Research and Innovation in Food Science and Technology

Keyword Index

A

  • ACE Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]
  • Acrylamide Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices [Volume 7, Issue 1, 2018-2019, Pages 1-12]
  • Adulteration Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment [Volume 7, Issue 1, 2018-2019, Pages 89-104]
  • Adulteration Determination of Floral Origin Common Honey in Khorasan Razavi Province Based on Color Characteristics, Salinity, Electrical Resistance and TDS using Chemometrics Methods [Volume 7, Issue 4, 2018-2019, Pages 409-418]
  • Adulteration Utilizing Pattern Recognition Methods for Detecting the Adulteration of Glucose and Fructose in Honey [Volume 7, Issue 4, 2018-2019, Pages 419-430]
  • Alcalase Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]
  • Antioxidant The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) [Volume 7, Issue 2, 2018-2019, Pages 149-166]
  • Antioxidant Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]
  • Antioxidant activity Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]
  • Apricot Nectar Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
  • Arabic gum Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
  • Authentication Determination of Floral Origin Common Honey in Khorasan Razavi Province Based on Color Characteristics, Salinity, Electrical Resistance and TDS using Chemometrics Methods [Volume 7, Issue 4, 2018-2019, Pages 409-418]

B

  • Bacillus Coagulans A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
  • Bee Pollen Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]
  • Beverage The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
  • Bulk Density Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]
  • By-Product Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology [Volume 7, Issue 2, 2018-2019, Pages 133-148]

C

  • Camel Milk Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment [Volume 7, Issue 1, 2018-2019, Pages 89-104]
  • Cell Destruction Comparison of Different Cell-wall Disruption and Fatty Acid Extraction from Dunaliella Salina Microalgae [Volume 7, Issue 2, 2018-2019, Pages 167-176]
  • Coacervation The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
  • Cocoa Substitute Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute [Volume 7, Issue 2, 2018-2019, Pages 177-196]
  • Color Factors Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake [Volume 7, Issue 3, 2018-2019, Pages 323-336]
  • Color Parameter Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment [Volume 7, Issue 1, 2018-2019, Pages 89-104]
  • Color parameters The Evaluation of Quality Parameters and Drying Efficiency of Button Mushroom in Hybrid Microwave-Hot Air Dryer [Volume 7, Issue 2, 2018-2019, Pages 213-224]
  • Cooking Pot An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot [Volume 7, Issue 4, 2018-2019, Pages 353-364]
  • Corn Flour The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread [Volume 7, Issue 4, 2018-2019, Pages 365-376]
  • Corn Seed Oil Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil [Volume 7, Issue 4, 2018-2019, Pages 393-408]

D

  • Deep Fat Frying The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
  • Donut The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder [Volume 7, Issue 3, 2018-2019, Pages 297-308]
  • Doughnut The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
  • Drying Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]
  • Drying Time The Evaluation of Quality Parameters and Drying Efficiency of Button Mushroom in Hybrid Microwave-Hot Air Dryer [Volume 7, Issue 2, 2018-2019, Pages 213-224]
  • Dunaliella Salina Comparison of Different Cell-wall Disruption and Fatty Acid Extraction from Dunaliella Salina Microalgae [Volume 7, Issue 2, 2018-2019, Pages 167-176]

E

  • Encapsulation The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
  • Encapsulation A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
  • Energy An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot [Volume 7, Issue 4, 2018-2019, Pages 353-364]
  • Energy Saving An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot [Volume 7, Issue 4, 2018-2019, Pages 353-364]
  • Enzymatic hydrolysis Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]
  • Enzyme The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella) [Volume 7, Issue 3, 2018-2019, Pages 269-280]
  • Enzyme Hydrolysis Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]
  • Expansion Ratio Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]
  • Extrusion Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology [Volume 7, Issue 2, 2018-2019, Pages 133-148]
  • Extrusion Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]

F

  • Fiber The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder [Volume 7, Issue 3, 2018-2019, Pages 297-308]
  • Fiber Supplement Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology [Volume 7, Issue 2, 2018-2019, Pages 133-148]
  • Fillet Nugget The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) [Volume 7, Issue 2, 2018-2019, Pages 149-166]
  • Fish oil The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
  • Fossil Fuel An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot [Volume 7, Issue 4, 2018-2019, Pages 353-364]
  • Fouling Synthesis and Performance Evaluation of ELVALOY®4170 Polymeric Membrane for Separation and Concentration of Omega-3 Fatty Acids [Volume 7, Issue 2, 2018-2019, Pages 225-240]
  • Functional Properties Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]

G

  • Gas Composition Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry [Volume 7, Issue 4, 2018-2019, Pages 377-392]
  • Grass carp The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella) [Volume 7, Issue 3, 2018-2019, Pages 269-280]

