Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Keyword Index
A
  • Acetic acid Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas [Volume 16, Issue 94, 2019, Pages 51-60]
  • Acetylation The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis [Volume 16, Issue 87, 2019, Pages 153-165]
  • Acorn flour The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
  • Acrylamide Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
  • Active packaging Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
  • Additive Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
  • Aerial part of marigold Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
  • Agar-well diffusion Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
  • Alborz Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
  • Allium iranicum powder Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties [Volume 16, Issue 86, 2019, Pages 31-46]
  • Allowed synthetic food colors Quantitative measurement of synthetic dyes in food: Increasing health and food safety [Volume 16, Issue 86, 2019, Pages 173-188]
  • Almond milk Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
  • Aloe vera The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
  • Aloe vera Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
  • Aloe vera Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt [Volume 16, Issue 94, 2019, Pages 127-138]
  • Amaranth Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake [Volume 16, Issue 91, 2019, Pages 45-56]
  • Amino acid Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
  • Amperometric Antibiotic Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
  • Amylase inhibitor Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
  • ANFIS Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
  • ANN Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2019, Pages 103-119]
  • Anthocyanin Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
  • Antibacterial Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
  • Antibacterial Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
  • Antibacterial effect Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
  • Antibacterial effect Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
  • Antibiotic residues Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehran’s municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
  • Antibiotic resistance Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
  • Anti-diabetic activity Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
  • Antimicrobial Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
  • Antimicrobial A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
  • Antimicrobial activity The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract [Volume 16, Issue 86, 2019, Pages 335-347]
  • Antimicrobial activity An investigation of the effects of solvent and subcritical water extraction on antioxidant and antibacterial features of cinnamon extract [Volume 16, Issue 86, 2019, Pages 349-359]
  • Antimicrobial activity Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics [Volume 16, Issue 91, 2019, Pages 347-356]
  • Antioxidant Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
  • Antioxidant The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
  • Antioxidant Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
  • Antioxidant Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
  • Antioxidant Antioxidant effect of Mentha pulegium leaf extract on oxidative stability in soybean oil [Volume 16, Issue 92, 2019, Pages 143-152]
  • Antioxidant Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt [Volume 16, Issue 94, 2019, Pages 127-138]
  • Antioxidant The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf [Volume 16, Issue 97, 2019, Pages 149-159]
  • Antioxidant The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
  • Antioxidant activity Evaluation and comparison of phytochemical and antioxidant capacity of some small fruits collected from Urmia Khan-Dareh-si region [Volume 16, Issue 86, 2019, Pages 15-29]
  • Antioxidant activity Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil [Volume 16, Issue 86, 2019, Pages 47-61]
  • Antioxidant activity The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract [Volume 16, Issue 86, 2019, Pages 335-347]
  • Antioxidant activity Evaluation of effeciancy of luteolin on stability of olive and canola oils in different temperatures according to the mechanism of inhibitory action [Volume 16, Issue 86, 2019, Pages 361-372]
  • Antioxidant activity Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
  • Antioxidant activity Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil [Volume 16, Issue 88, 2019, Pages 97-107]
  • Antioxidant activity Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract [Volume 16, Issue 88, 2019, Pages 173-184]
  • Antioxidant activity Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity [Volume 16, Issue 89, 2019, Pages 85-100]
  • Antioxidant activity Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
  • Antioxidant activity Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
  • Antioxidant activity Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology [Volume 16, Issue 91, 2019, Pages 291-303]
  • Antioxidant activity Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
  • Antioxidant capacity The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
  • Antioxidant properties Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
  • Antioxidant properties Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
  • Antioxidant properties Antioxidant, physicochemical and antimicrobial properties of honey in two seasons of different regions in Khorasan province [Volume 16, Issue 92, 2019, Pages 89-98]
  • Apple Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum [Volume 16, Issue 89, 2019, Pages 23-34]
  • Apple Cultivars Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
  • Aptasensor Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
  • ARDRA Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
  • Artemisia Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
  • Aspergillus flavus The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
  • Aspergillus flavus Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
  • Aspergillus niger Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
  • Attitude Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
  • Attitude A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
  • Autoclave Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
  • Avicennia marina The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips [Volume 16, Issue 94, 2019, Pages 177-185]
  • Azivash plant (Corchorus olitorius L) Gum Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
B
  • Bacteriocin Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
  • Baguette bread Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
  • Baking Method Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
  • Balangu seed Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
  • Balangu seed gum Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
  • Barbari Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
  • Barbari bread Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
  • Barbariʼs bran bread Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
  • Barbary bread Identification and simultaneous analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in Barbary bread samples using Gas Chromatography-Mass Spectrometry (GC-MS) [Volume 16, Issue 93, 2019, Pages 11-23]
  • Barberry Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
  • Barley Flour Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar [Volume 16, Issue 97, 2019, Pages 101-112]
  • Basil extract Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
  • Basil seed gum Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat [Volume 16, Issue 88, 2019, Pages 83-95]
  • Batch fermentation Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
  • Beef fillet Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2019, Pages 145-160]
  • Beef patties Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
  • Beeswax Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
  • Beet Molasses Purification of beet molasses using bentonite and gelatin: process evaluation and optimization [Volume 16, Issue 88, 2019, Pages 289-301]
  • Bentonite Purification of beet molasses using bentonite and gelatin: process evaluation and optimization [Volume 16, Issue 88, 2019, Pages 289-301]
  • Beta-carotene Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties [Volume 16, Issue 86, 2019, Pages 235-249]
  • Beta cyclodextrin Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
  • Beta-glucan The effect of hydrothermal processing on physicochemical and functional of oat β-glucan [Volume 16, Issue 90, 2019, Pages 365-375]
  • Betanin Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
  • BHA Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil [Volume 16, Issue 86, 2019, Pages 47-61]
  • Bifidobacterium animalis subsp. lactis BB12 Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
  • Bioaccumulation Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran [Volume 16, Issue 86, 2019, Pages 251-261]
  • Bioactive compounds Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
  • Bioactive compounds Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with β-cyclodextrin (β-CD) [Volume 16, Issue 90, 2019, Pages 319-333]
  • Biological honey Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
  • Biscuit Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
  • Biscuit Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar [Volume 16, Issue 97, 2019, Pages 101-112]
  • Blackberry Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
  • Blanching Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
  • Blanching Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas [Volume 16, Issue 94, 2019, Pages 51-60]
  • Blanching Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
  • Box–Behnken design Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
  • Bread Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
  • Bread Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
  • Bread Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage [Volume 16, Issue 91, 2019, Pages 197-211]
  • Broth microdilution Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics [Volume 16, Issue 91, 2019, Pages 347-356]
  • Browning index Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2019, Pages 127-136]
  • Bruise Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
  • Bulk density Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
  • Button mushroom Agaricus bisporus Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
  • By-product Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
C
  • Cadmium Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas [Volume 16, Issue 94, 2019, Pages 51-60]
  • Cadmium The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
  • Cake Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
  • Cake The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
  • Cake Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
  • Cakes Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
  • Canola oil The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil [Volume 16, Issue 93, 2019, Pages 155-162]
  • Caraway The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
  • Carboxymethyl cellulose Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers [Volume 16, Issue 91, 2019, Pages 243-256]
  • Carboxymethyl cellulose Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
  • Carboxymethylcellulose Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
  • Cardin extract Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
  • Carrot Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
  • Carrot Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
  • Carrot juice Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
  • Carrot Pomace Powder The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
  • Carrots Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2019, Pages 27-42]
  • Carum carvi Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
  • Carum copticum essence Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties [Volume 16, Issue 86, 2019, Pages 235-249]
  • Carvacral Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
  • Carvacrol A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
  • Catechin Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
  • Celery Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
  • Celery juice The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
  • Celiac The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
  • Celiac Investigating the effect of adding palm kernel flour on gluten-free cookie based on rice flour [Volume 16, Issue 90, 2019, Pages 15-25]
  • Celiac Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
  • Celiac A review on conventional and emerging process technologies for quality improvement of gluten-free products [Volume 16, Issue 94, 2019, Pages 153-175]
  • Celiac The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
  • Celiac disease Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake [Volume 16, Issue 91, 2019, Pages 45-56]
  • Cellulase enzyme Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
  • Characteristics Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
