Acrylamide
Analysis of the Maillard Reaction Anti-nutritional Compounds in Industrial and Traditional Food Products of Different Countries [Volume 19, Issue 2, 2020, Pages 187-206]
Agricultural by-product
The effect of ultrasound and microencapsulation on characteristics of bioactive compounds of extracted from grape pomace Rashe Sardasht cultivar [Volume 19, Issue 2, 2020, Pages 93-108]
Agricultural by- products
Ultrasound and Microwave Assisted Extraction of Phenolic Compounds from Red Onion (Allium Cepa L.) Skin Dried with Infrared Oven [Volume 19, Issue 2, 2020, Pages 109-122]
Antioxidant
The effect of ultrasound and microencapsulation on characteristics of bioactive compounds of extracted from grape pomace Rashe Sardasht cultivar [Volume 19, Issue 2, 2020, Pages 93-108]
Artificial intelligence
Comparison of mathematical models, artificial neural networks and adaptive neuro-fuzzy inference system (ANFIS) in prediction of instantaneous drying curves of potato slices in a microwave dryer [Volume 19, Issue 1, 2020, Pages 137-154]
Atomic Force Microscopy
Stability of whey protein nanofibrils at different pH [Volume 19, Issue 1, 2020, Pages 35-52]
B
Bakery products
The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Physicochemical and Sensory Properties of Toast Bread [Volume 19, Issue 1, 2020, Pages 155-168]
Bending strength
Effect of Steaming on Bending Strength and Milling Quality of
High Yield Rice Variety [Volume 19, Issue 2, 2020, Pages 43-56]
Biological wastes
Ultrasound and Microwave Assisted Extraction of Phenolic Compounds from Red Onion (Allium Cepa L.) Skin Dried with Infrared Oven [Volume 19, Issue 2, 2020, Pages 109-122]
Biophysical properties
The Effects of Moisture Content on Physico-Chemical Properties of Confectionary Sunflower Seeds [Volume 19, Issue 1, 2020, Pages 17-34]
Bread
Effect of Persian Acorn Flour on Physicochemical and Sensory Properties of Baguettes [Volume 19, Issue 2, 2020, Pages 177-186]
C
Camel milk
Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature [Volume 19, Issue 2, 2020, Pages 77-92]
Cholesterol
Evaluation of Physicochemical and Antimicrobial Properties of Nanoliposomes Containing Kakuti (Ziziphora Clinopodioides) Essential Oil [Volume 19, Issue 1, 2020, Pages 169-184]
Color features
Assessment of Quality Changes of Medlar (Mespilus Germanica) During Ripening at Cold Storage [Volume 19, Issue 1, 2020, Pages 1-16]
Color index
The Effect of Different Temperatures of Roasting in the Color and Oxidation of Pistachio Oil and Their Kinetics [Volume 19, Issue 1, 2020, Pages 91-104]
Conventional extraction methods
Comparison of Efficiency and Extraction of Mucilage from Echinops Pungens Trautv. Manna by Different Extraction Methods [Volume 19, Issue 1, 2020, Pages 65-78]
D
Dairy products
Effect of Using Russian Olive (Elaeagnus Angustifolia) Powder on Quality Properties of Non-Fat Set-Type Yoghurt [Volume 19, Issue 2, 2020, Pages 159-176]
Density
Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature [Volume 19, Issue 2, 2020, Pages 77-92]
Disinfection of date palm
Impact of Modified Atmosphere, Temperature and Packaging on the Quality of Date palm Fruit, Sayer cultivar [Volume 19, Issue 2, 2020, Pages 143-158]
Drying speed
Comparison of the Performance of a Compatible and Simple Collector In Solar Dryers (Case Study: Grape Dryer) [Volume 19, Issue 2, 2020, Pages 57-76]
E
E. coli O157H:7
Evaluation of Physicochemical and Antimicrobial Properties of Nanoliposomes Containing Kakuti (Ziziphora Clinopodioides) Essential Oil [Volume 19, Issue 1, 2020, Pages 169-184]
Edible nuts and seeds
The Effects of Moisture Content on Physico-Chemical Properties of Confectionary Sunflower Seeds [Volume 19, Issue 1, 2020, Pages 17-34]
