Research and Innovation in Food Science and Technology

Keyword Index

A

  • Acinetobacter baumanii 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, 2019-2020, Pages 269-284]
  • Aflatoxin B1 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, 2019-2020, Pages 314-325]
  • Antimicrobial 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, 2019-2020, Pages 269-284]
  • Antimicrobial and Antioxidant Properties Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]
  • Antimicrobial properties The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups [Volume 8, Issue 4, 2019-2020, Pages 369-378]
  • Antioxidant Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019-2020, Pages 297-314]
  • Antioxidant activity The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019-2020, Pages 31-44]

B

  • Bacterial Cellulose Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]
  • Barbari bread 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, 2019-2020, Pages 341-356]
  • Barely Bran Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019-2020, Pages 91-110]
  • Bioactive peptide The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019-2020, Pages 31-44]
  • Blend burger Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
  • Burger The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019-2020, Pages 15-30]

C

  • Carp 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, 2019-2020, Pages 201-212]
  • Celiac The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]
  • Chelating agents 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, 2019-2020, Pages 235-244]
  • Chemical and organoleptic properties The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2019-2020, Pages 357-368]
  • Chemical properties Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
  • Chestnut flour The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019-2020, Pages 15-30]
  • Chicken fillet 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, 2019-2020, Pages 391-404]
  • Chitosan The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019-2020, Pages 31-44]
  • Chitosan Coating 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, 2019-2020, Pages 391-404]
  • Complex Coaservation 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, 2019-2020, Pages 53-66]
  • Cress Seed Mucilage Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019-2020, Pages 225-234]

D

  • Dairy waste water 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, 2019-2020, Pages 67-78]
  • Dietary Fiber Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019-2020, Pages 91-110]
  • Doughnut The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]

E

  • Electrophoretic pattern Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
  • Encapsulation 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, 2019-2020, Pages 53-66]
  • Enhnaced Ultrafiltrasion 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, 2019-2020, Pages 67-78]
  • Enterococcus faecalis 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, 2019-2020, Pages 269-284]
  • Enzyme Hydrolysis The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019-2020, Pages 45-52]
  • Extraction Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019-2020, Pages 297-314]
  • Extraction method 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, 2019-2020, Pages 314-325]

F

  • Fish oil 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, 2019-2020, Pages 53-66]
  • Flow behavior The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels [Volume 8, Issue 3, 2019-2020, Pages 285-296]
  • Fruit oil ups The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups [Volume 8, Issue 4, 2019-2020, Pages 369-378]
  • Fruit postharvest quality 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, 2019-2020, Pages 245-258]

G

  • Gelatin 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, 2019-2020, Pages 53-66]
  • Ginger essential oils 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, 2019-2020, Pages 391-404]
  • Glaze 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, 2019-2020, Pages 405-414]
  • Gluten-free The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]
  • Gluten-free bread 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, 2019-2020, Pages 405-414]

H

  • Hydrocolloid Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019-2020, Pages 91-110]
  • Hydrocolloids The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]
  • Hydrolyzed protein The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019-2020, Pages 45-52]

I

  • Image texture Application of Image Wavelet Transform for Qualitative Classification of Green Tea Using Metaheuristic Algorithms [Volume 8, Issue 2, 2019-2020, Pages 189-200]
  • Inulin 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, 2019-2020, Pages 137-150]
  • Isomalt 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, 2019-2020, Pages 165-176]

L

  • Lactobacillus acidophilus 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, 2019-2020, Pages 137-150]
  • Lead removal 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, 2019-2020, Pages 235-244]
  • Lemon pomace powder 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, 2019-2020, Pages 201-212]
  • Lipid 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, 2019-2020, Pages 201-212]

M

  • Maltitol 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, 2019-2020, Pages 165-176]
  • Medlar Concentrate 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, 2019-2020, Pages 391-404]
  • Melting point 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, 2019-2020, Pages 165-176]
  • Metalized polypropylene The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2019-2020, Pages 357-368]
  • Micelle 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, 2019-2020, Pages 67-78]
  • Microencapsulation Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019-2020, Pages 225-234]
  • Micro-Gel The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels [Volume 8, Issue 3, 2019-2020, Pages 285-296]
  • Microwave hydro diffusion and gravity Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method [Volume 8, Issue 3, 2019-2020, Pages 297-314]
  • Milling process 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, 2019-2020, Pages 341-356]
  • Modeling Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019-2020, Pages 111-124]
  • Mouth Simulator Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019-2020, Pages 111-124]

N

  • Nanoliposome The Production and Evaluation of Nanoliposomes Containing Bioactive Peptides Derived from Fish Wastes Using the Alkalase Enzyme [Volume 8, Issue 1, 2019-2020, Pages 31-44]
  • Nanostructure Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]
  • Neural Network 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, 2019-2020, Pages 177-188]
  • Nondestructive method 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, 2019-2020, Pages 177-188]