  • Cheese Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
  • Cheese whey powder Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
  • Chelating agents The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
  • Chevil Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
  • Chia Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
  • Chia seed gum Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
  • Chia seed modified flour Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
  • Chiffon cake Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake [Volume 16, Issue 94, 2019, Pages 23-37]
  • Chitosan Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
  • Chitosan-Stearic Acid Nanogel Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
  • Chloramphenicol Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
  • Chlorophyll extraction Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage [Volume 16, Issue 89, 2019, Pages 215-224]
  • Chocolate The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate [Volume 16, Issue 90, 2019, Pages 101-112]
  • Chromatography Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
  • Cinnamon essential oil The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
  • Cinnamon extract The effect of ultrasound assisted and super critical fluid extraction on antioxidant and antibacterial properties of cinnamon extract [Volume 16, Issue 86, 2019, Pages 335-347]
  • Cinnamon extract Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
  • Citrus Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage [Volume 16, Issue 86, 2019, Pages 133-147]
  • Citrus aurantium Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
  • Citrus peel Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
  • Cluster Analysis The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis [Volume 16, Issue 87, 2019, Pages 153-165]
  • Cluster Analysis Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
  • Clustering Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
  • CMC Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2019, Pages 1-12]
  • Coating The effects of locast bean and Avicennia marina seed gums on oil uptake and physicochemical of fried potato strips [Volume 16, Issue 94, 2019, Pages 177-185]
  • Cold shelf life Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
  • Cold storage Comparison of the effect of physical and chemical treatments on decay control, qualitative characteristics and some flavonoids of Thomson-navel orange fruits in cold storage [Volume 16, Issue 86, 2019, Pages 133-147]
  • Collagen Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
  • Collagen Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
  • Color indices Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
  • Combined experimental design Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
  • Compact tablet Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
  • Complex Coaservation ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
  • Composition Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
  • Computer Vision Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
  • Concentrated yoghurt Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
  • Concentration Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties [Volume 16, Issue 89, 2019, Pages 333-340]
  • Consolidated burgers Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi [Volume 16, Issue 90, 2019, Pages 187-200]
  • Copper chlorophyllin Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage [Volume 16, Issue 89, 2019, Pages 215-224]
  • Corn fiber Effect of adding corn fiber on the physicochemical characteristics and Sensory evaluation of pasta [Volume 16, Issue 88, 2019, Pages 243-255]
  • Corn starch Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
  • Correlation Coefficient Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network [Volume 16, Issue 88, 2019, Pages 17-26]
  • Crank equation Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
  • Critical Control Points Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination [Volume 16, Issue 90, 2019, Pages 299-317]
  • CT scan Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
  • Cumin essential oil Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil [Volume 16, Issue 91, 2019, Pages 257-267]
  • Cuminum cyminum Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
  • Cup cake Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake [Volume 16, Issue 97, 2019, Pages 137-148]
  • Cyprinus carpio Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
D
  • Dairy beverage Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
  • Dairy sludge Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2019, Pages 89-100]
  • Date Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni [Volume 16, Issue 91, 2019, Pages 169-180]
  • Date fruit Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
  • Date liquid sugar Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar [Volume 16, Issue 97, 2019, Pages 101-112]
  • Date sap Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2019, Pages 51-61]
  • Date seed Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
  • Deep-fat frying Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
  • Dessert Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2019, Pages 1-12]
  • Diabetes Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
  • Dielectric constant The effect of storage time on dielectric constant of kernels, qualitative properties of flour and rheological characterization of two wheat cultivars (Tajan and Marvdasht) [Volume 16, Issue 96, 2019, Pages 161-173]
  • Dietary fiber Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
  • Dietary fiber Investigating the effect of adding palm kernel flour on gluten-free cookie based on rice flour [Volume 16, Issue 90, 2019, Pages 15-25]
  • Dietary fiber Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
  • Dietary fiber Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
  • Differential Pulse Voltammetry (DPV) Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
  • Different salt concentration The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal [Volume 16, Issue 87, 2019, Pages 103-112]
  • Diffusion coefficient Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
  • Disc diffusion Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
  • Dispersive liquid-liquid microextraction An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
  • Doogh Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract [Volume 16, Issue 88, 2019, Pages 173-184]
  • Dough Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
  • Dough Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
  • Dough Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea [Volume 16, Issue 91, 2019, Pages 57-63]
  • Dough Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme [Volume 16, Issue 97, 2019, Pages 63-76]
  • DPPH· scavenging activity Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 91, 2019, Pages 65-79]
  • Dried berry Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration [Volume 16, Issue 91, 2019, Pages 181-195]
  • Drink Optimization of copper chlorophyllin production from grass and evaluating its stability in the mint drink during storage [Volume 16, Issue 89, 2019, Pages 215-224]
  • Drinks Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
  • Droplet diameter Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
  • Drought resistant Millet: Forgotten grain-appreciable food for the future [Volume 16, Issue 95, 2019, Pages 11-25]
  • Drying Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
  • Drying Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
  • Drying Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
  • Drying Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
  • Drying The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf [Volume 16, Issue 97, 2019, Pages 149-159]
  • Drying kinetics Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
  • Dunaliella salina The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
  • Dunaliella salina algae Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
  • Dunaliella salina alga essential oil Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage [Volume 16, Issue 89, 2019, Pages 125-137]
E
  • Echinophora platyloba essenstial oil Feasibility of Film Based Sodium Caseinate-Nanoclay and Echinophora Platyloba Essential Oil useing in packaging of probiotic yogurt [Volume 16, Issue 88, 2019, Pages 1-15]
  • Edible coating Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi) [Volume 16, Issue 87, 2019, Pages 113-126]
  • Edible coating Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
  • Edible coating Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers [Volume 16, Issue 91, 2019, Pages 243-256]
  • Edible coating Escherichia coli O157: H7 Lysozyme-Xanthan conjugate Staphylococcus aureus The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese [Volume 16, Issue 87, 2019, Pages 305-315]
  • Edible film Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties [Volume 16, Issue 86, 2019, Pages 235-249]
  • Edible film Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
  • Edible film Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii) [Volume 16, Issue 91, 2019, Pages 323-335]
  • Edible gelatin coating Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage [Volume 16, Issue 89, 2019, Pages 125-137]
  • Effective factors Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
  • Effective moisture diffusion coefficient Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
  • Effective moisture diffusivity Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
  • Egg Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
  • Eggplant Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
  • Egg white albumin The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
  • Electrical conductivity Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
  • Electrical conductivity Application of Artificial Neural Network in Predicting the Electrical Conductivity of Recombined Milk [Volume 16, Issue 96, 2019, Pages 65-74]
  • Electroencapsulation Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
  • Electrohydrodynamic processes Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
  • Electronic microscopy The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
  • Electron microscope Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake [Volume 16, Issue 97, 2019, Pages 137-148]
  • Electrospinig Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
  • Electrospinning Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
  • ELISA Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehran’s municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
  • Emulsified film The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
  • Emulsifier Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
  • Emulsion Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
  • Emulsion The effects of different encapsulated omega-3 oil enrichment methods on ‎fish burger quality and its shelf life [Volume 16, Issue 87, 2019, Pages 87-102]
  • Emulsion activity index Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
  • Emulsion stability Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
  • Encapsulation An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
  • Encapsulation Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
  • Encapsulation Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
  • Enrichment The effects of different encapsulated omega-3 oil enrichment methods on ‎fish burger quality and its shelf life [Volume 16, Issue 87, 2019, Pages 87-102]
  • Enrichment Investigating the Baking Characteristics in Folic Acid Enriched Rice [Volume 16, Issue 87, 2019, Pages 317-325]
  • Enrichment The effect of dried fruit pineapple particle on the qualities of muffin [Volume 16, Issue 93, 2019, Pages 109-120]
  • Enrichment Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
  • Enterococcus Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
  • Enzymatic pre-treatment Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology [Volume 16, Issue 87, 2019, Pages 343-354]
  • Epicarp(hull) Investigation on the effect of preserving epicarp during drying on physico-chemical, organoleptic and quanitative properties of pistachio kernel (Owhadi cultivar) [Volume 16, Issue 96, 2019, Pages 75-90]
  • Epsilon polylysine Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2019, Pages 145-160]
  • Eryngium caucasicum The effect of Eryngium caucasicum extract with xanthan and guar edible coating on chicken fillet shelf life during cold storage (4 ± 1 oC) [Volume 16, Issue 87, 2019, Pages 269-277]
  • Essence The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
  • Essential amino acid Evaluation of Pleurotus ostreatus fatty acid and amino acid profile in response to zinc and iron [Volume 16, Issue 87, 2019, Pages 185-196]
  • Essential fatty acid Evaluation of Pleurotus ostreatus fatty acid and amino acid profile in response to zinc and iron [Volume 16, Issue 87, 2019, Pages 185-196]
  • Essential oil Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
  • Essential oil Effect of Arabic gum coating enriched with Shirazi thyme essential oil on quality characteristics of fresh pistachio (Pistacia vera L cv. Ahmad-Aghaghi) [Volume 16, Issue 87, 2019, Pages 113-126]
  • Essential oil The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
