Research and Innovation in Food Science and Technology

Keyword Index

A

  • Acetylated wheat starch The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
  • Acoustic response Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016-2017, Pages 303-314]
  • Aflatoxin Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016-2017, Pages 315-324]
  • Almond gum Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]
  • Alumina Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016-2017, Pages 315-324]
  • Anthocyanin Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
  • Antimicrobial activity Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
  • Antioxidant Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
  • Artificial Neural Network Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2016-2017, Pages 325-336]

B

  • Barbari bread Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016-2017, Pages 153-170]
  • Barbari bread Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2016-2017, Pages 395-404]
  • Barbari flat bread The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016-2017, Pages 265-278]
  • Bioactive Peptides Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2016-2017, Pages 383-394]
  • Biodegradable Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016-2017, Pages 119-130]
  • Brazzein Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [Volume 5, Issue 4, 2016-2017, Pages 347-358]
  • Brilliant green Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]
  • Bugged Wheat Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2016-2017, Pages 383-394]
  • Bunium Persicum Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells [Volume 5, Issue 2, 2016-2017, Pages 197-210]

C

  • Cake Optimization of Sponge Cake Formulation Containing Okara [Volume 5, Issue 1, 2016-2017, Pages 1-14]
  • Carotenoid Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2016-2017, Pages 337-346]
  • Carrot pomace powder The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
  • Carum carvi Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells [Volume 5, Issue 2, 2016-2017, Pages 197-210]
  • Chicken Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2016-2017, Pages 359-368]
  • Come up Time The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
  • Crumb firmness Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016-2017, Pages 153-170]

D

  • Degree of Hydrolysis Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2016-2017, Pages 383-394]
  • Digital image analysis The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016-2017, Pages 265-278]
  • Donut The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
  • Drying Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]

E

  • Edible film Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016-2017, Pages 119-130]
  • Emulsion properties Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016-2017, Pages 73-86]
  • Environmental stresses Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016-2017, Pages 73-86]
  • Escherichia coli The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]
  • Essential oil Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
  • Esterification Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016-2017, Pages 55-72]
  • Estival seed Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
  • Extensograph The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
  • Extraction method Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
  • Extraction Sugar Coefficient Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016-2017, Pages 15-26]

F

  • Farinograph The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
  • Fish farming Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]
  • Fish Fillet Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016-2017, Pages 141-152]
  • Flour Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
  • Flour extraction rate Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016-2017, Pages 153-170]
  • Flow behavior index Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
  • Fortification Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2016-2017, Pages 325-336]
  • Fractal dimension The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
  • Freezing Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2016-2017, Pages 395-404]
  • Frying Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016-2017, Pages 141-152]
  • Functional Optimization of Sponge Cake Formulation Containing Okara [Volume 5, Issue 1, 2016-2017, Pages 1-14]
  • Functional Properties Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
  • Functional Properties Evaluation of Qualitative, Functional and Bioactive Properties of Bugged Wheat [Volume 5, Issue 4, 2016-2017, Pages 383-394]

G

  • Gene synthesis Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [Volume 5, Issue 4, 2016-2017, Pages 347-358]
  • Gluten The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]
  • Gum Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2016-2017, Pages 395-404]

H

  • Hydroxypropyl cellulose The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]

I

  • Image texture The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016-2017, Pages 265-278]
  • Immobilization Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016-2017, Pages 315-324]
  • Infrared Radiation The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
  • In situ solvent formation microextraction Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]
  • Inulin Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product [Volume 5, Issue 2, 2016-2017, Pages 141-152]
  • Ionic Liquid Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]
  • Iranian white cheese Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]

K

  • Kluyveromyces marxianus yeast Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016-2017, Pages 73-86]
  • Konjac Glucomannan Gum The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2016-2017, Pages 369-382]

L

  • Lactic acid The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]
  • Lemon verbena leaf Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
  • Lime Juice The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
  • Lutein Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2016-2017, Pages 337-346]

M

  • Mannoprotein/Mannan Influence Of pH, Salt and Temperature On the Quality Attributes of Oil-in-Water Emulsion Prepared by Mannoprotein of Kluyveromyces Marxianus Yeast [Volume 5, Issue 1, 2016-2017, Pages 73-86]
  • Mechanical properties The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]
  • Methanol Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2016-2017, Pages 337-346]
  • Microstructure Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]
  • Microwave Effect of different microwave-extraction methods on active components and antimicrobial activities of lemon verbena essential oils [Volume 5, Issue 1, 2016-2017, Pages 105-118]
  • Microwave pretreatment The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
  • Modeling Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2016-2017, Pages 325-336]
  • Moisture Absorption Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]

N

  • Native wheat starch The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
  • Neural Network Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016-2017, Pages 303-314]

O

  • Octenyl succinic anhydride Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016-2017, Pages 55-72]
  • Osmotic dehydration Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 279-290]
  • Oxygen Permeability The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]
  • Ozone The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]

