Research and Innovation in Food Science and Technology

Author Index

A

  • Abbasi, Hajar Optimization of Sponge Cake Formulation Containing Okara [Volume 5, Issue 1, 2016, Pages 1-14]
  • Abbasi, Soleiman Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016, Pages 55-72]
  • Abdanan Mehdizadeh, Saman The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016, Pages 171-182]
  • Abedfar, Abbas Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016, Pages 153-170]
  • Abedi, Mohammad Reza Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2017, Pages 337-346]
  • Aghajanzadeh Suraki, Sara The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016, Pages 183-196]
  • Aghili moghaddam, Hamideh sadat Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016, Pages 119-130]
  • Ahmadian-Kouchaksaraie, Zahra Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016, Pages 39-54]
  • Ahmadi Gavlighi, Hassan The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016, Pages 221-234]
  • Ansari, Keivan Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016, Pages 15-26]
  • Azizi, Mohammad Hossein The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016, Pages 221-234]

B

  • Baghaei, Homa Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2017, Pages 359-368]
  • Bagheri, Khadije Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [Volume 5, Issue 4, 2017, Pages 347-358]
  • Bagherzadeh, Samira Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [Volume 5, Issue 3, 2016, Pages 279-290]
  • Bahadorbaigy, Ahmad Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016, Pages 15-26]
  • Bahrami, Mohammad Erfan Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016, Pages 15-26]
  • Barzegar, Mohsen Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016, Pages 141-152]

D

  • Dehghani Mohammad Abadi, Malihe Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016, Pages 131-140]

E

  • Ebrahimian, Mansureh The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016, Pages 221-234]
  • Emadi, Bagher Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016, Pages 119-130]
  • Eshtavad, Rahmatollah Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016, Pages 87-104]
  • Eskandari, Mohammad Hadi Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016, Pages 105-118]

F

  • Farrokh, Seyedeh-Asal Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2017, Pages 359-368]
  • Fatemian, Hamed Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2017, Pages 395-404]
  • Foroughi, Marjan Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016, Pages 315-324]

G

  • Ganje, Mohammad Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2017, Pages 325-336]
  • Ghassemi, Armin Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016, Pages 105-118]
  • Ghayoor Kazemi, Maryam Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells [Volume 5, Issue 2, 2016, Pages 197-210]
  • Ghiafeh Davoodi, Mehdi Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2017, Pages 395-404]
  • Ghods Rohani, Mohsen The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2017, Pages 369-382]
  • Golmakani, Mohammad-Taghi Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016, Pages 105-118]

H

  • Haddad Khodaparast, Mohammad Hosein The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016, Pages 211-220]
  • Hakimzadeh, Vahid Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2017, Pages 337-346]
  • Hashemi, SeyedJafar Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016, Pages 87-104]
  • Hejrani, Toktam Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2017, Pages 395-404]
  • Heshmati, Vajiheh The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2017, Pages 405-416]
  • Heydari, Fatemeh Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016, Pages 249-264]
  • Hojjati, Mohammad Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016, Pages 235-248]
  • Honarvar, Masoud Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016, Pages 15-26]
  • Hosseini, Fereshteh Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016, Pages 119-130]
  • Hosseiniparvar, Seyed Hashem Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat [Volume 5, Issue 1, 2016, Pages 27-38]
  • Hosseinnejad, Mahmod Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2017, Pages 325-336]
  • Hossininezhad, Marzieh Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016, Pages 141-152]

J

  • Jafari, Seid Mahdi Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2017, Pages 325-336]
  • Jafarian, Vahab Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [Volume 5, Issue 4, 2017, Pages 347-358]
  • Jahadi, Mahshid Optimization of Sponge Cake Formulation Containing Okara [Volume 5, Issue 1, 2016, Pages 1-14]
  • Jooyandeh, Hossein Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016, Pages 235-248]