  • Essential oil Effect of precision harvesting on the quality of herbal distillates (Case study of Hyssopus officinalis L. ) [Volume 16, Issue 89, 2019, Pages 325-332]
  • Ethyl cellulose Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
  • Eugenol A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
  • Extensograph Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
  • Extract Study of Antioxidant and Antimicrobial Activity of Date Seed Extract and its Effects on Physicochemical, Microbial and Sensory Properties of Cupcake [Volume 16, Issue 88, 2019, Pages 327-342]
  • Extraction Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
  • Extraction Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
  • Extraction Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
  • Extraction optimization Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
  • Extraction rate Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
  • Extraction yield Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
  • Extrusion Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
F
  • Farinograph Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea [Volume 16, Issue 91, 2019, Pages 57-63]
  • Farinograph Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
  • Fat replacer Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
  • Fatty acids Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process [Volume 16, Issue 86, 2019, Pages 273-283]
  • Fennel Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation [Volume 16, Issue 91, 2019, Pages 119-128]
  • Fennel essential oil Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
  • Fenugreek seed gum Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake [Volume 16, Issue 94, 2019, Pages 23-37]
  • Fermentation The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
  • Fermentation Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
  • Fermentation Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
  • Fermentation Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2019, Pages 27-42]
  • Fermentation products Formulation of functional beverage with content of folic acid based on wheat sprout flour [Volume 16, Issue 88, 2019, Pages 37-45]
  • Fermented Rice Bran Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
  • Ferula persica Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology [Volume 16, Issue 91, 2019, Pages 291-303]
  • Fiber Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
  • Fiber supplement Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
  • Fig Experimental study of fig drying using supercritical fluid of carbon dioxide [Volume 16, Issue 94, 2019, Pages 1-12]
  • Film Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
  • Film Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
  • Firefly algorithm Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
  • Fish The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
  • Fish oil ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
  • Fish oil Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
  • Fish Protein powder (FPP) Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
  • Flat bread Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
  • Flavoured milk-based dessert Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
  • Foam The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
  • Foaming properties Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
  • Foam-mat drying Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
  • Foam-mat drying Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
  • Folic acid Investigating the Baking Characteristics in Folic Acid Enriched Rice [Volume 16, Issue 87, 2019, Pages 317-325]
  • Folic acid Formulation of functional beverage with content of folic acid based on wheat sprout flour [Volume 16, Issue 88, 2019, Pages 37-45]
  • Folic acid Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
  • Food The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
  • Foodborne pathogens Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2019, Pages 77-87]
  • Food formulation Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
  • Food industry A practical approach to new food product development; from idea generation to commercialization-Case Study: Development of ice-cream fortified with omega-3 fish oil [Volume 16, Issue 96, 2019, Pages 1-13]
  • Food packaging Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
  • Food products The effect of packaging on the food packaged products marketing [Volume 16, Issue 91, 2019, Pages 213-218]
  • Fortification Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
  • Free-gluten Millet: Forgotten grain-appreciable food for the future [Volume 16, Issue 95, 2019, Pages 11-25]
  • Fresh pistachios The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
  • Frozen yogurt Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt [Volume 16, Issue 86, 2019, Pages 285-296]
  • Fruit juice Production of Functional Orange Juice Based on Yogurt Whey Powder [Volume 16, Issue 88, 2019, Pages 377-384]
  • Fruits The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
  • Fruits Meat tenderization using natural compounds from fruits and vegetables [Volume 16, Issue 91, 2019, Pages 145-155]
  • FT-IR Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
  • FTIR Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
  • Functional Investigating the effect of adding palm kernel flour on gluten-free cookie based on rice flour [Volume 16, Issue 90, 2019, Pages 15-25]
  • Functional Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni [Volume 16, Issue 91, 2019, Pages 169-180]
  • Functional The effect of dried fruit pineapple particle on the qualities of muffin [Volume 16, Issue 93, 2019, Pages 109-120]
  • Functional Investigation of physicochemical and sensory properties of barley biscuits containing date liquid sugar [Volume 16, Issue 97, 2019, Pages 101-112]
  • Functional beverage Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
  • Functional Food Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
  • Functional Food Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
  • Functional properties Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
  • Functional properties The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal [Volume 16, Issue 87, 2019, Pages 103-112]
  • Functional properties Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
  • Functional properties Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
  • Functional properties Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
  • Functional properties Evaluation of Functional Properties of bioactive Protein Hydrolysate derived from Tomato Seed [Volume 16, Issue 96, 2019, Pages 185-197]
  • Fungal spoilage Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
G
  • GABA Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2019, Pages 89-100]
  • Garlic essential oil Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
  • Gas chromatography An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
  • Gas chromatography 1] Dertli, E. and Çon, A.H., (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85:151-157. doi:http://dx.doi.org/10.1016/j.lwt.2017.07.017 [2] Beshkova, D., Simova, E., Frengova, G., Simov, Z. and Dimitrov, Z.P., (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7):529-535. doi:http//:doi:10.1016/S0958-6946(03)00058-X [3] Leite, A., Leite, D., Del Aguila, E., Alvares, [Volume 16, Issue 91, 2019, Pages 31-43]
  • GC-MS Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
  • Gel Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate [Volume 16, Issue 96, 2019, Pages 175-184]
  • Gelatin Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
  • Gelatin Characteristics of Gelatin Film Produced from Common Carp Scales (Cyprinus carpio) by Investigating the Effect of Effective Parameters in Extraction Process [Volume 16, Issue 88, 2019, Pages 257-270]
  • Gelatin Purification of beet molasses using bentonite and gelatin: process evaluation and optimization [Volume 16, Issue 88, 2019, Pages 289-301]
  • Gelatin Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
  • Gelatin Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
  • Gelatin Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
  • Gelatin Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
  • Gelatin Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
  • Gelatinase activity Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
  • Gel strength Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
  • Gentamicin Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics [Volume 16, Issue 91, 2019, Pages 347-356]
  • Ginger Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2019, Pages 27-42]
  • Ginkgo‌ extract Determination of the survival rate of probiotic bacteria in doogh enriched with shallot and gingko extract [Volume 16, Issue 88, 2019, Pages 173-184]
  • Glucose syrup Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2019, Pages 51-61]
  • Gluten free Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
  • Gluten free Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
  • Gluten free Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
  • Gluten-free Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage [Volume 16, Issue 91, 2019, Pages 197-211]
  • Gluten free biscuit The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
  • Gluten free bread Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
  • Gluten free bread The Effect of Carrot Pomace Powder on Physicochemical,Textural and, Sensory Properties ofGluten Free Bread [Volume 16, Issue 86, 2019, Pages 373-385]
  • Gluten free cake Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake [Volume 16, Issue 90, 2019, Pages 229-243]
  • Gluten-free cake Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake [Volume 16, Issue 91, 2019, Pages 45-56]
  • Gluten-free cookie Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
  • Gluten-free cookie Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies [Volume 16, Issue 88, 2019, Pages 185-200]
  • Gluten-free products A review on conventional and emerging process technologies for quality improvement of gluten-free products [Volume 16, Issue 94, 2019, Pages 153-175]
  • Gram positive and gram negative bacteria Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
  • Grape pomace Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
  • Grape tomatoes Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
  • Green beans The effect of ohmic heating process on some mechanical properties of green beans [Volume 16, Issue 95, 2019, Pages 1-10]
  • Green tea extract Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
  • Green tea extract powder Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
  • Guar Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum [Volume 16, Issue 89, 2019, Pages 23-34]
  • Guar Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
  • Guar Gum The effect of Eryngium caucasicum extract with xanthan and guar edible coating on chicken fillet shelf life during cold storage (4 ± 1 oC) [Volume 16, Issue 87, 2019, Pages 269-277]
  • Gum Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
  • Gum Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
  • Gum Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii) [Volume 16, Issue 91, 2019, Pages 323-335]
  • Gum The effect of egg white albumin and basil, cress, wild sage and lepidium perfoliatum seed gums on physical properties of celery juice foam [Volume 16, Issue 92, 2019, Pages 63-72]
  • Gum arabic Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM) [Volume 16, Issue 91, 2019, Pages 219-232]
  • Gummy Candy Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
  • Gum tragacanth Evaluation of rheological and structural characteristics of whey protein concentrate- gum tragacanth complex coacervation [Volume 16, Issue 87, 2019, Pages 225-237]
H
  • Hamburger Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
  • Hamburgers Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
  • Hard Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
  • Hardness Effect of heat-moisture treatment of proso millet grain on physicochemical properties of flour and produced cookies [Volume 16, Issue 88, 2019, Pages 185-200]
  • Hardness Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
  • Hardness Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere [Volume 16, Issue 90, 2019, Pages 153-161]
  • Hard Wheat Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
  • Harvest height Effect of precision harvesting on the quality of herbal distillates (Case study of Hyssopus officinalis L. ) [Volume 16, Issue 89, 2019, Pages 325-332]
  • HCAs Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
  • Health and food safety Quantitative measurement of synthetic dyes in food: Increasing health and food safety [Volume 16, Issue 86, 2019, Pages 173-188]
  • Healthy Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
  • Heating process Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process [Volume 16, Issue 86, 2019, Pages 273-283]
  • Heat stability Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
  • Heat Treatment Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses [Volume 16, Issue 86, 2019, Pages 109-118]
  • Heavy metals Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran [Volume 16, Issue 86, 2019, Pages 251-261]
  • Hemolytic activity Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
