-
Quality
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]
-
Quality
Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
-
Quality change
Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
-
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 [(Articles in Press)]
-
Quality control
Quantitative and Qualitative Control of Some of Aromatic Herbal Tea in the Market in Iran [Volume 33, Issue 3, 2023, Pages 111-123]
-
Quality properties
Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
-
Quinoa
Production of Functional Chicken Sausage by Quinoa Flour and
Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]
-
Quinoa
Study of amino acid profile, solubility and antioxidant properties of quinoa protein hydrolysates [Volume 32, Issue 1, 2022, Pages 123-135]
-
Quinoa
The effect of antimicrobial properties of nano-encapsulated red quinoa and ginseng extracts on the shelf life of cream [Volume 33, Issue 4, 2023, Pages 113-129]
-
Quinoa Seed Flour
production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]
R
-
Rainbow trout
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]
-
Raisin
Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
-
Raspberry powder
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]
-
Redness
The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
-
Rehydration
Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
-
Rehydration
Optimization of artificial neural network structure by using genetic algorithm for predicting dehydration process parameters by osmosis-ultrasound method from kiwifruit [Volume 33, Issue 2, 2023, Pages 95-108]
-
Rehydration ratio
Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
-
Relaxation time
Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
-
Respiration
Effect of Basil and Balangu seeds gum on sensorial properties, quality and shelf life of peaches [Volume 30, Issue 3, 2020, Pages 137-149]
-
Response surface methodology
Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
-
Response surface methodology
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]
-
Response surface methodology
Evaluation of edible film and modified atmosphere packaging on the improvement of quality and shelf life of bell pepper [Volume 32, Issue 4, 2022, Pages 121-147]
-
Rheological properties
Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
-
Rheology
Effect of combination of inulin-gelatin and polydextrose-gelatin on rheological and sensory properties of low-fat yogurt [Volume 30, Issue 4, 2020, Pages 123-135]
-
Rheology
Optimizing the sensory properties and investigating the rheological properties of low-calorie dairy dessert containing sucralose-sorbitol sweetener with the D-optimal mixed design method [Volume 33, Issue 1, 2023, Pages 143-164]
-
Rice
Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
-
Rice
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]
-
Rice Bran
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]
-
Rice Bran
Formulation of probiotic dairy fermented drink based containing rice bran extract [Volume 33, Issue 4, 2023, Pages 11-28]
-
Rice cookies
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]
-
Rice flour
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]
-
Rigor mortis
Evaluation of the effect of rigor mortis on quality, nutritional value, and fatty acid profile changes of frozen farmed Acipenser persicus fillet [Volume 32, Issue 3, 2022, Pages 141-157]
-
Roasting
Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean [Volume 33, Issue 1, 2023, Pages 33-48]
-
Roasting
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]
-
Roman nettle
Optimization of extraction yield and physicochemical and functional properties of Roman nettle [Volume 33, Issue 1, 2023, Pages 97-110]
-
Rosemary essential oil
Production of active food packaging film based on gelatin/aloe vera gel containing rosemary essential oil [Volume 33, Issue 2, 2023, Pages 109-123]
-
Rot
The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]
-
Rotative oven
Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
-
RSM
Assess the effect of antioxidant and antimicrobial gum basil seeds and essential oil oregano in durability low-fat chocolate cake [Volume 31, Issue 1, 2021, Pages 17-31]
S
-
Sage seed gum
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]
-
Salvia officinalis essential oil
production of antimicrobial active edible film based on gelatin containing salvia officinalis essential oil: physical, mechanical, antioxidant and antimicrobial properties [Volume 33, Issue 4, 2023, Pages 29-43]
-
Sangak bread
Investigation of the Influence of Packaging Film Type and Indoor Atmosphere on the Characteristics of Sangak Bread Enriched with Carrot Powder [Volume 31, Issue 3, 2021, Pages 23-37]
-
Saturated fatty acids
Comparison of fatty acid profiles in Sea bream minced mixed with flesh Red meat Storage at refrigerated temperature (4 ° C) [Volume 30, Issue 3, 2020, Pages 51-63]
-
Savory essential oil
Effect of carboxymethyl cellulose-based active coatings containing savory and ginger essential oils on shelf life and some postharvest properties of fresh cucumber [Volume 32, Issue 2, 2022, Pages 123-138]
