Journal of food science and technology(Iran)

Keyword Index

A

Activation function Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network [Volume 17, Issue 106, 2020, Pages 23-31]
Adipic acid Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake [Volume 17, Issue 103, 2020, Pages 83-93]
Adulteration Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province [Volume 17, Issue 105, 2020, Pages 63-70]
Adulterations Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Agar dilution The antibacterial effect of Stachys byzantina extract on a number of pathogenic bacteria using agar dilution and Cylinder-plate methods [Volume 17, Issue 109, 2020, Pages 33-42]
Ajowan seed Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties [Volume 17, Issue 104, 2020, Pages 51-64]
Aloe vera Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria [Volume 17, Issue 103, 2020, Pages 15-31]
ANN Investigation on physical and mechanical behavior of Cherry Plum fruit and analysis of its physical properties using ANN and regression models [Volume 17, Issue 99, 2020, Pages 15-29]
Antibiotic Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Anticancer Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Anticancer activities Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Anti fungal Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains [Volume 17, Issue 106, 2020, Pages 173-183]
Antifungal activity Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange) [Volume 17, Issue 109, 2020, Pages 1-8]
Antimicrobial Identification of Chemical Compounds and Evaluation of Antioxidant and Antimicrobial Properties of Date Plum (Diospyros Lotus) Syrup [Volume 17, Issue 100, 2020, Pages 151-163]
Antimicrobial Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Antimicrobial activity Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature [Volume 17, Issue 99, 2020, Pages 55-69]
Antimicrobial activity Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]
Antimicrobial activity Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract [Volume 17, Issue 100, 2020, Pages 117-125]
Antimicrobial activity Antioxidant and antimicrobial properties of methanolic extract of green walnut skin [Volume 17, Issue 108, 2020, Pages 127-136]
Antimicrobial- Artemisia absinthium- Lettuce Application of Artemisia absinthium essential oil to the control of pathogenic bacteria growth on fresh lettuce [Volume 17, Issue 98, 2020, Pages 85-96]
Antimicrobial effect Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Anti-Nutritional Determination of Some Antinutritional Factors and Heavy Metals in Sesame Oil, Raw and Peeled Sesame (sesamum indicum L.) Seed of two Varieties Cultivated in Iran [Volume 17, Issue 98, 2020, Pages 169-181]
Anti-oxidant valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Antioxidant Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract [Volume 17, Issue 98, 2020, Pages 159-168]
Antioxidant Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
Antioxidant Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract [Volume 17, Issue 100, 2020, Pages 117-125]
Antioxidant Identification of Chemical Compounds and Evaluation of Antioxidant and Antimicrobial Properties of Date Plum (Diospyros Lotus) Syrup [Volume 17, Issue 100, 2020, Pages 151-163]
Antioxidant Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris [Volume 17, Issue 101, 2020, Pages 1-13]
Antioxidant Comparison of physicochemical and antioxidant properties of raw and roasted cashew [Volume 17, Issue 101, 2020, Pages 103-115]
Antioxidant The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis [Volume 17, Issue 103, 2020, Pages 95-107]
Antioxidant Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey [Volume 17, Issue 104, 2020, Pages 177-192]
Antioxidant Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]
Antioxidant Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Antioxidant activity Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature [Volume 17, Issue 99, 2020, Pages 55-69]
Antioxidant activity Study on the antioxidant activity of propolis extract and its effect on the oxidation of sunflower oil [Volume 17, Issue 107, 2020, Pages 119-130]
Antioxidant activity Effect of maltodextrin and gum Arabic carriers on the physicochemical properties and antioxidant activity of spray-dried casein hydrolysates [Volume 17, Issue 107, 2020, Pages 131-145]
Antioxidant activity Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Antioxidant activity Inhibitory Effect of Some Essential Oils on Control of Green Mold (Penicillium digitatum) and Postharvest Quality Parameters of Lime Fruit [Volume 17, Issue 109, 2020, Pages 167-181]
Antioxidant capacity Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Antioxidant capacity Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Antioxidant properties Investigation of phytochemical compounds and antioxidant capacity of 11 cultivars and genotypes of hazelnut fruit in Rudsar Eshkevarat region [Volume 17, Issue 103, 2020, Pages 151-165]
Antioxidant properties Evaluation of jujube vinegar production and the role of Saccharomyces cerevisiae and glucose on its physicochemical and antioxidant properties [Volume 17, Issue 107, 2020, Pages 185-195]
Antioxidant property Antioxidant and antimicrobial properties of methanolic extract of green walnut skin [Volume 17, Issue 108, 2020, Pages 127-136]
Apple fiber Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Apple skin Extract Physicochemical, and sensory optimization of Trout fish fillet (Oncorhynchus mykis) containing apple peel extract and chitosan edible coating [Volume 17, Issue 107, 2020, Pages 25-37]
Arabic gum Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]
Arabic gum Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Ascorbic acid The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Aspergillus flavous Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains [Volume 17, Issue 106, 2020, Pages 173-183]
Aspergillus niger Evaluation of the antifungal effect of Froriepia subpinnata essential oil on Aspergillus niger (black mold) and Botrytis cinerea (gray mold) grape poisoning agent: A study "in vitro" [Volume 17, Issue 108, 2020, Pages 75-83]
Avishan Shirazi Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria [Volume 17, Issue 104, 2020, Pages 1-11]

B

Bacillus coagulans Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Back propagation artificial neural network Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Balangu gum Study effect of infrared radiation on qualitative attributes of chicken nugget coated by batter containing Balangu gum [Volume 17, Issue 102, 2020, Pages 83-92]
Balangu seed gum Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum âconcentration, frying time and temperature)â [Volume 17, Issue 109, 2020, Pages 129-142]
Beef The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging [Volume 17, Issue 104, 2020, Pages 79-91]
Beta-carotene Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments [Volume 17, Issue 100, 2020, Pages 67-75]
Bifidobacterium lactis Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Bi-layer edible film Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]
Bioactive components Extraction of oil from canola seeds incorporated with olive leaves by cold press and evaluation of its qualitative properties [Volume 17, Issue 107, 2020, Pages 161-169]
Bioactive compounds Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds [Volume 17, Issue 99, 2020, Pages 163-176]
Bioactive compounds A review: New Approach to Enrich Pasta with fruits and vegetables [Volume 17, Issue 103, 2020, Pages 129-149]
Bioactive packaging Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
Biochemical analysis Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Biodegradable film Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology [Volume 17, Issue 104, 2020, Pages 41-50]
Biscuits The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties [Volume 17, Issue 105, 2020, Pages 31-46]
Boswellia carteri Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Botrytis cinerea Evaluation of the antifungal effect of Froriepia subpinnata essential oil on Aspergillus niger (black mold) and Botrytis cinerea (gray mold) grape poisoning agent: A study "in vitro" [Volume 17, Issue 108, 2020, Pages 75-83]
Breakfast cake Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Breast Cancer Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Bronze Die Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta [Volume 17, Issue 102, 2020, Pages 103-115]
Browning Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Brown rice malt extract Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract [Volume 17, Issue 98, 2020, Pages 97-108]

