Research and Innovation in Food Science and Technology

Keyword Index

A

  • Active packaging Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013-2014, Pages 167-178]
  • Air flow rate Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
  • Antibacterial Effect nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013-2014, Pages 79-92]
  • Antimicrobial effect Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]
  • Antioxidant Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2013-2014, Pages 295-310]
  • Antioxidant activity Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013-2014, Pages 193-204]
  • Antioxidant activity Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2013-2014, Pages 351-364]

B

  • Barbari bread Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2013-2014, Pages 339-350]
  • Barrier properties Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
  • Betacyclodextrin Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013-2014, Pages 253-264]
  • Bile resistance Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]
  • Biopolymer Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013-2014, Pages 229-242]
  • Blanching The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]
  • Bunium Persicum nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013-2014, Pages 79-92]

C

  • Cake Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]
  • Carassius carassius Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2013-2014, Pages 351-364]
  • Carbonyl value Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
  • Chemical composition Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013-2014, Pages 265-278]
  • Cholesterol Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013-2014, Pages 253-264]
  • Cinnamon oil Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013-2014, Pages 167-178]
  • CMC The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
  • Color parameters Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]
  • Common carp Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]
  • Conjugated diene value Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
  • Conjugated diene value Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013-2014, Pages 265-278]

D

  • Deep-fat frying Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013-2014, Pages 179-192]
  • Droplet mean diameter Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]
  • Drying Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
  • DSPM Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013-2014, Pages 63-78]

E

  • Edible film Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013-2014, Pages 229-242]
  • Egg substitute Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013-2014, Pages 1-16]
  • Emulsion stability Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]
  • Enzymatic hydrolysis Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2013-2014, Pages 351-364]
  • Eryngium caucasicum Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013-2014, Pages 193-204]
  • Essential fatty acid Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]
  • Essential oils nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013-2014, Pages 79-92]
  • Extract nvestigation of antibacterial effects of cell suspension culture and comparison by essential oils and seed extract in Bunium persicum [Volume 2, Issue 1, 2013-2014, Pages 79-92]
  • Extraction Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013-2014, Pages 219-228]

F

  • Fenugreek flour Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]
  • Flow behavior Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 139-152]
  • Frankfurter sausages Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]
  • Free fatty acids Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
  • Fructan Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013-2014, Pages 219-228]
  • Frying The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]
  • Functional Properties Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]

G

  • Gelatin coating Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2013-2014, Pages 295-310]

H

  • Hardness Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2013-2014, Pages 295-310]
  • Homogenized milk Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013-2014, Pages 253-264]

I

  • Inert particles Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
  • Inhibition Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]
  • Inulin Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]

K

  • Khinjuk kernel oil Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013-2014, Pages 265-278]

L

  • Lipid oxidation Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]

M

  • Maillard reaction Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 139-152]
  • Mayonnaise Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013-2014, Pages 1-16]
  • Mayonnaise The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
  • Mechanical properties Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
  • Membrane Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]
  • MEUF Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]
  • Modeling The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]
  • Modified cellulose nanofiber Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
  • Modified starch Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 139-152]
  • Moisture Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2013-2014, Pages 339-350]

N

  • Nanocomposite Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013-2014, Pages 167-178]
  • Nanofiltration Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013-2014, Pages 63-78]

O

  • Oil Uptake Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013-2014, Pages 179-192]
  • Oil Uptake The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]
  • Optical properties Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
  • Ostriches Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013-2014, Pages 17-36]
  • Oxidative stability Evaluation of chemical composition and oxidative stability of khinjuk kernel oils [Volume 2, Issue 3, 2013-2014, Pages 265-278]

P

  • Peroxide Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
  • Persian gum The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
  • Phenolic acid Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013-2014, Pages 193-204]
  • Pistachio Effect of gelatin edible coating containing antioxidant agents on hardness, and color of roasted pistachio nuts [Volume 2, Issue 4, 2013-2014, Pages 295-310]
  • Plasticizer Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013-2014, Pages 229-242]
  • Poly (lactic acid) Studying the effect of modified cellulose nanofibers on the functional properties of poly (lactic acid) based biodegradable packaging [Volume 2, Issue 3, 2013-2014, Pages 205-218]
  • Potassium sorbate Preparation and evaluation of active starch-clay nanocomposite film containing cinnamon oil and potassium sorbate [Volume 2, Issue 2, 2013-2014, Pages 167-178]
  • Potato Paste Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2013-2014, Pages 339-350]
  • Pressure drop Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
  • Protein hydrolysate Effect of hydrolysing condition on antioxidant activity of protein hydrolysate from Crucian carp (Carassius carassius) [Volume 2, Issue 4, 2013-2014, Pages 351-364]
  • Proteolysis Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013-2014, Pages 17-36]
  • Proximate chemical composition Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]

