Research and Innovation in Food Science and Technology

Keyword Index

A

  • Aerated dessert Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]
  • Anthocyanin Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]
  • Antibacterial Activity Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables [Volume 11, Issue 4, 2022-2023, Pages 351-366]
  • Antimicrobial activity Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
  • Antimicrobial activity Phenolic, Flavonoid Contents and Antioxidant Activity of Methanolic and Aqueous Extracts of Different Parts of Astragalus fasciculifolius and Evaluation Antibacterial Activity of Methanolic Gum Extract [Volume 11, Issue 3, 2022-2023, Pages 291-302]
  • Antimicrobial Resistance Isolation, Identification and Determination of Antimicrobial Susceptibility of Arcobacter Butzleri Isolated from Chicken Carcass in Tonekabon [Volume 11, Issue 1, 2022-2023, Pages 83-94]
  • Antioxidant activity Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
  • Antioxidant activity Phenolic, Flavonoid Contents and Antioxidant Activity of Methanolic and Aqueous Extracts of Different Parts of Astragalus fasciculifolius and Evaluation Antibacterial Activity of Methanolic Gum Extract [Volume 11, Issue 3, 2022-2023, Pages 291-302]
  • Artificial Neural Network Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network [Volume 11, Issue 1, 2022-2023, Pages 67-82]
  • Autoclave Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria [Volume 11, Issue 4, 2022-2023, Pages 415-422]

B

  • Back Extrusion Method Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology [Volume 11, Issue 2, 2022-2023, Pages 123-140]
  • Beef burger Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 247-256]
  • Beverage Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris) [Volume 11, Issue 3, 2022-2023, Pages 223-232]
  • Bread Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread [Volume 11, Issue 3, 2022-2023, Pages 303-318]
  • Buckwheat Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 247-256]

C

  • Camel Milk Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream [Volume 11, Issue 4, 2022-2023, Pages 335-350]
  • Camel Milk Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun [Volume 11, Issue 2, 2022-2023, Pages 183-198]
  • Carnauba wax Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax [Volume 11, Issue 2, 2022-2023, Pages 155-168]
  • Cereal Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves [Volume 11, Issue 1, 2022-2023, Pages 55-66]
  • Charcoal The Effect of Charcoal Based Chewing Gums in Reducing the Concentration of Unwanted Substances and Compounds: Dyes, Microbes and Viruses in Saliva [Volume 11, Issue 2, 2022-2023, Pages 199-208]
  • Charcoal based chewing gum The Effect of Charcoal Based Chewing Gums in Reducing the Concentration of Unwanted Substances and Compounds: Dyes, Microbes and Viruses in Saliva [Volume 11, Issue 2, 2022-2023, Pages 199-208]
  • Cheese Analogue Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]
  • Chemical changes Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network [Volume 11, Issue 1, 2022-2023, Pages 67-82]
  • Chemical indexes Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature [Volume 11, Issue 1, 2022-2023, Pages 95-108]
  • Cherry tomato The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars [Volume 11, Issue 3, 2022-2023, Pages 275-290]
  • Chicken fillet Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature [Volume 11, Issue 2, 2022-2023, Pages 169-182]
  • Chitosan Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
  • Chitosan Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature [Volume 11, Issue 1, 2022-2023, Pages 95-108]
  • Cold set emulsion-filled gel Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel [Volume 11, Issue 3, 2022-2023, Pages 257-274]
  • Composite hydrogel Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread [Volume 11, Issue 3, 2022-2023, Pages 303-318]
  • Cream Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream [Volume 11, Issue 4, 2022-2023, Pages 335-350]
  • Cress seed gum Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream [Volume 11, Issue 4, 2022-2023, Pages 335-350]

D

  • Dairy dessert Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun [Volume 11, Issue 2, 2022-2023, Pages 183-198]
  • Dairy product Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet [Volume 11, Issue 2, 2022-2023, Pages 141-154]
  • Direct PCR Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria [Volume 11, Issue 4, 2022-2023, Pages 415-422]
  • DNA purification Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria [Volume 11, Issue 4, 2022-2023, Pages 415-422]
  • Dough Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread [Volume 11, Issue 3, 2022-2023, Pages 303-318]

