Keyword Index

A

  • Anisidine Determination and prediction of discharge point of industrial and guilt frying oil during deep frying [Volume 34, Issue 2, 2024, Pages 45-60]
  • Anthocyanin Production of smart film based on gelatin/chitosan nanofibers containing common poppy petals anthocyanins to monitor shrimp spoilage [Volume 34, Issue 2, 2024, Pages 15-30]
  • Anti-adhesion Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • Antibacterial Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • Antibacterial activity Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria [Volume 34, Issue 2, 2024, Pages 61-80]
  • Antimicrobial Isolation and identification of Lactiplantibacillus plantarum MOHA1 strain from local yogurt and evaluation of its probiotic, antibacterial and safety properties [Volume 34, Issue 3, 2024, Pages 29-52]
  • Antimicrobial effect Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]
  • Antioxidant Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • Antioxidant Investigating the physicochemical and antioxidant properties of functional yogurt containing Malva Sylvestris extract [Volume 34, Issue 3, 2024, Pages 1-14]
  • Antioxidant Isolation and identification of Lactiplantibacillus plantarum MOHA1 strain from local yogurt and evaluation of its probiotic, antibacterial and safety properties [Volume 34, Issue 3, 2024, Pages 29-52]
  • Antioxidant Activity Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]

B

  • Basil seed gum The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]

C

  • Caraway The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]
  • Cheese Investigating the physicochemical and antioxidant properties of functional yogurt containing Malva Sylvestris extract [Volume 34, Issue 3, 2024, Pages 1-14]
  • Chemical Characteristics The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]
  • Chia seeds Investigating the rheological properties and stability of Doogh containing chia seed mucilage [Volume 34, Issue 3, 2024, Pages 15-28]
  • Cinnamon The Effect of Non-Thermal Plasma on Physical-Chemical and Microbial Properties of Cinnamon and Cumin [Volume 34, Issue 1, 2024, Pages 1-14]
  • Color parameters Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Corn Tassel Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
  • Crocin The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Cumin The Effect of Non-Thermal Plasma on Physical-Chemical and Microbial Properties of Cinnamon and Cumin [Volume 34, Issue 1, 2024, Pages 1-14]

D

  • Doogh Investigating the rheological properties and stability of Doogh containing chia seed mucilage [Volume 34, Issue 3, 2024, Pages 15-28]
  • Drying kinetics Using foam mat drying in the production of sugarcane molasses powder: optimization and kinetics of mass transfer [Volume 34, Issue 4, 2024, Pages 33-53]

E

  • Effective moisture diffusivity coefficient Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
  • Effective moisture diffusivity coefficient Influence of ultrasonic pretreatment on the drying rate of lentil sprouts in hot-air and infrared dryers [Volume 34, Issue 2, 2024, Pages 31-43]
  • Electrospinning Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]
  • Emulsion stability Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]

F

  • Fatty acid profile Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]
  • Foam mat drying Using foam mat drying in the production of sugarcane molasses powder: optimization and kinetics of mass transfer [Volume 34, Issue 4, 2024, Pages 33-53]
  • Functional set yogurt Evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract [Volume 34, Issue 2, 2024, Pages 81-100]

G

  • Gamma Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]
  • Gluten-free cake Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
  • Gluten-free cake Effect of replacing rice flour with raw and sprouted mung bean flour on the physico-chemical characteristics of gluten-free batter and cake [Volume 34, Issue 3, 2024, Pages 117-132]

H

  • Hardness Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Hot-air Influence of ultrasonic pretreatment on the drying rate of lentil sprouts in hot-air and infrared dryers [Volume 34, Issue 2, 2024, Pages 31-43]

I

  • Industrial frying oil Determination and prediction of discharge point of industrial and guilt frying oil during deep frying [Volume 34, Issue 2, 2024, Pages 45-60]
  • Infrared Influence of ultrasonic pretreatment on the drying rate of lentil sprouts in hot-air and infrared dryers [Volume 34, Issue 2, 2024, Pages 31-43]
  • Irradiation Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]

J

  • Juice extraction Evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract [Volume 34, Issue 2, 2024, Pages 81-100]

K

  • Kefir Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria [Volume 34, Issue 2, 2024, Pages 61-80]
  • Kefiran Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]
  • Keywords: Atmospheric pressure cold plasma The effect of non-thermal plasma on physicochemical and microbial properties of ginger and sumac powder [Volume 34, Issue 2, 2024, Pages 1-13]
  • Keywords: Conjugated linoleic acid Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]

L

  • Lactiplantibacillus plantarum Isolation and identification of Lactiplantibacillus plantarum MOHA1 strain from local yogurt and evaluation of its probiotic, antibacterial and safety properties [Volume 34, Issue 3, 2024, Pages 29-52]
  • Lentil sprout Influence of ultrasonic pretreatment on the drying rate of lentil sprouts in hot-air and infrared dryers [Volume 34, Issue 2, 2024, Pages 31-43]
  • Levilactobacillus brevis Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • L* value Evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract [Volume 34, Issue 2, 2024, Pages 81-100]

M

  • Magnetic field Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Meat analog Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]
  • Meat sausage Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
  • Microbial characteristics The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]
  • Milk Powder Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]

N

  • Nanoencapsulation Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]

