Research and Innovation in Food Science and Technology

Keyword Index

A

  • Acetylation The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]
  • Acrylamide Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]
  • Albumin Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex [Volume 6, Issue 3, 2017-2018, Pages 291-300]
  • Aluminum Sulphate Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]
  • Antagonism The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil [Volume 6, Issue 4, 2017-2018, Pages 321-334]
  • Antifungal activity Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
  • Antifungal Effect Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs [Volume 6, Issue 3, 2017-2018, Pages 245-260]
  • Antioxidant The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil [Volume 6, Issue 4, 2017-2018, Pages 321-334]
  • Antioxidant activity The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability [Volume 6, Issue 2, 2017-2018, Pages 127-140]
  • Antioxidant activity Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
  • Apple Juice Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification [Volume 6, Issue 1, 2017-2018, Pages 39-52]
  • Artificial Neural Network Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]

B

  • Balangu Seed Gum Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties [Volume 6, Issue 4, 2017-2018, Pages 351-360]
  • Beef Biceps Femoris An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef [Volume 6, Issue 1, 2017-2018, Pages 53-70]
  • Bene gum Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
  • Bi-layer The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator [Volume 6, Issue 1, 2017-2018, Pages 71-86]
  • Black Cumin Seeds Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment [Volume 6, Issue 3, 2017-2018, Pages 221-234]
  • Black Grape Seed Extract Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
  • Blanching Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]
  • Breakage percent Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]

C

  • Celiac The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]
  • Chitosan The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator [Volume 6, Issue 1, 2017-2018, Pages 71-86]
  • Cholesterol Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
  • Cinnamon The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil [Volume 6, Issue 4, 2017-2018, Pages 321-334]
  • Clarification Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification [Volume 6, Issue 1, 2017-2018, Pages 39-52]
  • Co-crystallized powders The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability [Volume 6, Issue 2, 2017-2018, Pages 127-140]
  • Color Characteristics Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]
  • Complex Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex [Volume 6, Issue 3, 2017-2018, Pages 291-300]
  • Cookie The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]
  • Copper sulphate Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]
  • Cross-Linking The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]

D

  • Deep frying The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [Volume 6, Issue 4, 2017-2018, Pages 413-422]
  • Deep frying The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips [Volume 6, Issue 2, 2017-2018, Pages 171-184]
  • Density Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]
  • Dextran Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features [Volume 6, Issue 1, 2017-2018, Pages 11-24]
  • Digital Image Processing Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features [Volume 6, Issue 1, 2017-2018, Pages 11-24]
  • Discoloration Investigating the Influence of Drying Temperature and Air Flow Velocity on Some Qualitative Specifications of the Sliced Pear During Drying and Employment of Image Processing Technique [Volume 6, Issue 1, 2017-2018, Pages 87-102]
  • Donuts Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]
  • Dough The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [Volume 6, Issue 2, 2017-2018, Pages 115-126]
  • Dough Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
  • Dried Sourdough The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [Volume 6, Issue 2, 2017-2018, Pages 115-126]
  • Dryer Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]

E

  • Edibel film Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
  • Edible Coatings The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [Volume 6, Issue 4, 2017-2018, Pages 413-422]
  • Essential oil Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
  • Essential oil extraction Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
  • Extruded Sorghum The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]

F

  • Fiber Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse [Volume 6, Issue 3, 2017-2018, Pages 235-244]
  • Film The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator [Volume 6, Issue 1, 2017-2018, Pages 71-86]
  • Fish Gelatin Film The Effect of Combination of Sorbitol and Polyethylene Glycol on Physicochemical Properties of Gelatin Films Made From (Parastromateus Niger) [Volume 6, Issue 2, 2017-2018, Pages 211-220]
  • Fish Myofibrillar Protein The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage [Volume 6, Issue 4, 2017-2018, Pages 335-350]
  • Flat Bread Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse [Volume 6, Issue 3, 2017-2018, Pages 235-244]
  • Flaxseed Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]
  • Foam Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]
  • Functional Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse [Volume 6, Issue 3, 2017-2018, Pages 235-244]

G

  • Gelatin The Effect of Chitosan-Gelatin Composition and Bi-Layer Coating and Film on Physicochemical, Microbial and Sensory Properties of Johnius Belangerii Stored at Refrigerator [Volume 6, Issue 1, 2017-2018, Pages 71-86]
  • Gluten The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [Volume 6, Issue 2, 2017-2018, Pages 115-126]
  • Green tea The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil [Volume 6, Issue 4, 2017-2018, Pages 321-334]
  • Gum Investigation the Properties of Dough and Barbari Bread Enriched with Sugarcane Bagasse [Volume 6, Issue 3, 2017-2018, Pages 235-244]

