Journal of Food and Bioprocess Engineering

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

Yield prediction Spectral features fusion of effective criteria on wheat yield prediction [Volume 5, Issue 2, 2022, Pages 109-114]

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]

Journal of Food and Bioprocess Engineering

Keyword Index

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

X

Y

Z