H

  • Homogenization Comparison of Different Cell-wall Disruption and Fatty Acid Extraction from Dunaliella Salina Microalgae [Volume 7, Issue 2, 2018-2019, Pages 167-176]
  • HPLC Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
  • Hydrocolloid The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder [Volume 7, Issue 3, 2018-2019, Pages 297-308]
  • Hydrolyzed protein The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella) [Volume 7, Issue 3, 2018-2019, Pages 269-280]

I

  • Infrared Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]
  • Intermittent Heating Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]
  • Iyengaria Stellata The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) [Volume 7, Issue 2, 2018-2019, Pages 149-166]

K

  • Kinetic Model Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]

L

  • Lactobacillus acidophilus A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
  • Lactoferrin The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
  • Lentil Flour The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
  • Lipid Extraction Comparison of Different Cell-wall Disruption and Fatty Acid Extraction from Dunaliella Salina Microalgae [Volume 7, Issue 2, 2018-2019, Pages 167-176]

M

  • Maltodextrine Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
  • Mass Transfer Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method [Volume 7, Issue 1, 2018-2019, Pages 75-88]
  • Membrane Synthesis and Performance Evaluation of ELVALOY®4170 Polymeric Membrane for Separation and Concentration of Omega-3 Fatty Acids [Volume 7, Issue 2, 2018-2019, Pages 225-240]
  • Microbial Survival A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
  • Microcapsule The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
  • Microencapsulation Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
  • Microencapsulation Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]
  • Microstructure Observations Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake [Volume 7, Issue 3, 2018-2019, Pages 323-336]
  • Microwave pretreatment The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds [Volume 7, Issue 1, 2018-2019, Pages 65-74]
  • Miglyol 812 Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]
  • Mixture-Process Experiments Detecting Adulteration in Camel Milk Using Color Change Modeling by Image Processing and Mixture-process Variable Experiment [Volume 7, Issue 1, 2018-2019, Pages 89-104]
  • Modified atmosphere Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry [Volume 7, Issue 4, 2018-2019, Pages 377-392]
  • Moisture Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake [Volume 7, Issue 3, 2018-2019, Pages 323-336]

N

  • Nanoemulsion Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]
  • Nitric Oxide Inhibition Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]

O

  • Oil Extraction Yield The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds [Volume 7, Issue 1, 2018-2019, Pages 65-74]
  • Oil Uptake Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices [Volume 7, Issue 1, 2018-2019, Pages 1-12]
  • Omega-3 Synthesis and Performance Evaluation of ELVALOY®4170 Polymeric Membrane for Separation and Concentration of Omega-3 Fatty Acids [Volume 7, Issue 2, 2018-2019, Pages 225-240]
  • Orange pulp The Optimization of Characteristics of Diet Donut Enriched with Orange Pulp Powder [Volume 7, Issue 3, 2018-2019, Pages 297-308]
  • Osteoblast The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
  • Oxidative stability The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds [Volume 7, Issue 1, 2018-2019, Pages 65-74]
  • Oxidative stability Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil [Volume 7, Issue 4, 2018-2019, Pages 393-408]

P

  • Pattern Recognition Utilizing Pattern Recognition Methods for Detecting the Adulteration of Glucose and Fructose in Honey [Volume 7, Issue 4, 2018-2019, Pages 419-430]
  • Pectin The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
  • Physicochemical Characteristics The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
  • Physico-Chemical Properties Effect of Adding Potato Starch and Flour to the Qualitative Characteristics and Stailing of Sponge Cake [Volume 7, Issue 3, 2018-2019, Pages 323-336]
  • Physicomechanical Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology [Volume 7, Issue 3, 2018-2019, Pages 309-322]
  • Polylactic Acid Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology [Volume 7, Issue 3, 2018-2019, Pages 309-322]
  • Potato Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices [Volume 7, Issue 1, 2018-2019, Pages 1-12]
  • Power Density The Evaluation of Quality Parameters and Drying Efficiency of Button Mushroom in Hybrid Microwave-Hot Air Dryer [Volume 7, Issue 2, 2018-2019, Pages 213-224]
  • Prebiotic The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese [Volume 7, Issue 4, 2018-2019, Pages 431-444]
  • Probiotic Bread A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread [Volume 7, Issue 3, 2018-2019, Pages 337-352]
  • Properties Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]
  • Pumpkin Seeds Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity [Volume 7, Issue 4, 2018-2019, Pages 445-458]
  • Purslane Seed Oil Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil [Volume 7, Issue 4, 2018-2019, Pages 393-408]