Emulsion ability
Effect of Drying Temperature, Heat Treatment and Gum Concentration on Emulsifying Properties of Farsi Gum [Volume 19, Issue 2, 2020, Pages 123-142]
Emulsion Capacity
Stability of whey protein nanofibrils at different pH [Volume 19, Issue 1, 2020, Pages 35-52]
Emulsion stability Functional properties
Effect of Drying Temperature, Heat Treatment and Gum Concentration on Emulsifying Properties of Farsi Gum [Volume 19, Issue 2, 2020, Pages 123-142]
Encapsulation
Evaluation of Physicochemical and Antimicrobial Properties of Nanoliposomes Containing Kakuti (Ziziphora Clinopodioides) Essential Oil [Volume 19, Issue 1, 2020, Pages 169-184]
Enrichment
Investigation of Physicochemical and Sensory Properties of Ice Cream Enriched with Phytosterol [Volume 19, Issue 1, 2020, Pages 53-64]
Essential oils
Evaluation of Physicochemical and Antimicrobial Properties of Nanoliposomes Containing Kakuti (Ziziphora Clinopodioides) Essential Oil [Volume 19, Issue 1, 2020, Pages 169-184]
Extruder
Evaluation of the Effects of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed [Volume 19, Issue 2, 2020, Pages 21-42]
F
Filling of Cake
The Study of the Possibility of the Application of Palm Oil Fractions Obtained at Different Temperatures to Increase Thermal Stability in Filling Chocolate Cake [Volume 19, Issue 2, 2020, Pages 1-20]
Food Products
Analysis of the Maillard Reaction Anti-nutritional Compounds in Industrial and Traditional Food Products of Different Countries [Volume 19, Issue 2, 2020, Pages 187-206]
Functional
Investigation of Physicochemical and Sensory Properties of Ice Cream Enriched with Phytosterol [Volume 19, Issue 1, 2020, Pages 53-64]
Functional food
Evaluation of the Effects of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed [Volume 19, Issue 2, 2020, Pages 21-42]
Functional food
Effect of Using Russian Olive (Elaeagnus Angustifolia) Powder on Quality Properties of Non-Fat Set-Type Yoghurt [Volume 19, Issue 2, 2020, Pages 159-176]
Furan
Analysis of the Maillard Reaction Anti-nutritional Compounds in Industrial and Traditional Food Products of Different Countries [Volume 19, Issue 2, 2020, Pages 187-206]
G
Geometrical parameter
Assessment of Quality Changes of Medlar (Mespilus Germanica) During Ripening at Cold Storage [Volume 19, Issue 1, 2020, Pages 1-16]
H
High fiber
The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Physicochemical and Sensory Properties of Toast Bread [Volume 19, Issue 1, 2020, Pages 155-168]
Hydrocolloids
Comparison of Efficiency and Extraction of Mucilage from Echinops Pungens Trautv. Manna by Different Extraction Methods [Volume 19, Issue 1, 2020, Pages 65-78]
I
Ice Cream
Investigation of Physicochemical and Sensory Properties of Ice Cream Enriched with Phytosterol [Volume 19, Issue 1, 2020, Pages 53-64]
Instantaneous moisture ratio
Comparison of mathematical models, artificial neural networks and adaptive neuro-fuzzy inference system (ANFIS) in prediction of instantaneous drying curves of potato slices in a microwave dryer [Volume 19, Issue 1, 2020, Pages 137-154]
Isomalt
Effect of Some Sugar Replacers on Physico-Chemical, Sensory and Texture Properties of Dietetic Masghati [Volume 19, Issue 1, 2020, Pages 105-118]
L
Loaf bread
The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Physicochemical and Sensory Properties of Toast Bread [Volume 19, Issue 1, 2020, Pages 155-168]
Low-fat and low cholesterol cake
Effect of Soy Protein Isolate and Whey Protein Addition on Quantitative and Qualitative Properties of Composite Low Fat and Low Cholesterol Cake (Wheat-Pea) [Volume 19, Issue 1, 2020, Pages 119-136]
M
Maillard
