A
-
Antifreeze proteins
A review of methods for reducing ice crystal size in food products [Volume 8, Issue 1, 2025, Pages 18-27]
-
Apparent viscosity
Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder [Volume 8, Issue 1, 2025, Pages 61-68]
-
Apparent viscosity
Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations [Volume 8, Issue 1, 2025, Pages 69-79]
-
Apple
Effects of combined drying method (osmotic-hot air) on the structural, color, and kinetic properties of apple cubes [Volume 8, Issue 1, 2025, Pages 51-60]
-
Atomic Absorption Spectrometry
Evaluation of Lead and Arsenic concentrations in commercial beverages in Isfahan market by using Atomic Absorption Spectroscopy [Volume 8, Issue 1, 2025, Pages 45-50]
B
-
Baking loss
Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations [Volume 8, Issue 1, 2025, Pages 69-79]
-
Batter
Optimization of wheat-bitter yam composite flour for nutrient-enhanced cake production: Rheological, nutritional, and sensory properties [Volume 8, Issue 1, 2025, Pages 6-17]
-
Beverages
Evaluation of Lead and Arsenic concentrations in commercial beverages in Isfahan market by using Atomic Absorption Spectroscopy [Volume 8, Issue 1, 2025, Pages 45-50]
-
Bioactive compounds
A review of Pickering emulsions-based delivery systems: Encapsulation, enhancing the stability and bioavailability of bioactive compounds [Volume 8, Issue 1, 2025, Pages 93-105]
C
-
Canned tuna fish
Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
-
Color indices
Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations [Volume 8, Issue 1, 2025, Pages 69-79]
-
Crohn’s disease (CD)
A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
D
-
Drying kinetics
Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder [Volume 8, Issue 1, 2025, Pages 33-44]
-
Drying kinetics
Effects of combined drying method (osmotic-hot air) on the structural, color, and kinetic properties of apple cubes [Volume 8, Issue 1, 2025, Pages 51-60]
E
-
Enamel coating
Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
-
Encapsulation
A review of Pickering emulsions-based delivery systems: Encapsulation, enhancing the stability and bioavailability of bioactive compounds [Volume 8, Issue 1, 2025, Pages 93-105]
-
Essential oils
A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
-
Extracts
A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
F
-
FTIR
Optimization of wheat-bitter yam composite flour for nutrient-enhanced cake production: Rheological, nutritional, and sensory properties [Volume 8, Issue 1, 2025, Pages 6-17]
H
-
Heavy metal
Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
-
High-pressure freezing
A review of methods for reducing ice crystal size in food products [Volume 8, Issue 1, 2025, Pages 18-27]
-
Hot air
Effects of combined drying method (osmotic-hot air) on the structural, color, and kinetic properties of apple cubes [Volume 8, Issue 1, 2025, Pages 51-60]
I
-
Inflammatory bowel disease (IBD)
A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
-
Infrared heating
Effect of controlled fermented rice bran and its water soluble extract on technofunctional characteristics of wheat bread baked using infrared heating/superheated vapor [Volume 8, Issue 1, 2025, Pages 106-113]
L
-
Lamiaceae family
A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
-
Lightness
Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder [Volume 8, Issue 1, 2025, Pages 61-68]
M
-
Moisture content
Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder [Volume 8, Issue 1, 2025, Pages 61-68]
-
Moisture ratio
Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder [Volume 8, Issue 1, 2025, Pages 33-44]
N
-
Nucleating agents
A review of methods for reducing ice crystal size in food products [Volume 8, Issue 1, 2025, Pages 18-27]
O
-
Oil
Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
-
Osmotic dehydration
Effects of combined drying method (osmotic-hot air) on the structural, color, and kinetic properties of apple cubes [Volume 8, Issue 1, 2025, Pages 51-60]
-
Overall acceptance
Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder [Volume 8, Issue 1, 2025, Pages 61-68]
P
-
Protein
Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations [Volume 8, Issue 1, 2025, Pages 69-79]
-
Pulp layer thickness
Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder [Volume 8, Issue 1, 2025, Pages 33-44]
S
-
Sensory
Optimization of wheat-bitter yam composite flour for nutrient-enhanced cake production: Rheological, nutritional, and sensory properties [Volume 8, Issue 1, 2025, Pages 6-17]
-
Skipjack tuna
Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
-
Storage conditions
Impact of cooking techniques and refrigeration storage using in vitro determination of glycemic index and resistant starch of cooked Mansuli rice [Volume 8, Issue 1, 2025, Pages 28-32]
T
-
Tree tomato powder
Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder [Volume 8, Issue 1, 2025, Pages 33-44]
U
-
Ultrasound-assisted
A review of methods for reducing ice crystal size in food products [Volume 8, Issue 1, 2025, Pages 18-27]
Your query does not match with any item