A
-
Academic research
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
-
Acidic extraction
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]
-
Acidified vegetables
Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
-
Acrylamide
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
-
Activation energy
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]
-
Activation energy
Rheological properties of Babolsar sugarcane syrup [Volume 5, Issue 1, 2022, Pages 60-66]
-
Active film
Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity [Volume 4, Issue 1, 2021, Pages 11-18]
-
Active film
The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films [Volume 5, Issue 1, 2022, Pages 9-15]
-
Active packaging
Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages [Volume 5, Issue 2, 2022, Pages 99-108]
-
Adsorption
Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1 [Volume 4, Issue 2, 2021, Pages 175-185]
-
Agriculture
The future of plant food security lies in food biotechnology [Volume 5, Issue 2, 2022, Pages 141-150]
-
Alcalase
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens [Volume 5, Issue 1, 2022, Pages 76-85]
-
Alcohol-free beverages
Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection [Volume 6, Issue 1, 2023, Pages 81-86]
-
Alfalfa seed
Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour [Volume 6, Issue 1, 2023, Pages 43-48]
-
Al-Mg LDH
Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1 [Volume 4, Issue 2, 2021, Pages 175-185]
-
Aloe Vera
Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
-
Aloe Vera
Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera [Volume 5, Issue 2, 2022, Pages 168-177]
-
Aloe vera gel
Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel [Volume 3, Issue 1, 2020, Pages 15-22]
-
Alveograph
Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
-
ANN
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks [Volume 3, Issue 2, 2020, Pages 95-100]
-
Anthocyanin
Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film [Volume 5, Issue 2, 2022, Pages 129-135]
-
Antibacterial
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
-
Antibacterial
Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing [Volume 3, Issue 1, 2020, Pages 7-14]
-
Antidiabetic
Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract [Volume 3, Issue 1, 2020, Pages 53-60]
-
Antidiabetic
Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera [Volume 5, Issue 2, 2022, Pages 168-177]
-
Anti-Inflammatory
Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera [Volume 5, Issue 2, 2022, Pages 168-177]
-
Antimicrobial
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
-
Antimicrobial
Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran [Volume 1, Issue 1, 2018, Pages 33-38]
-
Antimicrobial
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
-
Antimicrobial
Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant [Volume 5, Issue 1, 2022, Pages 86-92]
-
Antimicrobial activity
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
-
Antimicrobial activity
Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat [Volume 1, Issue 2, 2018, Pages 127-132]
-
Antimicrobial activity
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
-
Antimicrobial activity
Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity [Volume 4, Issue 1, 2021, Pages 11-18]
-
Antimicrobial activity
Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging [Volume 6, Issue 2, 2023, Pages 8-16]
-
Anti-nutrient
Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola [Volume 5, Issue 2, 2022, Pages 123-128]
-
Antioxidant
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
-
Antioxidant
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
-
Antioxidant
Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract [Volume 3, Issue 1, 2020, Pages 53-60]
-
Antioxidant
Health impacts and functional properties of lycopenes: A Review [Volume 5, Issue 1, 2022, Pages 24-33]
-
Antioxidant
Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant [Volume 5, Issue 1, 2022, Pages 86-92]
-
Antioxidant
Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera [Volume 5, Issue 2, 2022, Pages 168-177]
-
Antioxidant
Evaluation of antioxidant, anti-inflammatory and anti-diabetic properties of noni fruit (Morinda citrifolia L.) and its simulated gastrointestinal digesta fractions [Volume 6, Issue 1, 2023, Pages 59-68]
-
Antioxidant activity
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
-
Antioxidant activity
Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]
-
Antioxidant activity
Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]
-
Antioxidant activity
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora [Volume 3, Issue 2, 2020, Pages 101-109]
-
Antioxidant activity
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods [Volume 3, Issue 2, 2020, Pages 128-137]
-
Antioxidant activity
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
-
Antioxidant activity
Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate [Volume 4, Issue 1, 2021, Pages 58-62]
-
Antioxidant activity
The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity [Volume 4, Issue 1, 2021, Pages 63-68]
-
Antioxidant activity
Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods [Volume 5, Issue 1, 2022, Pages 1-8]
-
Antioxidant activity
The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films [Volume 5, Issue 1, 2022, Pages 9-15]
-
Antioxidants
Therapeutic potential of Ocimum sanctum flower infusion [Volume 6, Issue 2, 2023, Pages 41-47]
-
Anti-proliferation
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
-
Antiurolithiatic
Evaluation of functional properties in ready-to-drink beverage formulated with Kalanchoe pinnata (Akkapana) and Aloe vera [Volume 5, Issue 2, 2022, Pages 168-177]
-
Apoptosis
Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
-
Artificial Intelligence
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
-
Artificial rosewater
Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples [Volume 4, Issue 1, 2021, Pages 99-104]
-
Astragalus
Evaluation of antibacterial and probiotic growth stimulatory activities of some honey types produced in Khuzestan [Volume 5, Issue 2, 2022, Pages 136-140]
-
Atomic absorption spectrophotometer
Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]
-
Atomic Absorption Spectroscopy
Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]
B
-
Bagasse
Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse [Volume 1, Issue 1, 2018, Pages 67-70]
-
Baguette bread
Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
-
Balangu gum
Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget [Volume 4, Issue 1, 2021, Pages 26-36]
-
Barbari bread
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]
-
Barbary bread
Physicochemical, textural and sensory analysis of bread made from bakery premixe [Volume 2, Issue 1, 2019, Pages 35-40]
-
Barberry juice
Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder [Volume 1, Issue 2, 2018, Pages 117-126]
-
Basil seed gum
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer [Volume 3, Issue 1, 2020, Pages 61-68]
-
Basil seed gum
Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
-
Basil seed mucilage
Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [Volume 2, Issue 1, 2019, Pages 13-18]
-
Beef meat
Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat [Volume 1, Issue 2, 2018, Pages 127-132]