C

Cake Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake [Volume 17, Issue 103, 2020, Pages 83-93]
Cake Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar [Volume 17, Issue 107, 2020, Pages 13-23]
Cake Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake [Volume 17, Issue 107, 2020, Pages 39-49]
Calibration Designing and manufacturing of multifunctional texture analyzer with the ability to analyze textural properties under various controlled temperature and humidity conditions [Volume 17, Issue 106, 2020, Pages 145-155]
Canola oil Extraction of oil from canola seeds incorporated with olive leaves by cold press and evaluation of its qualitative properties [Volume 17, Issue 107, 2020, Pages 161-169]
Carboxymethyl cellulose Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Carboxymethyl cellulose Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Carboxymethyl cellulose Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology [Volume 17, Issue 104, 2020, Pages 41-50]
Carotenoid content Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil [Volume 17, Issue 109, 2020, Pages 55-64]
Carotenoids Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Celiac and Diabetic disease Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Celiac disease Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Cell coefficient Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Cellulose nanocrystals Investigation of barrier properties of the coated and treated papers with polycaprolactone/cellulose nanocrystals/ZnO nanoparticles [Volume 17, Issue 107, 2020, Pages 91-105]
Cellulose Nanofiber Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Cellulose Nanofiber Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
Cereal flour Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]
Chamomile Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology [Volume 17, Issue 99, 2020, Pages 177-187]
Chemical analysis Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.) [Volume 17, Issue 101, 2020, Pages 155-165]
Chemical composition Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Cherry tomato Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Chicken meat Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature [Volume 17, Issue 99, 2020, Pages 55-69]
Chicken nuggets The effects of the quality of chicken parts by starch during deep frying [Volume 17, Issue 109, 2020, Pages 153-165]
Chicory Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Chitosan The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Chitosan Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage [Volume 17, Issue 104, 2020, Pages 163-175]
Chitosan Physicochemical, and sensory optimization of Trout fish fillet (Oncorhynchus mykis) containing apple peel extract and chitosan edible coating [Volume 17, Issue 107, 2020, Pages 25-37]
Chlorophyll Effect of amount of bentonite and pH level on color and clarification of Stevia (Stevia rebaudiana Bertoni) extracts. [Volume 17, Issue 103, 2020, Pages 119-128]
Chmical compounds Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]
Chocolate milk drink The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks [Volume 17, Issue 99, 2020, Pages 137-146]
Chromogenic Comparative Evaluation of Contamination to Coliforms and E.coli in Foods by Using Different Chromogenic Medias and Their Correlation with Reference Method [Volume 17, Issue 103, 2020, Pages 191-200]
Citrus aurantium L. essential oil Antimicrobial effect of Citrus aurantium essential oil, modified atmosphere packaging in controlling Staphylococcus aurous in tofu fish during 12 days of storage [Volume 17, Issue 103, 2020, Pages 1-13]
Clarification Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology [Volume 17, Issue 103, 2020, Pages 55-66]
Cleaning in Place Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Cluster Analysis Investigation of phytochemical compounds and antioxidant capacity of 11 cultivars and genotypes of hazelnut fruit in Rudsar Eshkevarat region [Volume 17, Issue 103, 2020, Pages 151-165]
Coating Investigating and Comparing the Functional Properties of Tragacanth Gum, Locust Bean and Gum Alyssum homolocarpum Seed Gum for Coating Tomato [Volume 17, Issue 108, 2020, Pages 195-205]
Coating Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum âconcentration, frying time and temperature)â [Volume 17, Issue 109, 2020, Pages 129-142]
Coconut Milk Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Cold storage Determination of suitable storage conditions for fresh salicornia [Volume 17, Issue 107, 2020, Pages 1-11]
Coliforms Comparative Evaluation of Contamination to Coliforms and E.coli in Foods by Using Different Chromogenic Medias and Their Correlation with Reference Method [Volume 17, Issue 103, 2020, Pages 191-200]
Colon cancer Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]
Color assessment indices Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Color index Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period [Volume 17, Issue 98, 2020, Pages 135-145]
Color properties Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Color space Diagnosis of Rice Blast Disease in Different Environmental Conditions using Image Processing Technique [Volume 17, Issue 100, 2020, Pages 17-28]
Control and Monitoring Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Control resistance Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Convolutional Neural Networks Detection of common citrus pests in northern Iran using an artificial neural network [Volume 17, Issue 109, 2020, Pages 143-152]
Cooking technology Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]
Cordia myxal fruit extract Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract [Volume 17, Issue 104, 2020, Pages 135-147]
Corn Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour [Volume 17, Issue 101, 2020, Pages 45-57]
Corn starch Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Cuminum cyminum essential oil The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging [Volume 17, Issue 104, 2020, Pages 79-91]
Cylinder-plate method The antibacterial effect of Stachys byzantina extract on a number of pathogenic bacteria using agar dilution and Cylinder-plate methods [Volume 17, Issue 109, 2020, Pages 33-42]
Cytotoxic effect Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]

D

Dairy processing plants Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province [Volume 17, Issue 105, 2020, Pages 63-70]
Date liquid sugar Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar [Volume 17, Issue 107, 2020, Pages 13-23]
Date plum (Diospyros Lotus) Identification of Chemical Compounds and Evaluation of Antioxidant and Antimicrobial Properties of Date Plum (Diospyros Lotus) Syrup [Volume 17, Issue 100, 2020, Pages 151-163]
Deep fat frying Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum âconcentration, frying time and temperature)â [Volume 17, Issue 109, 2020, Pages 129-142]
Degree of estrification Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Degree of maturity Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Density Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]
Deodorization Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis [Volume 17, Issue 98, 2020, Pages 13-26]
Design parameters Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Dietary Sohan Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Disc diffusion Evaluation of chemical constituents and antioxidant and antimicrobial properties of the essential oils of two citrus species [Volume 17, Issue 100, 2020, Pages 127-138]
Disease detection Diagnosis of Rice Blast Disease in Different Environmental Conditions using Image Processing Technique [Volume 17, Issue 100, 2020, Pages 17-28]
Drying Characterization of Dried Persimmon using Infrared Dryer and Process Modeling using Genetic Algorithm-Artificial Neural Network Method [Volume 17, Issue 100, 2020, Pages 189-200]
Drying Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Drying time Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network [Volume 17, Issue 106, 2020, Pages 23-31]
Durum wheat Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta [Volume 17, Issue 102, 2020, Pages 103-115]

E

Echium amoenum Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
E. coli Comparative Evaluation of Contamination to Coliforms and E.coli in Foods by Using Different Chromogenic Medias and Their Correlation with Reference Method [Volume 17, Issue 103, 2020, Pages 191-200]
Edible coating Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom [Volume 17, Issue 100, 2020, Pages 29-41]
Edible coating Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Edible coating Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris [Volume 17, Issue 101, 2020, Pages 1-13]
Edible coating The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Edible film Physicochemical properties Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch [Volume 17, Issue 102, 2020, Pages 145-160]
Edible Oil The qualitative characteristics of the oils prepared in the extraction oil stores in the presence of the customer [Volume 17, Issue 108, 2020, Pages 1-15]
Edible oils Investigation of analysis methods of pesticide residues, mycotoxins, antioxidants and heavy metals in edible oils [Volume 17, Issue 98, 2020, Pages 27-40]
Egg white Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties [Volume 17, Issue 108, 2020, Pages 31-44]
Egg white protein The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks [Volume 17, Issue 99, 2020, Pages 137-146]
Electrical current density Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Electrochemical Impedance Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Electrochemical Transducer Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Electrospray Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds [Volume 17, Issue 99, 2020, Pages 163-176]
Emulsifier Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Emulsions Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Encapsulation Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds [Volume 17, Issue 99, 2020, Pages 163-176]
Energy efficiency Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Energy efficiency Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Enrichment A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Enrichment A review: New Approach to Enrich Pasta with fruits and vegetables [Volume 17, Issue 103, 2020, Pages 129-149]
Enterohemorrhagic E.coli Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Enzymatic Cleaning Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Enzyme Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments [Volume 17, Issue 100, 2020, Pages 67-75]
Enzyme Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread [Volume 17, Issue 107, 2020, Pages 51-65]
Escherichia coli Antimicrobial effect of soy protein coating containing tarragon essential oil (Artemisia dracunculud L.) on chicken fillet kept at refrigerated temperature [Volume 17, Issue 98, 2020, Pages 121-134]
Escherichia Coli O157: H7 Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage [Volume 17, Issue 101, 2020, Pages 145-153]
Essential oil Evaluation of chemical constituents and antioxidant and antimicrobial properties of the essential oils of two citrus species [Volume 17, Issue 100, 2020, Pages 127-138]
Essential oil Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.) [Volume 17, Issue 101, 2020, Pages 155-165]
Essential oil Morphological and antimicrobial evaluation of cellulose acetate electrospun microfibers containing Oliveria decumbens .Vent essential oil [Volume 17, Issue 103, 2020, Pages 181-190]
Essential oil The combined effect of the combined Fennel and Clove essential oils on Staphylococcus epidermidis, Bacillus cereus, Salmonella typhi and Enterobacter aerogenes using Checkerboard assay (fractional inhibitory concentration index) [Volume 17, Issue 106, 2020, Pages 75-83]
Essential oil Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Ethanolic extract Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties [Volume 17, Issue 104, 2020, Pages 51-64]
Exergy efficiency Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Extract Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
Extract Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract [Volume 17, Issue 100, 2020, Pages 117-125]
Extraction Investigation of analysis methods of pesticide residues, mycotoxins, antioxidants and heavy metals in edible oils [Volume 17, Issue 98, 2020, Pages 27-40]
Extraction Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology [Volume 17, Issue 99, 2020, Pages 177-187]
Extraction yield Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Extruded Snacks Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack [Volume 17, Issue 105, 2020, Pages 1-14]
Extrusion Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour [Volume 17, Issue 101, 2020, Pages 45-57]
Extrusion A feasibility study of fiber solid foam based on food by products (Spent coffee â wheat bran) [Volume 17, Issue 103, 2020, Pages 67-81]
Extrusion Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack [Volume 17, Issue 105, 2020, Pages 1-14]
Extrusion Possibility of applying Oleaster in production of extruded snack and evaluation of product characteristics [Volume 17, Issue 106, 2020, Pages 33-45]

