Journal of food science and technology(Iran)

Keyword Index

A

Acetylation Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Acorn flour Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar [Volume 20, Issue 140, 2023, Pages 66-79]
Acornsyrup Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar [Volume 20, Issue 140, 2023, Pages 66-79]
Acrylamide Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread [Volume 20, Issue 140, 2023, Pages 156-168]
Active packaging The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese [Volume 20, Issue 137, 2023, Pages 60-73]
Adipic acid Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Aerobic mesophilic microorganisms Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Ajowan powder Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Alcalase Optimization of the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology [Volume 20, Issue 144, 2023, Pages 131-152]
Alfalfa Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Algae Investigating the feasibility of mango pastille formulation with Spirulina platensis algae powder and natural honey sweetener [Volume 20, Issue 141, 2023, Pages 17-35]
Algae An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Alkaline Protease Covalent immobilization of Aspergillus oryzae Î²-galactosidase and Bacillus licheniformis protease with Amino-Multi Walled Carbon Nanotubes [Volume 20, Issue 145, 2023, Pages 208-225]
Alkaline Salts The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil [Volume 20, Issue 139, 2023, Pages 165-179]
Aloe vera Optimization of combined drying (osmotic-hot air) of aloeâ vera slice using response surface methodology [Volume 20, Issue 144, 2023, Pages 1-24]
Aloe vera the effect of aloe vera gel coating on the qualitative, microbial characteristics and shelf life of banana fruit during cold storage [Volume 20, Issue 144, 2023, Pages 183-198]
Aloe Vera gel Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus) [Volume 20, Issue 140, 2023, Pages 80-95]
Aluminum The effect of the type of packaging on the physicochemical and microbial characteristics of rainbow salmon (Oncorhynchus mykiss) fillets stored at refrigerator temperature [Volume 20, Issue 142, 2023, Pages 239-252]
Amaranth Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal [Volume 20, Issue 141, 2023, Pages 128-146]
Amylase Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1 [Volume 20, Issue 138, 2023, Pages 41-53]
Anthocyanin Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Anthocyanin Optimizing the process of extracting sour tea extract using the response surface method and evaluating the resulting beverage formulation [Volume 20, Issue 142, 2023, Pages 137-160]
Anti- alzheimer Investigating the structural properties of nanoliposomes containing Padina distromatic algae extract fabricated by heating method [Volume 20, Issue 138, 2023, Pages 107-118]
Antibacterial polymers and Smart packaging Biodegradable film of Sodium alginate film/flax seed mucilage/norbixin/tungsten oxide: investigation of color, crystalline, thermal, mechanical and antibacterial properties [Volume 20, Issue 135, 2023, Pages 31-43]
Antibacterial Property Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Antibiotic residue The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Antibiotic residues Development of a deep eutectic solvent-based extraction method for determination of tetracycline, Oxytetracycline and Enrofloxacin residues in cheese sample by high performance liquid chromatography [Volume 20, Issue 139, 2023, Pages 79-92]
Antibiotic resistance Antibacterial, antibiofilm, and pharmacokinetic properties of some Lamiaceae essential oils against methicillin- and vancomycin-resistant staphylococcus aureus [Volume 20, Issue 142, 2023, Pages 82-103]
Antibiotic resistance The contamination of local crumbled Kope cheeses distributed in âUrmia-Iran with Brucella species and evaluation of the antibiotic-resistant pattern of isolates [Volume 20, Issue 144, 2023, Pages 169-182]
Anti-cancer Investigating the structural properties of nanoliposomes containing Padina distromatic algae extract fabricated by heating method [Volume 20, Issue 138, 2023, Pages 107-118]
Anti-diabetic Anti-diabetic effect of probiotic milk containing Lactobacillus rhamnosus IBRC-M10754 in animal model of wistar rat and survive it in cold storage conditions [Volume 20, Issue 138, 2023, Pages 16-25]
Antifungal activity Determination of total phenols and flavonoids, antioxidant potential and antimicrobial activity of hydroalcoholic extract of Withania somnifera against fungi cause spoilage postharvest apple and strawberry fruits [Volume 20, Issue 142, 2023, Pages 171-181]
Antifungal activity Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani âin vitroâ [Volume 20, Issue 143, 2023, Pages 204-214]
Antimicrobial The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration [Volume 20, Issue 138, 2023, Pages 174-183]
Antimicrobial Evaluation of antioxidant and antimicrobial properties of ethanolic extracts extracted from Caper (Capparis spinosa) fruit by ultrasound method using the RSM [Volume 20, Issue 145, 2023, Pages 1-22]
Antimicrobial Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Antimicrobial activity Antimicrobial activity of Datura stramonium ethanolic extract on some pathogenic bacteria causing infection and food poisoning in vitro [Volume 20, Issue 142, 2023, Pages 161-170]
Antimicrobial activity Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]
Antimicrobial activity Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study [Volume 20, Issue 145, 2023, Pages 99-110]
Antimicrobial effect Evaluation of antioxidant activity and antimicrobial effect of Nigella sativa oil on some pathogenic bacteria and its interaction with chloramphenicol antibiotic [Volume 20, Issue 145, 2023, Pages 111-121]
Antimicrobial performance Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Antimircobial The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab [Volume 20, Issue 142, 2023, Pages 219-238]
Antioxidant The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil [Volume 20, Issue 135, 2023, Pages 89-102]
Antioxidant Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties [Volume 20, Issue 135, 2023, Pages 129-139]
Antioxidant The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Antioxidant Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]
Antioxidant Optimization of the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology [Volume 20, Issue 144, 2023, Pages 131-152]
Antioxidant Evaluation of antioxidant and antimicrobial properties of ethanolic extracts extracted from Caper (Capparis spinosa) fruit by ultrasound method using the RSM [Volume 20, Issue 145, 2023, Pages 1-22]
Antioxidant activity Evaluating combined effect of microwave power - edible coating on physicochemical properties of dried apple slices [Volume 20, Issue 134, 2023, Pages 1-16]
Antioxidant activity The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Antioxidant activity Evaluation the chemical composition, phenol, flavonoid and antioxidant activity of walnut skin extract (Juglans regia L.) [Volume 20, Issue 135, 2023, Pages 103-112]
Antioxidant activity Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Antioxidant activity Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Antioxidant activity Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Antioxidant activity Investigating the physicochemical characteristics of a functional drink based on sugarcane juice [Volume 20, Issue 142, 2023, Pages 50-67]
Antioxidant activity Optimizing the process of extracting sour tea extract using the response surface method and evaluating the resulting beverage formulation [Volume 20, Issue 142, 2023, Pages 137-160]
Antioxidant activity Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Antioxidant activity Optimizing enzymatic hydrolysis of pumpkin seeds protein (Cucurbita maxima L.) by pancreatin with using microwave pretreatment [Volume 20, Issue 143, 2023, Pages 78-90]
Antioxidant activity The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Antioxidant activity Evaluation of antioxidant activity and antimicrobial effect of Nigella sativa oil on some pathogenic bacteria and its interaction with chloramphenicol antibiotic [Volume 20, Issue 145, 2023, Pages 111-121]
Antioxidant capacity Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Antioxidant capacity Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Antioxidant capacity Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.) [Volume 20, Issue 144, 2023, Pages 112-130]
Antioxidant capacity Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic [Volume 20, Issue 145, 2023, Pages 122-138]
Antioxidant effect Determination of total phenols and flavonoids, antioxidant potential and antimicrobial activity of hydroalcoholic extract of Withania somnifera against fungi cause spoilage postharvest apple and strawberry fruits [Volume 20, Issue 142, 2023, Pages 171-181]
Antioxidant effect Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study [Volume 20, Issue 145, 2023, Pages 99-110]
Antioxidant enzymes Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic [Volume 20, Issue 145, 2023, Pages 122-138]
Antioxidant properties Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Antioxidant properties Prolonging the Shelf-life of Probiotic Wheat Germ Containing Bacillus badius with Xanthan Gum by Freeze-Dried Encapsulation Method [Volume 20, Issue 134, 2023, Pages 119-133]
Antioxidant properties The effect of microwave pretreatment on enzymatic hydrolysis time of edible mushroom (Agaricus bisporus) protein by trypsin enzyme and production of antioxidant peptides [Volume 20, Issue 139, 2023, Pages 35-59]
Antioxidant properties Investigating the feasibility of mango pastille formulation with Spirulina platensis algae powder and natural honey sweetener [Volume 20, Issue 141, 2023, Pages 17-35]
Antioxidant properties Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them [Volume 20, Issue 141, 2023, Pages 157-173]
Antisolvent precipitation Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer [Volume 20, Issue 145, 2023, Pages 188-207]
Apparent viscosity Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Aqueous extract Evaluation of antifungal effect and non-growth diameter, of Persian oakâs Jaft extract on Penicillium digitatum and Penicillium italicum molds (indicator of mold spoilage after citrus fruits harvest) [Volume 20, Issue 141, 2023, Pages 147-156]
Aqueous extract Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic [Volume 20, Issue 143, 2023, Pages 140-147]
Aqueous extract Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]
Aqueous extraction Aqueous extraction of oil from flaxseed and evaluation of its storage stability and physicochemical properties during storage [Volume 20, Issue 144, 2023, Pages 48-62]
Arabic gum Investigation of physicochemical properties of Echium amoenum flower extract produced with different carriers by spray drying method [Volume 20, Issue 139, 2023, Pages 220-233]
Artificial neural network (ANN) Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Ascorbic acid Postharvest salicylic acid and chitosan Effects to the improved shelf life of âBadaâ sweet cherry [Volume 20, Issue 140, 2023, Pages 141-155]
Ascorbic acid Effects of salicylic acid and sweet basil mucilage on some postharvest quality indices of okra (Abelmoschus esculentus L.) [Volume 20, Issue 141, 2023, Pages 113-127]
Ascorbic acid Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.) [Volume 20, Issue 144, 2023, Pages 112-130]
Ascorbic acid Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic [Volume 20, Issue 145, 2023, Pages 122-138]
Ascorbic acid Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage [Volume 20, Issue 145, 2023, Pages 149-169]
Asian Sea bass The effect of different concentrations of Aloe vera gel on sensory, microbial and chemichal characteristics of Asian sea bass (Lates Calcarifer (Bloch, 1790)) stored in the refrigerator [Volume 20, Issue 137, 2023, Pages 143-155]

