Research and Innovation in Food Science and Technology

Author Index

A

  • Aalami, M. Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013, Pages 1-16]
  • Aalami, Mehran Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2014, Pages 351-364]
  • Abbasi, S. Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt [Volume 2, Issue 1, 2013, Pages 51-62]
  • Abolfazli Esfahani, Javad Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013, Pages 179-192]
  • Akbari, Nastaran Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2014, Pages 339-350]
  • Alaedini, Behzad Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2014, Pages 339-350]
  • Almasi, Hadi Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013, Pages 205-218]
  • Ariaiee, Peyman Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013, Pages 279-294]
  • Asgharpoor, Athar Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013, Pages 279-294]
  • Azadmard-Damirchi, Sodeif Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013, Pages 153-166]
  • Azizi, Mohammad Hossein Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013, Pages 167-178]

B

  • Baghaei, H. Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013, Pages 17-36]
  • Bagheri, A. nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013, Pages 79-92]
  • Barzegar, Hasan Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013, Pages 167-178]
  • Barzegar, Mohsen Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013, Pages 167-178]
  • Barzegari, Milad The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2014, Pages 381-392]
  • Beheshti, Reza Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013, Pages 253-264]

D

  • Dadashi, Saeed Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013, Pages 229-242]
  • Dehghannia, Jalal Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013, Pages 205-218]
  • Dehghannya, Jalal The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2014, Pages 323-338]
  • Dehnad, Danial Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013, Pages 229-242]

E

  • Elahi, M. Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013, Pages 63-78]
  • Elahi, Mohammad Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2014, Pages 311-322]
  • Elahi, Mohammad Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2014, Pages 365-380]
  • Emam D-Jomeh, Zahra Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013, Pages 229-242]
  • Entezami, Ali Akbar Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013, Pages 205-218]
  • Es´haghi, Z. Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013, Pages 17-36]
  • Eskandari, Mohamad hadi Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013, Pages 243-252]
  • Esmailzadeh Nasiri, M. Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt [Volume 2, Issue 1, 2013, Pages 51-62]

F

  • Farhoosh, Reza Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013, Pages 139-152]
  • Feizy, Javad Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013, Pages 253-264]
  • Feyzi, Samira Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013, Pages 121-138]

G

  • Ghanbarzadeh, Babak Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013, Pages 205-218]
  • Ghanbarzadeh, Babak The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2014, Pages 323-338]

H

  • Habibi Najafi, Mohammad Bagher Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013, Pages 219-228]
  • Haddad Khodaparast, Mohammad Hossein Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013, Pages 219-228]
  • Haddad Khodaparast, Mohammad Hossein Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013, Pages 265-278]
  • Hajidon, H. Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013, Pages 93-108]
  • Hakimzadeh, Vahid Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2014, Pages 365-380]
  • Hamedani, Fatemeh Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013, Pages 265-278]
  • Hamidi, Zohre Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013, Pages 167-178]
  • Hassanzadeh Khayyat, Mohammad Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013, Pages 219-228]
  • Hosseini, Vahideh Sadat Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013, Pages 109-120]
  • Hosseini Nezhad, Marzieh Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2014, Pages 311-322]

J

  • Jafarpour, S.A. Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013, Pages 93-108]
  • Jamson, Masoume Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013, Pages 193-204]

K

  • Kadkhodaee, Rassoul Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013, Pages 139-152]
  • Kamali, Faeze Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2014, Pages 351-364]
  • Kashaninejad, M. Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013, Pages 1-16]
  • Kaviani, M. Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013, Pages 37-50]
  • Kheradmand, Azra Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013, Pages 253-264]
  • Khoshnoudinia, Sara Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2014, Pages 295-310]
  • Khosravinia, S. nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013, Pages 79-92]
  • Khosrowshahi Asl, Asghar Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013, Pages 205-218]
  • Koocheki, Arash Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013, Pages 109-120]
  • Koocheki, Arash Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013, Pages 139-152]

M

  • Maghsoudlou, Y. Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013, Pages 1-16]
  • Maghsoudlou, Yahya Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013, Pages 279-294]
  • Marashi, S.H. nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013, Pages 79-92]
  • Maskooki, Abdolmajid Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013, Pages 253-264]
  • Mehregan Nikoo, Alireza Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2014, Pages 351-364]
  • Mirzaei, Habib Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013, Pages 229-242]
  • Mohamadzadeh Milani, Jafar The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2014, Pages 381-392]
  • Mohammadi Sani, Ali Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013, Pages 109-120]
  • Mohammadzadeh Milani, Jafar Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2014, Pages 339-350]
  • Mohebbi, Mohebbat Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013, Pages 179-192]
  • Mortazavi, Seyed Ali Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013, Pages 179-192]
  • Motamedzadegan, Ali Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013, Pages 179-192]
  • Motamedzadehgan, Ali The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2014, Pages 381-392]
  • Mousavi, Seyed Mohmoud Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2014, Pages 365-380]
  • Mousavi, S.M. Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013, Pages 63-78]

N

  • Najaf Najafi, Masoud Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013, Pages 109-120]
  • Najaf Najafi, Masoud Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013, Pages 139-152]
  • Nemati, Mahboob Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013, Pages 153-166]
  • Niakousari, Mehrdad Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013, Pages 243-252]
  • Niazmand, R. Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013, Pages 37-50]

P

  • Peighambardoust, Seyed Hadi Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013, Pages 153-166]
  • Pourfarzad, Amir Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013, Pages 219-228]

R

  • Radmard Ghadiri, Gholam-Hossein Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2014, Pages 295-310]
  • Rafat, Seyed Abas Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013, Pages 153-166]
  • Raftani Amiri, Zeinab The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2014, Pages 381-392]
  • Rahbari, M. Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013, Pages 1-16]
  • Razavi, Seyed Mohammad Ali Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2014, Pages 365-380]
  • Razavi, S.M.A. Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013, Pages 63-78]
  • Razzagh Pour, Elham The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2014, Pages 323-338]
  • Rezaei, M. Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013, Pages 93-108]

S

  • Sadeghian, Ali Reza Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013, Pages 139-152]
  • Salmanian, Shahla Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013, Pages 193-204]
  • Sarshar, Mohammad Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013, Pages 243-252]
  • Sedaghat, Naser Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2014, Pages 295-310]
  • Seyedein Ardebili, S.M. Influence of microwave –vacuum drying and hydrocolloids on the survival of starter bacteria and color indices of instant yoghurt [Volume 2, Issue 1, 2013, Pages 51-62]
  • Shahidi, Seyed Ahmad Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013, Pages 179-192]
  • Shahidi Noghabi, M. Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013, Pages 37-50]
  • Shahidi Noghabi, M. Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013, Pages 63-78]

T

  • Tabatabaee Amid, Bita Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013, Pages 193-204]
  • Taheri, Ali Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2014, Pages 351-364]

V

  • Valibeigi, Saeedeh Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013, Pages 253-264]
  • Varidi, Mehdi Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013, Pages 17-36]
  • Varidi, Mehdi Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013, Pages 121-138]
  • Varidi, M.J. Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013, Pages 17-36]
  • Varidi, Mohammadjavad Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013, Pages 121-138]

Y

  • Yavarmanesh, Masoud Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2014, Pages 311-322]

Z

  • Zandi, Mohsen Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013, Pages 243-252]
  • Zare, Fatemeh Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013, Pages 121-138]
  • Zarenejad, Foroug Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013, Pages 153-166]
  • Ziaiifar, Aman Mohammad Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013, Pages 179-192]
  • Ziaratnia, S.M. nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013, Pages 79-92]