Keyword Index

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]