Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Keyword Index
A
  • Acetic Acid and Citric acid) An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
  • Acid digestion Determination of mineral contents of Na, K, Ca, Mg, Fe, Zn, and Cu in liver and kidney of slaughtered Iranian water buffalos in Urmia industrial slaughterhouse [Volume 7, Issue 24, 2010, Pages 11-17]
  • Aflatoxin The ability of Saccharomyces Cerevisiae strain in Aflatoxin reduction in Pistachio nuts [Volume 7, Issue 24, 2010, Pages 81-88]
  • Aflatoxin M1 Occurrence of aflatoxin M1 in Iranian white cheese [Volume 7, Issue 25, 2010, Pages 117-122]
  • Agitation speed Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
  • Agria Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
  • Angle of repose Determination of some mechanical properties of three paddy varieties in different moisture levels [Volume 7, Issue 27, 2010, Pages 99-106]
  • Assessment Genetically- modified food: opportunities & challenges [Volume 7, Issue 24, 2010, Pages 89-102]
  • Atomic absorption Determination of mineral contents of Na, K, Ca, Mg, Fe, Zn, and Cu in liver and kidney of slaughtered Iranian water buffalos in Urmia industrial slaughterhouse [Volume 7, Issue 24, 2010, Pages 11-17]
B
  • Bacterial counts Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
  • Baggett Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget) [Volume 7, Issue 26, 2010, Pages 33-40]
  • Biodegradable Applications of edible film in food [Volume 7, Issue 24, 2010, Pages 111-131]
  • Biodegradable Edible films: Qualitative parameters and production methods [Volume 7, Issue 27, 2010, Pages 107-117]
  • Biogenic amines Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
  • Biomass Emulsan production by Acinetobacter calcoaceticus RAG-1 ATCC-31012 [Volume 7, Issue 26, 2010, Pages 117-125]
  • Biophysical properties Some biophysical properties of oily Sunflower achenes in Golestan province [Volume 7, Issue 25, 2010, Pages 103-115]
  • Biotin Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
  • Biscuit Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
  • Bread The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
  • Breaking strength Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
  • Buffalo Determination of mineral contents of Na, K, Ca, Mg, Fe, Zn, and Cu in liver and kidney of slaughtered Iranian water buffalos in Urmia industrial slaughterhouse [Volume 7, Issue 24, 2010, Pages 11-17]
  • Bulk density Determination of some mechanical properties of three paddy varieties in different moisture levels [Volume 7, Issue 27, 2010, Pages 99-106]
C
  • Cabinet dryer Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
  • Cailcium alginate Evaluation of mechanical and physical properties of Calcium- alginate edible films [Volume 7, Issue 27, 2010, Pages 55-64]
  • Carboxymethyl cellulose A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
  • Casein micelle Study on casein micelles in raw milk with different levels of somatic cells by scanning electron microscopy [Volume 7, Issue 25, 2010, Pages 1-7]
  • Cheese Occurrence of aflatoxin M1 in Iranian white cheese [Volume 7, Issue 25, 2010, Pages 117-122]
  • Chemical analysis Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
  • Chemical properties Some biophysical properties of oily Sunflower achenes in Golestan province [Volume 7, Issue 25, 2010, Pages 103-115]
  • Chocolate Preparation of cocoa butter replacer and chocolate from esterified tea seed oil [Volume 7, Issue 25, 2010, Pages 9-17]
  • Cinnamomum Zeylanicum Blume. essential oil Preservative effect of Cinnamomum Zeylanicum Blume. essential oil and storage temperature on the growth of E.coli O157:H7 in hamburger using Hurdle Technology [Volume 7, Issue 27, 2010, Pages 35-42]
  • Coating Edible films: Qualitative parameters and production methods [Volume 7, Issue 27, 2010, Pages 107-117]
  • Cocoa butter replacer Preparation of cocoa butter replacer and chocolate from esterified tea seed oil [Volume 7, Issue 25, 2010, Pages 9-17]
  • Coefficient of friction Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