F

Farinograph The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties [Volume 17, Issue 105, 2020, Pages 31-46]
Fat replacement Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract [Volume 17, Issue 104, 2020, Pages 135-147]
Fatty acid The qualitative characteristics of the oils prepared in the extraction oil stores in the presence of the customer [Volume 17, Issue 108, 2020, Pages 1-15]
Fatty acid profile A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Fatty acids Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis [Volume 17, Issue 98, 2020, Pages 13-26]
Fatty acids Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Fatty acids Investigation of methanolic extract variations in milk thistle seeds under drought stress conditions [Volume 17, Issue 109, 2020, Pages 103-115]
Fatty acids profile Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream [Volume 17, Issue 104, 2020, Pages 105-114]
Fergal Tatar Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L.) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance [Volume 17, Issue 108, 2020, Pages 151-164]
Fermented vinegar Evaluation of jujube vinegar production and the role of Saccharomyces cerevisiae and glucose on its physicochemical and antioxidant properties [Volume 17, Issue 107, 2020, Pages 185-195]
Fiber Effect of incorporation of pomegranate peel powder on the phyiscochemical and sensory characteristics of sponge cakes [Volume 17, Issue 102, 2020, Pages 31-42]
Fiber Possibility of applying Oleaster in production of extruded snack and evaluation of product characteristics [Volume 17, Issue 106, 2020, Pages 33-45]
Fish Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]
Fish tofu Antimicrobial effect of Citrus aurantium essential oil, modified atmosphere packaging in controlling Staphylococcus aurous in tofu fish during 12 days of storage [Volume 17, Issue 103, 2020, Pages 1-13]
Flat bread Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon) [Volume 17, Issue 106, 2020, Pages 63-73]
Flat bread Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread [Volume 17, Issue 107, 2020, Pages 51-65]
Flaxseed mucilage Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]
Flour Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces [Volume 17, Issue 101, 2020, Pages 131-143]
Flour extraction rate Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread [Volume 17, Issue 107, 2020, Pages 51-65]
Flow Cytometry Technique Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Flower and leaf extract of Humulus lupulus plant Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits [Volume 17, Issue 109, 2020, Pages 75-90]
Foam mat freeze-drying Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying [Volume 17, Issue 107, 2020, Pages 67-80]
Foam mat hot air drying Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying [Volume 17, Issue 107, 2020, Pages 67-80]
Foeniculum vulgare essential oil Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]
Food valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Food Ingredients Principles and Fundamentals of Electrospraying and its Applications in Encapsulation of Food Compounds [Volume 17, Issue 99, 2020, Pages 163-176]
Foods Investigation of analysis methods of pesticide residues, mycotoxins, antioxidants and heavy metals in edible oils [Volume 17, Issue 98, 2020, Pages 27-40]
Food safety Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]
Fractional Inhibitory Concentration Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Fractional Inhibitory Concentration The combined effect of the combined Fennel and Clove essential oils on Staphylococcus epidermidis, Bacillus cereus, Salmonella typhi and Enterobacter aerogenes using Checkerboard assay (fractional inhibitory concentration index) [Volume 17, Issue 106, 2020, Pages 75-83]
Frankincense (Boswellia carteri) Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]
Fraud Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey [Volume 17, Issue 104, 2020, Pages 177-192]
Freeze drier Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Freezing Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]
Freezing temperature Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage [Volume 17, Issue 104, 2020, Pages 163-175]
Freezing Time Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage [Volume 17, Issue 104, 2020, Pages 163-175]
Froriepia subpinnata Evaluation of the antifungal effect of Froriepia subpinnata essential oil on Aspergillus niger (black mold) and Botrytis cinerea (gray mold) grape poisoning agent: A study "in vitro" [Volume 17, Issue 108, 2020, Pages 75-83]
Frozen yogurt The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate [Volume 17, Issue 101, 2020, Pages 93-101]
Fruit Investigating and Comparing the Functional Properties of Tragacanth Gum, Locust Bean and Gum Alyssum homolocarpum Seed Gum for Coating Tomato [Volume 17, Issue 108, 2020, Pages 195-205]
FTIR spectroscopy Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Fumaria officinalis Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Functional Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract [Volume 17, Issue 98, 2020, Pages 97-108]
Functional The effect of malting process on some functional properties of Iranian lentil cultivars [Volume 17, Issue 101, 2020, Pages 167-176]
Functional Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar [Volume 17, Issue 106, 2020, Pages 157-171]
Functional Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar [Volume 17, Issue 107, 2020, Pages 13-23]
Functional Food A review: New Approach to Enrich Pasta with fruits and vegetables [Volume 17, Issue 103, 2020, Pages 129-149]
Functional Food Improvement of GABA production and survival of Lactobacillus brevis G42 in simulated gastrointestinal conditions by soy- alginate microcapsulation [Volume 17, Issue 105, 2020, Pages 47-62]
Functional foods The use of soy milk in the production of functional Kashk powder and determining its characteristics [Volume 17, Issue 109, 2020, Pages 65-73]
Functional properties Physicochemical, textural and sensory properties of containing jujube cake [Volume 17, Issue 103, 2020, Pages 33-46]
Functional properties Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack [Volume 17, Issue 105, 2020, Pages 1-14]
Functional properties Effect of intensity and time ultrasound on yield and functional properties of extracted Ã-glucan of oat flour [Volume 17, Issue 109, 2020, Pages 117-127]
Fuzzy Logic Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]

G

Gamma-amino butyric acid Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract [Volume 17, Issue 98, 2020, Pages 97-108]
Garlic The effect of different pre-treatments prior to garlic drying on the quality of produced garlic powder [Volume 17, Issue 101, 2020, Pages 177-184]
GC/MS Evaluation of chemical constituents and antioxidant and antimicrobial properties of the essential oils of two citrus species [Volume 17, Issue 100, 2020, Pages 127-138]
Gel Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive [Volume 17, Issue 101, 2020, Pages 81-91]
Gelatin Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive [Volume 17, Issue 101, 2020, Pages 81-91]
Gelatin Production of low-calorie jujube jelly with sucralose and maltitol [Volume 17, Issue 102, 2020, Pages 23-30]
Gelatin The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Gelatin Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]
Gentamicin and chloramphenicol antibiotics Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria [Volume 17, Issue 104, 2020, Pages 1-11]
Geometric optimization Investigating the Possibility of Using Direct Electrical Current Polarization in Milk Quality Measurement [Volume 17, Issue 105, 2020, Pages 151-159]
Germination The effect of malting process on some functional properties of Iranian lentil cultivars [Volume 17, Issue 101, 2020, Pages 167-176]
Gluten free cake Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Goat The potential of Zataria multifliora and Mentha longifolia L. to improve the qualitative characteristics of probiotic yoghurt produced by cow - goat milk [Volume 17, Issue 100, 2020, Pages 1-15]
Gold Nanoparticles Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Grapes Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom [Volume 17, Issue 100, 2020, Pages 29-41]
Gravity Model Evaluating aflatoxin standards of business partners impact on Iran Pistachio export [Volume 17, Issue 102, 2020, Pages 1-10]
Green solvent Beta-Carotene Extraction via Green-Solvent: Effect of Enzyme and Surfactant Pretreatments [Volume 17, Issue 100, 2020, Pages 67-75]
Green tea extract Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake [Volume 17, Issue 104, 2020, Pages 27-39]
Green Walnut Skin Antioxidant and antimicrobial properties of methanolic extract of green walnut skin [Volume 17, Issue 108, 2020, Pages 127-136]
Ground Meat Antibacterial Activity of Metanolic Extract of Satureja hortensis on the Growth of Staphylococcus aureus in Ground Meat During Refrigerated Storage [Volume 17, Issue 105, 2020, Pages 81-88]
Guar Gum Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive [Volume 17, Issue 101, 2020, Pages 81-91]
Guar Gum The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate [Volume 17, Issue 101, 2020, Pages 93-101]
Guar Gum Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Guar Gum Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]

H

Hazelnut Investigation of phytochemical compounds and antioxidant capacity of 11 cultivars and genotypes of hazelnut fruit in Rudsar Eshkevarat region [Volume 17, Issue 103, 2020, Pages 151-165]
Heat Exchanger Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Heavy cream Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream [Volume 17, Issue 104, 2020, Pages 105-114]
Heavy metals Determination of Some Antinutritional Factors and Heavy Metals in Sesame Oil, Raw and Peeled Sesame (sesamum indicum L.) Seed of two Varieties Cultivated in Iran [Volume 17, Issue 98, 2020, Pages 169-181]
Heavy metals Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces [Volume 17, Issue 101, 2020, Pages 131-143]
Heavy metals Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Honey alfalfa The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis [Volume 17, Issue 103, 2020, Pages 95-107]
Human Health Investigation of analysis methods of pesticide residues, mycotoxins, antioxidants and heavy metals in edible oils [Volume 17, Issue 98, 2020, Pages 27-40]
Hydrocolloid Investigating and Comparing the Functional Properties of Tragacanth Gum, Locust Bean and Gum Alyssum homolocarpum Seed Gum for Coating Tomato [Volume 17, Issue 108, 2020, Pages 195-205]
Hydroethanolic extract Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains [Volume 17, Issue 106, 2020, Pages 173-183]
Hydroxy-methyl-furfural Evaluation of physicochemical and quality properties of honeys from East Azarbaijan region [Volume 17, Issue 102, 2020, Pages 93-102]
Hyssopus officinalis Comparison and survey of chemical composition and antimicrobial effects Hyssopus officinalis and Frankincense (Boswellia carteri) oils against some of food infectious and spoiling microorganisms In Vitro [Volume 17, Issue 105, 2020, Pages 15-30]
Hyssopus officinalis essential oil Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]

