Research and Innovation in Food Science and Technology

Keyword Index

A

  • Acoustic Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
  • Acrylamide Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
  • Active packaging The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2014-2015, Pages 347-360]
  • Albumin Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
  • Almond meal Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014-2015, Pages 185-196]
  • Anthocyanin Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
  • Anthocyanins Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 37-50]
  • Antifungal The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]
  • Antioxidant The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]
  • Antioxidant activities Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
  • Antioxidant activity Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014-2015, Pages 245-254]
  • Artificial Neural Network Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]

B

  • Barberry Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
  • Berberine Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]
  • Berberis Vulgaris Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]
  • Biceps Femoris Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel [Volume 3, Issue 1, 2014-2015, Pages 79-96]
  • Biscuit Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]
  • Button mushroom The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2014-2015, Pages 347-360]

C

  • Calorie Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]
  • Carrot juice Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014-2015, Pages 267-282]
  • Charkhak gum Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2014-2015, Pages 317-330]
  • Chitosan The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]
  • Chocolate Mousse Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
  • Colorimetry Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]
  • Color parameters Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014-2015, Pages 267-282]
  • Cress seed gum Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]

D

  • Deep frying Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014-2015, Pages 1-10]
  • Diffusion water Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014-2015, Pages 143-156]
  • Discrete Wavelet transform Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
  • Double exposure solar cooker The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
  • Doughnut Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2014-2015, Pages 307-316]

E

  • Edible film Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2014-2015, Pages 317-330]
  • Emulsification Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
  • Emulsion properties A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2014-2015, Pages 331-346]
  • Energy efficiency The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
  • Enzymatic hydrolysis Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014-2015, Pages 245-254]
  • Exergy efficiency The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
  • Extraction Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 37-50]
  • Extraction Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]

F

  • Failure analysis Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014-2015, Pages 143-156]
  • Fatty acid structure Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014-2015, Pages 1-10]
  • Flow behavior A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2014-2015, Pages 331-346]
  • Flux Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014-2015, Pages 283-296]
  • Formulation Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014-2015, Pages 51-66]
  • Fortification Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2014-2015, Pages 307-316]
  • Freeze drying Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014-2015, Pages 97-114]
  • Functional drink Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014-2015, Pages 51-66]

G

  • Gelatin Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
  • Gluten-free cake Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014-2015, Pages 185-196]
  • Glycerol Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2014-2015, Pages 317-330]
  • Green tea Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014-2015, Pages 51-66]
  • Green tea The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]

H

  • Hazelnut Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]

I

  • Ice cream Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014-2015, Pages 115-128]

L

  • Longissimus Thoracis Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel [Volume 3, Issue 1, 2014-2015, Pages 79-96]
  • Low fat ice cream Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
  • Low fat yogurt Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]

M

  • MannanMannoprotein Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder [Volume 3, Issue 3, 2014-2015, Pages 211-226]
  • Mannoprotein A study on the effect of mannoprotein extracted from Kluyveromyces marxianus on the quality attributes and stability of oil-in-water emulsion [Volume 3, Issue 4, 2014-2015, Pages 331-346]
  • Microbial transglutaminase Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
  • Microencapsulation Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014-2015, Pages 97-114]
  • Microwave Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014-2015, Pages 1-10]
  • Milk Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014-2015, Pages 283-296]
  • Modification Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
  • Moisture absorber The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2014-2015, Pages 347-360]

N

  • Nero–Fuzzy modeling Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014-2015, Pages 283-296]

O

  • One-Humped Camel Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel [Volume 3, Issue 1, 2014-2015, Pages 79-96]

P

  • Peroxidase Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014-2015, Pages 267-282]
  • Persian gum Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
  • Phenolic contents Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
  • Physicochemical properties Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]
  • Pomegranate Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014-2015, Pages 129-142]
  • Prebiotic Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014-2015, Pages 115-128]
  • Probiotic Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014-2015, Pages 115-128]
  • Probiotic yogurt Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014-2015, Pages 197-210]
  • Protein-based fat replacer Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
  • Protein hydrolysate Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014-2015, Pages 245-254]
  • Proteolysis Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014-2015, Pages 197-210]