-
Bio-accessibility
Evaluation of antioxidant, anti-inflammatory and anti-diabetic properties of noni fruit (Morinda citrifolia L.) and its simulated gastrointestinal digesta fractions [Volume 6, Issue 1, 2023, Pages 59-68]
-
Bioactive compounds
Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]
-
Bioactive peptides
Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate [Volume 4, Issue 1, 2021, Pages 58-62]
-
Biocomposite
The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]
-
Bioconversion
Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger [Volume 4, Issue 1, 2021, Pages 1-10]
-
Biopolymer
Fabrication and characterization of nanochitin-reinforced carboxymethyl cellulose edible film [(Articles in Press)]
-
Black mulberry pomace
Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]
-
Bleaching
The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]
-
Box-Behnken
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]
-
Bread quality
Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]
-
Bulk density
Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder [Volume 1, Issue 2, 2018, Pages 117-126]
C
-
Cabinet dryer
RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
-
Callus culture
Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant [Volume 5, Issue 1, 2022, Pages 86-92]
-
Camel milk
Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
-
Cancer treatment
Superparamagnetic 3-mercaptopropionic acid capped FePt nanoparticles as delivery carriers of curcumin and their preferential cytotoxic effect on MDA-MB-231 breast cancer cells [Volume 6, Issue 2, 2023, Pages 1-7]
-
Canning
Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
-
Canola
Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]
-
Canonical Ensemble
Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
-
Carboxy methyl cellulose
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
-
Cardamom
Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network [Volume 3, Issue 1, 2020, Pages 29-34]
-
Carotenoid
Health impacts and functional properties of lycopenes: A Review [Volume 5, Issue 1, 2022, Pages 24-33]
-
Carvacrol
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
-
Cell membrane
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
-
Cellulase
Enzymatic Dehulling of Sesame (Sesamum indicum L.) Seeds Using Cellulase and Xylanase [Volume 6, Issue 2, 2023, Pages 68-72]
-
CFD Simulation
RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
-
Chemical and microbial profile
Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [Volume 1, Issue 1, 2018, Pages 21-26]
-
Chemical composition
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
-
Chemical composition
Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae [Volume 1, Issue 1, 2018, Pages 47-52]
-
Chia seed mucilage
Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage [Volume 6, Issue 1, 2023, Pages 1-7]
-
Chicken breast
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets [Volume 3, Issue 1, 2020, Pages 69-78]
-
Chicken nugget
Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget [Volume 4, Issue 1, 2021, Pages 26-36]
-
Chitosan
Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging [Volume 6, Issue 2, 2023, Pages 8-16]
-
Chitosan
Synbiotic microencapsulation of corncob xylooligosaccharide and in vitro study for bioactivity and stability upon digestion and storage [Volume 6, Issue 1, 2023, Pages 49-58]
-
Chocolate milk
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
-
Citron
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
-
Coating
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates [Volume 3, Issue 2, 2020, Pages 178-184]
-
Cold plasma
Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
-
Color values
Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method [Volume 6, Issue 1, 2023, Pages 18-25]
-
Composite flour
Formulation trial of ready-to-use therapeutic foods and evaluation of their sensory properties: case of caterpillar-cassava-millet based cookies [Volume 6, Issue 2, 2023, Pages 17-25]
-
Condensed yogurt
Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt [Volume 5, Issue 2, 2022, Pages 195-202]
-
Consumer health
An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]
-
Continuous pasteurizer
Development and performance evaluation of small-scale low-viscous juice continuous pasteurizer [Volume 6, Issue 1, 2023, Pages 8-17]
-
Controlled storage
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
-
Cookie
An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract [Volume 3, Issue 2, 2020, Pages 147-159]
-
Cookies
Formulation trial of ready-to-use therapeutic foods and evaluation of their sensory properties: case of caterpillar-cassava-millet based cookies [Volume 6, Issue 2, 2023, Pages 17-25]
-
CPP
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]
-
Crosslinking
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]
-
Crystallization
PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]
-
Curcumin
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
-
Curcumin
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
-
Curcumin
Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]
-
Curcumin
Superparamagnetic 3-mercaptopropionic acid capped FePt nanoparticles as delivery carriers of curcumin and their preferential cytotoxic effect on MDA-MB-231 breast cancer cells [Volume 6, Issue 2, 2023, Pages 1-7]
-
Cytotoxicity
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
D
-
Dairy
Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production [Volume 5, Issue 1, 2022, Pages 93-98]
-
Date juice
Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation [Volume 1, Issue 1, 2018, Pages 39-46]
-
Date seed
Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
-
Date seed oil
Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
-
Degradation and Dissolution rate
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]
-
Dehulling
Enzymatic Dehulling of Sesame (Sesamum indicum L.) Seeds Using Cellulase and Xylanase [Volume 6, Issue 2, 2023, Pages 68-72]
-
Delivery systems
Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]
-
Dessert
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) [Volume 4, Issue 2, 2021, Pages 105-111]
-
Diffusion coefficient
Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
-
Dough
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]
-
Dough handling
Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]
-
DPPH
Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]
-
Dried Tigernut
Effect of moisture absorption and temperature on the thermal properties of dried tigernut [Volume 6, Issue 2, 2023, Pages 63-67]
-
Droplet aspect ratio
Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces [Volume 5, Issue 1, 2022, Pages 16-23]
-
Drug Carrier
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
-
Drying
Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
-
Drying models
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]
-
Drying process
RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
E
-
Edible active coating
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
-
Edible coating
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets [Volume 3, Issue 1, 2020, Pages 69-78]
-
Edible coating
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese [Volume 3, Issue 2, 2020, Pages 168-177]
-
Edible coating
