Journal of Food and Bioprocess Engineering

Keyword Index

A

  • Acrylamide Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • 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]

B

  • 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]
  • 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]
  • 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]
  • Bread quality Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]

C

  • Cabinet dryer RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
  • Camel milk Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
  • Canonical Ensemble Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
  • CFD Simulation RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]
  • 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]
  • Consumer health An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]

D

  • 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]
  • 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]
  • Drying process RSM-CFD modeling for optimizing the apricot water evaporation [Volume 4, Issue 2, 2021, Pages 112-119]

E

  • 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]
  • 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]
  • Essential oil Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7 [Volume 4, Issue 2, 2021, Pages 120-124]
  • Extraction methods Extraction of bioactive compounds from pomegranate: A review [Volume 4, Issue 1, 2021, Pages 37-42]

F

  • Fermentation Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
  • 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]
  • Food safety An overview on the applications of nanotechnology for improving the safety of food products [Volume 4, Issue 1, 2021, Pages 90-93]
  • 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]
  • 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]
  • 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 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 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]
  • Ginger Preparation and properties of ginger essential oil nanocapsules [Volume 4, Issue 1, 2021, Pages 82-89]
  • 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]

H

  • 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]
  • 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]

I

  • 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]
  • Inhibitory activity Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]

K

  • 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

  • Loaves Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]
  • 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]
  • 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]

M

  • 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]
  • Microcapsules Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [Volume 4, Issue 2, 2021, Pages 146-152]
  • 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]
  • Monofloral honey Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]

N

  • Nanocapsules Preparation and properties of ginger essential oil nanocapsules [Volume 4, Issue 1, 2021, Pages 82-89]
  • 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]
  • 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]

O

  • 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 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]
  • 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]

P

  • 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]
  • Perturbation Microscopic modeling of the rheological behavior of honey [Volume 4, Issue 1, 2021, Pages 53-57]
  • 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 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]
  • Polyphenols Microencapsulation of saffron pollen extract by spray drying to preserve its nutritional properties [Volume 4, Issue 2, 2021, Pages 146-152]
  • Potato Chips Reduction of acrylamide by orange waste extract phenolic compounds in potato chips [Volume 4, Issue 1, 2021, Pages 75-81]
  • 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 Production of functional fermented camel milk with Anti-Helicobacter pylori activity [Volume 4, Issue 2, 2021, Pages 153-159]
  • 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]

Q

  • 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]

R

  • 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]
  • Rheological properties Rheological, antioxidant, physicochemical, and biochemical characterization of Iranian monofloral honeys [Volume 4, Issue 1, 2021, Pages 43-52]
  • 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]
  • 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

  • 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]
  • 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]
  • 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]
  • 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]
  • 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]
  • Stamen Antioxidant capacity and chemical composition of different parts of saffron flowers [Volume 4, Issue 1, 2021, Pages 69-74]

T

  • 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]

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]
  • 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

  • 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 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]
  • WP Utilization of fermented whey protein concentrate and whey permeate in beard loaf making [Volume 4, Issue 2, 2021, Pages 186-192]