Food Research Journal - Keyword Index

A

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]
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]
Alkalization The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
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]
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]
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 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 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]
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]
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]

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]
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]
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]
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]
Biscuit Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
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]
Bruising Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]

C

Calcium Study of possibility of gummy candy fortification with vitamin D3 and calcium [Volume 31, Issue 4, 2021, Pages 79-95]
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]
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 / 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]
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 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]
Cocoa powder The Effects of the Alkalization Process on the Quality of Produced Cocoa Powder [Volume 31, Issue 1, 2021, Pages 129-142]
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]
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]
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]
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]
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]
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]
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 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]

E

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]
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]
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]
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]
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]
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

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]
Fiber Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
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 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]
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]
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]
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]
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 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]

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]
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 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]
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 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]
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]
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]
Homogenized milk Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate [Volume 31, Issue 4, 2021, Pages 65-78]
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]

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]
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]
Inulin A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]

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

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 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 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]
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]
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 fat Production of Functional Chicken Sausage by Quinoa Flour and Studying of Physicochemical and Textural Properties [Volume 31, Issue 3, 2021, Pages 85-107]

M

Mechanical damage Study and modeling of apricot bruise susceptibility as affected by impact and fruit properties [Volume 31, Issue 3, 2021, Pages 63-83]
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]
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]
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]
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]
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]
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]
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]
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

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]

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 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]
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]
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]
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]
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]
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]

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]
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 value The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
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]
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]
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 A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]
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 Investigation of probiotic and technological characteristics of lactic acid bacteria isolated from native Doogh of Behbahan [Volume 31, Issue 4, 2021, Pages 169-186]
Pumpkin Extraction of pectin from skin and cap of pumpkin by microwave [Volume 31, Issue 1, 2021, Pages 177-190]

Q

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 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]

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]
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]
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 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]
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]
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 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]
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]
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]
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]
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]
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]
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 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]
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]
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]
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]
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]
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 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]

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]
Texture Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit [Volume 31, Issue 4, 2021, Pages 115-128]
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]
Totox value The Effect of Oil Type on the Formation of Acrylamide in French Fries [Volume 31, Issue 4, 2021, Pages 155-168]
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]
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

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]
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

Viscosity Effect of pumpkin and spinach powder on physicochemical and sensory properties of fortified sponge cake [Volume 31, Issue 3, 2021, Pages 133-150]
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

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]

Y

Yoghurt A Survey on physicochemical and antioxidative properties of shallot probiotic yogurt containing inulin [Volume 31, Issue 1, 2021, Pages 129-141]