  • Concentration Production and sensory evaluation of tomato juice concentrate [Volume 7, Issue 26, 2010, Pages 99-108]
  • Cooking characteristics؛Enrichment Optimization of the formulation and Extrusion conditions in spaghetti enriched with whole soy flour using mixture design method [Volume 7, Issue 25, 2010, Pages 29-38]
  • Cover Applications of edible film in food [Volume 7, Issue 24, 2010, Pages 111-131]
  • Crocus sativus Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
D
  • Date plam seed Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
  • Date wastes Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
  • Dough The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
  • Dried mulberry fruit Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
  • Drinking water Removal of nitrate from drinking water and food processing water in a hydrogenised biofilter [Volume 7, Issue 25, 2010, Pages 85-93]
  • Drying Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
  • Drying Effects of drying conditions of sliced orange on energy consumption [Volume 7, Issue 26, 2010, Pages 109-116]
E
  • E .coli O157:H7 Preservative effect of Cinnamomum Zeylanicum Blume. essential oil and storage temperature on the growth of E.coli O157:H7 in hamburger using Hurdle Technology [Volume 7, Issue 27, 2010, Pages 35-42]
  • E. coli O157:H7 Preservative effect of Cinnamomum Zeylanicum Blume. essential oil and storage temperature on the growth of E.coli O157:H7 in hamburger using Hurdle Technology [Volume 7, Issue 27, 2010, Pages 35-42]
  • Edible film Applications of edible film in food [Volume 7, Issue 24, 2010, Pages 111-131]
  • Edible film Edible films: Qualitative parameters and production methods [Volume 7, Issue 27, 2010, Pages 107-117]
  • Edible films Evaluation of mechanical and physical properties of Calcium- alginate edible films [Volume 7, Issue 27, 2010, Pages 55-64]
  • ELISA Occurrence of aflatoxin M1 in Iranian white cheese [Volume 7, Issue 25, 2010, Pages 117-122]
  • Ethyl oleate Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
  • Experimental design Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
F
  • Farina Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
  • Fatty acid profile Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
  • Fatty acids Fatty acids composition of some selected walnut (Juglans regia L.) genotypes in Markazi province [Volume 7, Issue 24, 2010, Pages 31-37]
  • Fatty acids Evaluation of effects of refining processes on minor compounds of hazelnut oil [Volume 7, Issue 25, 2010, Pages 19-28]
  • Fe (Iron) Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
  • Fermentative parameters An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
  • Flow behavior Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
  • Flower Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
  • Fortification Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
  • Freezing temperature (-18˚C) Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
  • French fries Investigation of the physicochemical properties of three potato varieties of Golestan province and their effects on quality attribute of French fries. [Volume 7, Issue 24, 2010, Pages 1-9]
  • Fresh pasta Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
  • Functional properties Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
  • Functional properties A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
  • Functional spaghetti Optimization of the formulation and Extrusion conditions in spaghetti enriched with whole soy flour using mixture design method [Volume 7, Issue 25, 2010, Pages 29-38]
G
  • Gamma irradiation Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
  • Glutamic acid Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
  • Grading Some biophysical properties of oily Sunflower achenes in Golestan province [Volume 7, Issue 25, 2010, Pages 103-115]
  • Gum tragacanth Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
H
  • Hamburger Preservative effect of Cinnamomum Zeylanicum Blume. essential oil and storage temperature on the growth of E.coli O157:H7 in hamburger using Hurdle Technology [Volume 7, Issue 27, 2010, Pages 35-42]