Q

  • Quality properties Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]

R

  • Raw milk Cholesterol reduction of raw and homogenized milk using betacyclodextrin [Volume 2, Issue 3, 2013-2014, Pages 253-264]
  • Reducing power Identification and quantification of phenolic acids, radical scavenging activity and ferric reducing power of Eryngium caucasicum Trautv. ethanolic and methanolic extracts [Volume 2, Issue 2, 2013-2014, Pages 193-204]
  • Rejection Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013-2014, Pages 63-78]
  • Reshte-Khoshkar Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013-2014, Pages 179-192]
  • Response Surface Optimisation of physical and mechanical properties for biodegradable chitosan-nanocellulose nanocomposites [Volume 2, Issue 3, 2013-2014, Pages 229-242]
  • Response Surface Methodology Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]
  • Response Surface Methodology Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013-2014, Pages 219-228]
  • Rheology The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
  • Row wheat germ Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]

S

  • Savory essential oil Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]
  • SDS-PAGE Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013-2014, Pages 17-36]
  • Sensory analysis Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]
  • Shelf life Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages [Volume 2, Issue 3, 2013-2014, Pages 279-294]
  • Shirazi Balangu gum Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]
  • Soy flour Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [Volume 2, Issue 2, 2013-2014, Pages 121-138]
  • Soy protein isolate Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]
  • Spouted Bed Dryer Design, construction and evaluation performance of spouted bed dryer [Volume 2, Issue 3, 2013-2014, Pages 243-252]
  • Stabilized wheat germ Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]
  • Stalling Effect of potato paste on stalling of Barbari flat bread [Volume 2, Issue 4, 2013-2014, Pages 339-350]
  • Stress Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]
  • Sugar beet press water Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model [Volume 2, Issue 1, 2013-2014, Pages 63-78]
  • Surfactant Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]
  • Surimi Enhancement of quality properties of common carp (Cyprinus carpio) surimi by addition of soy protein isolate [Volume 2, Issue 1, 2013-2014, Pages 93-108]
  • Synbiotic Effect of inulin extracted from chicory and Jerusalem artichoke on bile tolerance and inhibition of two Lactobacillus species against E.coli O157:H7 [Volume 2, Issue 4, 2013-2014, Pages 311-322]

T

  • Tenderization Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE [Volume 2, Issue 1, 2013-2014, Pages 17-36]
  • Textural Properties The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise [Volume 2, Issue 4, 2013-2014, Pages 381-392]
  • Tocopherol Functional components and some chemical characteristics changes in cakes fortified with wheat germ [Volume 2, Issue 2, 2013-2014, Pages 153-166]
  • Total polar compounds Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying [Volume 2, Issue 1, 2013-2014, Pages 37-50]
  • Tween 20 Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]

U

  • Ultrafiltration Potential of removal of color, turbidity, TDS and starch of raw sugar in MEUF process using nonionic surfactant [Volume 2, Issue 4, 2013-2014, Pages 365-380]
  • Ultrasound Efficacy of ultrasound in the extraction of fructan from tubers ofEremurus spectabilis using Box-Behnken design [Volume 2, Issue 3, 2013-2014, Pages 219-228]
  • Ultrasound The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [Volume 2, Issue 4, 2013-2014, Pages 323-338]

V

  • Vacuum frying Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [Volume 2, Issue 2, 2013-2014, Pages 179-192]

W

  • Wheat germ protein isolate Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013-2014, Pages 1-16]
  • Whey protein Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 139-152]

X

  • Xanthan Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [Volume 2, Issue 1, 2013-2014, Pages 1-16]

Z

  • Zeta potential Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion [Volume 2, Issue 2, 2013-2014, Pages 109-120]