Research and Innovation in Food Science and Technology

Author Index

A

  • Abbasi Monfared, Ameneh Replacing of Pea and Lentil Seed-Flour Instead of Chicken Meat in 55% Semi-vegetarian Cocktail Formulation [Volume 8, Issue 3, 2019, Pages 213-224]
  • Abbasi Monjezi, Milad Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019, Pages 259-268]
  • Abbaspourrad, Alireza Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019, Pages 225-234]
  • Abdolahi, Moshkan The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups [Volume 8, Issue 4, 2020, Pages 369-378]
  • Abdollahi, Farzin Effect of Ulva flexuosa Wulfen Seaweed and Shirazi Thyme (Zataria multiflora) Extracts on Qualitative Characteristics of Washington Navel Orange under Sorage Period [Volume 8, Issue 3, 2019, Pages 245-258]
  • Abedini Naeini, Mahdi Replacing of Pea and Lentil Seed-Flour Instead of Chicken Meat in 55% Semi-vegetarian Cocktail Formulation [Volume 8, Issue 3, 2019, Pages 213-224]
  • Alami, Mehran The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019, Pages 45-52]
  • Amiri, Mohamad Reza Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar concentrate (Mespilus germanica L.) during refrigerated storage [Volume 8, Issue 4, 2020, Pages 391-404]
  • Arasteh Nodeh, Ali Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design [Volume 8, Issue 1, 2019, Pages 67-78]
  • Asefi, Narmela Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate [Volume 8, Issue 2, 2019, Pages 165-176]
  • Ataye Salehi, Esmaeil Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2020, Pages 325-340]
  • Azadbakht, Mohsen Application of Artificial Neural Network and Non-Destructive CT scan Test in Estimating the Amount of Pear Bruise Due To External Loads [Volume 8, Issue 2, 2019, Pages 177-188]
  • Azarpazhooh, Elham Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019, Pages 297-314]

B

  • Bagheri, Iraj Application of Image Wavelet Transform for Qualitative Classification of Green Tea Using Metaheuristic Algorithms [Volume 8, Issue 2, 2019, Pages 189-200]
  • Baghishani, Hasan The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator [Volume 8, Issue 2, 2019, Pages 201-212]
  • Bakhshipour, Adel Application of Image Wavelet Transform for Qualitative Classification of Green Tea Using Metaheuristic Algorithms [Volume 8, Issue 2, 2019, Pages 189-200]
  • Barzegar, Hassan Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin [Volume 8, Issue 2, 2019, Pages 137-150]

D

  • Dehghan, Mahbubeh The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecali [Volume 8, Issue 3, 2019, Pages 269-284]

E

  • Elhamirad, Amirhossein Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019, Pages 297-314]
  • Esmali, Abdolali Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate [Volume 8, Issue 2, 2019, Pages 165-176]

F

  • Fathi, Milad Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019, Pages 225-234]
  • Fathi Najafi, Mohsen Optimization of Gelatin Extraction Process, from Sheep Skin Waste Uing Alcalase Enzyme by Response Surface Method [Volume 8, Issue 2, 2019, Pages 125-136]
  • Fazeli, Arezo The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019, Pages 1-14]

G

  • Ghahremani, Hossein Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2020, Pages 325-340]
  • Gharibi Tehrani, Mehranush Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019, Pages 297-314]
  • Ghorbani, Mohammad The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019, Pages 45-52]
  • Goli, Mohammad The Effect of Potassium Citrate and Tartrate as Chelating Agents on the Removal of Lead from Rice in the Cooking Process [Volume 8, Issue 3, 2019, Pages 235-244]

H

  • Hakimzadeh, Vahid Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design [Volume 8, Issue 1, 2019, Pages 67-78]
  • Hasani, Shirin The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019, Pages 31-44]
  • Hashemi Garmdarreh, Atefeh Sadat The Effect of Potassium Citrate and Tartrate as Chelating Agents on the Removal of Lead from Rice in the Cooking Process [Volume 8, Issue 3, 2019, Pages 235-244]
  • Hosseini, Seyed Ebrahim Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019, Pages 259-268]
  • Hosseini Shekarabi, Seyed Pezhman Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019, Pages 259-268]