  • Hydrogenised biofilter Removal of nitrate from drinking water and food processing water in a hydrogenised biofilter [Volume 7, Issue 25, 2010, Pages 85-93]
  • Hydroxypropyl cellulose Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
I
  • Ice stored Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
  • Indian white shrimp (Penaeus indicus) Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
  • Isoelectric point Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
J
  • Juglans regia L Fatty acids composition of some selected walnut (Juglans regia L.) genotypes in Markazi province [Volume 7, Issue 24, 2010, Pages 31-37]
K
  • Kabkab Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
  • Katira Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
  • Kenebek Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
  • Ketchup sauce A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
  • Key woeds: Carbonated beverages Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media [Volume 7, Issue 26, 2010, Pages 51-59]
  • Key words: Chemical and enzymatic esterification Preparation of cocoa butter replacer and chocolate from esterified tea seed oil [Volume 7, Issue 25, 2010, Pages 9-17]
  • Keywords : Evaporated milk The effect of processing and storage conditions on quality of evaporated milk [Volume 7, Issue 24, 2010, Pages 102-110]
  • Key words: Gelatin Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
  • Key words: Genetically modified food Genetically- modified food: opportunities & challenges [Volume 7, Issue 24, 2010, Pages 89-102]
  • Key words: (+) L-Lactic acid Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
  • Key words: Organic acidifiers (Lactic acid An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
  • Key words: Potato Investigation of the physicochemical properties of three potato varieties of Golestan province and their effects on quality attribute of French fries. [Volume 7, Issue 24, 2010, Pages 1-9]
  • Key words: Potato Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
  • Key words : Raisin Studying chemo-physical properties of concentratedraisin and condesing its syrup using thes mal method in lab scale [Volume 7, Issue 26, 2010, Pages 87-98]
  • Key words: Saffron Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
L
  • L. acidophilus The influence of alginate microencapsulation on survivability of microencapsulated Lactobacillus acidophilus PTCC 1643 under simulated gastrointestinal condition [Volume 7, Issue 25, 2010, Pages 51-60]
  • Lactobacillus casei Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
  • Lactobacillus plantarium Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget) [Volume 7, Issue 26, 2010, Pages 33-40]
  • Lavash Bread Study on the effect of slow freezing and frozen storage on quality characteristics of Lavash bread [Volume 7, Issue 25, 2010, Pages 133-143]
  • Levenberg-Marquardt Kinetic model simulation of thin-layer drying of orange fruit (var. Thompson) using artificial neural network [Volume 7, Issue 24, 2010, Pages 39-49]
  • Lizard fish Improvement of lizard fish (Saurida tumbil) skin gelatin properties by the coenhancers magnesium sulphate, glycerol, Katira, sucrose and ammonium nitrate [Volume 7, Issue 26, 2010, Pages 21-32]
  • Loaf bread Effect of storage at ambient temperature on the characteristics of part-baked pan bread [Volume 7, Issue 27, 2010, Pages 1-10]
  • Low speed freezing Study on the effect of slow freezing and frozen storage on quality characteristics of Lavash bread [Volume 7, Issue 25, 2010, Pages 133-143]
M
  • Mathematical model Determination of mathematical model, effective diffusion coefficient, activation and consumption energy for microwave drying of pomegranate arils [Volume 7, Issue 27, 2010, Pages 43-53]
  • Mayonnaise Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
  • Mechanical and Physical properties Evaluation of mechanical and physical properties of Calcium- alginate edible films [Volume 7, Issue 27, 2010, Pages 55-64]