  • High-Performance Liquid Chromatography Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
  • Homogenization pressure The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream [Volume 16, Issue 87, 2019, Pages 255-267]
  • HPLC Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehran’s municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
  • HPLC Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
  • HPMC Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
  • Hydrocolloid Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
  • Hydrocolloids Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
  • Hydro distillation Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation [Volume 16, Issue 91, 2019, Pages 119-128]
  • Hydrolysis Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
  • Hydroxyl radical scavenging activity and Fermentation bioprocess Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 91, 2019, Pages 65-79]
I
  • Ice cream The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
  • Ice cream yogurt Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
  • Ice products Quantitative measurement of synthetic dyes in food: Increasing health and food safety [Volume 16, Issue 86, 2019, Pages 173-188]
  • Identification of chemical compounds Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential [Volume 16, Issue 91, 2019, Pages 17-29]
  • Image processing Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
  • Image processing Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake [Volume 16, Issue 94, 2019, Pages 23-37]
  • Image processing The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
  • Image processing Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake [Volume 16, Issue 97, 2019, Pages 137-148]
  • Index of peroxide Investigation on the effect of preserving epicarp during drying on physico-chemical, organoleptic and quanitative properties of pistachio kernel (Owhadi cultivar) [Volume 16, Issue 96, 2019, Pages 75-90]
  • Infrared heating Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
  • Infrared radiation Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
  • Intention to consume Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
  • Interaction Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2019, Pages 77-87]
  • Inulin Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses [Volume 16, Issue 86, 2019, Pages 109-118]
  • Inulin Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
  • Inulin Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
  • Inulin Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
  • Inulin Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
  • In vitro Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
J
  • Juice Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
  • Jujube Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties [Volume 16, Issue 91, 2019, Pages 81-91]
  • Jujube Powder Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties [Volume 16, Issue 91, 2019, Pages 81-91]
K
  • Kanamycin antibiotic Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
  • Kefir Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
  • Kefir Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
  • Kefir The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
  • Key words: Button mushroom Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers [Volume 16, Issue 91, 2019, Pages 243-256]
  • Keywords: Extraction by Sub-Critical water Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation [Volume 16, Issue 91, 2019, Pages 119-128]
  • KEYWORDS: quinoa seed Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal [Volume 16, Issue 91, 2019, Pages 315-322]
  • Khuzestan province Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
  • Kidney Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehran’s municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
  • Kinetics Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models [Volume 16, Issue 92, 2019, Pages 73-87]
  • Kinetics models Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2019, Pages 103-119]
  • Kiwi peel Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat [Volume 16, Issue 88, 2019, Pages 83-95]
  • Konjac gum The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream [Volume 16, Issue 87, 2019, Pages 255-267]
  • Konjac gum Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
  • Kraft Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
  • Kurdish traditional cheese Evaluation of antibiotic resistance of Enterococcus isolates from Kurdish traditional cheese against common therapeutic antibiotics and their hemolytic and gelatinase activity [Volume 16, Issue 90, 2019, Pages 335-342]
L
  • Lactic cheese Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
  • Lactobacilli The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
  • Lactobacillus acidophilus LA5 Production of bacteriocin in batch fermentation of dairy effluents by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 [Volume 16, Issue 90, 2019, Pages 163-175]
  • Lactobacillus pentosus The effect of probiotic bacteria to yogurt [Volume 16, Issue 92, 2019, Pages 1-10]
  • Lactobacillus plantarum Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum [Volume 16, Issue 91, 2019, Pages 157-167]
  • Lactobacillus plantarum The effect of probiotic bacteria to yogurt [Volume 16, Issue 92, 2019, Pages 1-10]
  • Lactococci The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
  • Lactococcus Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2019, Pages 89-100]
  • Lathyrus sativa Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate [Volume 16, Issue 96, 2019, Pages 175-184]
  • Layer by layer self - assembly technique Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
  • L. delbrueckii Development of probiotic apple juice fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus [Volume 16, Issue 92, 2019, Pages 37-49]
  • Lean production Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
  • Lean Thinking Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
  • Lemon Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
  • Lemon juice Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry [Volume 16, Issue 86, 2019, Pages 325-334]
  • Lepidium perfoliatum Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate [Volume 16, Issue 96, 2019, Pages 175-184]
  • Lepidium sativum seed gum Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan and Lepidium Sativum Seeds gum [Volume 16, Issue 88, 2019, Pages 109-121]
  • Lettuce Extract Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
  • Liquid chromatography-mass spectrometry Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry [Volume 16, Issue 86, 2019, Pages 325-334]
  • Liver Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehran’s municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
  • Local gum The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
  • Low calorie Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
  • Low-calorie Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake [Volume 16, Issue 94, 2019, Pages 23-37]
  • Low fat cake Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
  • Low-fat cake The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
  • Low fat coating Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
  • Low fat Yogurt Physico-chemical, textural, microbiological and sensory properties of low-fat set yogurt containing whey protein concentrate and lutein pigment [Volume 16, Issue 89, 2019, Pages 101-111]
  • L. plantarum and L. acidophilus Development of probiotic apple juice fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus [Volume 16, Issue 92, 2019, Pages 37-49]
M
  • Macaroni Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
  • Maceration Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
  • Maceration An investigation of the effects of solvent and subcritical water extraction on antioxidant and antibacterial features of cinnamon extract [Volume 16, Issue 86, 2019, Pages 349-359]
  • Macroemulsion The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
  • Maillard Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
  • Malathion The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
  • Maltodextrin Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
  • Mandab Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake [Volume 16, Issue 91, 2019, Pages 45-56]
  • Mango fiber Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake [Volume 16, Issue 89, 2019, Pages 165-175]
  • Marketing The effect of packaging on the food packaged products marketing [Volume 16, Issue 91, 2019, Pages 213-218]
  • Marmalade Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
  • Masske butter Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
  • Mathematical model Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
  • Mayonnaise Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
  • Mazafati date Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
  • Mazafati dates Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
  • Mazafati Rutab The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
  • MBC Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus [Volume 16, Issue 92, 2019, Pages 99-111]
  • Meal The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal [Volume 16, Issue 87, 2019, Pages 103-112]
  • Meat Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehran’s municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
  • Meat Meat tenderization using natural compounds from fruits and vegetables [Volume 16, Issue 91, 2019, Pages 145-155]
  • Mechanical properties Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
  • Mechanical properties Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
  • Mechanism Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
  • Medicinal foods Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
  • Medicinal small fruits Evaluation and comparison of phytochemical and antioxidant capacity of some small fruits collected from Urmia Khan-Dareh-si region [Volume 16, Issue 86, 2019, Pages 15-29]
  • Medlar Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2019, Pages 103-119]
  • Melamine Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
  • Melissa essential oil An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
  • Mentha pulegium The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil [Volume 16, Issue 93, 2019, Pages 155-162]
  • Mentha pulegium essential oil Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2019, Pages 77-87]
  • Menthol A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
  • Metabolites Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
  • Methanol Effect of precision harvesting on the quality of herbal distillates (Case study of Hyssopus officinalis L. ) [Volume 16, Issue 89, 2019, Pages 325-332]
  • MIC Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus [Volume 16, Issue 92, 2019, Pages 99-111]
  • Microbial Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
  • Microbial Antioxidant, physicochemical and antimicrobial properties of honey in two seasons of different regions in Khorasan province [Volume 16, Issue 92, 2019, Pages 89-98]
  • Microbial contamination sources Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination [Volume 16, Issue 90, 2019, Pages 299-317]
  • Microbial quality The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
  • Microbial transglutaminase 1] Dertli, E. and Çon, A.H., (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85:151-157. doi:http://dx.doi.org/10.1016/j.lwt.2017.07.017 [2] Beshkova, D., Simova, E., Frengova, G., Simov, Z. and Dimitrov, Z.P., (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7):529-535. doi:http//:doi:10.1016/S0958-6946(03)00058-X [3] Leite, A., Leite, D., Del Aguila, E., Alvares, [Volume 16, Issue 91, 2019, Pages 31-43]
  • Microbiological assay Investigation the effect of backing process on folates stability with high-performance liquid chromatography (HPLC) method and microbiological assay [Volume 16, Issue 95, 2019, Pages 75-83]
  • Microcapsulation Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
  • Microcapsule.‎ The effects of different encapsulated omega-3 oil enrichment methods on ‎fish burger quality and its shelf life [Volume 16, Issue 87, 2019, Pages 87-102]
  • Microdilution broth Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
  • Microdilution broth Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
  • Microemulsion Physical and chemical properties of β-sitosterol containing microemulsions based on sesame oil [Volume 16, Issue 89, 2019, Pages 301-313]
  • Microencapsulation Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
  • Microstructure Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
  • Microwave Increasing the shelf life of millet flour by using heat-moisture and microwave treatments [Volume 16, Issue 86, 2019, Pages 83-93]
  • Microwave Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration [Volume 16, Issue 86, 2019, Pages 119-131]
  • Microwave The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
  • Microwave Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
  • Microwave Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
  • Microwave drying Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology [Volume 16, Issue 86, 2019, Pages 189-198]
  • Milk-carrot drink Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
  • Milk powder Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