B

Bacillus Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory [Volume 20, Issue 139, 2023, Pages 138-148]
Baguette bread Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread [Volume 20, Issue 140, 2023, Pages 156-168]
Baguette bread Effect of microencapsulated date pit (Phoenix dactylifera L.) extract on staling and organoleptic properties of Baguette bread [Volume 20, Issue 144, 2023, Pages 227-241]
Baker's yeast Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast [Volume 20, Issue 137, 2023, Pages 210-229]
Balango seed Investigating the effect of antioxidant extract from balango seeds on some quality properties of low-fat blended yogurt [Volume 20, Issue 144, 2023, Pages 96-111]
Bamboo Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Banana the effect of aloe vera gel coating on the qualitative, microbial characteristics and shelf life of banana fruit during cold storage [Volume 20, Issue 144, 2023, Pages 183-198]
Barbari bread Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal [Volume 20, Issue 137, 2023, Pages 35-48]
Barhang seed mucilage Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Barley Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal [Volume 20, Issue 141, 2023, Pages 128-146]
Batter viscosity Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake [Volume 20, Issue 137, 2023, Pages 129-141]
Bee pollen Effect of temperature and storage time on bioactivity and physicochemical stability of nanovesicles containing hydrolyzed bee pollen protein [Volume 20, Issue 142, 2023, Pages 31-49]
Bifidobacterium bifidium Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Bifidobacterium bifidum Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]
Bioactive compounds Best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodology [Volume 20, Issue 140, 2023, Pages 169-192]
Bioactive compounds Optimization of ultrasonic-assisted extraction of the effective compounds from hops (Humulus lupulus) [Volume 20, Issue 141, 2023, Pages 75-92]
Bioactive edible coating Investigating the effect of edible coating based on Citrus paradise essential oil nanoemulsion and Lallemantia iberica seed mucilage on the microbial and chemical characteristics of lamb slices during storage period [Volume 20, Issue 142, 2023, Pages 119-136]
Bioactive extract Determination of total phenols and flavonoids, antioxidant potential and antimicrobial activity of hydroalcoholic extract of Withania somnifera against fungi cause spoilage postharvest apple and strawberry fruits [Volume 20, Issue 142, 2023, Pages 171-181]
Bioactive food coating Evaluation of the effect of edible coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil on increasing the shelf life of strawberries [Volume 20, Issue 139, 2023, Pages 190-199]
Bioactive peptides Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]
Biodegradable The use of mixture design in optimization of biodegradable three-component composite film formulation of starch, zein and PVA based on physicochemical and mechanical properties [Volume 20, Issue 144, 2023, Pages 80-95]
Biodegradable film Biodegradable film of Sodium alginate film/flax seed mucilage/norbixin/tungsten oxide: investigation of color, crystalline, thermal, mechanical and antibacterial properties [Volume 20, Issue 135, 2023, Pages 31-43]
Biofilm Antibacterial, antibiofilm, and pharmacokinetic properties of some Lamiaceae essential oils against methicillin- and vancomycin-resistant staphylococcus aureus [Volume 20, Issue 142, 2023, Pages 82-103]
Biological activity Effect of temperature and storage time on bioactivity and physicochemical stability of nanovesicles containing hydrolyzed bee pollen protein [Volume 20, Issue 142, 2023, Pages 31-49]
Biscuit Production of low-calorie shortening from high internal phase emulsion gel and its application in the food system [Volume 20, Issue 143, 2023, Pages 30-44]
Bleaching efficiency Best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodology [Volume 20, Issue 140, 2023, Pages 169-192]
Bread Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread [Volume 20, Issue 138, 2023, Pages 185-196]
Brucella species The contamination of local crumbled Kope cheeses distributed in âUrmia-Iran with Brucella species and evaluation of the antibiotic-resistant pattern of isolates [Volume 20, Issue 144, 2023, Pages 169-182]
Bulky Bread Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1 [Volume 20, Issue 138, 2023, Pages 41-53]

C

Caffeine Production and evaluation of chitosan-coated nanoliposomes for caffeine encapsulation [Volume 20, Issue 139, 2023, Pages 93-109]
Cake Batter Rheological batter and textural characteristics of gluten-free sponge cake containing pumpkin powder [Volume 20, Issue 142, 2023, Pages 68-81]
Calories Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Calotropis procera Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani âin vitroâ [Volume 20, Issue 143, 2023, Pages 204-214]
Capparis spinosa Optimization of aqueous extraction conditions of phenolic and antioxidant compounds of Caper (Capparis spinosa) leaves and roots using response surface [Volume 20, Issue 138, 2023, Pages 26-40]
Carbon nanotubes Covalent immobilization of Aspergillus oryzae Î²-galactosidase and Bacillus licheniformis protease with Amino-Multi Walled Carbon Nanotubes [Volume 20, Issue 145, 2023, Pages 208-225]
Carrier nanocapsules Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Carrot The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Celery seed Biodegradable packaging based on chitosan-potato starch biopolymer containing Apium graveolens seed extract for chicken fillets [Volume 20, Issue 137, 2023, Pages 111-128]
Celiac diseases Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake [Volume 20, Issue 137, 2023, Pages 129-141]
Cellulose Evaluation of physicochemical properties of extracted cellulose from the walnut shell using ânon-thermal plasma pretreatment [Volume 20, Issue 134, 2023, Pages 17-29]
Cellulose Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Chavil Investigating of physicochemical, microbial and sensory properties of Chavil yogurt drink containing Lactobacillus rhamnosus nanoencapsulated with Persian gum and whey protein isolate [Volume 20, Issue 145, 2023, Pages 55-73]
Cheese The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese [Volume 20, Issue 137, 2023, Pages 60-73]
Cheese Development of a deep eutectic solvent-based extraction method for determination of tetracycline, Oxytetracycline and Enrofloxacin residues in cheese sample by high performance liquid chromatography [Volume 20, Issue 139, 2023, Pages 79-92]
Chemical compounds Evaluation the chemical composition, phenol, flavonoid and antioxidant activity of walnut skin extract (Juglans regia L.) [Volume 20, Issue 135, 2023, Pages 103-112]
Chemical modification Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Chemical modification Carboxymethylation of frankincense gum and investigation of viscosity and colorimetric indices [Volume 20, Issue 137, 2023, Pages 19-34]
Chemical properties Investigating the chemical and microbial characteristics of date syrup during the production stages (from the raw material to the final product) [Volume 20, Issue 139, 2023, Pages 110-127]
Chemical properties The effect of replacing Lactuca sativa and Cornus mas L. on the chemical characteristics of fish sausage [Volume 20, Issue 143, 2023, Pages 1-12]
Chia seed mucilage Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Chia seed oil Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Chicken meat The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Chitosan Effect of chitosan molecular weight and type of plasticizer in edible coating on internal quality and eggshell morphology [Volume 20, Issue 136, 2023, Pages 137-149]
Chitosan The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Chitosan Biodegradable packaging based on chitosan-potato starch biopolymer containing Apium graveolens seed extract for chicken fillets [Volume 20, Issue 137, 2023, Pages 111-128]
Chitosan Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread [Volume 20, Issue 139, 2023, Pages 61-78]
Chitosan – nano particle Evaluation the Effect of Aqueous Grape Extract in Nano â Chitosan â TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator [Volume 20, Issue 143, 2023, Pages 13-29]
Chitosan nanoparticles The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of Surimi [Volume 20, Issue 140, 2023, Pages 193-217]
Chlorophyll Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Chocolate Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate) [Volume 20, Issue 135, 2023, Pages 1-10]
Chocolate cream Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Cholesterol Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method [Volume 20, Issue 139, 2023, Pages 129-137]
Citric acid Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage [Volume 20, Issue 140, 2023, Pages 1-15]
Citron peel essential oil Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Citrus paradise essential oil nanoemulsion Investigating the effect of edible coating based on Citrus paradise essential oil nanoemulsion and Lallemantia iberica seed mucilage on the microbial and chemical characteristics of lamb slices during storage period [Volume 20, Issue 142, 2023, Pages 119-136]
Citrus sinensis peel extract The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration [Volume 20, Issue 138, 2023, Pages 174-183]
Classification and regression tree (CART) Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Clostridium perfringens Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Coating Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]
Coating The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Coating The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil [Volume 20, Issue 139, 2023, Pages 165-179]
Coating the effect of aloe vera gel coating on the qualitative, microbial characteristics and shelf life of banana fruit during cold storage [Volume 20, Issue 144, 2023, Pages 183-198]
Coffee mixture The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Coliform Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Color indices The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Color Parameters Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Color values Impact of ultrafiltrated whey powder and lactulose on survival of Bifidobacterium bifidium and color and sensory characteristics of ultrafiltrated synbiotic cheese [Volume 20, Issue 141, 2023, Pages 238-249]
Composite The use of mixture design in optimization of biodegradable three-component composite film formulation of starch, zein and PVA based on physicochemical and mechanical properties [Volume 20, Issue 144, 2023, Pages 80-95]
Consumer rights Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products [Volume 20, Issue 137, 2023, Pages 49-59]
Contamination The contamination of local crumbled Kope cheeses distributed in âUrmia-Iran with Brucella species and evaluation of the antibiotic-resistant pattern of isolates [Volume 20, Issue 144, 2023, Pages 169-182]
Cookies Effect of microencapsulation on probiotic viability in 3D printed cookies based on confectionary's waste [Volume 20, Issue 136, 2023, Pages 186-200]
Cooking quality The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Copper nanoparticles Effects of Poly Lactic Acid Film Containing Sumac Fruit Extract and Copper Oxide Nanoparticles on Shelf Life Enhancement of Minced Beef [Volume 20, Issue 137, 2023, Pages 100-110]
Corn Evaluating the effect of ozone gas on the qualitative and microbial characteristics of corn seeds [Volume 20, Issue 135, 2023, Pages 11-20]
Corn Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition [Volume 20, Issue 138, 2023, Pages 133-146]
Cornelian cherry The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Corn oil Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein [Volume 20, Issue 138, 2023, Pages 148-160]
Corn starch Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]
Cornus mas The effect of replacing Lactuca sativa and Cornus mas L. on the chemical characteristics of fish sausage [Volume 20, Issue 143, 2023, Pages 1-12]
Crocin Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate) [Volume 20, Issue 135, 2023, Pages 1-10]
Crossbreeding Investigation of crossbreeding breeds Romanov and arabic on meat quality of sheep during storage [Volume 20, Issue 140, 2023, Pages 218-225]
Cross-linking Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Crumbled Kope cheese The contamination of local crumbled Kope cheeses distributed in âUrmia-Iran with Brucella species and evaluation of the antibiotic-resistant pattern of isolates [Volume 20, Issue 144, 2023, Pages 169-182]
Crystallization efficiency The effect nonionic surface-active components on cold crystallization in sugar industry [Volume 20, Issue 138, 2023, Pages 54-63]
Curcumin Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]

