Research and Innovation in Food Science and Technology

Keyword Index

A

  • Acryl amide Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]
  • Acrylamide Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [Volume 4, Issue 3, 2015-2016, Pages 197-208]
  • Aflatoxin Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
  • Aflatoxin Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column [Volume 4, Issue 3, 2015-2016, Pages 209-218]
  • Ag Nanoparticles Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
  • Alcalase Production and study on antioxidant activity of protein hydrolysate from whey protein [Volume 4, Issue 3, 2015-2016, Pages 271-282]
  • Ammonium hydrogen carbonate Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [Volume 4, Issue 3, 2015-2016, Pages 197-208]
  • Antioxidant Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese [Volume 4, Issue 3, 2015-2016, Pages 233-246]
  • Antioxidant activity Production and study on antioxidant activity of protein hydrolysate from whey protein [Volume 4, Issue 3, 2015-2016, Pages 271-282]

B

  • Beta-Carotene Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation [Volume 4, Issue 4, 2015-2016, Pages 365-382]
  • Biceps Femoris Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]
  • Bioactive peptide Production and study on antioxidant activity of protein hydrolysate from whey protein [Volume 4, Issue 3, 2015-2016, Pages 271-282]
  • Biological oxygen demands Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
  • Biscuit Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [Volume 4, Issue 3, 2015-2016, Pages 197-208]

C

  • Camel meat Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]
  • Capsaicinoids Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]
  • Chicken Meat Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]
  • Chickpea Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product [Volume 4, Issue 4, 2015-2016, Pages 315-324]
  • Chicory Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) [Volume 4, Issue 4, 2015-2016, Pages 343-354]
  • Chocolate products Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product [Volume 4, Issue 2, 2015-2016, Pages 173-182]
  • Chubak Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]
  • Chubak extract Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]
  • Coagulator Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
  • Color A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
  • Cryoprotectant Designing and optimizing of cryoprotective culture based on nanocellulose to enhance the viability of Lactobacillus Brevis JN368471.1 during freeze drying [Volume 4, Issue 1, 2015-2016, Pages 75-86]
  • Crystallization Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]

D

  • Diffusion coefficient Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin [Volume 4, Issue 1, 2015-2016, Pages 1-18]
  • Donuts Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]
  • Dried milk Reduction of acrylamide in Petit Beurre and Madar biscuits using whey protein powder and sodium bicarbonate [Volume 4, Issue 3, 2015-2016, Pages 197-208]

E

  • Effective moisture diffusion coefficient Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration [Volume 4, Issue 1, 2015-2016, Pages 35-52]
  • Emulsification Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]
  • Emulsifier Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]
  • Encapsulation Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]
  • Enhanced Raman Spectroscopy Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
  • Essential oil A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil [Volume 4, Issue 3, 2015-2016, Pages 257-270]
  • Ethanol Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]
  • Extraction A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil [Volume 4, Issue 3, 2015-2016, Pages 257-270]
  • Extraction Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) [Volume 4, Issue 4, 2015-2016, Pages 343-354]

F

  • Fermentation Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]
  • Flavonoid Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
  • Flavored yogurt Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
  • Foaming Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]
  • Formulation Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product [Volume 4, Issue 4, 2015-2016, Pages 315-324]
  • Freeze drying Designing and optimizing of cryoprotective culture based on nanocellulose to enhance the viability of Lactobacillus Brevis JN368471.1 during freeze drying [Volume 4, Issue 1, 2015-2016, Pages 75-86]
  • Fruit Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market [Volume 4, Issue 4, 2015-2016, Pages 355-364]
  • Fruit dessert Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt [Volume 4, Issue 1, 2015-2016, Pages 65-74]
  • Frying Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]

G

  • Gama –oryzanol Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation [Volume 4, Issue 4, 2015-2016, Pages 365-382]
  • Gum arabic Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]

H

  • Height of storage in silos Study on α-amino azote changes with height of storage and sugar beets size during storage in silos [Volume 4, Issue 2, 2015-2016, Pages 143-152]
  • Hydrolysis conditions Production and study on antioxidant activity of protein hydrolysate from whey protein [Volume 4, Issue 3, 2015-2016, Pages 271-282]

I

  • Immunoaffinity Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column [Volume 4, Issue 3, 2015-2016, Pages 209-218]
  • Inulin Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]
  • Inulin Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) [Volume 4, Issue 4, 2015-2016, Pages 343-354]
  • Isomalt Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt [Volume 4, Issue 1, 2015-2016, Pages 65-74]

L

  • Longissimus Thoracis Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]
  • Low-calorie jelly Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt [Volume 4, Issue 1, 2015-2016, Pages 65-74]

M

  • Microwave A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil [Volume 4, Issue 3, 2015-2016, Pages 257-270]
  • Microwave power Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process [Volume 4, Issue 2, 2015-2016, Pages 183-196]
  • Migliol 812 Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]
  • Modeling Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration [Volume 4, Issue 1, 2015-2016, Pages 35-52]
  • Mono- and diglyceride Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]
  • Mozzarella cheese Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese [Volume 4, Issue 3, 2015-2016, Pages 233-246]
  • Muffin cake Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]
  • Multifunctional Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column [Volume 4, Issue 3, 2015-2016, Pages 209-218]
  • Multivariate Regression Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process [Volume 4, Issue 2, 2015-2016, Pages 183-196]