  • Millard reaction Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
  • Millet flour Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. [Volume 16, Issue 87, 2019, Pages 1-15]
  • Minimum Bactericidal Concentration Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
  • Minimum Inhibitory Concentration Antibacterial activity of hydroalcoholic extract of Cardin leaf on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa [Volume 16, Issue 97, 2019, Pages 29-35]
  • Mint The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate [Volume 16, Issue 90, 2019, Pages 101-112]
  • Modeling Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network [Volume 16, Issue 88, 2019, Pages 17-26]
  • Modeling Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
  • Modeling Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
  • Modeling Application of Artificial Neural Network in Predicting the Electrical Conductivity of Recombined Milk [Volume 16, Issue 96, 2019, Pages 65-74]
  • Modified atmosphere packaging Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
  • Modified Starch Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
  • Modified texture profile analysis and back extrusion Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
  • Moisture content Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
  • Moisture loss Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
  • Moisture ratio Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
  • Monosodium glutamate Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate [Volume 16, Issue 97, 2019, Pages 89-100]
  • Mozzarella cheese Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design [Volume 16, Issue 87, 2019, Pages 127-140]
  • Muffin The effect of dried fruit pineapple particle on the qualities of muffin [Volume 16, Issue 93, 2019, Pages 109-120]
  • Muffin cake Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2019, Pages 51-61]
  • Muscle tissue Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran [Volume 16, Issue 86, 2019, Pages 251-261]
  • Mycotoxin Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
  • Myrtle Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
N
  • Nanoclay Feasibility of Film Based Sodium Caseinate-Nanoclay and Echinophora Platyloba Essential Oil useing in packaging of probiotic yogurt [Volume 16, Issue 88, 2019, Pages 1-15]
  • Nanoclay Formulation of Collagen-Cyclodextrin protein nanofibers containing nano clay using electrospinning process [Volume 16, Issue 88, 2019, Pages 303-313]
  • Nanocoating Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat [Volume 16, Issue 88, 2019, Pages 83-95]
  • Nanocomposite packaging Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
  • Nanoemulsion Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
  • Nanoemulsion Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
  • Nanoemulsion The effects of macro and nano emulsions of cinnamon essential oil on the physicochemical properties of CMC-based emulsified films [Volume 16, Issue 93, 2019, Pages 73-83]
  • Nanoencapsulation The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
  • Nanoencapsulation Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil [Volume 16, Issue 91, 2019, Pages 257-267]
  • Nanofiber Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
  • Nanofiber Electroencapsulation: Fundamentals and applications in food industry [Volume 16, Issue 89, 2019, Pages 1-21]
  • Nanomaterial Fabrication of an amperometric aptasensor for determination of antibiotic amount residues in milk [Volume 16, Issue 89, 2019, Pages 47-57]
  • Nanoparticles Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
  • Native inulin Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
  • Natural colorant Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
  • Natural Honey Antioxidant, physicochemical and antimicrobial properties of honey in two seasons of different regions in Khorasan province [Volume 16, Issue 92, 2019, Pages 89-98]
  • Natural preservatives Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects [Volume 16, Issue 92, 2019, Pages 113-127]
  • Natural tenderizer Meat tenderization using natural compounds from fruits and vegetables [Volume 16, Issue 91, 2019, Pages 145-155]
  • Neural Network Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network [Volume 16, Issue 88, 2019, Pages 17-26]
  • New Product Development A practical approach to new food product development; from idea generation to commercialization-Case Study: Development of ice-cream fortified with omega-3 fish oil [Volume 16, Issue 96, 2019, Pages 1-13]
  • Nigella sativa Linn concentrate Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage [Volume 16, Issue 91, 2019, Pages 197-211]
  • Niger seed Modeling the oil extraction from Niger seeds using the combinational pretreatment of Microwave- pulsed electric field with artificial neural networks [Volume 16, Issue 86, 2019, Pages 95-107]
  • Nitric oxide Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
  • Non-dairy fermented dessert Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
  • Non-destructive Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
  • Non-flavonoid phenols Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with β-cyclodextrin (β-CD) [Volume 16, Issue 90, 2019, Pages 319-333]
  • Noughl Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
  • Nutritional quality Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
  • Nutritional Value Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour [Volume 16, Issue 87, 2019, Pages 53-64]
  • Nutritional Value Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
  • Nutritional Value Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
  • Nutritional Value Millet: Forgotten grain-appreciable food for the future [Volume 16, Issue 95, 2019, Pages 11-25]
O
  • Ocimum basilicum Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
  • Ohmic Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
  • Ohmic heating The effect of ohmic heating process on some mechanical properties of green beans [Volume 16, Issue 95, 2019, Pages 1-10]
  • Oil Physical and chemical properties of β-sitosterol containing microemulsions based on sesame oil [Volume 16, Issue 89, 2019, Pages 301-313]
  • Oil Extraction Optimization Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM) [Volume 16, Issue 89, 2019, Pages 237-247]
  • Okra Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
  • Oleaster powder The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate [Volume 16, Issue 90, 2019, Pages 101-112]
  • Oleogel Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
  • Oleogels Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
  • Olive The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
  • Olive leaf The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf [Volume 16, Issue 97, 2019, Pages 149-159]
  • Olive leaf extract The effect of olive leaf extract on physical and mechanical properties of zein corn edible film [Volume 16, Issue 86, 2019, Pages 313-324]
  • Oliveria decumbens Vent Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
  • Omega-3 The effects of different encapsulated omega-3 oil enrichment methods on ‎fish burger quality and its shelf life [Volume 16, Issue 87, 2019, Pages 87-102]
  • Omega-3 Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
  • Optimization Optimization of extraction conditions and determination of melamine in egg using high-performance liquid chromatography [Volume 16, Issue 88, 2019, Pages 147-160]
  • Optimization Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity [Volume 16, Issue 89, 2019, Pages 85-100]
  • Optimization Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis [Volume 16, Issue 90, 2019, Pages 141-151]
  • Optimization Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology [Volume 16, Issue 91, 2019, Pages 291-303]
  • Orange juice Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product [Volume 16, Issue 88, 2019, Pages 27-36]
  • Orange seed Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
  • Organic Acid The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
  • Organic acids Authentication of consumed lemon juice in Golestan province using liquid chromatography-mass spectrometry [Volume 16, Issue 86, 2019, Pages 325-334]
  • Overall acceptability The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
  • Oxalic acid Effect of postharvest application of salicylic acid, oxalic acid and nitric oxide on improving qualitative properties and extending the shelf life of fresh apricot fruit cv. ‘Sharoudi’ [Volume 16, Issue 92, 2019, Pages 177-189]
  • Oxidative stability ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
  • Oxidative stability Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil [Volume 16, Issue 88, 2019, Pages 97-107]
  • Oxidative stability The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
P
  • Packaging films Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
  • PAHs Investigation the effects of addition of wheat fiber and xanthan and guar gums on the formation of PAHs and HCAs in grilled beef patties [Volume 16, Issue 87, 2019, Pages 31-40]
  • Papain Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
  • Parboil rice Investigating the Baking Characteristics in Folic Acid Enriched Rice [Volume 16, Issue 87, 2019, Pages 317-325]
  • Particle size distribution Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder [Volume 16, Issue 88, 2019, Pages 221-230]
  • Pasta Effect of adding corn fiber on the physicochemical characteristics and Sensory evaluation of pasta [Volume 16, Issue 88, 2019, Pages 243-255]
  • Pasta Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2019, Pages 121-131]
  • Pasta products Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni [Volume 16, Issue 91, 2019, Pages 169-180]
  • Pasteurized Doogh Identification of critical control points in pasteurized Doogh production line and applying of appropriate strategies for controlling microbial contamination [Volume 16, Issue 90, 2019, Pages 299-317]
  • Pathogen Comparing Efficacy of Ethidium Monoazide (EMA) and Propidium Monoazide (PMA) qPCR in Live Pathogen Quantifying by Real-Time PCR in Food Model Systems [Volume 16, Issue 90, 2019, Pages 377-386]
  • Pathogenic microorganisms Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
  • PCA Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis [Volume 16, Issue 90, 2019, Pages 141-151]
  • PCR Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
  • PCR Comparing Efficacy of Ethidium Monoazide (EMA) and Propidium Monoazide (PMA) qPCR in Live Pathogen Quantifying by Real-Time PCR in Food Model Systems [Volume 16, Issue 90, 2019, Pages 377-386]
  • PCR Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
  • Peach juice Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
  • Peanut Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM) [Volume 16, Issue 89, 2019, Pages 237-247]
  • Pear Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
  • Pear Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
  • Peas Study of Effects of Addition Acetic acid, Citric acid and Phosphoric acid to Water Blancher on Reduction of Heavy Metals in canned green peas [Volume 16, Issue 94, 2019, Pages 51-60]
  • Pectin Preparation of Antioxidant and Antimicrobial Color Pectin Film Containing Carumcopticum Essence and Beta-Carotene Pigment and Investigation its Properties [Volume 16, Issue 86, 2019, Pages 235-249]
  • Pectin Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
  • Pectin Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
  • Pectin Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
  • Pectin Optimization of non-dairy fermented dessert formulations based on almond milk [Volume 16, Issue 94, 2019, Pages 113-126]
  • Pectinase enzyme Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology [Volume 16, Issue 87, 2019, Pages 343-354]
  • Peel Color Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
  • Penetration Depth Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
  • Penicillin Detection and Evaluation of penicillin base antibiotics residue in the kidney, liver and meat of the cow distributed in Tehran’s municipal markets by using ELISA kits followed by high performance liquid chromatography [Volume 16, Issue 90, 2019, Pages 217-228]
  • Pentosan Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
  • Pepper Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere [Volume 16, Issue 90, 2019, Pages 153-161]
  • Pepper The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper [Volume 16, Issue 90, 2019, Pages 177-185]
  • Peppermint Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
  • Peptide Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
  • Perfoliatum seed gum Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat [Volume 16, Issue 88, 2019, Pages 83-95]
  • Persian gum Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2019, Pages 1-12]
  • Persian gum Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake [Volume 16, Issue 97, 2019, Pages 137-148]
  • Pesticides The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. [Volume 16, Issue 87, 2019, Pages 167-183]
  • Phaseolus vulgaris flour Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
  • Phenol. Hot Air Drying Evaluation of Turnip slice phenolic component increasing by osmosis treatment in Roselle extract and investigation of its hot-air drying kinetics [Volume 16, Issue 88, 2019, Pages 231-242]
