Journal of food science and technology(Iran)

Keyword Index

A

Accelerated condition Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]
Activation energy Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh [Volume 13, Issue 52, 2016, Pages 91-99]
Activation energy Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer [Volume 13, Issue 56, 2016, Pages 101-112]
Activation energy Investigation of Mazafati Dates Species Drying Kinetics and Effective Moisture Diffusivity under the Cabinet Solar Dryer [Volume 13, Issue 56, 2016, Pages 125-141]
Activation energy Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Activation energy [Volume 13, Issue 50, 2016, Pages 11-20]
Activation energy [Volume 13, Issue 60, 2016, Pages 93-104]
Agricultural Products Consumers Investigation of consumer attitudes toward organic agriculture Study: Alborz Province [Volume 13, Issue 52, 2016, Pages 147-160]
Air Study on microbial air contamination of different areas in dairy processing plants [Volume 13, Issue 57, 2016, Pages 77-88]
Alborz province Investigation of consumer attitudes toward organic agriculture Study: Alborz Province [Volume 13, Issue 52, 2016, Pages 147-160]
Alborz province Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
Algae extract Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Almond [Volume 13, Issue 50, 2016, Pages 207-218]
Aloe vera Mathematical modelling, kinetics and energy consumption for Drying Aloe Vera gel in hot Air dryer with exhaust Air recycle [Volume 13, Issue 54, 2016, Pages 73-83]
Aloe vera Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer [Volume 13, Issue 54, 2016, Pages 85-93]
Aloe vera Evaluation of the antibacterial effects of aqueous and ethanolic extracts of Aloe Vera on pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes) [Volume 13, Issue 55, 2016, Pages 149-159]
Alpha amylase [Volume 13, Issue 50, 2016, Pages 1-10]
Alpha amylase Evalution Effect of ultrasound intensity and timing on the activity of the alpha amylase produced by Aspergillus oryzae PTCC 5164 with different combinations of wheat and barley on solid state fermentation [Volume 13, Issue 56, 2016, Pages 57-68]
Al Plate ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Aluminum [Volume 13, Issue 50, 2016, Pages 95-101]
Annatto [Volume 13, Issue 50, 2016, Pages 41-51]
Antagonistic activity Diversity of Lactic Acid Bacteria communities in âAsh kardeh" with using 16s rRNA gene sequence analysis and antimicrobial activity evaluation of like-bacteriocin compounds [Volume 13, Issue 53, 2016, Pages 1-14]
Antibacterial [Volume 13, Issue 50, 2016, Pages 229-241]
Antibacterial activity Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Antibacterial effect Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
Antibacterial effect Evaluation of the antibacterial effects of aqueous and ethanolic extracts of Aloe Vera on pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes) [Volume 13, Issue 55, 2016, Pages 149-159]
Antibacterial effect [Volume 13, Issue 60, 2016, Pages 49-59]
Antibiotic Investigation of diet enriched with medicinal herbs on the sensorial, microbial and shelf-life characteristics of the Japanese quail meat [Volume 13, Issue 60, 2016, Pages 1-10]
Antifungal activity Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Antifungal activity Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Antimicrobial activity Efficiency of response surface methodology to optimization ethanolic extract from Cordiaâ myxa and evaluation of antimicrobial activity of extract against a number of pathogenic microorganisms [Volume 13, Issue 55, 2016, Pages 55-67]
Antimicrobial activity Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh [Volume 13, Issue 55, 2016, Pages 91-101]
Antimicrobial activity Study of antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese in comparison to reference strains against some pathogens [Volume 13, Issue 55, 2016, Pages 103-113]
Antimicrobial effect Antioxidant and antimicrobial characteristics of black Raspberry (Rubus occidentalis) leaves extract and its effect on stability of soybean oil [Volume 13, Issue 51, 2016, Pages 29-41]
Antimould Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage [Volume 13, Issue 53, 2016, Pages 57-69]
Antioxidant [Volume 13, Issue 50, 2016, Pages 33-39]
Antioxidant [Volume 13, Issue 50, 2016, Pages 41-51]
Antioxidant Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Antioxidant activity [Volume 13, Issue 50, 2016, Pages 159-169]
Antioxidant activity The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Antioxidant capacity Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Antioxidant components Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage [Volume 13, Issue 55, 2016, Pages 137-148]
Antioxidant properties Evaluation of physicochemical properties and antioxidant activity of 10 different botanical honeys [Volume 13, Issue 51, 2016, Pages 51-63]
Antioxidant properties Effect of vacuum and microwave concentrating techniques on Color stability and antioxidant properties of black and red raspberry juice [Volume 13, Issue 56, 2016, Pages 181-192]
Antioxidative activity Antioxidant and antimicrobial characteristics of black Raspberry (Rubus occidentalis) leaves extract and its effect on stability of soybean oil [Volume 13, Issue 51, 2016, Pages 29-41]
Anti-oxidative peptides [Volume 13, Issue 61, 2016, Pages 130-123]
Anzali wetland Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Apple Investigation on the Effects of 1-Methylcyclopropene on the Post-Harvest Quality Attributes of Apple [Volume 13, Issue 50, 2016, Pages 175-184]
Arithmetic neural network [Volume 13, Issue 50, 2016, Pages 171-182]
Aromatic plant Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro [Volume 13, Issue 52, 2016, Pages 1-12]
Aroushe Aroushe cheese: physicochemical, reological, organoleptic and microstructure properties [Volume 13, Issue 57, 2016, Pages 55-65]
Ascorbic acid Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Ash kardeh Diversity of Lactic Acid Bacteria communities in âAsh kardeh" with using 16s rRNA gene sequence analysis and antimicrobial activity evaluation of like-bacteriocin compounds [Volume 13, Issue 53, 2016, Pages 1-14]
Aspergillus oryzae Evalution Effect of ultrasound intensity and timing on the activity of the alpha amylase produced by Aspergillus oryzae PTCC 5164 with different combinations of wheat and barley on solid state fermentation [Volume 13, Issue 56, 2016, Pages 57-68]
Assess potential health risk Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Asspergillus niger [Volume 13, Issue 57, 2016, Pages 159-167]
Attitude Investigation of consumer attitudes toward organic agriculture Study: Alborz Province [Volume 13, Issue 52, 2016, Pages 147-160]
Attitude The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]
Autolysed yeast In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation [Volume 13, Issue 54, 2016, Pages 63-72]

B

Bacillus Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production [Volume 13, Issue 55, 2016, Pages 161-166]
Bacillus and Acetobacter bacteria Identification of microorganisms in industrial Iranian Doogh [Volume 13, Issue 57, 2016, Pages 185-202]
Bacillus licheniformis Mathematical modeling and kinetic analysis of Î²-galactosidase production by Bacillus licheniformis in batch cultivation [Volume 13, Issue 60, 2016, Pages 137-147]
Bacteriocin Diversity of Lactic Acid Bacteria communities in âAsh kardeh" with using 16s rRNA gene sequence analysis and antimicrobial activity evaluation of like-bacteriocin compounds [Volume 13, Issue 53, 2016, Pages 1-14]
Baguette bread Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality and staling of the bread from frozen dough [Volume 13, Issue 59, 2016, Pages 1-11]
Baking soda Qualitative features of yeast used in Zanjan's bakeries [Volume 13, Issue 58, 2016, Pages 31-45]
Balangu Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
Balangu Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Ball diameter ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Barbari [Volume 13, Issue 50, 2016, Pages 113-123]
Barbari bread [Volume 13, Issue 50, 2016, Pages 23-31]
Barley Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Barrier properties Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Batch fermentation Mathematical modeling and kinetic analysis of Î²-galactosidase production by Bacillus licheniformis in batch cultivation [Volume 13, Issue 60, 2016, Pages 137-147]
Beefburgers [Volume 13, Issue 60, 2016, Pages 173-186]
Betacyanin Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Betaxanthin Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Big head (Hypophtalmichthys nobilis) Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head ( Hypophtalmichthys nobilis) fish skin gelatin [Volume 13, Issue 58, 2016, Pages 93-106]
Biochemical tests Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods [Volume 13, Issue 54, 2016, Pages 1-14]
Bionanocomposites Production bionanocomposite films of bitter vetch protein isolate contain ZnO nanoparticles and study functional characterizations and its effect on food storage [Volume 13, Issue 51, 2016, Pages 113-123]
Biosurfactant Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production [Volume 13, Issue 55, 2016, Pages 161-166]
Biscuit dough Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Bitter Vetch Production bionanocomposite films of bitter vetch protein isolate contain ZnO nanoparticles and study functional characterizations and its effect on food storage [Volume 13, Issue 51, 2016, Pages 113-123]
Blanching [Volume 13, Issue 50, 2016, Pages 239-249]
Bread properties [Volume 13, Issue 50, 2016, Pages 1-10]
Breakage Breakage grains percent obtained from different drying methods some common paddy varieties in Guilan province [Volume 13, Issue 51, 2016, Pages 43-50]
Broth Dillution Susceptibility Test Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Butter [Volume 13, Issue 50, 2016, Pages 33-39]

C

Cabinet solar dryer Investigation of Mazafati Dates Species Drying Kinetics and Effective Moisture Diffusivity under the Cabinet Solar Dryer [Volume 13, Issue 56, 2016, Pages 125-141]
Cadmium Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Cake Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake. [Volume 13, Issue 53, 2016, Pages 71-78]
Cake [Volume 13, Issue 61, 2016, Pages 193-183]
Camel Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Canola oil [Volume 13, Issue 50, 2016, Pages 101-111]
Carboxyl Methyl Cellulose Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Carboxymethyl cellulose Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life [Volume 13, Issue 59, 2016, Pages 133-141]
Carboxy Methyl Cellulose Coatings Evaluation of CMC-based coatings with thyme extract )Thymus vulgaris( on physiochemical reactions of fresh hazelnut [Volume 13, Issue 51, 2016, Pages 169-180]
Carrageenan gum Investigation on the effect of carrageenan gum addition on the qualitative characteristics of walnut drink [Volume 13, Issue 57, 2016, Pages 45-54]
Catalytic Activity Optimization of catalytic activity of phytase from isolate K46b using response surface methodology [Volume 13, Issue 50, 2016, Pages 203-215]
Celery juice Producing celery juice as functional drink by lactic acid bacteria [Volume 13, Issue 51, 2016, Pages 103-111]
Celiac disease [Volume 13, Issue 61, 2016, Pages 86-77]
Cellulose Biodegradability property of a biocomposite based on polyethylene/cellulose [Volume 13, Issue 50, 2016, Pages 31-36]
Cereals Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]
Chemical and microbiological properties Evaluation of Chemical and Microbiological Properties of Concentrated âTuluqâ and âTorbaâ Yoghurts during Storage [Volume 13, Issue 59, 2016, Pages 37-47]
Chemical and rheological properties Effect of storage conditions on physicochemical and farinography Characteristics of wheat flour [Volume 13, Issue 51, 2016, Pages 89-102]
Chicken stew [Volume 13, Issue 50, 2016, Pages 95-101]
Chitosan Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM) [Volume 13, Issue 51, 2016, Pages 75-88]
Chitosan Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp [Volume 13, Issue 53, 2016, Pages 79-91]
Chocolate Mousse Study effect of sodium caseinate and gelatin on sensory, image processing and texture of chocolate mousse [Volume 13, Issue 57, 2016, Pages 89-99]
Citrus [Volume 13, Issue 61, 2016, Pages 121-109]
Clarification Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
Clear apple juice Evaluation of changes in color of clear apple juice samples contain inulin, fructooligosaccharide and polydextrose during the six month storage at 4 and 25Ëc [Volume 13, Issue 56, 2016, Pages 173-180]
Clear apple juice Comparison of the effect of inulin, fructooligosaccharide and polydextrose on physicochemical characteristics of clear apple juice during six month storage at 4ËC and 25ËC [Volume 13, Issue 57, 2016, Pages 25-34]
CMC Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
Coeliac Effect of xanthan and CMC on rheological properties of Gluten-free bread dough [Volume 13, Issue 51, 2016, Pages 137-148]
Coenzyme Q10 [Volume 13, Issue 50, 2016, Pages 217-227]
Cohesiveness [Volume 13, Issue 50, 2016, Pages 103-114]
Collagen Sea cucumber (Stichopus horrens) body wall collagen of Chabahar bay and its gelatin properties [Volume 13, Issue 52, 2016, Pages 79-89]
Color Coordinate Values CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
Colorimeter Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Color Measurement CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
Color values [Volume 13, Issue 61, 2016, Pages 172-165]
Color values [Volume 13, Issue 59, 2016, Pages 75-84]
Concentrated yoghurt Evaluation of Chemical and Microbiological Properties of Concentrated âTuluqâ and âTorbaâ Yoghurts during Storage [Volume 13, Issue 59, 2016, Pages 37-47]
Concentration Evaluation of physicochemical properties of raspberries concentrate prepared by vacuum and microwave techniques [Volume 13, Issue 57, 2016, Pages 121-132]
Conjugation Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction [Volume 13, Issue 53, 2016, Pages 93-102]
Consistency [Volume 13, Issue 50, 2016, Pages 219-226]
Consumer Behavior Analyze of component consumer behavior toward food waste in Tehran [Volume 13, Issue 53, 2016, Pages 173-183]
Consumer Behavior The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]
Conversion coefficient Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Cooking methods [Volume 13, Issue 61, 2016, Pages 54-45]
Cooking quality Investigation of Physicochemical properties of semolina made from some hard wheats and the cooking quality of their dough products [Volume 13, Issue 54, 2016, Pages 165-176]
Corn Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Cornelian cherry juice [Volume 13, Issue 50, 2016, Pages 67-78]
Corn oil Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Coxiella burnetii Genomic detection of Coxiella burnetii in sheep milk samples by Nested-PCR method in Khorramabad, Iran. [Volume 13, Issue 56, 2016, Pages 165-171]
Crack percent Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Cracks and fractures Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Crucian carp Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Crust color Utilization of melon seed flour as fat replacer in production of low fat oil cake and evaluation quantitative and qualitative of final product [Volume 13, Issue 53, 2016, Pages 15-23]
Crust color Application of Plantago gum and fungal Î±-amylase enzyme on Physicochemical and organoleptic properties of doughnut [Volume 13, Issue 52, 2016, Pages 101-110]
Cryptococcus yeast Optimization of lipase production using surface response methodology of yeast Cryptococcusalbidus [Volume 13, Issue 59, 2016, Pages 181-192]
Customer satisfaction The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]