H

  • Hardness Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]
  • Hydrocolloid The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [Volume 6, Issue 4, 2017-2018, Pages 413-422]

I

  • Inulin Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon) [Volume 6, Issue 2, 2017-2018, Pages 185-198]

L

  • LAB Isolate Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs [Volume 6, Issue 3, 2017-2018, Pages 245-260]
  • Lepidium Perfoliatum The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]
  • Lighvan cheese The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]
  • Loss Modulus (G") Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]

M

  • Mass Transfer Coefficient Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]
  • Mayonnaise Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties [Volume 6, Issue 4, 2017-2018, Pages 351-360]
  • Mechanical properties Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
  • Microstructure The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure [Volume 6, Issue 2, 2017-2018, Pages 115-126]
  • Microwave Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]
  • Microwave Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
  • Microwave Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]
  • Microwave Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]
  • Modeling Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]
  • Moisture ratio Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]

N

  • Nanocomposite The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage [Volume 6, Issue 4, 2017-2018, Pages 335-350]
  • Nanoliposome The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage [Volume 6, Issue 4, 2017-2018, Pages 335-350]
  • Nano-Liposome Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
  • Nano system Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex [Volume 6, Issue 3, 2017-2018, Pages 291-300]
  • Natural gums The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips [Volume 6, Issue 2, 2017-2018, Pages 171-184]
  • Neural Networks Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network [Volume 6, Issue 3, 2017-2018, Pages 313-320]
  • New Formulation Nano-Liposome of Grape Seed Extract with a New Formulation and its Application in the Dough [Volume 6, Issue 4, 2017-2018, Pages 403-412]
  • Nondestructive Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network [Volume 6, Issue 3, 2017-2018, Pages 313-320]
  • Nutritional Value Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]

O

  • Oil absorption Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]
  • Oil absorption The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips [Volume 6, Issue 2, 2017-2018, Pages 171-184]
  • Oil Extraction Modeling of oil Extraction From Flaxseed by Using Microwave Pretreatment With Artificial Neural Network [Volume 6, Issue 2, 2017-2018, Pages 199-210]
  • Oil-In-Water Emulsion Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties [Volume 6, Issue 4, 2017-2018, Pages 351-360]
  • Optimization Oil Extraction Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment [Volume 6, Issue 3, 2017-2018, Pages 221-234]
  • Oregano Essential Oil The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage [Volume 6, Issue 4, 2017-2018, Pages 335-350]
  • Osmotic Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]

P

  • Paddy Investigating Drying of Rice Paddy Using a Continuous Band Microwave Dryer [Volume 6, Issue 4, 2017-2018, Pages 361-374]
  • Pasteurized Egg White Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]
  • Pear Investigating the Influence of Drying Temperature and Air Flow Velocity on Some Qualitative Specifications of the Sliced Pear During Drying and Employment of Image Processing Technique [Volume 6, Issue 1, 2017-2018, Pages 87-102]
  • Pea Starch The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]
  • Peppermint Extrct Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]
  • Phenolic Compounds The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability [Volume 6, Issue 2, 2017-2018, Pages 127-140]
  • Physicochemical and Sensory Properties Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]
  • Physicochemical properties The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]
  • Physicochemical properties Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features [Volume 6, Issue 1, 2017-2018, Pages 11-24]
  • Physicochemical properties The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]
  • Plasticizer The Effect of Combination of Sorbitol and Polyethylene Glycol on Physicochemical Properties of Gelatin Films Made From (Parastromateus Niger) [Volume 6, Issue 2, 2017-2018, Pages 211-220]
  • Prebiotic Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon) [Volume 6, Issue 2, 2017-2018, Pages 185-198]
  • Pulsed Electric Field Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment [Volume 6, Issue 3, 2017-2018, Pages 221-234]
  • Pulse Electrocoagulation Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification [Volume 6, Issue 1, 2017-2018, Pages 39-52]

