Research and Innovation in Food Science and Technology

Keyword Index

A

  • Antifungal activity Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
  • Antioxidant activity The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012-2013, Pages 219-228]
  • Artificial Neural Network Estimation of tomato drying parameters using artificial neural networks [Volume 1, Issue 1, 2012-2013, Pages 61-74]

B

  • Barbari Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
  • Basil seed mucilage Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012-2013, Pages 23-38]
  • Bene hull Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012-2013, Pages 75-86]

C

  • Carageenan Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles [Volume 1, Issue 4, 2012-2013, Pages 255-272]
  • Caseinate Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles [Volume 1, Issue 4, 2012-2013, Pages 255-272]
  • Chickpea Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012-2013, Pages 117-128]
  • Chitosan Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
  • Chitosan The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage [Volume 1, Issue 3, 2012-2013, Pages 153-164]
  • Cichorium intybus Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012-2013, Pages 39-46]
  • Cloning Cloning of prochymosin gene in lactococcus lactis bacteria [Volume 1, Issue 4, 2012-2013, Pages 273-282]
  • CMC Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
  • Color index Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012-2013, Pages 129-138]

D

  • Dairy product Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012-2013, Pages 99-116]
  • Depletion Flocculation Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer [Volume 1, Issue 3, 2012-2013, Pages 199-218]
  • Drying Estimation of tomato drying parameters using artificial neural networks [Volume 1, Issue 1, 2012-2013, Pages 61-74]
  • DSC Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]

E

  • Effective moisture diffusivity Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012-2013, Pages 139-152]
  • Enriched Doogh Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2012-2013, Pages 229-240]
  • Extract yield Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012-2013, Pages 129-138]

F

  • Fatty Acid composition Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]
  • Fish finger Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]
  • Frying Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]
  • FTIR Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles [Volume 1, Issue 4, 2012-2013, Pages 255-272]

G

  • Gas combination The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower [Volume 1, Issue 4, 2012-2013, Pages 283-294]
  • Gluten-free bread Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012-2013, Pages 117-128]
  • Gluten-free bread Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012-2013, Pages 187-198]
  • Guar Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
  • Gum Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]

H

  • HPMC Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
  • HPMC Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012-2013, Pages 117-128]
  • HPMC Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012-2013, Pages 187-198]

I

  • Ice cream Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012-2013, Pages 23-38]
  • Industrial doogh Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]
  • Inter-esterification Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]
  • Inulin Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012-2013, Pages 39-46]
  • Iodine value Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]
  • Iran Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012-2013, Pages 99-116]
  • Isfarzeh seed mucilage Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012-2013, Pages 23-38]

J

  • Jerusalem artichoke Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012-2013, Pages 39-46]

K

  • Kinetics Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012-2013, Pages 139-152]
  • Kolbach index Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012-2013, Pages 129-138]

L

  • Lactobacillus Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012-2013, Pages 99-116]
  • Lactococcus lactis Cloning of prochymosin gene in lactococcus lactis bacteria [Volume 1, Issue 4, 2012-2013, Pages 273-282]
  • Lipase Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]

M

  • Malt extract Effects of steeping and germination time on qualitative and quantitative characteristics of malt extract obtained from barley (line EBYT-88-20) [Volume 1, Issue 2, 2012-2013, Pages 129-138]
  • Maltodextrin Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
  • Melanoides Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012-2013, Pages 75-86]
  • Mentha spp. and Ziziphora tenuir L Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]
  • Mespilus germanica L The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012-2013, Pages 219-228]
  • Microencapsulation Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
  • Microstructure Utilization of maize and chickpea flour for gluten-free bread making [Volume 1, Issue 2, 2012-2013, Pages 117-128]
  • Microwave–vacuum dryer Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012-2013, Pages 139-152]
  • Modified atmosphere The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower [Volume 1, Issue 4, 2012-2013, Pages 283-294]
  • Moisture Absorption Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
  • Molecular biology Isolation and identification of indigenous Lactobacilli in traditional dairy products in Iran [Volume 1, Issue 2, 2012-2013, Pages 99-116]