Edible coating for different types of cheeses: A review [Volume 5, Issue 2, 2022, Pages 115-122]
-
Edible film
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
-
Edible film
Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste [Volume 1, Issue 2, 2018, Pages 81-90]
-
Edible film
Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]
-
Edible film
Fabrication and characterization of nanochitin-reinforced carboxymethyl cellulose edible film [(Articles in Press)]
-
Edible flowers
Therapeutic potential of Ocimum sanctum flower infusion [Volume 6, Issue 2, 2023, Pages 41-47]
-
Edible oil
Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness [Volume 5, Issue 1, 2022, Pages 67-75]
-
Effective diffusivity
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]
-
Egg white
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
-
Egg white
Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]
-
Egg white proteins
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
-
Electrospinning
Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging [Volume 6, Issue 2, 2023, Pages 8-16]
-
Emergency food rations
The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity [Volume 4, Issue 1, 2021, Pages 63-68]
-
Emulsifier
Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method [Volume 6, Issue 1, 2023, Pages 18-25]
-
Emulsion gel
Gelation of gellan-stabilized oil-in-water emulsions using different gelling agents: fabrication and characterization [Volume 6, Issue 2, 2023, Pages 73-80]
-
Emulsion stability
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer [Volume 3, Issue 1, 2020, Pages 61-68]
-
Encapsulation
Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
-
Endopeptidases
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens [Volume 5, Issue 1, 2022, Pages 76-85]
-
Energy drinks
Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection [Volume 6, Issue 1, 2023, Pages 81-86]
-
Energy recovery
Development and performance evaluation of small-scale low-viscous juice continuous pasteurizer [Volume 6, Issue 1, 2023, Pages 8-17]
-
Environmental impact
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora [Volume 3, Issue 2, 2020, Pages 101-109]
-
Enzymatic hydrolysis
Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate [Volume 4, Issue 1, 2021, Pages 58-62]
-
Enzymatic hydrolysis
Sustainable and cost-effective production of glutamic acid by Corynebacterium glutamicum PTCC 1532 from waste bread using enzymatic hydrolysis and microbial fermentation [(Articles in Press)]
-
Essential oil
Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
-
Essential oil
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
-
Essential oil
Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran [Volume 1, Issue 1, 2018, Pages 33-38]
-
Essential oil
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods [Volume 3, Issue 2, 2020, Pages 128-137]
-
Essential oil
Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7 [Volume 4, Issue 2, 2021, Pages 120-124]
-
Essential oils
Recent advances in the extraction methods of essential oils and oleoresins from plant materials and its potential applications: A comprehensive review [Volume 5, Issue 2, 2022, Pages 151-167]
-
Essential oils
Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring [Volume 6, Issue 2, 2023, Pages 48-55]
-
Ethanol content
Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection [Volume 6, Issue 1, 2023, Pages 81-86]
-
Ethanol extract
Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
-
Ethanol, GC-Mass
GC-MS analysis of the chemical composition and alcohol content in Rose Water samples of the Isfahan market [Volume 6, Issue 2, 2023, Pages 26-32]
-
Extraction methods
Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]
-
Extraction rate
Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
-
Extrusion
Synbiotic microencapsulation of corncob xylooligosaccharide and in vitro study for bioactivity and stability upon digestion and storage [Volume 6, Issue 1, 2023, Pages 49-58]
F
-
Farinograph
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]
-
Fatty acid composition
Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
-
Fatty acids
Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]
-
Feature Fusion
Spectral features fusion of effective criteria on wheat yield prediction [Volume 5, Issue 2, 2022, Pages 109-114]
-
Fennel extract
Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage [Volume 1, Issue 1, 2018, Pages 53-56]
-
Fermentation
Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
-
Fermentation
Sustainable and cost-effective production of glutamic acid by Corynebacterium glutamicum PTCC 1532 from waste bread using enzymatic hydrolysis and microbial fermentation [(Articles in Press)]
-
Fermented vegetables
Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
-
Fibrous casing
Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages [Volume 5, Issue 2, 2022, Pages 99-108]
-
Fish
The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [Volume 4, Issue 2, 2021, Pages 135-145]
-
Fish Gelatin
The effects of Coleus scutellarioides extract on physicochemical and antioxidant properties of fish gelatin active films [Volume 5, Issue 1, 2022, Pages 9-15]
-
Flat bread
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread [Volume 1, Issue 2, 2018, Pages 103-108]
-
Flat bread
Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method [Volume 6, Issue 1, 2023, Pages 18-25]
-
Flavored yogurt
Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt [Volume 1, Issue 2, 2018, Pages 143-148]
-
Flocculation
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer [Volume 3, Issue 1, 2020, Pages 61-68]
-
Fluorescence spectroscopy
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
-
Food
Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods [Volume 3, Issue 2, 2020, Pages 128-137]
-
Food adulteration
A chromatographic method for detection of palm oil in butter [Volume 3, Issue 1, 2020, Pages 47-52]
-
Food analysis
Simultaneous determination of ethanol and methanol in non-alcoholic beverages by precolumn derivatization and liquid chromatography with fluorescence detection [Volume 6, Issue 1, 2023, Pages 81-86]
-
Food analysis
Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring [Volume 6, Issue 2, 2023, Pages 48-55]
-
Food Chemistry
Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring [Volume 6, Issue 2, 2023, Pages 48-55]
-
Food packaging
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
-
Food packaging
Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging [Volume 6, Issue 2, 2023, Pages 8-16]
-
Food safety
An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]
-
Food security
The future of plant food security lies in food biotechnology [Volume 5, Issue 2, 2022, Pages 141-150]
-
Formalin
Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]
-
Formulation
Formulation trial of ready-to-use therapeutic foods and evaluation of their sensory properties: case of caterpillar-cassava-millet based cookies [Volume 6, Issue 2, 2023, Pages 17-25]
-
Fresh fruit
Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry [Volume 4, Issue 1, 2021, Pages 19-25]
-
Friction
Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method [Volume 5, Issue 1, 2022, Pages 34-42]
-
Frying Oil
Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]
-
FTIR
Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1 [Volume 4, Issue 2, 2021, Pages 175-185]
