Journal of food science and technology(Iran)

Keyword Index

A

Absorber Investigating the box type and the number of fruit rows on mechanical properties of nectarine in response to simulated transport vibrations [Volume 18, Issue 115, 2021, Pages 1-12]
Acetobacter Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar [Volume 18, Issue 110, 2021, Pages 165-176]
Acrylamide Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Acrylamide Effect of turmeric extract (Curcuma Longa L.) on acrylamide content and quality characteristics of fried potatoes [Volume 18, Issue 114, 2021, Pages 159-168]
Acrylamide Investigating on Increasing the Shelf life of Steamed Bread Containing Rye Flour by Adding Polyol and Modifying the Fermentation [Volume 18, Issue 115, 2021, Pages 299-309]
Activation energy Mathematical modeling of thin-layer garlic with hot air dryer and under vacuum [Volume 18, Issue 113, 2021, Pages 363-375]
Active films Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Active nanocomposite coating Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature [Volume 18, Issue 118, 2021, Pages 107-118]
Active packaging Effect of lamination and complex formation with Î²-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil [Volume 18, Issue 111, 2021, Pages 251-265]
Active packaging Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Aerodynamic properties Effect of cutting location for aerodynamic separation of saffron stigma and selection of apparatus [Volume 18, Issue 115, 2021, Pages 363-376]
Aeromonas hydrophila Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila [Volume 18, Issue 110, 2021, Pages 59-68]
Aflatoxin Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil [Volume 18, Issue 110, 2021, Pages 79-86]
Aflatoxin Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Ajowan Evaluation the effect of incorporating Ajowan powder (Carum copticum) on quality properties of gluten-free cake [Volume 18, Issue 120, 2021, Pages 85-98]
Allium stipitatum Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters [Volume 18, Issue 110, 2021, Pages 99-115]
Almond The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Aloe vera Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Aloe vera Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures [Volume 18, Issue 119, 2021, Pages 17-33]
Aloe Vera gel Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry [Volume 18, Issue 112, 2021, Pages 81-95]
Alpha-amylase enzyme Evaluation of the effect of adding Î±-amylase and ascorbic acid on rheological properties of wheat flour dough [Volume 18, Issue 121, 2021, Pages 69-79]
Alpha Glucosidase Inhibition Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Aluminum Investigation of the aluminum concentration in the traditional pomegranate and plum pastes of Guilan province [Volume 18, Issue 113, 2021, Pages 147-156]
Alyssum homolocarpum seed gum nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup [Volume 18, Issue 118, 2021, Pages 157-166]
Amylase Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
Anisidine Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Anisidine value Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City [Volume 18, Issue 111, 2021, Pages 331-343]
Anthocyanin Optimization of anthocyanin extraction from red cabbage and its application in low calorie Gummy candy [Volume 18, Issue 110, 2021, Pages 129-140]
Anthocyanin Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field [Volume 18, Issue 114, 2021, Pages 305-317]
Anthocyanin Effect of postharvest calcium chloride treatment on the fruit quality and storage life of some Cornelean cherry genotypes (Cornus mas L) [Volume 18, Issue 116, 2021, Pages 131-141]
Antibacterial Study the antibacterial properties of different parts of saffron extract and their application in cream [Volume 18, Issue 115, 2021, Pages 339-349]
Antibacterial Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Antibacterial activity Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila [Volume 18, Issue 110, 2021, Pages 59-68]
Antibacterial activity Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
Antibiotic resistance Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Anti-diabetic Antioxidant activity, Î±-amylase and Î±-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L. [Volume 18, Issue 116, 2021, Pages 81-90]
Antidiabetic Antioxidant, Î±-amylase and Î±-glucosidase inhibition properties of polysaccharide from pomegranate peel via enzymatic and acidic approach [Volume 18, Issue 117, 2021, Pages 145-153]
Antifungal activity Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
Antifungal properties The effect of active film containing nano clay halloysite/carvacrol hybrid and chitosan on the growth of pathogenic fungi [Volume 18, Issue 115, 2021, Pages 225-233]
Anti-inflammatory activity The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Antimicrobial Evaluation of antimicrobial and antioxidant effects of dietary supplements prepared with hydrolysed proteins of milk and vanillin [Volume 18, Issue 112, 2021, Pages 335-346]
Antimicrobial Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Antimicrobial Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Antimicrobial The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Antimicrobial Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro [Volume 18, Issue 118, 2021, Pages 263-271]
Antimicrobial Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro [Volume 18, Issue 119, 2021, Pages 133-142]
Antimicrobial activity In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria [Volume 18, Issue 111, 2021, Pages 159-167]
Antimicrobial activity Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat [Volume 18, Issue 111, 2021, Pages 233-250]
Antimicrobial activity Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Antimicrobial activity Investigation of chemical properties and antimicrobial activity of Rumex alveollatus methanolic extract on Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes: An âin vitroâ study [Volume 18, Issue 117, 2021, Pages 109-117]
Antimicrobial activity Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An âin vitroâ study [Volume 18, Issue 119, 2021, Pages 61-76]
Antimicrobial activity Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour) [Volume 18, Issue 119, 2021, Pages 243-258]
Antimicrobial activity Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite film as a novel food packaging [Volume 18, Issue 120, 2021, Pages 241-252]
Antimicrobial compounds An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Antimicrobial effect Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro" [Volume 18, Issue 110, 2021, Pages 1-9]
Antimicrobial effect Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage [Volume 18, Issue 110, 2021, Pages 49-57]
Antimicrobial effect Investigation of the minimum inhibitory concentration and minimum bactericidal concentration Malva sylvestris extracts and their interaction on some pathogenic bacteria in vitro [Volume 18, Issue 112, 2021, Pages 69-79]
Antimicrobial effect Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Antimicrobial properties Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Antimicrobial property Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Anti-oxidant Effect of nano-encapsulation of rosemary in quality preserving and antioxidative activity of apricot (Prunus armeniaca L.) during storage life [Volume 18, Issue 117, 2021, Pages 183-196]
Antioxidant Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Antioxidant Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Antioxidant Evaluation of antimicrobial and antioxidant effects of dietary supplements prepared with hydrolysed proteins of milk and vanillin [Volume 18, Issue 112, 2021, Pages 335-346]
Antioxidant Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Antioxidant Study the antioxidant properties of different parts of saffron extract and their application in cream [Volume 18, Issue 113, 2021, Pages 289-299]
Antioxidant Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot [Volume 18, Issue 114, 2021, Pages 25-34]
Antioxidant Antioxidant activity, Î±-amylase and Î±-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L. [Volume 18, Issue 116, 2021, Pages 81-90]
Antioxidant The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Antioxidant Antioxidant, Î±-amylase and Î±-glucosidase inhibition properties of polysaccharide from pomegranate peel via enzymatic and acidic approach [Volume 18, Issue 117, 2021, Pages 145-153]
Antioxidant Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction [Volume 18, Issue 117, 2021, Pages 197-206]
Antioxidant Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro [Volume 18, Issue 118, 2021, Pages 263-271]
Antioxidant Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil [Volume 18, Issue 118, 2021, Pages 285-296]
Antioxidant Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour) [Volume 18, Issue 119, 2021, Pages 243-258]
Antioxidant activity Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei' [Volume 18, Issue 110, 2021, Pages 117-128]
Antioxidant activity Study on Storage of Fresh Pistachio Cultivar Ahmad Aghaie Using Gamma Aminobutyric Acid and Carnuba Wax [Volume 18, Issue 110, 2021, Pages 153-163]
Antioxidant activity Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Antioxidant activity Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant [Volume 18, Issue 113, 2021, Pages 261-271]
Antioxidant activity Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts [Volume 18, Issue 113, 2021, Pages 301-311]
Antioxidant activity Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
Antioxidant activity Evaluation the effect of different solvents and extraction method on phytochemical content and antioxidant activity of Moringa oleifera leaf extract [Volume 18, Issue 114, 2021, Pages 133-145]
Antioxidant activity The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Antioxidant activity Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Antioxidant activity A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Antioxidant activity Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme [Volume 18, Issue 119, 2021, Pages 307-318]
Antioxidant activity Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Antioxidant activity A systematic investigation of Î²-carotene-loaded quince seed mucilage nanoemulsions [Volume 18, Issue 121, 2021, Pages 325-334]
Antioxidant Cancer investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods [Volume 18, Issue 116, 2021, Pages 231-246]
Antioxidant capacity The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread [Volume 18, Issue 113, 2021, Pages 351-361]
Antioxidant capacity The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread [Volume 18, Issue 119, 2021, Pages 1-15]
Antioxidant capacity The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage [Volume 18, Issue 119, 2021, Pages 169-182]
Antioxidant effect Investigation of chemical properties and antimicrobial activity of Rumex alveollatus methanolic extract on Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes: An âin vitroâ study [Volume 18, Issue 117, 2021, Pages 109-117]
Antioxidant function Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale) [Volume 18, Issue 121, 2021, Pages 265-273]
Antioxidant poteinal Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 18, Issue 112, 2021, Pages 189-198]
Antioxidant properties The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Antioxidant properties Evaluation of physicochemical properties, antioxidant and sensory activity of three types of functional low-fat probiotic yogurt [Volume 18, Issue 116, 2021, Pages 117-129]
Antioxidant properties Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Antioxidant property Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Antisolvent precipitation Investigation of Lipidic Solid Nanoparticles from Propolis and Bees Waxes produced by Antisolvent Precipitation Method [Volume 18, Issue 111, 2021, Pages 79-88]
Apple fruit Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation [Volume 18, Issue 111, 2021, Pages 67-78]
Apple fruit Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Apple jelly Rheological, textural sensorial and color properties of apple jellies supplemented with Spirulina sp. [Volume 18, Issue 114, 2021, Pages 83-94]
Apple pomace fiber Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake [Volume 18, Issue 119, 2021, Pages 259-274]
Apple Vinegar Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed [Volume 18, Issue 112, 2021, Pages 199-211]
Aptasensor Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Aquafaba Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake [Volume 18, Issue 115, 2021, Pages 327-338]
Aqueous extract Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Arabic gum Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Arabic gum Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Aroma Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese [Volume 18, Issue 119, 2021, Pages 349-360]
Artemisia extract Use of Electrospun Chitosan Nanofibers as Nanocarriers of Artemisia sieberi Extract: Evaluation of Properties and Antimicrobial effects [Volume 18, Issue 112, 2021, Pages 323-334]
Artificial color Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397 [Volume 18, Issue 116, 2021, Pages 305-312]
Artificial dyes Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Ascorbic acid Evaluation of the effect of adding Î±-amylase and ascorbic acid on rheological properties of wheat flour dough [Volume 18, Issue 121, 2021, Pages 69-79]

B

Bacillus coagulans Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup [Volume 18, Issue 112, 2021, Pages 11-19]
Bacillus coagulans Comparison of the effectiveness of two prebiotics inulin and green banana flour on the survival of Lactobacillus plantarum and Bacillus coagulans in low-calorie synbiotic yogurt [Volume 18, Issue 117, 2021, Pages 49-63]
Balangu gum Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder [Volume 18, Issue 111, 2021, Pages 189-200]
Balangu seed gum Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system [Volume 18, Issue 112, 2021, Pages 21-30]
Balangu Shirazi seed gum Effect of selected fat replacers on textural, physical and sensory properties of non-fat ice cream [Volume 18, Issue 112, 2021, Pages 97-112]
Barbari bread Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour [Volume 18, Issue 113, 2021, Pages 197-209]
Barbari bread The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread [Volume 18, Issue 113, 2021, Pages 351-361]
Barberry Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field [Volume 18, Issue 114, 2021, Pages 305-317]
Barberry Synergistic evaluation of glucose oxidase and lipase enzymes on rheological properties of barberry flour formulated with relative replacement of corn flour [Volume 18, Issue 118, 2021, Pages 43-54]
Barley Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake [Volume 18, Issue 115, 2021, Pages 327-338]
Basil gum The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Basil Seed Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed [Volume 18, Issue 112, 2021, Pages 199-211]
Basil Seed Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Basil seed gum The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste [Volume 18, Issue 113, 2021, Pages 313-328]
Basil seed gum nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup [Volume 18, Issue 118, 2021, Pages 157-166]
Basil seed gum Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt [Volume 18, Issue 121, 2021, Pages 1-11]
Basil seed gum Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream [Volume 18, Issue 121, 2021, Pages 13-24]
Basil Seed Mucilage Effect of edible coating of Basil seed mucilage with different levels of black Caraway extract on quality and shelf life of lactic cheese [Volume 18, Issue 121, 2021, Pages 315-324]
Beans Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Beefbologna The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature [Volume 18, Issue 117, 2021, Pages 247-263]
Beeswax Investigation of Lipidic Solid Nanoparticles from Propolis and Bees Waxes produced by Antisolvent Precipitation Method [Volume 18, Issue 111, 2021, Pages 79-88]
Beeswax Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder [Volume 18, Issue 118, 2021, Pages 93-105]
Beetroot Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying [Volume 18, Issue 114, 2021, Pages 263-275]
Beji Barsaq cake Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Bell Pepper Extracts Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Bene kernel oil The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Berry Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids [Volume 18, Issue 118, 2021, Pages 337-348]
Beta-carotene Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Biarum carduchcorum Production of wheat gluten bioactive peptides by Biarum carduchcorum extract [Volume 18, Issue 117, 2021, Pages 155-170]
Bifidobacterium animalis subsp. Lactis Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia [Volume 18, Issue 118, 2021, Pages 67-77]
Bioactive compound Investigation of chemical properties and antimicrobial activity of Rumex alveollatus methanolic extract on Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes: An âin vitroâ study [Volume 18, Issue 117, 2021, Pages 109-117]
Bioactive compound Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Bio-active compounds Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Bioactive compounds The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties [Volume 18, Issue 111, 2021, Pages 383-395]
Bioactive compounds Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Bioactive compounds Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound [Volume 18, Issue 120, 2021, Pages 1-11]
Bioactive peptides Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough [Volume 18, Issue 114, 2021, Pages 109-120]
Bioactive peptides Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme [Volume 18, Issue 119, 2021, Pages 307-318]
Biodegradable Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Biodegradable film Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Biodegradable film Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon [Volume 18, Issue 119, 2021, Pages 95-112]
Biodegradable film Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Biodegradable Films Optimization of biodegradable film production containing aqueous extract of Chubak root and nanoemulsion of rosemary essential oil based on gelatin by response surface methodology [Volume 18, Issue 119, 2021, Pages 85-94]
Biological activity Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Biological properties Production of wheat gluten bioactive peptides by Biarum carduchcorum extract [Volume 18, Issue 117, 2021, Pages 155-170]
Bionanocomposite Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil [Volume 18, Issue 111, 2021, Pages 201-213]
Bio-packaging Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Biosilage Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder [Volume 18, Issue 121, 2021, Pages 203-213]
Bio-yogurt Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Biscuits Enrichment of biscuits with protein to improve health effects [Volume 18, Issue 113, 2021, Pages 377-387]
Blackberry Impact of product geometry on accurate heat transfer modelling of irregular shaped fruit during blanching process [Volume 18, Issue 120, 2021, Pages 121-132]
Black Pepper Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Blanched pretreatment Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network [Volume 18, Issue 111, 2021, Pages 45-54]
Blanching The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying [Volume 18, Issue 111, 2021, Pages 371-382]
Blanching Impact of product geometry on accurate heat transfer modelling of irregular shaped fruit during blanching process [Volume 18, Issue 120, 2021, Pages 121-132]
Bleaching Investigation of the bleaching potential of Aluminum and Magnesium oxides in edible oil industry [Volume 18, Issue 117, 2021, Pages 21-33]
Boiling Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
Boswellia sacra Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot [Volume 18, Issue 114, 2021, Pages 25-34]
Bran Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks [Volume 18, Issue 117, 2021, Pages 365-377]
Bread The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads [Volume 18, Issue 111, 2021, Pages 117-129]
Bread Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Bread consumption Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Brix Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Broccoli Sprout Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Browning Evaluation of physicochemical properties of dried Damavandâs apple slices under the effect of grape pomace extract [Volume 18, Issue 119, 2021, Pages 35-45]
Buckwheat The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Bud flour Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Bulk bread Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]
Butter Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]