J

  • Jafarpour, Seyed Ali Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM) [Volume 8, Issue 1, 2019, Pages 53-66]
  • Jahani, Moslem Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019, Pages 91-110]
  • Jannasari, Nafiseh Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019, Pages 225-234]
  • Jooyandeh, Hossein Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin [Volume 8, Issue 2, 2019, Pages 137-150]

K

  • Karimi, Mahdi The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019, Pages 1-14]
  • Karimi, Mahdi Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread [Volume 8, Issue 4, 2020, Pages 405-414]
  • Khalilian Movahhed, Mohammad Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019, Pages 111-124]
  • Khosroyar, Susan Studying Transmembrane Pressure, pH and Anionic Surfactant (SDS) Concentration Effects on MEUF Process Performance in Dairy Waste Water Treatment Using Response Surface Methodology Design [Volume 8, Issue 1, 2019, Pages 67-78]
  • Koocheki, Arash The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019, Pages 1-14]

M

  • Mazaheri Tehrani, Mostafa The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019, Pages 1-14]
  • Mazaheri Tehrani, Mostafa Optimization of Gelatin Extraction Process, from Sheep Skin Waste Uing Alcalase Enzyme by Response Surface Method [Volume 8, Issue 2, 2019, Pages 125-136]
  • Mehrzad, Jamshid The Investigation of the Physicochemical and Antioxidant Properties of Several Types of Honey and Comparing their Antimicrobial Effect on Acinetobacter baumanii and Enterococcus faecali [Volume 8, Issue 3, 2019, Pages 269-284]
  • Meshginfar, Nasim The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019, Pages 45-52]
  • Mirahmadi, Mahbobeh Sadat The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread [Volume 8, Issue 4, 2020, Pages 341-356]
  • Mirzaalian Dastjerdi, Abdolmajid Effect of Ulva flexuosa Wulfen Seaweed and Shirazi Thyme (Zataria multiflora) Extracts on Qualitative Characteristics of Washington Navel Orange under Sorage Period [Volume 8, Issue 3, 2019, Pages 245-258]
  • Mirzaei, Fatemeh Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM) [Volume 8, Issue 1, 2019, Pages 53-66]
  • Modiri, Atena Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019, Pages 91-110]
  • Moghaddas Kia, Ehsan Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019, Pages 79-90]
  • Mohebbi, Mohebbat Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019, Pages 111-124]
  • Moshtaghian, Seyed Jamal Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019, Pages 225-234]
  • Mousavi Nasab, Azra The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019, Pages 45-52]

N

  • Naghipour, Fariba The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread [Volume 8, Issue 4, 2020, Pages 341-356]
  • Naji-Tabasi, Sara Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019, Pages 91-110]
  • Niazmand, Razieh Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019, Pages 151-164]
  • Niazmand, Razieh Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019, Pages 91-110]
  • Noshad, Mohammad Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019, Pages 111-124]
  • Noshad, Mohammad Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin [Volume 8, Issue 2, 2019, Pages 137-150]

O

  • Ojagh, Seyed Mehdi The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019, Pages 31-44]

P

  • Pahlevanloo, Abolfazl Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1 [Volume 8, Issue 4, 2020, Pages 314-325]
  • Pedramnia, Ahmad Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019, Pages 297-314]
  • Pirsa, Sajad Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019, Pages 79-90]

R

  • Rajabzadeh Shandiz, Safieh Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1 [Volume 8, Issue 4, 2020, Pages 314-325]
  • Rashidi, Hassan Optimization of Gelatin Extraction Process, from Sheep Skin Waste Uing Alcalase Enzyme by Response Surface Method [Volume 8, Issue 2, 2019, Pages 125-136]
  • Rezaei, Mahboobeh Effect of Ulva flexuosa Wulfen Seaweed and Shirazi Thyme (Zataria multiflora) Extracts on Qualitative Characteristics of Washington Navel Orange under Sorage Period [Volume 8, Issue 3, 2019, Pages 245-258]
  • Rigi, Mohammad Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2020, Pages 325-340]
  • Roomiani, Laleh Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method [Volume 8, Issue 4, 2020, Pages 379-390]