O

  • Optimum condition Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2019-2020, Pages 325-340]
  • Orange peel oil The Effect of Orange Peel Oil on Physicochemical, Microbiological and Sensory Properties of Plum Fruit Roll Ups [Volume 8, Issue 4, 2019-2020, Pages 369-378]
  • Osmotic dehydration Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2019-2020, Pages 325-340]

P

  • Packaging The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2019-2020, Pages 357-368]
  • Physicochemical 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, 2019-2020, Pages 269-284]
  • Physicochemical properties The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019-2020, Pages 15-30]
  • Polypyrrole Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]
  • Preservatives Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019-2020, Pages 151-164]
  • Protein oxidation 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, 2019-2020, Pages 201-212]

Q

  • Quality changes Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method [Volume 8, Issue 4, 2019-2020, Pages 379-390]

R

  • Reduction roll 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, 2019-2020, Pages 341-356]
  • Response Surface Methodology 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, 2019-2020, Pages 67-78]
  • Response Surface Methodology Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method [Volume 8, Issue 4, 2019-2020, Pages 379-390]
  • Response surface methodology (RSM) Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2019-2020, Pages 325-340]
  • Rheological properties 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, 2019-2020, Pages 341-356]
  • RSM 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, 2019-2020, Pages 137-150]

S

  • Sausage Formulation Replacing of Pea and Lentil Seed-Flour Instead of Chicken Meat in 55% Semi-vegetarian Cocktail Formulation [Volume 8, Issue 3, 2019-2020, Pages 213-224]
  • Sensory Evaluation The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers [Volume 8, Issue 1, 2019-2020, Pages 15-30]
  • Sensory Evaluation 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, 2019-2020, Pages 235-244]
  • Sesame meal The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology [Volume 8, Issue 1, 2019-2020, Pages 45-52]
  • Shelf life Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019-2020, Pages 151-164]
  • Shirazi thyme 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, 2019-2020, Pages 245-258]
  • Shrimp Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
  • Silver carp fish Study of Some Chemical Properties, Electrophoretic Pattern and Sensory Evaluation of Silver Carp Blend Burger with Vannamei Shrimp [Volume 8, Issue 3, 2019-2020, Pages 259-268]
  • Soaking and cooking treatment 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, 2019-2020, Pages 235-244]
  • Soybean protein isolate Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019-2020, Pages 225-234]
  • Spaghetti Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum [Volume 8, Issue 1, 2019-2020, Pages 91-110]
  • Spoilage 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, 2019-2020, Pages 391-404]
  • Surface Active Agents 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, 2019-2020, Pages 67-78]
  • Synbiotic cheese 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, 2019-2020, Pages 137-150]

T

  • Transglutaminase The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut [Volume 8, Issue 1, 2019-2020, Pages 1-14]
  • Transglutaminase enzyme 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, 2019-2020, Pages 137-150]
  • Turnip Determination of Optimum Osmotic Dehydration As a Pretreatment in Hot Air Drying of Turnip Slices By Response Surface Methodology (RSM) [Volume 8, Issue 4, 2019-2020, Pages 325-340]

V

  • Vacuum packaging Predicting the Qualitative Changes of Silver Carp Packed in Vacuum with the Help of Response Surface Method [Volume 8, Issue 4, 2019-2020, Pages 379-390]
  • Vanillin Evaluation of the Release of Microcapsulated Vanillin under Simulated Oral Conditions [Volume 8, Issue 2, 2019-2020, Pages 111-124]
  • Vitamin B The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels [Volume 8, Issue 3, 2019-2020, Pages 285-296]
  • Vitamin D Microencapsulation of Vitamin D by Complex Coacervation Using Soy Protein Isolate and Cress Seed Mucilage [Volume 8, Issue 3, 2019-2020, Pages 225-234]
  • Vitamin E 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, 2019-2020, Pages 53-66]

W

  • Walnut Butter Investigating the Effect of Preservatives and Antioxidant on the Oxidative and Microbial Properties of Walnut Butter during the Shelf-life [Volume 8, Issue 2, 2019-2020, Pages 151-164]
  • Walnut kernel The Effect of Modified Atmosphere Packaging and Packaging Material on Walnut Kernel Shelf-life [Volume 8, Issue 4, 2019-2020, Pages 357-368]
  • Washington Navel orange 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, 2019-2020, Pages 245-258]
  • Waste Stem 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, 2019-2020, Pages 314-325]
  • Wheat 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, 2019-2020, Pages 341-356]

Z

  • Zinc oxide Preparing of Bacterial Cellulose/Polypyrrole-Zinc Oxide Nanocomposite Film and Studying its Physicomechanical, Antimicrobial and Antioxidant Properties [Volume 8, Issue 1, 2019-2020, Pages 79-90]