-
FTIR
Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage [Volume 6, Issue 1, 2023, Pages 1-7]
-
FTIR
Variability of properties of starch isolated from yam-soybean composite flour formulation intended for ‘amala’ (yam-based doughmeal) preparation [Volume 6, Issue 1, 2023, Pages 100-106]
-
Functional
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
-
Functional Food
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review [Volume 3, Issue 2, 2020, Pages 160-167]
-
Functional foods
Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]
-
FWPC
Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]
G
-
Gas chromatography-mass spectrometer
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
-
GC-Mass
Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples [Volume 4, Issue 1, 2021, Pages 99-104]
-
GC-MS
Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from Southwest of Iran [Volume 1, Issue 1, 2018, Pages 33-38]
-
GC-MS
Anti-carcinogenic effects of Satureja khuzistanica and Zataria multiflora essential oils on K562 cell line proliferation [Volume 2, Issue 2, 2019, Pages 127-132]
-
GC-MS
Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]
-
GC-MS
Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7 [Volume 4, Issue 2, 2021, Pages 120-124]
-
GC-MS
Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring [Volume 6, Issue 2, 2023, Pages 48-55]
-
GC–MS
Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry [Volume 4, Issue 1, 2021, Pages 19-25]
-
Gellan gum
Gelation of gellan-stabilized oil-in-water emulsions using different gelling agents: fabrication and characterization [Volume 6, Issue 2, 2023, Pages 73-80]
-
Genetic Algorithm
Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network [Volume 3, Issue 1, 2020, Pages 29-34]
-
Genetic Algorithm
The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network [Volume 5, Issue 1, 2022, Pages 52-59]
-
Ginger
Preparation and properties of ginger essential oil nanocapsules [Volume 4, Issue 1, 2021, Pages 82-89]
-
Glutamic acid
Sustainable and cost-effective production of glutamic acid by Corynebacterium glutamicum PTCC 1532 from waste bread using enzymatic hydrolysis and microbial fermentation [(Articles in Press)]
-
Gluten-free cakes
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]
-
Gluten-free sponge cake
Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour [Volume 6, Issue 1, 2023, Pages 43-48]
-
Gluten hydrolysates
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens [Volume 5, Issue 1, 2022, Pages 76-85]
-
Green biosynthesis
The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [Volume 4, Issue 2, 2021, Pages 135-145]
-
Green Technology
Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method [Volume 5, Issue 1, 2022, Pages 34-42]
-
Green Technology
Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production [Volume 5, Issue 1, 2022, Pages 93-98]
H
-
Hamburger
Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage [Volume 6, Issue 1, 2023, Pages 26-33]
-
Hamburger
Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature [Volume 6, Issue 1, 2023, Pages 69-80]
-
Health benefits
Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]
-
Health Food
Health risk assessment of heavy metals in food products from Iran (Case Study: Shushtar City) [Volume 5, Issue 2, 2022, Pages 178-188]
-
Heavy Metals Pollution
Health risk assessment of heavy metals in food products from Iran (Case Study: Shushtar City) [Volume 5, Issue 2, 2022, Pages 178-188]
-
Hibiscus tea
Production of Hibiscus Tea (Hibiscus sabdariffa) Probiotic Dietary Drink based on Stevia and Inulin [Volume 6, Issue 2, 2023, Pages 81-91]
-
HIGH DENSITY LIPOPROTEINS
Status of cholesterol in our diets: A review [Volume 4, Issue 2, 2021, Pages 193-199]
-
Homogenization rate
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments [Volume 4, Issue 2, 2021, Pages 160-167]
-
Hoover Thermostat
Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
-
Hot air convective drying
Osmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel [Volume 3, Issue 1, 2020, Pages 15-22]
-
Hunger
The future of plant food security lies in food biotechnology [Volume 5, Issue 2, 2022, Pages 141-150]
-
Hydrocolloid
Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life [Volume 4, Issue 1, 2021, Pages 94-98]
-
Hydrolytic activities
Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique [Volume 1, Issue 1, 2018, Pages 1-6]
I
-
Industry
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
-
Infrared heating
Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network [Volume 3, Issue 1, 2020, Pages 29-34]
-
Infrared heating
The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network [Volume 5, Issue 1, 2022, Pages 52-59]
-
Infrared radiation
Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget [Volume 4, Issue 1, 2021, Pages 26-36]
-
Infusion
Therapeutic potential of Ocimum sanctum flower infusion [Volume 6, Issue 2, 2023, Pages 41-47]
-
Inhibition Zone (IZ)
Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae [Volume 1, Issue 1, 2018, Pages 47-52]
-
Inhibitory activity
Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
-
Innovation
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
-
Intelligent film
Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film [Volume 5, Issue 2, 2022, Pages 129-135]
-
Inulin
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature [Volume 1, Issue 2, 2018, Pages 109-116]
-
Inulin
Production of Hibiscus Tea (Hibiscus sabdariffa) Probiotic Dietary Drink based on Stevia and Inulin [Volume 6, Issue 2, 2023, Pages 81-91]
-
In vitro digestion
Evaluation of antioxidant, anti-inflammatory and anti-diabetic properties of noni fruit (Morinda citrifolia L.) and its simulated gastrointestinal digesta fractions [Volume 6, Issue 1, 2023, Pages 59-68]
-
Iron-platinum
Superparamagnetic 3-mercaptopropionic acid capped FePt nanoparticles as delivery carriers of curcumin and their preferential cytotoxic effect on MDA-MB-231 breast cancer cells [Volume 6, Issue 2, 2023, Pages 1-7]
-
IRQWI
Effect of trout farm on the water quality of river using Iran water quality index (IRQWI): A case study on Deinachal River [Volume 1, Issue 1, 2018, Pages 13-20]
-
IR thermal processing
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks [Volume 3, Issue 2, 2020, Pages 95-100]
J
-
Juice
Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice [Volume 1, Issue 2, 2018, Pages 133-136]
K
-
Kalutah date
Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
-
Kebab
TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]
-
Kefiran
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
-
Ketchup
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
-
Killing kinetics
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
-
Kinetic models
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]
-
Konjac gum
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments [Volume 4, Issue 2, 2021, Pages 160-167]
L
-
Lamiaceae
Comparison of active ingredients properties in callus culture of Zataria multiflora with native plant [Volume 5, Issue 1, 2022, Pages 86-92]
-
LDPE
The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]
-
Lime juice
Lime juice adulteration detection by spectroscopy and machine learning [Volume 6, Issue 2, 2023, Pages 56-62]
-
Lipase enzyme
Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique [Volume 1, Issue 1, 2018, Pages 1-6]
-
Lipid oxidation
Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage [Volume 1, Issue 1, 2018, Pages 53-56]
-
Liquid-liquid interface
Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces [Volume 5, Issue 1, 2022, Pages 16-23]
-
Loaves
Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]
-
Local products
Formulation trial of ready-to-use therapeutic foods and evaluation of their sensory properties: case of caterpillar-cassava-millet based cookies [Volume 6, Issue 2, 2023, Pages 17-25]
-
LOW DENSITY LIPOPROTEINS
Status of cholesterol in our diets: A review [Volume 4, Issue 2, 2021, Pages 193-199]
-
Low-fat stirred yogurt
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments [Volume 4, Issue 2, 2021, Pages 160-167]
-
Low-viscous juice
Development and performance evaluation of small-scale low-viscous juice continuous pasteurizer [Volume 6, Issue 1, 2023, Pages 8-17]
-
Lysozyme immobilization
Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity [Volume 4, Issue 1, 2021, Pages 11-18]
-
Lysozyme-Xanthan conjugate
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese [Volume 3, Issue 2, 2020, Pages 168-177]
M
-
M5 decision tree
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
-
Machine learning
Spectral features fusion of effective criteria on wheat yield prediction [Volume 5, Issue 2, 2022, Pages 109-114]
-
Machine Vision
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
-
Magnetic nanomaterials
Superparamagnetic 3-mercaptopropionic acid capped FePt nanoparticles as delivery carriers of curcumin and their preferential cytotoxic effect on MDA-MB-231 breast cancer cells [Volume 6, Issue 2, 2023, Pages 1-7]
-
Mathematical Modeling
Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
-
Maxwell model
Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget [Volume 4, Issue 1, 2021, Pages 26-36]
-
Mazafati date
Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
-
Mazafati date
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates [Volume 3, Issue 2, 2020, Pages 178-184]
-
MCPD analysis
MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology [Volume 1, Issue 1, 2018, Pages 71-80]
-
Mechanical properties
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
-
Mechanical properties
Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste [Volume 1, Issue 2, 2018, Pages 81-90]
-
Mechanical properties
Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]
-
Mechanical properties
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]
-
Mechanical properties
The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]
-
Membrane
Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice [Volume 1, Issue 2, 2018, Pages 133-136]
-
Methanol
GC-MS analysis of the chemical composition and alcohol content in Rose Water samples of the Isfahan market [Volume 6, Issue 2, 2023, Pages 26-32]
-
Microbial changes
Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
-
Microbial decontamination
Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network [Volume 3, Issue 1, 2020, Pages 29-34]
-
Microbial decontamination
The effect of infrared on Bacillus cereus in paprika powder: Modeling through genetic algorithm-artificial neural network [Volume 5, Issue 1, 2022, Pages 52-59]
-
Microbial growth
Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage [Volume 6, Issue 1, 2023, Pages 26-33]
-
Microbial properties
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates [Volume 3, Issue 2, 2020, Pages 178-184]
-
Microcapsules
Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [Volume 4, Issue 2, 2021, Pages 146-152]
-
Microfiltration
Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice [Volume 1, Issue 2, 2018, Pages 133-136]
-
Microwave
Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods [Volume 5, Issue 1, 2022, Pages 1-8]
-
Microwave assisted extraction
Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]
-
Microwave-assisted extraction
Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.) [Volume 4, Issue 2, 2021, Pages 125-134]
-
Microwave associated extraction
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora [Volume 3, Issue 2, 2020, Pages 101-109]
-
Milk-fat
A chromatographic method for detection of palm oil in butter [Volume 3, Issue 1, 2020, Pages 47-52]
-
Mineral
Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]
-
Mineral
Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour [Volume 6, Issue 1, 2023, Pages 43-48]
-
Minimum inhibitory concentration (MIC)
Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae [Volume 1, Issue 1, 2018, Pages 47-52]
-
Mitchka method
Rheological properties of Babolsar sugarcane syrup [Volume 5, Issue 1, 2022, Pages 60-66]
-
MLP
Lime juice adulteration detection by spectroscopy and machine learning [Volume 6, Issue 2, 2023, Pages 56-62]
-
Modern routes
Recent advances in the extraction methods of essential oils and oleoresins from plant materials and its potential applications: A comprehensive review [Volume 5, Issue 2, 2022, Pages 151-167]
-
Modification
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]
-
Mohammadi rose flower
An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract [Volume 3, Issue 2, 2020, Pages 147-159]
-
Monofloral honey
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
-
MTT
Anti-tumor activity of ginger extracts in MCF-7 breast cancer cells [Volume 5, Issue 2, 2022, Pages 189-194]
-
Mucilaginous seeds
Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method [Volume 5, Issue 1, 2022, Pages 34-42]
N
-
Nanocapsules
Preparation and properties of ginger essential oil nanocapsules [Volume 4, Issue 1, 2021, Pages 82-89]
-
Nanocarrier
Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]
-
Nanochitin
Fabrication and characterization of nanochitin-reinforced carboxymethyl cellulose edible film [(Articles in Press)]
-
Nano composite
PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]
-
Nanocomposite
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]
-
Nanocomposite
The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [Volume 4, Issue 2, 2021, Pages 135-145]
-
Nanoemulsion
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
-
Nanoemulsion
Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature [Volume 6, Issue 1, 2023, Pages 69-80]
-
Nanostructures
An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]
-
Nanotechnology
An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]
-
Natural antioxidants
The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity [Volume 4, Issue 1, 2021, Pages 63-68]
-
Natural food colors
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
-
Natural Polymer
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates [Volume 3, Issue 2, 2020, Pages 178-184]
-
Neutrase
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens [Volume 5, Issue 1, 2022, Pages 76-85]
-
Noni fruit
Evaluation of antioxidant, anti-inflammatory and anti-diabetic properties of noni fruit (Morinda citrifolia L.) and its simulated gastrointestinal digesta fractions [Volume 6, Issue 1, 2023, Pages 59-68]
O
-
Oil in water emulsions
Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens [Volume 5, Issue 1, 2022, Pages 76-85]
-
Olive extract
Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique [Volume 1, Issue 1, 2018, Pages 1-6]
-
Omani Date Cultivars
