Research and Innovation in Food Science and Technology

Keyword Index

A

  • Acid treatment Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [Volume 9, Issue 3, 2020-2021, Pages 255-268]
  • Adulteration of olive oil Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil [Volume 9, Issue 3, 2020-2021, Pages 339-350]
  • Alkali isomerization Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
  • Alkalization The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]
  • Alkyl pyrazine The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]
  • Analytic Hierarchy Process Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020-2021, Pages 41-56]
  • Antimicrobial activity Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020-2021, Pages 27-40]
  • Antimicrobial Compounds The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020-2021, Pages 113-126]
  • Antioxidant activity Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020-2021, Pages 1-10]
  • Antioxidant activity Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
  • Arabic-Farsi gum Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
  • Arabic gum Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva [Volume 9, Issue 1, 2020-2021, Pages 57-72]
  • Artificial Neural Network Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2020-2021, Pages 411-422]

B

  • Balangu Seed Gum Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology [Volume 9, Issue 3, 2020-2021, Pages 283-294]
  • Beluga Fillet The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020-2021, Pages 175-188]
  • Bioactive Peptides Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020-2021, Pages 1-10]
  • Bitter The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features [Volume 9, Issue 1, 2020-2021, Pages 99-112]

C

  • Cacao powder The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]
  • Campesterol Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil [Volume 9, Issue 3, 2020-2021, Pages 339-350]
  • Canola oil Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2020-2021, Pages 351-362]
  • Chitooligosaccharide The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage [Volume 9, Issue 3, 2020-2021, Pages 307-322]
  • Chitosan The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020-2021, Pages 175-188]
  • Chitosan The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage [Volume 9, Issue 2, 2020-2021, Pages 203-220]
  • Chitosan The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage [Volume 9, Issue 3, 2020-2021, Pages 307-322]
  • Cholesterol Authentication of Vegetable Oils from Lard Adulteration by Sterols Analysis: a case study of olive oil [Volume 9, Issue 3, 2020-2021, Pages 339-350]
  • Chromatography Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020-2021, Pages 27-40]
  • Conjugated linoleic Acid Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
  • Cooking Loss The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet [Volume 9, Issue 2, 2020-2021, Pages 175-188]
  • Cream Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream [Volume 9, Issue 3, 2020-2021, Pages 269-282]

D

  • Double emulsion The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period [Volume 9, Issue 2, 2020-2021, Pages 127-142]

E

  • Eggplant puree Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020-2021, Pages 41-56]
  • Emulsion gel template Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream [Volume 9, Issue 3, 2020-2021, Pages 269-282]
  • Enzymatic hydrolysis Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin [Volume 9, Issue 1, 2020-2021, Pages 1-10]
  • Extraction optimization The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology [Volume 9, Issue 2, 2020-2021, Pages 143-160]

F

  • Farsi gum Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
  • Fe3O4 A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2020-2021, Pages 389-398]
  • Fermentation Conditions The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
  • Flavonoids Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020-2021, Pages 27-40]
  • Food adulteration A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2020-2021, Pages 389-398]
  • Frankfurter sausage The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020-2021, Pages 221-236]
  • Fresh low-fat yogurt Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology [Volume 9, Issue 3, 2020-2021, Pages 283-294]
  • Functional matrix Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions [Volume 9, Issue 3, 2020-2021, Pages 323-338]

G

  • Gas Chromatography Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2020-2021, Pages 351-362]
  • Gastrointestinal system Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions [Volume 9, Issue 3, 2020-2021, Pages 323-338]
  • Genetic Algorithm Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2020-2021, Pages 411-422]
  • Grapefruit Concentrate The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features [Volume 9, Issue 1, 2020-2021, Pages 99-112]
  • Graphene Oxide-COOH A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2020-2021, Pages 389-398]

H

  • Heat treatment Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [Volume 9, Issue 3, 2020-2021, Pages 255-268]
  • Hydrocolloid The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties [Volume 9, Issue 3, 2020-2021, Pages 237-254]

I

  • Ice cream A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder [Volume 9, Issue 1, 2020-2021, Pages 73-84]
  • Inulin Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva [Volume 9, Issue 1, 2020-2021, Pages 57-72]
  • Inulin Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink [Volume 9, Issue 4, 2020-2021, Pages 433-444]