C

Caffeic acid The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin [Volume 18, Issue 111, 2021, Pages 267-277]
Cake Optimizing the formulation of functional cake with date syrup and inulin [Volume 18, Issue 111, 2021, Pages 147-157]
Cake The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period [Volume 18, Issue 113, 2021, Pages 247-259]
Cake Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature [Volume 18, Issue 114, 2021, Pages 291-303]
Cake Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake [Volume 18, Issue 115, 2021, Pages 327-338]
Cake Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses [Volume 18, Issue 116, 2021, Pages 15-27]
Cake nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup [Volume 18, Issue 118, 2021, Pages 157-166]
Cake Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake [Volume 18, Issue 119, 2021, Pages 259-274]
Cake Wheat Flour Substitution in Production of Reduced Gluten Pound Cake Using Millets [Volume 18, Issue 120, 2021, Pages 133-151]
Calorie The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread [Volume 18, Issue 113, 2021, Pages 351-361]
Candling Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Canola oil Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Cantaloupe Effect of two-step drying and ultrasound pretreatment on some physicochemical properties of cantaloupe slices [Volume 18, Issue 119, 2021, Pages 183-192]
Caraway Extract Effect of edible coating of Basil seed mucilage with different levels of black Caraway extract on quality and shelf life of lactic cheese [Volume 18, Issue 121, 2021, Pages 315-324]
Carbon Dioxide An Investigation about effects of mixture of carbon dioxide and nitrogen gas properties of raw bovine milk using response surface methodology [Volume 18, Issue 112, 2021, Pages 347-360]
Carboxymethyl cellulose Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in the formulation and improvement of low fat whipped cream properties [Volume 18, Issue 113, 2021, Pages 273-287]
Carboxymethyl cellulose Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4Â±1oC) [Volume 18, Issue 115, 2021, Pages 271-281]
Carboxymethylcellulose The effect of fat percentages, type of emulsifier and pressure of homogenization on over run, physicochemical, textural and sensory properties of vanilla ice cream [Volume 18, Issue 115, 2021, Pages 143-155]
Carboxymethylcellulose Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Carboxymethyl Chitosan Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Carp The effect of drying temperature on physicochemical properties of kilka and carp fish powder [Volume 18, Issue 115, 2021, Pages 129-141]
Carrot Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Carrots Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network [Volume 18, Issue 111, 2021, Pages 45-54]
Carum Copticum The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature [Volume 18, Issue 117, 2021, Pages 247-263]
Casein Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Cassava starch Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil [Volume 18, Issue 111, 2021, Pages 201-213]
Cast tape drying Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Celiac Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour [Volume 18, Issue 115, 2021, Pages 37-47]
Celiac Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Celiac Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Celiac bread Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 % [Volume 18, Issue 118, 2021, Pages 213-222]
Celiac disease Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Celiac disease Evaluation the effect of incorporating Ajowan powder (Carum copticum) on quality properties of gluten-free cake [Volume 18, Issue 120, 2021, Pages 85-98]
Cellulose Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Cellulose derivatives Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Characteristics Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]
Cheddar Evaluation of the effect of natural antioxidants of Crocetin and Bixin on the shelf life in Cheddar cheese [Volume 18, Issue 115, 2021, Pages 193-202]
Cheese Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese [Volume 18, Issue 119, 2021, Pages 205-215]
Chemical and sensory properties Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies [Volume 18, Issue 120, 2021, Pages 215-227]
Cherish Investigation on the effect of eremurus and colza oil on technological properties of dough and nutritional and organoleptic characteristic of Barbari bread [Volume 18, Issue 115, 2021, Pages 117-127]
Cherry tomato Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods [Volume 18, Issue 116, 2021, Pages 143-159]
Cherry tomato Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures [Volume 18, Issue 119, 2021, Pages 17-33]
Chia The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Chicken sausage Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage [Volume 18, Issue 119, 2021, Pages 217-229]
Chicken waste Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder [Volume 18, Issue 121, 2021, Pages 203-213]
Chickpea flour Study of prebiotic effect of chickpea flour on survival of probiotic Lactobacillus paracasei in fruit yoghurt containing apple puree and its qualitative properties [Volume 18, Issue 117, 2021, Pages 379-391]
Chicory Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria [Volume 18, Issue 118, 2021, Pages 1-13]
Chitosan Evaluation the effect of electricity flow on mechanical and permeability properties of chitosan film containing clay and silver nanoparticles [Volume 18, Issue 112, 2021, Pages 53-67]
Chitosan Effect of chitosan on the physico-chemical, microbiological and sensory properties of doogh [Volume 18, Issue 112, 2021, Pages 169-178]
Chitosan Evaluation of the effect of natural antioxidants of Crocetin and Bixin on the shelf life in Cheddar cheese [Volume 18, Issue 115, 2021, Pages 193-202]
Chitosan The effect of active film containing nano clay halloysite/carvacrol hybrid and chitosan on the growth of pathogenic fungi [Volume 18, Issue 115, 2021, Pages 225-233]
Chitosan The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature [Volume 18, Issue 117, 2021, Pages 247-263]
Chitosan Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Chitosan Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Chitosan nanoparticles (CSNPs) Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Chocolate Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Chromogenic medium Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection [Volume 18, Issue 118, 2021, Pages 79-91]
Chubak Optimization of biodegradable film production containing aqueous extract of Chubak root and nanoemulsion of rosemary essential oil based on gelatin by response surface methodology [Volume 18, Issue 119, 2021, Pages 85-94]
Chubak extract Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk [Volume 18, Issue 114, 2021, Pages 225-235]
Clove Essential Oil Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Coating Investigation of the effects of coating with xanthan and Balangu seed gums on the drying time of apricot slices in infrared system [Volume 18, Issue 111, 2021, Pages 295-303]
Coating Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Coating Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems [Volume 18, Issue 113, 2021, Pages 157-172]
Coating Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat [Volume 18, Issue 113, 2021, Pages 233-245]
Coating Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics of fresh chicken fillet during storage at 4 â [Volume 18, Issue 118, 2021, Pages 249-261]
Coating Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures [Volume 18, Issue 119, 2021, Pages 17-33]
Coating Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Coating Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Cocoa ice cream Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia [Volume 18, Issue 118, 2021, Pages 67-77]
Color changes Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method [Volume 18, Issue 115, 2021, Pages 181-191]
Color changes Effect of two-step drying and ultrasound pretreatment on some physicochemical properties of cantaloupe slices [Volume 18, Issue 119, 2021, Pages 183-192]
Colorimetric parameters Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Color indexes Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system [Volume 18, Issue 112, 2021, Pages 21-30]
Color indexes Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process [Volume 18, Issue 114, 2021, Pages 121-131]
Color indexes Effect of coatings with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices [Volume 18, Issue 118, 2021, Pages 55-65]
Color indices Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Color Parameters Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters [Volume 18, Issue 110, 2021, Pages 99-115]
Common antibiotics In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria [Volume 18, Issue 111, 2021, Pages 159-167]
Common carp head An investigation on antioxidative properties of different molecular weight fractions of protein hydrolysate produced from Common carp (Cyprinus carpio) head [Volume 18, Issue 119, 2021, Pages 319-330]
Composite Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Comsol Multiphysics Modeling of mass and heat transfer in deep fat frying processes and evaluation in potato model food system [Volume 18, Issue 111, 2021, Pages 345-360]
Concentrated yogurt Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design [Volume 18, Issue 112, 2021, Pages 309-321]
Concentration Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro" [Volume 18, Issue 110, 2021, Pages 1-9]
Confectionary cream Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream [Volume 18, Issue 121, 2021, Pages 13-24]
Contaminated groundwater Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Contaminated human and animal fertilizers Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Controlled pollination The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Convective heat transfer coefficient Modeling of mass and heat transfer in deep fat frying processes and evaluation in potato model food system [Volume 18, Issue 111, 2021, Pages 345-360]
Convective hot air Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Cornelean cherry Effect of postharvest calcium chloride treatment on the fruit quality and storage life of some Cornelean cherry genotypes (Cornus mas L) [Volume 18, Issue 116, 2021, Pages 131-141]
Corn oil Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Corn sourdough lactic acid Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 % [Volume 18, Issue 118, 2021, Pages 213-222]
Cornus mas Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Corn zein Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation [Volume 18, Issue 117, 2021, Pages 81-93]
Courgette Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Cream Study the antioxidant properties of different parts of saffron extract and their application in cream [Volume 18, Issue 113, 2021, Pages 289-299]
Cream Study the antibacterial properties of different parts of saffron extract and their application in cream [Volume 18, Issue 115, 2021, Pages 339-349]
Cream Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Crocetin / Bixin Nanoparticles Evaluation of the effect of natural antioxidants of Crocetin and Bixin on the shelf life in Cheddar cheese [Volume 18, Issue 115, 2021, Pages 193-202]
Cromatography investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods [Volume 18, Issue 116, 2021, Pages 231-246]
Crust Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Cucumber Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Cucumis melo cv. Khatooni Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties [Volume 18, Issue 119, 2021, Pages 293-306]
Cultural capital Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Cumin The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Cumin Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods [Volume 18, Issue 121, 2021, Pages 57-68]
Cumin essential oil Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Cup cake Investigating the possibility of low fat cup cakes using of inulin and xanthan gum [Volume 18, Issue 112, 2021, Pages 179-188]
Curcumin Producing an intelligent packaging based on peach gum and curcumin to detect the fish spoilage [Volume 18, Issue 117, 2021, Pages 171-182]
Curcumin Production of curcumin-loaded lipid nanocarriers and assessment of its qualitative characteristic [Volume 18, Issue 117, 2021, Pages 277-287]
Cyclic Voltammetry Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Cyclic Voltammetry Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry [Volume 18, Issue 116, 2021, Pages 293-303]
Cydonia oblonga gum Inverstigation of structural and sensory physicochemical properties of low â fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums [Volume 18, Issue 111, 2021, Pages 131-146]
Cynodon dactylon Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions [Volume 18, Issue 121, 2021, Pages 365-379]

D

Dairy dessert Inverstigation of structural and sensory physicochemical properties of low â fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums [Volume 18, Issue 111, 2021, Pages 131-146]
Dairy dessert Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert [Volume 18, Issue 113, 2021, Pages 329-337]
Dairy products The effect of high pressure processing (HPP) on milk and milk products [Volume 18, Issue 121, 2021, Pages 131-146]
Date liquid sugar Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology [Volume 18, Issue 113, 2021, Pages 121-134]
Date liquid sugar Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies [Volume 18, Issue 120, 2021, Pages 215-227]
Dates Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar [Volume 18, Issue 110, 2021, Pages 165-176]
Date syrup Optimizing the formulation of functional cake with date syrup and inulin [Volume 18, Issue 111, 2021, Pages 147-157]
Date syrup Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert [Volume 18, Issue 113, 2021, Pages 329-337]
Date syrup nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup [Volume 18, Issue 118, 2021, Pages 157-166]
Deep fat frying Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process [Volume 18, Issue 114, 2021, Pages 121-131]
Deep-fat frying Modeling of Kinetic Changes of Ostrich Meat Color during Deep Fat Frying by Image Processing [Volume 18, Issue 111, 2021, Pages 361-369]
Deep frying The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying [Volume 18, Issue 111, 2021, Pages 371-382]
Deep frying Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Deep frying Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
Design Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread [Volume 18, Issue 118, 2021, Pages 223-235]
Diabetes Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour [Volume 18, Issue 115, 2021, Pages 37-47]
Dianthus L investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods [Volume 18, Issue 116, 2021, Pages 231-246]
Dietary fiber The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken [Volume 18, Issue 118, 2021, Pages 237-247]
Dietary syrup Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Different solvents The effect of extraction solvent on antioxidant activity, total phenol content and total flavonoid content of Postia puberula [Volume 18, Issue 113, 2021, Pages 19-27]
Dill essential oil Application of essential oils of dill (Anethum graveolens L.) for improvement of quality and shelf-life of natural raisins [Volume 18, Issue 115, 2021, Pages 23-35]
Dill essential oil Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology [Volume 18, Issue 118, 2021, Pages 313-323]
Disc diffusion Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro [Volume 18, Issue 119, 2021, Pages 133-142]
Disk diffusion agar Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 18, Issue 112, 2021, Pages 189-198]
Doogh Effect of chitosan on the physico-chemical, microbiological and sensory properties of doogh [Volume 18, Issue 112, 2021, Pages 169-178]
Doogh Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods [Volume 18, Issue 117, 2021, Pages 133-143]
Doogh Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology [Volume 18, Issue 118, 2021, Pages 313-323]
Doogh The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh) [Volume 18, Issue 119, 2021, Pages 393-409]
Doogh Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Double layer encapsulation Double layer encapsulation of Lactobacillus acidophilus by Emulsion and spray-drying Techniques: Study of characteristics and survival of microcapsules under simulated gastrointestinal conditions [Volume 18, Issue 121, 2021, Pages 237-248]
Dough Assessment of the effect of trypsin enzyme and probiotic bacteria on physicochemical, microbial and sensory properties of Dough [Volume 18, Issue 114, 2021, Pages 109-120]
Doughnut Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant [Volume 18, Issue 113, 2021, Pages 261-271]
DPPH The effect of extraction solvent on antioxidant activity, total phenol content and total flavonoid content of Postia puberula [Volume 18, Issue 113, 2021, Pages 19-27]
DPPH Evaluation the effect of different solvents and extraction method on phytochemical content and antioxidant activity of Moringa oleifera leaf extract [Volume 18, Issue 114, 2021, Pages 133-145]
DPPH Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction [Volume 18, Issue 117, 2021, Pages 197-206]
Dried fig Role of glass transition temperature in color and textural changes of dried fig [Volume 18, Issue 116, 2021, Pages 221-229]
Drug resistance Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage [Volume 18, Issue 110, 2021, Pages 49-57]
Drying The effect of drying temperature on physicochemical properties of kilka and carp fish powder [Volume 18, Issue 115, 2021, Pages 129-141]
Drying Modelling of drying and rehydration of pears using different mathematical models [Volume 18, Issue 119, 2021, Pages 157-168]
Drying Development of a mathematical model for predicting moisture changes in pear during convective drying [Volume 18, Issue 120, 2021, Pages 283-294]
Drying kinetics Determination of drying kinetics of Allium stipitatum under a proposed combined microwave-hot air method and investigation of effect of operating conditions on its color parameters [Volume 18, Issue 110, 2021, Pages 99-115]
Drying kinetics Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Drying Methods The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Drying Stevia Effect of temperature and speed of air dryer on drying kinetic and phenolic compounds of stevia leaf [Volume 18, Issue 115, 2021, Pages 259-271]
Drying time Investigation of the effects of coating with xanthan and Balangu seed gums on the drying time of apricot slices in infrared system [Volume 18, Issue 111, 2021, Pages 295-303]
Ducrosia anethifolia Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Dunaliella salina The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt [Volume 18, Issue 117, 2021, Pages 95-107]