I

Ice cream Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream [Volume 17, Issue 101, 2020, Pages 117-130]
Image processing Diagnosis of Rice Blast Disease in Different Environmental Conditions using Image Processing Technique [Volume 17, Issue 100, 2020, Pages 17-28]
Image processing Characterization of Dried Persimmon using Infrared Dryer and Process Modeling using Genetic Algorithm-Artificial Neural Network Method [Volume 17, Issue 100, 2020, Pages 189-200]
Image processing Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Image processing Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread [Volume 17, Issue 107, 2020, Pages 51-65]
Impatiens walleriana Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Impurity Investigation of sorption isotherm models on remove ability sugar beet dilute molasses impurities using powdered activated carbon [Volume 17, Issue 107, 2020, Pages 107-118]
Indigestible Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Infrared Characterization of Dried Persimmon using Infrared Dryer and Process Modeling using Genetic Algorithm-Artificial Neural Network Method [Volume 17, Issue 100, 2020, Pages 189-200]
Infrared Study effect of infrared radiation on qualitative attributes of chicken nugget coated by batter containing Balangu gum [Volume 17, Issue 102, 2020, Pages 83-92]
Infrared Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Infusion Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Inhibition zone diameter Evaluation of the antifungal effect of Froriepia subpinnata essential oil on Aspergillus niger (black mold) and Botrytis cinerea (gray mold) grape poisoning agent: A study "in vitro" [Volume 17, Issue 108, 2020, Pages 75-83]
Interaction The combined effect of the combined Fennel and Clove essential oils on Staphylococcus epidermidis, Bacillus cereus, Salmonella typhi and Enterobacter aerogenes using Checkerboard assay (fractional inhibitory concentration index) [Volume 17, Issue 106, 2020, Pages 75-83]
Interaction effect Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study âin vitroâ laboratory conditions [Volume 17, Issue 101, 2020, Pages 71-80]
Inulin Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Inulin Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Inulin Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria [Volume 17, Issue 103, 2020, Pages 15-31]
In vitro Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study âin vitroâ laboratory conditions [Volume 17, Issue 101, 2020, Pages 71-80]
Iranian shallot Evaluation of Physicochemical and sensory Properties of low fat probiotic Yogurt Enriched by Iraninan Shallot Nanoemulsion containing omega3 fatty acid [Volume 17, Issue 100, 2020, Pages 77-101]
Irrigation Effects of irrigation interval and nitrogen fertilizer on quality characteristics related to viscosity in Gilaneh rice cultivar [Volume 17, Issue 109, 2020, Pages 21-32]
Isomalt Study of effects of using stevia and Isomalt sweetener to produce low calorie milk chocolate [Volume 17, Issue 99, 2020, Pages 31-44]
Isomalt Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake [Volume 17, Issue 107, 2020, Pages 39-49]

L

Lactobacillus acidophilus Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Lactobacillus brevis Improvement of GABA production and survival of Lactobacillus brevis G42 in simulated gastrointestinal conditions by soy- alginate microcapsulation [Volume 17, Issue 105, 2020, Pages 47-62]
Lactobacillus plantarum Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
Lactobacillus sakei Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract [Volume 17, Issue 98, 2020, Pages 97-108]
Lathyrus sativus protein isolate Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum - grass pea (Lathyrus sativus) protein isolate composite film [Volume 17, Issue 105, 2020, Pages 71-80]
Lavender Essential Oil Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage [Volume 17, Issue 101, 2020, Pages 145-153]
L. delbrueckii Evaluation of growth, sugar and organic acid metabolism and cell viability of probiotic âlactic acid bacteria in jujube extract [Volume 17, Issue 107, 2020, Pages 81-89]
Leafy vegetables Study of the effects of ionic strength, pH and temperature of washing solution on nitrate percentage in fresh vegetables [Volume 17, Issue 100, 2020, Pages 165-175]
Legumes Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil [Volume 17, Issue 109, 2020, Pages 55-64]
Lentil The effect of malting process on some functional properties of Iranian lentil cultivars [Volume 17, Issue 101, 2020, Pages 167-176]
Lidium perfoliatum seed gum Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum - grass pea (Lathyrus sativus) protein isolate composite film [Volume 17, Issue 105, 2020, Pages 71-80]
Locust Bean gum Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt [Volume 17, Issue 101, 2020, Pages 15-29]
Low-calorie Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Low-calorie Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake [Volume 17, Issue 107, 2020, Pages 39-49]
Low-calorie jelly Production of low-calorie jujube jelly with sucralose and maltitol [Volume 17, Issue 102, 2020, Pages 23-30]
Low-calorie milk chocolate Study of effects of using stevia and Isomalt sweetener to produce low calorie milk chocolate [Volume 17, Issue 99, 2020, Pages 31-44]
Low-fat mayonnaise Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract [Volume 17, Issue 104, 2020, Pages 135-147]
L. plantarum Evaluation of growth, sugar and organic acid metabolism and cell viability of probiotic âlactic acid bacteria in jujube extract [Volume 17, Issue 107, 2020, Pages 81-89]
Luecomalachite green Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]

M

Maceration Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 147-158]
Maize Identification compounds fruit of Ziziphus jujube Mill hydroethanoly extract and evaluation of Its antifungal effect on blanched corn grains [Volume 17, Issue 106, 2020, Pages 173-183]
Malachite green Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]
Maltitol Production of low-calorie jujube jelly with sucralose and maltitol [Volume 17, Issue 102, 2020, Pages 23-30]
Maltodextrin Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake [Volume 17, Issue 107, 2020, Pages 39-49]
Maltodextrin Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying [Volume 17, Issue 107, 2020, Pages 67-80]
Maple syrup Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream [Volume 17, Issue 101, 2020, Pages 117-130]
Marjoram Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Mazandaran Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province [Volume 17, Issue 105, 2020, Pages 63-70]
Medicinal Plant Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.) [Volume 17, Issue 101, 2020, Pages 155-165]
Melting speed Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream [Volume 17, Issue 101, 2020, Pages 117-130]
Membrane Various aspects of cleaning in dairy industry: A review [Volume 17, Issue 102, 2020, Pages 175-193]
Mentha longifolia L The potential of Zataria multifliora and Mentha longifolia L. to improve the qualitative characteristics of probiotic yoghurt produced by cow - goat milk [Volume 17, Issue 100, 2020, Pages 1-15]
Metabolic disorders valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Methyl esters Investigation of methanolic extract variations in milk thistle seeds under drought stress conditions [Volume 17, Issue 109, 2020, Pages 103-115]
Microbial load Effect of cold plasma treatment on microbial load reduction and physicochemical properties of turmeric [Volume 17, Issue 99, 2020, Pages 153-161]
Microbial load Evaluating the Effectiveness of UV Irradiation on Reducing Microbial Load of Some Highly Consumed Seed Nuts [Volume 17, Issue 101, 2020, Pages 31-43]
Microbial toxins Evaluating aflatoxin standards of business partners impact on Iran Pistachio export [Volume 17, Issue 102, 2020, Pages 1-10]
Microbiological properties The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks [Volume 17, Issue 99, 2020, Pages 137-146]
Microdilution broth Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria [Volume 17, Issue 104, 2020, Pages 1-11]
Microencapsulation Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria [Volume 17, Issue 103, 2020, Pages 15-31]
Microencapsulation Improvement of GABA production and survival of Lactobacillus brevis G42 in simulated gastrointestinal conditions by soy- alginate microcapsulation [Volume 17, Issue 105, 2020, Pages 47-62]
Microencapsulation Effect of maltodextrin and gum Arabic carriers on the physicochemical properties and antioxidant activity of spray-dried casein hydrolysates [Volume 17, Issue 107, 2020, Pages 131-145]
Microencapsulation Evaluation of antioxidant properties of sodium-selenite microencapsulated in antioxidant-free soybean oil refined [Volume 17, Issue 108, 2020, Pages 165-178]
Microwave Modeling and Optimization of Persimmon Drying Using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 109-119]
Microwave Effect of different pre-treatments on antioxidant and some chemical compounds of extract of hawthorn fruit [Volume 17, Issue 105, 2020, Pages 113-122]
Microwave power Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Minced meat Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage [Volume 17, Issue 101, 2020, Pages 145-153]
Mineral elements Investigation of phytochemical compounds and antioxidant capacity of 11 cultivars and genotypes of hazelnut fruit in Rudsar Eshkevarat region [Volume 17, Issue 103, 2020, Pages 151-165]
Minerals Determination of Some Antinutritional Factors and Heavy Metals in Sesame Oil, Raw and Peeled Sesame (sesamum indicum L.) Seed of two Varieties Cultivated in Iran [Volume 17, Issue 98, 2020, Pages 169-181]
Minerals Stability of vitamin D3 and Zinc in fortified extruded rice during processing, storage and cooking [Volume 17, Issue 105, 2020, Pages 101-111]
Minimum bactericidal concentration (MBC) Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms [Volume 17, Issue 108, 2020, Pages 45-57]
Minimum inhibitory concentration (MIC) Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms [Volume 17, Issue 108, 2020, Pages 45-57]
Modern Processing Evaluating the Effectiveness of UV Irradiation on Reducing Microbial Load of Some Highly Consumed Seed Nuts [Volume 17, Issue 101, 2020, Pages 31-43]
Modified atmosphere The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging [Volume 17, Issue 104, 2020, Pages 79-91]
Modified atmosphere packaging Antimicrobial effect of Citrus aurantium essential oil, modified atmosphere packaging in controlling Staphylococcus aurous in tofu fish during 12 days of storage [Volume 17, Issue 103, 2020, Pages 1-13]
Modified atmosphere packaging Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon) [Volume 17, Issue 106, 2020, Pages 63-73]
Modified atmosphere packaging The effect of modified atmosphere packaging and flexible films on growth of bacterias of dried kashk [Volume 17, Issue 108, 2020, Pages 113-126]
Modulus of elasticity Investigation on physical and mechanical behavior of Cherry Plum fruit and analysis of its physical properties using ANN and regression models [Volume 17, Issue 99, 2020, Pages 15-29]
Moisture absorption Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum - grass pea (Lathyrus sativus) protein isolate composite film [Volume 17, Issue 105, 2020, Pages 71-80]
MTT Test Anticancer Effect of Fumaria vaillanti extracts on BT-474 and MDA-MB_123 breast cancer cells [Volume 17, Issue 100, 2020, Pages 57-66]
Mucilage Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study âin vitroâ laboratory conditions [Volume 17, Issue 101, 2020, Pages 71-80]
Mulberry Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]
Multivariate analysis Ripening Stages Control of Cherry Tomato Coated with Aloe Vera Gel using Artificial Vision System [Volume 17, Issue 105, 2020, Pages 135-149]
Myrtus communis Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange) [Volume 17, Issue 109, 2020, Pages 1-8]