P

  • Packaging Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]
  • Page model Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
  • Particle size The effect of moist and dry heating in different particle sizes of wheat flour on the quality characteristics of bread [Volume 34, Issue 4, 2024, Pages 91-107]
  • Pathogenic Bacteria Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria [Volume 34, Issue 2, 2024, Pages 61-80]
  • Peach Spermidine Effect of pre-harvest application of spermidine on maintaining quality and improving storage life in two peach cultivars [Volume 34, Issue 3, 2024, Pages 101-115]
  • Peroxide Determination and prediction of discharge point of industrial and guilt frying oil during deep frying [Volume 34, Issue 2, 2024, Pages 45-60]
  • Peroxide value Investigating the chemical and microbial characteristics of Kermanshahi ghee and Azerbaijan yellow ghee during the storage period [Volume 34, Issue 3, 2024, Pages 53-68]
  • Phenolic Investigating the physicochemical and antioxidant properties of functional yogurt containing Malva Sylvestris extract [Volume 34, Issue 3, 2024, Pages 1-14]
  • Pickering emulsion Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
  • Picrocrocin The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Plant-based burger Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]
  • Polar compounds Determination and prediction of discharge point of industrial and guilt frying oil during deep frying [Volume 34, Issue 2, 2024, Pages 45-60]
  • Postharvest Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]
  • Potato Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Prebiotic Evaluation of the prebiotic effect of oat, rice, and barley bran on growth and activity of ‎‎probiotic bacteria [Volume 34, Issue 1, 2024, Pages 35-53]
  • Probiotic Evaluation of the prebiotic effect of oat, rice, and barley bran on growth and activity of ‎‎probiotic bacteria [Volume 34, Issue 1, 2024, Pages 35-53]
  • Probiotic Evaluation of probiotic and antimicrobial properties of Levilactobacillus brevis NKN55 isolated from local yogurt [Volume 34, Issue 2, 2024, Pages 101-120]
  • Probiotic Isolation and identification of Lactiplantibacillus plantarum MOHA1 strain from local yogurt and evaluation of its probiotic, antibacterial and safety properties [Volume 34, Issue 3, 2024, Pages 29-52]

Q

  • Qualitative traits Effect of pre-harvest application of spermidine on maintaining quality and improving storage life in two peach cultivars [Volume 34, Issue 3, 2024, Pages 101-115]
  • Quality The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Qual-ity characteristics Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]

R

  • Rehydration Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
  • Rheological properties Investigating the rheological properties and stability of Doogh containing chia seed mucilage [Volume 34, Issue 3, 2024, Pages 15-28]
  • Rice flour Effect of replacing rice flour with raw and sprouted mung bean flour on the physico-chemical characteristics of gluten-free batter and cake [Volume 34, Issue 3, 2024, Pages 117-132]

S

  • Saffron The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Safranal The effect of drying by moisture absorbent materials on the quality properties of saffron [Volume 34, Issue 2, 2024, Pages 121-134]
  • Shelf life Effect of corn tassel extract Nano encapsulated in basil seed gum and sesame protein isolate on antioxidant, reduction of microbial load, color and sensory properties of meat sausage [Volume 34, Issue 1, 2024, Pages 85-106]
  • Shelf life Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberry [Volume 34, Issue 4, 2024, Pages 109-128]
  • Silver carp The effects of edible coating of basil seed gum and caraway essential oil on microbial and chemical characteristics of Silver carp fillets [Volume 34, Issue 3, 2024, Pages 69-85]
  • Silver nanoparticles Production of active electrospun nanofibers based on kefiran containing purified postbiotics derived from kefir microflora and silver nanoparticles [Volume 34, Issue 2, 2024, Pages 135-153]
  • Soy Milk Antibacterial activity of soy milk fermented by kefir grain against a number of pathogenic bacteria [Volume 34, Issue 2, 2024, Pages 61-80]
  • Soy protein isolate Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]
  • Soy protein nanoparticles Application of Pickering emulsion stabilized with soy protein nanoparticles in the formulation of gluten-free cake and evalu-ation of its quality indicators [Volume 34, Issue 1, 2024, Pages 15-33]
  • Spermidine Effect of pre-harvest application of spermidine on maintaining quality and improving storage life in two peach cultivars [Volume 34, Issue 3, 2024, Pages 101-115]
  • Spices The Effect of Non-Thermal Plasma on Physical-Chemical and Microbial Properties of Cinnamon and Cumin [Volume 34, Issue 1, 2024, Pages 1-14]
  • Spray Dryer Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]
  • Stability Investigating the rheological properties and stability of Doogh containing chia seed mucilage [Volume 34, Issue 3, 2024, Pages 15-28]
  • Syneresis Evaluation of the physicochemical and color characteristics of functional set yogurt containing yellow, red and orange bell pepper extract [Volume 34, Issue 2, 2024, Pages 81-100]

T

  • Texture analyzer Application of magnetized water to reduce oil absorption and improve sensory properties of fried potato [Volume 34, Issue 4, 2024, Pages 77-89]
  • Texture profile Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat product [Volume 34, Issue 4, 2024, Pages 15-31]

U

  • Ultrasonic bath Improvement of Mass Transfer Rate by Ultrasound Pretreatment in Convective Drying of Sour Cherry [Volume 34, Issue 1, 2024, Pages 55-65]
  • Ultrasound Effect of cold plasma and ultrasound pretreatments on the chemical compositions and antioxidant properties of the hydroalcoholic extract of Quince leaves [Volume 34, Issue 1, 2024, Pages 67-84]

W

  • Wheat flour The effect of moist and dry heating in different particle sizes of wheat flour on the quality characteristics of bread [Volume 34, Issue 4, 2024, Pages 91-107]
  • Whey protein and Maltodextrin Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]

X

  • Xanthan gum Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its properties [Volume 34, Issue 4, 2024, Pages 55-75]
  • Xanthan gum Using foam mat drying in the production of sugarcane molasses powder: optimization and kinetics of mass transfer [Volume 34, Issue 4, 2024, Pages 33-53]

Y

  • Yogurt Investigating the physicochemical and antioxidant properties of functional yogurt containing Malva Sylvestris extract [Volume 34, Issue 3, 2024, Pages 1-14]