Keyword Index

A

  • Aloe vera Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Anise Comparison of the efficiency of combined Sono-Clevenger system and Clevenger system in extracting Pimpinella anisum essential oil [Volume 35, Issue 4, 2025, Pages 85-101]
  • Anti-adhesion Investigating the probiotic, antioxidant and safety properties of Lactiplantibacillus plantarum sps1 [Volume 35, Issue 2, 2025, Pages 1-22]
  • Antioxidant Effects of Pre-harvest Application of Melatonin on Quality Characteristics of Cornelian cherry [Volume 35, Issue 2, 2025, Pages 49-62]
  • Antioxidant Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Antioxidant Activity The effect of the use of natural antioxidants (thyme and ginger oleoresin) on the physical, chemical and sensory properties of sesame oil. [Volume 35, Issue 4, 2025, Pages 25-37]
  • Antioxidant Activity The Effect of Hot Chocolate Fortification with Ginger Powder on Its Quality Characteristics [Volume 35, Issue 2, 2025, Pages 23-34]
  • Antioxidant Activity Evaluation of Antioxidant Activity and Prebiotic Potential of Quinoa Flour and Its Overall Acceptance in Dairy Dessert [Volume 35, Issue 1, 2025, Pages 79-94]
  • Antioxidant Activity Evaluation of physicochemical, antimicrobial, and antioxidant properties of the set yogurt containing anthocyanin extract of pomegranate peel during storage [Volume 35, Issue 3, 2025, Pages 73-87]
  • Artificial neural network Estimation of egg shelf life in different storage conditions using artificial neural network [Volume 35, Issue 3, 2025, Pages 33-52]
  • Ascorbic acid Effects of Pre-harvest Application of Melatonin on Quality Characteristics of Cornelian cherry [Volume 35, Issue 2, 2025, Pages 49-62]

B

  • Bakery Products Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Bakery quality Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]
  • Beeswax Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Biot number Evaluation of kinetics and estimation of temperature-dependent mass transfer coefficients for pectin extraction from watermelon rind [Volume 35, Issue 4, 2025, Pages 39-56]
  • Bleaching of beta-carotene: linoleic acid Evaluation of physicochemical, antimicrobial, and antioxidant properties of the set yogurt containing anthocyanin extract of pomegranate peel during storage [Volume 35, Issue 3, 2025, Pages 73-87]

C

  • Carboxy methyl cellulose Physicochemical and antimicrobial properties of gelatin-carboxymethylcellulose-based edible film containing (Foeniculum vulgare) extract [Volume 35, Issue 2, 2025, Pages 75-91]
  • CCP Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]
  • Chamomile Effect of absorbent pad containing chamomile essential oil on the quality of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage [Volume 35, Issue 1, 2025, Pages 45-59]
  • Cholesterol Absorption Investigating the probiotic, antioxidant and safety properties of Lactiplantibacillus plantarum sps1 [Volume 35, Issue 2, 2025, Pages 1-22]
  • Coating The effect of vitamin D coated with tomato pulp fiber on the physicochemical and textural properties of tomato paste [Volume 35, Issue 4, 2025, Pages 57-72]
  • Cornelian cherry Effects of Pre-harvest Application of Melatonin on Quality Characteristics of Cornelian cherry [Volume 35, Issue 2, 2025, Pages 49-62]
  • Cyprinus carpio Effect of absorbent pad containing chamomile essential oil on the quality of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage [Volume 35, Issue 1, 2025, Pages 45-59]

D

  • Drought tolerance Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]

E

  • Echinophora platyloba essential oil Optimizing the Production of Siahmazgi Cheese Containing Different Concentrations of Echinophora platyloba Essential Oil in Both Free and Nanocapsuated Forms and its Effect on its Physicochemical, Microbial and Sensory Characteristics [Volume 35, Issue 3, 2025, Pages 53-71]
  • Edible coating The Effect of Corn Zein Edible Coating Containing Coriander Extract on The Quality and Durability of Silver carp (Hypophthalmichthys molitrix) [Volume 35, Issue 1, 2025, Pages 61-77]
  • Edible Film Physicochemical and antimicrobial properties of gelatin-carboxymethylcellulose-based edible film containing (Foeniculum vulgare) extract [Volume 35, Issue 2, 2025, Pages 75-91]
  • Egg Estimation of egg shelf life in different storage conditions using artificial neural network [Volume 35, Issue 3, 2025, Pages 33-52]
  • Enrichment The effect of vitamin D coated with tomato pulp fiber on the physicochemical and textural properties of tomato paste [Volume 35, Issue 4, 2025, Pages 57-72]
  • Essential Oil Effect of absorbent pad containing chamomile essential oil on the quality of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage [Volume 35, Issue 1, 2025, Pages 45-59]
  • Essential Oil Comparison of the efficiency of combined Sono-Clevenger system and Clevenger system in extracting Pimpinella anisum essential oil [Volume 35, Issue 4, 2025, Pages 85-101]