D

Dairy An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Dairy wastewater Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM) [Volume 20, Issue 137, 2023, Pages 191-209]
Date byproducts The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Date pit Effect of microencapsulated date pit (Phoenix dactylifera L.) extract on staling and organoleptic properties of Baguette bread [Volume 20, Issue 144, 2023, Pages 227-241]
Dates Investigating the chemical and microbial characteristics of date syrup during the production stages (from the raw material to the final product) [Volume 20, Issue 139, 2023, Pages 110-127]
Date waste Studying the application of date wastes in order to prepare a kind of jelly candy and evaluation of its quality and sensorial properties [Volume 20, Issue 139, 2023, Pages 14-34]
Datura stramonium Antimicrobial activity of Datura stramonium ethanolic extract on some pathogenic bacteria causing infection and food poisoning in vitro [Volume 20, Issue 142, 2023, Pages 161-170]
DBD plasma Evaluation of physicochemical properties of extracted cellulose from the walnut shell using ânon-thermal plasma pretreatment [Volume 20, Issue 134, 2023, Pages 17-29]
Decision Tree Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Deep Eutectic Solvent Development of a deep eutectic solvent-based extraction method for determination of tetracycline, Oxytetracycline and Enrofloxacin residues in cheese sample by high performance liquid chromatography [Volume 20, Issue 139, 2023, Pages 79-92]
Defrosting The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Demineralized whey Impact of ultrafiltrated whey powder and lactulose on survival of Bifidobacterium bifidium and color and sensory characteristics of ultrafiltrated synbiotic cheese [Volume 20, Issue 141, 2023, Pages 238-249]
Dextran Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Digestibility Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility [Volume 20, Issue 140, 2023, Pages 28-51]
Doogh The study of the effect of oregano essence and Gellan gum on quality and shelf life of non-carbonated heat treated Doogh [Volume 20, Issue 144, 2023, Pages 199-212]
Drying kinetics Evaluating combined effect of microwave power - edible coating on physicochemical properties of dried apple slices [Volume 20, Issue 134, 2023, Pages 1-16]
DUWP Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]

E

Echium amoenum flower extract Investigation of physicochemical properties of Echium amoenum flower extract produced with different carriers by spray drying method [Volume 20, Issue 139, 2023, Pages 220-233]
Edible coating Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Edible coating Evaluation of edible coating based on chicken foot gelatin/green walnut skin extract on physical characteristics, color, and texture properties of rainbow trout fillet during storage in the refrigerator [Volume 20, Issue 142, 2023, Pages 1-14]
Edible coatings Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus) [Volume 20, Issue 140, 2023, Pages 80-95]
Edible film The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab [Volume 20, Issue 142, 2023, Pages 219-238]
Edible film Biodegradable film based on the mucilage of Pansyrak flower modified with licorice and copper sulfate nanoparticles, investigation of physicochemical properties [Volume 20, Issue 145, 2023, Pages 226-239]
Edible mushroom The effect of microwave pretreatment on enzymatic hydrolysis time of edible mushroom (Agaricus bisporus) protein by trypsin enzyme and production of antioxidant peptides [Volume 20, Issue 139, 2023, Pages 35-59]
Effective moisture diffusivity coefficient Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
Egg Effect of chitosan molecular weight and type of plasticizer in edible coating on internal quality and eggshell morphology [Volume 20, Issue 136, 2023, Pages 137-149]
Egg substitute Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Egg white Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein [Volume 20, Issue 138, 2023, Pages 148-160]
Electrospinning Fabrication of active packaging using eucalyptus and peppermint essential oil by electrospinning technique: study the characterization and antibacterial properties [Volume 20, Issue 143, 2023, Pages 91-107]
Electrospinning Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Empirical model Hydration Modeling of Rice (Oryza Sativa) by Empirical and Diffusion Models [Volume 20, Issue 134, 2023, Pages 87-97]
Emulsifiers The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Emulsion Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Encapsulation Study of the physicochemical, microbial and sensory properties of hamburgers enriched with turmeric and omega-3 loaded nanoliposomes [Volume 20, Issue 134, 2023, Pages 71-86]
Encapsulation Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Encapsulation Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Enrichment Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Enrichment Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics. [Volume 20, Issue 137, 2023, Pages 88-99]
Enterobacteriaceae Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Enterococcus faecium Evaluation of pathogenicity indicators and technological properties of Enterococcus faecium isolates obtained from traditional Iranian cheeses [Volume 20, Issue 135, 2023, Pages 69-87]
Enzymatic method Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Essential oil Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Essential oil Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Essential oil Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Ethanolic extract Antimicrobial activity of Datura stramonium ethanolic extract on some pathogenic bacteria causing infection and food poisoning in vitro [Volume 20, Issue 142, 2023, Pages 161-170]
Ethyl cellulose Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise [Volume 20, Issue 144, 2023, Pages 63-79]
Eucalyptus essential oil Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Exopolysaccharide Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Extraction Optimization of aqueous extraction conditions of phenolic and antioxidant compounds of Caper (Capparis spinosa) leaves and roots using response surface [Volume 20, Issue 138, 2023, Pages 26-40]
Extraction A Survey of Effective Parameters in Biomass Separation Using Vacuum Membrane Filtering: A Case Study of Pectin Acidic Solution [Volume 20, Issue 138, 2023, Pages 64-81]
Extraction Optimizing the process of extracting sour tea extract using the response surface method and evaluating the resulting beverage formulation [Volume 20, Issue 142, 2023, Pages 137-160]
Extraction Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. Johnâs wort (Hypericum perforatum L.) extract [Volume 20, Issue 143, 2023, Pages 126-139]
Extraction yield Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling [Volume 20, Issue 135, 2023, Pages 141-157]
Extrusion Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]

F

Factory wastewater Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory [Volume 20, Issue 139, 2023, Pages 138-148]
Fat-free yogurt Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Fat replacer The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese [Volume 20, Issue 139, 2023, Pages 1-12]
Fatty acid Milk thistle (Silybum marianum) seed oil as a new source of edible oil [Volume 20, Issue 145, 2023, Pages 23-34]
Fatty acid composition Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions [Volume 20, Issue 145, 2023, Pages 35-54]
Fennel seed Investigating Physicochemical and Sensory Properties of Tomato Paste Using Fennel Seed Extract and Ziziphora clinopodioides Lam. and Predicting the Results Using Artificial Neural Network [Volume 20, Issue 141, 2023, Pages 1-16]
Feta cheese Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Fiber Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Fiber Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Fiber Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Fibre Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition [Volume 20, Issue 138, 2023, Pages 133-146]
Fish Evaluation of edible coating based on chicken foot gelatin/green walnut skin extract on physical characteristics, color, and texture properties of rainbow trout fillet during storage in the refrigerator [Volume 20, Issue 142, 2023, Pages 1-14]
Fish sausage The effect of replacing Lactuca sativa and Cornus mas L. on the chemical characteristics of fish sausage [Volume 20, Issue 143, 2023, Pages 1-12]
Flaking Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar [Volume 20, Issue 138, 2023, Pages 119-132]
Flaxseed Aqueous extraction of oil from flaxseed and evaluation of its storage stability and physicochemical properties during storage [Volume 20, Issue 144, 2023, Pages 48-62]
Flaxseed oil Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]
Flaxseed oil Encapsulation of flaxseed oil and eucalyptus essential oil using electrospinning [Volume 20, Issue 145, 2023, Pages 170-187]
Foeniculum vulgare essential oil Identification of chemical compounds of Foeniculum vulgare essential oil, antioxidant power, and its antifungal effect on postharvest grape spoilage molds [Volume 20, Issue 143, 2023, Pages 159-168]
Food MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE [Volume 20, Issue 140, 2023, Pages 16-27]
Foodborne diseases Antimicrobial activity of Datura stramonium ethanolic extract on some pathogenic bacteria causing infection and food poisoning in vitro [Volume 20, Issue 142, 2023, Pages 161-170]
Foodborne diseases Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]
Food Label Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products [Volume 20, Issue 137, 2023, Pages 49-59]
Food packaging Effect of carboxymethyl cellulose and montmorillonite addition on the physicochemical and thermal properties of basil seed mucilage-based biodegradable film [Volume 20, Issue 145, 2023, Pages 74-86]
Food safety Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products [Volume 20, Issue 137, 2023, Pages 49-59]
Food spoilage MICROBIAL SPOILAGE IN FOOD AND ITS AGENTS, COLD CHAIN AND MEASURES TO PROLONG MICROBIAL SPOILAGE [Volume 20, Issue 140, 2023, Pages 16-27]
Fortification Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast [Volume 20, Issue 137, 2023, Pages 210-229]
Fractionation Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions [Volume 20, Issue 145, 2023, Pages 35-54]
Fraud Feasibility study of the stereological method to determine the percentage of meat used in raw (Hamburger) and heat-treated (Sausage) meat products [Volume 20, Issue 137, 2023, Pages 49-59]
Fried Mushroom Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus) [Volume 20, Issue 140, 2023, Pages 80-95]
Fruit firmness Postharvest salicylic acid and chitosan Effects to the improved shelf life of âBadaâ sweet cherry [Volume 20, Issue 140, 2023, Pages 141-155]
FTIR Production and evaluation of chitosan-coated nanoliposomes for caffeine encapsulation [Volume 20, Issue 139, 2023, Pages 93-109]
Functional coffee The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Functional Food Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Functional Food Studying the application of date wastes in order to prepare a kind of jelly candy and evaluation of its quality and sensorial properties [Volume 20, Issue 139, 2023, Pages 14-34]
Functional properties Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Functional properties Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour [Volume 20, Issue 138, 2023, Pages 82-93]
Functional properties Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them [Volume 20, Issue 141, 2023, Pages 157-173]
Functional properties An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Functional properties Investigating the physicochemical characteristics of a functional drink based on sugarcane juice [Volume 20, Issue 142, 2023, Pages 50-67]

