Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Keyword Index
A
  • Agricultural and Food Products Evaluation of a surface area calculation method based on digital images for agricultural and food products [Volume 3, Issue 8, 2006, Pages 41-57]
B
  • Barbari bread Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
  • Beef slaughter Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
  • Bioyogurt Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Bioyogurt [Volume 3, Issue 9, 2006, Pages 1-10]
  • Bologna Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
C
  • Calcium carbonate Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
  • Calcium sulfate Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
  • Canning Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
  • Casein hydrolysate (CH) Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Bioyogurt [Volume 3, Issue 9, 2006, Pages 1-10]
  • Casein hydrolysate (CH) Effect of Whey Protein Concentrate and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Yogurt [Volume 3, Issue 11, 2006, Pages 66-75]
  • Chicken meat Prevalence of Salmonella in Retail Chicken Meat at Tehran IRAN (2005) [Volume 3, Issue 11, 2006, Pages 41-46]
  • Chlorinated pesticide Determination of Chlorinated Pesticide Residues in Vegetables by Gas Chromatography/Mass Spectrometry [Volume 3, Issue 8, 2006, Pages 67-74]
  • Citric acid Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
  • Citric acid Encapsulation of Edible Citric Acid Using Microwaves [Volume 3, Issue 11, 2006, Pages 11-22]
  • Clarification Stable Clarification of Pomegranate Juice and Determination of Optimum Consumption Condition [Volume 3, Issue 10, 2006, Pages 67-74]
  • Collagen Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
  • Common Killka(Clupeonella cultriventris) Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
  • Compression test Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
  • Concentrated yoghurt Effect of fat content of milk on the growth and metabolic activity of starter cultures and quality of concentrated yoghurt [Volume 3, Issue 8, 2006, Pages 59-66]
  • Convection Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
  • Critical Control Points Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
  • Crocine The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
D
  • Digital Images Evaluation of a surface area calculation method based on digital images for agricultural and food products [Volume 3, Issue 8, 2006, Pages 41-57]
  • Drying Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
  • Drying Methods The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
E
  • E. coli Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
  • Elasticity modulus Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
  • Electrical conductivity The Relationship of Electrical Conductivity with pH, Acidity and Total Microbial Count in Raw Milk [Volume 3, Issue 10, 2006, Pages 1-8]
  • Encapsulation Encapsulation of Edible Citric Acid Using Microwaves [Volume 3, Issue 11, 2006, Pages 11-22]
  • Enrichment Enrichment of Macaroni with Thiamine, Riboflavin, Niacin, and Iron, and Influence of Drying and Cooking on these Micronutrients [Volume 3, Issue 10, 2006, Pages 57-66]
  • Essential oil Effect of Essential Oil and Extract of Ziziphora Clinopodioides on Yoghurt Starter Culture Activity [Volume 3, Issue 11, 2006, Pages 47-55]
  • Extensograph Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
  • Extract Effect of Essential Oil and Extract of Ziziphora Clinopodioides on Yoghurt Starter Culture Activity [Volume 3, Issue 11, 2006, Pages 47-55]
F
  • Failure stress Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
  • Farinograph Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
  • Farm Evaluation of Microbial Load of Raw Milk, Produced by Several Semi-industrial Farms in Hamedan Province [Volume 3, Issue 11, 2006, Pages 57-64]
  • Fat content Effect of fat content of milk on the growth and metabolic activity of starter cultures and quality of concentrated yoghurt [Volume 3, Issue 8, 2006, Pages 59-66]