F

  • Fat replacer Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Fennel Physicochemical and antimicrobial properties of gelatin-carboxymethylcellulose-based edible film containing (Foeniculum vulgare) extract [Volume 35, Issue 2, 2025, Pages 75-91]
  • Food safety Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]
  • Food security Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]
  • Functional Gluten-free cake production using roselle (Hibiscus sabdariffa L.) seed powder [Volume 35, Issue 1, 2025, Pages 1-17]
  • Functional Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]

G

  • Gelatin Physicochemical and antimicrobial properties of gelatin-carboxymethylcellulose-based edible film containing (Foeniculum vulgare) extract [Volume 35, Issue 2, 2025, Pages 75-91]
  • Gluten-free cake Gluten-free cake production using roselle (Hibiscus sabdariffa L.) seed powder [Volume 35, Issue 1, 2025, Pages 1-17]
  • Glycerol monostearate Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]

H

  • Hazard analysis Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]
  • Hot chocolate The Effect of Hot Chocolate Fortification with Ginger Powder on Its Quality Characteristics [Volume 35, Issue 2, 2025, Pages 23-34]

I

  • Inulin Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh [Volume 35, Issue 3, 2025, Pages 1-11]
  • ISO22000:2018 Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]

K

  • Keywords: Doogh Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh [Volume 35, Issue 3, 2025, Pages 1-11]

L

  • Lactiplantibacillus plantarum Investigating the probiotic, antioxidant and safety properties of Lactiplantibacillus plantarum sps1 [Volume 35, Issue 2, 2025, Pages 1-22]
  • Lactobacillus plantarum Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]

M

  • MFV Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]

N

  • Nanocapsulation Optimizing the Production of Siahmazgi Cheese Containing Different Concentrations of Echinophora platyloba Essential Oil in Both Free and Nanocapsuated Forms and its Effect on its Physicochemical, Microbial and Sensory Characteristics [Volume 35, Issue 3, 2025, Pages 53-71]

O

  • Oligofructose Effects of Inulin and Oligofructose levels on survival of probiotic bacteria and sensory properties in synbiotic Doogh [Volume 35, Issue 3, 2025, Pages 1-11]
  • OPRP Implementation of hazard analysis that meets ISO22000:2018: A case study of chocolate-coated dairy ice cream production line [Volume 35, Issue 4, 2025, Pages 1-23]

P

  • Phenolic Compounds The Effect of Hot Chocolate Fortification with Ginger Powder on Its Quality Characteristics [Volume 35, Issue 2, 2025, Pages 23-34]
  • Pomegranate Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Prebiotic Evaluation of Antioxidant Activity and Prebiotic Potential of Quinoa Flour and Its Overall Acceptance in Dairy Dessert [Volume 35, Issue 1, 2025, Pages 79-94]
  • Prediction Estimation of egg shelf life in different storage conditions using artificial neural network [Volume 35, Issue 3, 2025, Pages 33-52]
  • Probiotic Investigating the probiotic, antioxidant and safety properties of Lactiplantibacillus plantarum sps1 [Volume 35, Issue 2, 2025, Pages 1-22]

Q

  • Quality and durability The Effect of Corn Zein Edible Coating Containing Coriander Extract on The Quality and Durability of Silver carp (Hypophthalmichthys molitrix) [Volume 35, Issue 1, 2025, Pages 61-77]
  • Quinoa flour Evaluation of Antioxidant Activity and Prebiotic Potential of Quinoa Flour and Its Overall Acceptance in Dairy Dessert [Volume 35, Issue 1, 2025, Pages 79-94]