E

E.coli Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods [Volume 18, Issue 121, 2021, Pages 57-68]
Ecoli O157:H7 Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Economic capital Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Edible coating Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry [Volume 18, Issue 112, 2021, Pages 81-95]
Edible coating Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology [Volume 18, Issue 116, 2021, Pages 39-53]
Edible coating Effect of edible coating of Basil seed mucilage with different levels of black Caraway extract on quality and shelf life of lactic cheese [Volume 18, Issue 121, 2021, Pages 315-324]
Edible coatings The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage [Volume 18, Issue 119, 2021, Pages 169-182]
Edible coatings Evaluation of antimicrobial and antioxidant effect of sodium caseinate edible coating enriched with rosemary essential oil (Rosmarinus officinalis) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage [Volume 18, Issue 120, 2021, Pages 39-50]
Edible colors Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Edible film Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat [Volume 18, Issue 111, 2021, Pages 233-250]
Edible film Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat [Volume 18, Issue 113, 2021, Pages 233-245]
Edible film Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet [Volume 18, Issue 114, 2021, Pages 45-55]
Edible film Preparation of Gelatin Emulsion Films by Emulsion Pickering Method Containing Chitin Nanoparticles [Volume 18, Issue 120, 2021, Pages 305-316]
Edible Oil Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry [Volume 18, Issue 116, 2021, Pages 293-303]
Egg Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake [Volume 18, Issue 115, 2021, Pages 327-338]
Egg Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature [Volume 18, Issue 118, 2021, Pages 107-118]
Egg Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Egg quality assessment Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Elaeagnus angustifolia L. powder Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil [Volume 18, Issue 110, 2021, Pages 79-86]
Electrochemical Biosensor Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Electrospinning Use of Electrospun Chitosan Nanofibers as Nanocarriers of Artemisia sieberi Extract: Evaluation of Properties and Antimicrobial effects [Volume 18, Issue 112, 2021, Pages 323-334]
Electrospinning Electrospun zein nanofibers as a nanocarrier of Eucalyptus essential oil: Characterization, and antimicrobial properties [Volume 18, Issue 121, 2021, Pages 81-91]
Emulsifier The effect of fat percentages, type of emulsifier and pressure of homogenization on over run, physicochemical, textural and sensory properties of vanilla ice cream [Volume 18, Issue 115, 2021, Pages 143-155]
Emulsion Double layer encapsulation of Lactobacillus acidophilus by Emulsion and spray-drying Techniques: Study of characteristics and survival of microcapsules under simulated gastrointestinal conditions [Volume 18, Issue 121, 2021, Pages 237-248]
Emulsion film Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder [Volume 18, Issue 118, 2021, Pages 93-105]
Encapsulation Encapsulation of Lactobacillus reuteri probiotic bacteria using soy protein isolate and whey protein isolate and inulin and Evaluation of its viability during storage and simulated gastrointestinal conditions [Volume 18, Issue 110, 2021, Pages 69-77]
Encapsulation Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Encapsulation Use of Electrospun Chitosan Nanofibers as Nanocarriers of Artemisia sieberi Extract: Evaluation of Properties and Antimicrobial effects [Volume 18, Issue 112, 2021, Pages 323-334]
Encapsulation The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient [Volume 18, Issue 116, 2021, Pages 1-13]
Encapsulation Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Encapsulation Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Encapsulation Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method [Volume 18, Issue 120, 2021, Pages 263-281]
Enrichment The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads [Volume 18, Issue 111, 2021, Pages 117-129]
Enrichment Enrichment of biscuits with protein to improve health effects [Volume 18, Issue 113, 2021, Pages 377-387]
Enrichment Investigation of physical-chemical and sensory properties of jelly enriched with calcium and vitamin D3 [Volume 18, Issue 116, 2021, Pages 103-115]
Enterococcus Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese [Volume 18, Issue 120, 2021, Pages 111-119]
Eremurus Luteus Root Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Eruca Sativa Investigation on the effect of eremurus and colza oil on technological properties of dough and nutritional and organoleptic characteristic of Barbari bread [Volume 18, Issue 115, 2021, Pages 117-127]
Escherichia coli bacteria Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Escherichia Coli O157: H7 Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection [Volume 18, Issue 118, 2021, Pages 79-91]
Essence Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila [Volume 18, Issue 110, 2021, Pages 59-68]
Essential oil Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio [Volume 18, Issue 111, 2021, Pages 279-294]
Essential oil Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot [Volume 18, Issue 114, 2021, Pages 25-34]
Essential oil Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
Essential oil Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
Essential oil The effect of active film containing nano clay halloysite/carvacrol hybrid and chitosan on the growth of pathogenic fungi [Volume 18, Issue 115, 2021, Pages 225-233]
Essential oil Evaluation of physicochemical properties, antioxidant and sensory activity of three types of functional low-fat probiotic yogurt [Volume 18, Issue 116, 2021, Pages 117-129]
Essential oil Effect of adding coriander seed essential oil on some characteristics of ground lamb inoculated with Listeria innocua during storage [Volume 18, Issue 116, 2021, Pages 161-170]
Essential oil Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage [Volume 18, Issue 116, 2021, Pages 195-203]
Essential oil Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Essential oil Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro [Volume 18, Issue 118, 2021, Pages 263-271]
Essential oil Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Essential oil Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An âin vitroâ study [Volume 18, Issue 119, 2021, Pages 61-76]
Essential oil Evaluation of physicochemical and sensory properties of Jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon [Volume 18, Issue 119, 2021, Pages 95-112]
Essential oils The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Essential oils An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Ethanol Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction [Volume 18, Issue 117, 2021, Pages 197-206]
Ethanolic and aqueous extract Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Ethanolic extract Study the antioxidant properties of different parts of saffron extract and their application in cream [Volume 18, Issue 113, 2021, Pages 289-299]
Eucalyptus Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Eucalyptus essential oil Electrospun zein nanofibers as a nanocarrier of Eucalyptus essential oil: Characterization, and antimicrobial properties [Volume 18, Issue 121, 2021, Pages 81-91]
Eucalyptus globulus Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage [Volume 18, Issue 110, 2021, Pages 49-57]
Eugenia caryophyllata Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Eugenol Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics [Volume 18, Issue 119, 2021, Pages 47-59]
Extensograph The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Extract Investigation of the minimum inhibitory concentration and minimum bactericidal concentration Malva sylvestris extracts and their interaction on some pathogenic bacteria in vitro [Volume 18, Issue 112, 2021, Pages 69-79]
Extract Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts [Volume 18, Issue 113, 2021, Pages 301-311]
Extract Optimization of ethanolic extracts of walnut green peel extracted by Microwave method and investigation of their antioxidant properties [Volume 18, Issue 115, 2021, Pages 283-298]
Extract Study the antibacterial properties of different parts of saffron extract and their application in cream [Volume 18, Issue 115, 2021, Pages 339-349]
Extract Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Extract Evaluation of different extraction methods of phytochemical and antioxidant compounds of Moringa oleifera leaf extract [Volume 18, Issue 121, 2021, Pages 163-172]
Extract Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Extraction Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Extraction Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field [Volume 18, Issue 114, 2021, Pages 305-317]
Extraction The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Extraction Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound [Volume 18, Issue 120, 2021, Pages 1-11]
Extraction Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots [Volume 18, Issue 120, 2021, Pages 27-38]
Extraction kinetics Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Extraction yield Ohmic assisted hydrodistillation extraction of musk willow (Salix aegyptiaca L.) essential oil and artificial neural network modeling of extraction kinetic [Volume 18, Issue 120, 2021, Pages 173-186]
Extract of sour lemon peel Antimicrobial Effects of Hydroalcoholic Extract of Sour Lemon Peel on G- Bacteria and G+ Bacteria [Volume 18, Issue 116, 2021, Pages 55-65]
Extrusion Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks [Volume 18, Issue 117, 2021, Pages 365-377]

F

Falafel Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Farinograph The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Farinograph Investigation on the effect of eremurus and colza oil on technological properties of dough and nutritional and organoleptic characteristic of Barbari bread [Volume 18, Issue 115, 2021, Pages 117-127]
Farinograph properties Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour [Volume 18, Issue 113, 2021, Pages 197-209]
Fast Food Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Fat replacement Optimizing the formulation of functional cake with date syrup and inulin [Volume 18, Issue 111, 2021, Pages 147-157]
Fat replacement Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it [Volume 18, Issue 116, 2021, Pages 277-292]
Fat replacer Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Fats Oxidation Effect of Stachys schtschegleevii essential oil and storage time on chemical and microbial properties of minced calf meat by response surface method [Volume 18, Issue 112, 2021, Pages 271-282]
Fat substitute Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake [Volume 18, Issue 119, 2021, Pages 259-274]
Fatty acids Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei) [Volume 18, Issue 115, 2021, Pages 203-212]
Fatty acids The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Fatty acids Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]
Fennel essential oil Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Fennel powder Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Fenugreek gum Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Fermentation Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar [Volume 18, Issue 110, 2021, Pages 165-176]
Fermentation Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Fermentation Investigating on Increasing the Shelf life of Steamed Bread Containing Rye Flour by Adding Polyol and Modifying the Fermentation [Volume 18, Issue 115, 2021, Pages 299-309]
Fermentation Comparison of Physicochemical Properties and Antioxidant Activities of traditional and industrial vinegars [Volume 18, Issue 121, 2021, Pages 173-184]
Fermentation time Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 [Volume 18, Issue 111, 2021, Pages 103-115]
Fermented Doughnut Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Fermented Doughnut Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation [Volume 18, Issue 117, 2021, Pages 81-93]
Ferric reducing power Optimization of phenol compound extraction and antioxidant activity of Pistacia khinjuk fruits by ultrasonic waves based on a Response Surface Methodology [Volume 18, Issue 115, 2021, Pages 97-115]
Ferulago angulata Boiss Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Fiber The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread [Volume 18, Issue 113, 2021, Pages 351-361]
Fiber The effect of fiber extracted from Citrus uranium L. on physico-chemical & sensorial characteristics of low-fat ice cream [Volume 18, Issue 117, 2021, Pages 333-341]
Film Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Fine wheat powder Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder [Volume 18, Issue 118, 2021, Pages 93-105]
Finite Difference Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying [Volume 18, Issue 114, 2021, Pages 263-275]
Finite Difference Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Finite element Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Finite element Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process [Volume 18, Issue 116, 2021, Pages 171-181]
Finite element Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method [Volume 18, Issue 116, 2021, Pages 337-346]
Firmness Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei' [Volume 18, Issue 110, 2021, Pages 117-128]
Fishery by-products The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties [Volume 18, Issue 111, 2021, Pages 383-395]
Fish paste The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste [Volume 18, Issue 113, 2021, Pages 313-328]
Fish powder The effect of drying temperature on physicochemical properties of kilka and carp fish powder [Volume 18, Issue 115, 2021, Pages 129-141]
Fish Protein Concentrate The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads [Volume 18, Issue 111, 2021, Pages 117-129]
Flat bread Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread [Volume 18, Issue 118, 2021, Pages 223-235]
Flavored milk Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup [Volume 18, Issue 112, 2021, Pages 11-19]
Flavourzyme Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme [Volume 18, Issue 119, 2021, Pages 307-318]
Flaxseed extract Sensitivity analysis of regression models of physicochemical and rheological properties of kashk containing flaxseed extract [Volume 18, Issue 117, 2021, Pages 321-331]
Flaxseed flour Production of functional low-fat yogurt fortified with flaxseed flour [Volume 18, Issue 114, 2021, Pages 277-289]
Flaxseed oil The Effect of Purslane and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics [Volume 18, Issue 115, 2021, Pages 213-224]
Flesh firmness Role of glass transition temperature in color and textural changes of dried fig [Volume 18, Issue 116, 2021, Pages 221-229]
Food additive An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Food preservative Investigation of the minimum inhibitory concentration and the minimum bactericidal concentration of Eucalyptus globulus essential oil on a number of pathogenic bacteria and the cause of food spoilage [Volume 18, Issue 110, 2021, Pages 49-57]
Food safety An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Food sample Analysis Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Foodstuffs Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method [Volume 18, Issue 116, 2021, Pages 337-346]
Food Waste Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties [Volume 18, Issue 119, 2021, Pages 293-306]
Fortification Fortification of energy food using Iranian native gums [Volume 18, Issue 113, 2021, Pages 101-108]
Fortification Production of functional low-fat yogurt fortified with flaxseed flour [Volume 18, Issue 114, 2021, Pages 277-289]
FPH The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties [Volume 18, Issue 111, 2021, Pages 383-395]
Fractal dimension Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Fractional Inhibitory Concentration Investigation of the minimum inhibitory concentration and minimum bactericidal concentration Malva sylvestris extracts and their interaction on some pathogenic bacteria in vitro [Volume 18, Issue 112, 2021, Pages 69-79]
Free radical scavenging Optimization of phenol compound extraction and antioxidant activity of Pistacia khinjuk fruits by ultrasonic waves based on a Response Surface Methodology [Volume 18, Issue 115, 2021, Pages 97-115]
Free radical scavenging power optimization of phenolic compounds extraction of chestnut (Aesculus hippocastanum) fruit extract by response surface methodology and and Evaluation of Its Antioxidant Activity on Oxidative Stability of Soybean Oil [Volume 18, Issue 120, 2021, Pages 389-400]
Freeze drying Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Freezing Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Freezing Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process [Volume 18, Issue 116, 2021, Pages 171-181]
Freezing Time Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process [Volume 18, Issue 116, 2021, Pages 171-181]
Fresh pistachios Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions [Volume 18, Issue 114, 2021, Pages 181-194]
Fruit yoghurt containing apple Study of prebiotic effect of chickpea flour on survival of probiotic Lactobacillus paracasei in fruit yoghurt containing apple puree and its qualitative properties [Volume 18, Issue 117, 2021, Pages 379-391]
Frying oil Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City [Volume 18, Issue 111, 2021, Pages 331-343]
FTA Extraction and analysis of production process Failures using PFMEA logic (case study: Kurdistan Sugar factory) [Volume 18, Issue 111, 2021, Pages 89-101]
FTIR analysis Effect of cold plasma on structural and rheological properties of Guar gum [Volume 18, Issue 114, 2021, Pages 35-44]
Fumaria officinalis investigate phenol and antioxidant properties of plant extract of Dianthus caryophylus and Fumaria vaillanti with TLC and HPLC methods [Volume 18, Issue 116, 2021, Pages 231-246]
Functional The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties [Volume 18, Issue 113, 2021, Pages 91-100]
Functional Production of functional low-fat yogurt fortified with flaxseed flour [Volume 18, Issue 114, 2021, Pages 277-289]
Functional Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses [Volume 18, Issue 116, 2021, Pages 15-27]
Functional Evaluation of physicochemical properties, antioxidant and sensory activity of three types of functional low-fat probiotic yogurt [Volume 18, Issue 116, 2021, Pages 117-129]
Functional Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids [Volume 18, Issue 118, 2021, Pages 337-348]
Functional Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]
Functional cookie Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour) [Volume 18, Issue 119, 2021, Pages 243-258]
Functional Cookies Evaluation of effect of triticale and powder and essential oil of ginger on production of functional cookies [Volume 18, Issue 120, 2021, Pages 365-378]
Functional groups Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An âin vitroâ study [Volume 18, Issue 119, 2021, Pages 61-76]
Functional properties The review of hydrolyzed protein from fishery by-product: Production methods, application, Biological Properties [Volume 18, Issue 111, 2021, Pages 383-395]
Functional properties Production of wheat gluten bioactive peptides by Biarum carduchcorum extract [Volume 18, Issue 117, 2021, Pages 155-170]
Functional property Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Fungal rot Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot [Volume 18, Issue 114, 2021, Pages 25-34]
Fuzzy Logic Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods [Volume 18, Issue 116, 2021, Pages 143-159]

G

Gamma rays Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate [Volume 18, Issue 116, 2021, Pages 29-37]
Garden cress seed gum antioxidant activity of nano-encapsulated free and bounded phenol [Volume 18, Issue 118, 2021, Pages 349-361]
Garlic Mathematical modeling of thin-layer garlic with hot air dryer and under vacuum [Volume 18, Issue 113, 2021, Pages 363-375]
Garlic Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria [Volume 18, Issue 118, 2021, Pages 1-13]
Garlic essential oil Effect of active edible starched-based coating containing garlic and lemon peel essential oils on the characteristics of Barred mackerel (Scomberomorus commerrson) fillet [Volume 18, Issue 120, 2021, Pages 153-171]
Gas flushing An Investigation about effects of mixture of carbon dioxide and nitrogen gas properties of raw bovine milk using response surface methodology [Volume 18, Issue 112, 2021, Pages 347-360]
GC/MS The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Gel Optimization of pectin extract from pomace waste using response-surface methodology [Volume 18, Issue 117, 2021, Pages 207-216]
Gelatin Investigation the effect of ZnO and Î²-glucan on chemical and microbial characteristic of gelatin based biodegradable film over storage of chicken fillet [Volume 18, Issue 114, 2021, Pages 169-180]
Gelatin Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer [Volume 18, Issue 115, 2021, Pages 69-81]
Gelatin Study effect of gelatin on foaming properties of albumin and sodium caseinate proteins [Volume 18, Issue 117, 2021, Pages 217-228]
Gelatin Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics of fresh chicken fillet during storage at 4 â [Volume 18, Issue 118, 2021, Pages 249-261]
Gelatin Preparation of Gelatin Emulsion Films by Emulsion Pickering Method Containing Chitin Nanoparticles [Volume 18, Issue 120, 2021, Pages 305-316]
Gellan Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Germinated mung bean Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]
Germination Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature [Volume 18, Issue 114, 2021, Pages 291-303]
Germination The effect of adding quinoa flour and germinated wheat flour on the physicochemicalØ microbial and sensory properties of sponge cake [Volume 18, Issue 119, 2021, Pages 375-392]
Ghavoot The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Ghavoot Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]
Gilan Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Ginger Evaluation of effect of triticale and powder and essential oil of ginger on production of functional cookies [Volume 18, Issue 120, 2021, Pages 365-378]
Ginger extract (Zingiber Officinale) Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale) [Volume 18, Issue 121, 2021, Pages 265-273]
Glass transition temperature Role of glass transition temperature in color and textural changes of dried fig [Volume 18, Issue 116, 2021, Pages 221-229]
Glucose oxidase Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
Glucose oxidase Synergistic evaluation of glucose oxidase and lipase enzymes on rheological properties of barberry flour formulated with relative replacement of corn flour [Volume 18, Issue 118, 2021, Pages 43-54]
Gluten Production of wheat gluten bioactive peptides by Biarum carduchcorum extract [Volume 18, Issue 117, 2021, Pages 155-170]
Gluten Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Gluten free bread The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread [Volume 18, Issue 119, 2021, Pages 1-15]
Gluten substitute Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation [Volume 18, Issue 117, 2021, Pages 81-93]
Glycyrrhizia glabra Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour [Volume 18, Issue 115, 2021, Pages 37-47]
Gold Nanoparticles Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Gram positive and gram negative bacteria Antimicrobial Effects of Hydroalcoholic Extract of Sour Lemon Peel on G- Bacteria and G+ Bacteria [Volume 18, Issue 116, 2021, Pages 55-65]
Grape molasses Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses [Volume 18, Issue 116, 2021, Pages 15-27]
Grapes Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage [Volume 18, Issue 112, 2021, Pages 113-125]
Grape syrup Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup [Volume 18, Issue 112, 2021, Pages 11-19]
Grape syrup Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Graphene-quantum dot nanoparticle Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Grapvine Comparison of phenolic compounds and antioxidant activity of two grapvine root cultivars Rasha and Qzel Ozum [Volume 18, Issue 111, 2021, Pages 1-12]
Green banana flour Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it [Volume 18, Issue 116, 2021, Pages 277-292]
Green banana flour Comparison of the effectiveness of two prebiotics inulin and green banana flour on the survival of Lactobacillus plantarum and Bacillus coagulans in low-calorie synbiotic yogurt [Volume 18, Issue 117, 2021, Pages 49-63]
Green behavior Investigating Effective Factors on the buying behavior of consumers of green food products [Volume 18, Issue 117, 2021, Pages 343-352]
Green tea extract Effect of addition of green tea extract and stevia rebaudiana to kombucha on its physicochemical and antioxidant properties [Volume 18, Issue 114, 2021, Pages 333-347]
Guar Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Guar Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4Â±1oC) [Volume 18, Issue 115, 2021, Pages 271-281]
Guar Gum Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour [Volume 18, Issue 113, 2021, Pages 197-209]
Guar Gum Effect of cold plasma on structural and rheological properties of Guar gum [Volume 18, Issue 114, 2021, Pages 35-44]
Guar Gum Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Guar Gum Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Gum Fortification of energy food using Iranian native gums [Volume 18, Issue 113, 2021, Pages 101-108]
Gum arabic Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method [Volume 18, Issue 120, 2021, Pages 263-281]

