A
-
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]
-
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]
-
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 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]
-
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 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
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، Extraction
Optimization of the phenolic and antioxidants extraction from Ganoderma Lucidum using maceration method [Volume 32, Issue 3, 2022, Pages 1-16]
-
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]
B
-
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]
-
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]
-
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]
-
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]
-
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]
-
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]
-
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]
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]
-
Camarosa cultivar
The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]
-
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]
-
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]
-
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]
-
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]
-
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
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]
-
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]
-
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]
D
-
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]
-
Decontamination
Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
-
Desorption isotherms
Moisture desorption isotherms of grape skin (Siah Sardasht cultivar) [Volume 32, Issue 4, 2022, Pages 1-12]
-
Donuts
Investigate the properties of donuts prepared with vaseline cinnamon portulaca seed powder [Volume 32, Issue 2, 2022, Pages 15-30]
-
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]
E
-
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]
-
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]
-
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]
-
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]
-
Equilibrium moisture content
Moisture desorption isotherms of grape skin (Siah Sardasht cultivar) [Volume 32, Issue 4, 2022, Pages 1-12]
-
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]
-
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]
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]
-
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]
-
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]
-
Fish fillet
Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
-
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]
-
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]
-
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]
-
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]
-
Functional Cake powder
production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]
-
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
-
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]
-
Grape seed oil
Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
-
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]
H
-
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]
-
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]
-
Hydrogen peroxide
Effect of Power Ultrasound Treatment on The shelf Life of Edible Mushroom [Volume 32, Issue 2, 2022, Pages 139-152]
-
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]
I
-
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 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
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]
K
-
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]
L
-
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]
-
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]
-
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]
-
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]
M
-
Maceration method
Optimization of the phenolic and antioxidants extraction from Ganoderma Lucidum using maceration method [Volume 32, Issue 3, 2022, Pages 1-16]
-
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]
-
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]
-
Melanoidins
Impact of variety and brewing method on physical and chemical properties of date seed brew [Volume 32, Issue 4, 2022, Pages 87-102]
-
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]
-
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]
-
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]
-
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]
-
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 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]
N
-
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]
-
Net isosteric heat
Moisture desorption isotherms of grape skin (Siah Sardasht cultivar) [Volume 32, Issue 4, 2022, Pages 1-12]
-
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]
O
-
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]
-
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]
-
Oleogels
Optimization of grape seed oil Oleogel production using beeswax and monoglyceride [Volume 32, Issue 4, 2022, Pages 37-55]
-
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]
-
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]
-
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]
P
-
Packaging
Comparison of the storage effect of straw and some ethylene absorbents in apricot fruit packaging [Volume 32, Issue 1, 2022, Pages 93-108]
-
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]
-
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]
-
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]
-
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]
-
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]
-
Pumpkin
Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
Q
-
Quality change
Comparison of different thawing methods quality of mullet fillets (Liza aurata) [Volume 32, Issue 2, 2022, Pages 31-42]
-
Quinoa
Study of amino acid profile, solubility and antioxidant properties of quinoa protein hydrolysates [Volume 32, Issue 1, 2022, Pages 123-135]
-
Quinoa Seed Flour
production of functional cake powder using quinoa flour and isomalt [Volume 32, Issue 1, 2022, Pages 1-12]
R
-
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]
-
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]
-
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]
-
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]
-
Rot
The effect of zinc oxide solution on quality and storage life of strawberry [Volume 32, Issue 1, 2022, Pages 109-122]
S
-
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]
-
Semnan Traditional Cheese
Investigation of probiotic properties of Lactobacillus paracasei isolated from traditional cheese in Iran [Volume 32, Issue 4, 2022, Pages 57-73]
-
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]
-
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]
-
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]
-
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]
-
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]
-
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]
-
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]
-
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]
-
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]
-
Syneresis
Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
T
-
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
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]
-
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]
-
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]
-
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]
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
Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder [Volume 32, Issue 1, 2022, Pages 31-44]
W
-
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 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]
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]
-
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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