Research and Innovation in Food Science and Technology

Author Index

A

  • Aalami, Mehran Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014, Pages 185-196]
  • Aalami, Mehran Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014, Pages 227-244]
  • Abbasi, Soleiman Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014, Pages 171-184]
  • Afrasiabi, Abbas Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014, Pages 143-156]
  • Ahmadifard, Ehsan Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014, Pages 1-10]
  • Akbarian Meymand, Mohammad Javad Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2015, Pages 297-306]
  • Akbarian Meymand, Mohammad Javad Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014, Pages 157-170]
  • Akbarian Meymand, Mohammad Javad Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014, Pages 227-244]
  • Alami, Mehran Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014, Pages 245-254]
  • Alizadeh, Mohammad Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014, Pages 197-210]
  • Alizadeh, Mohammad Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014, Pages 267-282]
  • Amiri, Maryam Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014, Pages 51-66]
  • Avazsufiyan, Abdulsattar Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014, Pages 185-196]
  • Ayaseh, Ali Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014, Pages 267-282]
  • Ayyoubi Far, Mohammad Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014, Pages 143-156]
  • Azizi, Seyed Naser Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014, Pages 97-114]

B

  • Behnia, Armita Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014, Pages 255-266]

E

  • Elahi, Mohammad Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2015, Pages 307-316]
  • Elhamirad, Amir Hossein Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014, Pages 24-11]
  • Elhamirad, Amir Hossein Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014, Pages 67-78]
  • Elhami Rad, Amir Hossein Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014, Pages 157-170]
  • Esmaiili, Mohsen Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014, Pages 267-282]
  • Esmaili, Sara Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2015, Pages 317-330]

F

  • Faraji Kafshgari, Samaneh Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014, Pages 227-244]

G

  • Ghaitaranpour, Arash Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2015, Pages 307-316]
  • Ghasempour, Zahra Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014, Pages 197-210]
  • Ghazvini, Hamid Reza The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2015, Pages 347-360]
  • Ghorbani, Mohamad Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014, Pages 245-254]
  • Ghorbani, Mohammad Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014, Pages 185-196]

H

  • Haddad Khodaparast, Mohammad Hosein Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2015, Pages 375-388]
  • Hemmati Kakhki, Abbas Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014, Pages 37-50]

J

  • Jafari, Seid Mahdi Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2015, Pages 297-306]
  • Jafari, Seyed Mehdi Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014, Pages 37-50]
  • Jafari Savareh, Shadi Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014, Pages 51-66]
  • Javadzadeh, Yousef Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014, Pages 267-282]

K

  • Kadkhodaee, Rassoul Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder [Volume 3, Issue 3, 2014, Pages 211-226]
  • Kadkhodaee, Rassoul A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2015, Pages 331-346]
  • Karazhian, Reza Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014, Pages 115-128]
  • Karazhiyan, Hojjat Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014, Pages 255-266]
  • Karimi, Nayereh The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2015, Pages 347-360]
  • Kasaei, Mohamadreza Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2015, Pages 317-330]
  • Khan Mohammadi, Faeze Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014, Pages 97-114]
  • Khomeiri, Morteza Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014, Pages 227-244]
  • Khomeiri, Morteza The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2015, Pages 361-374]
  • Kianifar, Ali The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014, Pages 25-36]
  • Koocheki, Arash Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder [Volume 3, Issue 3, 2014, Pages 211-226]
  • Koocheki, Arash A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2015, Pages 331-346]
  • Koocheki, Arash Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2015, Pages 375-388]