  • Physical and mechanical properties The effect of olive leaf extract on physical and mechanical properties of zein corn edible film [Volume 16, Issue 86, 2019, Pages 313-324]
  • Physical indicator Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
  • Physical properties Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis [Volume 16, Issue 90, 2019, Pages 141-151]
  • Physical properties The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
  • Physical properties Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
  • Physical properties Determination amount of pear bruises due to wide edge pressure via CT scan method and relation them with some physical properties pear [Volume 16, Issue 92, 2019, Pages 153-163]
  • Physicochemical Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties [Volume 16, Issue 86, 2019, Pages 31-46]
  • Physicochemical Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
  • Physicochemical Antioxidant, physicochemical and antimicrobial properties of honey in two seasons of different regions in Khorasan province [Volume 16, Issue 92, 2019, Pages 89-98]
  • Physicochemical Characteristics ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
  • Physico-chemical properties Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
  • Physicochemical properties Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
  • Physicochemical properties Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt [Volume 16, Issue 86, 2019, Pages 285-296]
  • Physicochemical properties Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product [Volume 16, Issue 88, 2019, Pages 27-36]
  • Physicochemical properties Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
  • Physicochemical properties Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
  • Physicochemical properties Effect of Chia seed gum on physicochemical properties of powder production using foam-mat drying method [Volume 16, Issue 90, 2019, Pages 343-351]
  • Physicochemical properties The effect of hydrothermal processing on physicochemical and functional of oat β-glucan [Volume 16, Issue 90, 2019, Pages 365-375]
  • Physicochemical properties Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration [Volume 16, Issue 91, 2019, Pages 181-195]
  • Physicochemical properties Development of probiotic apple juice fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus [Volume 16, Issue 92, 2019, Pages 37-49]
  • Physicochemical properties Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
  • Physicochemical properties Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
  • Physicochemical properties Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
  • Physicochemical properties Modelling medlar (Mespilus germanica) quality changes during cold storage using kinetics models and artificial neural network [Volume 16, Issue 96, 2019, Pages 103-119]
  • Physicochemical properties Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2019, Pages 121-131]
  • Phytochemical analysis Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential [Volume 16, Issue 87, 2019, Pages 291-304]
  • Phytosome Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil [Volume 16, Issue 91, 2019, Pages 257-267]
  • Pickering emulsion Investigation of PhysicoMechanical Properties of Functional Gummy Candy Fortified with Encapsulated Fish Oil in Chitosan-Stearic Acid Nanogel by Pickering Emulsion Method [Volume 16, Issue 90, 2019, Pages 53-64]
  • Pistacia atlantica Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
  • Pistacia atlantica Effect of Pistacia atlantica Powder and Extract on the Growth of Aspergillus flavus and Aspergillus niger in lactic Cheese [Volume 16, Issue 95, 2019, Pages 53-62]
  • Plantago major The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
  • Plant origin Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province [Volume 16, Issue 90, 2019, Pages 27-37]
  • Pleurotus ostreatus Evaluation of Pleurotus ostreatus fatty acid and amino acid profile in response to zinc and iron [Volume 16, Issue 87, 2019, Pages 185-196]
  • Pleurotus ostreatus Extraction of polysaccharide from Pleurotus ostreatus by ultrasound and evaluation of its antioxidant activity [Volume 16, Issue 89, 2019, Pages 85-100]
  • Poly Aromatic Hydrocarbons Identification and simultaneous analysis of Polycyclic Aromatic Hydrocarbons (PAHs) in Barbary bread samples using Gas Chromatography-Mass Spectrometry (GC-MS) [Volume 16, Issue 93, 2019, Pages 11-23]
  • Polymerase Chain Reaction Study of microbial population in date fruit cultivars of Estamaran, Zahedi, Shahani, Kabkab, Mordarsang, Mazafati and Halileh [Volume 16, Issue 89, 2019, Pages 275-285]
  • Polypropylene Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
  • Polyvinyl alcohol Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
  • Pomegranate Comparing of antimicrobial activity of organic, anthocyanin and aqueous extracts acquired from different parts of pomegranate (peel, juice and seed) on four pathogenic bacteria Salmonella tiphy, staphylococcus aureus, Escherichia coli and Bacillus cereus [Volume 16, Issue 92, 2019, Pages 99-111]
  • Pomegranate arils Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
  • Pomegranate seed oil Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
  • Porosity The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa) [Volume 16, Issue 88, 2019, Pages 123-134]
  • Potassium tartrate and citrate The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
  • Potato fiber Macaroni Formulation Fortified with Potato Fiber and Dunaliela Salina Alga Powder and Determination of Physical, Chemical and Sensory Properties [Volume 16, Issue 90, 2019, Pages 87-99]
  • Pretreatment Microwave dryer energy analysis with ohmic and blanching pretreatments in drying carrots [Volume 16, Issue 94, 2019, Pages 187-196]
  • Price A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
  • Probiotic Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
  • Probiotic Feasibility of Film Based Sodium Caseinate-Nanoclay and Echinophora Platyloba Essential Oil useing in packaging of probiotic yogurt [Volume 16, Issue 88, 2019, Pages 1-15]
  • Probiotic Effect of inulin on physico-chemical, microbial and sensory properties of the kefir produced of buffalo milk [Volume 16, Issue 89, 2019, Pages 357-367]
  • Probiotic Evaluation of the Effects of Aloe Vera Extract on Chemical and Microbial Properties of Low Fat Stirred Probiotic Yoghurt [Volume 16, Issue 94, 2019, Pages 127-138]
  • Probiotic Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
  • Probiotic apple juice Development of probiotic apple juice fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus [Volume 16, Issue 92, 2019, Pages 37-49]
  • Probiotic bateria Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
  • Probiotic coating Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
  • Probiotic yogurt The effect of probiotic bacteria to yogurt [Volume 16, Issue 92, 2019, Pages 1-10]
  • Processed & Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
  • Processed-Biological honey Physico-chemical characteristics and antioxidant activity of honey containing added Dill extract in the process and biological methods [Volume 16, Issue 89, 2019, Pages 369-377]
  • Produced Sample Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour [Volume 16, Issue 87, 2019, Pages 53-64]
  • Protein The effect of pH on textural properties of native and acetylated glten, gliadin and glutenin by cluster analysis [Volume 16, Issue 87, 2019, Pages 153-165]
  • Protein Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten-free pan bread [Volume 16, Issue 88, 2019, Pages 315-325]
  • Protein Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme [Volume 16, Issue 88, 2019, Pages 343-356]
  • Protein-free Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
  • Proteolysis Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
  • Pseudomonas aeruginosa The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
  • Pumpkin Optimization of non- dairy dessert formulations based on pumpkin by Mixture Design [Volume 16, Issue 97, 2019, Pages 1-12]
  • Purple basil Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics [Volume 16, Issue 91, 2019, Pages 347-356]
Q
  • Qualitative changes Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi [Volume 16, Issue 90, 2019, Pages 187-200]
  • Quality Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
  • Quality Formulation of functional gluten-free bread incorporating different levels of chia seed powder and evaluating the qualitative and nutritional properties of bread [Volume 16, Issue 89, 2019, Pages 287-299]
  • Quality Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
  • Quality The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper [Volume 16, Issue 90, 2019, Pages 177-185]
  • Quality A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
  • Quality characteristics Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2019, Pages 145-160]
  • Quality control Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties [Volume 16, Issue 89, 2019, Pages 333-340]
  • Quality improvement A review on conventional and emerging process technologies for quality improvement of gluten-free products [Volume 16, Issue 94, 2019, Pages 153-175]
  • Quantitative measurement Quantitative measurement of synthetic dyes in food: Increasing health and food safety [Volume 16, Issue 86, 2019, Pages 173-188]
  • Quark Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
  • Quince Seed mucilage Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
  • Quince seed mucilage vanilla ice cream physicochemical properties Hardness Sensory evaluation Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
R
  • Rainbow trout Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
  • Rainbow trout fillet Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss) [Volume 16, Issue 89, 2019, Pages 315-324]
  • Rasheh variety grape concentrate Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2019, Pages 127-136]
  • Raw milk Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
  • Recombined milk Application of Artificial Neural Network in Predicting the Electrical Conductivity of Recombined Milk [Volume 16, Issue 96, 2019, Pages 65-74]
  • Red beet Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
  • Red beetroot Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
  • Red beetroot powder Study of the foam thickness effect on the effective moisture diffusion coefficient and drying kinetics of red beetroot by foam-mat method and evaluation the qualitative and functional characteristics of product [Volume 16, Issue 96, 2019, Pages 53-64]
  • Release An investigation about the release of microencapsulated Melissa officinalis oil in the yogurt using DLLME/gas chromatography [Volume 16, Issue 86, 2019, Pages 163-172]
  • Release Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
  • Release Evaluation of physicomechanical and release properties composite polymers containing catechin natural antioxidant [Volume 16, Issue 96, 2019, Pages 91-102]
  • Release model Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil [Volume 16, Issue 91, 2019, Pages 257-267]
  • Resistant starch Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
  • Respiration Rate Modeling respiration characteristics of pear (Dargazi) accompanied by platyrachis S. coating to design modified atmosphere package [Volume 16, Issue 95, 2019, Pages 85-97]
  • Response surface method Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
  • Rheological behavior Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
  • Rheological properties Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum [Volume 16, Issue 89, 2019, Pages 23-34]
  • Rheological properties The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
  • Rheological properties Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration [Volume 16, Issue 91, 2019, Pages 181-195]
  • Rheological properties Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
  • Rheological properties Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2019, Pages 121-131]
  • Rheological properties The effect of storage time on dielectric constant of kernels, qualitative properties of flour and rheological characterization of two wheat cultivars (Tajan and Marvdasht) [Volume 16, Issue 96, 2019, Pages 161-173]
  • Rheology Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
  • Rheology Antioxidant, physicochemical and rheological properties of mastic gum made from Pistacia Atlantica gum and alcoholic sugars [Volume 16, Issue 89, 2019, Pages 35-45]
  • Rheology Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
  • Rheology Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat [Volume 16, Issue 90, 2019, Pages 1-14]
  • Rheology Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
  • Rheology Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate [Volume 16, Issue 96, 2019, Pages 175-184]
  • Rice Comparison of the effect of heat-moisture treatment of millet grain and addition of xanthan gum on the characteristics of the batter and physicochemical and sensory properties of gluten-free cake [Volume 16, Issue 90, 2019, Pages 229-243]
  • Rice The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
  • Rice bran oil The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
  • Rice flour Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
  • Ricotta Effect of Formulation and Different Drying Temperatures on Physical Properties of Ricotta Powder with Cluster Analysis Model [Volume 16, Issue 92, 2019, Pages 165-175]