  • Meltability Optimization of Pizza Processed Cheese Formulation using Constrained Mixture Design [Volume 7, Issue 27, 2010, Pages 11-23]
  • Microencapsulation The influence of alginate microencapsulation on survivability of microencapsulated Lactobacillus acidophilus PTCC 1643 under simulated gastrointestinal condition [Volume 7, Issue 25, 2010, Pages 51-60]
  • Microwave drier Determination of mathematical model, effective diffusion coefficient, activation and consumption energy for microwave drying of pomegranate arils [Volume 7, Issue 27, 2010, Pages 43-53]
  • Mineral Determination of mineral contents of Na, K, Ca, Mg, Fe, Zn, and Cu in liver and kidney of slaughtered Iranian water buffalos in Urmia industrial slaughterhouse [Volume 7, Issue 24, 2010, Pages 11-17]
  • Minimum inhibitory concentration (MIC) Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media [Volume 7, Issue 26, 2010, Pages 51-59]
  • Mixture experimental design Optimization of Pizza Processed Cheese Formulation using Constrained Mixture Design [Volume 7, Issue 27, 2010, Pages 11-23]
  • Moisture content Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
  • Momentum Kinetic model simulation of thin-layer drying of orange fruit (var. Thompson) using artificial neural network [Volume 7, Issue 24, 2010, Pages 39-49]
  • Mordasang Determination of chemical composition and fatty acids profile of date seed. [Volume 7, Issue 27, 2010, Pages 85-90]
N
  • NaFeEDTA Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
  • Nitrate removal Removal of nitrate from drinking water and food processing water in a hydrogenised biofilter [Volume 7, Issue 25, 2010, Pages 85-93]
  • Non-Destructive Tests Application of Raman Spectroscopy for Non-Destructive Determination of Qualitative Parameters of Tomato [Volume 7, Issue 27, 2010, Pages 25-33]
O
  • Oil Fatty acids composition of some selected walnut (Juglans regia L.) genotypes in Markazi province [Volume 7, Issue 24, 2010, Pages 31-37]
  • Oil Study on the effects of storage conditions of olive fruit on quality of its oil in Golestan province [Volume 7, Issue 27, 2010, Pages 91-98]
  • Oiling off Optimization of Pizza Processed Cheese Formulation using Constrained Mixture Design [Volume 7, Issue 27, 2010, Pages 11-23]
  • Olive Study on the effects of storage conditions of olive fruit on quality of its oil in Golestan province [Volume 7, Issue 27, 2010, Pages 91-98]
  • Orange (var. Thompson) Kinetic model simulation of thin-layer drying of orange fruit (var. Thompson) using artificial neural network [Volume 7, Issue 24, 2010, Pages 39-49]
P
  • Paddy Determination of some mechanical properties of three paddy varieties in different moisture levels [Volume 7, Issue 27, 2010, Pages 99-106]
  • Pasta dough Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
  • Peroxide value Effect of fortification with NaFeEDTA on physicochemical and sensory properties of biscuit [Volume 7, Issue 26, 2010, Pages 41-49]
  • Persimmon fruit slice Making and investigation quality properties of dried persimmon slice [Volume 7, Issue 27, 2010, Pages 65-72]
  • Physical properties Determination of some mechanical properties of three paddy varieties in different moisture levels [Volume 7, Issue 27, 2010, Pages 99-106]
  • Phytosterols Evaluation of effects of refining processes on minor compounds of hazelnut oil [Volume 7, Issue 25, 2010, Pages 19-28]
  • Pickle salting The comparison of changes in physicochemical content, bacterial and organoleptic properties in fillet and gutted common carp Cyprinus carpio during pickle salting [Volume 7, Issue 26, 2010, Pages 75-86]
  • Pistachio The ability of Saccharomyces Cerevisiae strain in Aflatoxin reduction in Pistachio nuts [Volume 7, Issue 24, 2010, Pages 81-88]
  • Polyethylene Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
  • Polymer Edible films: Qualitative parameters and production methods [Volume 7, Issue 27, 2010, Pages 107-117]
  • Polystyrene Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
  • Pomegranate seed Determination of mathematical model, effective diffusion coefficient, activation and consumption energy for microwave drying of pomegranate arils [Volume 7, Issue 27, 2010, Pages 43-53]
