Acrylamide؛BiscuitEffect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits [Volume 14, Issue 63, 2017, Pages 119-128]
AnthocyaninInvestigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L) [Volume 14, Issue 63, 2017, Pages 179-186]
AntioxidantEffect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
Antioxidant activityEvaluation of active components and antioxidant activity of essential oil of Boswellia serrata [Volume 14, Issue 63, 2017, Pages 107-117]
BlanchingEffect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
Bottom mushroomAssessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2017, Pages 50-43]
Breakfast halvaDetermine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
Browning indexAssessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2017, Pages 50-43]
ChocolateAssessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures [Volume 14, Issue 62, 2017, Pages 105-114]
Chocolate breakfastDetermine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
CholesterolAdvantages and Disadvantages of Imitation Dairy Products, A Reiew [Volume 14, Issue 64, 2017, Pages 153-143]
Citric acidApplication of dehydro freezing technology on extension of shelf life of red beet [Volume 14, Issue 63, 2017, Pages 171-178]
Color indicesOptimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2017, Pages 178-165]
Cooking preprocessingEffect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Coriander seed oilEvaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Date powderDetermine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
Date syrupThe effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab [Volume 14, Issue 64, 2017, Pages 164-155]
Deep fat fryingEffect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Dill seed oilEvaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Diphenyl PicrylhydrazylEvaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Edible OilComparison of Iranian Extra Virgin Olive Oil Thermal Stability with Imported ones [Volume 14, Issue 63, 2017, Pages 197-187]
Effective moisture diffusion coefficientInfluence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips [Volume 14, Issue 63, 2017, Pages 155-169]
Effective moisture diffusivityOptimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2017, Pages 178-165]
EggplantEffect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Emulsifying propertiesEvaluation of emulsifying properties of charkhak (Launaea acanthodes) gum [Volume 14, Issue 62, 2017, Pages 181-189]
EmulsionEvaluation of Lepidium sativum seed gum effect on physical stability and flow properties of oil-in-water emulsion prepared by high-speed dispersing [Volume 14, Issue 64, 2017, Pages 126-116]
Emulsion stabilityEffect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
EncapsulationProduction of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Essential fatty acidsOptimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Experimental designExtraction optimization of volatile organic compounds from sesame oil by nanotructure polypyrrole modified polyesterfiber as a solid phase microextraction agent/gas chromatography [Volume 14, Issue 64, 2017, Pages 19-9]
F
Fat replacersAdvantages and Disadvantages of Imitation Dairy Products, A Reiew [Volume 14, Issue 64, 2017, Pages 153-143]
Fatty acidThe effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed [Volume 14, Issue 62, 2017, Pages 145-135]
Fatty acid structureEvaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Fermented sausageProduction of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2017, Pages 154-143]
Fish Finger[Volume 14, Issue 64, 2017, Pages 102-93]
FlavourzymeEffect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
Frankincense essential oilEvaluation of active components and antioxidant activity of essential oil of Boswellia serrata [Volume 14, Issue 63, 2017, Pages 107-117]
FreezingApplication of dehydro freezing technology on extension of shelf life of red beet [Volume 14, Issue 63, 2017, Pages 171-178]
FreezingEffect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
Functional propertiesEvaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2017, Pages 82-73]
Gamma linolenic acidOptimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Hydrogen peroxideEvaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Imitation dairy oroductsAdvantages and Disadvantages of Imitation Dairy Products, A Reiew [Volume 14, Issue 64, 2017, Pages 153-143]
Interfacial tensionEvaluation of Lepidium sativum seed gum effect on physical stability and flow properties of oil-in-water emulsion prepared by high-speed dispersing [Volume 14, Issue 64, 2017, Pages 126-116]
InulinOptimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Key word: KooshabThe effects of sucrose substitution with date syrup on rheological and organoleptic properties of Kooshab [Volume 14, Issue 64, 2017, Pages 164-155]
Key words: Antioxidant activityEffect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
Key words: Apple juiceProduction of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Key words: BacteriaAssessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2017, Pages 50-43]