H

Hamburger Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Heat Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction [Volume 18, Issue 117, 2021, Pages 197-206]
Heat Transfer Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying [Volume 18, Issue 114, 2021, Pages 263-275]
Heat Transfer Comparison of two different numerical modeling for predicting the temperature of hamburger patty during freezing process. [Volume 18, Issue 115, 2021, Pages 351-361]
Heat Transfer Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method [Volume 18, Issue 116, 2021, Pages 337-346]
Heavy metals Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain [Volume 18, Issue 114, 2021, Pages 359-370]
Heavy metals Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry [Volume 18, Issue 116, 2021, Pages 293-303]
Heavy metals A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing [Volume 18, Issue 116, 2021, Pages 371-389]
Herbal Drinks Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria [Volume 18, Issue 118, 2021, Pages 1-13]
High performance liquid chromatography Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil [Volume 18, Issue 110, 2021, Pages 79-86]
High pressure processing The effect of high pressure processing (HPP) on milk and milk products [Volume 18, Issue 121, 2021, Pages 131-146]
Hot air drying Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss. [Volume 18, Issue 117, 2021, Pages 119-132]
Hot air Frying Process - Mass Transfer - Moisture Kinetics - Activation Energy The study of moisture kinetics and mass transfer parameters during hot air frying in potato chips [Volume 18, Issue 116, 2021, Pages 357-369]
HPLC Application of a new extraction method coupled to high performance liquid chromatography for tetracyclines monitoring in cow milk [Volume 18, Issue 113, 2021, Pages 339-349]
Huso huso Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Hybrid Dryer The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Hydrocolloid Inverstigation of structural and sensory physicochemical properties of low â fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums [Volume 18, Issue 111, 2021, Pages 131-146]
Hydrocolloid Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Hydrocolloid Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Hydrocolloids Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology [Volume 18, Issue 116, 2021, Pages 39-53]
Hydrocolloids Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids [Volume 18, Issue 118, 2021, Pages 337-348]
Hydrogel The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin [Volume 18, Issue 111, 2021, Pages 267-277]
Hydrogen peroxide Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio [Volume 18, Issue 111, 2021, Pages 279-294]
Hydrolyzed protein Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage [Volume 18, Issue 121, 2021, Pages 301-313]
Hyssopus officinalis Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro" [Volume 18, Issue 110, 2021, Pages 1-9]

I

Ice cream The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties [Volume 18, Issue 113, 2021, Pages 91-100]
Ice cream Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Ice milk Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk [Volume 18, Issue 114, 2021, Pages 225-235]
IDEF0 Extraction and analysis of production process Failures using PFMEA logic (case study: Kurdistan Sugar factory) [Volume 18, Issue 111, 2021, Pages 89-101]
Identification Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods [Volume 18, Issue 114, 2021, Pages 1-14]
Identification Isolation and identification of mould contaminating UF cheeses in Fasa city [Volume 18, Issue 121, 2021, Pages 107-116]
Image processing Modeling of Kinetic Changes of Ostrich Meat Color during Deep Fat Frying by Image Processing [Volume 18, Issue 111, 2021, Pages 361-369]
Image processing Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems [Volume 18, Issue 113, 2021, Pages 157-172]
Image processing Detection of snail pest in citrus orchard under different lighting conditions using deep neural networks [Volume 18, Issue 115, 2021, Pages 157-169]
Image processing Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods [Volume 18, Issue 116, 2021, Pages 143-159]
Image processing Study effect of gelatin on foaming properties of albumin and sodium caseinate proteins [Volume 18, Issue 117, 2021, Pages 217-228]
Immersion and Fumigant methods Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage [Volume 18, Issue 112, 2021, Pages 113-125]
Immunoaffinity column clean-up Aflatoxin Contamination in Retailed Elaeagnus angustifolia Powder in Ardabil [Volume 18, Issue 110, 2021, Pages 79-86]
Incubation Optimization and Modeling of Gamma Aminobutyric Acid (GABA) Extraction Conditions from Lactobacillus brevis IRBC10818 Affected by Heat Shock by Response Surface Methodology [Volume 18, Issue 118, 2021, Pages 167-180]
Independent variables Optimization of phenol compound extraction and antioxidant activity of Pistacia khinjuk fruits by ultrasonic waves based on a Response Surface Methodology [Volume 18, Issue 115, 2021, Pages 97-115]
Industrial production method Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]
Infrared Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Infrared dryer Effect of coatings with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices [Volume 18, Issue 118, 2021, Pages 55-65]
Infrared drying Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process [Volume 18, Issue 114, 2021, Pages 237-250]
Infrared radiation Effect of edible coatings on the color and surface changes of apricot slices during drying in infrared system [Volume 18, Issue 112, 2021, Pages 21-30]
Inhibition zone Evaluation of the minimum inhibitory concentration and minimum bactericidal concentration of Hyssopus officinalis extract on a number of Gram-positive and Gram-negative bacteria: A study "in vitro" [Volume 18, Issue 110, 2021, Pages 1-9]
Intelligent Packaging Producing an intelligent packaging based on peach gum and curcumin to detect the fish spoilage [Volume 18, Issue 117, 2021, Pages 171-182]
Internal quality Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature [Volume 18, Issue 118, 2021, Pages 107-118]
Interstitial contamination of vegetables Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Inulin Optimizing the formulation of functional cake with date syrup and inulin [Volume 18, Issue 111, 2021, Pages 147-157]
Inulin Investigating the possibility of low fat cup cakes using of inulin and xanthan gum [Volume 18, Issue 112, 2021, Pages 179-188]
Inulin The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties [Volume 18, Issue 113, 2021, Pages 91-100]
Inulin Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology [Volume 18, Issue 113, 2021, Pages 121-134]
Inulin Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Inulin Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses [Volume 18, Issue 116, 2021, Pages 15-27]
Inulin Comparison of the effectiveness of two prebiotics inulin and green banana flour on the survival of Lactobacillus plantarum and Bacillus coagulans in low-calorie synbiotic yogurt [Volume 18, Issue 117, 2021, Pages 49-63]
Invertase Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
Invitro Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Ionic liquid Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Iranian honeys Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples [Volume 18, Issue 114, 2021, Pages 319-332]
Irradiation Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate [Volume 18, Issue 116, 2021, Pages 29-37]
Isolation Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods [Volume 18, Issue 114, 2021, Pages 1-14]
Isolation Isolation and identification of mould contaminating UF cheeses in Fasa city [Volume 18, Issue 121, 2021, Pages 107-116]

K

Kashk Sensitivity analysis of regression models of physicochemical and rheological properties of kashk containing flaxseed extract [Volume 18, Issue 117, 2021, Pages 321-331]
Ketchup sauce Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology [Volume 18, Issue 113, 2021, Pages 121-134]
Keyword: Citrus Detection of snail pest in citrus orchard under different lighting conditions using deep neural networks [Volume 18, Issue 115, 2021, Pages 157-169]
Keywords: Antioxidant properties Comparison of Physicochemical Properties and Antioxidant Activities of traditional and industrial vinegars [Volume 18, Issue 121, 2021, Pages 173-184]
Keywords: Carboxymethyl Cellulose Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio [Volume 18, Issue 111, 2021, Pages 279-294]
Keywords: Norbixin Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro [Volume 18, Issue 119, 2021, Pages 133-142]
Keywords: Weight loss Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei' [Volume 18, Issue 110, 2021, Pages 117-128]
Kilka fish powder Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder [Volume 18, Issue 121, 2021, Pages 203-213]
Kinetic Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots [Volume 18, Issue 120, 2021, Pages 27-38]
Kinetic model Development of shelf-life kinetic model for perforated modified atmosphere packaging of fresh-cut Romaine lettuce [Volume 18, Issue 115, 2021, Pages 235-246]
Kinetic Modeling Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Knowledge Investigating Effective Factors on the buying behavior of consumers of green food products [Volume 18, Issue 117, 2021, Pages 343-352]
Knowledge Management An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Knowledge Transfer Knowledge Transfer from a research institute to rural producers to improve the safety and health conditions of traditional dairy products; Case study - Lighvan cheese [Volume 18, Issue 118, 2021, Pages 141-155]
Knowledge Transfer An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Kombucha beverage Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]

L

Lactic cheese Effect of edible coating of Basil seed mucilage with different levels of black Caraway extract on quality and shelf life of lactic cheese [Volume 18, Issue 121, 2021, Pages 315-324]
Lactobacillus Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]
Lactobacillus acidiphillus Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from BuffaloÂ´s colostrum & milk [Volume 18, Issue 116, 2021, Pages 247-257]
Lactobacillus acidophilus Investigation of the possibility of producing synbiotic herbal tea based on chicory, garlic and Jerusalem artichoke by probiotic bacteria [Volume 18, Issue 118, 2021, Pages 1-13]
Lactobacillus acidophilus Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Lactobacillus acidophilus Double layer encapsulation of Lactobacillus acidophilus by Emulsion and spray-drying Techniques: Study of characteristics and survival of microcapsules under simulated gastrointestinal conditions [Volume 18, Issue 121, 2021, Pages 237-248]
Lactobacillus brevis Identification of gamma aminobutyric acid produced by Lactobacillus brevis PML1 by Thin layer chromatography method in culture medium containing monosodium glutamate (MSG) [Volume 18, Issue 120, 2021, Pages 379-387]
Lactobacillus casei LAFTI-L26 Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Lactobacillus Fermentum The effect of inulin on the viability of Lactobacillus fermentum strain 4-17 in probiotic ice cream and evaluation of its microbial and physicochemical properties [Volume 18, Issue 113, 2021, Pages 91-100]
Lactobacillus paracasei Study of prebiotic effect of chickpea flour on survival of probiotic Lactobacillus paracasei in fruit yoghurt containing apple puree and its qualitative properties [Volume 18, Issue 117, 2021, Pages 379-391]
Lactobacillus plantarum Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Lactobacillus plantarum Comparison of the effectiveness of two prebiotics inulin and green banana flour on the survival of Lactobacillus plantarum and Bacillus coagulans in low-calorie synbiotic yogurt [Volume 18, Issue 117, 2021, Pages 49-63]
Lactobacillus plantarum Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Lactobacillus plantarum Investigating the possibility of producing celiac bread using Lactic Acid Corn sourdough using Lactobacillus plantarum At two levels of 5 and 10 % [Volume 18, Issue 118, 2021, Pages 213-222]
Lactobacillus plantarum Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Lactobacillus reuteri Encapsulation of Lactobacillus reuteri probiotic bacteria using soy protein isolate and whey protein isolate and inulin and Evaluation of its viability during storage and simulated gastrointestinal conditions [Volume 18, Issue 110, 2021, Pages 69-77]
Lactobacillus rhamnosus Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Lactoferrin Evaluation of antimicrobial and antioxidant effects of dietary supplements prepared with hydrolysed proteins of milk and vanillin [Volume 18, Issue 112, 2021, Pages 335-346]
Lactulose Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Lallemantia gum Inverstigation of structural and sensory physicochemical properties of low â fat milky dessert modified with Balangu (Lallemantia) and Quince (Cydonia oblonga) native gums [Volume 18, Issue 111, 2021, Pages 131-146]
Lamination Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Lavandula stricta Investigation of functional groups, phenolic and flavonoid compounds, antioxidant and antimicrobial activity of Lavandula stricta essential oil: An âin vitroâ study [Volume 18, Issue 119, 2021, Pages 61-76]
Lawsonia inermis leaf Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria [Volume 18, Issue 116, 2021, Pages 327-335]
Lemon Feasibility of Visible/Near Infrared (Vis/NIR) Spectrophotometry capability in classification of lemon samples during storage period by PCA, LDA and SVM identification methods [Volume 18, Issue 120, 2021, Pages 335-352]
Lemon Essential oil Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Lemon juice Evaluation of the effect of continuous ultraviolet irradiation system on quality characteristics of lemon juice [Volume 18, Issue 117, 2021, Pages 307-319]
Lemon Peel Extract A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Lemon Peel Extract Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound [Volume 18, Issue 120, 2021, Pages 1-11]
Lethrinus Lentjan fish Investigation on spoilage indicators of Lethrinus Lentjan Fish marinade Using Acetic Acid [Volume 18, Issue 111, 2021, Pages 305-315]
Lifestyle Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Lightness Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process [Volume 18, Issue 114, 2021, Pages 121-131]
Lightness index Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method [Volume 18, Issue 115, 2021, Pages 181-191]
Lighvan cheese Knowledge Transfer from a research institute to rural producers to improve the safety and health conditions of traditional dairy products; Case study - Lighvan cheese [Volume 18, Issue 118, 2021, Pages 141-155]
Limonene Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Limonene The investigation of applying limonene as a bioactive compound in the food and pharmaceutical industries [Volume 18, Issue 116, 2021, Pages 205-219]
Lippia citriodora Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract [Volume 18, Issue 118, 2021, Pages 273-283]
Low calorie chocolate Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Low-fat butter Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer [Volume 18, Issue 115, 2021, Pages 69-81]
Low fat ice cream The effect of fiber extracted from Citrus uranium L. on physico-chemical & sensorial characteristics of low-fat ice cream [Volume 18, Issue 117, 2021, Pages 333-341]
Low fat Yogurt Production of functional low-fat yogurt fortified with flaxseed flour [Volume 18, Issue 114, 2021, Pages 277-289]
Low methoxyl pectin Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Low-sugar Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]