K

  • Kadivar, Mahdi Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2017, Pages 383-394]
  • Kadkhodaee, Rassoul Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016, Pages 73-86]
  • Kalantari, Davood Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016, Pages 87-104]
  • Karami, Shima Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [Volume 5, Issue 4, 2017, Pages 347-358]
  • Karimi, Mahdi Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2017, Pages 395-404]
  • Kasaei, Mohamadreza The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2017, Pages 405-416]
  • Kashaninejad, Mahdi The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016, Pages 183-196]
  • Kazemi Taskooh, Naeimeh The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016, Pages 211-220]
  • Keramat, Javad Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016, Pages 315-324]
  • Khalilian Movahhed, Mohammad The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016, Pages 265-278]
  • Khoshakhlagh, Khadije The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016, Pages 265-278]
  • Khoshnevis, Negar Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2017, Pages 337-346]
  • Kiumarsi, Maryam Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2017, Pages 383-394]
  • Koocheki, Arash Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016, Pages 73-86]

L

  • Lashgari, Majid Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016, Pages 303-314]

M

  • Mahdian, Elham Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016, Pages 131-140]
  • Mahrooghi, Mostafa The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2017, Pages 369-382]
  • Mamourian, Mojtaba Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016, Pages 291-302]
  • Mohammadi, Somayeh Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016, Pages 55-72]
  • Mohammadigol, Reza Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016, Pages 303-314]
  • Mohammadzadeh, Behrooz Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016, Pages 141-152]
  • Mohammadzadeh, Jalal Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016, Pages 73-86]
  • Mohebbi, Mohebbat The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016, Pages 265-278]
  • Mortazavi, Ali Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016, Pages 73-86]
  • Mortazavi nejad, Saba Optimization of Sponge Cake Formulation Containing Okara [Volume 5, Issue 1, 2016, Pages 1-14]
  • Motamedzadegan, Ali Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat [Volume 5, Issue 1, 2016, Pages 27-38]

N

  • Naghavi, Enayat-Allah Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [Volume 5, Issue 3, 2016, Pages 279-290]
  • Najaf Najafi, Masoud Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016, Pages 39-54]
  • Najaf Najafi, Masoud Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016, Pages 315-324]
  • Nasehi, Behzad The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016, Pages 171-182]
  • Niakosari, Mehrdad Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016, Pages 105-118]
  • Niazmand, Razieh Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016, Pages 39-54]
  • Nouri, Mehran The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016, Pages 171-182]

O

  • Ovissipour, Mahmoodreza Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat [Volume 5, Issue 1, 2016, Pages 27-38]

P

  • Pirdashti, Hematollah Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016, Pages 87-104]

R

  • Rajabian, Majid Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells [Volume 5, Issue 2, 2016, Pages 197-210]
  • Rashidi, Hassan The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2017, Pages 369-382]
  • Rezaei, Masoud Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016, Pages 141-152]
  • Rigi, Sadegh Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [Volume 5, Issue 3, 2016, Pages 279-290]
  • Rostamabadi, Hadis Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016, Pages 235-248]

S

  • Sadeghi, Alireza Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016, Pages 153-170]
  • Sadrnia, Hassan Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016, Pages 119-130]
  • Samavati, Vahid The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016, Pages 171-182]
  • Sarabi jamab, Mahbobeh Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016, Pages 315-324]
  • Shahidi Noghabi, Mostafa Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016, Pages 291-302]
  • Sheikholeslami, Zahra Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2017, Pages 395-404]
  • Shokrolahi Yancheshmeh, Behdad Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016, Pages 249-264]
  • Shokrpour Roodbari, Reihaneh Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat [Volume 5, Issue 1, 2016, Pages 27-38]

T

  • Tabatabaee, Farideh Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016, Pages 73-86]
  • Tabatabaii Yazdi, Farideh The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016, Pages 211-220]
  • Talebi, Majid Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2017, Pages 383-394]

V

  • Varidi, Mehdi Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016, Pages 249-264]
  • Varidi, Mohammad Javad The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016, Pages 211-220]

Z

  • Zamani, Hosein Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016, Pages 291-302]
  • Zareie, Reza Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2017, Pages 383-394]
  • Ziaiifar, Aman Mohammad The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016, Pages 183-196]
  • Ziaratnia, Seyed Mahdi Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells [Volume 5, Issue 2, 2016, Pages 197-210]