Keyword Index
A
  • Antifreeze proteins A review of methods for reducing ice crystal size in food products [Volume 8, Issue 1, 2025, Pages 18-27]
  • Anti-nutritional Profiling anti-Nutritional factors and toxic heavy metals in sesame oil: Comparative analysis of four Iranian varieties [Volume 8, Issue 2, 2025, Pages 11-16]
  • Antioxidant activity Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time [Volume 8, Issue 2, 2025, Pages 38-42]
  • Apparent viscosity Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder [Volume 8, Issue 1, 2025, Pages 61-68]
  • Apparent viscosity Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations [Volume 8, Issue 1, 2025, Pages 69-79]
  • Apparent viscosity Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes [Volume 8, Issue 2, 2025, Pages 17-26]
  • Apple Effects of combined drying method (osmotic-hot air) on the structural, color, and kinetic properties of apple cubes [Volume 8, Issue 1, 2025, Pages 51-60]
  • Artificial Intelligence Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0 [Volume 8, Issue 2, 2025, Pages 27-37]
  • Atomic Absorption Spectrometry Evaluation of Lead and Arsenic concentrations in commercial beverages in Isfahan market by using Atomic Absorption Spectroscopy [Volume 8, Issue 1, 2025, Pages 45-50]
B
  • Baguette Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds [Volume 8, Issue 2, 2025, Pages 43-50]
  • Baking loss Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations [Volume 8, Issue 1, 2025, Pages 69-79]
  • Banana leaves Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves [Volume 8, Issue 2, 2025, Pages 1-10]
  • Batter Optimization of wheat-bitter yam composite flour for nutrient-enhanced cake production: Rheological, nutritional, and sensory properties [Volume 8, Issue 1, 2025, Pages 6-17]
  • Beverages Evaluation of Lead and Arsenic concentrations in commercial beverages in Isfahan market by using Atomic Absorption Spectroscopy [Volume 8, Issue 1, 2025, Pages 45-50]
  • Bioactive compounds A review of Pickering emulsions-based delivery systems: Encapsulation, enhancing the stability and bioavailability of bioactive compounds [Volume 8, Issue 1, 2025, Pages 93-105]
C
  • Canned tuna fish Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
  • Chia Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds [Volume 8, Issue 2, 2025, Pages 43-50]
  • Color attributes Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes [Volume 8, Issue 2, 2025, Pages 17-26]
  • Color indices Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations [Volume 8, Issue 1, 2025, Pages 69-79]
  • Crohn’s disease (CD) A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
D
  • Density Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes [Volume 8, Issue 2, 2025, Pages 17-26]
  • Drying kinetics Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder [Volume 8, Issue 1, 2025, Pages 33-44]
  • Drying kinetics Effects of combined drying method (osmotic-hot air) on the structural, color, and kinetic properties of apple cubes [Volume 8, Issue 1, 2025, Pages 51-60]
E
  • Edible oils Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0 [Volume 8, Issue 2, 2025, Pages 27-37]
  • Enamel coating Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
  • Encapsulation A review of Pickering emulsions-based delivery systems: Encapsulation, enhancing the stability and bioavailability of bioactive compounds [Volume 8, Issue 1, 2025, Pages 93-105]
  • Essential oils A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
  • Extracts A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
F
  • Formulation Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves [Volume 8, Issue 2, 2025, Pages 1-10]
  • FTIR Optimization of wheat-bitter yam composite flour for nutrient-enhanced cake production: Rheological, nutritional, and sensory properties [Volume 8, Issue 1, 2025, Pages 6-17]
G
  • Gluten-Free Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds [Volume 8, Issue 2, 2025, Pages 43-50]
H
  • Heavy metal Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
  • Heavy metals Profiling anti-Nutritional factors and toxic heavy metals in sesame oil: Comparative analysis of four Iranian varieties [Volume 8, Issue 2, 2025, Pages 11-16]