M

Maceration method A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Macroscopic observations Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods [Volume 18, Issue 117, 2021, Pages 133-143]
Magnesium Investigation of the bleaching potential of Aluminum and Magnesium oxides in edible oil industry [Volume 18, Issue 117, 2021, Pages 21-33]
Magnesium oxide nanoparticles Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties [Volume 18, Issue 111, 2021, Pages 169-188]
Magnetic nanoparticles Detection of aflatoxin M1 in milk using electrochemical aptasensor based on screen printed electrode and cyclic voltammetry method [Volume 18, Issue 114, 2021, Pages 15-23]
Maillard reaction Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Malt Extract Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Maltitol The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period [Volume 18, Issue 113, 2021, Pages 247-259]
Maltodextrin The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient [Volume 18, Issue 116, 2021, Pages 1-13]
Maltodextrin Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method [Volume 18, Issue 120, 2021, Pages 263-281]
Maltodextrin Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]
Malva extract Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour) [Volume 18, Issue 119, 2021, Pages 243-258]
Malva neglecta Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Malva sylvestris Investigation of the minimum inhibitory concentration and minimum bactericidal concentration Malva sylvestris extracts and their interaction on some pathogenic bacteria in vitro [Volume 18, Issue 112, 2021, Pages 69-79]
Malva sylvestris Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Manganese Sulfate Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 [Volume 18, Issue 111, 2021, Pages 103-115]
MAP Improving postharvest attributes of Cucumber (Negin cultivar) using Combination of Aloe Vera-Limonene Coating and MAP [Volume 18, Issue 113, 2021, Pages 109-120]
Marmalade Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Mastitis Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Mathematics modeling Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Maturity index Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Mayonnaise Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Mayonnaise Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Mazafati date Effects of 2-phenyl ethanol from Mohammadi flower on quality of mazafat dates packed in flexible laminated packages [Volume 18, Issue 111, 2021, Pages 13-22]
Meal The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
Meat Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Meat Cellulose derivatives as edible film and coating; Characteristics and effect on the quality and shelf life of animal, poultry and aquatic products [Volume 18, Issue 121, 2021, Pages 349-364]
Meat powder Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder [Volume 18, Issue 121, 2021, Pages 203-213]
Meat products Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397 [Volume 18, Issue 116, 2021, Pages 305-312]
Meat products An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Mechanical properties Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties [Volume 18, Issue 111, 2021, Pages 169-188]
Mechanical properties Effect of lamination and complex formation with Î²-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil [Volume 18, Issue 111, 2021, Pages 251-265]
Mechanical properties Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Mechanical properties Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Mechanical properties Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite film as a novel food packaging [Volume 18, Issue 120, 2021, Pages 241-252]
Mechanical properties Determination of mechanical properties of sugar beet under quasi-static loading [Volume 18, Issue 120, 2021, Pages 253-262]
Mechanical Resistance Fabrication of biocomposite films based on sodium caseinate reinforced with gellan and Persian gums and evaluation of physicomechanical and morphology properties [Volume 18, Issue 113, 2021, Pages 187-196]
Mechanism of antimicrobial effect An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Medicinal herbs Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties [Volume 18, Issue 113, 2021, Pages 225-232]
Medicinal Plant Use of Electrospun Chitosan Nanofibers as Nanocarriers of Artemisia sieberi Extract: Evaluation of Properties and Antimicrobial effects [Volume 18, Issue 112, 2021, Pages 323-334]
MIC Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods [Volume 18, Issue 121, 2021, Pages 57-68]
Microalgae The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt [Volume 18, Issue 117, 2021, Pages 95-107]
Microbial Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Microbial Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese [Volume 18, Issue 119, 2021, Pages 205-215]
Microbial count Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Microbial load Effect of Stachys schtschegleevii essential oil and storage time on chemical and microbial properties of minced calf meat by response surface method [Volume 18, Issue 112, 2021, Pages 271-282]
Microbial population Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Microbial spoilage Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Microbial transglutaminase enzyme Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Microencapsulation Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Microencapsulation Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Microscopic characteristics Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods [Volume 18, Issue 117, 2021, Pages 133-143]
Microscopic imeges Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Microstracture Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Microstructure Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei) [Volume 18, Issue 115, 2021, Pages 203-212]
Microwave Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Microwave Optimization of ethanolic extracts of walnut green peel extracted by Microwave method and investigation of their antioxidant properties [Volume 18, Issue 115, 2021, Pages 283-298]
Microwave A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Microwave pretreatment Optimization of Extraction Efficiency of Moringa Peregrina Seed Oil by Microwave Pretreatment [Volume 18, Issue 120, 2021, Pages 229-239]
Milk Application of a new extraction method coupled to high performance liquid chromatography for tetracyclines monitoring in cow milk [Volume 18, Issue 113, 2021, Pages 339-349]
Milk and milk products The effect of high pressure processing (HPP) on milk and milk products [Volume 18, Issue 121, 2021, Pages 131-146]
Milk protein concentrate Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design [Volume 18, Issue 112, 2021, Pages 309-321]
Milk protein concentration Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber [Volume 18, Issue 112, 2021, Pages 247-260]
Millet flour Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour [Volume 18, Issue 113, 2021, Pages 197-209]
Millet milk The effect of replacing cow milk by millet milk on the physical, chemical and organoleptic characteristics of set yogurt [Volume 18, Issue 110, 2021, Pages 27-36]
Minced Calf Meat Effect of Stachys schtschegleevii essential oil and storage time on chemical and microbial properties of minced calf meat by response surface method [Volume 18, Issue 112, 2021, Pages 271-282]
Mineral elements Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Minerals The effect of different levels of protein concentrate silver carp (Hypophthalmichthys molitrix) to the profiles mineral production test breads [Volume 18, Issue 111, 2021, Pages 117-129]
Minerals Fortification of energy food using Iranian native gums [Volume 18, Issue 113, 2021, Pages 101-108]
Mint Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Mint essential oil Effect of edible gelatin- mint essential oil (Mentha spicata) coating on microbial, chemical and sensory characteristics of fresh chicken fillet during storage at 4 â [Volume 18, Issue 118, 2021, Pages 249-261]
Mixture design Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design [Volume 18, Issue 112, 2021, Pages 309-321]
Mixture design Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties [Volume 18, Issue 121, 2021, Pages 381-392]
Mixture Design Technique Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices [Volume 18, Issue 120, 2021, Pages 187-198]
Modeling Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process [Volume 18, Issue 114, 2021, Pages 121-131]
Modeling Foam Mat Drying of Ricotta Cheese and Predicting its Characteristics with Artificial Neural Network Model [Volume 18, Issue 115, 2021, Pages 247-257]
Modeling Effect of coatings with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices [Volume 18, Issue 118, 2021, Pages 55-65]
Modeling Modelling of drying and rehydration of pears using different mathematical models [Volume 18, Issue 119, 2021, Pages 157-168]
Modeling Impact of product geometry on accurate heat transfer modelling of irregular shaped fruit during blanching process [Volume 18, Issue 120, 2021, Pages 121-132]
Modelling Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature [Volume 18, Issue 114, 2021, Pages 291-303]
Modified atmosphere packaging The effects of modified atmosphere packaging on biochemical parameters and sensory properties of pomegranate seeds during cold storage [Volume 18, Issue 112, 2021, Pages 261-269]
Modified atmosphere packaging Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions [Volume 18, Issue 114, 2021, Pages 181-194]
Modified atmosphere packaging Development of shelf-life kinetic model for perforated modified atmosphere packaging of fresh-cut Romaine lettuce [Volume 18, Issue 115, 2021, Pages 235-246]
Modified Atmospheric Packaging Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Modified Starch Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties [Volume 18, Issue 111, 2021, Pages 169-188]
Modulus of elasticity Investigating the box type and the number of fruit rows on mechanical properties of nectarine in response to simulated transport vibrations [Volume 18, Issue 115, 2021, Pages 1-12]
Moisture content Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Mold and yeast Effect of chitosan on the physico-chemical, microbiological and sensory properties of doogh [Volume 18, Issue 112, 2021, Pages 169-178]
Molecular weight An investigation on antioxidative properties of different molecular weight fractions of protein hydrolysate produced from Common carp (Cyprinus carpio) head [Volume 18, Issue 119, 2021, Pages 319-330]
Monoglyceride Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer [Volume 18, Issue 115, 2021, Pages 69-81]
Montmorillonite Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Moringa Essential Oil Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Moringa oil seed Optimization of Extraction Efficiency of Moringa Peregrina Seed Oil by Microwave Pretreatment [Volume 18, Issue 120, 2021, Pages 229-239]
Moringa oleifera Evaluation the effect of different solvents and extraction method on phytochemical content and antioxidant activity of Moringa oleifera leaf extract [Volume 18, Issue 114, 2021, Pages 133-145]
Moringa oleifera Evaluation of different extraction methods of phytochemical and antioxidant compounds of Moringa oleifera leaf extract [Volume 18, Issue 121, 2021, Pages 163-172]
Moringa Peregrina Chemical Properties of Essential Oils Extracted from Seed and Leaf of Moringa Peregrina by Clevenger Method with Ultrasound Pretreatment [Volume 18, Issue 113, 2021, Pages 173-185]
Mould contamination Isolation and identification of mould contaminating UF cheeses in Fasa city [Volume 18, Issue 121, 2021, Pages 107-116]
Mozzarella cheese Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese [Volume 18, Issue 120, 2021, Pages 111-119]
MSG Identification of gamma aminobutyric acid produced by Lactobacillus brevis PML1 by Thin layer chromatography method in culture medium containing monosodium glutamate (MSG) [Volume 18, Issue 120, 2021, Pages 379-387]
Muffin Production of functional low-sugar muffin containing maltodextrin and ghavoot [Volume 18, Issue 121, 2021, Pages 275-288]
Multilayer emulsion Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Multilayer perceptron (MLP) model Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Myriophyllum spicatum Antioxidant activity, Î±-amylase and Î±-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L. [Volume 18, Issue 116, 2021, Pages 81-90]
Myrtus Communis Essential Oil Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat [Volume 18, Issue 111, 2021, Pages 233-250]

N

Nanobiocomposite film Investigation the effect of ZnO and Î²-glucan on chemical and microbial characteristic of gelatin based biodegradable film over storage of chicken fillet [Volume 18, Issue 114, 2021, Pages 169-180]
Nanocapsulation The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Nano carrier Electrospun zein nanofibers as a nanocarrier of Eucalyptus essential oil: Characterization, and antimicrobial properties [Volume 18, Issue 121, 2021, Pages 81-91]
Nanochitin Preparation of Gelatin Emulsion Films by Emulsion Pickering Method Containing Chitin Nanoparticles [Volume 18, Issue 120, 2021, Pages 305-316]
Nanoclay Evaluation the effect of electricity flow on mechanical and permeability properties of chitosan film containing clay and silver nanoparticles [Volume 18, Issue 112, 2021, Pages 53-67]
Nano clay Halloysite The effect of active film containing nano clay halloysite/carvacrol hybrid and chitosan on the growth of pathogenic fungi [Volume 18, Issue 115, 2021, Pages 225-233]
Nanocomposite Evaluation the effect of electricity flow on mechanical and permeability properties of chitosan film containing clay and silver nanoparticles [Volume 18, Issue 112, 2021, Pages 53-67]
Nanocomposite film Application of plasma surface treatment to produce CMC-PET/ZnO bilayer nanocomposite film as a novel food packaging [Volume 18, Issue 120, 2021, Pages 241-252]
Nanocomposite packaging Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Nano-cubosomes Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Nano emulsion Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]
Nanoemulsion A systematic investigation of Î²-carotene-loaded quince seed mucilage nanoemulsions [Volume 18, Issue 121, 2021, Pages 325-334]
Nanoemulsions The effect of Sodium Nitrite replacement by Carum copticum (Ajowan) essential oil nanoemulsion and Chitosan on some Chemical properties and shelf life of Beef Bologna at refrigerator temperature [Volume 18, Issue 117, 2021, Pages 247-263]
Nanoliposome Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Nanoniosome Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Nanoparticle Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Nanosilver Evaluation the effect of electricity flow on mechanical and permeability properties of chitosan film containing clay and silver nanoparticles [Volume 18, Issue 112, 2021, Pages 53-67]
Nanostructure lipid carriers Production of curcumin-loaded lipid nanocarriers and assessment of its qualitative characteristic [Volume 18, Issue 117, 2021, Pages 277-287]
Natural additive Comparison of phenolic compounds and antioxidant activity of two grapvine root cultivars Rasha and Qzel Ozum [Volume 18, Issue 111, 2021, Pages 1-12]
Natural antioxidant Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
Natural antioxidant Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage [Volume 18, Issue 116, 2021, Pages 195-203]
Natural antioxidant Evaluation of effect of triticale and powder and essential oil of ginger on production of functional cookies [Volume 18, Issue 120, 2021, Pages 365-378]
Natural antioxidant Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions [Volume 18, Issue 121, 2021, Pages 365-379]
Natural essential oils Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation [Volume 18, Issue 111, 2021, Pages 67-78]
Natural preservatives An overview of the application of natural antimicrobial compounds from plant, animal and microbial origin in foods [Volume 18, Issue 119, 2021, Pages 143-156]
Near infrared Feasibility of Visible/Near Infrared (Vis/NIR) Spectrophotometry capability in classification of lemon samples during storage period by PCA, LDA and SVM identification methods [Volume 18, Issue 120, 2021, Pages 335-352]
Neural Network Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Neural network modeling Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network [Volume 18, Issue 111, 2021, Pages 45-54]
New Product Development An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Nigella sativa Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage [Volume 18, Issue 116, 2021, Pages 195-203]
Nitrogen An Investigation about effects of mixture of carbon dioxide and nitrogen gas properties of raw bovine milk using response surface methodology [Volume 18, Issue 112, 2021, Pages 347-360]
Nitrogen Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain [Volume 18, Issue 114, 2021, Pages 359-370]
Nitrosamine Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
NLC The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient [Volume 18, Issue 116, 2021, Pages 1-13]
Non-fat ice cream Effect of selected fat replacers on textural, physical and sensory properties of non-fat ice cream [Volume 18, Issue 112, 2021, Pages 97-112]
Non-thermal processing The effect of high pressure processing (HPP) on milk and milk products [Volume 18, Issue 121, 2021, Pages 131-146]
Nugget Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Numerical model Prediction of Freezing Time and Numerical Model of Heat Transfer during Freezing Process [Volume 18, Issue 116, 2021, Pages 171-181]
Numerical Modeling Numerical Simulation of the Heat Transfer Process Potato Subjected to high temperature with Finite Element Method [Volume 18, Issue 116, 2021, Pages 337-346]
Numerical solution Development of a mathematical model for predicting moisture changes in pear during convective drying [Volume 18, Issue 120, 2021, Pages 283-294]
Nutritional properties Preparation of sustainable beverage from melon seed (Cucumis melo cv. Khatooni) and studying its physicochemical, sensory, and nutritional properties [Volume 18, Issue 119, 2021, Pages 293-306]

O

Oatmeal Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies [Volume 18, Issue 120, 2021, Pages 215-227]
Ohmic assisted hydrodistillation Ohmic assisted hydrodistillation extraction of musk willow (Salix aegyptiaca L.) essential oil and artificial neural network modeling of extraction kinetic [Volume 18, Issue 120, 2021, Pages 173-186]
Oil Investigation of the bleaching potential of Aluminum and Magnesium oxides in edible oil industry [Volume 18, Issue 117, 2021, Pages 21-33]
Oil absorption Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut [Volume 18, Issue 111, 2021, Pages 23-35]
Oil absorption The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying [Volume 18, Issue 111, 2021, Pages 371-382]
Oil absorption Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology [Volume 18, Issue 116, 2021, Pages 39-53]
Oil percentage The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Oil uptake Effect of microwave pre-treatment and frying conditions on acrylamide formation and oil uptake in fried carrot pieces [Volume 18, Issue 112, 2021, Pages 213-221]
Oleic acid The effect of pollen type on the morphological traits,level of fatty acids, oils and some progeny elements from a controlled cross of almond cultivar Shahrood 12 [Volume 18, Issue 117, 2021, Pages 289-305]
Oleic acid Investigation the effect of Oleic acid and Beeswax on physical and functional properties of emulsion films based on fine wheat powder [Volume 18, Issue 118, 2021, Pages 93-105]
Olive Oil Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Omega-3 rich oil Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Optimization Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Optimization Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Optimization Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Optimization Investigating the effect of film preparation method (composite or laminated) and biopolymersâ proportion on the physicochemical properties of active chitosan-whey protein isolate film by response surface method (RSM) [Volume 18, Issue 113, 2021, Pages 59-75]
Optimization physicochemical, sensory and rheological properties (creep behavior) of sour cherry jam based on stevia and optimization of formulation by response surface methodology [Volume 18, Issue 118, 2021, Pages 363-374]
Optimization Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices [Volume 18, Issue 120, 2021, Pages 187-198]
Optimization Optimization of Extraction Efficiency of Moringa Peregrina Seed Oil by Microwave Pretreatment [Volume 18, Issue 120, 2021, Pages 229-239]
Optimization Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Orange Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
Orange Essential oil Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Orange peel essential oil In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria [Volume 18, Issue 111, 2021, Pages 159-167]
Oregano Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Osmotic dehydration Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Oxidation Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties [Volume 18, Issue 113, 2021, Pages 225-232]
Oxidative spoilage Comparison of the effect of natural preservatives (nanoliposome and nanoniosome containing myrtle extract) and sodium benzoate on physicochemical, microbial, sensorial and properties of Mayonnaise sauce [Volume 18, Issue 116, 2021, Pages 313-325]
Oxidative stability Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties [Volume 18, Issue 113, 2021, Pages 225-232]
Oxidative stability Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant [Volume 18, Issue 113, 2021, Pages 261-271]
Oxidative stability Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil [Volume 18, Issue 118, 2021, Pages 285-296]
Oxidative stability The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Oxidative stability Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions [Volume 18, Issue 121, 2021, Pages 365-379]
Oxide Investigation of the bleaching potential of Aluminum and Magnesium oxides in edible oil industry [Volume 18, Issue 117, 2021, Pages 21-33]