Phytochemical Properties of Fully Ripe Date Powder of Selective Omani Date (Barni, Fard, Khalas and Madloki) Cultivars [Volume 6, Issue 2, 2023, Pages 33-40]
-
Onion
Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments [Volume 4, Issue 2, 2021, Pages 168-174]
-
Optimization
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
-
Optimization
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]
-
Optimization
Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora [Volume 3, Issue 2, 2020, Pages 101-109]
-
Optimization
RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
-
Optimization
Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.) [Volume 4, Issue 2, 2021, Pages 125-134]
-
Optimization
Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis [Volume 5, Issue 1, 2022, Pages 43-51]
-
Oral drug delivery
Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology [Volume 2, Issue 1, 2019, Pages 25-34]
-
Original rosewater
Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples [Volume 4, Issue 1, 2021, Pages 99-104]
-
Oxidative stability
Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage [Volume 6, Issue 1, 2023, Pages 26-33]
-
Ozone
Comparative study on chemical pretreatment (acid and ozone) methods for improving enzymatic digestibility of sugar cane bagasse [Volume 1, Issue 1, 2018, Pages 67-70]
P
-
Palm
Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]
-
Parsley (Petroselinum crispum)
Quantitative Changes in Essential Oils Contents of Parsley (Petroselinum crispum) Harvested in Three Consecutive Months of Spring [Volume 6, Issue 2, 2023, Pages 48-55]
-
Particle size
Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder [Volume 1, Issue 2, 2018, Pages 117-126]
-
Particle size
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer [Volume 3, Issue 1, 2020, Pages 61-68]
-
Pasta
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review [Volume 3, Issue 2, 2020, Pages 160-167]
-
Pasteurization
Development and performance evaluation of small-scale low-viscous juice continuous pasteurizer [Volume 6, Issue 1, 2023, Pages 8-17]
-
Pectin
Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]
-
Pectin
A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]
-
Pectin
Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.) [Volume 4, Issue 2, 2021, Pages 125-134]
-
Pectinase
Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
-
Perturbation
Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
-
Phenolics
Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis [Volume 5, Issue 1, 2022, Pages 43-51]
-
Phenyl ethyl alcohol
Identification of volatile alcoholic compound in rosewater by GC-MS analysis: A method to differentiate original and artificial samples [Volume 4, Issue 1, 2021, Pages 99-104]
-
Physical properties
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
-
Physical properties
Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity [Volume 4, Issue 1, 2021, Pages 11-18]
-
Physicochemical
Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]
-
Physicochemical properties
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
-
Physicochemical properties
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks [Volume 3, Issue 2, 2020, Pages 95-100]
-
Physicochemical properties
Impact of germination on the physicochemical and rheological properties of flours and starch granular morphology of Panicum miliaceum (Proso millet), Paspalum scrobiculatum (Kodo millet), and Setaria italica (Foxtail millet) [Volume 6, Issue 1, 2023, Pages 34-42]
-
Pistachio peel
Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract [Volume 3, Issue 1, 2020, Pages 53-60]
-
Plant extract
Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
-
Polyethylene oxide (PEO)
Polymethacrylate coated electrospun chitosan/PEO nanofibers loaded with thyme essential oil: a newfound potential for antimicrobial food packaging [Volume 6, Issue 2, 2023, Pages 8-16]
-
Poly ethylene terephthalate
PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]
-
Polyphenols
Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [Volume 4, Issue 2, 2021, Pages 146-152]
-
Potassium lactate
Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage [Volume 6, Issue 1, 2023, Pages 26-33]
-
Potassium leakage
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
-
Potato Chips
Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
-
Power-law model
Rheological properties of Babolsar sugarcane syrup [Volume 5, Issue 1, 2022, Pages 60-66]
-
Prebiotic
Evaluation of antibacterial and probiotic growth stimulatory activities of some honey types produced in Khuzestan [Volume 5, Issue 2, 2022, Pages 136-140]
-
Pre-frying treatments
Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments [Volume 4, Issue 2, 2021, Pages 168-174]
-
Pressure Tensor
Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
-
Probiotic
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature [Volume 1, Issue 2, 2018, Pages 109-116]
-
Probiotic
Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
-
Probiotic
Production of Hibiscus Tea (Hibiscus sabdariffa) Probiotic Dietary Drink based on Stevia and Inulin [Volume 6, Issue 2, 2023, Pages 81-91]
-
Probiotics
Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
-
Probiotics
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) [Volume 4, Issue 2, 2021, Pages 105-111]
-
Protein aggregation
Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]
-
Protein beverage
Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components [Volume 2, Issue 1, 2019, Pages 49-54]
-
Proximate analysis
Comparative studies of the proximate composition, and anti-nutritional factors of Garcinia kola [Volume 5, Issue 2, 2022, Pages 123-128]
-
Proximate analysis
Formulation trial of ready-to-use therapeutic foods and evaluation of their sensory properties: case of caterpillar-cassava-millet based cookies [Volume 6, Issue 2, 2023, Pages 17-25]
Q
-
Quality and shelf life
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread [Volume 1, Issue 2, 2018, Pages 103-108]
-
QuEChERS method
Determination of some pesticide residues in fresh fruits and vegetables using QuEChERS method followed by gas chromatography–mass spectrometry [Volume 4, Issue 1, 2021, Pages 19-25]
-
Quince puree
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
R
-
Radical scavenging activity
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
-
Raisin concentrate
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread [Volume 1, Issue 2, 2018, Pages 103-108]
-
Recognizing algorithms
Combining image processing technique and three artificial intelligence methods to recognize the freshness of freshwater shrimp [Volume 2, Issue 2, 2019, Pages 155-162]
-
Reducing power
Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins [Volume 2, Issue 1, 2019, Pages 55-60]
-
Relaxation test
Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget [Volume 4, Issue 1, 2021, Pages 26-36]
-
Residence Time
Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces [Volume 5, Issue 1, 2022, Pages 16-23]
-
Response surface
Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]
-
Response Surface Method
Response surface optimization of polyphenol extraction from petals of Hibiscus-rosa sinensis [Volume 5, Issue 1, 2022, Pages 43-51]
-
Rheological properties
Rheological properties of probiotic non-fat yogurt containing Lactobacillus reuteri: Effects of inulin addition, inoculum level and fermentation temperature [Volume 1, Issue 2, 2018, Pages 109-116]