D

Dairy Aroushe cheese: physicochemical, reological, organoleptic and microstructure properties [Volume 13, Issue 57, 2016, Pages 55-65]
Dairy processing plants Study on microbial air contamination of different areas in dairy processing plants [Volume 13, Issue 57, 2016, Pages 77-88]
Date concentrate Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Date concentrate [Volume 13, Issue 60, 2016, Pages 61-79]
Date liquid sugar Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Date liquid sugar Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Date syrup Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Date syrup Production of kombucha by replacing sugar by date syrup [Volume 13, Issue 56, 2016, Pages 23-33]
Date syrup Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Deep-fat frying [Volume 13, Issue 50, 2016, Pages 79-94]
Dehydration [Volume 13, Issue 50, 2016, Pages 239-249]
Density Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Detection Detection of microbial contamination of UHT milk packages using ultrasonic system [Volume 13, Issue 51, 2016, Pages 149-157]
Dietary fibre [Volume 13, Issue 50, 2016, Pages 183-193]
Different ecotypes of milk thistle Evaluation of Oil Content, Fatty Acids Profile and Phytosterols of Milk Thistle (Silybum marianum L.) Oil in Several Different Ecotypes in North -West of Iran [Volume 13, Issue 52, 2016, Pages 25-34]
Differential Scanning Calorimetry (DSC) analysis Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Diffusivity Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Dill The effect of extraction methods on phenolic and tocophorol content and antioxidant properties of dill extracts (Anethum graveolens) [Volume 13, Issue 57, 2016, Pages 109-119]
Disc diffusion method Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Docosahexaenoic acid The effects of carbon and nitrogen sources on production of omega 3 fatty acids in novel native strain of schizochytrium DR31 [Volume 13, Issue 56, 2016, Pages 91-100]
Doogh Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh [Volume 13, Issue 52, 2016, Pages 91-99]
Doogh Effects of salt percentage (0.5 or 1%), combination (NaCl or NaCl/KCl) and stage of adding salt on biochemical, microbiological and sensory characteristics of probiotic Doogh [Volume 13, Issue 55, 2016, Pages 13-22]
Doogh [Volume 13, Issue 60, 2016, Pages 93-104]
Doughnuts The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption [Volume 13, Issue 54, 2016, Pages 145-153]
Dough products Investigation of Physicochemical properties of semolina made from some hard wheats and the cooking quality of their dough products [Volume 13, Issue 54, 2016, Pages 165-176]
Dough rheology [Volume 13, Issue 50, 2016, Pages 183-193]
DPPH The effect of extraction methods on phenolic and tocophorol content and antioxidant properties of dill extracts (Anethum graveolens) [Volume 13, Issue 57, 2016, Pages 109-119]
Dried sour cherry Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage [Volume 13, Issue 58, 2016, Pages 47-56]
Dryer temperature Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Drying [Volume 13, Issue 50, 2016, Pages 171-182]
Drying The effects of full fat soy flour addition and drying temperature on sensory evaluation and textural characteristics of Spaghetti [Volume 13, Issue 51, 2016, Pages 225-233]
Drying Mathematical modelling, kinetics and energy consumption for Drying Aloe Vera gel in hot Air dryer with exhaust Air recycle [Volume 13, Issue 54, 2016, Pages 73-83]
Drying Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer [Volume 13, Issue 54, 2016, Pages 85-93]
Drying Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Drying Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Drying [Volume 13, Issue 61, 2016, Pages 25-32]
Drying Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
Drying Drying of Button Mushroom by Infrared-Hot Air System [Volume 13, Issue 59, 2016, Pages 151-159]
Drying Kinetic Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer [Volume 13, Issue 56, 2016, Pages 101-112]
Drying kinetics Modeling on hot air and infrared thin layers drying of persimmon slices [Volume 13, Issue 53, 2016, Pages 161-171]
Drying kinetics Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
Drying method Breakage grains percent obtained from different drying methods some common paddy varieties in Guilan province [Volume 13, Issue 51, 2016, Pages 43-50]
Drying times Drying behavior of corn seeds in a non-continuous rotary drum dryer [Volume 13, Issue 57, 2016, Pages 67-76]
Dry matter holding capacity [Volume 13, Issue 50, 2016, Pages 145-157]
Dry matter-water ratio [Volume 13, Issue 50, 2016, Pages 145-157]
Dunat Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat [Volume 13, Issue 54, 2016, Pages 25-34]
Durum wheat [Volume 13, Issue 61, 2016, Pages 149-141]

E

Echinophora cinerea Boiss Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro [Volume 13, Issue 52, 2016, Pages 1-12]
EDI Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Edible coating Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp [Volume 13, Issue 53, 2016, Pages 79-91]
Edible coating Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life [Volume 13, Issue 59, 2016, Pages 133-141]
Edible coatings [Volume 13, Issue 50, 2016, Pages 139-151]
Edible film Effect of fatty acids on physical, mechanical and moisture barrier properties of salep â based edible film [Volume 13, Issue 51, 2016, Pages 159-167]
Edible film Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Edible film Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Edible mushroom [Volume 13, Issue 50, 2016, Pages 171-182]
Edible tissue Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Electrospray [Volume 13, Issue 50, 2016, Pages 37-49]
Electrostatic repulsion Formation of soluble complexes of milk proteinsâsoluble fraction of Iranian native gums and investigation of the effect of biopolymers concentration on phase behavior of systems [Volume 13, Issue 58, 2016, Pages 1-14]
Empty stomach Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 CË [Volume 13, Issue 52, 2016, Pages 55-65]
Emulsifier [Volume 13, Issue 59, 2016, Pages 75-84]
Emulsifier Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Emulsion stability Effect of xanthan gum on physicochemical properties of grass pea (Lathyrus sativus) isolate stabilized oil-in-water emulsion [Volume 13, Issue 55, 2016, Pages 115-123]
Enrichment The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni [Volume 13, Issue 59, 2016, Pages 161-169]
Enrichment Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Entromorpha intestinalis Studying the possibility of using the extract of Entromorpha intestinalis in order to control some food-borne pathogens [Volume 13, Issue 58, 2016, Pages 81-91]
Enzyme activity Evalution Effect of ultrasound intensity and timing on the activity of the alpha amylase produced by Aspergillus oryzae PTCC 5164 with different combinations of wheat and barley on solid state fermentation [Volume 13, Issue 56, 2016, Pages 57-68]
Enzyme characters [Volume 13, Issue 57, 2016, Pages 159-167]
Epinepheluscoioides [Volume 13, Issue 61, 2016, Pages 54-45]
EPMA ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Escherichia coli [Volume 13, Issue 51, 2016, Pages 205-212]
Escherichia coli Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
Essential oil [Volume 13, Issue 50, 2016, Pages 195-206]
Essential oil Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]
Ethanolic extract Efficiency of response surface methodology to optimization ethanolic extract from Cordiaâ myxa and evaluation of antimicrobial activity of extract against a number of pathogenic microorganisms [Volume 13, Issue 55, 2016, Pages 55-67]
Ethanolic extract of hops Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Exopolysaccharide Investigation the effects of proteolytic activity and exopolysaccharide production by native starter bacteria on technological and organoleptic properties of yogurts [Volume 13, Issue 58, 2016, Pages 15-29]
Extensograph [Volume 13, Issue 50, 2016, Pages 23-31]
Extract Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
Extract The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Extract Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
Extraction Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Extraction Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods [Volume 13, Issue 54, 2016, Pages 121-133]
Extraction [Volume 13, Issue 60, 2016, Pages 49-59]
Extrusion Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]