  • Fatty acids Determination and Comparison of Chemical Properties of Seven Iranian Spinach Cultivars [Volume 3, Issue 9, 2006, Pages 27-34]
  • Fatty acids profile Study of the Low Cholesterol White Cheese Production With Sunflower Oil [Volume 3, Issue 8, 2006, Pages 1-11]
  • Filling media Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
  • Flavor and body texture The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese [Volume 3, Issue 8, 2006, Pages 21-31]
  • Fluorescence Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
  • Fortification Production of Fortified Barbari Bread with Different Calcium Sources and Evaluation of It [Volume 3, Issue 11, 2006, Pages 33-40]
  • Frozen storage Physico-Chemical Characteristics of Flaxseed Oil and Its Oxidation in Frozen Condition [Volume 3, Issue 8, 2006, Pages 13-20]
G
  • GC/MS Determination of Chlorinated Pesticide Residues in Vegetables by Gas Chromatography/Mass Spectrometry [Volume 3, Issue 8, 2006, Pages 67-74]
  • Germination Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
  • Grain crack Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
H
  • HACCP Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
  • Hamburger Bread An Investigation of the Effect of Whey Powder on the Quality of Hamburger Bread [Volume 3, Issue 8, 2006, Pages 75-82]
  • Hardness The Effect of Ultrafiltration Process on Purity and De-colorization Indexes of Thin Sugar Beet Juice [Volume 3, Issue 10, 2006, Pages 29-36]
  • Hydrocolloids Encapsulation of Edible Citric Acid Using Microwaves [Volume 3, Issue 11, 2006, Pages 11-22]
  • Hydroxyproilne Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
I
  • Ice cream Comparison of the Bacterial and Chemical Properties of Traditional Iranian Ice Cream Produced in Shiraz with Iran National Standard [Volume 3, Issue 9, 2006, Pages 11-17]
  • Infrared radiation Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
K
  • Key words: Milk The Relationship of Electrical Conductivity with pH, Acidity and Total Microbial Count in Raw Milk [Volume 3, Issue 10, 2006, Pages 1-8]
  • Kiwifruit slice Affect of Moisture Content, Ripeness Level and Cultivation on Qualitative Properties of Dried Kiwi Sliced [Volume 3, Issue 9, 2006, Pages 67-76]
L
  • Lentil Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
  • Limonene Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
  • Linalool Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
  • Linolenic acid Comparison of Fatty Acids Compound, Oxalic Acid and Mineral Elements of Iranian Purslane (Portulaca oleracea L.) With Forign Sample [Volume 3, Issue 10, 2006, Pages 49-55]
  • Linseed oil Physico-Chemical Characteristics of Flaxseed Oil and Its Oxidation in Frozen Condition [Volume 3, Issue 8, 2006, Pages 13-20]
  • Low cholesterol cheese Study of the Low Cholesterol White Cheese Production With Sunflower Oil [Volume 3, Issue 8, 2006, Pages 1-11]
M
  • Macaroni Enrichment of Macaroni with Thiamine, Riboflavin, Niacin, and Iron, and Influence of Drying and Cooking on these Micronutrients [Volume 3, Issue 10, 2006, Pages 57-66]
  • Mechanical properties Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
  • Metabolic activity Effect of fat content of milk on the growth and metabolic activity of starter cultures and quality of concentrated yoghurt [Volume 3, Issue 8, 2006, Pages 59-66]
  • Microbial load Evaluation of Microbial Load of Raw Milk, Produced by Several Semi-industrial Farms in Hamedan Province [Volume 3, Issue 11, 2006, Pages 57-64]
  • Microwaves Encapsulation of Edible Citric Acid Using Microwaves [Volume 3, Issue 11, 2006, Pages 11-22]
  • Mineral elements Determination and Comparison of Chemical Properties of Seven Iranian Spinach Cultivars [Volume 3, Issue 9, 2006, Pages 27-34]
  • Mineral elements Comparison of Fatty Acids Compound, Oxalic Acid and Mineral Elements of Iranian Purslane (Portulaca oleracea L.) With Forign Sample [Volume 3, Issue 10, 2006, Pages 49-55]
  • Minimum inhibitory concentration (MIC) Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
O
  • Orange peel oil Minimum Inhibitory Concentrations of Some Antimicrobials against Micro-organisms Related to Orange Juice [Volume 3, Issue 9, 2006, Pages 49-56]