R

  • Rheological properties The effect of enrichment mint-flavored beverage with rice bran extract on physicochemical and rheological properties [Volume 35, Issue 1, 2025, Pages 33-43]
  • Rice bran wax Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Rice flour Evaluation of Antioxidant Activity and Prebiotic Potential of Quinoa Flour and Its Overall Acceptance in Dairy Dessert [Volume 35, Issue 1, 2025, Pages 79-94]
  • Roselle seed Gluten-free cake production using roselle (Hibiscus sabdariffa L.) seed powder [Volume 35, Issue 1, 2025, Pages 1-17]

S

  • Sensorial properties Gluten-free cake production using roselle (Hibiscus sabdariffa L.) seed powder [Volume 35, Issue 1, 2025, Pages 1-17]
  • Sensory evaluation Physicochemical and biological attributes of functional probiotic beverage for pomegranate enriched with Aloe vera gel [Volume 35, Issue 2, 2025, Pages 63-74]
  • Sensory Properties The effect of the use of natural antioxidants (thyme and ginger oleoresin) on the physical, chemical and sensory properties of sesame oil. [Volume 35, Issue 4, 2025, Pages 25-37]
  • Sensory Properties Optimizing the Production of Siahmazgi Cheese Containing Different Concentrations of Echinophora platyloba Essential Oil in Both Free and Nanocapsuated Forms and its Effect on its Physicochemical, Microbial and Sensory Characteristics [Volume 35, Issue 3, 2025, Pages 53-71]
  • Sesame oil The effect of the use of natural antioxidants (thyme and ginger oleoresin) on the physical, chemical and sensory properties of sesame oil. [Volume 35, Issue 4, 2025, Pages 25-37]
  • Shelf life Estimation of egg shelf life in different storage conditions using artificial neural network [Volume 35, Issue 3, 2025, Pages 33-52]
  • Siahmazgi cheese Optimizing the Production of Siahmazgi Cheese Containing Different Concentrations of Echinophora platyloba Essential Oil in Both Free and Nanocapsuated Forms and its Effect on its Physicochemical, Microbial and Sensory Characteristics [Volume 35, Issue 3, 2025, Pages 53-71]
  • Silver carp The Effect of Corn Zein Edible Coating Containing Coriander Extract on The Quality and Durability of Silver carp (Hypophthalmichthys molitrix) [Volume 35, Issue 1, 2025, Pages 61-77]
  • Sono-clevenger Comparison of the efficiency of combined Sono-Clevenger system and Clevenger system in extracting Pimpinella anisum essential oil [Volume 35, Issue 4, 2025, Pages 85-101]
  • Soy protein isolate Comparison of the Conjugation interaction of Isolated Soy Protein with Gallic Acid and Tannic Acid on Its Structural Properties and Antioxidant Activity [Volume 35, Issue 3, 2025, Pages 89-103]
  • Staphylococcus aureus Effect of absorbent pad containing chamomile essential oil on the quality of Cyprinus carpio fillets inoculated with Staphylococcus aureus during refrigerated storage [Volume 35, Issue 1, 2025, Pages 45-59]

T

  • Tannic acid Comparison of the Conjugation interaction of Isolated Soy Protein with Gallic Acid and Tannic Acid on Its Structural Properties and Antioxidant Activity [Volume 35, Issue 3, 2025, Pages 89-103]
  • Total flavonoid Effects of Pre-harvest Application of Melatonin on Quality Characteristics of Cornelian cherry [Volume 35, Issue 2, 2025, Pages 49-62]

U

  • Ultrasound Comparison of the efficiency of combined Sono-Clevenger system and Clevenger system in extracting Pimpinella anisum essential oil [Volume 35, Issue 4, 2025, Pages 85-101]

W

  • Water in oil emulgel Comparison of Water-in-Oil Emulgels Containing Different Oleogelators for Fat Modification in Chocolate Muffin cakes [Volume 35, Issue 3, 2025, Pages 13-32]
  • Watermelon Evaluation of kinetics and estimation of temperature-dependent mass transfer coefficients for pectin extraction from watermelon rind [Volume 35, Issue 4, 2025, Pages 39-56]
  • Wheat Genotypes Enhancing Food Security and Bakery Quality: Drought-Resilient Wheat Genotypes for Sustainable Bread Production in Semi-Arid Regions [Volume 35, Issue 2, 2025, Pages 35-48]