  • Preservative Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media [Volume 7, Issue 26, 2010, Pages 51-59]
  • Probiotic The influence of alginate microencapsulation on survivability of microencapsulated Lactobacillus acidophilus PTCC 1643 under simulated gastrointestinal condition [Volume 7, Issue 25, 2010, Pages 51-60]
  • Processing The effect of processing and storage conditions on quality of evaporated milk [Volume 7, Issue 24, 2010, Pages 102-110]
  • Processing variables Optimization of the formulation and Extrusion conditions in spaghetti enriched with whole soy flour using mixture design method [Volume 7, Issue 25, 2010, Pages 29-38]
  • Production Production and sensory evaluation of tomato juice concentrate [Volume 7, Issue 26, 2010, Pages 99-108]
Q
  • Qualitative Parameters Application of Raman Spectroscopy for Non-Destructive Determination of Qualitative Parameters of Tomato [Volume 7, Issue 27, 2010, Pages 25-33]
  • Qualitative Specification Study on the effect of slow freezing and frozen storage on quality characteristics of Lavash bread [Volume 7, Issue 25, 2010, Pages 133-143]
  • Quality The effect of processing and storage conditions on quality of evaporated milk [Volume 7, Issue 24, 2010, Pages 102-110]
  • Quality The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
  • Quality Effect of storage at ambient temperature on the characteristics of part-baked pan bread [Volume 7, Issue 27, 2010, Pages 1-10]
  • Quality Study on the effects of storage conditions of olive fruit on quality of its oil in Golestan province [Volume 7, Issue 27, 2010, Pages 91-98]
  • Quality characteristics Making and investigation quality properties of dried persimmon slice [Volume 7, Issue 27, 2010, Pages 65-72]
  • Quality control Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
R
  • Rainbow trout (Oncorhynchus mykiss) Study of Bacterial Load and Biogenic Amines content in Rainbow trout (Oncorhynchus mykiss) during storge in ice [Volume 7, Issue 24, 2010, Pages 61-70]
  • Raisin Studying chemo-physical properties of concentratedraisin and condesing its syrup using thes mal method in lab scale [Volume 7, Issue 26, 2010, Pages 87-98]
  • Raisin Concentrate Studying chemo-physical properties of concentratedraisin and condesing its syrup using thes mal method in lab scale [Volume 7, Issue 26, 2010, Pages 87-98]
  • Raman Spectroscopy Application of Raman Spectroscopy for Non-Destructive Determination of Qualitative Parameters of Tomato [Volume 7, Issue 27, 2010, Pages 25-33]
  • Raw milk Study on casein micelles in raw milk with different levels of somatic cells by scanning electron microscopy [Volume 7, Issue 25, 2010, Pages 1-7]
  • Rheological characteristics Effect of pretreatment by ethyl oleate and packaging on qualitative characteristics of stored dried mulberry [Volume 7, Issue 24, 2010, Pages 51-59]
S
  • Safety Genetically- modified food: opportunities & challenges [Volume 7, Issue 24, 2010, Pages 89-102]
  • Satina Effect of shelf life on quality changes of potato dried powder and cubes to select the best usage duration and variety [Volume 7, Issue 25, 2010, Pages 69-83]
  • Scanning electron microscopy Study on casein micelles in raw milk with different levels of somatic cells by scanning electron microscopy [Volume 7, Issue 25, 2010, Pages 1-7]
  • Sensory evaluation Comparision of the effect of Ferolic and Tanic acid on color stability and organoleptic properties of pomegranate juice at different time of strong in 5 0C [Volume 7, Issue 27, 2010, Pages 73-83]
  • Sensory evaluations Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
  • Shearing force Investigation of the physicochemical properties of three potato varieties of Golestan province and their effects on quality attribute of French fries. [Volume 7, Issue 24, 2010, Pages 1-9]
  • Sodium diacetate Determination of minimum inhibitory concentration (MIC) of sodium diacetate on spoilage microorganisms in carbonated beverages by culture media [Volume 7, Issue 26, 2010, Pages 51-59]