K

  • Kefir The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
  • Kefiran The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
  • Kinetic Modelling Evaluation of Structural Properties and Release Behavior of Nanoencapsulated D-limonene with Alyssum Homolocarpum Seed Gum by Electrospraying [Volume 9, Issue 1, 2020-2021, Pages 11-26]

L

  • Limonin The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features [Volume 9, Issue 1, 2020-2021, Pages 99-112]
  • Local sweet bread (Kichi) The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties [Volume 9, Issue 3, 2020-2021, Pages 237-254]

M

  • Mechanical properties The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology [Volume 9, Issue 2, 2020-2021, Pages 143-160]
  • Microencapsulation Using Arabic Gum, Maltodextrin and Inulin for Wall Compounds Microencapsulation and Rapid Release of the Bioactive Compounds from Cardamom Essential Oil in Saliva [Volume 9, Issue 1, 2020-2021, Pages 57-72]
  • Microencapsulation Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
  • Microencapsulation Evaluation of Survival of Lactobacillus plantarum Capsulated in Synbiotic Suspension under Simulated Gastrointestinal Conditions [Volume 9, Issue 3, 2020-2021, Pages 323-338]
  • Milk enrichment Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
  • Minimum bactericidal concentration The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
  • Minimum inhibitory concentration The Effect of Some Fermentation Conditions on the Production of Kefiran by Kefir Grains in Fermented Milk [Volume 9, Issue 4, 2020-2021, Pages 399-410]
  • Modified atmosphere The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage [Volume 9, Issue 2, 2020-2021, Pages 203-220]
  • Mono-di-glyceride Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020-2021, Pages 189-202]
  • Mucilage The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology [Volume 9, Issue 2, 2020-2021, Pages 143-160]
  • Multiple objective particle swarm algorithm Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology [Volume 9, Issue 3, 2020-2021, Pages 283-294]

N

  • Nanoencapsulation Evaluation of Structural Properties and Release Behavior of Nanoencapsulated D-limonene with Alyssum Homolocarpum Seed Gum by Electrospraying [Volume 9, Issue 1, 2020-2021, Pages 11-26]
  • Nettle Seed The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology [Volume 9, Issue 2, 2020-2021, Pages 143-160]
  • Nisin The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020-2021, Pages 221-236]
  • Nisin nanoparticles The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020-2021, Pages 221-236]

O

  • Oleogel Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream [Volume 9, Issue 3, 2020-2021, Pages 269-282]
  • Oliveria decumbens essential oil The Effects of Oliveria decumbens Essential Oil and Chitosan on Physicochemical, Microbial and Sensory Characteristics of Grated Carrots in Polypropylene Packaging under Modified Atmosphere during Storage [Volume 9, Issue 2, 2020-2021, Pages 203-220]
  • Orange Concentrate The Effect of Pseudomonas putida on the Reduction of Limonin in the De-bittering of Orange and Grapefruit Concentrates and Assessment of Physicochemical and Organoleptic Features [Volume 9, Issue 1, 2020-2021, Pages 99-112]
  • Organogel Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020-2021, Pages 189-202]

P

  • Phenolic Compounds Physicochemical and Antimicrobial Properties and Determination of Phenols and Flavonoids Content of Propolis from Bee Hives in Khorasan Razavi Province [Volume 9, Issue 1, 2020-2021, Pages 27-40]
  • Pickering Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream [Volume 9, Issue 3, 2020-2021, Pages 269-282]
  • Polymerase Chain Reaction Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon [Volume 9, Issue 4, 2020-2021, Pages 423-432]
  • Polyphenol The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]
  • Pre-concentration A New Spectrophotometric Method for Determination of Tartrazine in Saffron Samples Based on Modified Magnetic Graphene Oxide Nanocomposite [Volume 9, Issue 4, 2020-2021, Pages 389-398]
  • Pre-gelatinized cornstarch Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
  • Principal component analysis The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period [Volume 9, Issue 2, 2020-2021, Pages 127-142]
  • Probiotic yogurt Optimizations of Probiotic Yogurt Formulation Containing Eggplant Puree Based on Analytic Hierarchy Process [Volume 9, Issue 1, 2020-2021, Pages 41-56]
  • Propylene Glycol Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
  • Protein-polysaccharide complex Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream [Volume 9, Issue 3, 2020-2021, Pages 269-282]