Key words: Charkhak gumEffect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2017, Pages 83-90]
Key words: Commercial ProteaseEffect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese [Volume 14, Issue 62, 2017, Pages 56-47]
Key words: Lepidium perfoliatum seed gumEffect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
Key words: Physicochemical propertiesEvaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
Key word: Traditional dairy productsIdentification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2017, Pages 41-50]
Lactobacillus acidophilusOptimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Lactobacillus acidophilusProduction of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Lactobacillus caseiAssessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures [Volume 14, Issue 62, 2017, Pages 105-114]
Lactobacillus caseiProduction of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Lactobacillus delbrueckiiIdentification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2017, Pages 41-50]
Lactobacillus plantarumProduction of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2017, Pages 154-143]
Lactobacillus rhamnosusProduction of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2017, Pages 154-143]
Lepidium sativum seed gumEvaluation of Lepidium sativum seed gum effect on physical stability and flow properties of oil-in-water emulsion prepared by high-speed dispersing [Volume 14, Issue 64, 2017, Pages 126-116]
Locust Bean gumEvaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2017, Pages 141-129]
Low fat ice creamThe effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
M
MailardEffect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits [Volume 14, Issue 63, 2017, Pages 119-128]
Microbial transglutaminaseThe effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
Microcrystalline CelluloseOptimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology [Volume 14, Issue 63, 2017, Pages 29-40]
MicrowaveInvestigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
MineralsThe effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed [Volume 14, Issue 62, 2017, Pages 145-135]
ModelingInfluence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips [Volume 14, Issue 63, 2017, Pages 155-169]
Modified StarchOptimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology [Volume 14, Issue 63, 2017, Pages 29-40]
Moisture absorptionEffect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2017, Pages 83-90]
Mucor rouxiiOptimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Mung beanThe effect of germination on chemical composition, nutritional properties and antioxidant activity of mung bean (vigna radiata) seed [Volume 14, Issue 62, 2017, Pages 145-135]
N
NanostructureExtraction optimization of volatile organic compounds from sesame oil by nanotructure polypyrrole modified polyesterfiber as a solid phase microextraction agent/gas chromatography [Volume 14, Issue 64, 2017, Pages 19-9]
Natural antioxidantEvaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Oil absorptionEffect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period [Volume 14, Issue 62, 2017, Pages 154-147]
Oiling offEvaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2017, Pages 82-73]
Oil wasteOptimization of microbial production of essential fatty acids by using of Mucor rouxii in oil wastes [Volume 14, Issue 62, 2017, Pages 165-155]
Olive OilComparison of Iranian Extra Virgin Olive Oil Thermal Stability with Imported ones [Volume 14, Issue 63, 2017, Pages 197-187]
OptimizationOptimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
OsmosisOptimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Oxidative rancidityEffect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2017, Pages 83-90]
Oxidative stabilityEvaluation and comparison of physicochemical properties, fatty acid, oxidative stability of coriander and dill seeds [Volume 14, Issue 62, 2017, Pages 133-123]
P
PasteurizationEffect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
PeanutEffect of Charkhak (Launaeaacanthodes) gum coating on shelf life of peanuts [Volume 14, Issue 63, 2017, Pages 83-90]
PeapodEvaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Pear SlicesOptimization of osmosis-hot air drying of pear using Response Surface Methodology [Volume 14, Issue 62, 2017, Pages 65-57]
Pectin Methyl esteraseInvestigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
Penaeus semisulcatusEffect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
PepperEffect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
Persian gum[Volume 14, Issue 63, 2017, Pages 91-104]
Persian gumEvaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2017, Pages 141-129]
Phenolic contentEvaluation the effect of different solvents on total phenolic content and antioxidant activity of pea (Pisum sativum L.) pod extract [Volume 14, Issue 64, 2017, Pages 92-83]
Physical propertiesEvaluation of Lepidium sativum seed gum effect on physical stability and flow properties of oil-in-water emulsion prepared by high-speed dispersing [Volume 14, Issue 64, 2017, Pages 126-116]
Physicochemical propertiesOptimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Pistachio hullInvestigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L) [Volume 14, Issue 63, 2017, Pages 179-186]