G

Gas chromatography Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method [Volume 20, Issue 139, 2023, Pages 129-137]
Gelan gum The study of the effect of oregano essence and Gellan gum on quality and shelf life of non-carbonated heat treated Doogh [Volume 20, Issue 144, 2023, Pages 199-212]
Gelatin Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties [Volume 20, Issue 135, 2023, Pages 129-139]
Gelatin The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration [Volume 20, Issue 138, 2023, Pages 174-183]
Gel concentration The effect of different concentrations of Aloe vera gel on sensory, microbial and chemichal characteristics of Asian sea bass (Lates Calcarifer (Bloch, 1790)) stored in the refrigerator [Volume 20, Issue 137, 2023, Pages 143-155]
Genetic algorithm-artificial neural network Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Geometrical attributes Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes [Volume 20, Issue 137, 2023, Pages 74-87]
Ginger The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Glucose Investigating the antioxidant and physicochemical properties honeys from Mazandaran province in comparison to commercial samples [Volume 20, Issue 137, 2023, Pages 230-243]
Gluten-free beverage production of functional gluten-free beverage based on oat containing ginger extract and using stevia as a sucrose substitute [Volume 20, Issue 143, 2023, Pages 46-61]
Gluten-free cake Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour [Volume 20, Issue 138, 2023, Pages 82-93]
Gluten-free cake Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Grape Identification of chemical compounds of Foeniculum vulgare essential oil, antioxidant power, and its antifungal effect on postharvest grape spoilage molds [Volume 20, Issue 143, 2023, Pages 159-168]
Grape extract Evaluation the Effect of Aqueous Grape Extract in Nano â Chitosan â TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator [Volume 20, Issue 143, 2023, Pages 13-29]
Grape pomace Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]
Grapes Using the adaptive fuzzy-neural system (ANFIS) in modeling storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and Pyracantha extract [Volume 20, Issue 144, 2023, Pages 242-262]
Guar Gum Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Gum Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread [Volume 20, Issue 140, 2023, Pages 156-168]
Gum tragacanth Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]

H

Haematococcus pluvialis Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Hamburger Study of the physicochemical, microbial and sensory properties of hamburgers enriched with turmeric and omega-3 loaded nanoliposomes [Volume 20, Issue 134, 2023, Pages 71-86]
Hamburger The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger [Volume 20, Issue 134, 2023, Pages 193-200]
Hardness Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake [Volume 20, Issue 137, 2023, Pages 129-141]
Hardness The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese [Volume 20, Issue 139, 2023, Pages 1-12]
Hawthorn extract The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger [Volume 20, Issue 134, 2023, Pages 193-200]
Heat-Labile Enterotoxin Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Honey powder The effect of honey and ginger powder on the quality characteristics of instant coffee mix [Volume 20, Issue 143, 2023, Pages 190-201]
Hot air The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Hot-air Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
HPLC Development of a deep eutectic solvent-based extraction method for determination of tetracycline, Oxytetracycline and Enrofloxacin residues in cheese sample by high performance liquid chromatography [Volume 20, Issue 139, 2023, Pages 79-92]
Hydration Hydration Modeling of Rice (Oryza Sativa) by Empirical and Diffusion Models [Volume 20, Issue 134, 2023, Pages 87-97]
Hydrocolloids The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Hydrolyzed protein Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them [Volume 20, Issue 141, 2023, Pages 157-173]
Hydrolyzed protein Effect of temperature and storage time on bioactivity and physicochemical stability of nanovesicles containing hydrolyzed bee pollen protein [Volume 20, Issue 142, 2023, Pages 31-49]
Hypericum perforatum L Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. Johnâs wort (Hypericum perforatum L.) extract [Volume 20, Issue 143, 2023, Pages 126-139]

I

Impementation verification Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Infrared Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
Infrared The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Infrared dryer The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Inhibition zone diameter Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani âin vitroâ [Volume 20, Issue 143, 2023, Pages 204-214]
Intelligent Packaging Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Interaction Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Inulin Investigating the physicochemical and sensory properties of synbiotic cocoa milk containing "inulin, stevia and lactobacillus plantarum" [Volume 20, Issue 141, 2023, Pages 223-237]
Ionic gelation Evaluation the Effect of Aqueous Grape Extract in Nano â Chitosan â TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator [Volume 20, Issue 143, 2023, Pages 13-29]
Iranian White cheese Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics. [Volume 20, Issue 137, 2023, Pages 88-99]
Isomalt Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder [Volume 20, Issue 135, 2023, Pages 181-194]

L

LAB count The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese [Volume 20, Issue 139, 2023, Pages 1-12]
Lactobacillus acidophilus Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Lactobacillus fermentum 4-17 Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM) [Volume 20, Issue 137, 2023, Pages 191-209]
Lactobacillus plantarum Investigating the physicochemical and sensory properties of synbiotic cocoa milk containing "inulin, stevia and lactobacillus plantarum" [Volume 20, Issue 141, 2023, Pages 223-237]
Lactobacillus reuteri The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab [Volume 20, Issue 142, 2023, Pages 219-238]
Lactobacillus rhamnosus Anti-diabetic effect of probiotic milk containing Lactobacillus rhamnosus IBRC-M10754 in animal model of wistar rat and survive it in cold storage conditions [Volume 20, Issue 138, 2023, Pages 16-25]
Lactobacillus rhamnosus Investigating of physicochemical, microbial and sensory properties of Chavil yogurt drink containing Lactobacillus rhamnosus nanoencapsulated with Persian gum and whey protein isolate [Volume 20, Issue 145, 2023, Pages 55-73]
Lactoferrin Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model [Volume 20, Issue 136, 2023, Pages 26-37]
Lamb slices Investigating the effect of edible coating based on Citrus paradise essential oil nanoemulsion and Lallemantia iberica seed mucilage on the microbial and chemical characteristics of lamb slices during storage period [Volume 20, Issue 142, 2023, Pages 119-136]
Lectins Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility [Volume 20, Issue 140, 2023, Pages 28-51]
Legume starch The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes [Volume 20, Issue 137, 2023, Pages 156-190]
Levenberg–Marquardt Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Lightness Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration [Volume 20, Issue 140, 2023, Pages 113-124]
Liquid chromatography The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Logistic equation Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration [Volume 20, Issue 140, 2023, Pages 113-124]

M

Maceration The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Maltodextrin Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]
Maltodextrin Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]
Maltodextrin Investigation of physicochemical properties of Echium amoenum flower extract produced with different carriers by spray drying method [Volume 20, Issue 139, 2023, Pages 220-233]
Maltodextrin Nanoencapsulation of astaxanthin from Haematococcus pluvialis using maltodextrin-sodium caseinate coating and evaluation of antioxidant and antibacterial activities of the carrier nanocapsules [Volume 20, Issue 140, 2023, Pages 52-65]
Mayonnaise Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise [Volume 20, Issue 144, 2023, Pages 63-79]
Measurement uncertainty Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Meat products Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Mechanical properties Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties [Volume 20, Issue 135, 2023, Pages 129-139]
Mechanical Resistance Biodegradable film of Sodium alginate film/flax seed mucilage/norbixin/tungsten oxide: investigation of color, crystalline, thermal, mechanical and antibacterial properties [Volume 20, Issue 135, 2023, Pages 31-43]
Mechanical strength Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Melissa Officinalis Effects of Xanthan gum and Melissa officinalis seed gum on physicomechanical properties, acrylamide formation, and acceptability of baguette bread [Volume 20, Issue 140, 2023, Pages 156-168]
Melissa Officinalis Antibacterial, antibiofilm, and pharmacokinetic properties of some Lamiaceae essential oils against methicillin- and vancomycin-resistant staphylococcus aureus [Volume 20, Issue 142, 2023, Pages 82-103]
Microbial properties Investigating the chemical and microbial characteristics of date syrup during the production stages (from the raw material to the final product) [Volume 20, Issue 139, 2023, Pages 110-127]
Microbial spoilage The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese [Volume 20, Issue 137, 2023, Pages 60-73]
Microbial spoilage the effect of aloe vera gel coating on the qualitative, microbial characteristics and shelf life of banana fruit during cold storage [Volume 20, Issue 144, 2023, Pages 183-198]
Microcapsulation Evaluation of the quality properties of grape pomace and flaxseed oil microcapsules stabilized with different ratios of maltodextrin and gum tragacanth [Volume 20, Issue 139, 2023, Pages 201-219]
Microencapsulation Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Microencapsulation Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Microencapsulation Effect of microencapsulation on probiotic viability in 3D printed cookies based on confectionary's waste [Volume 20, Issue 136, 2023, Pages 186-200]
Microencapsulation Effect of microencapsulated date pit (Phoenix dactylifera L.) extract on staling and organoleptic properties of Baguette bread [Volume 20, Issue 144, 2023, Pages 227-241]
Microwave Evaluating combined effect of microwave power - edible coating on physicochemical properties of dried apple slices [Volume 20, Issue 134, 2023, Pages 1-16]
Microwave Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Microwave The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Microwave Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Microwave pretreatment The effect of microwave pretreatment on enzymatic hydrolysis time of edible mushroom (Agaricus bisporus) protein by trypsin enzyme and production of antioxidant peptides [Volume 20, Issue 139, 2023, Pages 35-59]
Microwave pretreatment Optimizing enzymatic hydrolysis of pumpkin seeds protein (Cucurbita maxima L.) by pancreatin with using microwave pretreatment [Volume 20, Issue 143, 2023, Pages 78-90]
Milk Anti-diabetic effect of probiotic milk containing Lactobacillus rhamnosus IBRC-M10754 in animal model of wistar rat and survive it in cold storage conditions [Volume 20, Issue 138, 2023, Pages 16-25]
Milk Ozonation of the pasteurized skim milk to extend the shelf life: evaluation of the chemical and microbial properties [Volume 20, Issue 142, 2023, Pages 15-30]
Millet flour Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread [Volume 20, Issue 138, 2023, Pages 185-196]
Minced meat Effects of Poly Lactic Acid Film Containing Sumac Fruit Extract and Copper Oxide Nanoparticles on Shelf Life Enhancement of Minced Beef [Volume 20, Issue 137, 2023, Pages 100-110]
Mixture of essential oils Fabrication of active packaging using eucalyptus and peppermint essential oil by electrospinning technique: study the characterization and antibacterial properties [Volume 20, Issue 143, 2023, Pages 91-107]
Modeling Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM) [Volume 20, Issue 137, 2023, Pages 191-209]
Modeling Using the adaptive fuzzy-neural system (ANFIS) in modeling storage conditions of grape fruits coated with maltodextrin containing potassium nanocarbonate and Pyracantha extract [Volume 20, Issue 144, 2023, Pages 242-262]
Modification The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes [Volume 20, Issue 137, 2023, Pages 156-190]
Modification The significant effect of cold plasma on the modification of the characteristics of cereal starches [Volume 20, Issue 144, 2023, Pages 25-47]
Modified potato starch Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch [Volume 20, Issue 136, 2023, Pages 150-171]
Mold and yeast Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Mucilage Biodegradable film based on the mucilage of Pansyrak flower modified with licorice and copper sulfate nanoparticles, investigation of physicochemical properties [Volume 20, Issue 145, 2023, Pages 226-239]
Muffin cake Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch [Volume 20, Issue 136, 2023, Pages 150-171]