S

  • Sadeghian, Alireza The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019, Pages 1-14]
  • Sadeghi Mahoonak, Alireza The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019, Pages 45-52]
  • Sahraiyan, Bahareh Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread [Volume 8, Issue 4, 2020, Pages 405-414]
  • Salajegheh, Freshteh The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2020, Pages 357-368]
  • Salari, Amir The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator [Volume 8, Issue 2, 2019, Pages 201-212]
  • Salarkarimi, Vahideh The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019, Pages 15-30]
  • Sarabi Jamab, Mahboobe Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1 [Volume 8, Issue 4, 2020, Pages 314-325]
  • Sarraf, Mozhdeh Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019, Pages 151-164]
  • Seyedin Ardebili, Seyed Mehdi The Effect of Reduction Rolls During the Milling Process on the Physicochemical Properties of Flour and Rheological Characteristics of Dough and Barbari Bread [Volume 8, Issue 4, 2020, Pages 341-356]
  • Shabani, Elham The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator [Volume 8, Issue 2, 2019, Pages 201-212]
  • Shahidi Noghabi, Mahnaz Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019, Pages 151-164]
  • Shahidi Noghabi, Mostsfa Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019, Pages 151-164]
  • Shahsavani, Davar The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator [Volume 8, Issue 2, 2019, Pages 201-212]
  • Shamusi, Tohid Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019, Pages 79-90]
  • Sharayei, Parvin Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019, Pages 297-314]
  • Sheikholeslami, Zahra Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread [Volume 8, Issue 4, 2020, Pages 405-414]

T

  • Tajeddin, Behjat The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2020, Pages 357-368]
  • Tooryan, Fahimeh Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar concentrate (Mespilus germanica L.) during refrigerated storage [Volume 8, Issue 4, 2020, Pages 391-404]
  • Torabi, Fereshteh Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in ltrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin [Volume 8, Issue 2, 2019, Pages 137-150]

V

  • Vahedi Torshizi, Mohammad Application of Artificial Neural Network and Non-Destructive CT scan Test in Estimating the Amount of Pear Bruise Due To External Loads [Volume 8, Issue 2, 2019, Pages 177-188]
  • Varidi, Mehdi The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019, Pages 15-30]
  • Varidi, Mehdi Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019, Pages 111-124]
  • Varidi, Mohammad Javad The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019, Pages 15-30]

Y

  • Yazdanfar, Hediyeh Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019, Pages 297-314]
  • Yeganehzad, Samira Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate [Volume 8, Issue 2, 2019, Pages 165-176]
  • Yousefzadi, Morteza Effect of Ulva flexuosa Wulfen Seaweed and Shirazi Thyme (Zataria multiflora) Extracts on Qualitative Characteristics of Washington Navel Orange under Sorage Period [Volume 8, Issue 3, 2019, Pages 245-258]

Z

  • Zamankhani, Mahshid The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups [Volume 8, Issue 4, 2020, Pages 369-378]
  • Zandi, Mohsen The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels [Volume 8, Issue 3, 2019, Pages 285-296]
  • Zarei, Mahdi Optimization of Gelatin Extraction Process, from Sheep Skin Waste Uing Alcalase Enzyme by Response Surface Method [Volume 8, Issue 2, 2019, Pages 125-136]
  • Zareiforoush, Hemad Application of Image Wavelet Transform for Qualitative Classification of Green Tea Using Metaheuristic Algorithms [Volume 8, Issue 2, 2019, Pages 189-200]
  • Zarghar, Mohsen Replacing of Pea and Lentil Seed-Flour Instead of Chicken Meat in 55% Semi-vegetarian Cocktail Formulation [Volume 8, Issue 3, 2019, Pages 213-224]
  • Zarif, Forogh Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method [Volume 8, Issue 4, 2020, Pages 379-390]
  • Zarinabadi, Sorosh Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method [Volume 8, Issue 4, 2020, Pages 379-390]
  • Ziaratnia, Seyed Mahdi Extraction Efficiency of β-D-glucan from Waste Part of Bottom Mushroom (Agaricus bisprous) and its Ability to Adsorb Aflatoxin B1 [Volume 8, Issue 4, 2020, Pages 314-325]