F

Factor Analyze Analyze of component consumer behavior toward food waste in Tehran [Volume 13, Issue 53, 2016, Pages 173-183]
Farinogarph Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Farinograph [Volume 13, Issue 50, 2016, Pages 23-31]
Far Replacer Utilization of melon seed flour as fat replacer in production of low fat oil cake and evaluation quantitative and qualitative of final product [Volume 13, Issue 53, 2016, Pages 15-23]
Fat replacer [Volume 13, Issue 61, 2016, Pages 164-151]
Fat replacer [Volume 13, Issue 61, 2016, Pages 172-165]
Fatty acid profiles [Volume 13, Issue 57, 2016, Pages 35-43]
Fatty acids [Volume 13, Issue 50, 2016, Pages 193-202]
Fatty acids Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta) [Volume 13, Issue 58, 2016, Pages 205-214]
Fatty acids profile Evaluation of Oil Content, Fatty Acids Profile and Phytosterols of Milk Thistle (Silybum marianum L.) Oil in Several Different Ecotypes in North -West of Iran [Volume 13, Issue 52, 2016, Pages 25-34]
Feed Forward neural network [Volume 13, Issue 50, 2016, Pages 227-237]
Fermentation [Volume 13, Issue 60, 2016, Pages 115-124]
Fermented milks Effects of salt percentage (0.5 or 1%), combination (NaCl or NaCl/KCl) and stage of adding salt on biochemical, microbiological and sensory characteristics of probiotic Doogh [Volume 13, Issue 55, 2016, Pages 13-22]
Fermented product Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis [Volume 13, Issue 59, 2016, Pages 25-36]
Fersh verjuice Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage [Volume 13, Issue 55, 2016, Pages 137-148]
FFA [Volume 13, Issue 61, 2016, Pages 54-45]
Fiber supplement [Volume 13, Issue 50, 2016, Pages 127-137]
Fillet Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 CË [Volume 13, Issue 52, 2016, Pages 55-65]
Fish fillets [Volume 13, Issue 61, 2016, Pages 24-17]
Fish market Study of quality indices, microbal load and fatty acid composition of smoked kutum and golden mullet in the northern Iranian markets [Volume 13, Issue 57, 2016, Pages 145-158]
Fish oil Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Flat bread [Volume 13, Issue 50, 2016, Pages 121-131]
Flaxseed oil Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Flour [Volume 13, Issue 50, 2016, Pages 113-123]
Flour malt [Volume 13, Issue 50, 2016, Pages 1-10]
Fluidized bed dryer Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Fogging [Volume 13, Issue 61, 2016, Pages 121-109]
Food industry Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production [Volume 13, Issue 55, 2016, Pages 161-166]
Food insecurity Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
Food labeling [Volume 13, Issue 50, 2016, Pages 83-90]
Food safety Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Food samples [Volume 13, Issue 61, 2016, Pages 75-55]
Food security Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
Food Waste Analyze of component consumer behavior toward food waste in Tehran [Volume 13, Issue 53, 2016, Pages 173-183]
Fortification [Volume 13, Issue 50, 2016, Pages 217-227]
Fraud Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Fraud Detection of Water Fraud in Natural Lime Juice using Fuzzy Logic Table Look-Up Scheme [Volume 13, Issue 58, 2016, Pages 173-181]
Freeze-thaw [Volume 13, Issue 50, 2016, Pages 37-49]
Freezing Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 CË [Volume 13, Issue 52, 2016, Pages 55-65]
Fructooligosaccharide Evaluation of changes in color of clear apple juice samples contain inulin, fructooligosaccharide and polydextrose during the six month storage at 4 and 25Ëc [Volume 13, Issue 56, 2016, Pages 173-180]
Fructooligosaccharide Comparison of the effect of inulin, fructooligosaccharide and polydextrose on physicochemical characteristics of clear apple juice during six month storage at 4ËC and 25ËC [Volume 13, Issue 57, 2016, Pages 25-34]
Fruit firmness Application of acoustic method for estimation of kiwifruit firmness during storage [Volume 13, Issue 59, 2016, Pages 143-150]
Fruit juice Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage [Volume 13, Issue 53, 2016, Pages 57-69]
Fruit yoghurt Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM) [Volume 13, Issue 51, 2016, Pages 75-88]
FT-IR Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]
Full fat soy flour The effects of full fat soy flour addition and drying temperature on sensory evaluation and textural characteristics of Spaghetti [Volume 13, Issue 51, 2016, Pages 225-233]
Functional [Volume 13, Issue 50, 2016, Pages 217-227]
Functional beverage Feasibility study of Production of red beet juice by fermentation Lactic acid bacteria [Volume 13, Issue 56, 2016, Pages 1-9]
Functional drink Producing celery juice as functional drink by lactic acid bacteria [Volume 13, Issue 51, 2016, Pages 103-111]
Functional properties [Volume 13, Issue 50, 2016, Pages 159-169]
Functional properties Production bionanocomposite films of bitter vetch protein isolate contain ZnO nanoparticles and study functional characterizations and its effect on food storage [Volume 13, Issue 51, 2016, Pages 113-123]
Functional properties Sea cucumber (Stichopus horrens) body wall collagen of Chabahar bay and its gelatin properties [Volume 13, Issue 52, 2016, Pages 79-89]
Functional properties Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Functional Puffed snack [Volume 13, Issue 50, 2016, Pages 127-137]
Fuzzy Logic Detection of Water Fraud in Natural Lime Juice using Fuzzy Logic Table Look-Up Scheme [Volume 13, Issue 58, 2016, Pages 173-181]
Fuzzy-Neuron Taste determination of Thompson orange using image processing based on ANFIS and ANN-GA methods [Volume 13, Issue 56, 2016, Pages 45-55]

G

Gamma ray Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
Gas retention Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread [Volume 13, Issue 58, 2016, Pages 117-129]
Gelatin Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp [Volume 13, Issue 53, 2016, Pages 79-91]
Gelatin Sea cucumber (Stichopus horrens) body wall collagen of Chabahar bay and its gelatin properties [Volume 13, Issue 52, 2016, Pages 79-89]
Gene expression Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Geotrichum candidium Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
Germination Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Ginger oil Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Glass transition temperature [Volume 13, Issue 60, 2016, Pages 37-47]
Glaze Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette [Volume 13, Issue 52, 2016, Pages 111-118]
Glucuronic acid Production of kombucha by replacing sugar by date syrup [Volume 13, Issue 56, 2016, Pages 23-33]
Gluten [Volume 13, Issue 50, 2016, Pages 139-151]
Gluten-free bread Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour [Volume 13, Issue 54, 2016, Pages 51-62]
Gluten free cake [Volume 13, Issue 61, 2016, Pages 86-77]
Gluten-free cup cake [Volume 13, Issue 61, 2016, Pages 164-151]
Gluten-free pasta Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta [Volume 13, Issue 59, 2016, Pages 123-132]
Grape fiber Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM) [Volume 13, Issue 51, 2016, Pages 75-88]
Grass pea (Lathyrus sativus) protein isolated Effect of xanthan gum on physicochemical properties of grass pea (Lathyrus sativus) isolate stabilized oil-in-water emulsion [Volume 13, Issue 55, 2016, Pages 115-123]
Green tea extract Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Growing area Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil [Volume 13, Issue 55, 2016, Pages 181-192]
Guar Gum Investigation on the effect of Sanginak (latirus sativus) flour addition on organoleptic and physicochemical properties and staling of Barbari bread [Volume 13, Issue 51, 2016, Pages 213-224]
Guar Gum Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Guar Gum [Volume 13, Issue 60, 2016, Pages 173-186]
Gum Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Gum tragacanth Effect of irradiated Gum Tragacanth on the stability of oil in water emulsion [Volume 13, Issue 52, 2016, Pages 13-24]

H

HACCP [Volume 13, Issue 50, 2016, Pages 83-90]
Hardness [Volume 13, Issue 50, 2016, Pages 103-114]
Harvesting date Effect of fruit harvest time on antioxidant compounds of oil in some olive (Olea europaea L.) cultivars at Roodbar region [Volume 13, Issue 52, 2016, Pages 35-45]
Hazelnut Evaluation of CMC-based coatings with thyme extract )Thymus vulgaris( on physiochemical reactions of fresh hazelnut [Volume 13, Issue 51, 2016, Pages 169-180]
Heavy metals Evaluation of Bioaccumulation of heavy metals (cadmium, lead and zinc) in edible muscle tissue of crucian carp (Carassiu sauratus) from international wetland of Anzali [Volume 13, Issue 54, 2016, Pages 155-163]
Hibiscus Sabdariffa Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
High temperature Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Hot air Modeling on hot air and infrared thin layers drying of persimmon slices [Volume 13, Issue 53, 2016, Pages 161-171]
Hot air [Volume 13, Issue 61, 2016, Pages 97-87]
Hot air Drying of Button Mushroom by Infrared-Hot Air System [Volume 13, Issue 59, 2016, Pages 151-159]
Household Food Accessibility Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
Humectants [Volume 13, Issue 59, 2016, Pages 75-84]
Humidification Kinetic [Volume 13, Issue 50, 2016, Pages 11-20]
Humulus lupulus L Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Humuluslupulus L Antifungal effect of flowers hops extract on bakery yeast and a group of moulds in bread spoilage [Volume 13, Issue 57, 2016, Pages 101-108]
Hydrocolloid [Volume 13, Issue 60, 2016, Pages 25-36]
Hydrocolloid coating [Volume 13, Issue 61, 2016, Pages 182-173]
Hydrocolloids Effect of xanthan and CMC on rheological properties of Gluten-free bread dough [Volume 13, Issue 51, 2016, Pages 137-148]
Hydrocolloids Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh [Volume 13, Issue 52, 2016, Pages 91-99]
Hydrocolloids native Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Hydroxy propyl methyl cellulose Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta [Volume 13, Issue 59, 2016, Pages 123-132]

I

Ice cream Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Image processing Effect of sourdough on the quality of barbari bread [Volume 13, Issue 51, 2016, Pages 181-194]
Image processing Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette [Volume 13, Issue 52, 2016, Pages 111-118]
Image processing The Study of Osmotic Dehydration of Potato by using Image Processing [Volume 13, Issue 56, 2016, Pages 81-90]
Imitation pizza cheese The Dynamic (Oscillatory) Rheological Properties of Imitation Pizza Cheese Containing Soy Protein Isolate as a Partial Caseinate Substitute [Volume 13, Issue 58, 2016, Pages 131-144]
Improver [Volume 13, Issue 61, 2016, Pages 193-183]
Industrial Doogh Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
Infection percent [Volume 13, Issue 61, 2016, Pages 15-1]
Infectious bacteria Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms âin vitroâ [Volume 13, Issue 52, 2016, Pages 131-145]
Infrared Modeling on hot air and infrared thin layers drying of persimmon slices [Volume 13, Issue 53, 2016, Pages 161-171]
Infrared [Volume 13, Issue 61, 2016, Pages 97-87]
Infrared Drying of Button Mushroom by Infrared-Hot Air System [Volume 13, Issue 59, 2016, Pages 151-159]
Inulin Evaluation of changes in color of clear apple juice samples contain inulin, fructooligosaccharide and polydextrose during the six month storage at 4 and 25Ëc [Volume 13, Issue 56, 2016, Pages 173-180]
Inulin Comparison of the effect of inulin, fructooligosaccharide and polydextrose on physicochemical characteristics of clear apple juice during six month storage at 4ËC and 25ËC [Volume 13, Issue 57, 2016, Pages 25-34]
Inulin Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Involvement The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]
Iranian bread Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage [Volume 13, Issue 51, 2016, Pages 195-203]
Iran industrial Doogh Identification of microorganisms in industrial Iranian Doogh [Volume 13, Issue 57, 2016, Pages 185-202]
Irradiation Effect of irradiated Gum Tragacanth on the stability of oil in water emulsion [Volume 13, Issue 52, 2016, Pages 13-24]
ISO 22000 [Volume 13, Issue 50, 2016, Pages 83-90]
Isolated Isolation and identification of lipolytic yeasts from sesame meal of Yazd province and determination the potential of lipase production by them [Volume 13, Issue 51, 2016, Pages 125-136]
Isolation Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis [Volume 13, Issue 59, 2016, Pages 25-36]