  • Somatic cell Study on casein micelles in raw milk with different levels of somatic cells by scanning electron microscopy [Volume 7, Issue 25, 2010, Pages 1-7]
  • Sourdough An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
  • Sourdough Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget) [Volume 7, Issue 26, 2010, Pages 33-40]
  • Spaghetti Quality improvement of dough and fresh pasta made by farina using hydroxypropyl cellulose [Volume 7, Issue 26, 2010, Pages 11-20]
  • Specific volume An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread [Volume 7, Issue 24, 2010, Pages 71-79]
  • Stability Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
  • Staling Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (bagget) [Volume 7, Issue 26, 2010, Pages 33-40]
  • Storage The effect of processing and storage conditions on quality of evaporated milk [Volume 7, Issue 24, 2010, Pages 102-110]
  • Storage conditions Study on the effects of storage conditions of olive fruit on quality of its oil in Golestan province [Volume 7, Issue 27, 2010, Pages 91-98]
  • Stretchability Optimization of Pizza Processed Cheese Formulation using Constrained Mixture Design [Volume 7, Issue 27, 2010, Pages 11-23]
  • Submerge Optimization of medium composition for microbial production of glutamic acid from Date fruit wastes using fractional factorial method [Volume 7, Issue 25, 2010, Pages 61-67]
  • Sugar-beet pulp A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
  • Sunflower seed Some biophysical properties of oily Sunflower achenes in Golestan province [Volume 7, Issue 25, 2010, Pages 103-115]
  • Surface binding The ability of Saccharomyces Cerevisiae strain in Aflatoxin reduction in Pistachio nuts [Volume 7, Issue 24, 2010, Pages 81-88]
  • Surface tension Emulsan production by Acinetobacter calcoaceticus RAG-1 ATCC-31012 [Volume 7, Issue 26, 2010, Pages 117-125]
T
  • Taguchi method Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
  • Taste panel Making and investigation quality properties of dried persimmon slice [Volume 7, Issue 27, 2010, Pages 65-72]
  • Tea seed oil Preparation of cocoa butter replacer and chocolate from esterified tea seed oil [Volume 7, Issue 25, 2010, Pages 9-17]
  • Terminal velocity Determining coefficient of friction and terminal velocity of saffron flower and its components [Volume 7, Issue 25, 2010, Pages 123-133]
  • Thickener A Comparative study on the functional properties of carboxymethyl cellulose produced from sugar-beet pulp and other thickeners in tomato ketchup [Volume 7, Issue 26, 2010, Pages 62-73]
  • Thin-layer Kinetic model simulation of thin-layer drying of orange fruit (var. Thompson) using artificial neural network [Volume 7, Issue 24, 2010, Pages 39-49]
  • Tocopherols Evaluation of effects of refining processes on minor compounds of hazelnut oil [Volume 7, Issue 25, 2010, Pages 19-28]
  • Tomato Fruit Application of Raman Spectroscopy for Non-Destructive Determination of Qualitative Parameters of Tomato [Volume 7, Issue 27, 2010, Pages 25-33]
  • Tomato juice Production and sensory evaluation of tomato juice concentrate [Volume 7, Issue 26, 2010, Pages 99-108]
  • Tomato juice concentrate Production and sensory evaluation of tomato juice concentrate [Volume 7, Issue 26, 2010, Pages 99-108]
  • Total volatile base nitrogen (TVB-N) Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory attributes of Indian white shrimp (Penaeus indicus) [Volume 7, Issue 24, 2010, Pages 19-29]
U
  • Ultrasound The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
V
  • Viscoelastic properties Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce [Volume 7, Issue 26, 2010, Pages 127-142]
W
  • Wheat bug The effect of ultrasound on Dough rheological properties and bread characteristics of wheat damaged by wheat bug [Volume 7, Issue 25, 2010, Pages 39-49]
  • Whey Optimization of Lactic Acid Production Conditions in Batch Fermentation of Whey by Lactobacillus casei [Volume 7, Issue 25, 2010, Pages 95-102]
Y
  • Yeast The ability of Saccharomyces Cerevisiae strain in Aflatoxin reduction in Pistachio nuts [Volume 7, Issue 24, 2010, Pages 81-88]