Analysis of the Maillard Reaction Anti-nutritional Compounds in Industrial and Traditional Food Products of Different Countries [Volume 19, Issue 2, 2020, Pages 187-206]
MECHANICAL PROPERTIES
The Effects of Moisture Content on Physico-Chemical Properties of Confectionary Sunflower Seeds [Volume 19, Issue 1, 2020, Pages 17-34]
Methyl bromide
Impact of Modified Atmosphere, Temperature and Packaging on the Quality of Date palm Fruit, Sayer cultivar [Volume 19, Issue 2, 2020, Pages 143-158]
Microwave
Comparison of Efficiency and Extraction of Mucilage from Echinops Pungens Trautv. Manna by Different Extraction Methods [Volume 19, Issue 1, 2020, Pages 65-78]
Minab
The effect of storage type on the storage life and quality of two onion cultivars in southern regions of Iran [Volume 19, Issue 1, 2020, Pages 79-90]
Multi-stair solar energy collector
Comparison of the Performance of a Compatible and Simple Collector In Solar Dryers (Case Study: Grape Dryer) [Volume 19, Issue 2, 2020, Pages 57-76]
N
Natural antioxidant
Ultrasound and Microwave Assisted Extraction of Phenolic Compounds from Red Onion (Allium Cepa L.) Skin Dried with Infrared Oven [Volume 19, Issue 2, 2020, Pages 109-122]
O
Onion
The effect of storage type on the storage life and quality of two onion cultivars in southern regions of Iran [Volume 19, Issue 1, 2020, Pages 79-90]
P
Palm Oil
The Study of the Possibility of the Application of Palm Oil Fractions Obtained at Different Temperatures to Increase Thermal Stability in Filling Chocolate Cake [Volume 19, Issue 2, 2020, Pages 1-20]
Pea flour
Effect of Soy Protein Isolate and Whey Protein Addition on Quantitative and Qualitative Properties of Composite Low Fat and Low Cholesterol Cake (Wheat-Pea) [Volume 19, Issue 1, 2020, Pages 119-136]
Pest control
Impact of Modified Atmosphere, Temperature and Packaging on the Quality of Date palm Fruit, Sayer cultivar [Volume 19, Issue 2, 2020, Pages 143-158]
Physicochemical properties
The Study of the Possibility of the Application of Palm Oil Fractions Obtained at Different Temperatures to Increase Thermal Stability in Filling Chocolate Cake [Volume 19, Issue 2, 2020, Pages 1-20]
Physicochemical properties
Assessment of Quality Changes of Medlar (Mespilus Germanica) During Ripening at Cold Storage [Volume 19, Issue 1, 2020, Pages 1-16]
Physicochemical properties
Effect of Using Russian Olive (Elaeagnus Angustifolia) Powder on Quality Properties of Non-Fat Set-Type Yoghurt [Volume 19, Issue 2, 2020, Pages 159-176]
Porosity
The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Physicochemical and Sensory Properties of Toast Bread [Volume 19, Issue 1, 2020, Pages 155-168]
Pressure loss
Modeling the Physical Properties (Viscosity, Density and Color) of Camel Milk as a Function of Fat Content and Temperature [Volume 19, Issue 2, 2020, Pages 77-92]
Process by-product
The effect of ultrasound and microencapsulation on characteristics of bioactive compounds of extracted from grape pomace Rashe Sardasht cultivar [Volume 19, Issue 2, 2020, Pages 93-108]
Protein Nanofibril
Stability of whey protein nanofibrils at different pH [Volume 19, Issue 1, 2020, Pages 35-52]
Q
Qualitative properties
The Effects of Moisture Content on Physico-Chemical Properties of Confectionary Sunflower Seeds [Volume 19, Issue 1, 2020, Pages 17-34]
Quality characteristics
The effect of storage type on the storage life and quality of two onion cultivars in southern regions of Iran [Volume 19, Issue 1, 2020, Pages 79-90]
Quality properties
Effect of Some Sugar Replacers on Physico-Chemical, Sensory and Texture Properties of Dietetic Masghati [Volume 19, Issue 1, 2020, Pages 105-118]
R
Regression models