M

  • Maghsoudlou, Yahya The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2015, Pages 361-374]
  • Mahdavee Khazaei, Katayon Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014, Pages 37-50]
  • Mahdian, Elham Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014, Pages 115-128]
  • Mahmoudi, Ehsan Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2015, Pages 297-306]
  • Maskooki, Abdolmajid Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014, Pages 24-11]
  • Maskooki, Abdolmajid Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014, Pages 67-78]
  • Maskooki, Abdolmajid Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014, Pages 143-156]
  • Mehraban Sangeatash, Masoomeh Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014, Pages 115-128]
  • Mehrdad, Abbas Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014, Pages 267-282]
  • Milani, Jafar Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2015, Pages 317-330]
  • Mirarab Razi, Saeed Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2015, Pages 375-388]
  • Mirzakhanzadeh, Ziba Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014, Pages 143-156]
  • Moetamedzadegan, Ali Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014, Pages 227-244]
  • Moghaddas Kia, Ehsan Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014, Pages 197-210]
  • Moghiman, Mohammad The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014, Pages 25-36]
  • Mohammadi Nafchi, Abdol Reza Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014, Pages 255-266]
  • Mohammadzadeh, Jalal Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder [Volume 3, Issue 3, 2014, Pages 211-226]
  • Mohammadzadeh, Jalal A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2015, Pages 331-346]
  • Mohebbi, Mohebbat Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014, Pages 129-142]
  • Mohebbi, Mohebbat Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2015, Pages 307-316]
  • Mohebbi, Mohebbat Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2015, Pages 375-388]
  • Mokhtarian, M. Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014, Pages 51-66]
  • Mortazavi, Ali A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2015, Pages 331-346]
  • Mortazavi, Seyed Ali Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014, Pages 24-11]
  • Mortazavi, Seyed Ali Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014, Pages 67-78]
  • Mortazavi, Seyed Ali Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder [Volume 3, Issue 3, 2014, Pages 211-226]
  • Mosharaf, Laleh The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2015, Pages 347-360]

N

  • Nadian, Narges Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014, Pages 157-170]
  • Najaf Najafi, Masoud Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2015, Pages 307-316]
  • Niakousari, Mehrdad Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014, Pages 24-11]
  • Niazmand, Razieh Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014, Pages 255-266]
  • Noshad, Mohammad Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014, Pages 129-142]
  • Noshad, Mohammad Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014, Pages 129-142]

P

  • Piri, Shima Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014, Pages 245-254]

R

  • Rahimi, Narges Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014, Pages 67-78]
  • Rahmanian Jahromi, Neda Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2015, Pages 297-306]
  • Rajabzade, Qadir Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014, Pages 67-78]
  • Razavi, Seyed Mohammad Ali Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014, Pages 283-296]
  • Razavizadeh, Bi Bi Marzieh Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014, Pages 97-114]
  • Rezazad Bari, Mahmoud Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014, Pages 197-210]

S

  • Sabaghi, Moslem The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2015, Pages 361-374]
  • Sadeghimahoonak, Alireza Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014, Pages 185-196]
  • Sadeghi Mahoonak, Ali Reza Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014, Pages 245-254]
  • Samari Khalaj, Masume Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014, Pages 171-184]
  • Sedaghat, Mehdi Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014, Pages 1-10]
  • Shahidi, Fakhri Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014, Pages 129-142]
  • Shahidi Noghabi, Mahnaz Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014, Pages 283-296]
  • Shahidi Noghabi, Mostafa Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014, Pages 283-296]
  • Sharifi, Akram Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014, Pages 24-11]
  • Siadati, Seyed Moosa Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014, Pages 143-156]

T

  • Tabatabaee, Farideh A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2015, Pages 331-346]
  • Tabatabaee, Farideh Tabatabaee Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder [Volume 3, Issue 3, 2014, Pages 211-226]
  • Tavakolipour, Hamid Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014, Pages 51-66]

V

  • Vaghei, Tahereh Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014, Pages 115-128]
  • Varidi, Mahdi Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel [Volume 3, Issue 1, 2014, Pages 79-96]
  • Varidi, Mehdi Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014, Pages 129-142]
  • Varidi, Mohammad Javad Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel [Volume 3, Issue 1, 2014, Pages 79-96]
  • Vatankhah, Mehdi Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2015, Pages 297-306]
  • Vatankhah, Mehdi Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014, Pages 157-170]

Y

  • Yaghbani, Masoud Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014, Pages 157-170]

Z

  • Zahedi, Younes Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel [Volume 3, Issue 1, 2014, Pages 79-96]
  • Zakipour Rahimabadi, Eshagh Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014, Pages 1-10]
  • Zamani, Hossein The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014, Pages 25-36]
  • Zarrin, Rasoul Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014, Pages 197-210]
  • Zia Hoseinpoor, Mehrdad Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014, Pages 143-156]
  • Ziaiifar, Aman Mohammad Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014, Pages 185-196]
  • Ziaiifar, Aman Mohammad The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2015, Pages 361-374]