P

Paddy rice Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Palm oil Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Particle size distribution Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles [Volume 18, Issue 116, 2021, Pages 91-102]
Pasteurization Comparative investigating the effect of pasteurization and sterilization processes on survival of probiotic bacteria and redox potential of probiotic set-type yoghurt [Volume 18, Issue 112, 2021, Pages 137-151]
PCR Isolation and identification of spoilage molds in Iranian dough based on morphological and molecular methods [Volume 18, Issue 117, 2021, Pages 133-143]
Peach tree gum Producing an intelligent packaging based on peach gum and curcumin to detect the fish spoilage [Volume 18, Issue 117, 2021, Pages 171-182]
Pear Modelling of drying and rehydration of pears using different mathematical models [Volume 18, Issue 119, 2021, Pages 157-168]
Pectic polysaccharides Antioxidant, Î±-amylase and Î±-glucosidase inhibition properties of polysaccharide from pomegranate peel via enzymatic and acidic approach [Volume 18, Issue 117, 2021, Pages 145-153]
Pectin Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Pectin Optimization of pectin extract from pomace waste using response-surface methodology [Volume 18, Issue 117, 2021, Pages 207-216]
Pepermint Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Peppermint Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Peppermint Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil [Volume 18, Issue 111, 2021, Pages 201-213]
Peroxidase enzyme Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation [Volume 18, Issue 111, 2021, Pages 67-78]
Peroxidase enzyme inactivation Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils [Volume 18, Issue 114, 2021, Pages 95-107]
Peroxide Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Peroxide Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil [Volume 18, Issue 121, 2021, Pages 39-55]
Peroxide value Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City [Volume 18, Issue 111, 2021, Pages 331-343]
Peroxide value Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Persian gum Fabrication of biocomposite films based on sodium caseinate reinforced with gellan and Persian gums and evaluation of physicomechanical and morphology properties [Volume 18, Issue 113, 2021, Pages 187-196]
Persian gum The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period [Volume 18, Issue 113, 2021, Pages 247-259]
Persian yellow carrot Optimization and modeling of Iranian yellow carrot jam formulation using Stevioside and inulin by RSM [Volume 18, Issue 115, 2021, Pages 311-325]
PFMEA Extraction and analysis of production process Failures using PFMEA logic (case study: Kurdistan Sugar factory) [Volume 18, Issue 111, 2021, Pages 89-101]
Pharmaceutical compounds Formulation and production of functional chocolate with carob pod powder as substitute for cocoa powder [Volume 18, Issue 117, 2021, Pages 35-48]
Pharmaceutical residues A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing [Volume 18, Issue 116, 2021, Pages 371-389]
Phase Change Materials Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Phosphatide The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
Photovoltaic / Thermal Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Physical properties Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Physical properties Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk [Volume 18, Issue 114, 2021, Pages 225-235]
Physicochemical The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt [Volume 18, Issue 117, 2021, Pages 95-107]
Physicochemical Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese [Volume 18, Issue 119, 2021, Pages 205-215]
Physicochemical characterise The effect of the presence of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus on physicochemical, colorimetric and rheological properties of probiotic dark chocolate [Volume 18, Issue 119, 2021, Pages 115-131]
Physicochemical Characteristics Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Physico-chemical properties Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Physico-chemical properties The effect of fiber extracted from Citrus uranium L. on physico-chemical & sensorial characteristics of low-fat ice cream [Volume 18, Issue 117, 2021, Pages 333-341]
Physicochemical properties Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Physicochemical properties The effect of whole tomato thermal pretreatment on the physicochemical properties of tomato paste produced with different degree of brix [Volume 18, Issue 115, 2021, Pages 17-22]
Physicochemical properties The effect of drying temperature on physicochemical properties of kilka and carp fish powder [Volume 18, Issue 115, 2021, Pages 129-141]
Physicochemical properties A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing [Volume 18, Issue 116, 2021, Pages 371-389]
Physicochemical properties Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Physicochemical stability A systematic investigation of Î²-carotene-loaded quince seed mucilage nanoemulsions [Volume 18, Issue 121, 2021, Pages 325-334]
Phytic acid Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics [Volume 18, Issue 112, 2021, Pages 43-52]
Phytic acid The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken [Volume 18, Issue 118, 2021, Pages 237-247]
Pickering emulsion Preparation of Gelatin Emulsion Films by Emulsion Pickering Method Containing Chitin Nanoparticles [Volume 18, Issue 120, 2021, Pages 305-316]
Pineapple juice Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Pistachio Investigation of the effect of combined treatment of clove plant essential oil (Syzygium aromaticum) with carboxymethylcellulose on storage of fresh pistachio [Volume 18, Issue 111, 2021, Pages 279-294]
Pistachio Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Pizza Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Plant extracts Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage [Volume 18, Issue 119, 2021, Pages 217-229]
Plant secondary metabolites Comparison of phenolic compounds and antioxidant activity of two grapvine root cultivars Rasha and Qzel Ozum [Volume 18, Issue 111, 2021, Pages 1-12]
Pneumatic separation Effect of cutting location for aerodynamic separation of saffron stigma and selection of apparatus [Volume 18, Issue 115, 2021, Pages 363-376]
Polycyclic Aromatic Hydrocarbons Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
Polyethylene Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Polymerization degree Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Polyphenol oxidase Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv 'Ahmad Aqhaei' [Volume 18, Issue 110, 2021, Pages 117-128]
Polyphenols Production of Cornus mas extract nano carrier and release evaluation of nano encapsulated â bioactive compounds in semi digestive condition [Volume 18, Issue 110, 2021, Pages 141-152]
Polyphenols The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Polypropylene Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Pomegranate arils Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process [Volume 18, Issue 114, 2021, Pages 237-250]
Pomegranate paste Investigation of the aluminum concentration in the traditional pomegranate and plum pastes of Guilan province [Volume 18, Issue 113, 2021, Pages 147-156]
Pomegranate seeds The effects of modified atmosphere packaging on biochemical parameters and sensory properties of pomegranate seeds during cold storage [Volume 18, Issue 112, 2021, Pages 261-269]
Postharvest characteristics Evaluation and Kinetics Modelling of Some Postharvest Characteristics Changes of Cherry Tomato Coated with Fresh Aloe vera Gel during Storage at Different Temperatures [Volume 18, Issue 119, 2021, Pages 17-33]
Post-harvest life Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage [Volume 18, Issue 112, 2021, Pages 113-125]
Potato flour Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Potato Starch Evaluation of the antimicrobial and antioxidant properties of eucalyptus and application in the production of potato starch for meat packing. [Volume 18, Issue 113, 2021, Pages 211-224]
Precipitation polymerization Fabrication and Characterization of Molecularly Imprinted Microspheres as Highly Effective Sorbent for Fast and Selective Solid Phase Extraction of Nicotinamide in Beef and Wheat Flour Samples [Volume 18, Issue 120, 2021, Pages 317-334]
Prediction Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems [Volume 18, Issue 113, 2021, Pages 157-172]
Predictive modeling Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis [Volume 18, Issue 121, 2021, Pages 225-236]
Preservative Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro [Volume 18, Issue 118, 2021, Pages 263-271]
Principal component analysis Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Probiotic Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 [Volume 18, Issue 111, 2021, Pages 103-115]
Probiotic Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia [Volume 18, Issue 118, 2021, Pages 67-77]
Probiotic ice cream Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Probiotic milk Investigation of chemical and microbial properties of flavored probiotic milk using Bacillus coagulans and grape syrup [Volume 18, Issue 112, 2021, Pages 11-19]
Probiotic UF cheese Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese [Volume 18, Issue 119, 2021, Pages 349-360]
Probiotic yogurt Comparative investigating the effect of pasteurization and sterilization processes on survival of probiotic bacteria and redox potential of probiotic set-type yoghurt [Volume 18, Issue 112, 2021, Pages 137-151]
Probiotic yogurt Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Processed chicken Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Processed Prunes Effect of Modified Atmosphere Packaging and Orange and Lemon Essential Oils on Microbial Population and Sensory Properties of Processed Prunes [Volume 18, Issue 121, 2021, Pages 249-263]
Processing Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Process Map Extraction and analysis of production process Failures using PFMEA logic (case study: Kurdistan Sugar factory) [Volume 18, Issue 111, 2021, Pages 89-101]
Process optimization Response surface modeling of mass transfer and water rehydration phenomena of apple fruit slices during osmotic drying [Volume 18, Issue 117, 2021, Pages 65-80]
Propolis wax Investigation of Lipidic Solid Nanoparticles from Propolis and Bees Waxes produced by Antisolvent Precipitation Method [Volume 18, Issue 111, 2021, Pages 79-88]
Protein hydrolysate An investigation on antioxidative properties of different molecular weight fractions of protein hydrolysate produced from Common carp (Cyprinus carpio) head [Volume 18, Issue 119, 2021, Pages 319-330]
Pseudomonas aeruginosa Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Psyllium fiber Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber [Volume 18, Issue 112, 2021, Pages 247-260]
Pulsed electric field Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots [Volume 18, Issue 120, 2021, Pages 27-38]
Pulse electric field Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field [Volume 18, Issue 114, 2021, Pages 305-317]
Pumpkin Investigation on the rheological properties of fortified yogurt containing pumpkin powder [Volume 18, Issue 114, 2021, Pages 349-358]
Pumpkin Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Purslane Oil The Effect of Purslane and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics [Volume 18, Issue 115, 2021, Pages 213-224]
Pyruvic acid The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage [Volume 18, Issue 119, 2021, Pages 169-182]

Q

Qualitative properties Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Quality The effects of modified atmosphere packaging on biochemical parameters and sensory properties of pomegranate seeds during cold storage [Volume 18, Issue 112, 2021, Pages 261-269]
Quality Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties [Volume 18, Issue 113, 2021, Pages 225-232]
Quality Effect of incorporating barberry (Berberis vulgaris) fruit powder on the physicochemical and microbial properties of functional puffed corn [Volume 18, Issue 117, 2021, Pages 13-19]
Quality characteristics Investigating the possibility of low fat cup cakes using of inulin and xanthan gum [Volume 18, Issue 112, 2021, Pages 179-188]
Quality characteristics Evaluation of the effect of continuous ultraviolet irradiation system on quality characteristics of lemon juice [Volume 18, Issue 117, 2021, Pages 307-319]
Quince Seed mucilage A systematic investigation of Î²-carotene-loaded quince seed mucilage nanoemulsions [Volume 18, Issue 121, 2021, Pages 325-334]
Quinoa The effect of buckwheat, chia and quinoa on the physicochemical and antioxidant properties of ghavoot [Volume 18, Issue 112, 2021, Pages 237-245]
Quinoa The effect of adding quinoa flour and germinated wheat flour on the physicochemicalØ microbial and sensory properties of sponge cake [Volume 18, Issue 119, 2021, Pages 375-392]
Quinoline Yellow Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397 [Volume 18, Issue 116, 2021, Pages 305-312]

R

Radial base function (RBF) model Evaluating the performance of artificial neural networks (ANNs) for predicting the physical, rheological, and colorimetric properties of chitosan nanoparticles (CSNPs) [Volume 18, Issue 113, 2021, Pages 77-90]
Radiation Investigation of the effects of coating with xanthan and Balangu seed gums on the drying time of apricot slices in infrared system [Volume 18, Issue 111, 2021, Pages 295-303]
Radical Receptor Power Optimization of mountain watermelon fruit extract extraction process by response surface method and evaluation of its antioxidant effect on the stability of soybean oil during shelf life [Volume 18, Issue 120, 2021, Pages 51-64]
Rainbow trout The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 Â±1 Ð¾C) [Volume 18, Issue 118, 2021, Pages 129-140]
Rainbow trout Evaluation of antimicrobial and antioxidant effect of sodium caseinate edible coating enriched with rosemary essential oil (Rosmarinus officinalis) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage [Volume 18, Issue 120, 2021, Pages 39-50]
Rancimat Optimization of phenol compound extraction and antioxidant activity of Pistacia khinjuk fruits by ultrasonic waves based on a Response Surface Methodology [Volume 18, Issue 115, 2021, Pages 97-115]
Rapeseed Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil [Volume 18, Issue 121, 2021, Pages 39-55]
Raw milk quality Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Red bell pepper Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts [Volume 18, Issue 113, 2021, Pages 301-311]
Red cabbage Optimization of anthocyanin extraction from red cabbage and its application in low calorie Gummy candy [Volume 18, Issue 110, 2021, Pages 129-140]
Redness index Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method [Volume 18, Issue 115, 2021, Pages 181-191]
Red pepper Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio [Volume 18, Issue 116, 2021, Pages 183-194]
Red Sugar – Liquorice The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus) [Volume 18, Issue 112, 2021, Pages 361-377]
Refining The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Rehydration Modelling of drying and rehydration of pears using different mathematical models [Volume 18, Issue 119, 2021, Pages 157-168]
Replacement Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices [Volume 18, Issue 120, 2021, Pages 187-198]
Residual Nitrite Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage [Volume 18, Issue 121, 2021, Pages 301-313]
Response Level Optimization of mountain watermelon fruit extract extraction process by response surface method and evaluation of its antioxidant effect on the stability of soybean oil during shelf life [Volume 18, Issue 120, 2021, Pages 51-64]
Response Level Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil [Volume 18, Issue 121, 2021, Pages 39-55]
Response surface method Response surface optimization of the effect of natural essential oils from clove, cumin and fennel in golden delicious apple fruit peroxidase inactivation [Volume 18, Issue 111, 2021, Pages 67-78]
Response surface method Optimization of hydrocolloid extraction from serish root (eremurus luteus) using response surface method and examining physicochemical characterization of the optimized sample [Volume 18, Issue 112, 2021, Pages 153-168]
Response surface method Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process [Volume 18, Issue 114, 2021, Pages 237-250]
Response surface method optimization of phenolic compounds extraction of chestnut (Aesculus hippocastanum) fruit extract by response surface methodology and and Evaluation of Its Antioxidant Activity on Oxidative Stability of Soybean Oil [Volume 18, Issue 120, 2021, Pages 389-400]
Rheological properties The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste [Volume 18, Issue 113, 2021, Pages 313-328]
Rheological properties Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert [Volume 18, Issue 113, 2021, Pages 329-337]
Rheological properties Effect of cold plasma on structural and rheological properties of Guar gum [Volume 18, Issue 114, 2021, Pages 35-44]
Rheological properties Rheological, textural sensorial and color properties of apple jellies supplemented with Spirulina sp. [Volume 18, Issue 114, 2021, Pages 83-94]
Rheological properties Investigation on the effect of eremurus and colza oil on technological properties of dough and nutritional and organoleptic characteristic of Barbari bread [Volume 18, Issue 115, 2021, Pages 117-127]
Rheological properties Feasibility study of production of synbiotic low calorie yogurt by green banana flour and evaluation of physicochemical, textural and sensorial characteristics of it [Volume 18, Issue 116, 2021, Pages 277-292]
Rheological properties The effect of the presence of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus on physicochemical, colorimetric and rheological properties of probiotic dark chocolate [Volume 18, Issue 119, 2021, Pages 115-131]
Rheological properties Evaluation of the effect of adding Î±-amylase and ascorbic acid on rheological properties of wheat flour dough [Volume 18, Issue 121, 2021, Pages 69-79]
Rheology Evaluation the effect of incorporating Ajowan powder (Carum copticum) on quality properties of gluten-free cake [Volume 18, Issue 120, 2021, Pages 85-98]
Rice Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain [Volume 18, Issue 114, 2021, Pages 359-370]
Rice bran Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics [Volume 18, Issue 112, 2021, Pages 43-52]
Rice bran The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken [Volume 18, Issue 118, 2021, Pages 237-247]
Rice bran protein Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream [Volume 18, Issue 121, 2021, Pages 13-24]
Rice flour Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Ricotta Foam Mat Drying of Ricotta Cheese and Predicting its Characteristics with Artificial Neural Network Model [Volume 18, Issue 115, 2021, Pages 247-257]
Ripening index Visual grading of cherry tomatoes coated with aloe vera gel containing hemp seed oil using principal component analysis, artificial neural network and adaptive neuro-fuzzy inference system methods [Volume 18, Issue 116, 2021, Pages 143-159]
Road transport Investigating the box type and the number of fruit rows on mechanical properties of nectarine in response to simulated transport vibrations [Volume 18, Issue 115, 2021, Pages 1-12]
Rose extract Effects of 2-phenyl ethanol from Mohammadi flower on quality of mazafat dates packed in flexible laminated packages [Volume 18, Issue 111, 2021, Pages 13-22]
Rosemary essential oil Effect of lamination and complex formation with Î²-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil [Volume 18, Issue 111, 2021, Pages 251-265]
Rosemary essential oil Optimization of biodegradable film production containing aqueous extract of Chubak root and nanoemulsion of rosemary essential oil based on gelatin by response surface methodology [Volume 18, Issue 119, 2021, Pages 85-94]
Rosmarinus officinalis Evaluation of antimicrobial and antioxidant effect of sodium caseinate edible coating enriched with rosemary essential oil (Rosmarinus officinalis) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage [Volume 18, Issue 120, 2021, Pages 39-50]
Rotary cylindrical dryer Optimization of rice husk drying process with infrared dryer [Volume 18, Issue 111, 2021, Pages 317-330]
Rotting Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
RSM Design The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread [Volume 18, Issue 119, 2021, Pages 1-15]
Rumex alveollatus Investigation of chemical properties and antimicrobial activity of Rumex alveollatus methanolic extract on Enterobacter aerogenes, Staphylococcus aureus, Salmonella typhi, and Streptococcus pyogenes: An âin vitroâ study [Volume 18, Issue 117, 2021, Pages 109-117]
Rupture energy Determination of mechanical properties of sugar beet under quasi-static loading [Volume 18, Issue 120, 2021, Pages 253-262]
Rupture force Determination of mechanical properties of sugar beet under quasi-static loading [Volume 18, Issue 120, 2021, Pages 253-262]
Rural development Knowledge Transfer from a research institute to rural producers to improve the safety and health conditions of traditional dairy products; Case study - Lighvan cheese [Volume 18, Issue 118, 2021, Pages 141-155]
Rusk flour The Effect of Replacing Low Phytate Rice Bran on Physicochemical Properties of Burger Chicken [Volume 18, Issue 118, 2021, Pages 237-247]