  • Roasting Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
  • Roselle Evaluation of Turnip slice phenolic component increasing by osmosis treatment in Roselle extract and investigation of its hot-air drying kinetics [Volume 16, Issue 88, 2019, Pages 231-242]
  • Rosemary Antimicrobial and antioxidant effects of Polypropylene films containing Myrtle and Rosemary extract on mayonnaise packaging [Volume 16, Issue 97, 2019, Pages 113-126]
  • Roti Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
  • RSM Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
  • RSM Economize and optimization of the drying process of irradiate pretreatment on kiwi slices by the response surface method in combination with the principal components analysis [Volume 16, Issue 90, 2019, Pages 141-151]
  • RSM Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
  • Rubia tinctorum Studying the Madder extract application as a natural colorant on qualitative properties of flavoured milk-based dessert [Volume 16, Issue 89, 2019, Pages 225-236]
S
  • Saccharomyces cerevisiae Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
  • Safety Isolation, molecular identification and safety assessment of proteolytic lactic acid bacteria obtained from different raw milks [Volume 16, Issue 89, 2019, Pages 59-69]
  • Salicylic acid The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
  • Salicylic acid Effect of Aloe vera gel coating containing green tea extract and salicylic acid on the shelf life of Mazafati date [Volume 16, Issue 88, 2019, Pages 47-60]
  • Salicylic acid Effect of postharvest application of salicylic acid, oxalic acid and nitric oxide on improving qualitative properties and extending the shelf life of fresh apricot fruit cv. ‘Sharoudi’ [Volume 16, Issue 92, 2019, Pages 177-189]
  • Salmonella enterica Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal [Volume 16, Issue 91, 2019, Pages 315-322]
  • Salmonella enterica Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
  • Salt The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
  • Salvia extract Comparison of antimicrobial effects of hydroalcoholic extract of salvia, Basil and Cinnamon on Saccharomyces cerevisiae in doogh [Volume 16, Issue 89, 2019, Pages 263-273]
  • Screw-rotation speed Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM) [Volume 16, Issue 89, 2019, Pages 237-247]
  • Seasonal variation Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
  • Securigera securidaca Identification of Chemical Compounds, radical scavenging activity and Antimicrobial Properties of Seed Extract of Securigera securidaca L [Volume 16, Issue 94, 2019, Pages 13-22]
  • Sensorial properties Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties [Volume 16, Issue 86, 2019, Pages 31-46]
  • Sensory and Physic chemical Properties Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties [Volume 16, Issue 89, 2019, Pages 333-340]
  • Sensory characteristics Effect of adding corn fiber on the physicochemical characteristics and Sensory evaluation of pasta [Volume 16, Issue 88, 2019, Pages 243-255]
  • Sensory evaluation Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
  • Sensory evaluation Effect of quince seed mucilage on physicochemical, textural and sensory properties of vanilla ice cream [Volume 16, Issue 88, 2019, Pages 365-375]
  • Sensory evaluation Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
  • Sensory evaluation Evaluation of thyme (Zataria Multiflora Boiss) and cumin (Cuminum cyminum) essential oils effects on the shelf life of optimized burgers with surimi [Volume 16, Issue 90, 2019, Pages 187-200]
  • Sensory evaluation The investigation of production of ice cream containing Donalila salina alga powder [Volume 16, Issue 90, 2019, Pages 271-282]
  • Sensory evalution Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
  • Sensory properties Application of back extrusion in rheological evaluation of quark cheese: effect of probiotic strain type and storage time on sensorial and textural characteristics [Volume 16, Issue 87, 2019, Pages 209-223]
  • Sensory properties Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]
  • Sensory properties Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
  • Sensory properties Effect of micellar nano-curcuminoids on rheological, physicochemical and sensory characteristics pasta [Volume 16, Issue 96, 2019, Pages 121-131]
  • Sesame paste Application of response surface methodology in optimization of flat rice bread formulation containing sesame paste and hydroxypropyl methyl cellulose [Volume 16, Issue 86, 2019, Pages 63-72]
  • Shear stress Optimization of low fat prebiotic yogurt processing containing inulin at different temperatures and shear stresses [Volume 16, Issue 86, 2019, Pages 109-118]
  • Shelf- life Effect of incorporating Roasted Chia Seed Flour on Physicochemical and Sensory Properties of Barbari Bread During Storage [Volume 16, Issue 93, 2019, Pages 63-71]
  • Shrimp Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
  • Shrimp Experimental study on foam mat drying of shrimp meat and evaluation of thin-layer drying models [Volume 16, Issue 92, 2019, Pages 73-87]
  • Shrimp A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
  • Shrinkage Investigation of different drying methods on color and shrinkage parameters in drying of red beetroot [Volume 16, Issue 95, 2019, Pages 127-142]
  • Siah Darvishan River Study of heavy metal bio-accumulation in the edible muscle tissue of Common carp (Cyprinus carpio linnaeus, 1758) from the Siah Darvishan River, Guilan province, Iran [Volume 16, Issue 86, 2019, Pages 251-261]
  • Small and medium-sized food enterprises Factors Influencing Implementation of Lean Production Principles in Small and Medium-sized Food Enterprises of Khuzestan Province [Volume 16, Issue 87, 2019, Pages 239-253]
  • Snack Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
  • Snack Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks [Volume 16, Issue 93, 2019, Pages 143-154]
  • Soaking and Cooking The effect of soaking and cooking in the presence of chelating agents (potassium tartrate and citrate) on cadmium reduction of some imported rice varieties [Volume 16, Issue 97, 2019, Pages 161-169]
  • Sodium alginate Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
  • Sodium diacetate The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
  • Soft cheese Investigating the viability of free and encapsulated forms of L. acidophilus and L. casei in probiotic quark cheese and comparing their effect on chemical and sensorial properties of cheese during storage [Volume 16, Issue 88, 2019, Pages 73-82]
  • Soft Wheat Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
  • Solid lipid nanoparticle Evaluating the physical, mechanical and morphological properties of sodium alginate nanocomposite film containing solid lipid nano-particles [Volume 16, Issue 86, 2019, Pages 263-271]
  • Solvent extraction Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
  • Sonication Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
  • Sorbitol Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
  • Sourdough Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread [Volume 16, Issue 94, 2019, Pages 77-89]
  • Sour orange Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
  • Soy protein Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
  • Sponge cake Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
  • Sponge cake Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake [Volume 16, Issue 89, 2019, Pages 165-175]
  • Sponge cake Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
  • Spontaneous Emulsification Comparison of low energy and high energy methods in fabrication of pomegranate seed oil nanoemulsion containing mixed non-ionic surfactants [Volume 16, Issue 86, 2019, Pages 73-82]
  • Spouted bed Effect of operational parameters of spouted bed dryer on the physical properties of milk powder [Volume 16, Issue 92, 2019, Pages 129-141]
  • Spray drying Effect of spray drying on physicochemical characteristics and quality of peppermint powder [Volume 16, Issue 95, 2019, Pages 99-109]
  • Sprouted soy bean Formulation of functional biscuit using of grape pomace and sprouted soy flour [Volume 16, Issue 93, 2019, Pages 99-107]
  • Stability Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction [Volume 16, Issue 95, 2019, Pages 143-153]
  • Stabilizers Effect of different levels of whey protein concentrate and some stabilizers on the physicochemical and sensory properties of frozen yogurt [Volume 16, Issue 86, 2019, Pages 285-296]
  • Stailing Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
  • Stailing Evaluation of the effects of okra and carboxymethyl cellulose gums on quality properties and shelf life of Barbari bread [Volume 16, Issue 90, 2019, Pages 259-269]
  • Staling Effect of Adding Mango Fiber on the Qualitative Properties of Sponge Cake [Volume 16, Issue 89, 2019, Pages 165-175]
  • Staling Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
  • Staphylococcus aureus Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal [Volume 16, Issue 91, 2019, Pages 315-322]
  • Staphylococcus aureus Genetic identification and evaluation of antibacterial activity of lactic isolates derived from Masske butter against pathogenic bacteria Staphylococcus aureus and Salmonella enterica [Volume 16, Issue 93, 2019, Pages 23-33]
  • Starter Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
  • Stevia Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar [Volume 16, Issue 88, 2019, Pages 135-145]
  • Stevia Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties [Volume 16, Issue 91, 2019, Pages 129-144]
  • Stinging nettle extract Improvement of physicochemical, sensory and shelf life stability of beef fillet using stinging nettle extract in combination with epsilon polylysine [Volume 16, Issue 96, 2019, Pages 145-160]
  • Stirred Yogurt Evaluation of Physicochemical, Sensory and Rheological Properties of Stirred Yogurt Fortified with Rice Bran and Lettuce Extract during Shelf-Life [Volume 16, Issue 90, 2019, Pages 245-258]
  • Storage The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
  • Storage Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
  • Storage Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
  • Storage Investigation of non-enzymatic browning characteristics of Sardasht black grape juice concentrate using Response Surface Methodology [Volume 16, Issue 97, 2019, Pages 127-136]
  • Storing Optimum procedure for production natural sweetener of concentrated mulberry extract by assessing the sensory and physicochemical properties [Volume 16, Issue 89, 2019, Pages 333-340]
  • Strain sweep test Optimization of rheological properties of labane (concentrated yoghurt) produced by wheyless process using firefly algorithm [Volume 16, Issue 87, 2019, Pages 327-341]
  • Strawberry Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
  • Stress relaxation Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
  • Sucrose Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake [Volume 16, Issue 97, 2019, Pages 51-61]
  • Sugar Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade [Volume 16, Issue 88, 2019, Pages 161-172]
  • Sugar beet Optimization of enzymatic pretreatment of raw sugar beet juice using response surface methodology [Volume 16, Issue 87, 2019, Pages 343-354]
  • Sugar beet Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
  • Sugar-beet fiber Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber [Volume 16, Issue 90, 2019, Pages 39-51]
  • Sugar compounds Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
  • Sugar replacer Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
  • Sunflower kernel Evaluation of quality characteristics and engineering of infrared-roasted sunflower seeds kernels by RSM [Volume 16, Issue 88, 2019, Pages 271-287]
  • Sustainability Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme [Volume 16, Issue 97, 2019, Pages 63-76]
  • Sweeteners Strategies Used in Production of sugar-Free or low-sugar Foods for Diabetes Management [Volume 16, Issue 90, 2019, Pages 283-297]
  • Synbiotic Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
  • Synergistic Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro [Volume 16, Issue 97, 2019, Pages 77-87]
  • Synersis Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
  • Synthetic preservatives Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic [Volume 16, Issue 91, 2019, Pages 233-241]
T
  • Tahinimeal Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage [Volume 16, Issue 93, 2019, Pages 49-61]
  • Tangent Modeling the Efficiency of Ultrafiltration Process in Purification of Microfiltered Raw Sugar Beet juice by Artificial Neural Network [Volume 16, Issue 88, 2019, Pages 17-26]
  • Tannin The effect of oleaster (Elaeagnus Angustifolia) powder on antioxidant, tannin and sensory properties of mint chocolate [Volume 16, Issue 90, 2019, Pages 101-112]
  • Temperature Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
  • Teranjabine Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
  • Tetracycline Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
  • Textural properties Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
  • Texture analysis Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake [Volume 16, Issue 86, 2019, Pages 213-222]
  • Texture analyzer The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
  • Theory of planned behavior Study and assessment of the behavior of shrimp consumers in Iran based on the theory of planned behavior [Volume 16, Issue 90, 2019, Pages 65-77]