E

  • Effective moisture diffusivity Thin Layer Modeling and Solar Drying Characteristics of Forced Convective Hybrid Photovoltaic Thermal (PV-T) Solar Dryer Assisted with Evacuated Tube Collector for Drying of Untreated Potato Slices [Volume 11, Issue 3, 2022-2023, Pages 319-334]
  • Energy Saving Performance and Energy Saving Analysis of Improved Cooking Vessel [Volume 11, Issue 4, 2022-2023, Pages 383-396]
  • Essential oil Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet [Volume 11, Issue 2, 2022-2023, Pages 141-154]
  • Ethylene biosynthesis The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars [Volume 11, Issue 3, 2022-2023, Pages 275-290]
  • Evacuated Tube Collector Thin Layer Modeling and Solar Drying Characteristics of Forced Convective Hybrid Photovoltaic Thermal (PV-T) Solar Dryer Assisted with Evacuated Tube Collector for Drying of Untreated Potato Slices [Volume 11, Issue 3, 2022-2023, Pages 319-334]
  • Extraction The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis [Volume 11, Issue 2, 2022-2023, Pages 209-222]

F

  • Fermentation Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris) [Volume 11, Issue 3, 2022-2023, Pages 223-232]
  • Fermented products Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables [Volume 11, Issue 4, 2022-2023, Pages 351-366]
  • Fermented sausage Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes [Volume 11, Issue 1, 2022-2023, Pages 17-28]
  • Fish burger Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network [Volume 11, Issue 1, 2022-2023, Pages 67-82]
  • Fish Fillet Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature [Volume 11, Issue 1, 2022-2023, Pages 95-108]
  • Food biopreservation Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables [Volume 11, Issue 4, 2022-2023, Pages 351-366]
  • Fractional extraction Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]
  • Functional product Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 247-256]

G

  • Gene expression The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars [Volume 11, Issue 3, 2022-2023, Pages 275-290]
  • Glucose syrup Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 233-246]

H

  • Hardness Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax [Volume 11, Issue 2, 2022-2023, Pages 155-168]
  • Hardness Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]
  • Hazelnut Oil Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]
  • Heat stress Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties [Volume 11, Issue 1, 2022-2023, Pages 29-42]
  • High Desirability Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]

I

  • Inulin Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes [Volume 11, Issue 1, 2022-2023, Pages 17-28]

K

  • Kinetic Modelling Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]

L

  • Low fat Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax [Volume 11, Issue 2, 2022-2023, Pages 155-168]
  • Lysozyme Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria [Volume 11, Issue 4, 2022-2023, Pages 415-422]

M

  • Mass Transfer Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]
  • Microalgae The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis [Volume 11, Issue 2, 2022-2023, Pages 209-222]
  • Microbial analysis The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake [Volume 11, Issue 4, 2022-2023, Pages 367-382]
  • Microbial changes Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network [Volume 11, Issue 1, 2022-2023, Pages 67-82]
  • Microbial indexes Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature [Volume 11, Issue 1, 2022-2023, Pages 95-108]
  • Microencapsulation Microbiological, Biochemical, and Organoleptic Properties of Probiotic Dairy Desserts Made from Camel Milk and Echinophora platyloba Extract Nanoemolsiun [Volume 11, Issue 2, 2022-2023, Pages 183-198]
  • Microorganisms Evaluation of Microbial and Chemical Composition of Fermented Beverages Produced from Tiger nut (Cyperus esculentus) and Beetroot (Beta vulgaris) [Volume 11, Issue 3, 2022-2023, Pages 223-232]
  • Microstructure The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake [Volume 11, Issue 4, 2022-2023, Pages 367-382]
  • Microwave Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves [Volume 11, Issue 1, 2022-2023, Pages 55-66]
  • Minimum Concentration of Growth Inhibitor Isolation, Identification and Determination of Antimicrobial Susceptibility of Arcobacter Butzleri Isolated from Chicken Carcass in Tonekabon [Volume 11, Issue 1, 2022-2023, Pages 83-94]
  • Moisture loss Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 233-246]
  • Muffin Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax [Volume 11, Issue 2, 2022-2023, Pages 155-168]
  • Multichannel cooking vessel Performance and Energy Saving Analysis of Improved Cooking Vessel [Volume 11, Issue 4, 2022-2023, Pages 383-396]

N

  • Nanoemulsion essential oil Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature [Volume 11, Issue 2, 2022-2023, Pages 169-182]
  • Nanofibers Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet [Volume 11, Issue 2, 2022-2023, Pages 141-154]
  • Nanoliposome Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
  • Nitrosamine Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes [Volume 11, Issue 1, 2022-2023, Pages 17-28]
  • Noughl Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 233-246]

