Food Research Journal - Keyword Index

A

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]
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]
Anthocyanin Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
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]
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]
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]
Ascorbic acid Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
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

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]
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]
Beef Effect of freezing on raw and cooked beef quality during five month of storage [Volume 30, Issue 4, 2020, Pages 81-93]
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]
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]

C

Carbon dioxide Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]
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]
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]
Coating The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
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]
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]
Copigmentation Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
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]

D

Date kernel Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
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]
Digestibility Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
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]

E

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]
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]
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]
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]

F

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]
Flow behavior Effect of dielectric barrier discharge plasma on structural and physical characteristics of gum arabic [Volume 30, Issue 4, 2020, Pages 85-107]
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]
Freezing Effect of freezing on raw and cooked beef quality during five month of storage [Volume 30, Issue 4, 2020, Pages 81-93]
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]
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 products Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]

G

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]
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]
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]
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]
Green tea Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]
Guar Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce [Volume 30, Issue 3, 2020, Pages 77-87]

H

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]
Hibiscus saddariffa Stabilization of Hibiscus sabdariffa anthocyanins using polyphenols [Volume 30, Issue 4, 2020, Pages 137-149]

I

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]
Inulin Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]

K

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]

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]
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]
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]
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

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]
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]
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]
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]
Modified atmosphere Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]

N

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]
Nutritional properties Foliar application of phenylalanine on nutritional value in Vitis vinifera var. Hosseini [Volume 30, Issue 4, 2020, Pages 109-121]

O

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]
Oxygen Use of modified atmosphere packaging to prolong the shelf life of ‘Red-Shahrood’ apricot [Volume 30, Issue 3, 2020, Pages 65-76]

P

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]
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]
Pistachio The Effect of Chitosan Coating Incorporated with Walnut Leaf Extract on Shelf Life of Pistachio [Volume 30, Issue 3, 2020, Pages 221-232]
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]
Prebiotic Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]
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]
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]

Q

Quality Effect of freezing on raw and cooked beef quality during five month of storage [Volume 30, Issue 4, 2020, Pages 81-93]

R

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]
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]
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]

S

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]
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]
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]
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 yogurt Effect of transglutaminase enzyme treatment on the physicochemical and microbial properties of synbiotic soy yogurt [Volume 30, Issue 3, 2020, Pages 189-201]
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]
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]
Sunflower Optimization of oil extraction from sunflower seeds using the microwave- ultrasound pretreatment [Volume 30, Issue 4, 2020, Pages 151-167]

T

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]
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]
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]
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 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]
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]
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]

U

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]

V

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]

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]

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]
Xylooligosaccharide Evaluation of Prebiotic Potential of the Xylooligosaccharides Produced by Enzymatic Method from Date Kernel [Volume 30, Issue 3, 2020, Pages 123-135]