Keyword Index

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]
  • Acidified vegetables Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
  • Aloe Vera Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
  • Alveograph Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
  • Antibacterial Chemical compounds and antibacterial and antioxidant properties of citron (Citrus medica L.) peel essential oil [Volume 2, Issue 1, 2019, Pages 71-76]
  • 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 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]
  • 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 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]
  • 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]
  • 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]
  • Atomic absorption spectrophotometer Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]

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]
  • 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 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]
  • 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]
  • 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]
  • 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

  • Canning Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
  • Carboxy methyl cellulose Characterisation of biocomposite film made of kefiran and carboxymethyl cellulose (CMC) [Volume 2, Issue 1, 2019, Pages 61-70]
  • 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]
  • 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]
  • 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]
  • 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]
  • CPP A Box-Behnken experimental design for microwave assisted extraction optimization of pectin from citron peel [Volume 1, Issue 2, 2018, Pages 149-156]
  • 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]
  • 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

  • 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]
  • 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]

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 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]
  • 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 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]
  • 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]
  • Extraction rate Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]

F

  • 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]
  • 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]
  • Fermented vegetables Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
  • 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]
  • Flavored yogurt Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt [Volume 1, Issue 2, 2018, Pages 143-148]
  • 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 packaging Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
  • Formalin Some chemical characteristics of major varieties of sour cherry grown in Iran [Volume 1, Issue 2, 2018, Pages 137-142]
  • Functional The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup [Volume 2, Issue 2, 2019, Pages 93-100]

G

  • 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]
  • 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]

H

  • 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]
  • Inhibition Zone (IZ) Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae [Volume 1, Issue 1, 2018, Pages 47-52]
  • Innovation A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]
  • 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]
  • 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]

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]
  • 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]

L

  • 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]

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 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]
  • Mazafati date Chemical composition of seed and seed oil from Iranian commercial date cultivars [Volume 2, Issue 1, 2019, Pages 1-6]
  • 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]
  • 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]
  • Microbial changes Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
  • 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 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]
  • Minimum inhibitory concentration (MIC) Chemical composition, total phenolic content and antimicrobial activities of Zhumeria majdae [Volume 1, Issue 1, 2018, Pages 47-52]
  • Modification Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application [Volume 1, Issue 2, 2018, Pages 157-164]

N

  • Nanocomposite Biodegradable kefiran-chitosan-nanocellulose blend film: Production and physical, barrier, mechanical, thermal, and structural properties [Volume 2, Issue 2, 2019, Pages 101-106]
  • Nano composite PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]
  • Nanoemulsion Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
  • 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]

O

  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • Plant extract Incorporation of essential oils with antibiotic properties in edible packaging films [Volume 2, Issue 1, 2019, Pages 77-84]
  • Poly ethylene terephthalate PET/Mica nanocomposites for food packaging: crystallization behavior and mechanical properties [Volume 1, Issue 1, 2018, Pages 7-12]
  • Potassium leakage Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin [Volume 2, Issue 2, 2019, Pages 147-154]
  • 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]
  • Probiotics Effect of Lactobacillus acidophilus on the physicochemical and sensory properties of Aloe vera [Volume 2, Issue 2, 2019, Pages 133-138]
  • 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]

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]
  • 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]
  • Response surface Optimization of edible Alyssum homalocarpum films for physical and mechanical properties [Volume 2, Issue 2, 2019, Pages 85-92]
  • 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]
  • Rheology Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
  • 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]
  • RSM Optimization of microwave assisted extraction (MAE) of pectin from black mulberry (Morus nigra L.) pomace [Volume 1, Issue 1, 2018, Pages 57-66]

S

  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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

  • 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]
  • Texture Profile Analysis Instrumental texture properties of Spanish turrĂ³n, Italian torrone and French nougat [Volume 1, Issue 2, 2018, Pages 91-96]
  • Thermal processing Thermal processing determination time for fermented and acidified indigenes Iranian vegetables [Volume 1, Issue 2, 2018, Pages 97-102]
  • 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 treatment Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree [Volume 2, Issue 2, 2019, Pages 139-146]
  • 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]
  • 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]
  • 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]
  • University A review on the relationship between university and industry and the effect of significant parameters [Volume 2, Issue 2, 2019, Pages 163-170]

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]
  • 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]
  • 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]
  • Wheat flour Effect of extraction rate on rheological properties of wheat flour [Volume 1, Issue 1, 2018, Pages 27-32]
  • 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]

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]

Z

  • 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]
  • Zoulang Investigation of physicochemical and sensory properties of a Zoulang (Eryngium caucasicum) flavored yogurt [Volume 1, Issue 2, 2018, Pages 143-148]