N

NaCl Antimicrobial effect of Lavandula angustifolia essential oil and NaCl on growth control of Escherichia coli O157: H7 inoculated into minced beef during storage [Volume 17, Issue 101, 2020, Pages 145-153]
Nanocomposite Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Nanoemulsion Evaluation of Physicochemical and sensory Properties of low fat probiotic Yogurt Enriched by Iraninan Shallot Nanoemulsion containing omega3 fatty acid [Volume 17, Issue 100, 2020, Pages 77-101]
Nanoemulsion Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Nano-emulsions Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract [Volume 17, Issue 104, 2020, Pages 135-147]
Natural antioxidant Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties [Volume 17, Issue 104, 2020, Pages 51-64]
Natural antioxidant Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity [Volume 17, Issue 104, 2020, Pages 124-133]
Near infrared Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map [Volume 17, Issue 99, 2020, Pages 45-54]
Nisin and Limonene microcapsules Investigate the effects Antimicrobial Packaging film Based on lightweight PE Contains nisiN and limonene microcapsules On the shelf life of process cheese [Volume 17, Issue 108, 2020, Pages 99-111]
Nitrate Study of the effects of ionic strength, pH and temperature of washing solution on nitrate percentage in fresh vegetables [Volume 17, Issue 100, 2020, Pages 165-175]
Non-dairy beverage Evaluation of growth, sugar and organic acid metabolism and cell viability of probiotic âlactic acid bacteria in jujube extract [Volume 17, Issue 107, 2020, Pages 81-89]
Non-destructive methods Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map [Volume 17, Issue 99, 2020, Pages 45-54]
Non-Enzymatic browning The effect of different pre-treatments prior to garlic drying on the quality of produced garlic powder [Volume 17, Issue 101, 2020, Pages 177-184]
Non-fat milk Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt [Volume 17, Issue 101, 2020, Pages 15-29]
Nutritional Value Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil [Volume 17, Issue 109, 2020, Pages 55-64]

O

Oak powder Evaluation of antioxidant and antimicrobial effect of oak powder on quality and shelf life of chicken meat kept at refrigerated temperature [Volume 17, Issue 99, 2020, Pages 55-69]
Ocimum basilicum Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
Ocimum basilicum Comparison of antioxidant and anti-bacterial activities of Ocimum basilicum and Impatiens walleriana and their anticancer properties on SKOV-3 cancer cell line [Volume 17, Issue 106, 2020, Pages 95-107]
Oil absorption The effects of the quality of chicken parts by starch during deep frying [Volume 17, Issue 109, 2020, Pages 153-165]
Oleogel Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake [Volume 17, Issue 103, 2020, Pages 83-93]
Olive leaves Extraction of oil from canola seeds incorporated with olive leaves by cold press and evaluation of its qualitative properties [Volume 17, Issue 107, 2020, Pages 161-169]
Olive Oil Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Oliveria decumbens Vent Morphological and antimicrobial evaluation of cellulose acetate electrospun microfibers containing Oliveria decumbens .Vent essential oil [Volume 17, Issue 103, 2020, Pages 181-190]
Omega 3 A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Onion Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Optimal formulas Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Optimization Extraction process optimization of chamomile flowerhead extract by supercritical CO2 by Response Surface Methodology [Volume 17, Issue 99, 2020, Pages 177-187]
Optimization Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology [Volume 17, Issue 103, 2020, Pages 55-66]
Optimization Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Optimizing of formulation Study on the Effect of Replacing Cinnamon with Cardamom and Animal Butter with Plant Butter on Physicochemical Properties of Sohan-Polki [Volume 17, Issue 102, 2020, Pages 127-143]
Osmotic dehydration Ultrasonic mass transfer button mushroom after osmotic dehydration process [Volume 17, Issue 98, 2020, Pages 51-61]
Ostrich fillets Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature [Volume 17, Issue 100, 2020, Pages 43-56]
Oxidation A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Oxidation indices Evaluation of antioxidant properties of sodium-selenite microencapsulated in antioxidant-free soybean oil refined [Volume 17, Issue 108, 2020, Pages 165-178]
Oxidation of oil Study on the antioxidant activity of propolis extract and its effect on the oxidation of sunflower oil [Volume 17, Issue 107, 2020, Pages 119-130]
Oxidative stability A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Oxidative stability The qualitative characteristics of the oils prepared in the extraction oil stores in the presence of the customer [Volume 17, Issue 108, 2020, Pages 1-15]
Oxidized tannic acid Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]