K

Ketchup Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Key : Modified starch Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Key word: Castor oil [Volume 13, Issue 61, 2016, Pages 140-131]
Key Word :Damaged Starch [Volume 13, Issue 60, 2016, Pages 199-208]
Key word: Raw Cane Sugar CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
Key words: Acrylamide In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation [Volume 13, Issue 54, 2016, Pages 63-72]
Key words: Alcalase Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Key words: Antimicrobial packaging [Volume 13, Issue 50, 2016, Pages 195-206]
Key words. Antioxidant Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction [Volume 13, Issue 53, 2016, Pages 93-102]
Key words: Antioxidant activity Effect of fruit harvest time on antioxidant compounds of oil in some olive (Olea europaea L.) cultivars at Roodbar region [Volume 13, Issue 52, 2016, Pages 35-45]
Key words: Baguette Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette [Volume 13, Issue 52, 2016, Pages 111-118]
Key words: Barbary bread [Volume 13, Issue 50, 2016, Pages 11-21]
Key Words:Biocomposite Biodegradability property of a biocomposite based on polyethylene/cellulose [Volume 13, Issue 50, 2016, Pages 31-36]
Key Words: Bread quality Qualitative features of yeast used in Zanjan's bakeries [Volume 13, Issue 58, 2016, Pages 31-45]
Key words: Cake [Volume 13, Issue 60, 2016, Pages 61-79]
Key words: Calcium alginate hydrogels [Volume 13, Issue 50, 2016, Pages 37-49]
Key words: Carboxymethyl cellulose Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour [Volume 13, Issue 54, 2016, Pages 51-62]
Key words: Carboxymethylcellulose(CMC) Effect of xanthan and CMC on rheological properties of Gluten-free bread dough [Volume 13, Issue 51, 2016, Pages 137-148]
Key words: Celiac Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta [Volume 13, Issue 59, 2016, Pages 123-132]
Key words: Combination bread Investigation on the effect of Sanginak (latirus sativus) flour addition on organoleptic and physicochemical properties and staling of Barbari bread [Volume 13, Issue 51, 2016, Pages 213-224]
Key words: Cordia myxa Efficiency of response surface methodology to optimization ethanolic extract from Cordiaâ myxa and evaluation of antimicrobial activity of extract against a number of pathogenic microorganisms [Volume 13, Issue 55, 2016, Pages 55-67]
Key words: Date Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat [Volume 13, Issue 54, 2016, Pages 25-34]
Key words: Deep fat frying [Volume 13, Issue 60, 2016, Pages 25-36]
Key Words: Doughnut Application of Plantago gum and fungal Î±-amylase enzyme on Physicochemical and organoleptic properties of doughnut [Volume 13, Issue 52, 2016, Pages 101-110]
Key words: Dryer Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
Key words: Edible gelatin films [Volume 13, Issue 60, 2016, Pages 37-47]
Key words: Escherichia coli The use of ANN-GA and Neuro fuzzy for modeling the population dynamics of bacterial (Escherichia coli ATTC 29998) in the frankfurter sausage containing of Redcurrant extract [Volume 13, Issue 53, 2016, Pages 33-45]
Key words: Fat Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
Key words: Flavored milk The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Key words: Food industry Production of oil rich in omega series fatty acids by oleaginous yeasts and effect of different parameters on production process [Volume 13, Issue 59, 2016, Pages 59-74]
Key words: Frozen dough Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality and staling of the bread from frozen dough [Volume 13, Issue 59, 2016, Pages 1-11]
Key words: Frozen dough Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality of dough and frozen dough structure [Volume 13, Issue 59, 2016, Pages 11-23]
Key words: Gelatin Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head ( Hypophtalmichthys nobilis) fish skin gelatin [Volume 13, Issue 58, 2016, Pages 93-106]
Key words: Glycation [Volume 13, Issue 60, 2016, Pages 105-113]
Key Words: Hard wheat Investigation of Physicochemical properties of semolina made from some hard wheats and the cooking quality of their dough products [Volume 13, Issue 54, 2016, Pages 165-176]
Key Words: Image Processing Study effect of sodium caseinate and gelatin on sensory, image processing and texture of chocolate mousse [Volume 13, Issue 57, 2016, Pages 89-99]
Key words: Kimchi Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods [Volume 13, Issue 54, 2016, Pages 1-14]
Key words: Kimchi Isolation and indentification of Trichosporon asahii from Kimchi and medium optimization in submerge fermentation [Volume 13, Issue 54, 2016, Pages 35-50]
Key words: kombucha Production of kombucha by replacing sugar by date syrup [Volume 13, Issue 56, 2016, Pages 23-33]
Key words: Lipase [Volume 13, Issue 57, 2016, Pages 159-167]
Key words: Liquid sourdough [Volume 13, Issue 60, 2016, Pages 115-124]
Key words: Low fat butter [Volume 13, Issue 50, 2016, Pages 219-226]
Key Words: Low fat mayonnaise [Volume 13, Issue 61, 2016, Pages 172-165]
Key words: Mespilus germanica Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms âin vitroâ [Volume 13, Issue 52, 2016, Pages 131-145]
Key words: Microbial oil Improving production of oil rich in essential unsaturated fatty acids by oleaginous yeast Yarrowia lipolytica with mutagenesis and cerulenin screening method [Volume 13, Issue 60, 2016, Pages 125-136]
Key words: Milk [Volume 13, Issue 50, 2016, Pages 115-120]
Key words: Modeling Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Key words : Modified atmosphere packaging [Volume 13, Issue 50, 2016, Pages 121-131]
Key words: Molecularly imprinted polymer (MIP) [Volume 13, Issue 61, 2016, Pages 75-55]
Keywords : Nano-fiber cellulose Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Key words: Natural preservative [Volume 13, Issue 50, 2016, Pages 133-143]
Key words: Oil in water emulsion Effect of irradiated Gum Tragacanth on the stability of oil in water emulsion [Volume 13, Issue 52, 2016, Pages 13-24]
Key words: Paddy Breakage grains percent obtained from different drying methods some common paddy varieties in Guilan province [Volume 13, Issue 51, 2016, Pages 43-50]
Key words: Pastille [Volume 13, Issue 50, 2016, Pages 207-218]
Key words: Persimmon Modeling on hot air and infrared thin layers drying of persimmon slices [Volume 13, Issue 53, 2016, Pages 161-171]
Key words: Phytase enzyme Optimization of catalytic activity of phytase from isolate K46b using response surface methodology [Volume 13, Issue 50, 2016, Pages 203-215]
Key words: Prebiotic [Volume 13, Issue 50, 2016, Pages 183-193]
Key words: Quality characteristics Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime [Volume 13, Issue 53, 2016, Pages 103-112]
Key words: Rainbow trout Effect of slaughter methods on quality of rainbow trout (Oncorhynchus mykiss) during storage at 4 ÂºC [Volume 13, Issue 52, 2016, Pages 67-77]
Key words: Raspberry leaves extract Antioxidant and antimicrobial characteristics of black Raspberry (Rubus occidentalis) leaves extract and its effect on stability of soybean oil [Volume 13, Issue 51, 2016, Pages 29-41]
Key words: Redbeet Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Key words: Red beet juice Feasibility study of Production of red beet juice by fermentation Lactic acid bacteria [Volume 13, Issue 56, 2016, Pages 1-9]
Key words: Red grape dried waste [Volume 13, Issue 61, 2016, Pages 108-99]
Key words: Rhamnolipid Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production [Volume 13, Issue 55, 2016, Pages 161-166]
Key words: Rosemary Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Key Words: Sour Orange Juice Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Key words: Storage [Volume 13, Issue 61, 2016, Pages 121-109]
Key Words: Synergist [Volume 13, Issue 59, 2016, Pages 75-84]
Key words: Thixotropic behavior Ú©ÙÛØ¯ ÙØ§ÚÚ¯Ø§Ù: Ø±ÙØªØ§Ø± ÙØ§Ø¨Ø³ØªÙ Ø¨Ù Ø²ÙØ§ÙØ Ø³Ø³ ÙØ§ÛÙÙØ²Ø ØµÙØº ÙØ¯ÙÙÙ Ø´ÙØ±Û Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 13, Issue 59, 2016, Pages 97-107]
Key words: Tragacanth Formation of soluble complexes of milk proteinsâsoluble fraction of Iranian native gums and investigation of the effect of biopolymers concentration on phase behavior of systems [Volume 13, Issue 58, 2016, Pages 1-14]
Key words: Transglutaminase [Volume 13, Issue 50, 2016, Pages 91-99]
Key words: vibrational frequency response Eggshell crack detection using PCA and SVM [Volume 13, Issue 56, 2016, Pages 143-153]
Key words: Wheat starch Investigation on the Physicochemical Properties of Ultrasound Treated Wheat Starch [Volume 13, Issue 53, 2016, Pages 127-136]
Key Words: White flour [Volume 13, Issue 61, 2016, Pages 149-141]
Key words: Yarrowia lipolytica Examination the yield of lipase enzyme produced by Yarrowia lipolytica DSM3286 yeast under different nitrogen treatments and fermentation time [Volume 13, Issue 56, 2016, Pages 35-44]
Key words: Yogurt Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract [Volume 13, Issue 54, 2016, Pages 105-119]
Key word: Walnut drink Investigation on the effect of carrageenan gum addition on the qualitative characteristics of walnut drink [Volume 13, Issue 57, 2016, Pages 45-54]
Keywors: Yellow kashk Diversity of lactic acid bacteria isolated from yellow zabol kashk using 16S rRNA Gene Sequence Analysis [Volume 13, Issue 59, 2016, Pages 25-36]
Khoramabad Genomic detection of Coxiella burnetii in sheep milk samples by Nested-PCR method in Khorramabad, Iran. [Volume 13, Issue 56, 2016, Pages 165-171]
Kinetic Modeling Mathematical modeling and kinetic analysis of Î²-galactosidase production by Bacillus licheniformis in batch cultivation [Volume 13, Issue 60, 2016, Pages 137-147]
Kinetics [Volume 13, Issue 61, 2016, Pages 97-87]
Kiwifruit Application of acoustic method for estimation of kiwifruit firmness during storage [Volume 13, Issue 59, 2016, Pages 143-150]

L

Lactic flora Isolation and Identification of Lactic Microbiota from Kimchi, produced in Iran, based on Biochemical and Molecular Methods [Volume 13, Issue 54, 2016, Pages 1-14]
Lactobacillus Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Lactobacillus acidophilus Producing celery juice as functional drink by lactic acid bacteria [Volume 13, Issue 51, 2016, Pages 103-111]
Lactobacillus delbruekii Producing celery juice as functional drink by lactic acid bacteria [Volume 13, Issue 51, 2016, Pages 103-111]
Lactobacillus Fermentum Optimization grape fiber and chitosan amounts in fruit yoghurt using response surface methodology (RSM) [Volume 13, Issue 51, 2016, Pages 75-88]
Lactobacillus plantarum Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage [Volume 13, Issue 53, 2016, Pages 57-69]
Lactococcus lactis The effect of Lactococcus lactis PTCC 1336 (spraying) and application of calcium propionate on shelf life and organoleptic characteristics of Lavash bread. [Volume 13, Issue 56, 2016, Pages 155-164]
Lamiaceae plants Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
Lavash Bread The effect of Lactococcus lactis PTCC 1336 (spraying) and application of calcium propionate on shelf life and organoleptic characteristics of Lavash bread. [Volume 13, Issue 56, 2016, Pages 155-164]
Lepidium perfoliatum seed gum Ú©ÙÛØ¯ ÙØ§ÚÚ¯Ø§Ù: Ø±ÙØªØ§Ø± ÙØ§Ø¨Ø³ØªÙ Ø¨Ù Ø²ÙØ§ÙØ Ø³Ø³ ÙØ§ÛÙÙØ²Ø ØµÙØº ÙØ¯ÙÙÙ Ø´ÙØ±Û Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 13, Issue 59, 2016, Pages 97-107]
Lime juice Detection of Water Fraud in Natural Lime Juice using Fuzzy Logic Table Look-Up Scheme [Volume 13, Issue 58, 2016, Pages 173-181]
Lipolysis Evaluation of physicochemical, lipolysis, proteolysis and sensory properties of concentrated âTuluqâ and Torba yoghurts during storage period [Volume 13, Issue 54, 2016, Pages 177-189]
Lipolytic Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Lipolytic yeasts Isolation and identification of lipolytic yeasts from sesame meal of Yazd province and determination the potential of lipase production by them [Volume 13, Issue 51, 2016, Pages 125-136]
Listeria monocytogenes Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Liven berg–Marquardt Algorithm [Volume 13, Issue 50, 2016, Pages 227-237]
Liza saliens [Volume 13, Issue 61, 2016, Pages 25-32]
Locust Bean gum Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Low calorie dark chocolate Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Low-fat yoghurt Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Lysozyme Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Lysozyme [Volume 13, Issue 60, 2016, Pages 105-113]