N

Nanocapsules carrying astaxanthin Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Nanochitosome Production and evaluation of chitosan-coated nanoliposomes for caffeine encapsulation [Volume 20, Issue 139, 2023, Pages 93-109]
Nanocomposite Green synthesis of three-component Ag/AgCl/TiO2 nanocomposite using Zataria Multiflora plant [Volume 20, Issue 141, 2023, Pages 94-112]
Nanocomposite Effect of carboxymethyl cellulose and montmorillonite addition on the physicochemical and thermal properties of basil seed mucilage-based biodegradable film [Volume 20, Issue 145, 2023, Pages 74-86]
Nanocomposite film Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Nanocomposites Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread [Volume 20, Issue 139, 2023, Pages 61-78]
Nanocrystal cellulose The effect of antibacterial edible film based on sodium caseinate-nanocrystal cellulose containing cells and supernatant of Lactobacillus reuteri on quality of kebab [Volume 20, Issue 142, 2023, Pages 219-238]
Nanoemulsion Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate) [Volume 20, Issue 135, 2023, Pages 1-10]
Nanoemulsion The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil [Volume 20, Issue 135, 2023, Pages 89-102]
Nanoemulsion Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Nanoencapsulation The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of Surimi [Volume 20, Issue 140, 2023, Pages 193-217]
Nanoencapsulation Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer [Volume 20, Issue 145, 2023, Pages 188-207]
Nanoliposome Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model [Volume 20, Issue 136, 2023, Pages 26-37]
Nanoliposome Investigating the structural properties of nanoliposomes containing Padina distromatic algae extract fabricated by heating method [Volume 20, Issue 138, 2023, Pages 107-118]
Nanoliposome Timeâkill kinetic of nano ZnO-loaded nanoliposomes against Escherichia coli and Staphylococcus aureus [Volume 20, Issue 141, 2023, Pages 36-47]
Nanoliposome Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them [Volume 20, Issue 141, 2023, Pages 157-173]
Nanoliposome formulation Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Nanoliposomes The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Nanoparticles Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread [Volume 20, Issue 139, 2023, Pages 61-78]
Nanoreinforcement Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Nano-ZnO Timeâkill kinetic of nano ZnO-loaded nanoliposomes against Escherichia coli and Staphylococcus aureus [Volume 20, Issue 141, 2023, Pages 36-47]
Native gums Application of different thermal and non-thermal methods for removal of tannin from Persian gum [Volume 20, Issue 136, 2023, Pages 117-135]
Natural biopolymer Biodegradable packaging based on chitosan-potato starch biopolymer containing Apium graveolens seed extract for chicken fillets [Volume 20, Issue 137, 2023, Pages 111-128]
Nigella sativa L Changes in qualitative properties of cold press extracted oil from Nigella sativa L. seed pre-treated with ethanol solution during storage [Volume 20, Issue 138, 2023, Pages 162-173]
Nigella sativa oil Evaluation of antioxidant activity and antimicrobial effect of Nigella sativa oil on some pathogenic bacteria and its interaction with chloramphenicol antibiotic [Volume 20, Issue 145, 2023, Pages 111-121]
Numerical model Hydration Modeling of Rice (Oryza Sativa) by Empirical and Diffusion Models [Volume 20, Issue 134, 2023, Pages 87-97]
Nutrition Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility [Volume 20, Issue 140, 2023, Pages 28-51]
Nutritional properties An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Nutritional Value Investigating the feasibility of mango pastille formulation with Spirulina platensis algae powder and natural honey sweetener [Volume 20, Issue 141, 2023, Pages 17-35]
Nystatin Investigation of the inhibitory, fungicidal and interactive effects of the aqueous extract of Calotropis procera on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani âin vitroâ [Volume 20, Issue 143, 2023, Pages 204-214]

O

Ohmic heating Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling [Volume 20, Issue 135, 2023, Pages 141-157]
Oil Changes in qualitative properties of cold press extracted oil from Nigella sativa L. seed pre-treated with ethanol solution during storage [Volume 20, Issue 138, 2023, Pages 162-173]
Oleogel Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise [Volume 20, Issue 144, 2023, Pages 63-79]
Olive Oil Investigating the Effect of Garlic Essential Oil Nanoemulsion Encapsulated with Arabic Gum on Antioxidant Activity, Shelf Life, and Sensory Properties of Flavored Olive Oil [Volume 20, Issue 140, 2023, Pages 96-112]
Omega 3 Study of the physicochemical, microbial and sensory properties of hamburgers enriched with turmeric and omega-3 loaded nanoliposomes [Volume 20, Issue 134, 2023, Pages 71-86]
Optimization Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties [Volume 20, Issue 134, 2023, Pages 171-191]
Optimization Optimization of phospholipase production condition in submerged medium for Trichoderma atroviride sp. ZB-ZH292 [Volume 20, Issue 135, 2023, Pages 169-179]
Optimization Optimization of coating formulation containing spinach for puffed corn snack [Volume 20, Issue 136, 2023, Pages 172-185]
Optimization Optimization of aqueous extraction conditions of phenolic and antioxidant compounds of Caper (Capparis spinosa) leaves and roots using response surface [Volume 20, Issue 138, 2023, Pages 26-40]
Optimization Best combination of bleaching parameters on quantitative and qualitative characteristics of sunflower and corn oils using response surface methodology [Volume 20, Issue 140, 2023, Pages 169-192]
Optimization Production of low-calorie shortening from high internal phase emulsion gel and its application in the food system [Volume 20, Issue 143, 2023, Pages 30-44]
Orange peel A Survey of Effective Parameters in Biomass Separation Using Vacuum Membrane Filtering: A Case Study of Pectin Acidic Solution [Volume 20, Issue 138, 2023, Pages 64-81]
Orange slice Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Oregano The study of the effect of oregano essence and Gellan gum on quality and shelf life of non-carbonated heat treated Doogh [Volume 20, Issue 144, 2023, Pages 199-212]
Ostrich fat Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions [Volume 20, Issue 145, 2023, Pages 35-54]
Oxidation The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil [Volume 20, Issue 135, 2023, Pages 89-102]
Ozonation Evaluating the effect of ozone gas on the qualitative and microbial characteristics of corn seeds [Volume 20, Issue 135, 2023, Pages 11-20]
Ozone Ozonation of the pasteurized skim milk to extend the shelf life: evaluation of the chemical and microbial properties [Volume 20, Issue 142, 2023, Pages 15-30]