P

Panel Data Evaluating aflatoxin standards of business partners impact on Iran Pistachio export [Volume 17, Issue 102, 2020, Pages 1-10]
Panisol gum Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology [Volume 17, Issue 108, 2020, Pages 85-96]
Pasta Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta [Volume 17, Issue 102, 2020, Pages 103-115]
Pasta A review: New Approach to Enrich Pasta with fruits and vegetables [Volume 17, Issue 103, 2020, Pages 129-149]
Pasting Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Pathogenic bacteria Evaluation of chemical constituents and antioxidant and antimicrobial properties of the essential oils of two citrus species [Volume 17, Issue 100, 2020, Pages 127-138]
Pectin Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Pectin Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar [Volume 17, Issue 106, 2020, Pages 157-171]
Pectinase Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology [Volume 17, Issue 103, 2020, Pages 55-66]
Pencil Graphite Electrodes Development of an impedimetric biosensor based on nanomaterial for determination of tetracycline in honey [Volume 17, Issue 103, 2020, Pages 109-118]
Penicillium digitatum Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange) [Volume 17, Issue 109, 2020, Pages 1-8]
Penicillium digitatum Inhibitory Effect of Some Essential Oils on Control of Green Mold (Penicillium digitatum) and Postharvest Quality Parameters of Lime Fruit [Volume 17, Issue 109, 2020, Pages 167-181]
Penicillium italicum Investigation of the antifungal effect of Myrtus communis essential oil on Penicillium digitatum and Penicillium italicum (the green and blue fungi of orange) [Volume 17, Issue 109, 2020, Pages 1-8]
Peroxidase Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Peroxide Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L.) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance [Volume 17, Issue 108, 2020, Pages 151-164]
Peroxide value Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Peroxide value The qualitative characteristics of the oils prepared in the extraction oil stores in the presence of the customer [Volume 17, Issue 108, 2020, Pages 1-15]
Persian gum Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology [Volume 17, Issue 104, 2020, Pages 41-50]
Persimmon Modeling and Optimization of Persimmon Drying Using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 109-119]
Persimmon Characterization of Dried Persimmon using Infrared Dryer and Process Modeling using Genetic Algorithm-Artificial Neural Network Method [Volume 17, Issue 100, 2020, Pages 189-200]
Phenolic content Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Photosynthetic pigments Investigation of effect of titanium dioxide nanoparticles (TiO2) on photosynthetic pigments and some biochemical and antioxidant properties of the Rosmarinus officinalis L. [Volume 17, Issue 105, 2020, Pages 123-134]
Physical properties Development and characterization of Carboxymethyl cellulose based nanocomposite film containing inulin and cellulose nanofiber [Volume 17, Issue 100, 2020, Pages 139-149]
Physicochemical Comparison of physicochemical and antioxidant properties of raw and roasted cashew [Volume 17, Issue 101, 2020, Pages 103-115]
Physicochemical Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum [Volume 17, Issue 105, 2020, Pages 89-99]
Physico-chemical properties Determination of suitable storage conditions for fresh salicornia [Volume 17, Issue 107, 2020, Pages 1-11]
Physicochemical properties Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese [Volume 17, Issue 99, 2020, Pages 1-13]
Physicochemical properties The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate [Volume 17, Issue 101, 2020, Pages 93-101]
Physicochemical properties Effect of incorporation of pomegranate peel powder on the phyiscochemical and sensory characteristics of sponge cakes [Volume 17, Issue 102, 2020, Pages 31-42]
Physicochemical properties Physicochemical and sensorial properties of honeys produced at Kurdistan Province [Volume 17, Issue 102, 2020, Pages 69-81]
Physicochemical properties Study on the Effect of Replacing Cinnamon with Cardamom and Animal Butter with Plant Butter on Physicochemical Properties of Sohan-Polki [Volume 17, Issue 102, 2020, Pages 127-143]
Physicochemical properties Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake [Volume 17, Issue 104, 2020, Pages 27-39]
Physicochemical properties Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream [Volume 17, Issue 104, 2020, Pages 105-114]
Physicochemical properties Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil [Volume 17, Issue 109, 2020, Pages 55-64]
Phytosterols Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Phytosterols Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Phytosterols Investigation of methanolic extract variations in milk thistle seeds under drought stress conditions [Volume 17, Issue 109, 2020, Pages 103-115]
Pistachio Exports Evaluating aflatoxin standards of business partners impact on Iran Pistachio export [Volume 17, Issue 102, 2020, Pages 1-10]
Pistachio kernel Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Pistachio oil Effect of roasting and microwave pre-treatments of pistachios on the yield and the quality of the extracted oil [Volume 17, Issue 102, 2020, Pages 43-51]
Pistachio pigments Study of Ahmad aghaei pistachio storage with citric acid, ascorbic acid, polyethylene and polystyrene pack [Volume 17, Issue 108, 2020, Pages 137-150]
Plantago lanceolata Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris [Volume 17, Issue 101, 2020, Pages 1-13]
Polycaprolactone Investigation of barrier properties of the coated and treated papers with polycaprolactone/cellulose nanocrystals/ZnO nanoparticles [Volume 17, Issue 107, 2020, Pages 91-105]
Polydextrose Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
Polyphenol oxidase Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Pomegranate Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage [Volume 17, Issue 104, 2020, Pages 163-175]
Porosity Physicochemical, textural and sensory properties of containing jujube cake [Volume 17, Issue 103, 2020, Pages 33-46]
Porosity Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]
Porosity Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties [Volume 17, Issue 108, 2020, Pages 31-44]
Postharvest decay Inhibitory Effect of Some Essential Oils on Control of Green Mold (Penicillium digitatum) and Postharvest Quality Parameters of Lime Fruit [Volume 17, Issue 109, 2020, Pages 167-181]
Potato Starch Evaluatuion of physical, structural and antioxidative properties of potato starch edible film containing zedo gum and salvia officinalis essential oil and its effect on the oxidative stability of virgin olive oil [Volume 17, Issue 108, 2020, Pages 179-193]
Powdered activated carbon Investigation of sorption isotherm models on remove ability sugar beet dilute molasses impurities using powdered activated carbon [Volume 17, Issue 107, 2020, Pages 107-118]
Prebiotic Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Probiotic Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period [Volume 17, Issue 98, 2020, Pages 135-145]
Probiotic The potential of Zataria multifliora and Mentha longifolia L. to improve the qualitative characteristics of probiotic yoghurt produced by cow - goat milk [Volume 17, Issue 100, 2020, Pages 1-15]
Probiotic Risk Assessment of Isolated Lactobacill from Traditional Iranian Dairy Products [Volume 17, Issue 104, 2020, Pages 65-78]
Probiotic yoghurt Evaluation of Physicochemical and sensory Properties of low fat probiotic Yogurt Enriched by Iraninan Shallot Nanoemulsion containing omega3 fatty acid [Volume 17, Issue 100, 2020, Pages 77-101]
Processed cheese Investigate the effects Antimicrobial Packaging film Based on lightweight PE Contains nisiN and limonene microcapsules On the shelf life of process cheese [Volume 17, Issue 108, 2020, Pages 99-111]
Properties Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Propolis Study on the antioxidant activity of propolis extract and its effect on the oxidation of sunflower oil [Volume 17, Issue 107, 2020, Pages 119-130]
Protein Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map [Volume 17, Issue 99, 2020, Pages 45-54]
Pumpkin Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin [Volume 17, Issue 104, 2020, Pages 149-162]
Pumpkin The study effect of using pumpkin flour on the preparation of diet biscuits and its sensory and physicochemical properties [Volume 17, Issue 105, 2020, Pages 31-46]

R

Radiation Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network [Volume 17, Issue 106, 2020, Pages 23-31]
Radical Receptor Power Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L.) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance [Volume 17, Issue 108, 2020, Pages 151-164]
Rainbow trout Investigation of luecomalachite green existence in Rainbow trout (Onchorhynchus mykiss) flesh in Mazandaran province [Volume 17, Issue 103, 2020, Pages 47-54]
Raw cashew Comparison of physicochemical and antioxidant properties of raw and roasted cashew [Volume 17, Issue 101, 2020, Pages 103-115]
Raw milk Study on raw milk adulterations delivered to dairy processing plants in Mazandaran province [Volume 17, Issue 105, 2020, Pages 63-70]
Recovery Effect of intensity and time ultrasound on yield and functional properties of extracted Ã-glucan of oat flour [Volume 17, Issue 109, 2020, Pages 117-127]
Red beetroot extract Evaluation of some physical properties of instant drink powder based on red beetroot extract by foam mat hot air drying and foam mat freeze drying [Volume 17, Issue 107, 2020, Pages 67-80]
Reference Method Comparative Evaluation of Contamination to Coliforms and E.coli in Foods by Using Different Chromogenic Medias and Their Correlation with Reference Method [Volume 17, Issue 103, 2020, Pages 191-200]
Rehydration Capacity Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Resistant starch Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake [Volume 17, Issue 106, 2020, Pages 109-120]
Resnet50 Detection of common citrus pests in northern Iran using an artificial neural network [Volume 17, Issue 109, 2020, Pages 143-152]
Response Level Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L.) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance [Volume 17, Issue 108, 2020, Pages 151-164]
Response surface method Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties [Volume 17, Issue 104, 2020, Pages 51-64]
Response surface method Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum âconcentration, frying time and temperature)â [Volume 17, Issue 109, 2020, Pages 129-142]
Response Surface Methodology (RSM) Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Restructured food Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive [Volume 17, Issue 101, 2020, Pages 81-91]
Rheology Effect of intensity and time ultrasound on rheological properties of extracted Ã_glucan of flour oat [Volume 17, Issue 106, 2020, Pages 85-93]
Rheology Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Rhus coriaria L valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Rice Diagnosis of Rice Blast Disease in Different Environmental Conditions using Image Processing Technique [Volume 17, Issue 100, 2020, Pages 17-28]
Rice Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour [Volume 17, Issue 101, 2020, Pages 45-57]
Rice Effects of irrigation interval and nitrogen fertilizer on quality characteristics related to viscosity in Gilaneh rice cultivar [Volume 17, Issue 109, 2020, Pages 21-32]
Risk assessment Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces [Volume 17, Issue 101, 2020, Pages 131-143]
Risk assessment Risk Assessment of Isolated Lactobacill from Traditional Iranian Dairy Products [Volume 17, Issue 104, 2020, Pages 65-78]
Roasted cashew Comparison of physicochemical and antioxidant properties of raw and roasted cashew [Volume 17, Issue 101, 2020, Pages 103-115]
Roasting Investigating the Effect of Raw Material and Temperature and Method of Process of Sunflower kernel on the Chemical, Sensory Properties and Shelf-life of Packaged kernel Sunflower [Volume 17, Issue 98, 2020, Pages 1-12]
Rock candy Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Rosemary plant Investigation of effect of titanium dioxide nanoparticles (TiO2) on photosynthetic pigments and some biochemical and antioxidant properties of the Rosmarinus officinalis L. [Volume 17, Issue 105, 2020, Pages 123-134]