M

Macaroni [Volume 13, Issue 61, 2016, Pages 149-141]
Macaroni The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni [Volume 13, Issue 59, 2016, Pages 161-169]
Maceration Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Machine Vision Taste determination of Thompson orange using image processing based on ANFIS and ANN-GA methods [Volume 13, Issue 56, 2016, Pages 45-55]
Maillard reaction Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Malting Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Maltodextrin Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Maltodextrin Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Maltodextrin [Volume 13, Issue 60, 2016, Pages 105-113]
Malvaneglecta Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta) [Volume 13, Issue 58, 2016, Pages 205-214]
MAP [Volume 13, Issue 61, 2016, Pages 15-1]
Maximum force [Volume 13, Issue 50, 2016, Pages 145-157]
Mayonnaise [Volume 13, Issue 51, 2016, Pages 205-212]
Mayonnaise Ú©ÙÛØ¯ ÙØ§ÚÚ¯Ø§Ù: Ø±ÙØªØ§Ø± ÙØ§Ø¨Ø³ØªÙ Ø¨Ù Ø²ÙØ§ÙØ Ø³Ø³ ÙØ§ÛÙÙØ²Ø ØµÙØº ÙØ¯ÙÙÙ Ø´ÙØ±Û Time-dependent behavior of low fat mayonnaise prepared with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 13, Issue 59, 2016, Pages 97-107]
Mazafati dates species Investigation of Mazafati Dates Species Drying Kinetics and Effective Moisture Diffusivity under the Cabinet Solar Dryer [Volume 13, Issue 56, 2016, Pages 125-141]
Meal The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Mechanical properties [Volume 13, Issue 50, 2016, Pages 229-241]
Mechanical properties [Volume 13, Issue 60, 2016, Pages 37-47]
Mechanical properties [Volume 13, Issue 60, 2016, Pages 197-187]
Mechanical Surface Coating (SMC) ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Medicinal herbs Investigation of diet enriched with medicinal herbs on the sensorial, microbial and shelf-life characteristics of the Japanese quail meat [Volume 13, Issue 60, 2016, Pages 1-10]
Medicinal plants Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage [Volume 13, Issue 51, 2016, Pages 195-203]
Medium wave infrared Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions [Volume 13, Issue 58, 2016, Pages 107-116]
Medlar Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Melon seed flour Utilization of melon seed flour as fat replacer in production of low fat oil cake and evaluation quantitative and qualitative of final product [Volume 13, Issue 53, 2016, Pages 15-23]
Melon seed flour [Volume 13, Issue 61, 2016, Pages 172-165]
Melon water Utilization melon water as a new glaze for improvement the technical and organoleptic properties of Baguette [Volume 13, Issue 52, 2016, Pages 111-118]
Membrane Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
Mercury Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Methyl cellulose Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Microbial contamination Detection of microbial contamination of UHT milk packages using ultrasonic system [Volume 13, Issue 51, 2016, Pages 149-157]
Microbial contamination Study on microbial air contamination of different areas in dairy processing plants [Volume 13, Issue 57, 2016, Pages 77-88]
Microbial count [Volume 13, Issue 50, 2016, Pages 133-143]
Microbial Lipase [Volume 13, Issue 50, 2016, Pages 193-202]
Microbiological quality [Volume 13, Issue 50, 2016, Pages 115-120]
Microbiology [Volume 13, Issue 51, 2016, Pages 205-212]
Microencapsulation Production optimization of orange peel oil â quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder [Volume 13, Issue 59, 2016, Pages 171-180]
Microstructure [Volume 13, Issue 50, 2016, Pages 127-137]
Microwave [Volume 13, Issue 50, 2016, Pages 53-65]
Microwave [Volume 13, Issue 50, 2016, Pages 239-249]
Microwave Effect of vacuum and microwave concentrating techniques on Color stability and antioxidant properties of black and red raspberry juice [Volume 13, Issue 56, 2016, Pages 181-192]
Microwave Evaluation of physicochemical properties of raspberries concentrate prepared by vacuum and microwave techniques [Volume 13, Issue 57, 2016, Pages 121-132]
Microwave treatment [Volume 13, Issue 60, 2016, Pages 105-113]
Migration [Volume 13, Issue 50, 2016, Pages 95-101]
Milk Detection of microbial contamination of UHT milk packages using ultrasonic system [Volume 13, Issue 51, 2016, Pages 149-157]
Milk Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Milk dessert Effect of processed wheat germ on physicochemical and sensory characteristics of milk dessert [Volume 13, Issue 57, 2016, Pages 169-183]
Milling time ....Formation of Nanostractured Coat on Al Plate by Surface Mechanical Coating (SMC) for Intelligent Food Packaging [Volume 13, Issue 55, 2016, Pages 1-10]
Mince Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Mixture design Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms âin vitroâ [Volume 13, Issue 52, 2016, Pages 131-145]
Modeling [Volume 13, Issue 61, 2016, Pages 97-87]
Modeling [Volume 13, Issue 50, 2016, Pages 11-20]
Modeling Detection of Water Fraud in Natural Lime Juice using Fuzzy Logic Table Look-Up Scheme [Volume 13, Issue 58, 2016, Pages 173-181]
Modified atmosphere Investigation on the effect of temperature, packaging material and modified atmosphere on the quality of tomato [Volume 13, Issue 51, 2016, Pages 1-13]
Moisture content [Volume 13, Issue 50, 2016, Pages 171-182]
Moisture content Breakage grains percent obtained from different drying methods some common paddy varieties in Guilan province [Volume 13, Issue 51, 2016, Pages 43-50]
Moisture content Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]
Moisture diffusivity Investigation of Mazafati Dates Species Drying Kinetics and Effective Moisture Diffusivity under the Cabinet Solar Dryer [Volume 13, Issue 56, 2016, Pages 125-141]
Molecular recognition [Volume 13, Issue 61, 2016, Pages 75-55]
Motal Cheese [Volume 13, Issue 50, 2016, Pages 193-202]
Moulded bread [Volume 13, Issue 50, 2016, Pages 1-10]
Mucilage Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta) [Volume 13, Issue 58, 2016, Pages 205-214]
Mutation Improving production of oil rich in essential unsaturated fatty acids by oleaginous yeast Yarrowia lipolytica with mutagenesis and cerulenin screening method [Volume 13, Issue 60, 2016, Pages 125-136]

N

Nanoclay type Cloisite Na+ (CNa+) Investigation the physico-mechanical, structural and thermal properties of films based on soy flour polysaccharide contain cloisite Na+ [Volume 13, Issue 56, 2016, Pages 69-79]
Nano composite [Volume 13, Issue 61, 2016, Pages 121-109]
Nano-composite [Volume 13, Issue 50, 2016, Pages 229-241]
Nanocomposite packages [Volume 13, Issue 60, 2016, Pages 197-187]
Nanocomposites Investigation the physico-mechanical, structural and thermal properties of films based on soy flour polysaccharide contain cloisite Na+ [Volume 13, Issue 56, 2016, Pages 69-79]
Nanoemulsions Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Nano-silver [Volume 13, Issue 50, 2016, Pages 229-241]
Native starter culture Investigation the effects of proteolytic activity and exopolysaccharide production by native starter bacteria on technological and organoleptic properties of yogurts [Volume 13, Issue 58, 2016, Pages 15-29]
Native strain The effects of carbon and nitrogen sources on production of omega 3 fatty acids in novel native strain of schizochytrium DR31 [Volume 13, Issue 56, 2016, Pages 91-100]
Nested-PCR Genomic detection of Coxiella burnetii in sheep milk samples by Nested-PCR method in Khorramabad, Iran. [Volume 13, Issue 56, 2016, Pages 165-171]
Neural Network Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
Neural Network Drying of Button Mushroom by Infrared-Hot Air System [Volume 13, Issue 59, 2016, Pages 151-159]
Neuro fuzzy The use of ANN-GA and Neuro fuzzy for modeling the population dynamics of bacterial (Escherichia coli ATTC 29998) in the frankfurter sausage containing of Redcurrant extract [Volume 13, Issue 53, 2016, Pages 33-45]
Neuron-Genetic Taste determination of Thompson orange using image processing based on ANFIS and ANN-GA methods [Volume 13, Issue 56, 2016, Pages 45-55]
Non-destructive test Application of acoustic method for estimation of kiwifruit firmness during storage [Volume 13, Issue 59, 2016, Pages 143-150]
Non-starter lactic acid bacteria Identification of microorganisms in industrial Iranian Doogh [Volume 13, Issue 57, 2016, Pages 185-202]

O

Oil Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods [Volume 13, Issue 54, 2016, Pages 121-133]
Oil absorption [Volume 13, Issue 61, 2016, Pages 182-173]
Oil content Evaluation of Oil Content, Fatty Acids Profile and Phytosterols of Milk Thistle (Silybum marianum L.) Oil in Several Different Ecotypes in North -West of Iran [Volume 13, Issue 52, 2016, Pages 25-34]
Oil uptake [Volume 13, Issue 50, 2016, Pages 79-94]
Oil uptake The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption [Volume 13, Issue 54, 2016, Pages 145-153]
Oil uptake [Volume 13, Issue 60, 2016, Pages 25-36]
Oleic acid Effect of fatty acids on physical, mechanical and moisture barrier properties of salep â based edible film [Volume 13, Issue 51, 2016, Pages 159-167]
Olive leaf extract [Volume 13, Issue 50, 2016, Pages 101-111]
Olive Oil Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Olive Oil Effect of fruit harvest time on antioxidant compounds of oil in some olive (Olea europaea L.) cultivars at Roodbar region [Volume 13, Issue 52, 2016, Pages 35-45]
Omega-3 Study of quality indices, microbal load and fatty acid composition of smoked kutum and golden mullet in the northern Iranian markets [Volume 13, Issue 57, 2016, Pages 145-158]
Omega3 Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Omega 3 fatty acids The effects of carbon and nitrogen sources on production of omega 3 fatty acids in novel native strain of schizochytrium DR31 [Volume 13, Issue 56, 2016, Pages 91-100]
Optimization [Volume 13, Issue 50, 2016, Pages 41-51]
Optimization Optimization of extraction of Mespilus germanica by mixture design and investigation of its effect on Infectious Microorganisms âin vitroâ [Volume 13, Issue 52, 2016, Pages 131-145]
Optimization Isolation and indentification of Trichosporon asahii from Kimchi and medium optimization in submerge fermentation [Volume 13, Issue 54, 2016, Pages 35-50]
Optimization Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
Optimization Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Optimization Optimization of lipase production using surface response methodology of yeast Cryptococcusalbidus [Volume 13, Issue 59, 2016, Pages 181-192]
Optimization Optimization of catalytic activity of phytase from isolate K46b using response surface methodology [Volume 13, Issue 50, 2016, Pages 203-215]
Optimization [Volume 13, Issue 60, 2016, Pages 115-124]
Orange peel essential oil Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Orange peel oil Production optimization of orange peel oil â quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder [Volume 13, Issue 59, 2016, Pages 171-180]
Organic Agriculture Investigation of consumer attitudes toward organic agriculture Study: Alborz Province [Volume 13, Issue 52, 2016, Pages 147-160]
Osmotic dehydration [Volume 13, Issue 50, 2016, Pages 79-94]
Osmotic dehydration The Study of Osmotic Dehydration of Potato by using Image Processing [Volume 13, Issue 56, 2016, Pages 81-90]
Osmotic dehydration [Volume 13, Issue 61, 2016, Pages 43-33]
Overall acceptability The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Overall acceptability Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract [Volume 13, Issue 54, 2016, Pages 105-119]
Oxidation Evaluation of CMC-based coatings with thyme extract )Thymus vulgaris( on physiochemical reactions of fresh hazelnut [Volume 13, Issue 51, 2016, Pages 169-180]
Oxidative stability Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil [Volume 13, Issue 55, 2016, Pages 181-192]
Oxidative stability Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]