R

  • Rainbow Trout Fish The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [Volume 6, Issue 4, 2017-2018, Pages 413-422]
  • Raw Cane Sugar Investigating the Possibility of Estimation of Raw Cane Sugars Physicochemical Properties Using Crystal Morphological Features [Volume 6, Issue 1, 2017-2018, Pages 11-24]
  • Resveratrol Nanostructure Characterization of Bovine Serum Albumin-resveratrol Complex [Volume 6, Issue 3, 2017-2018, Pages 291-300]
  • Rice and Wheat Bran Sourdough Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs [Volume 6, Issue 3, 2017-2018, Pages 245-260]
  • Ripening period The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]

S

  • Salvia mirzayanii Investigating the Effect of Microwaves on Chemical Composition and Antioxidant and Antifungal Activities of Salvia mirzayanii Essential Oil [Volume 6, Issue 2, 2017-2018, Pages 157-170]
  • Screw Rotation Speed Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment [Volume 6, Issue 3, 2017-2018, Pages 221-234]
  • Sesame oil Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]
  • Shrinkage Investigating the Influence of Drying Temperature and Air Flow Velocity on Some Qualitative Specifications of the Sliced Pear During Drying and Employment of Image Processing Technique [Volume 6, Issue 1, 2017-2018, Pages 87-102]
  • Sorbitol The Effect of Combination of Sorbitol and Polyethylene Glycol on Physicochemical Properties of Gelatin Films Made From (Parastromateus Niger) [Volume 6, Issue 2, 2017-2018, Pages 211-220]
  • Soy Protein Isolates Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties [Volume 6, Issue 4, 2017-2018, Pages 351-360]
  • Spectroscopy Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network [Volume 6, Issue 3, 2017-2018, Pages 313-320]
  • Spread Ratio Investigation the Effect of Okara Flour and Protease Enzyme on Physicochemical and Sensorial Properties of Semi-Sweet Biscuit [Volume 6, Issue 3, 2017-2018, Pages 261-276]
  • Starch Production and Evaluation of Properties of Edible Starch Film Containing Bene (Pistacia atlantica) Gum Essential Oil [Volume 6, Issue 1, 2017-2018, Pages 25-38]
  • Storage Modulus (G') Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]
  • Structural The Effect of Acetylation and Cross-linking on the Physicochemical, Functional and Structural Properties of Iranian Pea Starch (Jam variety) [Volume 6, Issue 4, 2017-2018, Pages 389-402]
  • Surfactants Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White [Volume 6, Issue 3, 2017-2018, Pages 301-312]

T

  • Taftoon bread Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon) [Volume 6, Issue 2, 2017-2018, Pages 185-198]
  • Tenderization An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef [Volume 6, Issue 1, 2017-2018, Pages 53-70]
  • Textural characteristics Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon) [Volume 6, Issue 2, 2017-2018, Pages 185-198]
  • Textural Properties An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef [Volume 6, Issue 1, 2017-2018, Pages 53-70]
  • Texture The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]
  • Texture The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips [Volume 6, Issue 2, 2017-2018, Pages 171-184]
  • Thermal behavior The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability [Volume 6, Issue 2, 2017-2018, Pages 127-140]
  • Total Phenol Quantification of Total Phenol in Grape by Near Infrared Spectroscopy and Artificial Neural Network [Volume 6, Issue 3, 2017-2018, Pages 313-320]
  • Tragacanth Gum The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening [Volume 6, Issue 1, 2017-2018, Pages 103-114]
  • Turbidity Novel Method Efficiency of Puls Electrocoagulation (PEC) in Apple Juice Clarification [Volume 6, Issue 1, 2017-2018, Pages 39-52]

U

  • Ultrafiltrated-Feta Cheese Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [Volume 6, Issue 2, 2017-2018, Pages 141-156]
  • Ultrasound Effect of the Different Pre-Treatments Thermal, Pulse, Chemical and Mechanical on the External Mass Transfer Coefficient Changes, Moisture Diffusion Coefficient and Activation Energy [Volume 6, Issue 3, 2017-2018, Pages 277-290]
  • Unsaponifiable compounds Reduction of Acrylamide Content and Oil Absorption in Donuts, Using Antioxidant Properties and Unsaponifiable Components of Sesame Oil [Volume 6, Issue 1, 2017-2018, Pages 1-10]

V

  • Verjuice An Investigation Into the Effect of Verjuice Concentration on the Physicochemical and Textural Properties of Beef [Volume 6, Issue 1, 2017-2018, Pages 53-70]

X

  • Xanthan The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [Volume 6, Issue 4, 2017-2018, Pages 375-388]