-
Rheological properties
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer [Volume 3, Issue 1, 2020, Pages 61-68]
-
Rheological properties
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
-
Rheological properties
Rheological properties of Babolsar sugarcane syrup [Volume 5, Issue 1, 2022, Pages 60-66]
-
Rheology
Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
-
Rheology
Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
-
Rheology
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) [Volume 4, Issue 2, 2021, Pages 105-111]
-
Rheology
Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method [Volume 5, Issue 1, 2022, Pages 34-42]
-
Rhubarbs slices
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]
-
Roman Anise
Effect of edible coatings based on zein and chitosan and the use of Roman aniseed oil on the microbial activity of Mazafati dates [Volume 3, Issue 2, 2020, Pages 178-184]
-
Rosemary
Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat [Volume 1, Issue 2, 2018, Pages 127-132]
-
Rose water, Chemical composition
GC-MS analysis of the chemical composition and alcohol content in Rose Water samples of the Isfahan market [Volume 6, Issue 2, 2023, Pages 26-32]
-
RSM
Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]
-
RSM
Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.) [Volume 4, Issue 2, 2021, Pages 125-134]
-
RSM technique
RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
S
-
Saccharides
Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]
-
Saffron
Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]
-
Saffron
Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [Volume 4, Issue 2, 2021, Pages 146-152]
-
Saffron flower
Optimization of microwave assisted acid extraction and characterization of pectin from saffron flower waste (Crocus sativus L.) [Volume 4, Issue 2, 2021, Pages 125-134]
-
Saffron stigma
Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]
-
Sage seed gum
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments [Volume 4, Issue 2, 2021, Pages 160-167]
-
Sagez
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
-
Sausage
Development of fibrous casings with natural antioxidants using rosemary and thyme extracts in dried sausages [Volume 5, Issue 2, 2022, Pages 99-108]
-
Sensitivity analysis
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
-
Sensory properties
Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt [Volume 1, Issue 2, 2018, Pages 143-148]
-
Sesame
Enzymatic Dehulling of Sesame (Sesamum indicum L.) Seeds Using Cellulase and Xylanase [Volume 6, Issue 2, 2023, Pages 68-72]
-
Sesame paste
The investigation of probiotics viability, physicochemical and rheological properties of a probiotic dessert based on sesame paste (Tahini) [Volume 4, Issue 2, 2021, Pages 105-111]
-
Shelf life
The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet [Volume 4, Issue 2, 2021, Pages 135-145]
-
Shelf life
Edible coating for different types of cheeses: A review [Volume 5, Issue 2, 2022, Pages 115-122]
-
Shelf life
Analyzing Rosmarinus officinalis essential oil and its nanoemulsion in beef burgers shelf life at refrigerator temperature [Volume 6, Issue 1, 2023, Pages 69-80]
-
Shortening
Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]
-
Silver carp
Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage [Volume 1, Issue 1, 2018, Pages 53-56]
-
Sinapic acid
Investigating qualitative parameters and antioxidant activity of phenolic compounds extracted from canola meal using solid-state fermentation by Aspergillus niger [Volume 4, Issue 1, 2021, Pages 1-10]
-
Sitosterol
A chromatographic method for detection of palm oil in butter [Volume 3, Issue 1, 2020, Pages 47-52]
-
Smoked dried
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread [Volume 1, Issue 2, 2018, Pages 103-108]
-
Sodium alginate
Synbiotic microencapsulation of corncob xylooligosaccharide and in vitro study for bioactivity and stability upon digestion and storage [Volume 6, Issue 1, 2023, Pages 49-58]
-
Sodium caseinate
Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity [Volume 4, Issue 1, 2021, Pages 11-18]
-
Sodium diacetate
Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage [Volume 6, Issue 1, 2023, Pages 26-33]
-
Somas if MAE
PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]
-
Sour cherry
Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]
-
Sour grape
Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
-
Sour orange seeds
Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness [Volume 5, Issue 1, 2022, Pages 67-75]
-
Species detection
TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]
-
Sponge dough
Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method [Volume 6, Issue 1, 2023, Pages 18-25]
-
Spray dryer
Effect of spray drying conditions and feed composition on the physical properties of barerry (Berberis vulgaris) juice powder [Volume 1, Issue 2, 2018, Pages 117-126]
-
Stamen
Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]
-
Starch films
Developing a smart colorimetric indicator film by incorporating pomegranate peel powder into cassava starch film [Volume 5, Issue 2, 2022, Pages 129-135]
-
Starchy food
Variability of properties of starch isolated from yam-soybean composite flour formulation intended for ‘amala’ (yam-based doughmeal) preparation [Volume 6, Issue 1, 2023, Pages 100-106]
-
Stevia
Production of Hibiscus Tea (Hibiscus sabdariffa) Probiotic Dietary Drink based on Stevia and Inulin [Volume 6, Issue 2, 2023, Pages 81-91]
-
Storage period
Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt [Volume 5, Issue 2, 2022, Pages 195-202]
-
Storage studies
Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
-
Submerge fermentation
Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique [Volume 1, Issue 1, 2018, Pages 1-6]
-
Sugarcane syrup
Rheological properties of Babolsar sugarcane syrup [Volume 5, Issue 1, 2022, Pages 60-66]
-
Sugar free beverage
Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation [Volume 1, Issue 1, 2018, Pages 39-46]
-
Sumac
Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat [Volume 1, Issue 2, 2018, Pages 127-132]
-
Sun dried
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread [Volume 1, Issue 2, 2018, Pages 103-108]
-
Sunflower meal
An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract [Volume 3, Issue 2, 2020, Pages 147-159]
-
Sustainable
Wheyless cheese: An alternative method to reduce the environmental hazards of Lighvan cheese production [Volume 5, Issue 1, 2022, Pages 93-98]
-
SVM
Lime juice adulteration detection by spectroscopy and machine learning [Volume 6, Issue 2, 2023, Pages 56-62]
-
Sweet lemon
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
-
Synergistic effect
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors [Volume 2, Issue 2, 2019, Pages 107-112]
-
Synthetic antioxidant
Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage [Volume 1, Issue 1, 2018, Pages 53-56]
T
-
TaqMan probe
TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]
-
Targeted drug delivery
Superparamagnetic 3-mercaptopropionic acid capped FePt nanoparticles as delivery carriers of curcumin and their preferential cytotoxic effect on MDA-MB-231 breast cancer cells [Volume 6, Issue 2, 2023, Pages 1-7]
-
Technology transfer
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