P

  • Paddy Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]
  • Part baked Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread [Volume 5, Issue 4, 2016-2017, Pages 395-404]
  • Part-baking The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [Volume 5, Issue 3, 2016-2017, Pages 265-278]
  • Pectin Methylesterase The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods [Volume 5, Issue 2, 2016-2017, Pages 183-196]
  • Persian gum Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016-2017, Pages 55-72]
  • Persian gum The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
  • Persian gum Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]
  • Physicochemical Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2016-2017, Pages 359-368]
  • Physicochemical properties Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016-2017, Pages 15-26]
  • Polyphenol Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
  • Poultry carcass The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]
  • Protein Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit) [Volume 5, Issue 3, 2016-2017, Pages 249-264]
  • Protein sweetener Artificial Synthesis and Cloning of the Sweet-tasting Protein Brazzein Coding Gene [Volume 5, Issue 4, 2016-2017, Pages 347-358]
  • Pumpkin Study of the Best Temperature and Solvent in Extraction of Carotenoids Based on Lutein from Pumpkin Peel [Volume 5, Issue 4, 2016-2017, Pages 337-346]

R

  • Rate of Effective Diffusion Coefficient Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]
  • Red Delicious apple Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016-2017, Pages 303-314]
  • Reflective surfaces Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016-2017, Pages 291-302]
  • Response Surface Methodology Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
  • Response Surface Methodology Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 279-290]
  • Response surface methodology (RSM) Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016-2017, Pages 291-302]
  • Rheology Investigation of Emulsifying Properties of OSA Modified Persian Gum [Volume 5, Issue 1, 2016-2017, Pages 55-72]
  • Rosa canina L. fruit Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 279-290]

S

  • Saccharomyces Cerevisiae Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro [Volume 5, Issue 3, 2016-2017, Pages 315-324]
  • Saffron Petal Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) [Volume 5, Issue 1, 2016-2017, Pages 39-54]
  • Sensory Evaluation The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2016-2017, Pages 369-382]
  • Solar cooker Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016-2017, Pages 291-302]
  • Solar energy Optimization of the Side Mirrors Angle of a Solar Cooker Using Response Surface Methodology (RSM) [Volume 5, Issue 3, 2016-2017, Pages 291-302]
  • Sourdough starter Comparison of the Effect of Sugar Percentage and Fermentation Time of Sourdough Containing Specific Starter Culture (Lactobacillus plantarum) on Quality of Barbari Bread Produced with Two Different Extraction Rate Flours [Volume 5, Issue 2, 2016-2017, Pages 153-170]
  • Soy bean Optimization of Sponge Cake Formulation Containing Okara [Volume 5, Issue 1, 2016-2017, Pages 1-14]
  • Spreadable Processed Cheese The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2016-2017, Pages 369-382]
  • Staling The Effect of Persian Gum and Carrot Pomace Powder on Staling Rate of Microwave Pretreated Donut [Volume 5, Issue 2, 2016-2017, Pages 171-182]
  • Staphylococcus aureus The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse [Volume 5, Issue 2, 2016-2017, Pages 211-220]
  • Steak Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2016-2017, Pages 359-368]
  • Storage time Red Delicious Apple Classification Based on Acoustic Response Changes during Storage Using Discrete Wavelet Transform and Artificial Neural Networks [Volume 5, Issue 3, 2016-2017, Pages 303-314]
  • Sugar beet Determining the area of sugar beet using digital image processing method and its correlation with the technological factors [Volume 5, Issue 1, 2016-2017, Pages 15-26]

T

  • Tempering Influence of Drying Rate and Tempering Period On the Paddy Breakage in The Thin Layer Drying Method [Volume 5, Issue 1, 2016-2017, Pages 87-104]
  • Texture Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology [Volume 5, Issue 3, 2016-2017, Pages 235-248]
  • Texture analyses Modeling of Changes in Physicochemical, Textural and Sensory Properties of Fortified Yoghurt with Zinc and Iron by Artificial Neural Networks [Volume 5, Issue 4, 2016-2017, Pages 325-336]
  • Texture profile analysis The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [Volume 5, Issue 3, 2016-2017, Pages 221-234]
  • Tragacanth Production of Biodegradable Edible Films from Tragacanth Gum and Determination of Their Physical and Mechanical Properties [Volume 5, Issue 2, 2016-2017, Pages 119-130]
  • Transglutaminase Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak [Volume 5, Issue 4, 2016-2017, Pages 359-368]

U

  • UV-Vis spectrophotometry Preconcentration Procedure using in Situ Solvent Formation Microextraction in the Presence of Ionic Liquid for brilliant Green Determination in by UV-Vis Spectrophotometery in Various Water Samples for Fish Farming [Volume 5, Issue 2, 2016-2017, Pages 131-140]

W

  • Water vapour permeability The Effect of Hydroxypropyl Cellulose on Different Properties of Thin Layers Gluten [Volume 5, Issue 4, 2016-2017, Pages 405-416]
  • White cheek shark Study of functional propertiesof protein hydrolysate from White cheek shark (Carcharhinus dussumieri) meat [Volume 5, Issue 1, 2016-2017, Pages 27-38]

X

  • Xanthan Gum The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums [Volume 5, Issue 4, 2016-2017, Pages 369-382]