P

Packaging Dimensions The impact of packaging dimensions on customer satisfaction and Involvement with emphasis on the mediating role of attitudes towards packaging [Volume 13, Issue 59, 2016, Pages 109-122]
Paddy Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Palm syrup The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Pan bread Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread [Volume 13, Issue 58, 2016, Pages 117-129]
Particle size distribution Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Pasta [Volume 13, Issue 60, 2016, Pages 199-208]
Paste clarity Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]
Paste Product [Volume 13, Issue 60, 2016, Pages 199-208]
Pasteurization [Volume 13, Issue 50, 2016, Pages 115-120]
Pasteurized verjuice Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage [Volume 13, Issue 55, 2016, Pages 137-148]
Pathogen Study of antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese in comparison to reference strains against some pathogens [Volume 13, Issue 55, 2016, Pages 103-113]
Pathogenic bacteria Evaluation of the antibacterial effects of aqueous and ethanolic extracts of Aloe Vera on pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes) [Volume 13, Issue 55, 2016, Pages 149-159]
PCA Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
PCA Eggshell crack detection using PCA and SVM [Volume 13, Issue 56, 2016, Pages 143-153]
PCR Identification of microorganisms in industrial Iranian Doogh [Volume 13, Issue 57, 2016, Pages 185-202]
Pea garden [Volume 13, Issue 50, 2016, Pages 11-20]
Pellet Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]
Penicillium expansum Evaluation of antimould effect of lactobacillus plantarum from different production stages of lighvan cheese on penicillium expansum as an indicator in fruit juice spoilage [Volume 13, Issue 53, 2016, Pages 57-69]
Pepsin [Volume 13, Issue 61, 2016, Pages 130-123]
Persian gum Formation of soluble complexes of milk proteinsâsoluble fraction of Iranian native gums and investigation of the effect of biopolymers concentration on phase behavior of systems [Volume 13, Issue 58, 2016, Pages 1-14]
Phenolic components Characterization of fresh unripe grape juice (verjuice) and evaluation of some physicochemical properties changes of pasteurized unripe grape concentrate juice during storage [Volume 13, Issue 55, 2016, Pages 137-148]
Phenolic content The effect of extraction methods on phenolic and tocophorol content and antioxidant properties of dill extracts (Anethum graveolens) [Volume 13, Issue 57, 2016, Pages 109-119]
Physical and chemical properties Investigation effect soy flour alternative Ardeh Texture characteristics, rheological and sensorial sesame cream [Volume 13, Issue 58, 2016, Pages 195-203]
Physico-chemical and functional properties [Volume 13, Issue 61, 2016, Pages 108-99]
Physicochemical and sensory properties Evaluation of physicochemical, lipolysis, proteolysis and sensory properties of concentrated âTuluqâ and Torba yoghurts during storage period [Volume 13, Issue 54, 2016, Pages 177-189]
Physicochemical Characteristics [Volume 13, Issue 61, 2016, Pages 140-131]
Physicochemical indexes [Volume 13, Issue 57, 2016, Pages 35-43]
Physico-chemical properties Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh [Volume 13, Issue 55, 2016, Pages 91-101]
Physicochemical properties Investigation on the Physicochemical Properties of Ultrasound Treated Wheat Starch [Volume 13, Issue 53, 2016, Pages 127-136]
Physicochemical properties The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Physicochemical properties Selected physicochemical properties and overall acceptability of yogurt made from inoculation of yogurt starter bacteria and Kombucha extract [Volume 13, Issue 54, 2016, Pages 105-119]
Physicochemical properties Investigation of Physicochemical properties of semolina made from some hard wheats and the cooking quality of their dough products [Volume 13, Issue 54, 2016, Pages 165-176]
Physicochemical properties Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil [Volume 13, Issue 55, 2016, Pages 181-192]
Physicochemical properties Effect of processed wheat germ on physicochemical and sensory characteristics of milk dessert [Volume 13, Issue 57, 2016, Pages 169-183]
Physicochemical properties Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Physico-mechanical Investigation the physico-mechanical, structural and thermal properties of films based on soy flour polysaccharide contain cloisite Na+ [Volume 13, Issue 56, 2016, Pages 69-79]
Phytosterols Evaluation of Oil Content, Fatty Acids Profile and Phytosterols of Milk Thistle (Silybum marianum L.) Oil in Several Different Ecotypes in North -West of Iran [Volume 13, Issue 52, 2016, Pages 25-34]
Pickle salting [Volume 13, Issue 61, 2016, Pages 25-32]
Pinus elderica fruit [Volume 13, Issue 60, 2016, Pages 49-59]
Pistachio The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Pistachio Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Plantago gum Application of Plantago gum and fungal Î±-amylase enzyme on Physicochemical and organoleptic properties of doughnut [Volume 13, Issue 52, 2016, Pages 101-110]
Plasticizer Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Plasticizer [Volume 13, Issue 60, 2016, Pages 37-47]
Poly dextrose Evaluation of changes in color of clear apple juice samples contain inulin, fructooligosaccharide and polydextrose during the six month storage at 4 and 25Ëc [Volume 13, Issue 56, 2016, Pages 173-180]
Poly dextrose Comparison of the effect of inulin, fructooligosaccharide and polydextrose on physicochemical characteristics of clear apple juice during six month storage at 4ËC and 25ËC [Volume 13, Issue 57, 2016, Pages 25-34]
Polydextrose Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Polyethylene Biodegradability property of a biocomposite based on polyethylene/cellulose [Volume 13, Issue 50, 2016, Pages 31-36]
Poly(ethylene terephthalate) [Volume 13, Issue 60, 2016, Pages 197-187]
Polyols Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake. [Volume 13, Issue 53, 2016, Pages 71-78]
Polyphenolic component [Volume 13, Issue 52, 2016, Pages 173-184]
Poly(vinyl alcohol) [Volume 13, Issue 50, 2016, Pages 37-49]
Poly(vinyl pyrrolidone) [Volume 13, Issue 50, 2016, Pages 37-49]
Pomegranate arils Mathematical Modeling of Drying Pomegranate Arils in Infrared Dryer [Volume 13, Issue 56, 2016, Pages 101-112]
Pomegranate peel extract The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage [Volume 13, Issue 54, 2016, Pages 15-24]
Post-Harvest Investigation on the Effects of 1-Methylcyclopropene on the Post-Harvest Quality Attributes of Apple [Volume 13, Issue 50, 2016, Pages 175-184]
Potassium sorbate [Volume 13, Issue 50, 2016, Pages 133-143]
Potassium sorbate Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage [Volume 13, Issue 58, 2016, Pages 47-56]
Potato strip [Volume 13, Issue 60, 2016, Pages 25-36]
Poultry Investigation of diet enriched with medicinal herbs on the sensorial, microbial and shelf-life characteristics of the Japanese quail meat [Volume 13, Issue 60, 2016, Pages 1-10]
Predictive models Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime [Volume 13, Issue 53, 2016, Pages 103-112]
Preprocessing techniques Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime [Volume 13, Issue 53, 2016, Pages 103-112]
Pretreatment [Volume 13, Issue 50, 2016, Pages 239-249]
Probiotic Effects of salt percentage (0.5 or 1%), combination (NaCl or NaCl/KCl) and stage of adding salt on biochemical, microbiological and sensory characteristics of probiotic Doogh [Volume 13, Issue 55, 2016, Pages 13-22]
Processed cheese Aroushe cheese: physicochemical, reological, organoleptic and microstructure properties [Volume 13, Issue 57, 2016, Pages 55-65]
Processed wheat germ Effect of processed wheat germ on physicochemical and sensory characteristics of milk dessert [Volume 13, Issue 57, 2016, Pages 169-183]
Processing Investigation on the effect of carrageenan gum addition on the qualitative characteristics of walnut drink [Volume 13, Issue 57, 2016, Pages 45-54]
Production license [Volume 13, Issue 50, 2016, Pages 83-90]
Propolis [Volume 13, Issue 61, 2016, Pages 15-1]
Protamex Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Protein hydrolysate [Volume 13, Issue 50, 2016, Pages 159-169]
Protein hydrolysate Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Protein–polysaccharide complex Formation of soluble complexes of milk proteinsâsoluble fraction of Iranian native gums and investigation of the effect of biopolymers concentration on phase behavior of systems [Volume 13, Issue 58, 2016, Pages 1-14]
Proteolysis Evaluation of physicochemical, lipolysis, proteolysis and sensory properties of concentrated âTuluqâ and Torba yoghurts during storage period [Volume 13, Issue 54, 2016, Pages 177-189]
Proteolytic Isolation and Identification of Lactobacillus Bacteria from Raw Milk of Iranian One Humped Camel (Camelus dromedarius) and Evaluation of Their Technological Properties [Volume 13, Issue 56, 2016, Pages 113-123]
Proteolytic activity Investigation the effects of proteolytic activity and exopolysaccharide production by native starter bacteria on technological and organoleptic properties of yogurts [Volume 13, Issue 58, 2016, Pages 15-29]
Pseudo plastic [Volume 13, Issue 60, 2016, Pages 93-104]
Psyllium fiber [Volume 13, Issue 50, 2016, Pages 113-123]
Pumpkin [Volume 13, Issue 61, 2016, Pages 193-183]
Pumpkin oil cake [Volume 13, Issue 61, 2016, Pages 130-123]

Q

Q fever Genomic detection of Coxiella burnetii in sheep milk samples by Nested-PCR method in Khorramabad, Iran. [Volume 13, Issue 56, 2016, Pages 165-171]
Qodume shirazi Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread [Volume 13, Issue 58, 2016, Pages 117-129]
Quality Investigation on the effect of temperature, packaging material and modified atmosphere on the quality of tomato [Volume 13, Issue 51, 2016, Pages 1-13]
Quality Effect of storage conditions on physicochemical and farinography Characteristics of wheat flour [Volume 13, Issue 51, 2016, Pages 89-102]
Quality Effect of slaughter methods on quality of rainbow trout (Oncorhynchus mykiss) during storage at 4 ÂºC [Volume 13, Issue 52, 2016, Pages 67-77]
Quality change Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer [Volume 13, Issue 54, 2016, Pages 85-93]
Quality characteristics Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
Quality control Study of quality indices, microbal load and fatty acid composition of smoked kutum and golden mullet in the northern Iranian markets [Volume 13, Issue 57, 2016, Pages 145-158]
Quality Parameter CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
Quality properties [Volume 13, Issue 61, 2016, Pages 121-109]
Quince drying [Volume 13, Issue 50, 2016, Pages 239-249]
Quince Seed mucilage Production optimization of orange peel oil â quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder [Volume 13, Issue 59, 2016, Pages 171-180]