-
Textural attributes
Gelation of gellan-stabilized oil-in-water emulsions using different gelling agents: fabrication and characterization [Volume 6, Issue 2, 2023, Pages 73-80]
-
Texture
Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt [Volume 5, Issue 2, 2022, Pages 195-202]
-
Texture
Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour [Volume 6, Issue 1, 2023, Pages 43-48]
-
Texture Profile Analysis
Instrumental texture properties of Spanish turrón, Italian torrone and French nougat [Volume 1, Issue 2, 2018, Pages 91-96]
-
TG
Effect of transglutaminase and buffalo milk incorporation on textural parameters and starter cultures viability of strained yogurt [Volume 5, Issue 2, 2022, Pages 195-202]
-
TGA
Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage [Volume 6, Issue 1, 2023, Pages 1-7]
-
Thermal characteristics
Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]
-
Thermal processing
Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
-
Thermal processing
Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]
-
Thermal properties
Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]
-
Thermal properties
Effect of moisture absorption and temperature on the thermal properties of dried tigernut [Volume 6, Issue 2, 2023, Pages 63-67]
-
Thermal treatment
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
-
Thin-layer drying
Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]
-
Thousand Island dressing
Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing [Volume 3, Issue 1, 2020, Pages 7-14]
-
Thyme
Evaluation of antibacterial and probiotic growth stimulatory activities of some honey types produced in Khuzestan [Volume 5, Issue 2, 2022, Pages 136-140]
-
Tomato
Health impacts and functional properties of lycopenes: A Review [Volume 5, Issue 1, 2022, Pages 24-33]
-
Total flavonoid content
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
-
Total phenol content
Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
-
Trans fatty acids
Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil [Volume 2, Issue 2, 2019, Pages 119-126]
-
Transgenic products
Evaluation of general knowledge on transgenic products as a biosafety needs: A case study of Iranian universities students [Volume 2, Issue 1, 2019, Pages 19-24]
-
Transglutaminase Enzyme
Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]
-
Transmission Electron Microscopy
PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]
-
Trout farm
Effect of trout farm on the water quality of river using Iran water quality index (IRQWI): A case study on Deinachal River [Volume 1, Issue 1, 2018, Pages 13-20]
-
Trout fish waste
Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste [Volume 1, Issue 2, 2018, Pages 81-90]
U
-
UF Cheese
Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [Volume 2, Issue 1, 2019, Pages 13-18]
-
Ultrafiltrated white cheese
The effect of whey protein-based edible coating containing natamycin and lysozyme-xanthan gum conjugate on the shelf life of ultrafiltrated white cheese [Volume 3, Issue 2, 2020, Pages 168-177]
-
Ultra-filtration
Date juice decolorized by ultra-filtration and its use with stevioside sweetener in beverage formulation [Volume 1, Issue 1, 2018, Pages 39-46]
-
Ultrasound
Difference between efficiency of ultrasound treatments above and below the membrane surface in membrane clarification of pomegranate juice [Volume 1, Issue 2, 2018, Pages 133-136]
-
Ultrasound
Extraction of phenolic compounds from Agrimonia eupatoria using microwave and ultrasound-assisted extraction methods [Volume 5, Issue 1, 2022, Pages 1-8]
-
Ultrasound
Sour orange fruit (Citrus aurantium) seeds: Humble seeds bursting with goodness [Volume 5, Issue 1, 2022, Pages 67-75]
-
Ultrasound
Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability [Volume 6, Issue 1, 2023, Pages 87-99]
-
Ultrasound assisted extraction
Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]
-
University
A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
-
UV/Vis spectroscopy
Lime juice adulteration detection by spectroscopy and machine learning [Volume 6, Issue 2, 2023, Pages 56-62]
V
-
Vacuum frying
Effect of processing conditions on some quality characteristics of vacuum-fried onion slices (Allium cepa L.) at various pre-frying treatments [Volume 4, Issue 2, 2021, Pages 168-174]
-
Vacuum packaging
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets [Volume 3, Issue 1, 2020, Pages 69-78]
-
Virgin Olive Oil
Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]
-
Viscoelastic properties
Optimization of viscoelastic properties of low-fat stirred yogurt using mixture-process variable experiments [Volume 4, Issue 2, 2021, Pages 160-167]
W
-
Walnut green husk
The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]
-
Waste bread
Sustainable and cost-effective production of glutamic acid by Corynebacterium glutamicum PTCC 1532 from waste bread using enzymatic hydrolysis and microbial fermentation [(Articles in Press)]
-
Water extracts
Effect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat [Volume 1, Issue 2, 2018, Pages 127-132]
-
Watermelon peel
Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]
-
Water quality
Effect of trout farm on the water quality of river using Iran water quality index (IRQWI): A case study on Deinachal River [Volume 1, Issue 1, 2018, Pages 13-20]
-
Water-vapor permeability
Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
-
Weber number
Experimental study of the passage of canola oil and olive oil droplets between the water-oil interfaces [Volume 5, Issue 1, 2022, Pages 16-23]
-
Wheat
Spectral features fusion of effective criteria on wheat yield prediction [Volume 5, Issue 2, 2022, Pages 109-114]
-
Wheat flour
Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
-
Whey protein isolate
The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity [Volume 4, Issue 1, 2021, Pages 63-68]
-
Whey protein liquid
Synbiotic microencapsulation of corncob xylooligosaccharide and in vitro study for bioactivity and stability upon digestion and storage [Volume 6, Issue 1, 2023, Pages 49-58]
-
Whey proteins
Effect of alcalase-mediated hydrolysis on the free radical scavenging activity and reducing power of whey protein isolate [Volume 4, Issue 1, 2021, Pages 58-62]
-
White brined cheese
Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [Volume 1, Issue 1, 2018, Pages 21-26]
-
WP
Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]
X
-
Xanthan
Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese [Volume 2, Issue 1, 2019, Pages 13-18]
-
XRD
Fabrication and physicochemical characterization of electrospun nanofibers using Chia seed mucilage [Volume 6, Issue 1, 2023, Pages 1-7]
-
Xylanase
Enzymatic Dehulling of Sesame (Sesamum indicum L.) Seeds Using Cellulase and Xylanase [Volume 6, Issue 2, 2023, Pages 68-72]
Y
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Yield prediction
Spectral features fusion of effective criteria on wheat yield prediction [Volume 5, Issue 2, 2022, Pages 109-114]
Z
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Zein
Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [Volume 2, Issue 1, 2019, Pages 41-48]
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Zoulang
Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt [Volume 1, Issue 2, 2018, Pages 143-148]
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