S

Sabzevar local cookie Investigation on the effect of using oatmeal and date liquid sugar on the chemical and sensory properties of local Sabzevar cookies [Volume 18, Issue 120, 2021, Pages 215-227]
Safety A systematic review of the risk factors of honey consumption and their limit despite the beneficial nutritional properties and healing [Volume 18, Issue 116, 2021, Pages 371-389]
Safflower oil The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
Saffron extract Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Saffron flower Effect of cutting location for aerodynamic separation of saffron stigma and selection of apparatus [Volume 18, Issue 115, 2021, Pages 363-376]
Sago starch Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet [Volume 18, Issue 114, 2021, Pages 45-55]
Salad and packaged vegetables Investigation and study of the possibility of interstitial contamination of vegetables with gastrointestinal pathogenic bacteria due to its absorption and transfer through plant roots [Volume 18, Issue 119, 2021, Pages 77-84]
Salix aegyptiaca L Ohmic assisted hydrodistillation extraction of musk willow (Salix aegyptiaca L.) essential oil and artificial neural network modeling of extraction kinetic [Volume 18, Issue 120, 2021, Pages 173-186]
Salix aegyptiaca L Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Salted and dried shrimp Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei) [Volume 18, Issue 115, 2021, Pages 203-212]
Salvia leriifolia Improvement of shelf life and qualitative properties of fermented doughnut by antioxidant extracted from Salvia leriifolia compared to commercial antioxidant [Volume 18, Issue 113, 2021, Pages 261-271]
Sangak bread Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Sangak bread The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Saturated fatty acids Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Satureja hortensis Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4Â±1oC) [Volume 18, Issue 115, 2021, Pages 271-281]
Satureja khuzestanica Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
S. aureus Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods [Volume 18, Issue 121, 2021, Pages 57-68]
Sausage Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods [Volume 18, Issue 114, 2021, Pages 1-14]
Sausage Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage [Volume 18, Issue 121, 2021, Pages 301-313]
Sclerorhachis platyrachis Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 18, Issue 112, 2021, Pages 189-198]
Season salad Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Sekanjabin Optimization of the formulation of Sekanjabin traditional functional drink containing basil seed [Volume 18, Issue 112, 2021, Pages 199-211]
Semi- fried potato strips Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology [Volume 18, Issue 116, 2021, Pages 39-53]
Sensitivity Analysis Sensitivity analysis of regression models of physicochemical and rheological properties of kashk containing flaxseed extract [Volume 18, Issue 117, 2021, Pages 321-331]
Sensory analysis Evaluation of Glycyrrhizia glabra effect on physicochemical and sensory properties of gluten-free cookie containing millet and soy flour [Volume 18, Issue 115, 2021, Pages 37-47]
Sensory analysis Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Sensory analysis The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh) [Volume 18, Issue 119, 2021, Pages 393-409]
Sensory analysis Physicochemical and sensorial properties of non-gluten supplemented flat bread with the replacement of sprouted wheat flour, lentil, mung been [Volume 18, Issue 120, 2021, Pages 75-83]
Sensory characteristics Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics [Volume 18, Issue 112, 2021, Pages 43-52]
Sensory characteristics Effect of adding coriander seed essential oil on some characteristics of ground lamb inoculated with Listeria innocua during storage [Volume 18, Issue 116, 2021, Pages 161-170]
Sensory characteristics Effect of fat replacement with apple pomace fiber on the chemical and textural properties of the cake [Volume 18, Issue 119, 2021, Pages 259-274]
Sensory evaluation Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder [Volume 18, Issue 111, 2021, Pages 189-200]
Sensory evaluation Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Sensory evaluation Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions [Volume 18, Issue 114, 2021, Pages 181-194]
Sensory evaluation Investigation of the effect of using Chubak extract on physicochemical and sensory properties of ice milk [Volume 18, Issue 114, 2021, Pages 225-235]
Sensory evaluation The Effect of Dunaliella salina on Physicochemical and Sensory Properties of Yogurt [Volume 18, Issue 117, 2021, Pages 95-107]
Sensory evaluation The effect of fiber extracted from Citrus uranium L. on physico-chemical & sensorial characteristics of low-fat ice cream [Volume 18, Issue 117, 2021, Pages 333-341]
Sensory evaluation Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese [Volume 18, Issue 119, 2021, Pages 349-360]
Sensory evaluation Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt [Volume 18, Issue 121, 2021, Pages 1-11]
Sensory properties Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Sensory properties Investigation of sugar and fat substitution with malt extract and inulin in order to prepare dietary syrup used for probiotic ice cream [Volume 18, Issue 114, 2021, Pages 57-71]
Sensory properties Evaluation of some physico-chemical and sensory properties of low calorie chocolate containing basil seeds powder [Volume 18, Issue 115, 2021, Pages 83-96]
Sensory properties An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry [Volume 18, Issue 119, 2021, Pages 411-432]
Sensory properties Wheat Flour Substitution in Production of Reduced Gluten Pound Cake Using Millets [Volume 18, Issue 120, 2021, Pages 133-151]
Sensory properties Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Sensory properties Study of survival of probiotic strains of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus and their effect on sensory properties of probiotic dark chocolate during storage at room temperature and refrigerated for 180 days [Volume 18, Issue 121, 2021, Pages 185-201]
Sequencing Isolation and Identification of Yellow Spot Causing Microbial Agents on Chicken Sausage Based on Culture and Molecular Methods [Volume 18, Issue 114, 2021, Pages 1-14]
Shelf-life Development of shelf-life kinetic model for perforated modified atmosphere packaging of fresh-cut Romaine lettuce [Volume 18, Issue 115, 2021, Pages 235-246]
Shel life Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate [Volume 18, Issue 116, 2021, Pages 29-37]
Shrimp wastes Comprehensive comparison of antioxidant activity of bioactive peptides produced from fish, poultry and shrimp wastes using Flavourzyme enzyme [Volume 18, Issue 119, 2021, Pages 307-318]
Shrinkage Heat and moisture transfer and shrinkage simulation of beetroot (Beta vulgaris) drying [Volume 18, Issue 114, 2021, Pages 263-275]
Shrinkage Effect of coatings with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices [Volume 18, Issue 118, 2021, Pages 55-65]
Simit bread Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties [Volume 18, Issue 121, 2021, Pages 381-392]
Smoked cocktail Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails [Volume 18, Issue 121, 2021, Pages 117-129]
Smoothie Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Snack Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks [Volume 18, Issue 117, 2021, Pages 365-377]
Snack Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis [Volume 18, Issue 121, 2021, Pages 225-236]
Snacking- drink Broccoli sprout in a type of smoothie as a health-promoting Snacking-drink: Formulation and physicochemical studies [Volume 18, Issue 121, 2021, Pages 147-162]
Snacks Effect of incorporating barberry (Berberis vulgaris) fruit powder on the physicochemical and microbial properties of functional puffed corn [Volume 18, Issue 117, 2021, Pages 13-19]
Social trust Sociological Explanation of Bread Usage (Investigated to Citizens Residing in 3.7 and 19 Regions of Tehran) [Volume 18, Issue 119, 2021, Pages 275-292]
Sodium alginate Feasibility of low fat butter production using Gelatin and Sodium-Alginate as a fat replacer [Volume 18, Issue 115, 2021, Pages 69-81]
Sodium alginate Effect of Satureja hortensis extract and polysaccharide-based active bio-composite coating on broiler fillet shelf life during refrigerated storage (4Â±1oC) [Volume 18, Issue 115, 2021, Pages 271-281]
Sodium benzoate Investigating the effect of peppermint essential oil and malva sylvestris extract as a natural preservatives on the quality and antioxidant properties of mayonnaise sauce [Volume 18, Issue 114, 2021, Pages 147-158]
Sodium Casein Fabrication of biocomposite films based on sodium caseinate reinforced with gellan and Persian gums and evaluation of physicomechanical and morphology properties [Volume 18, Issue 113, 2021, Pages 187-196]
Sodium Caseinate Effect of Zataria multiflora Boiss irradiated with moderate dose of gamma rays on the shelf life of rainbow trout fillet (Oncorhynchus mykiss) containing active coating based on sodium caseinate [Volume 18, Issue 116, 2021, Pages 29-37]
Sodium Caseinate Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Sodium Caseinate Study effect of gelatin on foaming properties of albumin and sodium caseinate proteins [Volume 18, Issue 117, 2021, Pages 217-228]
Sodium Caseinate Evaluation of antimicrobial and antioxidant effect of sodium caseinate edible coating enriched with rosemary essential oil (Rosmarinus officinalis) on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage [Volume 18, Issue 120, 2021, Pages 39-50]
Solar dryer Comparison of drying kinetics of mint leaves by photovoltaic / thermal solar dryer and natural drying [Volume 18, Issue 119, 2021, Pages 193-204]
Solid lipid nanocarriers Production of curcumin-loaded lipid nanocarriers and assessment of its qualitative characteristic [Volume 18, Issue 117, 2021, Pages 277-287]
Solid lipid nanoparticle Investigation of Lipidic Solid Nanoparticles from Propolis and Bees Waxes produced by Antisolvent Precipitation Method [Volume 18, Issue 111, 2021, Pages 79-88]
Somatic cell Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Sourdough Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Sourdough Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]
Soybean oil Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Soybean oil Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil [Volume 18, Issue 118, 2021, Pages 285-296]
Soybean oil antioxidant activity of nano-encapsulated free and bounded phenol [Volume 18, Issue 118, 2021, Pages 349-361]
Soybean oil Effect of Methanolic Extract obtained from Cynodon dactylon (L) Pers. Rhizomes on Oxidative Stability of Soybean Oil under Thermal Conditions [Volume 18, Issue 121, 2021, Pages 365-379]
Soy flour Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design [Volume 18, Issue 112, 2021, Pages 309-321]
Soy milk Investigation on improvement of quantitative and qualitative properties of toast bread by sourdough containing kombucha beverage and soybean milk and Lactobacillus fermentum and Lactobacillus plantarum [Volume 18, Issue 114, 2021, Pages 209-223]
Soy protein Enrichment of biscuits with protein to improve health effects [Volume 18, Issue 113, 2021, Pages 377-387]
Soy protein concentrate Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake [Volume 18, Issue 116, 2021, Pages 259-275]
Soy protein isolate Encapsulation of Lactobacillus reuteri probiotic bacteria using soy protein isolate and whey protein isolate and inulin and Evaluation of its viability during storage and simulated gastrointestinal conditions [Volume 18, Issue 110, 2021, Pages 69-77]
Soy protein isolate Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation [Volume 18, Issue 120, 2021, Pages 199-213]
Spectrometer Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Sperm Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Spinach powder Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties [Volume 18, Issue 121, 2021, Pages 381-392]
Spirulina Algae Huso huso fillet preservation with coating contained Spirulina algae extract at 4 Â±1Â°C [Volume 18, Issue 121, 2021, Pages 335-348]
Spirulina platensis Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis [Volume 18, Issue 121, 2021, Pages 225-236]
Sponge cake The effect of adding quinoa flour and germinated wheat flour on the physicochemicalØ microbial and sensory properties of sponge cake [Volume 18, Issue 119, 2021, Pages 375-392]
Spray drying Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder [Volume 18, Issue 111, 2021, Pages 55-66]
Spray drying Encapsulation of Essential Oil of Ziziphora clinopodioides Using Maltodextrin and Gum Arabic by Spray Drying Method [Volume 18, Issue 120, 2021, Pages 263-281]
Spray drying Double layer encapsulation of Lactobacillus acidophilus by Emulsion and spray-drying Techniques: Study of characteristics and survival of microcapsules under simulated gastrointestinal conditions [Volume 18, Issue 121, 2021, Pages 237-248]
Spray-drying The spray-drying of nanostructured lipid carriers (NLC) using maltodextrin as the excipient [Volume 18, Issue 116, 2021, Pages 1-13]
Stability Effect of incorporating barberry (Berberis vulgaris) fruit powder on the physicochemical and microbial properties of functional puffed corn [Volume 18, Issue 117, 2021, Pages 13-19]
Stability The effect of psyllium husk and edible colorants (betalain & curcumin) on the stability, physical and sensory properties of Iranian traditional drink (doogh) [Volume 18, Issue 119, 2021, Pages 393-409]
Stachys schtschegleevii essence Effect of Stachys schtschegleevii essential oil and storage time on chemical and microbial properties of minced calf meat by response surface method [Volume 18, Issue 112, 2021, Pages 271-282]
Staling Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread [Volume 18, Issue 110, 2021, Pages 37-47]
Standard method Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection [Volume 18, Issue 118, 2021, Pages 79-91]
Starch Investigation of the effect of adding wheat bran and input moisture in the extrusion process on physicochemical properties of wheat bran-based bulk snacks [Volume 18, Issue 117, 2021, Pages 365-377]
Starch Effect of active edible starched-based coating containing garlic and lemon peel essential oils on the characteristics of Barred mackerel (Scomberomorus commerrson) fillet [Volume 18, Issue 120, 2021, Pages 153-171]
Steamed bread Investigating on Increasing the Shelf life of Steamed Bread Containing Rye Flour by Adding Polyol and Modifying the Fermentation [Volume 18, Issue 115, 2021, Pages 299-309]
Steaming Comparison the effect of nitrogen fertilizer and parboiling process on heavy metals of rice grain [Volume 18, Issue 114, 2021, Pages 359-370]
Sterilization Comparative investigating the effect of pasteurization and sterilization processes on survival of probiotic bacteria and redox potential of probiotic set-type yoghurt [Volume 18, Issue 112, 2021, Pages 137-151]
Stevia Effect of addition of green tea extract and stevia rebaudiana to kombucha on its physicochemical and antioxidant properties [Volume 18, Issue 114, 2021, Pages 333-347]
Stevia Viability of Bifidobacterium animalis subsp. Lactis in cocoa ice cream containing sweetener Stevia [Volume 18, Issue 118, 2021, Pages 67-77]
Stevia physicochemical, sensory and rheological properties (creep behavior) of sour cherry jam based on stevia and optimization of formulation by response surface methodology [Volume 18, Issue 118, 2021, Pages 363-374]
Stirred yoghurt Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose [Volume 18, Issue 120, 2021, Pages 353-363]
Storability Effect of nano-encapsulation of rosemary in quality preserving and antioxidative activity of apricot (Prunus armeniaca L.) during storage life [Volume 18, Issue 117, 2021, Pages 183-196]
Storage Effects of 2-phenyl ethanol from Mohammadi flower on quality of mazafat dates packed in flexible laminated packages [Volume 18, Issue 111, 2021, Pages 13-22]
Storage period Feasibility of Visible/Near Infrared (Vis/NIR) Spectrophotometry capability in classification of lemon samples during storage period by PCA, LDA and SVM identification methods [Volume 18, Issue 120, 2021, Pages 335-352]
Strawberry Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry [Volume 18, Issue 112, 2021, Pages 81-95]
Strawberry Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberryâs rot and mold [Volume 18, Issue 115, 2021, Pages 171-180]
Substitute for nitrite Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage [Volume 18, Issue 119, 2021, Pages 217-229]
Sugar The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period [Volume 18, Issue 113, 2021, Pages 247-259]
Sugar Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots [Volume 18, Issue 120, 2021, Pages 27-38]
Sugar beet Determination of mechanical properties of sugar beet under quasi-static loading [Volume 18, Issue 120, 2021, Pages 253-262]
Sulfated polysaccharides Antioxidant activity, Î±-amylase and Î±-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L. [Volume 18, Issue 116, 2021, Pages 81-90]
Sunflower oil Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat [Volume 18, Issue 113, 2021, Pages 233-245]
Sunset yellow Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]
Support vector machine Evaluation the Effect of Farsi Gum Containing Hemp seed oil Coating on Mass and Volume Changes of Grape using Machine Vision and Machine Learning Systems [Volume 18, Issue 113, 2021, Pages 157-172]
Survival Evaluation of viability of encapsulated Lactobacillus rhamnosus GG and Lactobacillus plantarum in multilayer emulsion and simple emulsion [Volume 18, Issue 112, 2021, Pages 127-136]
Survival Evaluation and comparison of the effect of Bacidobacterium bifidum and Enterococcus faecium as single and combined strains on aroma compounds of UF cheese [Volume 18, Issue 119, 2021, Pages 349-360]
Survival of probiotics Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Sweet Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Sweet potato puree Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology [Volume 18, Issue 113, 2021, Pages 121-134]
Synbiotic Physiochemical and sensory characteristics of synbiotic beverage yogurt developed from BuffaloÂ´s colostrum & milk [Volume 18, Issue 116, 2021, Pages 247-257]
Synbiotic Enrichment and optimization of wheat fiber and dill essential oil in synbiotic doogh using response surface methodology [Volume 18, Issue 118, 2021, Pages 313-323]