R

Radical scavenging Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction [Volume 13, Issue 53, 2016, Pages 93-102]
Rainbow trout [Volume 13, Issue 61, 2016, Pages 24-17]
Rainbow trout (Oncorhynchus mykis) Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 CË [Volume 13, Issue 52, 2016, Pages 55-65]
Rapture force Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Raspberry [Volume 13, Issue 50, 2016, Pages 53-65]
Raspberry Effect of vacuum and microwave concentrating techniques on Color stability and antioxidant properties of black and red raspberry juice [Volume 13, Issue 56, 2016, Pages 181-192]
Raspberry Evaluation of physicochemical properties of raspberries concentrate prepared by vacuum and microwave techniques [Volume 13, Issue 57, 2016, Pages 121-132]
Recycling dryer Evaluation of some qualitative properties of aloe vera gel by using recycling hot air dryer [Volume 13, Issue 54, 2016, Pages 85-93]
Redcurrant The use of ANN-GA and Neuro fuzzy for modeling the population dynamics of bacterial (Escherichia coli ATTC 29998) in the frankfurter sausage containing of Redcurrant extract [Volume 13, Issue 53, 2016, Pages 33-45]
Red pepper [Volume 13, Issue 52, 2016, Pages 173-184]
Refractance window dryer [Volume 13, Issue 50, 2016, Pages 185-192]
Regresion Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
Rehydration ability [Volume 13, Issue 50, 2016, Pages 145-157]
Rehydration Capacity [Volume 13, Issue 50, 2016, Pages 53-65]
Resistant starch [Volume 13, Issue 50, 2016, Pages 183-193]
Resonant frequency Application of acoustic method for estimation of kiwifruit firmness during storage [Volume 13, Issue 59, 2016, Pages 143-150]
Response Surface Methodology Keywords: Agar [Volume 13, Issue 50, 2016, Pages 103-114]
Rheological behavior Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Rheological properties Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh [Volume 13, Issue 52, 2016, Pages 91-99]
Rheological properties [Volume 13, Issue 50, 2016, Pages 113-123]
Rheological properties Inetraction between nanofiber cellulose with guar gum, lucost bean gum and methyl Cellulose on rheological properties ketchup [Volume 13, Issue 50, 2016, Pages 153-164]
Rheological properties Effects of inulin and bulking agents on rheological properties and particle size distribution of low calorie dark chocolate [Volume 13, Issue 58, 2016, Pages 183-194]
Rheological properties [Volume 13, Issue 60, 2016, Pages 93-104]
Rheology Effect of xanthan and CMC on rheological properties of Gluten-free bread dough [Volume 13, Issue 51, 2016, Pages 137-148]
Rheology Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Rheology Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Rheology Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head ( Hypophtalmichthys nobilis) fish skin gelatin [Volume 13, Issue 58, 2016, Pages 93-106]
Rheology Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread [Volume 13, Issue 58, 2016, Pages 117-129]
Rheology Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]
Rheology Effect of emulsifiers and local gums on the formation, some physical and rheological properties of orange peel essential oil nanoemulsions [Volume 13, Issue 60, 2016, Pages 11-24]
Rice Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Rice Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer [Volume 13, Issue 60, 2016, Pages 81-91]
Rice flour Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour [Volume 13, Issue 54, 2016, Pages 51-62]
Ricinoleic acid [Volume 13, Issue 61, 2016, Pages 140-131]
Roasting The effect of roasting process on total phenolic compounds and antioxidant activity of two domestic and wild varieties pistachio oil [Volume 13, Issue 51, 2016, Pages 65-74]
Rosemary extract [Volume 13, Issue 50, 2016, Pages 33-39]
Rosmarinus officinalis Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]
Rotary Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
RSM Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
RSM Modeling of flow behavior and rheological properties and formulation optimization of ice cream using RSM [Volume 13, Issue 55, 2016, Pages 33-51]
RSM Determination of optimal conditions using Response Surface method and comparision of Naural Network and Regression method of drying gamma irradiated potato [Volume 13, Issue 59, 2016, Pages 85-96]
RSM Production optimization of orange peel oil â quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder [Volume 13, Issue 59, 2016, Pages 171-180]
RSM Optimization of lipase production using surface response methodology of yeast Cryptococcusalbidus [Volume 13, Issue 59, 2016, Pages 181-192]

S

Salep [Volume 13, Issue 50, 2016, Pages 23-31]
Salep Effect of fatty acids on physical, mechanical and moisture barrier properties of salep â based edible film [Volume 13, Issue 51, 2016, Pages 159-167]
Salep Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Salep Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Salt Effects of salt percentage (0.5 or 1%), combination (NaCl or NaCl/KCl) and stage of adding salt on biochemical, microbiological and sensory characteristics of probiotic Doogh [Volume 13, Issue 55, 2016, Pages 13-22]
Salvia macrosiphon Boiss seed gum Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Sanginak flour and rheological properties Investigation on the effect of Sanginak (latirus sativus) flour addition on organoleptic and physicochemical properties and staling of Barbari bread [Volume 13, Issue 51, 2016, Pages 213-224]
Sausage [Volume 13, Issue 61, 2016, Pages 108-99]
Scanning electron microscope Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Schizochytrium The effects of carbon and nitrogen sources on production of omega 3 fatty acids in novel native strain of schizochytrium DR31 [Volume 13, Issue 56, 2016, Pages 91-100]
Sea cucumber Sea cucumber (Stichopus horrens) body wall collagen of Chabahar bay and its gelatin properties [Volume 13, Issue 52, 2016, Pages 79-89]
Semolina [Volume 13, Issue 61, 2016, Pages 149-141]
Sensory analysis [Volume 13, Issue 50, 2016, Pages 207-218]
Sensory analysis The Dynamic (Oscillatory) Rheological Properties of Imitation Pizza Cheese Containing Soy Protein Isolate as a Partial Caseinate Substitute [Volume 13, Issue 58, 2016, Pages 131-144]
Sensory evaluation [Volume 13, Issue 50, 2016, Pages 11-21]
Sensory evaluation Effect of sourdough on the quality of barbari bread [Volume 13, Issue 51, 2016, Pages 181-194]
Sensory evaluation The effects of full fat soy flour addition and drying temperature on sensory evaluation and textural characteristics of Spaghetti [Volume 13, Issue 51, 2016, Pages 225-233]
Sensory properties Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat [Volume 13, Issue 54, 2016, Pages 25-34]
Sensory properties Effect of processed wheat germ on physicochemical and sensory characteristics of milk dessert [Volume 13, Issue 57, 2016, Pages 169-183]
Sensory properties [Volume 13, Issue 61, 2016, Pages 54-45]
Sensory properties [Volume 13, Issue 61, 2016, Pages 86-77]
Sensory property [Volume 13, Issue 61, 2016, Pages 193-183]
Sesame cream Investigation effect soy flour alternative Ardeh Texture characteristics, rheological and sensorial sesame cream [Volume 13, Issue 58, 2016, Pages 195-203]
Sesame meal Isolation and identification of lipolytic yeasts from sesame meal of Yazd province and determination the potential of lipase production by them [Volume 13, Issue 51, 2016, Pages 125-136]
Sesame meal Examination the yield of lipase enzyme produced by Yarrowia lipolytica DSM3286 yeast under different nitrogen treatments and fermentation time [Volume 13, Issue 56, 2016, Pages 35-44]
Sesame oil Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Sheep's butter [Volume 13, Issue 57, 2016, Pages 35-43]
Short wave infrared Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions [Volume 13, Issue 58, 2016, Pages 107-116]
Shrimp Optimization of chitosan and / or gelatin edible coatings to improve quality of refrigerated shrimp [Volume 13, Issue 53, 2016, Pages 79-91]
Shrimp [Volume 13, Issue 61, 2016, Pages 182-173]
Shrinkage Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Shrinkage Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Shrinkage Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions [Volume 13, Issue 58, 2016, Pages 107-116]
Single cell oil Production of oil rich in omega series fatty acids by oleaginous yeasts and effect of different parameters on production process [Volume 13, Issue 59, 2016, Pages 59-74]
Slaughtering methods Effect of slaughter methods on quality of rainbow trout (Oncorhynchus mykiss) during storage at 4 ÂºC [Volume 13, Issue 52, 2016, Pages 67-77]
Smoked fish Study of quality indices, microbal load and fatty acid composition of smoked kutum and golden mullet in the northern Iranian markets [Volume 13, Issue 57, 2016, Pages 145-158]
Snack Effect of pellet moisture on some physical and organoleptic properties of wheat snacks [Volume 13, Issue 55, 2016, Pages 125-135]
Sodium alginate Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life [Volume 13, Issue 59, 2016, Pages 133-141]
Sodium alginate coating [Volume 13, Issue 61, 2016, Pages 24-17]
Sodium benzoate Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage [Volume 13, Issue 58, 2016, Pages 47-56]
Sodium Caseinate Study effect of sodium caseinate and gelatin on sensory, image processing and texture of chocolate mousse [Volume 13, Issue 57, 2016, Pages 89-99]
Sodium Stearoyel 2-Lactilat emulsifier Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality and staling of the bread from frozen dough [Volume 13, Issue 59, 2016, Pages 1-11]
Sodium Stearoyel 2-Lactilat emulsifier Survey on the effect of Sodium Stearoyel 2-Lactilat emulsifier and whey protein concentrate for improving quality of dough and frozen dough structure [Volume 13, Issue 59, 2016, Pages 11-23]
Soil Investigation of mercury concentration in soil and most cultured rice of Mazandaran province and most consumed imported rice and assess potential health risk [Volume 13, Issue 53, 2016, Pages 25-32]
Soil burial test Biodegradability property of a biocomposite based on polyethylene/cellulose [Volume 13, Issue 50, 2016, Pages 31-36]
Solubility Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Sorghum β-glucan [Volume 13, Issue 61, 2016, Pages 164-151]
Sourdough Effect of sourdough on the quality of barbari bread [Volume 13, Issue 51, 2016, Pages 181-194]
Sourdough Qualitative features of yeast used in Zanjan's bakeries [Volume 13, Issue 58, 2016, Pages 31-45]
Sour orange Effect of ultrafiltration process on quality characteristics of sour orange juice [Volume 13, Issue 52, 2016, Pages 119-129]
Sour-orange seed Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods [Volume 13, Issue 54, 2016, Pages 121-133]
Soybean oil stability Antioxidant and antimicrobial characteristics of black Raspberry (Rubus occidentalis) leaves extract and its effect on stability of soybean oil [Volume 13, Issue 51, 2016, Pages 29-41]
Soy flour Effect of different concentration of soy flour on the quality of gluten-free bread containing rice flour [Volume 13, Issue 54, 2016, Pages 51-62]
Soy meal Investigation effect soy flour alternative Ardeh Texture characteristics, rheological and sensorial sesame cream [Volume 13, Issue 58, 2016, Pages 195-203]
Soy milk powder [Volume 13, Issue 61, 2016, Pages 86-77]
Soy protein isolate The Dynamic (Oscillatory) Rheological Properties of Imitation Pizza Cheese Containing Soy Protein Isolate as a Partial Caseinate Substitute [Volume 13, Issue 58, 2016, Pages 131-144]
Soy proteins Improvement of antioxidant activity of acid-precipitated soy proteins by conjugating to maltodextrin through maillard reaction [Volume 13, Issue 53, 2016, Pages 93-102]
Spaghetti The effects of full fat soy flour addition and drying temperature on sensory evaluation and textural characteristics of Spaghetti [Volume 13, Issue 51, 2016, Pages 225-233]
Specific energy consumption Prediction of some thermal, physical and mechanical properties of terebinth fruit after semi-industrial continuous drying using artificial neural networks [Volume 13, Issue 52, 2016, Pages 161-172]
Spectrophotoradiometer CIE color coordinates measurement of imported raw cane sugar samples using spectrophotoradiometer and correlation with their certain quality parameters [Volume 13, Issue 55, 2016, Pages 69-79]
SPI The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption [Volume 13, Issue 54, 2016, Pages 145-153]
Spray -drying [Volume 13, Issue 50, 2016, Pages 67-78]
Spray drying Microencapsulation of ginger oil in green tea extract using maltodextrin and modified starch [Volume 13, Issue 50, 2016, Pages 63-72]
Squash [Volume 13, Issue 50, 2016, Pages 145-157]
Squid Effect of squid protein hydrolysate ( Sepia pharaonis ) on quality properties of low-fat set style yoghurt [Volume 13, Issue 56, 2016, Pages 11-22]
Stability [Volume 13, Issue 50, 2016, Pages 33-39]
Stability [Volume 13, Issue 50, 2016, Pages 219-226]
Stability [Volume 13, Issue 50, 2016, Pages 217-227]
Stabilizers Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Stachys lavandulifolia Vahl Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro [Volume 13, Issue 52, 2016, Pages 1-12]
Stailing [Volume 13, Issue 50, 2016, Pages 121-131]
Staling Investigation of the effect of aloe vera powder on the properties of Barbari bread during storage [Volume 13, Issue 51, 2016, Pages 195-203]
Staling Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat [Volume 13, Issue 54, 2016, Pages 25-34]
Staling Investigation on the effect of edible coatings based on xanthan,carboxy methyl cellulose and sodium alginate, on extending of baguette bread shelf life [Volume 13, Issue 59, 2016, Pages 133-141]
Staphylococcus aureus Investigation Effects of Lamiaceae plants (Thymus vulgaris L., Mentha spp. and Ziziphora tenuir L.) Inhibitory Staphylococcus aureus and Geotrichum candidium in Razavi Khorasan Province Industrial Doogh Samples with Response Surface Method (RSM) [Volume 13, Issue 51, 2016, Pages 15-28]
Staphylococcus aureus Investigation of the extracts antibacterial effect of Hibiscus Sabdariffa against strains of antibiotic resistance on pathogenic bacteria âin vitroâ [Volume 13, Issue 55, 2016, Pages 23-31]
Starch Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]
Starch [Volume 13, Issue 60, 2016, Pages 199-208]
Stearic acid Effect of fatty acids on physical, mechanical and moisture barrier properties of salep â based edible film [Volume 13, Issue 51, 2016, Pages 159-167]
Stearic acid Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Steeping Effect of malting processing on physicochemical properties of obtained malt of two barley varieties in Gorgan Province [Volume 13, Issue 60, 2016, Pages 149-155]
Sterol Study on components and mucilage extracted from mix of leaves and stems of mallow (Malva neglecta) [Volume 13, Issue 58, 2016, Pages 205-214]
Stevia sweetener [Volume 13, Issue 60, 2016, Pages 61-79]
Stirred yoghurt Oxidative stability of enriched yoghurts with different omega 3 sources during storage [Volume 13, Issue 50, 2016, Pages 165-173]
Stirring rate [Volume 13, Issue 57, 2016, Pages 159-167]
Submerged fermentation Optimization of catalytic activity of phytase from isolate K46b using response surface methodology [Volume 13, Issue 50, 2016, Pages 203-215]
Sugar beet fiber [Volume 13, Issue 50, 2016, Pages 113-123]
Sunflower oil Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry [Volume 13, Issue 55, 2016, Pages 81-89]
Surimi Effect of sucrose and sorbitol on properties of protein based-film from red tilapia (Oreochromis niloticus) fish [Volume 13, Issue 53, 2016, Pages 159-149]
Surimi The Effect of Surimi on Chemical, Cooking and Sensory Characteristics of Macaroni [Volume 13, Issue 59, 2016, Pages 161-169]
SVM Eggshell crack detection using PCA and SVM [Volume 13, Issue 56, 2016, Pages 143-153]
Swelling power Some physicochemical and rheological attributes of phosphorylated and hydroxypropylated wheat starches [Volume 13, Issue 58, 2016, Pages 145-160]