R

  • Reduced-fat mayonnaise Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
  • Response Surface Methodology The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020-2021, Pages 113-126]
  • Response Surface Methodology Determining and Comparing the Optimal Amount of Fat and Balangu Seed Gum in Fresh Yogurt Using Two Methods of Multiple Objective Particle Swarm Algorithm and Response Surface Methodology [Volume 9, Issue 3, 2020-2021, Pages 283-294]
  • Response Surface Methodology Optimization of Conjugated Linoleic Acid (CLA) Synthesis Conditions Applying it in Milk Enrichment [Volume 9, Issue 4, 2020-2021, Pages 375-388]
  • Rheology Investigation the Rheological Properties of Nanofiber Gel Prepared from Tomato Pomace as a Function of Concentration [Volume 9, Issue 3, 2020-2021, Pages 295-306]
  • Roasting The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [Volume 9, Issue 2, 2020-2021, Pages 161-174]

S

  • Saffron The Encapsulation of Saffron Extract in Double Emulsion System and Stability Evaluation of Its Active Constituents using Principal Component Analysis Method during Storage Period [Volume 9, Issue 2, 2020-2021, Pages 127-142]
  • Salvia leriifolia The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020-2021, Pages 113-126]
  • Sensory Evaluation The Evaluation of Xanthan Gum Addition on the Characteristics of Local Sweet Bread (Kichi) and the Use of Image Processing to the Assessment of its Microstructural Properties [Volume 9, Issue 3, 2020-2021, Pages 237-254]
  • Sensory Evaluation Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
  • Sensory properties A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder [Volume 9, Issue 1, 2020-2021, Pages 73-84]
  • Shelf life The Effects of Nisin and Nisin-nanoparticles as Nitrite Replacement on Physicochemical, Microbiological, Sensory Properties and Shelf Life of Frankfurter Type Sausage [Volume 9, Issue 2, 2020-2021, Pages 221-236]
  • Shrimp The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage [Volume 9, Issue 3, 2020-2021, Pages 307-322]
  • Sodium-selenite Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
  • Sohan Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020-2021, Pages 189-202]
  • Soybean oil Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil [Volume 9, Issue 1, 2020-2021, Pages 85-98]
  • Spray Drier A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder [Volume 9, Issue 1, 2020-2021, Pages 73-84]
  • Sterol Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2020-2021, Pages 351-362]
  • Sugar beet fiber Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink [Volume 9, Issue 4, 2020-2021, Pages 433-444]
  • Synbiotic Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink [Volume 9, Issue 4, 2020-2021, Pages 433-444]

T

  • Textural Properties Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum [Volume 9, Issue 4, 2020-2021, Pages 363-374]
  • Texture The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage [Volume 9, Issue 3, 2020-2021, Pages 307-322]
  • Thin-layer drying Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2020-2021, Pages 411-422]
  • Tocopherol Rapid Determination of Bioactive Lipid-type Materials of Rapeseed Oil Deodorizer Distillate by GC-MS [Volume 9, Issue 4, 2020-2021, Pages 351-362]
  • Tomato slice Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling [Volume 9, Issue 4, 2020-2021, Pages 411-422]
  • Traditional Solvent Extraction The Optimization of Solvent Extraction Process from Salvia Leriifolia Leaf Extract Containing Antimicrobial Compounds Using Response Surface Methodology (RSM) [Volume 9, Issue 2, 2020-2021, Pages 113-126]

V

  • Virulence gene Prevalence and Distribution of Arcobacter Butzelri Virulence Genes in Poultry Slaughterhouse Effluent Samples in Tonekabon [Volume 9, Issue 4, 2020-2021, Pages 423-432]
  • Viscosity A Comparison of Physicochemical and Sensory Characteristics of Ice Cream made from Cow's Milk, Soy Milk, or their Mix Powder [Volume 9, Issue 1, 2020-2021, Pages 73-84]
  • Viscosity The Determination of Physicomechanical Properties of Nettle Seed (Urtica pilulifera) and Optimization of Its Mucilage Extraction Conditions using Response Surface Methodology [Volume 9, Issue 2, 2020-2021, Pages 143-160]

W

  • Wax Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan [Volume 9, Issue 2, 2020-2021, Pages 189-202]