  • Oxalic acid Determination and Comparison of Chemical Properties of Seven Iranian Spinach Cultivars [Volume 3, Issue 9, 2006, Pages 27-34]
  • Oxalic acid Comparison of Fatty Acids Compound, Oxalic Acid and Mineral Elements of Iranian Purslane (Portulaca oleracea L.) With Forign Sample [Volume 3, Issue 10, 2006, Pages 49-55]
P
  • Peroxide value Physico-Chemical Characteristics of Flaxseed Oil and Its Oxidation in Frozen Condition [Volume 3, Issue 8, 2006, Pages 13-20]
  • Physicochemical The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese [Volume 3, Issue 8, 2006, Pages 21-31]
  • Physico-chemical characteristics Physico-Chemical Characteristics of Flaxseed Oil and Its Oxidation in Frozen Condition [Volume 3, Issue 8, 2006, Pages 13-20]
  • Picrocrocin The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
  • Pomegranate Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate Seed [Volume 3, Issue 9, 2006, Pages 19-26]
  • Pomegranate seed oil Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate Seed [Volume 3, Issue 9, 2006, Pages 19-26]
  • Prevalence Prevalence of Salmonella in Retail Chicken Meat at Tehran IRAN (2005) [Volume 3, Issue 11, 2006, Pages 41-46]
  • Probiotic Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Bioyogurt [Volume 3, Issue 9, 2006, Pages 1-10]
  • Protein Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate Seed [Volume 3, Issue 9, 2006, Pages 19-26]
  • Punica granatum L؛Mineral elements Investigation of Physicochemical Properties of Ten Varieties of Yazd Pomegranate Seed [Volume 3, Issue 9, 2006, Pages 19-26]
  • Purslane Comparison of Fatty Acids Compound, Oxalic Acid and Mineral Elements of Iranian Purslane (Portulaca oleracea L.) With Forign Sample [Volume 3, Issue 10, 2006, Pages 49-55]
Q
  • Qualitative characteristics The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
  • Qualitative properties Affect of Moisture Content, Ripeness Level and Cultivation on Qualitative Properties of Dried Kiwi Sliced [Volume 3, Issue 9, 2006, Pages 67-76]
  • Quality assessment Comparition Impact of Filling Media on Common Killka(Clupeonella cultriventris)Canned Quality by Flouresence Detection [Volume 3, Issue 10, 2006, Pages 37-47]
  • Quality control Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
R
  • Radiation intensity Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
  • Raw milk Evaluation of Microbial Load of Raw Milk, Produced by Several Semi-industrial Farms in Hamedan Province [Volume 3, Issue 11, 2006, Pages 57-64]
  • Rheological properties The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese [Volume 3, Issue 8, 2006, Pages 21-31]
  • Rice Mechanical Properties of Rice Kernels under Compressive Loading as Affected by Deformation Rates [Volume 3, Issue 11, 2006, Pages 1-9]
  • Rough rice Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
S
  • Safranal The Comparison of the Effects of the Solar, Vacuum and Traditional Ways of Drying on the Qualitative characteristics of the Iranian Saffron [Volume 3, Issue 10, 2006, Pages 9-18]
  • Salmonella Study to Determine the Critical Control Points in Beef Slaughter Line in order to Establish a HACCP system [Volume 3, Issue 9, 2006, Pages 35-47]
  • Salmonella Prevalence of Salmonella in Retail Chicken Meat at Tehran IRAN (2005) [Volume 3, Issue 11, 2006, Pages 41-46]
  • Sausages Hydroxyproline, Collagen and Related Indexes, Valuable Quantitative Factors for Quality Control of Sausages and Bologna [Volume 3, Issue 11, 2006, Pages 23-31]
  • Sensory evaluation An Investigation of the Effect of Whey Powder on the Quality of Hamburger Bread [Volume 3, Issue 8, 2006, Pages 75-82]
  • Sensory evaluation Affect of Moisture Content, Ripeness Level and Cultivation on Qualitative Properties of Dried Kiwi Sliced [Volume 3, Issue 9, 2006, Pages 67-76]
  • Sensory evaluation Evaluation of the Staling of Taftoon Bread Containing Sodium Stearoyl Lactylate (SSL) with Different Methods [Volume 3, Issue 10, 2006, Pages 19-27]
  • Sensory properties The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheological Properties of Iranian White Cheese [Volume 3, Issue 8, 2006, Pages 21-31]