P

Padina algae extract Investigating the structural properties of nanoliposomes containing Padina distromatic algae extract fabricated by heating method [Volume 20, Issue 138, 2023, Pages 107-118]
Page model The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Page model Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
Pasta The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Pasteurization Ozonation of the pasteurized skim milk to extend the shelf life: evaluation of the chemical and microbial properties [Volume 20, Issue 142, 2023, Pages 15-30]
Pathogenic bacteria Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]
Pathogenic bacteria Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study [Volume 20, Issue 145, 2023, Pages 99-110]
Pathogenic fungi Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic [Volume 20, Issue 143, 2023, Pages 140-147]
Pathogenicity Evaluation of pathogenicity indicators and technological properties of Enterococcus faecium isolates obtained from traditional Iranian cheeses [Volume 20, Issue 135, 2023, Pages 69-87]
Peanut The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil [Volume 20, Issue 139, 2023, Pages 165-179]
Peanut Skin Extract The effect of alkaline salts and peanut skin extract on the qualitative attributes of fried coated peanuts and the frying oil [Volume 20, Issue 139, 2023, Pages 165-179]
Pectinase The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Penicillium digitatum Evaluation of antifungal effect and non-growth diameter, of Persian oakâs Jaft extract on Penicillium digitatum and Penicillium italicum molds (indicator of mold spoilage after citrus fruits harvest) [Volume 20, Issue 141, 2023, Pages 147-156]
Penicillium italicum Evaluation of antifungal effect and non-growth diameter, of Persian oakâs Jaft extract on Penicillium digitatum and Penicillium italicum molds (indicator of mold spoilage after citrus fruits harvest) [Volume 20, Issue 141, 2023, Pages 147-156]
Pepsin Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]
Perceptron Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Performance characterisrics Estimation and comparison of interalaboratoary standarad deviation (SIR) measurement uncertainty in Quantitative microbiological tests in different food items based on EN ISO:19036-2019 [Volume 20, Issue 134, 2023, Pages 201-213]
Perlite A Survey of Effective Parameters in Biomass Separation Using Vacuum Membrane Filtering: A Case Study of Pectin Acidic Solution [Volume 20, Issue 138, 2023, Pages 64-81]
Peroxide index Identification of sterol content and quality evaluation of virgin olive oil of Arbequina, Mari, Shenge and Zard cultivars in Tarem region [Volume 20, Issue 139, 2023, Pages 180-189]
Phenylketonuria Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch [Volume 20, Issue 136, 2023, Pages 150-171]
Phospholipase Optimization of phospholipase production condition in submerged medium for Trichoderma atroviride sp. ZB-ZH292 [Volume 20, Issue 135, 2023, Pages 169-179]
Phycocyanin The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Physical attributes Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes [Volume 20, Issue 137, 2023, Pages 74-87]
Physical stability Effect of xanthan, carrageenan and mono-diglyceride stabilizers on the sensory and physicochemical characteristics of cocoa milk using the response surface methodology [Volume 20, Issue 143, 2023, Pages 170-188]
Physico-chemical properties Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast [Volume 20, Issue 137, 2023, Pages 210-229]
Physicochemical properties Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder [Volume 20, Issue 135, 2023, Pages 181-194]
Physicochemical properties Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Physicochemical properties The effect of the type of packaging on the physicochemical and microbial characteristics of rainbow salmon (Oncorhynchus mykiss) fillets stored at refrigerator temperature [Volume 20, Issue 142, 2023, Pages 239-252]
Physicochemical properties Milk thistle (Silybum marianum) seed oil as a new source of edible oil [Volume 20, Issue 145, 2023, Pages 23-34]
Physicochemical stability Effect of temperature and storage time on bioactivity and physicochemical stability of nanovesicles containing hydrolyzed bee pollen protein [Volume 20, Issue 142, 2023, Pages 31-49]
Physiological weight loss Effects of salicylic acid and sweet basil mucilage on some postharvest quality indices of okra (Abelmoschus esculentus L.) [Volume 20, Issue 141, 2023, Pages 113-127]
Physiological weight loss Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.) [Volume 20, Issue 144, 2023, Pages 112-130]
Physiological weight loss Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage [Volume 20, Issue 145, 2023, Pages 149-169]
Phytic acid The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Phytosterols Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method [Volume 20, Issue 139, 2023, Pages 129-137]
Pickering emulsion Modeling the encapsulation efficiency and stability of curcumin in cellulose Pickering emulsions using artificial neural network (ANN) and classification and regression tree (CART) algorithms [Volume 20, Issue 136, 2023, Pages 38-50]
Plackett-Burman Design Optimization of phospholipase production condition in submerged medium for Trichoderma atroviride sp. ZB-ZH292 [Volume 20, Issue 135, 2023, Pages 169-179]
Plant extract Investigation on the Sensory and Microbial Characteristics of Functional Yogurt Containing Bell Pepper Extract [Volume 20, Issue 145, 2023, Pages 87-98]
Polylactic acid Evaluation of film rheology and coating of nanocomposites (polylactic acid and chitosan) during shelf life in Seven grains bread [Volume 20, Issue 139, 2023, Pages 61-78]
Polymicrobial biofilm Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model [Volume 20, Issue 136, 2023, Pages 26-37]
Polyphenol The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Polyphenols Evaluating the effect of Ajowan powder (Carum copticum) on quality and nutritional characteristics of chocolate cream [Volume 20, Issue 136, 2023, Pages 91-102]
Polyphenols Pulses: Nutritional or Anti-nutritional? A review on Bioactive Components and Digestibility [Volume 20, Issue 140, 2023, Pages 28-51]
Polyphenols The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Polystyrene The effect of the type of packaging on the physicochemical and microbial characteristics of rainbow salmon (Oncorhynchus mykiss) fillets stored at refrigerator temperature [Volume 20, Issue 142, 2023, Pages 239-252]
Pomegranate peel extract Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Power law Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Prangos ferulacea Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic [Volume 20, Issue 143, 2023, Pages 140-147]
Prebiotic Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition [Volume 20, Issue 138, 2023, Pages 133-146]
Prebiotic Impact of ultrafiltrated whey powder and lactulose on survival of Bifidobacterium bifidium and color and sensory characteristics of ultrafiltrated synbiotic cheese [Volume 20, Issue 141, 2023, Pages 238-249]
Preservation Evaluation of edible coating based on chicken foot gelatin/green walnut skin extract on physical characteristics, color, and texture properties of rainbow trout fillet during storage in the refrigerator [Volume 20, Issue 142, 2023, Pages 1-14]
Pre-treated with ethanol Changes in qualitative properties of cold press extracted oil from Nigella sativa L. seed pre-treated with ethanol solution during storage [Volume 20, Issue 138, 2023, Pages 162-173]
Pretreatment The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Principal component analysis (PCA) Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes [Volume 20, Issue 137, 2023, Pages 74-87]
Probiotic Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Probiotic Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Probiotic Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch [Volume 20, Issue 136, 2023, Pages 150-171]
Probiotic Anti-diabetic effect of probiotic milk containing Lactobacillus rhamnosus IBRC-M10754 in animal model of wistar rat and survive it in cold storage conditions [Volume 20, Issue 138, 2023, Pages 16-25]
Probiotic Investigating the physicochemical and sensory properties of synbiotic cocoa milk containing "inulin, stevia and lactobacillus plantarum" [Volume 20, Issue 141, 2023, Pages 223-237]
Probiotic production of functional gluten-free beverage based on oat containing ginger extract and using stevia as a sucrose substitute [Volume 20, Issue 143, 2023, Pages 46-61]
Probiotic Investigating of physicochemical, microbial and sensory properties of Chavil yogurt drink containing Lactobacillus rhamnosus nanoencapsulated with Persian gum and whey protein isolate [Volume 20, Issue 145, 2023, Pages 55-73]
Processed cheese Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein [Volume 20, Issue 138, 2023, Pages 148-160]
Protein Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics. [Volume 20, Issue 137, 2023, Pages 88-99]
Protein hydrolysate Optimization of the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology [Volume 20, Issue 144, 2023, Pages 131-152]
Psychrophilic bacteria Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Psyllium Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Pumpkin Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake [Volume 20, Issue 137, 2023, Pages 129-141]
Pumpkin Rheological batter and textural characteristics of gluten-free sponge cake containing pumpkin powder [Volume 20, Issue 142, 2023, Pages 68-81]

R

Rabbi date seed Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer [Volume 20, Issue 145, 2023, Pages 188-207]
Radish leaf extract Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling [Volume 20, Issue 135, 2023, Pages 141-157]
Rainbow trout Formulation of Iranian white cheese enriched with rainbow trout (oncorhynchus mykiss) protein extracted by acid and alkaline hydrolysis: investigation of physicochemical, microbial, textural and sensory characteristics. [Volume 20, Issue 137, 2023, Pages 88-99]
Rainbow trout fillet The effect of gelatin coating containing aqueous extract of Citrus sinensis peel on increasing shelf life of rainbow trout fillet during refrigeration [Volume 20, Issue 138, 2023, Pages 174-183]
Rainbow trout fillet The effect of the type of packaging on the physicochemical and microbial characteristics of rainbow salmon (Oncorhynchus mykiss) fillets stored at refrigerator temperature [Volume 20, Issue 142, 2023, Pages 239-252]
Rehydration Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Release Evaluation of physicochemical properties and release of nanoemulsion containing crocin and its application in food model system (chocolate) [Volume 20, Issue 135, 2023, Pages 1-10]
Reshteh Ashi Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Resistant starch Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Resistant starch Investigating on Production Healthy Snack Food Based on Cereal by Type III Resistant Starch Addition [Volume 20, Issue 138, 2023, Pages 133-146]
Respiration Rate Classification of some superior local apricot genotypes of Iran based on physical and geometrical attributes [Volume 20, Issue 137, 2023, Pages 74-87]
Response surface method Modeling of microbial biomass production by Lactobacillus fermentum 4-17 isolated from Tarkhineh in dairy sludge optimized by response surface methodology (RSM) [Volume 20, Issue 137, 2023, Pages 191-209]
Rheological models Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Rheological properties The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Rheological properties Application of different thermal and non-thermal methods for removal of tannin from Persian gum [Volume 20, Issue 136, 2023, Pages 117-135]
Rheology Evaluation of physicochemical, rheological and microstructure properties of Kope cheese produced from bovine milk in different conditions of ripening [Volume 20, Issue 134, 2023, Pages 47-60]
Rheology Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder [Volume 20, Issue 135, 2023, Pages 181-194]
Rheology Rheological batter and textural characteristics of gluten-free sponge cake containing pumpkin powder [Volume 20, Issue 142, 2023, Pages 68-81]
Rice Hydration Modeling of Rice (Oryza Sativa) by Empirical and Diffusion Models [Volume 20, Issue 134, 2023, Pages 87-97]
Rice flour Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour [Volume 20, Issue 138, 2023, Pages 82-93]
Rice flour Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar [Volume 20, Issue 138, 2023, Pages 119-132]
Rice flour Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Rice starch Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Rigor mortis Investigation of crossbreeding breeds Romanov and arabic on meat quality of sheep during storage [Volume 20, Issue 140, 2023, Pages 218-225]
Roasting The Effects of Roasting and Microwave Processes at Different pH Values on Enrofloxacin, Oxytetracycline, and Sulfadiazine Residues in Chicken Meat [Volume 20, Issue 137, 2023, Pages 1-18]
Roasting Investigation the effect of processed quinoa on physicochemical and sensory characteristics of compact food bar [Volume 20, Issue 138, 2023, Pages 119-132]
Russian knapweed Antimicrobial effect of Russian knapweed aqueous extract on Escherichia coli, Salmonella typhi, Listeria monocytogenes, and Bacillus cereus in vitro [Volume 20, Issue 143, 2023, Pages 150-157]