T

Tahini meal Evaluation on Corn Gluten Meal and Tahini Meal Efficiency as Gluten Substitute in Fermented Doughnut Formulation [Volume 18, Issue 117, 2021, Pages 81-93]
Tallow fat Evaluating the physical, mechanical and morphological properties of calcium-alginate films coated with sunflower oil or tallow fat [Volume 18, Issue 113, 2021, Pages 233-245]
Tartarazin Investigating the situation and the great limitation of artificial dyes used among the health products offered in Yazd city in 1397 [Volume 18, Issue 116, 2021, Pages 305-312]
Taste Effect of boiling in salt solution and drying on the quality of farmed Pacific white shrimp (Litopenaeus vannamei) [Volume 18, Issue 115, 2021, Pages 203-212]
Tea Effect of withering, rolling, fermentation and drying steps of Gilan's black tea on its phenolic content and antioxidant properties [Volume 18, Issue 112, 2021, Pages 1-10]
Teat disinfectant Review of various aspects of disinfection in dairy farms [Volume 18, Issue 115, 2021, Pages 377-396]
Tehran Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Temperature Effects of 2-phenyl ethanol from Mohammadi flower on quality of mazafat dates packed in flexible laminated packages [Volume 18, Issue 111, 2021, Pages 13-22]
Terminal velocity Effect of cutting location for aerodynamic separation of saffron stigma and selection of apparatus [Volume 18, Issue 115, 2021, Pages 363-376]
Tetracycline Application of a new extraction method coupled to high performance liquid chromatography for tetracyclines monitoring in cow milk [Volume 18, Issue 113, 2021, Pages 339-349]
Teucrium polium Effect of the essential oil of Ducrosia anethifolia (DC.) Boiss. and Teucrium polium L. on physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time [Volume 18, Issue 117, 2021, Pages 265-276]
Textural Characteristics Effect of hydrothermaled rice bran addition on bread physical, textural and sensory characteristics [Volume 18, Issue 112, 2021, Pages 43-52]
Textural properties Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder [Volume 18, Issue 111, 2021, Pages 189-200]
Textural properties Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread [Volume 18, Issue 118, 2021, Pages 223-235]
Textural properties Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties [Volume 18, Issue 121, 2021, Pages 381-392]
Texture‎ The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste [Volume 18, Issue 113, 2021, Pages 313-328]
Texture analysis The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Texture analysis The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread [Volume 18, Issue 119, 2021, Pages 1-15]
Texture analysis Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Thermal stability Effect of Oregano, Thyme and Rosemary essential oils in comparison with tert-butyl hydroquinone on the quality characteristics of Nigella Sativa seed oil during storage [Volume 18, Issue 116, 2021, Pages 195-203]
Thin Layer Chromatography Separation and identification of artificial colors in foodstuffs at Torbat-e-Heydarieh city using thin layer chromatography during 2019-2010 [Volume 18, Issue 118, 2021, Pages 201-212]
Thin Layer Chromatography Identification of gamma aminobutyric acid produced by Lactobacillus brevis PML1 by Thin layer chromatography method in culture medium containing monosodium glutamate (MSG) [Volume 18, Issue 120, 2021, Pages 379-387]
Thin layer drying Study of Drying Behavior of Pumpkin by Convective Hot Air Dryingâ Cast Tape Drying [Volume 18, Issue 118, 2021, Pages 297-311]
Thiobarbituric acid Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil [Volume 18, Issue 121, 2021, Pages 39-55]
Three electrode system Detection of olive oil contaminated with heavy metals using a three-electrode system based on the cyclic voltammetry [Volume 18, Issue 116, 2021, Pages 293-303]
Three-layer film Effect of lamination and complex formation with Î²-cyclodextrin on physicochemical, antioxidant and release properties of bacterial cellulose film containing rosemary essential oil [Volume 18, Issue 111, 2021, Pages 251-265]
Thyme The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil [Volume 18, Issue 113, 2021, Pages 135-146]
Thyme (Zataria Multiflora ) Essential oil Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]
Thymol essential oil Effect of active packaging based on polyethylene/propylene films containing thymol on the quality attributes and shelf life of season salad [Volume 18, Issue 116, 2021, Pages 67-80]
Thymus essential oil Effect of Thymus essential oil in both immersion and fumigant methods on some of the qualitative characteristics of Fakhri cultivar grapes during storage [Volume 18, Issue 112, 2021, Pages 113-125]
Thymus vulgaris Study on edible coating effect, based on Aloe vera gel and thymol on the postharvest quality and storage life of strawberry [Volume 18, Issue 112, 2021, Pages 81-95]
Thymus vulgaris essential oil Evaluation of antioxidant and antimicrobial effects of Thymus vulgaris essential oil on cream cheese [Volume 18, Issue 119, 2021, Pages 205-215]
TiO2 nanoparticles Antimicrobial Properties and Moisture Sorption Isotherm of Bionanocomposite Based on Cassava Starch/Nano Titanium Dioxide/Peppermint Essential Oil [Volume 18, Issue 111, 2021, Pages 201-213]
Tissue culture Comparison of phenolic compounds and antioxidant activity of two grapvine root cultivars Rasha and Qzel Ozum [Volume 18, Issue 111, 2021, Pages 1-12]
Tissue stiffness Optimization of probiotic breakfast chocolate formulation [Volume 18, Issue 120, 2021, Pages 65-74]
Titanium dioxide Synthesis and Evaluation of Physicochemical and Antimicrobial Properties of Bionanocomposites Based on Carboxymethylchitosan Biopolymer - Montmorillonite Nanoclay in the Presence of TiOâ Nanoparticles [Volume 18, Issue 112, 2021, Pages 283-297]
Titanium dioxide nanoparticles Design of nanocomposite packaging based on gelatin biopolymer containing titanium dioxide nanoparticles and saffron extract for use in food packaging [Volume 18, Issue 121, 2021, Pages 25-37]
Titanium Oxide Investigation of physicochemical, mechanical and antimicrobial properties of nanocomposite from bean inner pod gum containing nanoparticles of titanium dioxide and oregano essential oil [Volume 18, Issue 117, 2021, Pages 353-364]
Titrable acidity Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Tocopherol Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Tocopherols The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process [Volume 18, Issue 119, 2021, Pages 231-242]
Tocotrienol Detection of adding vegetable oils (palm, soybean and corn) adulteration in olive oil by using High Performance Liquid Chromatography and tocopherols and tocotrienols profile [Volume 18, Issue 117, 2021, Pages 229-245]
Tomato The effect of whole tomato thermal pretreatment on the physicochemical properties of tomato paste produced with different degree of brix [Volume 18, Issue 115, 2021, Pages 17-22]
Tortilla Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices [Volume 18, Issue 120, 2021, Pages 187-198]
Total microbial count An Investigation about effects of mixture of carbon dioxide and nitrogen gas properties of raw bovine milk using response surface methodology [Volume 18, Issue 112, 2021, Pages 347-360]
Total soluble solids Assessment of Mineral Content and some Biochemical Properties in 8 Local Pomegranate Juice Cultivars [Volume 18, Issue 121, 2021, Pages 215-224]
Tota phenol content Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria âin vitroâ [Volume 18, Issue 112, 2021, Pages 189-198]
Trachyspermum Ammi Essential Oil Physical, Mechanical and Microbial Properties of Carboxymethyl Cellulose (CMC) Bioactive Film Containing Trachyspermum Ammi, Myrtus Communis Essential Oils and the Effects on Shelf Life of Turkey Meat [Volume 18, Issue 111, 2021, Pages 233-250]
Traditional Ice Cream Study the prevalence of Escherichia coli O157:H7 contamination in traditional and handmade ice-cream in ice-cream supplier trade units of Bandar Abbas and evaluating the efficiency of chromogenic media compared to the standard media for its detection [Volume 18, Issue 118, 2021, Pages 79-91]
Traditional (local) production method Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons [Volume 18, Issue 121, 2021, Pages 289-299]
Traditional Quchan cheese Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese [Volume 18, Issue 120, 2021, Pages 111-119]
Tragacanth Production of probiotic pineapple juice with encapsulation of Lactobacillus plantarum by chitosan and tragacanth gums [Volume 18, Issue 118, 2021, Pages 189-200]
Tragacanth gum Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]
Trans Investigation of saturated and trans fatty acids in fast foods in Tehran [Volume 18, Issue 118, 2021, Pages 181-188]
Transglutaminase enzyme mycrobi Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria) [Volume 18, Issue 116, 2021, Pages 347-356]
Transparency Biodegradable film of modified starch/albumin containing magnesium oxide nanoparticles; Investigation of color, transparency, mechanical, and calorimetry properties [Volume 18, Issue 111, 2021, Pages 169-188]
Treatment Comparison of the effect of dielectric barrier discharge plasma in surface and volume mode of treatment on physical and chemical properties of saffron [Volume 18, Issue 120, 2021, Pages 13-25]
Triticale Evaluation of effect of triticale and powder and essential oil of ginger on production of functional cookies [Volume 18, Issue 120, 2021, Pages 365-378]

U

UF cheese Isolation and identification of mould contaminating UF cheeses in Fasa city [Volume 18, Issue 121, 2021, Pages 107-116]
Ultrasound The impact of ultrasound and blanching technology on effective diffusivity and uptake of oil in zucchini during deep fat frying [Volume 18, Issue 111, 2021, Pages 371-382]
Ultrasound Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil [Volume 18, Issue 118, 2021, Pages 285-296]
Ultrasound A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties [Volume 18, Issue 118, 2021, Pages 325-334]
Ultrasound The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
Ultrasound Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound [Volume 18, Issue 120, 2021, Pages 1-11]
Ultrasound Evaluation of Antimicrobial Effect of Nanoparticles on Increasing Doogh Storage [Volume 18, Issue 120, 2021, Pages 295-304]
Ultrasound Kinetic modeling and optimization of musk willow (Salix aegyptiaca L.) essential oil extraction process of using ultrasound assisted hydrodistillation [Volume 18, Issue 121, 2021, Pages 93-106]
Ultrasound pretreatment Effect of ultrasound and blanching on the quality, physical and thermodynamic properties of deep fried carrots and modeling of shrinkage by artificial neural network [Volume 18, Issue 111, 2021, Pages 45-54]
Ultraviolet radiation Evaluation of the effect of continuous ultraviolet irradiation system on quality characteristics of lemon juice [Volume 18, Issue 117, 2021, Pages 307-319]
Urease The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced [Volume 18, Issue 119, 2021, Pages 331-348]
UV-c irradiation Effect of Thyme (ZatariaMultiflora) Essential oil Nano Emulsion in Tragacanth Gum and UV-c Irradiation on Quality Characterization of Germinated Mung Bean [Volume 18, Issue 113, 2021, Pages 41-57]

V

Vacuum dryer Mathematical modeling of thin-layer garlic with hot air dryer and under vacuum [Volume 18, Issue 113, 2021, Pages 363-375]
Viability Comparative investigating the effect of pasteurization and sterilization processes on survival of probiotic bacteria and redox potential of probiotic set-type yoghurt [Volume 18, Issue 112, 2021, Pages 137-151]
Viability Optimization of survivability of Lactobacillus casei LAFTI-L26 and the physicochemical properties of functional flavored set yogurt containing grape syrup [Volume 18, Issue 114, 2021, Pages 195-208]
Viability Study of survival of probiotic strains of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus and their effect on sensory properties of probiotic dark chocolate during storage at room temperature and refrigerated for 180 days [Volume 18, Issue 121, 2021, Pages 185-201]
Viability of probiotic bacteria Evaluation of Sensory and Rheological properties and Viability of Probiotic Bacteria in Probiotic Date Dessert [Volume 18, Issue 113, 2021, Pages 329-337]
Vibration frequency Investigating the box type and the number of fruit rows on mechanical properties of nectarine in response to simulated transport vibrations [Volume 18, Issue 115, 2021, Pages 1-12]
Vinegar Investigation of physicochemical properties and identification of dominant bacteria in several samples of traditional date vinegar [Volume 18, Issue 110, 2021, Pages 165-176]
Vinegar Comparison of Physicochemical Properties and Antioxidant Activities of traditional and industrial vinegars [Volume 18, Issue 121, 2021, Pages 173-184]
Viscoelastic Investigation on the rheological properties of fortified yogurt containing pumpkin powder [Volume 18, Issue 114, 2021, Pages 349-358]
Viscosity Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder [Volume 18, Issue 111, 2021, Pages 189-200]
Viscosity Optimization of plum marmalade formulation containing date syrup using constrained mixture design [Volume 18, Issue 112, 2021, Pages 223-235]
Viscosity Effect of adding hydrocolloids on rheological and chemical properties of high amylose rice cultivars [Volume 18, Issue 114, 2021, Pages 251-262]
Viscosity The effect of whole tomato thermal pretreatment on the physicochemical properties of tomato paste produced with different degree of brix [Volume 18, Issue 115, 2021, Pages 17-22]
Viscosity Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids [Volume 18, Issue 118, 2021, Pages 337-348]
Viscosity Effect of Basil Seed Hydrocolloid on Physicochemical and Sensory properties of low-fat Yogurt [Volume 18, Issue 121, 2021, Pages 1-11]
Viscosity Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale) [Volume 18, Issue 121, 2021, Pages 265-273]
Visible Spectrophotometry Feasibility of Visible/Near Infrared (Vis/NIR) Spectrophotometry capability in classification of lemon samples during storage period by PCA, LDA and SVM identification methods [Volume 18, Issue 120, 2021, Pages 335-352]
Visual and NIR Spectroscopy Investigation of domestic hen Egg quality in terms of Fertilization during storage using Near Infrared Spectroscopy [Volume 18, Issue 117, 2021, Pages 1-12]
Vitamin Fortification of energy food using Iranian native gums [Volume 18, Issue 113, 2021, Pages 101-108]
Vitamin B12 Evaluation of manganese sulfate and vitamin B12 influence on physicochemical, sensory and textural attributes of fermented milk with Lactobacillus bulgaricus subsp. Delbrueckii and Lactobacillus acidophilus La-5 [Volume 18, Issue 111, 2021, Pages 103-115]
Vitex agnus-castus Evaluation of chemical activity and antifungal effect of Vitex agnus-castus essential oil on Penicillium digitatum and Penicillium italicum causing orange rot [Volume 18, Issue 114, 2021, Pages 82-73]
Voltametric Fabrication of novel sensor based on graphene-qouantum dot nanoparticles for Sunset yellow edible colorant analysis [Volume 18, Issue 113, 2021, Pages 29-39]

W

Walnut green peel Optimization of ethanolic extracts of walnut green peel extracted by Microwave method and investigation of their antioxidant properties [Volume 18, Issue 115, 2021, Pages 283-298]
Washing Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature [Volume 18, Issue 118, 2021, Pages 107-118]
Water activity Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM) [Volume 18, Issue 112, 2021, Pages 299-308]
Water activity Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature [Volume 18, Issue 114, 2021, Pages 291-303]
Watering Investigating the Properties of Low-Fat Yogurt Produced by Ginger Extract (Zingiber Officinale) [Volume 18, Issue 121, 2021, Pages 265-273]
Watermelon Optimization of mountain watermelon fruit extract extraction process by response surface method and evaluation of its antioxidant effect on the stability of soybean oil during shelf life [Volume 18, Issue 120, 2021, Pages 51-64]
Weibull hazard analysis Predictive modeling to determine the shelf life of snacks enriched with dragees containing Spirulina platensis [Volume 18, Issue 121, 2021, Pages 225-236]
Weight loss Response surface modeling of the pomegranate arils (Shahsavar Yazdi cultivar) weight loss, vitamin C and color characteristics variation during the infrared drying process [Volume 18, Issue 114, 2021, Pages 237-250]
Weight loss Effect of postharvest calcium chloride treatment on the fruit quality and storage life of some Cornelean cherry genotypes (Cornus mas L) [Volume 18, Issue 116, 2021, Pages 131-141]
Well Diffusion Evaluation of antimicrobial effect of Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro [Volume 18, Issue 119, 2021, Pages 133-142]
Wheat bran The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread [Volume 18, Issue 110, 2021, Pages 87-97]
Wheat flour The effect of adding quinoa flour and germinated wheat flour on the physicochemicalØ microbial and sensory properties of sponge cake [Volume 18, Issue 119, 2021, Pages 375-392]
Wheat flour Wheat Flour Substitution in Production of Reduced Gluten Pound Cake Using Millets [Volume 18, Issue 120, 2021, Pages 133-151]
Wheat flour paste Evaluation of the effect of adding Î±-amylase and ascorbic acid on rheological properties of wheat flour dough [Volume 18, Issue 121, 2021, Pages 69-79]
Whey Optimization of Dates Puree Pastilles Formulation Based on Concentrated Whey, Agar and Xanthan Hydrocolloids Using Response-Surface Methodology (RSM) [Volume 18, Issue 112, 2021, Pages 299-308]
Whey powder concentrate Enrichment of biscuits with protein to improve health effects [Volume 18, Issue 113, 2021, Pages 377-387]
Whey protein Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree [Volume 18, Issue 118, 2021, Pages 15-25]
Whey protein Use of beta-carotene encapsulated with whey protein and casein and its effects on the shelf life of canola oil during storage [Volume 18, Issue 118, 2021, Pages 27-41]
Whey protein concentration Investigation of physico-chemical and microbial properties of low fat yogurt enriched with whey protein concentration, milk protein concentration, and wheat-psyllium fiber [Volume 18, Issue 112, 2021, Pages 247-260]
Whey protein isolate and inulin Encapsulation of Lactobacillus reuteri probiotic bacteria using soy protein isolate and whey protein isolate and inulin and Evaluation of its viability during storage and simulated gastrointestinal conditions [Volume 18, Issue 110, 2021, Pages 69-77]
White Button Mushroom – osmotic drying The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus) [Volume 18, Issue 112, 2021, Pages 361-377]
White Sugar The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus) [Volume 18, Issue 112, 2021, Pages 361-377]
Wild sage seed gum Predicting the effects of coating with different concentrations of wild sage seed gum on the characteristics of fried zucchini slices at various temperature by genetic algorithm-artificial neural network method [Volume 18, Issue 115, 2021, Pages 181-191]
Withania somnifera Effect of packaging with edible film of sago starch containing Withania Somnifera extract on quality properties of chicken fillet [Volume 18, Issue 114, 2021, Pages 45-55]

Journal of food science and technology(Iran)

Keyword Index

A

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