T

Taste Taste determination of Thompson orange using image processing based on ANFIS and ANN-GA methods [Volume 13, Issue 56, 2016, Pages 45-55]
TBA [Volume 13, Issue 61, 2016, Pages 54-45]
Tea leaves Drying [Volume 13, Issue 50, 2016, Pages 227-237]
Tehran City Analyze of component consumer behavior toward food waste in Tehran [Volume 13, Issue 53, 2016, Pages 173-183]
Temperature The effect of replacing the isolated soy protein and temperature frying on reduction of donuts oil absorption [Volume 13, Issue 54, 2016, Pages 145-153]
Temperature sweep analysis The Dynamic (Oscillatory) Rheological Properties of Imitation Pizza Cheese Containing Soy Protein Isolate as a Partial Caseinate Substitute [Volume 13, Issue 58, 2016, Pages 131-144]
Template [Volume 13, Issue 61, 2016, Pages 75-55]
Textural profile analysis [Volume 13, Issue 50, 2016, Pages 207-218]
Textural properties Comparative study of rheological and textural behavior of date syrup, date concentrate, Date liquid sugar and sugar solutions [Volume 13, Issue 53, 2016, Pages 47-56]
Textural properties [Volume 13, Issue 50, 2016, Pages 91-99]
TexturalProperties [Volume 13, Issue 60, 2016, Pages 173-186]
Texture Analyser Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough [Volume 13, Issue 58, 2016, Pages 57-67]
Texture analysis [Volume 13, Issue 50, 2016, Pages 11-21]
Texture profile analysis [Volume 13, Issue 60, 2016, Pages 61-79]
Thermal condition [Volume 13, Issue 50, 2016, Pages 101-111]
Thermal extraction [Volume 13, Issue 52, 2016, Pages 173-184]
Thermal processing Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Thermal properties Investigation the physico-mechanical, structural and thermal properties of films based on soy flour polysaccharide contain cloisite Na+ [Volume 13, Issue 56, 2016, Pages 69-79]
Thermal properties Effect of stearic acid on thermal, barrier and morphological properties of salep-based edible film [Volume 13, Issue 58, 2016, Pages 161-171]
Thermal stability Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Thyme extract Evaluation of CMC-based coatings with thyme extract )Thymus vulgaris( on physiochemical reactions of fresh hazelnut [Volume 13, Issue 51, 2016, Pages 169-180]
Thymus kotschyanus Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh [Volume 13, Issue 55, 2016, Pages 91-101]
Time reduction percentage Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
Titanium dioxide nanoparticles [Volume 13, Issue 60, 2016, Pages 197-187]
Tomato Investigation on the effect of temperature, packaging material and modified atmosphere on the quality of tomato [Volume 13, Issue 51, 2016, Pages 1-13]
Torba Evaluation of Chemical and Microbiological Properties of Concentrated âTuluqâ and âTorbaâ Yoghurts during Storage [Volume 13, Issue 59, 2016, Pages 37-47]
Total energy consumption Determination of optimized condition of pistachio drying process in a microwave fluidized bed dryer [Volume 13, Issue 57, 2016, Pages 13-24]
Total Phenol Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing [Volume 13, Issue 57, 2016, Pages 1-11]
Traditional Food Aroushe cheese: physicochemical, reological, organoleptic and microstructure properties [Volume 13, Issue 57, 2016, Pages 55-65]
Traditional Ice Cream Replacement of Salep with Salvia macrosiphon Boiss and its impact on physicochemical and sensory properties of traditional ice cream [Volume 13, Issue 54, 2016, Pages 95-104]
Traditional Kurdish cheese Study of antimicrobial activity of lactic acid bacteria isolated from traditional Kurdish cheese in comparison to reference strains against some pathogens [Volume 13, Issue 55, 2016, Pages 103-113]
Tragacanth [Volume 13, Issue 50, 2016, Pages 23-31]
Tragacanthin Studies on the physiochemical and functional properties of lysozyme modified with tragacanthin gum [Volume 13, Issue 55, 2016, Pages 1-11]
Transglutaminase enzyme Effect of hydroxy propyl methyl celluloseg and microbial transglutaminase enzyme on farinograph and quality characteristics of gluten-free pasta [Volume 13, Issue 59, 2016, Pages 123-132]
Transglutaminase enzyme Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head ( Hypophtalmichthys nobilis) fish skin gelatin [Volume 13, Issue 58, 2016, Pages 93-106]
Triacylglycerol Production of oil rich in omega series fatty acids by oleaginous yeasts and effect of different parameters on production process [Volume 13, Issue 59, 2016, Pages 59-74]
Trichosporon asahii Isolation and indentification of Trichosporon asahii from Kimchi and medium optimization in submerge fermentation [Volume 13, Issue 54, 2016, Pages 35-50]
Tuluq Evaluation of Chemical and Microbiological Properties of Concentrated âTuluqâ and âTorbaâ Yoghurts during Storage [Volume 13, Issue 59, 2016, Pages 37-47]
Tuluq and Torba yoghurts Evaluation of physicochemical, lipolysis, proteolysis and sensory properties of concentrated âTuluqâ and Torba yoghurts during storage period [Volume 13, Issue 54, 2016, Pages 177-189]
Turbidometry [Volume 13, Issue 50, 2016, Pages 139-151]

U

Ultrafiltered milk [Volume 13, Issue 50, 2016, Pages 219-226]
Ultrasonic Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil [Volume 13, Issue 53, 2016, Pages 113-125]
Ultrasonic extraction [Volume 13, Issue 52, 2016, Pages 173-184]
Ultrasound [Volume 13, Issue 50, 2016, Pages 79-94]
Ultrasound [Volume 13, Issue 50, 2016, Pages 133-143]
Ultrasound Detection of microbial contamination of UHT milk packages using ultrasonic system [Volume 13, Issue 51, 2016, Pages 149-157]
Ultrasound Comparison of efficiency and extraction of color and natural compounds from red beet by maceration and ultrasonic extraction methods [Volume 13, Issue 52, 2016, Pages 47-54]
Ultrasound Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods [Volume 13, Issue 54, 2016, Pages 121-133]
Ultrasound Evalution Effect of ultrasound intensity and timing on the activity of the alpha amylase produced by Aspergillus oryzae PTCC 5164 with different combinations of wheat and barley on solid state fermentation [Volume 13, Issue 56, 2016, Pages 57-68]
Ultrasound [Volume 13, Issue 61, 2016, Pages 43-33]
Ultrasound-assisted [Volume 13, Issue 50, 2016, Pages 41-51]
Ultrasound treatments Investigation on the Physicochemical Properties of Ultrasound Treated Wheat Starch [Volume 13, Issue 53, 2016, Pages 127-136]
Unsaturated fatty acids Improving production of oil rich in essential unsaturated fatty acids by oleaginous yeast Yarrowia lipolytica with mutagenesis and cerulenin screening method [Volume 13, Issue 60, 2016, Pages 125-136]
Urban household Food insecurity assess of urban household of Alborz province [Volume 13, Issue 55, 2016, Pages 167-179]
UV transmittance [Volume 13, Issue 50, 2016, Pages 139-151]

V

Vacuum Investigation of pistachio (Kalleh Ghoochi v.) drying kinetics in a new intelligent rotary dryer under vacuum [Volume 13, Issue 54, 2016, Pages 135-143]
Vacuum Effect of vacuum and microwave concentrating techniques on Color stability and antioxidant properties of black and red raspberry juice [Volume 13, Issue 56, 2016, Pages 181-192]
Vacuum Evaluation of physicochemical properties of raspberries concentrate prepared by vacuum and microwave techniques [Volume 13, Issue 57, 2016, Pages 121-132]
Vacuum dryer Comparison of short and medium infrared radiation on drying parameters of peach slices under vacuum conditions [Volume 13, Issue 58, 2016, Pages 107-116]
Vacuum packaging Effects of Different Concentration of Potassium Sorbate and Sodium Benzoate and Storage temperature on Microbial Characteristics of Dried Sour cherry During Storage [Volume 13, Issue 58, 2016, Pages 47-56]
VBNC Study of entering of Listeria monocytogenes into Viable But Non Culturable form during heat treatment process of foods [Volume 13, Issue 58, 2016, Pages 69-80]
Viability Effects of salt percentage (0.5 or 1%), combination (NaCl or NaCl/KCl) and stage of adding salt on biochemical, microbiological and sensory characteristics of probiotic Doogh [Volume 13, Issue 55, 2016, Pages 13-22]
Virgin olive oil [Volume 13, Issue 52, 2016, Pages 173-184]
Virgin olive oil Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil [Volume 13, Issue 55, 2016, Pages 181-192]
Virgin olive oil Investigation the oxidative stability of virgin olive oil by using rosemary (Rosmarinus officinalis) essential oil [Volume 13, Issue 60, 2016, Pages 157-172]
Viscosity Influence of formulation on sensory properties of fat reduced ice cream by response surface methodology and modeling consumer acceptability by principal component analysis. [Volume 13, Issue 53, 2016, Pages 137-148]
Viscosity Physicochemical and Rheological Properties of Wild Medlar Concentrate [Volume 13, Issue 59, 2016, Pages 49-57]
Visible and near infrared spectroscopy Application of preprocessing techniques for visible/near infrared spectroscopy data in developing a model for the prediction of soluble solid and acidity of lime [Volume 13, Issue 53, 2016, Pages 103-112]
Visual characteristics [Volume 13, Issue 61, 2016, Pages 164-151]
Vitamin B3 In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation [Volume 13, Issue 54, 2016, Pages 63-72]
Vitamin B6 In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation [Volume 13, Issue 54, 2016, Pages 63-72]
Vitamin C [Volume 13, Issue 61, 2016, Pages 15-1]

Journal of food science and technology(Iran)

Keyword Index

A

B

C

D

E

F

G

H

I

K

L

M

N

O

P

Q

R

S

T

U

V

W

X

Y

Z