S

Sage Chemical Analysis and Identifying Dominant Essential Oils Compositions from Sage (Salvia officinalis L.) [Volume 17, Issue 101, 2020, Pages 155-165]
Sago starch Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch [Volume 17, Issue 102, 2020, Pages 145-160]
Salicornia Determination of suitable storage conditions for fresh salicornia [Volume 17, Issue 107, 2020, Pages 1-11]
Salmonella enterica Antimicrobial effect of soy protein coating containing tarragon essential oil (Artemisia dracunculud L.) on chicken fillet kept at refrigerated temperature [Volume 17, Issue 98, 2020, Pages 121-134]
Salvia Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms [Volume 17, Issue 108, 2020, Pages 45-57]
Salvia officinalis essential oil Evaluatuion of physical, structural and antioxidative properties of potato starch edible film containing zedo gum and salvia officinalis essential oil and its effect on the oxidative stability of virgin olive oil [Volume 17, Issue 108, 2020, Pages 179-193]
Sardasht black grape Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 147-158]
Satureja hortensis Antibacterial Activity of Metanolic Extract of Satureja hortensis on the Growth of Staphylococcus aureus in Ground Meat During Refrigerated Storage [Volume 17, Issue 105, 2020, Pages 81-88]
Sausage Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
Seed nuts Evaluating the Effectiveness of UV Irradiation on Reducing Microbial Load of Some Highly Consumed Seed Nuts [Volume 17, Issue 101, 2020, Pages 31-43]
Sensitivity Analysis Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network [Volume 17, Issue 106, 2020, Pages 23-31]
Sensory characteristics Physicochemical, textural, nutritional and sensory properties of sponge cake enriched with pumpkin powder during storage [Volume 17, Issue 103, 2020, Pages 167-180]
Sensory characteristics The use of soy milk in the production of functional Kashk powder and determining its characteristics [Volume 17, Issue 109, 2020, Pages 65-73]
Sensory evaluation Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Sensory evaluation The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Sensory evaluation Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Sensory evaluation Sensory evaluation using fuzzy logic model and evaluation of physicochemical properties, antioxidant activity and total phenol of fruit juice prepared from mulberry during frozen storage [Volume 17, Issue 106, 2020, Pages 47-61]
Sensory properties Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake [Volume 17, Issue 104, 2020, Pages 27-39]
Sensory properties Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties [Volume 17, Issue 108, 2020, Pages 31-44]
Sepestan fruit Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study âin vitroâ laboratory conditions [Volume 17, Issue 101, 2020, Pages 71-80]
Sesame Determination of Some Antinutritional Factors and Heavy Metals in Sesame Oil, Raw and Peeled Sesame (sesamum indicum L.) Seed of two Varieties Cultivated in Iran [Volume 17, Issue 98, 2020, Pages 169-181]
Set-Type Yogurt Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt [Volume 17, Issue 101, 2020, Pages 15-29]
Shigatoxin Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Sodium selenite Evaluation of antioxidant properties of sodium-selenite microencapsulated in antioxidant-free soybean oil refined [Volume 17, Issue 108, 2020, Pages 165-178]
Sohan-Polki Study on the Effect of Replacing Cinnamon with Cardamom and Animal Butter with Plant Butter on Physicochemical Properties of Sohan-Polki [Volume 17, Issue 102, 2020, Pages 127-143]
Solid state UV-visible spectroscopy Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]
Solubility Effect of drying temperature and glycerol on physical and mechanical properties of Lepidium perfoliatum seed gum - grass pea (Lathyrus sativus) protein isolate composite film [Volume 17, Issue 105, 2020, Pages 71-80]
Solvent Evaporation Method Evaluation of antioxidant properties of sodium-selenite microencapsulated in antioxidant-free soybean oil refined [Volume 17, Issue 108, 2020, Pages 165-178]
Sonication Influence of sonication and antimicrobial packaging-based nano-ZnO on inactivation of S. cerevisiae and E. coli in strawberry juice during storage [Volume 17, Issue 101, 2020, Pages 59-70]
Sorption isotherm Investigation of sorption isotherm models on remove ability sugar beet dilute molasses impurities using powdered activated carbon [Volume 17, Issue 107, 2020, Pages 107-118]
Soybean oil Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Soybean oil Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake [Volume 17, Issue 103, 2020, Pages 83-93]
Soy milk The use of soy milk in the production of functional Kashk powder and determining its characteristics [Volume 17, Issue 109, 2020, Pages 65-73]
Soy protein isolate Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom [Volume 17, Issue 100, 2020, Pages 29-41]
Soy protein isolate Improvement of GABA production and survival of Lactobacillus brevis G42 in simulated gastrointestinal conditions by soy- alginate microcapsulation [Volume 17, Issue 105, 2020, Pages 47-62]
Specific energy consumption Study the drying kinetics, Energy consumption and quality parameters of Echium amoenum in an IR equipped solar dryer [Volume 17, Issue 102, 2020, Pages 161-174]
Spirulina platensis The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit [Volume 17, Issue 102, 2020, Pages 53-67]
Spirulina platensis microalgae Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties [Volume 17, Issue 108, 2020, Pages 31-44]
Sponge cake Effect of incorporation of pomegranate peel powder on the phyiscochemical and sensory characteristics of sponge cakes [Volume 17, Issue 102, 2020, Pages 31-42]
Sponge cake Physicochemical, textural, nutritional and sensory properties of sponge cake enriched with pumpkin powder during storage [Volume 17, Issue 103, 2020, Pages 167-180]
Sponge cake Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]
Spray-drying Effect of maltodextrin and gum Arabic carriers on the physicochemical properties and antioxidant activity of spray-dried casein hydrolysates [Volume 17, Issue 107, 2020, Pages 131-145]
Stachys byzantina The antibacterial effect of Stachys byzantina extract on a number of pathogenic bacteria using agar dilution and Cylinder-plate methods [Volume 17, Issue 109, 2020, Pages 33-42]
Stachys schtschegleevii Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract [Volume 17, Issue 100, 2020, Pages 117-125]
Staling Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon) [Volume 17, Issue 106, 2020, Pages 63-73]
Staphylococcus aureus Antimicrobial effect of soy protein coating containing tarragon essential oil (Artemisia dracunculud L.) on chicken fillet kept at refrigerated temperature [Volume 17, Issue 98, 2020, Pages 121-134]
Staphylococcus aureus Antibacterial Activity of Metanolic Extract of Satureja hortensis on the Growth of Staphylococcus aureus in Ground Meat During Refrigerated Storage [Volume 17, Issue 105, 2020, Pages 81-88]
Starch The effects of the quality of chicken parts by starch during deep frying [Volume 17, Issue 109, 2020, Pages 153-165]
Stevia Study of effects of using stevia and Isomalt sweetener to produce low calorie milk chocolate [Volume 17, Issue 99, 2020, Pages 31-44]
Stevia The effect of stevia and guar gum on the physicochemical of frozen yogurt containing orange concentrate [Volume 17, Issue 101, 2020, Pages 93-101]
Stiffness Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]
Storage conditions Determination of suitable storage conditions for fresh salicornia [Volume 17, Issue 107, 2020, Pages 1-11]
Storage life Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits [Volume 17, Issue 109, 2020, Pages 75-90]
Storage period Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese [Volume 17, Issue 99, 2020, Pages 1-13]
Strawberry fruit Investigation of the effect of flower and leaf ethanolic extract of Humulus lupulus plant on the shelf life and quality attributes of strawberry fruits [Volume 17, Issue 109, 2020, Pages 75-90]
Strawberry juice Influence of sonication and antimicrobial packaging-based nano-ZnO on inactivation of S. cerevisiae and E. coli in strawberry juice during storage [Volume 17, Issue 101, 2020, Pages 59-70]
Sucralose Production of low-calorie jujube jelly with sucralose and maltitol [Volume 17, Issue 102, 2020, Pages 23-30]
Sucrose Evaluation of physicochemical and quality properties of honeys from East Azarbaijan region [Volume 17, Issue 102, 2020, Pages 93-102]
Sucrose Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey [Volume 17, Issue 104, 2020, Pages 177-192]
Sugar beet dilute molasses Investigation of sorption isotherm models on remove ability sugar beet dilute molasses impurities using powdered activated carbon [Volume 17, Issue 107, 2020, Pages 107-118]
Sumac powder valuation of Anti-Oxidant Activity of sumac powder (Rhus coriaria L.) using DPPH Method [Volume 17, Issue 99, 2020, Pages 147-152]
Sunflower kernel Investigating the Effect of Raw Material and Temperature and Method of Process of Sunflower kernel on the Chemical, Sensory Properties and Shelf-life of Packaged kernel Sunflower [Volume 17, Issue 98, 2020, Pages 1-12]
Sunflower oil Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea) [Volume 17, Issue 99, 2020, Pages 71-78]
Sunflower oil Study on the antioxidant activity of propolis extract and its effect on the oxidation of sunflower oil [Volume 17, Issue 107, 2020, Pages 119-130]
Suni -Bug wheat Investigating the effect of formulation variables and extrusion conditions of suni-bug (Eurygaster spp.) damaged wheat-quinoa composite flour in snack [Volume 17, Issue 105, 2020, Pages 1-14]
Sustainability index Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Synbiotic yogurt Comparison of the effect of extracted inulin from native chicory root with commercial inulin on the viability of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt [Volume 17, Issue 99, 2020, Pages 91-109]
Synersis Effect of fruit nectar on physicochemical and sensory characteristic of goat's milk [Volume 17, Issue 102, 2020, Pages 11-21]