  • High-pressure freezing A review of methods for reducing ice crystal size in food products [Volume 8, Issue 1, 2025, Pages 18-27]
  • Hot air Effects of combined drying method (osmotic-hot air) on the structural, color, and kinetic properties of apple cubes [Volume 8, Issue 1, 2025, Pages 51-60]
I
  • Industry 4.0 Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0 [Volume 8, Issue 2, 2025, Pages 27-37]
  • Inflammatory bowel disease (IBD) A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
  • Infrared heating Effect of controlled fermented rice bran and its water soluble extract on technofunctional characteristics of wheat bread baked using infrared heating/superheated vapor [Volume 8, Issue 1, 2025, Pages 106-113]
K
  • Kinshasa Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves [Volume 8, Issue 2, 2025, Pages 1-10]
L
  • Lamiaceae family A comparative analysis of anti-inflammatory effects of essential oils and extracts from 37 species of Lamiaceae family on inflammatory bowel disease (IBD) [Volume 8, Issue 1, 2025, Pages 80-92]
  • Lightness Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder [Volume 8, Issue 1, 2025, Pages 61-68]
  • Lipid oxidation Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time [Volume 8, Issue 2, 2025, Pages 38-42]
M
  • Machine learning Advancements in AI-driven process optimization and quality control for edible oils in Industry 4.0 [Volume 8, Issue 2, 2025, Pages 27-37]
  • Moisture content Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder [Volume 8, Issue 1, 2025, Pages 61-68]
  • Moisture ratio Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder [Volume 8, Issue 1, 2025, Pages 33-44]
N
  • Nucleating agents A review of methods for reducing ice crystal size in food products [Volume 8, Issue 1, 2025, Pages 18-27]
O
  • Oil Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
  • Osmotic dehydration Effects of combined drying method (osmotic-hot air) on the structural, color, and kinetic properties of apple cubes [Volume 8, Issue 1, 2025, Pages 51-60]
  • Overall acceptance Effect of guar gum on batter viscosity and the physical, textural, and sensory properties of gluten-free pancakes based on Quinoa powder [Volume 8, Issue 1, 2025, Pages 61-68]
P
  • Pleurotus ostreatus Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves [Volume 8, Issue 2, 2025, Pages 1-10]
  • Probiotic Probiotic gluten-free mini baguette bread: Fortified with encapsulated Bacillus coagulans strain and chia (Salvia hispanica) seeds [Volume 8, Issue 2, 2025, Pages 43-50]
  • Protein Physicochemical, textural, and sensory effects of replacing rice flour with Quinoa powder in gluten-free cake formulations [Volume 8, Issue 1, 2025, Pages 69-79]
  • Pulp layer thickness Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder [Volume 8, Issue 1, 2025, Pages 33-44]
R
  • Rosemary extract Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time [Volume 8, Issue 2, 2025, Pages 38-42]
  • Rosmarinus officinalis Antioxidant activity of the rosemary (Rosmarinus officinalis L.) extract on the stability of sesame (Sesamum indicum L.) oil during accelerate storage time [Volume 8, Issue 2, 2025, Pages 38-42]
S
  • Sensory Optimization of wheat-bitter yam composite flour for nutrient-enhanced cake production: Rheological, nutritional, and sensory properties [Volume 8, Issue 1, 2025, Pages 6-17]
  • Skipjack tuna Canning process effects on heavy metals (lead, cadmium, tin) contents in skipjack tuna (Katsuwonus pelamis) in oil [Volume 8, Issue 1, 2025, Pages 1-5]
  • Sporophore Formulation of a sporophore-based supplementary food: the case of the sporophore of the edible fungal species Pleurotus ostreatus (Jacq. ex. Fries) Kummer (1871) grown on banana (Musa spp) leaves [Volume 8, Issue 2, 2025, Pages 1-10]
  • Storage conditions Impact of cooking techniques and refrigeration storage using in vitro determination of glycemic index and resistant starch of cooked Mansuli rice [Volume 8, Issue 1, 2025, Pages 28-32]
T
  • Tree tomato powder Effect of pulp layer thickness and drying temperature on the drying kinetics and physicochemical quality of tree tomato (Solanum betaceum) powder [Volume 8, Issue 1, 2025, Pages 33-44]
U
  • Ultrasound-assisted A review of methods for reducing ice crystal size in food products [Volume 8, Issue 1, 2025, Pages 18-27]