S

Salmonella enteric The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger [Volume 20, Issue 134, 2023, Pages 193-200]
Satureja rechingeri essential oil Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage [Volume 20, Issue 140, 2023, Pages 1-15]
SEM Production and evaluation of chitosan-coated nanoliposomes for caffeine encapsulation [Volume 20, Issue 139, 2023, Pages 93-109]
Semimembranosus muscles Investigation of crossbreeding breeds Romanov and arabic on meat quality of sheep during storage [Volume 20, Issue 140, 2023, Pages 218-225]
Semi-volume Barbari bread Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal [Volume 20, Issue 141, 2023, Pages 128-146]
Sensitivity Analysis Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process [Volume 20, Issue 145, 2023, Pages 139-148]
Sensorial properties Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread [Volume 20, Issue 138, 2023, Pages 185-196]
Sensory characteristics Evaluation of the effect of edible coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil on increasing the shelf life of strawberries [Volume 20, Issue 139, 2023, Pages 190-199]
Sensory evaluation Physicochemical, textural, and sensory properties of non-fat yogurt enriched with bambo fiber [Volume 20, Issue 136, 2023, Pages 64-79]
Sensory evaluation Evaluation of physicochemical properties of yogurt fortified with inactive baker's yeast [Volume 20, Issue 137, 2023, Pages 210-229]
Sensory evaluation Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar [Volume 20, Issue 140, 2023, Pages 66-79]
Sensory properties Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1 [Volume 20, Issue 138, 2023, Pages 41-53]
Sensory score Investigation on the Sensory and Microbial Characteristics of Functional Yogurt Containing Bell Pepper Extract [Volume 20, Issue 145, 2023, Pages 87-98]
Sesame oil Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise [Volume 20, Issue 144, 2023, Pages 63-79]
Shahri Balangu Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Sheep tail fat Two-stage dry fractionation of sheep tail and ostrich fats and evaluation of physicochemical properties of their fractions [Volume 20, Issue 145, 2023, Pages 35-54]
Shelf-life Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Shelf-life The effects of polyethylene film coated with menthol and carvacrol on the physicochemical, microbiological and sensory properties of low-moisture Mozzarella cheese [Volume 20, Issue 137, 2023, Pages 60-73]
Shelf-life Investigating the effect of edible coating based on Citrus paradise essential oil nanoemulsion and Lallemantia iberica seed mucilage on the microbial and chemical characteristics of lamb slices during storage period [Volume 20, Issue 142, 2023, Pages 119-136]
Shelf-life Antimicrobial effect of Prangos ferulacea aqueous extract on some pathogenic fungal species and its interaction with nystatin antibiotic [Volume 20, Issue 143, 2023, Pages 140-147]
Shiitake Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Skipjack Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]
Skipjack Optimization of the effect of hydrolysis conditions and type of protease on the degree of hydrolysis and antioxidant properties of the protein hydrolysate from the skipjack fish (Katsuwonus pelamis) viscera by the response surface methodology [Volume 20, Issue 144, 2023, Pages 131-152]
Sodium dodecyl sulfate Examination of microbial and chemical properties of chicken fillet treated with Satureja rechingeri essential oil, sodium dodecyl sulfate and citric acid during refrigerated storage [Volume 20, Issue 140, 2023, Pages 1-15]
Sodium nitrite Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Solid gain Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Soluble solids Effects of salicylic acid and sweet basil mucilage on some postharvest quality indices of okra (Abelmoschus esculentus L.) [Volume 20, Issue 141, 2023, Pages 113-127]
Sorbitol Effect of chitosan molecular weight and type of plasticizer in edible coating on internal quality and eggshell morphology [Volume 20, Issue 136, 2023, Pages 137-149]
Sour grape The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Soybean meal flour Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal [Volume 20, Issue 137, 2023, Pages 35-48]
Soybean oil Investigating the antioxidant properties of mustard seed sprout extract extracted with ultrasound and its effect on the oxidative stability of soybean oil [Volume 20, Issue 144, 2023, Pages 153-168]
Soy flour Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake [Volume 20, Issue 143, 2023, Pages 62-77]
Soy protein isolate Investigating the effect of storage time on the rheological characteristics of processed cheese produced from egg white, corn oil and soy protein [Volume 20, Issue 138, 2023, Pages 148-160]
Spirulina platensis The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Spong Cake Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Sponge cake The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Sponge cake Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Spray drier Investigation of physicochemical properties of Echium amoenum flower extract produced with different carriers by spray drying method [Volume 20, Issue 139, 2023, Pages 220-233]
Staphylococcus Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Staphylococcus aureus The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger [Volume 20, Issue 134, 2023, Pages 193-200]
Staphylococcus aureus Effect of replacing sodium nitrite by nanocapsules carrying astaxanthin from Haematococcus pluvialis in common sausage formulation on the growth and proliferation of pathogenic and spoilage microorganisms [Volume 20, Issue 136, 2023, Pages 103-116]
Staphylococcus aureus Antibacterial, antibiofilm, and pharmacokinetic properties of some Lamiaceae essential oils against methicillin- and vancomycin-resistant staphylococcus aureus [Volume 20, Issue 142, 2023, Pages 82-103]
Starch The significant effect of cold plasma on the modification of the characteristics of cereal starches [Volume 20, Issue 144, 2023, Pages 25-47]
Starch film Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Starter bacteria Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Sterols Identification of sterol content and quality evaluation of virgin olive oil of Arbequina, Mari, Shenge and Zard cultivars in Tarem region [Volume 20, Issue 139, 2023, Pages 180-189]
Stevia Investigating the physicochemical and sensory properties of synbiotic cocoa milk containing "inulin, stevia and lactobacillus plantarum" [Volume 20, Issue 141, 2023, Pages 223-237]
Stevia production of functional gluten-free beverage based on oat containing ginger extract and using stevia as a sucrose substitute [Volume 20, Issue 143, 2023, Pages 46-61]
Stirred Yogurt Investigating the effect of antioxidant extract from balango seeds on some quality properties of low-fat blended yogurt [Volume 20, Issue 144, 2023, Pages 96-111]
St. John’s wort Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. Johnâs wort (Hypericum perforatum L.) extract [Volume 20, Issue 143, 2023, Pages 126-139]
Storage period Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]
Storage period Impact of ultrafiltrated whey powder and lactulose on survival of Bifidobacterium bifidium and color and sensory characteristics of ultrafiltrated synbiotic cheese [Volume 20, Issue 141, 2023, Pages 238-249]
Storage period Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders [Volume 20, Issue 143, 2023, Pages 108-124]
Storage temperature Comparison of the stability of the nanoliposome form of the citron (Citrus medica L.) peel essential oils obtained from different extraction methods during the storage period at 4ÂºC and -18ÂºC [Volume 20, Issue 142, 2023, Pages 182-195]
Strawberry Evaluation of the effect of edible coating based on Shahri Balangu (Lalelemantia iberica) seed mucilage containing cinnamon essential oil on physicochemical, microbial, and sensory properties of strawberry during storage [Volume 20, Issue 135, 2023, Pages 59-68]
Strawberry Evaluation of the effect of edible coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil on increasing the shelf life of strawberries [Volume 20, Issue 139, 2023, Pages 190-199]
Structural properties. ‎ Evaluation of physicochemical properties of extracted cellulose from the walnut shell using ânon-thermal plasma pretreatment [Volume 20, Issue 134, 2023, Pages 17-29]
Sucrose Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Sugar cane Investigating the physicochemical characteristics of a functional drink based on sugarcane juice [Volume 20, Issue 142, 2023, Pages 50-67]
Sugar soluble color The effect nonionic surface-active components on cold crystallization in sugar industry [Volume 20, Issue 138, 2023, Pages 54-63]
Sumac Extract Effects of Poly Lactic Acid Film Containing Sumac Fruit Extract and Copper Oxide Nanoparticles on Shelf Life Enhancement of Minced Beef [Volume 20, Issue 137, 2023, Pages 100-110]
Surface area Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration [Volume 20, Issue 140, 2023, Pages 113-124]
Surface color Postharvest salicylic acid and chitosan Effects to the improved shelf life of âBadaâ sweet cherry [Volume 20, Issue 140, 2023, Pages 141-155]
Surface Plasmon resonance Using surface plasmon resonance technology for initial evaluation of the antitoxin activity of dextran exopolysaccharide against Escherichia coli heat-labile enterotoxin [Volume 20, Issue 136, 2023, Pages 1-10]
Surfactants The effect nonionic surface-active components on cold crystallization in sugar industry [Volume 20, Issue 138, 2023, Pages 54-63]
Surimi The Antimicrobial and Antioxidant impact of Encapsulation of Green Tea Extract in Chitosan Nanoparticles on Shelf life of Surimi [Volume 20, Issue 140, 2023, Pages 193-217]
Survival Investigating the survival of microencapsulated Lactobacillus acidophilus in double emulsion with Persian gum during storage and digestive simulating conditions [Volume 20, Issue 134, 2023, Pages 61-70]
Survival Evaluation of the effect of shiitake mushroom (lentinulaedodes) water extracts on the survival of the probiotic bacterium bifidobacteriumbifidum and physico-chemical properties in Feta cheese [Volume 20, Issue 136, 2023, Pages 12-25]
Survival Effect of microencapsulation on probiotic viability in 3D printed cookies based on confectionary's waste [Volume 20, Issue 136, 2023, Pages 186-200]
Sweet cherry Postharvest salicylic acid and chitosan Effects to the improved shelf life of âBadaâ sweet cherry [Volume 20, Issue 140, 2023, Pages 141-155]
Synbiotic Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]
Synbiotic Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders [Volume 20, Issue 143, 2023, Pages 108-124]