-
Sea bream
Comparison of fatty acid profiles in Sea bream minced mixed with flesh Red meat Storage at refrigerated temperature (4 ° C) [Volume 30, Issue 3, 2020, Pages 51-63]
-
Semnan Traditional Cheese
Investigation of probiotic properties of Lactobacillus paracasei isolated from traditional cheese in Iran [Volume 32, Issue 4, 2022, Pages 57-73]
-
Sensitivity analysis
Optimization of artificial neural network structure by using genetic algorithm for predicting dehydration process parameters by osmosis-ultrasound method from kiwifruit [Volume 33, Issue 2, 2023, Pages 95-108]
-
Sensorial properties
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]
-
Sensory evaluation
Studying the type of fish, salt concentration and fermentation time on the of Sensory characteristics Iranian fish sauce (Mahyaveh) [Volume 32, Issue 1, 2022, Pages 13-30]
-
Sensory evaluation
Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
-
Sensory Properties
production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]
-
Sensory Properties
Optimizing the sensory properties and investigating the rheological properties of low-calorie dairy dessert containing sucralose-sorbitol sweetener with the D-optimal mixed design method [Volume 33, Issue 1, 2023, Pages 143-164]
-
Separation of Impurities
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]
-
Serine protease
Evaluation of functional properties of peptides obtained from hydrolysis of healthy wheat flour protein by sunn pest protease [Volume 32, Issue 4, 2022, Pages 75-85]
-
Sesame cake
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]
-
Sesame oil
Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2020, Pages 27-38]
-
Sesame oil
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]
-
Sesame paste
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]
-
Shallot
A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
-
Shelf life
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]
-
Shelf life
Effect of Lactobacillus plantarum on the changes of chemical and microbial properties of olive during shelf life [Volume 31, Issue 3, 2021, Pages 165-183]
-
Shelf life
Comparison of the storage effect of straw and some ethylene absorbents in apricot fruit packaging [Volume 32, Issue 1, 2022, Pages 93-108]
-
Shelf life
Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
-
Shelf life
The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
-
Shelf life
The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation [Volume 33, Issue 2, 2023, Pages 75-94]
-
Shrimp sauce
Evaluation of freshness of shrimp (Macrobrachium nipponense) from Anzali wetland on microbial, chemical, sensory and shelf life of sauce product at 4 ° C [Volume 33, Issue 1, 2023, Pages 17-32]
-
Shrinkage
Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
-
Shrinkage
Estimation of shrinkage and rehydration in apple slices dried by infrared radiation using intermittent heating method [Volume 31, Issue 4, 2021, Pages 35-49]
-
Sigmoid activation function
Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]
-
Silver nanoparticles
Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [(Articles in Press)]
-
Simulation
Developing a rotary bread baking machine with an indirect heating system to increase the product quality using numerical techniques [Volume 32, Issue 2, 2022, Pages 89-107]
-
Smart packing
Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins [Volume 33, Issue 2, 2023, Pages 125-141]
-
Sodium alginate
Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
-
Sodium alginate
Production of encapsulated probiotic chocolate containing Bifidobacterium bifidum alginate-whey and evaluation of physicochemical, sensory and shelf life [Volume 33, Issue 1, 2023, Pages 111-127]
-
Solids gain
Optimization of artificial neural network structure by using genetic algorithm for predicting dehydration process parameters by osmosis-ultrasound method from kiwifruit [Volume 33, Issue 2, 2023, Pages 95-108]
-
Solvent retention capacity
Evaluation of functional properties of peptides obtained from hydrolysis of healthy wheat flour protein by sunn pest protease [Volume 32, Issue 4, 2022, Pages 75-85]
-
Sour lemon
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]
-
Soybean oil
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]
-
Soybean oil
Comparison of free and encapsulated extracts of Mentha pulegium's leaves in Allysum homolocarpum, chitosan and chitosan- Allysum homolocarpum on oxidative stability of soybean oil during 18 days incubation conditions [Volume 32, Issue 3, 2022, Pages 29-60]
-
Soybean oil
antioxidant effect of red quinoa carotenoid extract obtained by supercritical fluid extraction on soybean oil stabilization [Volume 33, Issue 1, 2023, Pages 83-96]
-
Soybean Seed Extract
The effect of soybean and cowpea seeds extract on some physicochemical and microbial properties and protease activity of pasteurized cream [Volume 30, Issue 3, 2020, Pages 1-18]
-
Soy-kefir
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]