R

  • Reflected surface The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
  • Response Surface Methodology Optimisation of bioactive compounds extraction from barberry fruit (Berberis vulgaris) using response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 24-11]
  • Response Surface Methodology Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 37-50]
  • Response Surface Methodology Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]
  • Response Surface Methodology Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014-2015, Pages 129-142]
  • Response Surface Methodology Study of kinetic and optimization of the growth conditions of Kluyveromyces marxianus for the production of mannan bioemulsifier using cheese-whey powder [Volume 3, Issue 3, 2014-2015, Pages 211-226]
  • Rheological modeling Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties [Volume 3, Issue 1, 2014-2015, Pages 51-66]
  • Rheological modeling Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]
  • Rheology Influence of chemical modification on solubility of insoluble fraction of Persian gum [Volume 3, Issue 2, 2014-2015, Pages 171-184]
  • Rice bran oil Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014-2015, Pages 97-114]
  • Rice flour Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014-2015, Pages 185-196]

S

  • Saffron flower' petal Optimization of anthocyanin extraction in Saffron's petal with response surface methodology [Volume 3, Issue 1, 2014-2015, Pages 37-50]
  • Separation Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
  • Shelf life The effect of active packaging on quantity, quality properties and shelf life of button mushroom [Volume 3, Issue 4, 2014-2015, Pages 347-360]
  • Silver carp Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [Volume 3, Issue 1, 2014-2015, Pages 1-10]
  • SO2 Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014-2015, Pages 143-156]
  • Sodium Caseinate Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
  • Solar energy The variation effects of parabolic mirrors surface on energy and exergy efficiencies in a double-exposure solar cooker [Volume 3, Issue 1, 2014-2015, Pages 25-36]
  • Sonication Effect of thermosonication on peroxides enzyme activity and color parameters of carrot juice [Volume 3, Issue 3, 2014-2015, Pages 267-282]
  • Sorbitol Evaluating the effect, type and concentration of plasticizers on properties of edible films made from Charkhak gum [Volume 3, Issue 4, 2014-2015, Pages 317-330]
  • Sound Application of voice processing and artificial neural network in the separation of hazelnuts, based on size [Volume 3, Issue 4, 2014-2015, Pages 297-306]
  • Soy protein isolate Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
  • Soy protein isolate Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2014-2015, Pages 307-316]
  • Spray drying Comparative study on properties of rice bran oil microcapsules prepared by spray drying and freeze drying [Volume 3, Issue 2, 2014-2015, Pages 97-114]
  • Spray drying Optimization of spray drying of pomegranate juice using response surface methodology [Volume 3, Issue 2, 2014-2015, Pages 129-142]
  • Stevioside Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]
  • Storage time Studying the effect of wheat flour fortification with soy protein isolate on quality characteristics of doughnut during storage time [Volume 3, Issue 4, 2014-2015, Pages 307-316]
  • Sugar beet fiber Study the possibility of symbiotic ice cream production using sugar beet fiber and bifidobacterium bifidum BB-12 [Volume 3, Issue 2, 2014-2015, Pages 115-128]
  • Sugar plant Failure analysis of the sulphur dioxide transporter pipe to the diffusion water producer tank in the sugar plant of Mashhad [Volume 3, Issue 2, 2014-2015, Pages 143-156]
  • Supercritical CO2 Study and optimization of berberine extraction conditions from barberry root by supercritical carbon dioxide [Volume 3, Issue 1, 2014-2015, Pages 67-78]

T

  • Textural Effect of Cress seed gum on rheological and textural properties of low-fat yoghurt [Volume 3, Issue 3, 2014-2015, Pages 255-266]
  • Texture Study of possibility low calorie biscuit production by using stevioside sweetener [Volume 3, Issue 2, 2014-2015, Pages 157-170]

U

  • Ultrafiltration Modeling of milk ultrafiltration permeate flux under various operating conditions and physicochemical properties using Nero–Fuzzy method [Volume 3, Issue 3, 2014-2015, Pages 283-296]

W

  • Walnut kernel The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel [Volume 3, Issue 4, 2014-2015, Pages 361-374]
  • Whey Concentrate Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate [Volume 3, Issue 4, 2014-2015, Pages 375-388]
  • Whey protein concentrate Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers [Volume 3, Issue 3, 2014-2015, Pages 227-244]
  • Whey protein concentrate Effects of temperature, time and enzyme to substrate ratio on preparation of whey protein hydrolysate [Volume 3, Issue 3, 2014-2015, Pages 245-254]

X

  • Xanthan Application of sweet almond meal and xanthan gum in the production of gluten-free cake [Volume 3, Issue 2, 2014-2015, Pages 185-196]

Z

  • Zedo gum Investigating the effects of microalgae Spirulina platensis and Zedo gum on probiotic yogurt [Volume 3, Issue 3, 2014-2015, Pages 197-210]