R

  • Rainbow Trout (Oncorhynchus Mykiss) The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) [Volume 7, Issue 2, 2018-2019, Pages 149-166]
  • Rapeseed Oil The Effect of Microwave Pretreatment on the Oxidative Stability and Some Quantity and Quality of Extracted Oil from Rapeseeds [Volume 7, Issue 1, 2018-2019, Pages 65-74]
  • Rehydration Capacity The Evaluation of Quality Parameters and Drying Efficiency of Button Mushroom in Hybrid Microwave-Hot Air Dryer [Volume 7, Issue 2, 2018-2019, Pages 213-224]
  • Response Surface Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology [Volume 7, Issue 3, 2018-2019, Pages 309-322]
  • Roasting Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute [Volume 7, Issue 2, 2018-2019, Pages 177-196]
  • Royal Jelly Optimization of Enzymatic Hydrolysis of Bee Pollen Protein by Pepsin Based on Antioxidant and ACE Inhibitory Activity and Comparison with Those of Royal Jelly [Volume 7, Issue 1, 2018-2019, Pages 49-64]

S

  • Sardasht’s red grape Studying Physicochemical Properties of Sardasht Red Grape Skin Encapsulated Extract and Stability Evaluation of These Compounds in Yoghurt [Volume 7, Issue 3, 2018-2019, Pages 241-254]
  • Sensor Utilizing Pattern Recognition Methods for Detecting the Adulteration of Glucose and Fructose in Honey [Volume 7, Issue 4, 2018-2019, Pages 419-430]
  • Sensory Evaluation Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
  • Sensory properties Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute [Volume 7, Issue 2, 2018-2019, Pages 177-196]
  • Sodium Caseinate The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread [Volume 7, Issue 4, 2018-2019, Pages 365-376]
  • Soy flour Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute [Volume 7, Issue 2, 2018-2019, Pages 177-196]
  • Soy flour The Effect of Adding Flour Soy and Lentil to Doughnut on its Physicochemical Properties [Volume 7, Issue 2, 2018-2019, Pages 197-212]
  • Spray drying The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil [Volume 7, Issue 1, 2018-2019, Pages 13-28]
  • Spray drying Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]
  • Stability Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]
  • Stevia Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
  • Storage Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]
  • Strawberry Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry [Volume 7, Issue 4, 2018-2019, Pages 377-392]
  • Sumac Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity [Volume 7, Issue 3, 2018-2019, Pages 281-296]

T

  • Temperature Synthesis and Performance Evaluation of ELVALOY®4170 Polymeric Membrane for Separation and Concentration of Omega-3 Fatty Acids [Volume 7, Issue 2, 2018-2019, Pages 225-240]
  • Temperature Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry [Volume 7, Issue 4, 2018-2019, Pages 377-392]
  • Texture Analysis Optimization of Formulation Variables and Conditions of the Extrusion Process Large Snack Products Containing Bene cake- Flour [Volume 7, Issue 1, 2018-2019, Pages 29-48]
  • Thermoplastic Starch Optimization of the Effects of Thermoplastic Starch and Glycerol Concentration on Physicomechanical Properties of Polylactic acid/Thermoplastic Starch Blend by Response Surface Methodology [Volume 7, Issue 3, 2018-2019, Pages 309-322]
  • Tomato Pomace Production and Optimization of Functional Fiber Supplement Based on Food By-products Using Extrusion Technology [Volume 7, Issue 2, 2018-2019, Pages 133-148]
  • Tragacanth Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
  • Transglutaminase The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread [Volume 7, Issue 4, 2018-2019, Pages 365-376]
  • Tween Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]

U

  • Unsaponifiable Material Effect of Sesame Oil and its Unsaponifiable Materials on Reduction of Acrylamide in Fried Potato Slices [Volume 7, Issue 1, 2018-2019, Pages 1-12]

V

  • Viscera The Effect of Enzyme, Time and Temperature on the Properties of Hydrolyzed Protein of Viscera Grass Carp (Ctenopharyngodon idella) [Volume 7, Issue 3, 2018-2019, Pages 269-280]
  • Viscosity Survey on the Effect of Sucrose Replacement with Stevia (Stevia rebaudiana) Powder and Tragacanth Gum on Physico-chemical, Rheological and Sensorial Properties of Apricot Nectar [Volume 7, Issue 1, 2018-2019, Pages 105-118]
  • Vitamin A & D Factors Affecting the Production and Stability of Optimal Formulation of Nanoemulsion Containing Vitamin A and D by Spontaneous Production [Volume 7, Issue 3, 2018-2019, Pages 255-268]

W

  • Whey Protein Isolate The Effect of Encapsulated Camel milk’s Lactoferrin with Whey Protein Isolate-pectin Complexes on the Growth and Viability of MG63 Osteoblast Cell [Volume 7, Issue 2, 2018-2019, Pages 119-132]
  • White Cheese The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese [Volume 7, Issue 4, 2018-2019, Pages 431-444]
  • Wild Leek The Effect of Wild Leek (Allium Ampeloprasum) on Growth and Survival of Lactobacillus Acidophilus and Sensory Properties in Iranian White Cheese [Volume 7, Issue 4, 2018-2019, Pages 431-444]