Pistachio pasteDetermine the rheological properties dessert made with pistachios and dates [Volume 14, Issue 62, 2017, Pages 180-167]
Pizza CheeseEvaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2017, Pages 82-73]
ProbioticAssessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures [Volume 14, Issue 62, 2017, Pages 105-114]
ProbioticProduction of probiotic fermented sausages as a functional food using strains of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG [Volume 14, Issue 63, 2017, Pages 154-143]
Protein-based fat replacerThe effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
ProteolysisEffect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese [Volume 14, Issue 62, 2017, Pages 56-47]
Pumpkin SpreadOptimization of pumpkin butter formulation containing microcrystalline cellulose and modified starch based on the color factor and texture properties by response surface methodology [Volume 14, Issue 63, 2017, Pages 29-40]
Q
QodoumeShirazi seed gumEvaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2017, Pages 141-129]
R
Rancimat testEvaluation of active components and antioxidant activity of essential oil of Boswellia serrata [Volume 14, Issue 63, 2017, Pages 107-117]
Red beetApplication of dehydro freezing technology on extension of shelf life of red beet [Volume 14, Issue 63, 2017, Pages 171-178]
Reducing sugarEffect of replacing sucrose with invert sugar on Acrylamide Content and other chemical characteristic of Petit Beurre and Madar Biscuits [Volume 14, Issue 63, 2017, Pages 119-128]
Response surfaceEffect of enzymatic hydrolysis time, temperature and enzyme to substrate ratio on antioxidant properties of prawn bioactive peptides [Volume 14, Issue 62, 2017, Pages 45-31]
ShrinkageOptimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2017, Pages 178-165]
Solid phase microextraction fiberExtraction optimization of volatile organic compounds from sesame oil by nanotructure polypyrrole modified polyesterfiber as a solid phase microextraction agent/gas chromatography [Volume 14, Issue 64, 2017, Pages 19-9]
Sourcherry juiceProduction of synbiotic juice: study on the effect pH, Brix, Formalin index and Rheological [Volume 14, Issue 63, 2017, Pages 73-81]
Sour Orange JuiceInvestigation of the effect of microwave on some physicochemical properties of sour orange juice [Volume 14, Issue 62, 2017, Pages 29-17]
Soy protein isolateThe effect of microbial transglutaminase and protein-based fat replacers on the physical properties of low-fat ice cream [Volume 14, Issue 62, 2017, Pages 200-191]
StarterIdentification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2017, Pages 41-50]
SterilizationEffect of freezing, pasteurization and sterilization on physical properties of oil-in-water stabilized with Lepidium perfoliatum seed gum and whey protein concentrate [Volume 14, Issue 64, 2017, Pages 31-21]
StorabilityAssessment the effects of some postharvest treatments on increasing storability of bottom mushroom [Volume 14, Issue 64, 2017, Pages 50-43]
StorageEffect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
Streptococcus thermophilesIdentification of lactic acid bacteria isolated from traditional yoghurts of Khorasan-e-Razavi [Volume 14, Issue 63, 2017, Pages 41-50]
StretchEvaluation of Functional Properties of Mozzarella and Processed Pizza Cheese during storage [Volume 14, Issue 64, 2017, Pages 82-73]
SurvivalAssessing the survival of Lactobacillus casei in probioticchocolate during 6 months in ambientandrefrigerated temperatures [Volume 14, Issue 62, 2017, Pages 105-114]
Synbiotic dahiOptimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
T
TanninInvestigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera L) [Volume 14, Issue 63, 2017, Pages 179-186]
Thermal stabilityComparison of Iranian Extra Virgin Olive Oil Thermal Stability with Imported ones [Volume 14, Issue 63, 2017, Pages 197-187]
Total consumption energyOptimization of hazelnut kernel drying in an infrared dryer with microwave pretreatment using response surface methodology [Volume 14, Issue 64, 2017, Pages 178-165]
TragacanthOptimizing of the production process of synbiotic dahi containing lactobacillus acidophilus, tragacanth and inulin using Surface Response Methodology [Volume 14, Issue 62, 2017, Pages 103-89]
Tragacanth gumEvaluating Rheological Behaviour of Tragacanth Gum Blend with QodoumeShirazi, Farsi and Locust Bean Gums [Volume 14, Issue 63, 2017, Pages 141-129]
Trans fatty acidsAdvantages and Disadvantages of Imitation Dairy Products, A Reiew [Volume 14, Issue 64, 2017, Pages 153-143]
U
UF cheeseEffect of Commercial Protease Enzyme on Proteolysis of Iranian UF-Feta Cheese [Volume 14, Issue 62, 2017, Pages 56-47]
UltrasoundInfluence of combined frequencies and various applied time combinations of ultrasound waves on moisture loss during frying of potato strips [Volume 14, Issue 63, 2017, Pages 155-169]
W
WashingEffect of preparation, freezing and thawing methods on total phenolic and vitamin c content, antioxidant activity, texture and minerals of pepper (Capsicum annuum) [Volume 14, Issue 63, 2017, Pages 51-62]