T

Taguchi method Physicochemical and functional properties of modified quinoa starch with adipic acid and acetic anhydride mixture [Volume 20, Issue 135, 2023, Pages 113-127]
Tannin removal Application of different thermal and non-thermal methods for removal of tannin from Persian gum [Volume 20, Issue 136, 2023, Pages 117-135]
Tehran Identification and determination the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method [Volume 20, Issue 139, 2023, Pages 129-137]
Temperature Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory [Volume 20, Issue 139, 2023, Pages 138-148]
Temperature The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Texture analysis The effect of different proportions of hydrocolloids and food emulsifiers on the physicochemical, textural and microbial properties of sponge cake during the storage period [Volume 20, Issue 138, 2023, Pages 1-15]
Texture analysis Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake [Volume 20, Issue 140, 2023, Pages 125-140]
Texture parameters Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders [Volume 20, Issue 143, 2023, Pages 108-124]
TGA The use of mixture design in optimization of biodegradable three-component composite film formulation of starch, zein and PVA based on physicochemical and mechanical properties [Volume 20, Issue 144, 2023, Pages 80-95]
THAWING The Impact of a Combined Infrared-Hot Air System on the Thawing Process and Quality Attributes of Carrots [Volume 20, Issue 144, 2023, Pages 213-226]
Thermal resistance Biodegradable film of Sodium alginate film/flax seed mucilage/norbixin/tungsten oxide: investigation of color, crystalline, thermal, mechanical and antibacterial properties [Volume 20, Issue 135, 2023, Pages 31-43]
Thermostable amylase Isolation and identification of thermostable amylase producing bacteria from the wastewater of the canning factory [Volume 20, Issue 139, 2023, Pages 138-148]
Thin-layer hydration method - Ultrasound The effect of storage conditions on the stability of chitosan-coated nanoliposomes containing phycocyanin [Volume 20, Issue 136, 2023, Pages 201-214]
Thyme Green synthesis of three-component Ag/AgCl/TiO2 nanocomposite using Zataria Multiflora plant [Volume 20, Issue 141, 2023, Pages 94-112]
Thyme essential oil Production of edible film based on gelatin containing thyme essential oil: investigation of its physicochemical, mechanical, antioxidant and microbial properties [Volume 20, Issue 135, 2023, Pages 129-139]
Thymus trautvetteri essential oil Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study [Volume 20, Issue 145, 2023, Pages 99-110]
Time–kill kinetic Timeâkill kinetic of nano ZnO-loaded nanoliposomes against Escherichia coli and Staphylococcus aureus [Volume 20, Issue 141, 2023, Pages 36-47]
Titanium dioxide Green synthesis of three-component Ag/AgCl/TiO2 nanocomposite using Zataria Multiflora plant [Volume 20, Issue 141, 2023, Pages 94-112]
Tomato paste Investigating Physicochemical and Sensory Properties of Tomato Paste Using Fennel Seed Extract and Ziziphora clinopodioides Lam. and Predicting the Results Using Artificial Neural Network [Volume 20, Issue 141, 2023, Pages 1-16]
Tomato pomace powder Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Tooth decay Investigating the effect of free and nanoliposomal lactoferrin on polymicrobial biofilms derived from saliva in an Active Attachment biofilm model [Volume 20, Issue 136, 2023, Pages 26-37]
Total colour difference Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration [Volume 20, Issue 140, 2023, Pages 113-124]
Total count Evaluation of microbial contamination and chemical properties of traditional liquid Kashks supplied in Hamedan city [Volume 20, Issue 136, 2023, Pages 80-90]
Total Phenol The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Total Phenol Enrichment of sponge cake with tomato pomace powder and pomegranate peel extract and evaluation of its physical, textural and sensorial properties [Volume 20, Issue 138, 2023, Pages 94-106]
Total Phenol Postharvest application of chitosan and putrescine on maintaining the quality and extend shelf-life of cucumber (Cucumis sativus L.) [Volume 20, Issue 144, 2023, Pages 112-130]
Total Phenol Reducing the effects of oxidative stress in sweet pepper fruit during storage by using an edible coating of gum Arabic [Volume 20, Issue 145, 2023, Pages 122-138]
Total Phenol Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage [Volume 20, Issue 145, 2023, Pages 149-169]
Total phenolic content Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling [Volume 20, Issue 135, 2023, Pages 141-157]
Total soluble solids Combination effects of calcium chloride and chitosan on the postharvest quality of okra (Abelmoschus esculentus L.) during storage [Volume 20, Issue 145, 2023, Pages 149-169]
Total volatile basic nitrogen Fabrication of smart biosensor based on starch nanocrystal and Dutch rose To detect chicken spoilage [Volume 20, Issue 142, 2023, Pages 104-118]
Traditional cheese Evaluation of pathogenicity indicators and technological properties of Enterococcus faecium isolates obtained from traditional Iranian cheeses [Volume 20, Issue 135, 2023, Pages 69-87]
Transglutaminase enzyme Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal [Volume 20, Issue 137, 2023, Pages 35-48]
Tricoderma atroviride Optimization of phospholipase production condition in submerged medium for Trichoderma atroviride sp. ZB-ZH292 [Volume 20, Issue 135, 2023, Pages 169-179]
Trypsin Evaluation the antioxidant properties of purified bioactive peptides from the wastes of skipjack fish (Katsuwonus pelamis) processing, by pepsin and trypsin digestive enzymes [Volume 20, Issue 141, 2023, Pages 200-222]

U

UF-cheese The effect of transglutaminase enzyme and carrageenan gum on sensory, textural and microbial properties of low fat ultrafiltrated cheese [Volume 20, Issue 139, 2023, Pages 1-12]
Ultrafiltrated cheese Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing demineralized Ultrafiltrated Whey powder and lactulose During Storage Period [Volume 20, Issue 139, 2023, Pages 149-164]
Ultrafiltrated cheese Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders [Volume 20, Issue 143, 2023, Pages 108-124]
Ultrasonic Comparison of antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.) using enzymatic and ultrasonic extraction methods [Volume 20, Issue 134, 2023, Pages 99-108]
Ultrasonic bath Evaluation of antioxidant and antimicrobial properties of ethanolic extracts extracted from Caper (Capparis spinosa) fruit by ultrasound method using the RSM [Volume 20, Issue 145, 2023, Pages 1-22]
Ultrasound The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry [Volume 20, Issue 134, 2023, Pages 109-118]
Ultrasound The survey of bioactive compounds extraction from Spirulina platensis algae by ultrasound-assisted ethanolic maceration [Volume 20, Issue 135, 2023, Pages 45-57]
Ultrasound Production of functional Ash Reshteh containing rice resistance starch type III [Volume 20, Issue 136, 2023, Pages 51-63]
Ultrasound Investigating the effect of Transglutaminase enzyme and Ultrasonication on the properties of Barbari bread containing soybean meal [Volume 20, Issue 137, 2023, Pages 35-48]
Ultrasound The effect of ultrasound treatment on the physicochemical, rheological and structural properties of starches extracted from different legumes [Volume 20, Issue 137, 2023, Pages 156-190]
Ultrasound Optimization of aqueous extraction conditions of phenolic and antioxidant compounds of Caper (Capparis spinosa) leaves and roots using response surface [Volume 20, Issue 138, 2023, Pages 26-40]
Ultrasound Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution [Volume 20, Issue 140, 2023, Pages 226-235]
Ultrasound The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties [Volume 20, Issue 141, 2023, Pages 61-74]
Ultrasound Optimization of ultrasonic-assisted extraction of the effective compounds from hops (Humulus lupulus) [Volume 20, Issue 141, 2023, Pages 75-92]
Ultrasound The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Ultrasound Impact of ultrasound pretreatment with different solvents on the antioxidant activity, phenolic and flavonoid compounds of the St. Johnâs wort (Hypericum perforatum L.) extract [Volume 20, Issue 143, 2023, Pages 126-139]
Ultrasound Investigating the effect of antioxidant extract from balango seeds on some quality properties of low-fat blended yogurt [Volume 20, Issue 144, 2023, Pages 96-111]
Ultrasound Application of antisolvent precipitation method for encapsulation of date seed extracts of Rabbi variety in zein ptotein biopolymer [Volume 20, Issue 145, 2023, Pages 188-207]

W

Waste An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste [Volume 20, Issue 141, 2023, Pages 175-199]
Waste The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste [Volume 20, Issue 142, 2023, Pages 196-218]
Water vapor permeability Studying the effect of zinc oxide nanoparticles and cellulose nanofiber on the morphological, structural, thermal, mechanical and barrier properties of nanocomposite film based on Barhang (Plantago major L) mucilage [Volume 20, Issue 134, 2023, Pages 31-46]
Weight reduction Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices [Volume 20, Issue 135, 2023, Pages 21-30]
Wheat bran The impact of bran with reduced phytic acid by using a combined mill/autoclave/oven method on the rheological characteristics and cooking variables of Sedani-type pasta [Volume 20, Issue 134, 2023, Pages 149-170]
Wheat flour Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread [Volume 20, Issue 138, 2023, Pages 185-196]
Wheat flour Influence of some edible coatings on physicochemical and sensory properties of low-fat fried mushroom (Agaricus bisporus) [Volume 20, Issue 140, 2023, Pages 80-95]
Wheat germ powder Evaluation of the viability of starter bacteria and physicochemical properties in functional yogurt enriched with wheat germ powder and a mixture of processed plant essential oils [Volume 20, Issue 134, 2023, Pages 135-147]
Wheat sprout Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat [Volume 20, Issue 135, 2023, Pages 159-168]
Whey Protein Isolate The effect of qadomeh shahri seed gum and whey protein isolate on the antioxidant properties of nanoencapsulated sage extract to increase the stability of sunflower oil [Volume 20, Issue 135, 2023, Pages 89-102]
Withania somnifera Determination of total phenols and flavonoids, antioxidant potential and antimicrobial activity of hydroalcoholic extract of Withania somnifera against fungi cause spoilage postharvest apple and strawberry fruits [Volume 20, Issue 142, 2023, Pages 171-181]

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