N

  • Nanocellulose Designing and optimizing of cryoprotective culture based on nanocellulose to enhance the viability of Lactobacillus Brevis JN368471.1 during freeze drying [Volume 4, Issue 1, 2015-2016, Pages 75-86]
  • Nanoemulsion Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]
  • Nanoliposome Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation [Volume 4, Issue 4, 2015-2016, Pages 365-382]
  • Non-ionic surfactant Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]

O

  • Oligofructose Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]
  • Orange peel oil Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
  • Osmotic dehydration Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration [Volume 4, Issue 1, 2015-2016, Pages 35-52]

P

  • Pepper Evaluation of aflatoxins clean-up from pepper samples using multifunctional column and its comparison with immunoaffinity column [Volume 4, Issue 3, 2015-2016, Pages 209-218]
  • Physicochemical properties Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
  • Pistachio Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
  • Pretreatment Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin [Volume 4, Issue 1, 2015-2016, Pages 1-18]
  • Process control Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process [Volume 4, Issue 2, 2015-2016, Pages 183-196]
  • Proteolysis Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]

Q

  • Quality Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]

R

  • Raisin Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin [Volume 4, Issue 1, 2015-2016, Pages 1-18]
  • Red pepper oleoresin Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]
  • Rehydration ratio A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
  • Response Surface Methodology Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM) [Volume 4, Issue 4, 2015-2016, Pages 343-354]
  • Rosemary A Comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil [Volume 4, Issue 3, 2015-2016, Pages 257-270]
  • Rosmarinus officinalis Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]

S

  • Saponin Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]
  • Sausage Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product [Volume 4, Issue 4, 2015-2016, Pages 315-324]
  • SDS-PAGE Effect of gender and muscle type on the proteolytic pattern of myofibrillar proteins in Iranian one-humped camel meat during storage [Volume 4, Issue 2, 2015-2016, Pages 97-116]
  • Seed flour Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product [Volume 4, Issue 4, 2015-2016, Pages 315-324]
  • Sensory properties Investigating physicochemical and sensory properties of yogurt enriched with oil and flavonoid extracted from orange peel [Volume 4, Issue 1, 2015-2016, Pages 19-34]
  • Shelf life Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]
  • Size of sugar beet Study on α-amino azote changes with height of storage and sugar beets size during storage in silos [Volume 4, Issue 2, 2015-2016, Pages 143-152]
  • Soy flour Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product [Volume 4, Issue 2, 2015-2016, Pages 173-182]
  • Spectrophotometry Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market [Volume 4, Issue 4, 2015-2016, Pages 355-364]
  • Spouted Bed Dryer A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
  • Stability Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]
  • Stability Beta-Carotene loaded nanoliposome: effects of gama –oryzanol on particle size stability and encapsulation [Volume 4, Issue 4, 2015-2016, Pages 365-382]
  • Substrate Evaluation of pistachio aflatoxin (B1) detection by raman and surface enhanced raman spectroscopy (SERS) using two substrates composed of silver nanoparticles [Volume 4, Issue 2, 2015-2016, Pages 117-130]
  • Sucralose Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt [Volume 4, Issue 1, 2015-2016, Pages 65-74]
  • Sun Drying A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
  • Synergistic effect Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake [Volume 4, Issue 2, 2015-2016, Pages 153-172]

T

  • Taguchi approach Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
  • Thin layer dryer A study of drying characteristics and quality parameters of dried Iranian peas, in different temperatures in Spouted bed dryer and its comparison with the product dried by thin layer dryer and sun dryer [Volume 4, Issue 1, 2015-2016, Pages 87-96]
  • Thin layer drying Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin [Volume 4, Issue 1, 2015-2016, Pages 1-18]
  • Thyme essence Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese [Volume 4, Issue 3, 2015-2016, Pages 233-246]

U

  • Ultrafiltration Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants [Volume 4, Issue 3, 2015-2016, Pages 247-256]
  • Ultrasound Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration [Volume 4, Issue 1, 2015-2016, Pages 35-52]
  • Ultrasound frequency Shrinkage kinetic modeling of potato strips pretreated with ultrasound and microwave during deep-fat frying process [Volume 4, Issue 2, 2015-2016, Pages 183-196]
  • Ultrasound waves Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties [Volume 4, Issue 4, 2015-2016, Pages 325-342]

V

  • Vitamin A palmitate Vitamin A palimitate-loaded nanoemulsions produced by spontaneous emulsification method: effect of surfactant and oil on droplet size and stability [Volume 4, Issue 4, 2015-2016, Pages 299-314]
  • Vitamin C Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market [Volume 4, Issue 4, 2015-2016, Pages 355-364]
  • Voltametric Compare the results of the three methods, optical spectroscopy, voltammetry and titration in the measurement of vitamin c in fruit samples distributed in Qom Market [Volume 4, Issue 4, 2015-2016, Pages 355-364]

W

  • Waste organic load Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
  • Water extract Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage [Volume 4, Issue 2, 2015-2016, Pages 131-142]
  • Whey Optimization of temperature and coagulators concentration to reduce biological oxygen demands in whey using fraction of full factorial statistical method [Volume 4, Issue 1, 2015-2016, Pages 53-64]
  • Whey protein concentrate Extraction and encapsulation of capsaicinoids of red pepper oleoresin [Volume 4, Issue 3, 2015-2016, Pages 219-232]
  • Whiteness index Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product [Volume 4, Issue 2, 2015-2016, Pages 173-182]

Y

  • Yeast Effect of yeast, fermentation time and frying temperature on the amount of acryl amide and chemical properties of donut [Volume 4, Issue 4, 2015-2016, Pages 283-298]