O

  • Oil Bulking Agent Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology [Volume 11, Issue 2, 2022-2023, Pages 123-140]
  • Oleogel Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration [Volume 11, Issue 1, 2022-2023, Pages 43-54]

P

  • Packaging The Effect of 1-Methylcyclopropene Application Incorporated with Packaging on the Expression of Ethylene-related Genes and Quality Maintenance of Cherry Tomato Cultivars [Volume 11, Issue 3, 2022-2023, Pages 275-290]
  • Packaging Evaluation of Antimicrobial Properties of Gliadin Nanofibers Containing Zataria multiflora Boiss Essential Oil and its Effect on Shelf-life Extension of Smoked Salmon Fish Fillet [Volume 11, Issue 2, 2022-2023, Pages 141-154]
  • Phycobiliprotein Preparation of Nano-liposomes Carrying Phycobiliprotein Extracted from Red Algae (Gracilaria gracilis) with Chitosan Polymer Coating: Evaluation of Physicochemical, Antioxidant and Antimicrobial Properties [Volume 11, Issue 2, 2022-2023, Pages 109-122]
  • Probiotic Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties [Volume 11, Issue 1, 2022-2023, Pages 29-42]

Q

  • Quinoa Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 247-256]

R

  • Red grape seed Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature [Volume 11, Issue 2, 2022-2023, Pages 169-182]
  • Reduced Fat Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology [Volume 11, Issue 2, 2022-2023, Pages 123-140]
  • Refrigerated conditions Using Red Grape Seed Essential Oil Nanoemulsion (Vitis Vinifera) for Improvement of Chemicals and Bacteria Indices and Increasing the Shelf Life of Fresh Packaged Chicken Fillets at Refrigerated Temperature [Volume 11, Issue 2, 2022-2023, Pages 169-182]
  • Relative humidity-modifier Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties [Volume 11, Issue 3, 2022-2023, Pages 233-246]
  • Response surface methodology (RSM) Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies [Volume 11, Issue 4, 2022-2023, Pages 437-450]
  • Rheological properties Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]
  • Rheology Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel [Volume 11, Issue 3, 2022-2023, Pages 257-274]
  • Rheology Curcumin Loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread [Volume 11, Issue 3, 2022-2023, Pages 303-318]
  • Rice Milk Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology [Volume 11, Issue 4, 2022-2023, Pages 423-436]

S

  • Sensory properties The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake [Volume 11, Issue 4, 2022-2023, Pages 367-382]
  • Simulated gastrointestinal tract Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties [Volume 11, Issue 1, 2022-2023, Pages 29-42]
  • Stability Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves [Volume 11, Issue 1, 2022-2023, Pages 55-66]
  • Steaming Performance and Energy Saving Analysis of Improved Cooking Vessel [Volume 11, Issue 4, 2022-2023, Pages 383-396]
  • Storage Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves [Volume 11, Issue 1, 2022-2023, Pages 55-66]

T

  • Texture properties Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]
  • Thermal efficiency Performance and Energy Saving Analysis of Improved Cooking Vessel [Volume 11, Issue 4, 2022-2023, Pages 383-396]
  • Trout Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes [Volume 11, Issue 1, 2022-2023, Pages 17-28]
  • Two-phase structured system Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology [Volume 11, Issue 2, 2022-2023, Pages 123-140]

U

  • Ultrasound The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis [Volume 11, Issue 2, 2022-2023, Pages 209-222]

V

  • Virus The Effect of Charcoal Based Chewing Gums in Reducing the Concentration of Unwanted Substances and Compounds: Dyes, Microbes and Viruses in Saliva [Volume 11, Issue 2, 2022-2023, Pages 199-208]

W

  • Wheat flour The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake [Volume 11, Issue 4, 2022-2023, Pages 367-382]
  • Whey protein Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel [Volume 11, Issue 3, 2022-2023, Pages 257-274]
  • Whey protein concentrate Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]
  • Whey protein concentrate Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream [Volume 11, Issue 4, 2022-2023, Pages 335-350]

X

  • Xanthan Gum Optimization of Formulation for Aerated Dessert Containing Whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties [Volume 11, Issue 1, 2022-2023, Pages 1-16]