T

Taftoon Bread Effect of Modified Athmospher Packaging on the shelf life of Iranian flat bread (Taftoon) [Volume 17, Issue 106, 2020, Pages 63-73]
Tarragon Evaluating the effect of Nanoemulsion of Artemisia dracunculus Essential Oil on Expression of virulence genes in enterohemorrhagic Escherichia coli [Volume 17, Issue 106, 2020, Pages 121-132]
Teflon Die Evaluation of the Effect and Comparison of Die type, Flour type and Drying Temperature on Technological Characteristics and Quality of Pasta [Volume 17, Issue 102, 2020, Pages 103-115]
Tertiary complex Characterization of tertiary conjugate of gelatin-flaxseed (Linum usitatissimum) mucilage- oxidized tannic acid [Volume 17, Issue 108, 2020, Pages 59-73]
Textural properties Optimization of probiotic edible coating formulation and evaluation of physical and textural properties for rock candy coating [Volume 17, Issue 100, 2020, Pages 103-115]
Textural properties Physicochemical, textural, nutritional and sensory properties of sponge cake enriched with pumpkin powder during storage [Volume 17, Issue 103, 2020, Pages 167-180]
Textural properties Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology [Volume 17, Issue 108, 2020, Pages 85-96]
Textural properties Optimization of dietary Sohan formulation for celiac and diabetic patients by replacing sucrose with isomalt and complete replacing of wheat flour with soybean meal and corn flour by response surface methodology [Volume 17, Issue 109, 2020, Pages 9-20]
Texture analyzer Designing and manufacturing of multifunctional texture analyzer with the ability to analyze textural properties under various controlled temperature and humidity conditions [Volume 17, Issue 106, 2020, Pages 145-155]
Texture profile analysis Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period [Volume 17, Issue 98, 2020, Pages 135-145]
Thermal-ultrasound Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste [Volume 17, Issue 106, 2020, Pages 133-143]
Thickening agent Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system [Volume 17, Issue 107, 2020, Pages 147-159]
Thin-layer drying Thermodynamic analysis of potato drying process in a microwave dryer [Volume 17, Issue 106, 2020, Pages 1-12]
Thymus vulgaris Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris [Volume 17, Issue 101, 2020, Pages 1-13]
TiO2 Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom [Volume 17, Issue 100, 2020, Pages 29-41]
Titanium nanoparticle Investigation of effect of titanium dioxide nanoparticles (TiO2) on photosynthetic pigments and some biochemical and antioxidant properties of the Rosmarinus officinalis L. [Volume 17, Issue 105, 2020, Pages 123-134]
Tomato Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Tomato juice Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology [Volume 17, Issue 103, 2020, Pages 55-66]
Total Phenol The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis [Volume 17, Issue 103, 2020, Pages 95-107]
Total Phenol Effect of oxalic acid on the quality biochemical characteristics of loquat (Eriobotrya japonica Lindl.) fruit during storage [Volume 17, Issue 109, 2020, Pages 91-102]
Total phenolics content Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Total polyphenols Physicochemical characterization of different tomato commercial cultivars grown in Iran [Volume 17, Issue 98, 2020, Pages 73-84]
Tragacanthin gum Optimization of coconut milk formulation containing gum tragacanth using response surface method [Volume 17, Issue 104, 2020, Pages 13-25]
Trout Physicochemical, and sensory optimization of Trout fish fillet (Oncorhynchus mykis) containing apple peel extract and chitosan edible coating [Volume 17, Issue 107, 2020, Pages 25-37]

U

Ultrafiltrated cheese Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period [Volume 17, Issue 98, 2020, Pages 135-145]
Ultrasonic Effect of intensity and time ultrasound on rheological properties of extracted Ã_glucan of flour oat [Volume 17, Issue 106, 2020, Pages 85-93]
Ultrasonic Effect of intensity and time ultrasound on yield and functional properties of extracted Ã-glucan of oat flour [Volume 17, Issue 109, 2020, Pages 117-127]
Ultrasound Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis [Volume 17, Issue 98, 2020, Pages 13-26]
Ultrasound Ultrasonic mass transfer button mushroom after osmotic dehydration process [Volume 17, Issue 98, 2020, Pages 51-61]
Ultrasound Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals [Volume 17, Issue 104, 2020, Pages 115-123]
Ultrasound The effects of the quality of chicken parts by starch during deep frying [Volume 17, Issue 109, 2020, Pages 153-165]
Ultrasound-assisted extraction Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology [Volume 17, Issue 98, 2020, Pages 147-158]
Ultraviolet radiation Effect of ultraviolet radiation on some quality characteristics of dry pistachio kernel [Volume 17, Issue 98, 2020, Pages 41-49]
Urtica dioica Determination of the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and organoleptic properties of non- fermented sausage during cold storage [Volume 17, Issue 99, 2020, Pages 79-90]
UV-Radiation Evaluating the Effectiveness of UV Irradiation on Reducing Microbial Load of Some Highly Consumed Seed Nuts [Volume 17, Issue 101, 2020, Pages 31-43]

V

Vegetable oil A survey of enrichment of broiler breast and thigh meat with vegetable oil sources of omega fatty acids and effect on oxidative stability during Storage (4oc and -20oc) [Volume 17, Issue 98, 2020, Pages 63-72]
Vegetable oil Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology [Volume 17, Issue 108, 2020, Pages 85-96]
VGG16 Detection of common citrus pests in northern Iran using an artificial neural network [Volume 17, Issue 109, 2020, Pages 143-152]
Virgin olive oil Evaluatuion of physical, structural and antioxidative properties of potato starch edible film containing zedo gum and salvia officinalis essential oil and its effect on the oxidative stability of virgin olive oil [Volume 17, Issue 108, 2020, Pages 179-193]
Viscosity The Effect of Adding Eggwhites and Increasing pH on Shelf Life and Viscosity of Chocolate Milk Drinks [Volume 17, Issue 99, 2020, Pages 137-146]
Viscosity Effect of sugar substitution with maple syrup on physicochemical, rheological, microbial and sensory characteristics of ice cream [Volume 17, Issue 101, 2020, Pages 117-130]
Viscosity Effect of fruit nectar on physicochemical and sensory characteristic of goat's milk [Volume 17, Issue 102, 2020, Pages 11-21]
Viscosity Physicochemical, textural and sensory properties of containing jujube cake [Volume 17, Issue 103, 2020, Pages 33-46]
Viscosity Effects of irrigation interval and nitrogen fertilizer on quality characteristics related to viscosity in Gilaneh rice cultivar [Volume 17, Issue 109, 2020, Pages 21-32]
Vitamin C Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion [Volume 17, Issue 99, 2020, Pages 125-135]
Vitamin C The effect of different pre-treatments prior to garlic drying on the quality of produced garlic powder [Volume 17, Issue 101, 2020, Pages 177-184]
Volatile compounds Ultrasound-assisted deodorization of sheep tail fat and evaluation of odor intensity using electronic nose and sensorial analysis [Volume 17, Issue 98, 2020, Pages 13-26]
Volume Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity [Volume 17, Issue 105, 2020, Pages 161-168]

W

Water deficit Investigation of methanolic extract variations in milk thistle seeds under drought stress conditions [Volume 17, Issue 109, 2020, Pages 103-115]
Wettability Investigating and Comparing the Functional Properties of Tragacanth Gum, Locust Bean and Gum Alyssum homolocarpum Seed Gum for Coating Tomato [Volume 17, Issue 108, 2020, Pages 195-205]
Wheat Feasibility of Using NIR and PLSR Model for Prediction of Wheat Grains protein and moisture content and Mapping Quality Yield Map [Volume 17, Issue 99, 2020, Pages 45-54]
Wheat Investigating the concentration of toxic metals (arsenic, cadmium, and lead) in wheat and wheat flour in Golestan and Mazandaran provinces [Volume 17, Issue 101, 2020, Pages 131-143]
Wheat The effect of wheat storage time on physicochemical and rheological properties of dough [Volume 17, Issue 102, 2020, Pages 117-126]
Wheat bran A feasibility study of fiber solid foam based on food by products (Spent coffee â wheat bran) [Volume 17, Issue 103, 2020, Pages 67-81]
Whey Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria [Volume 17, Issue 103, 2020, Pages 15-31]
Whey Protein Isolate Effect of Using Different Concentrations of Whey Protein Isolate and Locust Bean Gum on Quality Properties of Non-fat Set-Type Yogurt [Volume 17, Issue 101, 2020, Pages 15-29]
Whey Protein Isolate Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life [Volume 17, Issue 104, 2020, Pages 93-104]
White sesame flour Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology [Volume 17, Issue 108, 2020, Pages 85-96]
Withania coagulans Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics of ultrafilterated Iranian white cheese [Volume 17, Issue 99, 2020, Pages 1-13]
Withania Somnifera extracts Preparation and investigation of Withania Somnifera extracts on physicochemical, antimicrobial, and mechanical properties of edible films based on sago starch [Volume 17, Issue 102, 2020, Pages 145-160]

Journal of food science and technology(Iran)

Keyword Index

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B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

X

Y

Z