  • Thermal stabilization The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil [Volume 16, Issue 93, 2019, Pages 155-162]
  • Thujone Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons [Volume 16, Issue 91, 2019, Pages 357-367]
  • Thyme The effect of caraway and thyme essential oils on quality characteristics and shelf life of fresh and frozen fish [Volume 16, Issue 95, 2019, Pages 63-74]
  • Thyme extract The assessment of the effect of Aloe vera gel coating containing salicylic acid and thyme extract on the shelf life of fresh pistachios during storage [Volume 16, Issue 86, 2019, Pages 297-312]
  • Thymol A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products [Volume 16, Issue 91, 2019, Pages 283-290]
  • Toast Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
  • Tomato powder Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
  • Tortilla Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour [Volume 16, Issue 87, 2019, Pages 53-64]
  • Total Acid Study of physicochemical and antioxidant properties of some apple cultivars in Zanjan region [Volume 16, Issue 92, 2019, Pages 51-62]
  • Total carbohydrate Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk [Volume 16, Issue 91, 2019, Pages 337-346]
  • Total Phenol The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits [Volume 16, Issue 97, 2019, Pages 171-181]
  • Total phenolic Effects of storage temperature and nitric oxide on quality and storage life of Naderi pomegranate arils [Volume 16, Issue 89, 2019, Pages 341-356]
  • Total phenolic compounds Effect of solvent type and extraction conditions on extraction yield, total phenolic content and antioxidant activity of extract containing bioactive compounds from aerial part of marigold (Calendula officinalis L.) [Volume 16, Issue 92, 2019, Pages 11-21]
  • Total phenolic content Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil [Volume 16, Issue 86, 2019, Pages 47-61]
  • Total phenolic content Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning [Volume 16, Issue 90, 2019, Pages 113-125]
  • Total protein Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice [Volume 16, Issue 91, 2019, Pages 269-281]
  • Traditional Bread Evaluation of Baking Methods and Different Hydrocolloids Addition on Physicochemical and Textural Properties of Roti (Indian Flat Bread) [Volume 16, Issue 90, 2019, Pages 353-364]
  • Trans -Anethole Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation [Volume 16, Issue 91, 2019, Pages 119-128]
  • Transglutaminase and Lipase Enzyme Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme [Volume 16, Issue 97, 2019, Pages 63-76]
  • Transglutaminase enzyme Physicochemical and Sensory Properties of Cake Enriched with Fish Protein Powder (FPP) and Transglutaminase Enzyme [Volume 16, Issue 95, 2019, Pages 179-196]
  • Trypsin Comparison of the Effect of Caspian kutum trypsin (Rutilus frisii kutum) with commercial enzymes on the functional and antioxidant properties of soy protein hydrolysates [Volume 16, Issue 86, 2019, Pages 223-234]
  • Turbidity Physicochemical and structural properties of edible films based on sesame meal protein obtained by two methods alkalin and saline extraction [Volume 16, Issue 89, 2019, Pages 139-150]
  • Turnip Evaluation of Turnip slice phenolic component increasing by osmosis treatment in Roselle extract and investigation of its hot-air drying kinetics [Volume 16, Issue 88, 2019, Pages 231-242]
  • Two-Step Desolvation Method Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
  • Type of processing A comprehensive study of effective factors on increasing of shrimp per capita consumption in Tehran city based on attitude items and decision to buy [Volume 16, Issue 93, 2019, Pages 121-134]
U
  • Ultrafiltraed white cheese The Effect of Whey Protein Concentrate Based Edible Coatings Containing Natamycin or Lysozyme-Xanthan conjugate on Microbial properties of ultrafiltrated white cheese [Volume 16, Issue 87, 2019, Pages 305-315]
  • Ultrasonic Optimization of oil extraction from peanut with ultrasonic pretreatment by using the response surface method (RSM) [Volume 16, Issue 89, 2019, Pages 237-247]
  • Ultrasound Antibacterial properties and stability of emulsions containing Cuminum cyminum and Oliveria decumbens Vent. essential oils prepared by ultrasound [Volume 16, Issue 87, 2019, Pages 41-51]
  • Ultrasound Improving bioavailability of pomegranate peel polyphenols by forming an inclusion complex with β-cyclodextrin (β-CD) [Volume 16, Issue 90, 2019, Pages 319-333]
  • Ultrasound Effect of ultrasound treatment on the viability of probiotics and physico chemical properties of synbiotic carrot juice [Volume 16, Issue 96, 2019, Pages 15-25]
  • Ultrasound Extraction of pentosans from wheat bran by conventional and combined methods [Volume 16, Issue 97, 2019, Pages 37-49]
  • Ultrasound probes Antioxidant effect of Mentha pulegium leaf extract on oxidative stability in soybean oil [Volume 16, Issue 92, 2019, Pages 143-152]
  • Unsaponifiable matters The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil [Volume 16, Issue 91, 2019, Pages 93-105]
V
  • Vacuum Drying Optimization of different pretreatments including blanching, soaking in different concentration of sodium chloride solution and vacuum drying on oil uptake and quality features of deep-fried eggplant [Volume 16, Issue 89, 2019, Pages 71-84]
  • Valerian Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product [Volume 16, Issue 88, 2019, Pages 27-36]
  • Vancomycin Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics [Volume 16, Issue 91, 2019, Pages 347-356]
  • Veal Microwave and Salt The effect of short-time microwave exposure, organic Acid and Salt on Pseudomonas aeruginosa inoculated in veal parts during refrigerated shelf life [Volume 16, Issue 88, 2019, Pages 357-364]
  • Viscoelastic Some Rheological properties of packaged grape tomatoes in the storage [Volume 16, Issue 94, 2019, Pages 61-75]
  • Viscoelastic Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties [Volume 16, Issue 95, 2019, Pages 37-51]
  • Viscoelasticity Model Determination of Viscoelastic model of sour orange during storage using image processing [Volume 16, Issue 94, 2019, Pages 91-103]
  • Viscosity Effect of solution parameters on morphology and formation of electrospun nanofibers from Azivash (Corchorus olitorius L) leaf gum-polyvinyl alcohol [Volume 16, Issue 87, 2019, Pages 369-384]
  • Viscosity Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum [Volume 16, Issue 88, 2019, Pages 61-72]
  • Viscosity Yogurt enrichment with Common purslane oil (Portulacaoleracea) and its physicochemical,antioxidant and sensory properties. [Volume 16, Issue 92, 2019, Pages 23-36]
  • Viscosity Optimization of extraction conditions of gelatin from Caspian White fish (Rutilus frisii Kutum) scale [Volume 16, Issue 95, 2019, Pages 111-125]
  • Viscosity The formulation of low-fat cupcake by using Plantago major L. gum [Volume 16, Issue 97, 2019, Pages 13-28]
  • Vitamin C The Effect of Active Microbial Packaging on Postharvest Quality of Strawberry Fruit [Volume 16, Issue 87, 2019, Pages 279-290]
  • Vitamin C Study on Drying, Powdering and Compression Processes to produce Healthy Tablet from Fresh Tomatoes [Volume 16, Issue 90, 2019, Pages 201-216]
  • Vitamin C Determination of physicochemical and antioxidant properties of fruit extracts of two lemon varieties (Cook Eureka and Khoushehi) during ripening and shelf life. [Volume 16, Issue 94, 2019, Pages 139-152]
  • Vitamin D3 Encapsulation of Vitamin D3 with Gelatin-Based Nano-Particles Produced by the Two-Step Desolvation Method [Volume 16, Issue 90, 2019, Pages 79-85]
  • Vitamin E ghjkl hkl jkl; [Volume 16, Issue 87, 2019, Pages 17-30]
W
  • Washing The effect of washing solutions on reduction of microbial load in Mazafati rutab [Volume 16, Issue 89, 2019, Pages 177-184]
  • Washing methods Effect of washing with distilled water, citric acid and calcium ion on composition of protein isolates from rainbow trout by-product and antioxidant and anti-diabetic activities of hydrolysate [Volume 16, Issue 87, 2019, Pages 197-207]
  • Water Effect of adding different levels of water on rheological, technological and sensory characteristics of corn starch gluten-free bread enriched with buckwheat flour [Volume 16, Issue 90, 2019, Pages 127-139]
  • Water activity Investigation of changes in physico-mechanical properties of walnut noughl during storage time: Studying of additives' effect [Volume 16, Issue 86, 2019, Pages 149-161]
  • Water activity Effect of sample properties and infrared power on the penetration depth of infrared radiation into Carum carvi L. [Volume 16, Issue 87, 2019, Pages 65-78]
  • Water vapor permeability Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii) [Volume 16, Issue 91, 2019, Pages 323-335]
  • Weight loss Shelf life and some qualitative characteristics of Belly Pepper (capsicum annum L.) packed in modified atmosphere [Volume 16, Issue 90, 2019, Pages 153-161]
  • Wheat The effect of storage time on dielectric constant of kernels, qualitative properties of flour and rheological characterization of two wheat cultivars (Tajan and Marvdasht) [Volume 16, Issue 96, 2019, Pages 161-173]
  • Wheat bran Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice [Volume 16, Issue 91, 2019, Pages 1-15]
  • Wheat flour Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea [Volume 16, Issue 91, 2019, Pages 57-63]
  • Wheat germ Investigating the effect of extracts from the germs of different wheat cultivars (usual and under the ultrasonic process) in oxidative stability of soybean oil [Volume 16, Issue 88, 2019, Pages 97-107]
  • Wheat germ flour Formulation of functional beverage with content of folic acid based on wheat sprout flour [Volume 16, Issue 88, 2019, Pages 37-45]
  • Whey isolate protein Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
  • Whey Permeate Powder Using whey powder and valerian extracts in orange juice and study the physicochemical properties of the product [Volume 16, Issue 88, 2019, Pages 27-36]
  • Whey protein Evaluation of rheological and structural characteristics of whey protein concentrate- gum tragacanth complex coacervation [Volume 16, Issue 87, 2019, Pages 225-237]
  • White and brown rice Investigating the Baking Characteristics in Folic Acid Enriched Rice [Volume 16, Issue 87, 2019, Pages 317-325]
  • White mulberry Prediction of white mulberry drying kinetics in microwave- convective dryer: A comparative study between mathematical model, artificial neural network and ANFIS [Volume 16, Issue 88, 2019, Pages 201-219]
  • White mulberry juice Determination of some properties of Yog-ice cream containing white mulberry juice and Taranjebin [Volume 16, Issue 89, 2019, Pages 151-164]
  • Wild Oat Flour Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour [Volume 16, Issue 87, 2019, Pages 53-64]
X
  • Xanthan Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan and Lepidium Sativum Seeds gum [Volume 16, Issue 88, 2019, Pages 109-121]
  • Xanthan Investigation of oleogel characteristics in non-thermal process using gelatin and xanthan biopolymers and its fortification with vitamin D [Volume 16, Issue 89, 2019, Pages 249-261]
  • Xanthan Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour [Volume 16, Issue 94, 2019, Pages 39-50]
Y
  • Yeast Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface methodology. [Volume 16, Issue 86, 2019, Pages 199-211]
  • Yeast The Effect of Ozone on the Shelf Life and Some Quality Properties of Belly Pepper [Volume 16, Issue 90, 2019, Pages 177-185]
  • Yeast The effect of adding ewe's cheese whey on the quality of kefir drink [Volume 16, Issue 93, 2019, Pages 135-142]
  • Yoghurt Investigation of functional properties and production of ultrasound yoghurt using collagen Gangsar fish skin [Volume 16, Issue 93, 2019, Pages 35-47]
  • Yogurt Production of fortified stirred-yogurt containing allium iranicum powder and evaluation of its shelf-life, physicochemical and sensory properties [Volume 16, Issue 86, 2019, Pages 31-46]
  • Yogurt Production of Functional Orange Juice Based on Yogurt Whey Powder [Volume 16, Issue 88, 2019, Pages 377-384]
  • Yogurt Impact of hydrocolloids effects on gel structure of milk proteins during the fermentation of yogurt [Volume 16, Issue 93, 2019, Pages 1-10]
  • Yogurt Whey Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot [Volume 16, Issue 96, 2019, Pages 27-42]
Z
  • Zataria multiflora Investigation of the Physical and Chemical Properties of Zataria multiflora Essential oil Nano Emulsions on the Preservation of Agaricus Bispporus Button Mushroom [Volume 16, Issue 87, 2019, Pages 79-86]
  • Zedo gum Effect of Zedoo gum on physicochemical, rheological, sensory and shelf life of toast bread [Volume 16, Issue 95, 2019, Pages 165-178]
  • Zein Characteristics of kraft papers coated with protein solutions containing tea extract powder with a layer-by-layer technique [Volume 16, Issue 89, 2019, Pages 185-197]
  • Zeta potential Evaluation of rheological and structural characteristics of whey protein concentrate- gum tragacanth complex coacervation [Volume 16, Issue 87, 2019, Pages 225-237]
  • Zinc oxide Effect of polyethylene packaging containing zinc oxide nanoparticles on the shelf life of Mazafati date [Volume 16, Issue 87, 2019, Pages 141-152]
  • Zucchini powder Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread [Volume 16, Issue 91, 2019, Pages 305-314]