N

  • Nanocomplexes Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles [Volume 1, Issue 4, 2012-2013, Pages 255-272]
  • Natural Inhibitor compounds Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]

O

  • Oil Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]
  • Omega-3 fatty acids Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2012-2013, Pages 229-240]
  • Organoleptic characteristics Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
  • Oxidative stability index Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]

P

  • Packaging The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower [Volume 1, Issue 4, 2012-2013, Pages 283-294]
  • Palm oil Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]
  • Persian gum Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer [Volume 1, Issue 3, 2012-2013, Pages 199-218]
  • Phenolic Compounds Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012-2013, Pages 75-86]
  • Phenplic compound The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012-2013, Pages 219-228]
  • Physicochemical properties Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]
  • Pistachio Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts [Volume 1, Issue 2, 2012-2013, Pages 87-98]
  • Polyvinylpyrrolidone Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
  • Potato chips Evaluation of oil extracted from potato chips samples in Iranian market [Volume 1, Issue 3, 2012-2013, Pages 165-174]
  • Prebiotics Characterization of inulin extract from Iranian native chicory in comparison with some other sources [Volume 1, Issue 1, 2012-2013, Pages 39-46]
  • Predicted Estimation of tomato drying parameters using artificial neural networks [Volume 1, Issue 1, 2012-2013, Pages 61-74]
  • Prochymosin Cloning of prochymosin gene in lactococcus lactis bacteria [Volume 1, Issue 4, 2012-2013, Pages 273-282]

R

  • Relative humidity Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
  • Rheological properties Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [Volume 1, Issue 1, 2012-2013, Pages 23-38]

S

  • Saffron Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
  • Saffron flowers The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower [Volume 1, Issue 4, 2012-2013, Pages 283-294]
  • SEM Properties of gluten free bread prepared from Iranian rice cultivars [Volume 1, Issue 3, 2012-2013, Pages 187-198]
  • Silver carp Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]
  • Spray dryer Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying [Volume 1, Issue 4, 2012-2013, Pages 241-254]
  • Stability Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2012-2013, Pages 229-240]
  • Stability The evaluation of antioxidant properties and stability of phenolic copmpounds from medlar (Mespilus germanica L.) fruit [Volume 1, Issue 3, 2012-2013, Pages 219-228]
  • Staling Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]
  • Staphylococcus aureus Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]
  • Storage temperature The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower [Volume 1, Issue 4, 2012-2013, Pages 283-294]
  • Subcritical water Evaluation of bene hull extraction antioxidant activity by superheated water method [Volume 1, Issue 2, 2012-2013, Pages 75-86]
  • Sun flower oil Quality changes of palm oil and sun flower oil blends by enzymatic interestrification [Volume 1, Issue 1, 2012-2013, Pages 11-22]

T

  • Thawing Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality [Volume 1, Issue 4, 2012-2013, Pages 295-306]
  • Thermodynamic Incompatibility Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer [Volume 1, Issue 3, 2012-2013, Pages 199-218]
  • Thymus vulgaris L Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial doogh samples with response surface method (RSM) [Volume 1, Issue 3, 2012-2013, Pages 175-186]
  • Trout The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage [Volume 1, Issue 3, 2012-2013, Pages 153-164]

U

  • Ultrasound Effect of sonication on sensory and rheological properties of Doogh enriched with omega-3 fatty acids [Volume 1, Issue 4, 2012-2013, Pages 229-240]

X

  • Xanthan Effect of guar, xanthan, carboxyl methyl cellulose, and hydroxyl propyl methyl cellulose on staling of Barbari bread [Volume 1, Issue 1, 2012-2013, Pages 1-10]

Y

  • Yoghurt Selecting a mathemathical model for drying kinetics of yoghurt in a microwave–vacuum dryer [Volume 1, Issue 2, 2012-2013, Pages 139-152]