A

  • Acidic extraction Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]

  • Activation energy Experimental study and mathematical modeling of thin layer drying of rhubarb (Rheum ribes L.) [Volume 3, Issue 1, 2020, Pages 1-6]

  • 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]

  • 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]

  • 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]

  • 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 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]

  • Atomic Absorption Spectroscopy Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]

B

  • Barbari bread Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]

  • 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]

  • Biocomposite The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]

  • Bleaching The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]

C

  • Canola Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]

  • 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]

  • 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]

  • 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]

  • 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]

  • Crosslinking Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]

  • Curcumin Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]

D

  • Degradation and Dissolution rate Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]

  • Delivery systems Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]

  • 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]

  • 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]

E

  • 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]

  • 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 Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]

  • 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]

  • 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]

  • 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]

F

  • Farinograph Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]

  • 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]

  • 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]

  • Frying Oil Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]

  • 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]

G

  • 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]

H

  • Health benefits Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]

  • 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]

I

  • 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]

  • 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]

K

  • Kebab TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]

  • Kinetic models Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]

L

  • LDPE The effect of wheat straw bleaching on some mechanical properties of wheat straw/LDPE biocomposites [Volume 3, Issue 1, 2020, Pages 23-28]

  • 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

  • Mathematical Modeling Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]

  • 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]

  • 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]

  • 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 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]

  • 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]

  • 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]

N

  • Nanocarrier Curcumin as a bioactive compound: biological properties and encapsulation methods [Volume 3, Issue 1, 2020, Pages 79-86]

  • 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]

O

  • 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]

P

  • 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]

  • Physicochemical Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]

  • 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]

  • 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]

  • Protein aggregation Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]

R

  • 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]

  • 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]

S

  • Saccharides Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]

  • Saffron stigma Convective drying of atmospheric pressure cold plasma pretreatment saffron stigmas: kinetic modeling [Volume 3, Issue 2, 2020, Pages 87-94]

  • Sitosterol A chromatographic method for detection of palm oil in butter [Volume 3, Issue 1, 2020, Pages 47-52]

  • Species detection TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]

  • 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]

T

  • TaqMan probe TaqMan real-time PCR: a reliable method to detect meat species [Volume 3, Issue 2, 2020, Pages 116-120]

  • Thermal characteristics Thermal aggregation of egg white proteins as affected by saccharides [Volume 3, Issue 2, 2020, Pages 110-115]

  • Thermal processing Advantages of thermal stability of virgin olive oil over canola and frying oil [Volume 3, Issue 1, 2020, Pages 41-46]

  • 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]

  • Transglutaminase Enzyme Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [Volume 3, Issue 2, 2020, Pages 138-146]

U

  • 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]

  • Ultrasound assisted extraction Kinetic modeling of pectin extraction by ultrasound assisted and conventional methods [Volume 3, Issue 2, 2020, Pages 121-127]

V

  • 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]

W

  • Watermelon peel Antioxidant activity and mineral content of watermelon peel [Volume 3, Issue 1, 2020, Pages 35-40]