-
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 [(Articles in Press)]
-
Soy yogurt
Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
-
Sprouted flour
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]
-
SSPS
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]
-
Stability factors
Investigating the effect of different physical and chemical parameters on the quality and stability of blackberry-enriched anthocyanin pigments [Volume 33, Issue 3, 2023, Pages 1-21]
-
Staling
The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
-
Staphylococcus aureus
Evaluation of Antibacterial Activity and Chemical Composition Determination of Essential Oil of Mentha aquatica Collected from north of Iran [Volume 30, Issue 4, 2020, Pages 199-210]
-
Starch
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]
-
Stevioside-Isomalt
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]
-
Storage method
Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
-
Storage period
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]
-
Storage time
Effect of Microwave Irradiation on Pesticides Residues and Physiochemical and Microbial Properties of Dried Apricots during Storage Time [Volume 30, Issue 3, 2020, Pages 151-167]
-
Strach
Evaluation of properties of intelligent pH-sensitive films based on starch/tragacanth and common mallow (Malva sylvestris) anthocyanins [Volume 33, Issue 2, 2023, Pages 125-141]
-
Straw
Comparison of the storage effect of straw and some ethylene absorbents in apricot fruit packaging [Volume 32, Issue 1, 2022, Pages 93-108]
-
Strawberry
The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]
-
Sucrose
Optimization of artificial neural network structure by using genetic algorithm for predicting dehydration process parameters by osmosis-ultrasound method from kiwifruit [Volume 33, Issue 2, 2023, Pages 95-108]
-
Sunflower
Optimization of oil extraction from sunflower seeds using the microwave- ultrasound pretreatment [Volume 30, Issue 4, 2020, Pages 151-167]
-
Supercritical CO2
Application of hybrid drying of super critical CO2 and airborne ultrasonic in drying kinetic improvement of dunaliella salina [Volume 33, Issue 3, 2023, Pages 83-109]
-
Supercritical fluid
antioxidant effect of red quinoa carotenoid extract obtained by supercritical fluid extraction on soybean oil stabilization [Volume 33, Issue 1, 2023, Pages 83-96]
-
Syneresis
Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
T
-
Tabletting
Optimization of compressed soybean tablet production using response surface method [Volume 31, Issue 4, 2021, Pages 1-17]
-
Tahini
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]
-
Tanacetum balsamita
Antioxidant activity of essential oil and extracts of Tanacetum balsamita and their effects on sunflower oil oxidative stability [Volume 30, Issue 4, 2020, Pages 181-198]
-
TBHQ
Evaluation of antioxidant activity of Mentha Pulegium (L.) essential oil in Linseed Oil in comparison with synthetic antioxidant [Volume 33, Issue 1, 2023, Pages 69-81]
-
Tenderness
Impact of broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on the tenderness, and oxidative stability of the marinated beefsteak during storage [Volume 32, Issue 3, 2022, Pages 93-110]
-
Texture
The effect of activated soy flour on the physicochemical, textural and sensory proreties of pan bread [Volume 30, Issue 3, 2020, Pages 89-105]
-
Texture
Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
-
Texture
Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
-
Thawing
Impact of high voltage electric field thawing on the quality properties of frozen mutton [Volume 32, Issue 3, 2022, Pages 129-140]
-
Thermal process
The effect of thermal processing on the nutritional value of Clupeonella engrauliformis before and after canning [Volume 31, Issue 1, 2021, Pages 45-66]
-
Thermal stability
Effect of frying process on the oxidative and thermal properties of sesame and grape seed oil optimized formulation [Volume 30, Issue 4, 2020, Pages 27-38]
-
Thermophysical properties
CFD modeling of heat and mass transfer during pasteurization of date syrup in PET [Volume 33, Issue 3, 2023, Pages 125-135]
-
Thunnus albacares
Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
-
Thunnus tonggol
Proximate composition and quality evaluation of Thunnus tonggol and Thunnus albacares landed in Chabahar coast during storage in two states of ice and freezing [Volume 33, Issue 4, 2023, Pages 1-10]
-
Tiger squid
Comparison of cytotoxicity of bioactive peptides extracted from tiger squid muscle by three methods of freeze-drying, spray-drying, and vacuum-drying on Leishmania major promastigotes [Volume 32, Issue 1, 2022, Pages 63-77]
-
Tissue firmness
The effect of postharvest fumigation treatment with hydrogen sulfide on the quality and antioxidant characteristics of edible white button mushroom (Agaricus bisporus) during shelf life [Volume 33, Issue 2, 2023, Pages 15-30]
-
Titratable acidity
The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time [Volume 30, Issue 3, 2020, Pages 203-219]
-
Tomato
Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]
-
Total color difference
Effect of microwave pretreatment on drying kinetics color shrinkage and rehydration of dried orange slices [Volume 33, Issue 4, 2023, Pages 65-77]
-
Total Phenol
Preservation of phenolic compounds, color and texture of Asgari grape raisin during storage using sodium alginate edible coating [Volume 32, Issue 1, 2022, Pages 45-61]
-
Total Soluble Solids
The Effect of Aleo Vera Gel Coating on Physicochemical Characteristics of Two Apricot Fruit Cultivars during Storage Time [Volume 30, Issue 3, 2020, Pages 203-219]
-
Totox value
The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
-
Traditional breads
Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
-
Traditional Iranian drink
Investigation the effects of the native probiotic strains of Lactobacillus delbrueckii and Pediococcus pentosaceus on the chemical, microbial and sensory properties of doogh during storage [Volume 32, Issue 3, 2022, Pages 77-91]
-
Traditional oven
Investigating the effect of baking method and fermentation time on the amount of acrylamide in traditional breads (Tafton, Sengak, Lavash and Barbari) [Volume 33, Issue 4, 2023, Pages 45-62]
-
Transglutaminase enzyme
Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
-
Transglutaminase enzyme
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]
-
Triticale Flour
Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
-
Turkey meat
Production of edible film based on chitosan - gelatin, containing Ferulago angulate essential oil and evaluation of optical, sensory features and shelf life of packaged Turkey meat in it [Volume 30, Issue 4, 2020, Pages 169-179]
-
Turnip
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]
-
Twin 80
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]
U
-
Ultrafiltration membrane
Antioxidant Properties of Bioactive Peptides from Rainbow Trout Viscera Using Different Ultrafiltration [Volume 33, Issue 2, 2023, Pages 31-41]
-
Ultrasound
Effect of cold plasma and ultrasound pretreatments on the chemical compositions and antioxidant properties of the hydroalcoholic extract of Quince leaves [(Articles in Press)]
-
Ultraviolet ray
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]
-
Unsaturated fatty acids
Comparison of fatty acid profiles in Sea bream minced mixed with flesh Red meat Storage at refrigerated temperature (4 ° C) [Volume 30, Issue 3, 2020, Pages 51-63]
-
UVB irridation
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]
V
-
Vacuum packaging
Evaluation of the effect of rigor mortis on quality, nutritional value, and fatty acid profile changes of frozen farmed Acipenser persicus fillet [Volume 32, Issue 3, 2022, Pages 141-157]
-
Viscosity
Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
-
Viscosity
Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
-
Vitamin C
Investigation of chemical and qualitative properties of compressed tablet production from tomato powder under microwave-hot air condition and process optimization using response surface method [Volume 30, Issue 4, 2020, Pages 83-80]
-
Vitamin C
Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape [Volume 31, Issue 4, 2021, Pages 51-63]
-
Vitamin D2
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]
-
Voltage gradients
Effect of Voltage Gradient and Electrode Type on Qualitative Properties of Carrot Juice in Ohmic Heating [Volume 31, Issue 1, 2021, Pages 33-54]
W
-
Walnut leaf
The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
-
Water soluble polysaccharides
Investigation of functional characteristics of water soluble polysaccharides and ethanolic extract from Plantago major [Volume 33, Issue 2, 2023, Pages 57-73]
-
Whey protein concentrate
Production of encapsulated probiotic chocolate containing Bifidobacterium bifidum alginate-whey and evaluation of physicochemical, sensory and shelf life [Volume 33, Issue 1, 2023, Pages 111-127]
-
White button mushroom
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]
-
White sauce
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]
-
Wild sage seed gum
Experimental investigation and modeling of wild sage seed gum coating effect on the fried eggplant slices characteristics at different temperature [Volume 32, Issue 2, 2022, Pages 59-71]
X
-
Xanthan
Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce [Volume 30, Issue 3, 2020, Pages 77-87]
-
Xanthan gum
Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of gluten-free cake [Volume 30, Issue 3, 2020, Pages 169-187]
-
Xanthan gum
The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
-
Xylooligosaccharide
Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
Y
-
Yellowness
The effect of coating with xanthan gum on the colour indexes and surface change of fried eggplant slice [Volume 32, Issue 1, 2022, Pages 79-91]
-
Yoghurt
A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
-
Yogurt
Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
Z
-
Zinc oxide
The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]
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