  • Shiraz Comparison of the Bacterial and Chemical Properties of Traditional Iranian Ice Cream Produced in Shiraz with Iran National Standard [Volume 3, Issue 9, 2006, Pages 11-17]
  • Sodium stearoyl lactylate Evaluation of the Staling of Taftoon Bread Containing Sodium Stearoyl Lactylate (SSL) with Different Methods [Volume 3, Issue 10, 2006, Pages 19-27]
  • Spinach (Spinacea oleraceae L.) Determination and Comparison of Chemical Properties of Seven Iranian Spinach Cultivars [Volume 3, Issue 9, 2006, Pages 27-34]
  • Stabilization Stable Clarification of Pomegranate Juice and Determination of Optimum Consumption Condition [Volume 3, Issue 10, 2006, Pages 67-74]
  • Staleness An Investigation of the Effect of Whey Powder on the Quality of Hamburger Bread [Volume 3, Issue 8, 2006, Pages 75-82]
  • Staling Evaluation of the Staling of Taftoon Bread Containing Sodium Stearoyl Lactylate (SSL) with Different Methods [Volume 3, Issue 10, 2006, Pages 19-27]
  • Standard Comparison of the Bacterial and Chemical Properties of Traditional Iranian Ice Cream Produced in Shiraz with Iran National Standard [Volume 3, Issue 9, 2006, Pages 11-17]
  • Standard plate count Evaluation of Microbial Load of Raw Milk, Produced by Several Semi-industrial Farms in Hamedan Province [Volume 3, Issue 11, 2006, Pages 57-64]
  • Sunflower oil Study of the Low Cholesterol White Cheese Production With Sunflower Oil [Volume 3, Issue 8, 2006, Pages 1-11]
  • Supplementary food Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
  • Surface area؛Image processing Evaluation of a surface area calculation method based on digital images for agricultural and food products [Volume 3, Issue 8, 2006, Pages 41-57]
T
  • Taftoon Bread Evaluation of the Staling of Taftoon Bread Containing Sodium Stearoyl Lactylate (SSL) with Different Methods [Volume 3, Issue 10, 2006, Pages 19-27]
  • Thin sugar beet juice The Effect of Ultrafiltration Process on Purity and De-colorization Indexes of Thin Sugar Beet Juice [Volume 3, Issue 10, 2006, Pages 29-36]
  • Time of drying Effect of Rough Rice Temperature and Air Velocity on Grain Crack during Infrared Radiation Drying [Volume 3, Issue 9, 2006, Pages 57-66]
  • Total microbial count The Relationship of Electrical Conductivity with pH, Acidity and Total Microbial Count in Raw Milk [Volume 3, Issue 10, 2006, Pages 1-8]
  • Turbidity The Effect of Ultrafiltration Process on Purity and De-colorization Indexes of Thin Sugar Beet Juice [Volume 3, Issue 10, 2006, Pages 29-36]
  • Turbidity Stable Clarification of Pomegranate Juice and Determination of Optimum Consumption Condition [Volume 3, Issue 10, 2006, Pages 67-74]
V
  • Vegetable Determination of Chlorinated Pesticide Residues in Vegetables by Gas Chromatography/Mass Spectrometry [Volume 3, Issue 8, 2006, Pages 67-74]
  • Viscosity Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
W
  • Wheat Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil [Volume 3, Issue 8, 2006, Pages 33-39]
  • Whey Powder An Investigation of the Effect of Whey Powder on the Quality of Hamburger Bread [Volume 3, Issue 8, 2006, Pages 75-82]
  • Whey protein concentrate (WPC) Effect of WPC and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Bioyogurt [Volume 3, Issue 9, 2006, Pages 1-10]
  • Whey protein concentrate (WPC) Effect of Whey Protein Concentrate and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Yogurt [Volume 3, Issue 11, 2006, Pages 66-75]
Y
  • Yoghurt Effect of fat content of milk on the growth and metabolic activity of starter cultures and quality of concentrated yoghurt [Volume 3, Issue 8, 2006, Pages 59-66]
  • Yoghurt Starter Culture Effect of Essential Oil and Extract of Ziziphora Clinopodioides on Yoghurt Starter Culture Activity [Volume 3, Issue 11, 2006, Pages 47-55]
  • Yogurt Effect of Whey Protein Concentrate and Casein Hydrolysate Supplementations on Physicochemical and Sensory Properties of Yogurt [Volume 3, Issue 11, 2006, Pages 66-75]
Z
  • Ziziphora clinopodioides Effect of Essential Oil and Extract of Ziziphora Clinopodioides on Yoghurt Starter Culture Activity [Volume 3, Issue 11, 2006, Pages 47-55]