Comparison of mathematical models, artificial neural networks and adaptive neuro-fuzzy inference system (ANFIS) in prediction of instantaneous drying curves of potato slices in a microwave dryer [Volume 19, Issue 1, 2020, Pages 137-154]
Rheology
The Study of the Possibility of the Application of Palm Oil Fractions Obtained at Different Temperatures to Increase Thermal Stability in Filling Chocolate Cake [Volume 19, Issue 2, 2020, Pages 1-20]
Ripening index
Assessment of Quality Changes of Medlar (Mespilus Germanica) During Ripening at Cold Storage [Volume 19, Issue 1, 2020, Pages 1-16]
S
Saw- toothed beetle
Impact of Modified Atmosphere, Temperature and Packaging on the Quality of Date palm Fruit, Sayer cultivar [Volume 19, Issue 2, 2020, Pages 143-158]
Sensory
Effect of Persian Acorn Flour on Physicochemical and Sensory Properties of Baguettes [Volume 19, Issue 2, 2020, Pages 177-186]
Sensory evaluation
Evaluation of the Effects of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed [Volume 19, Issue 2, 2020, Pages 21-42]
Shelf life
Effect of Persian Acorn Flour on Physicochemical and Sensory Properties of Baguettes [Volume 19, Issue 2, 2020, Pages 177-186]
Simulation of drying process
Comparison of mathematical models, artificial neural networks and adaptive neuro-fuzzy inference system (ANFIS) in prediction of instantaneous drying curves of potato slices in a microwave dryer [Volume 19, Issue 1, 2020, Pages 137-154]
Solubility
Stability of whey protein nanofibrils at different pH [Volume 19, Issue 1, 2020, Pages 35-52]
Soy protein isolate
Effect of Soy Protein Isolate and Whey Protein Addition on Quantitative and Qualitative Properties of Composite Low Fat and Low Cholesterol Cake (Wheat-Pea) [Volume 19, Issue 1, 2020, Pages 119-136]
Spray dryer
Effect of Drying Temperature, Heat Treatment and Gum Concentration on Emulsifying Properties of Farsi Gum [Volume 19, Issue 2, 2020, Pages 123-142]
Steaming
Effect of Steaming on Bending Strength and Milling Quality of
High Yield Rice Variety [Volume 19, Issue 2, 2020, Pages 43-56]
Stevioside
Effect of Some Sugar Replacers on Physico-Chemical, Sensory and Texture Properties of Dietetic Masghati [Volume 19, Issue 1, 2020, Pages 105-118]
Storage
The effect of storage type on the storage life and quality of two onion cultivars in southern regions of Iran [Volume 19, Issue 1, 2020, Pages 79-90]
Sucralose
Effect of Some Sugar Replacers on Physico-Chemical, Sensory and Texture Properties of Dietetic Masghati [Volume 19, Issue 1, 2020, Pages 105-118]
Sugar replacer
Effect of Some Sugar Replacers on Physico-Chemical, Sensory and Texture Properties of Dietetic Masghati [Volume 19, Issue 1, 2020, Pages 105-118]
Sun Dryer
Comparison of the Performance of a Compatible and Simple Collector In Solar Dryers (Case Study: Grape Dryer) [Volume 19, Issue 2, 2020, Pages 57-76]
T
Texture
Evaluation of the Effects of Feed Composition and Extrusion Process Variables on Physicochemical, Textural, Visual and Sensory Properties of Puffed Corn Snacks Containing Flaxseed [Volume 19, Issue 2, 2020, Pages 21-42]
Texture
Effect of Persian Acorn Flour on Physicochemical and Sensory Properties of Baguettes [Volume 19, Issue 2, 2020, Pages 177-186]
Texture properties
Effect of Using Russian Olive (Elaeagnus Angustifolia) Powder on Quality Properties of Non-Fat Set-Type Yoghurt [Volume 19, Issue 2, 2020, Pages 159-176]
Thermal efficiency
Comparison of the Performance of a Compatible and Simple Collector In Solar Dryers (Case Study: Grape Dryer) [Volume 19, Issue 2, 2020, Pages 57-76]
Thermal stability
The Study of the Possibility of the Application of Palm Oil Fractions Obtained at Different Temperatures to Increase Thermal Stability in Filling Chocolate Cake [Volume 19, Issue 2, 2020, Pages 1-20]
U
Ultrasound
Comparison of Efficiency and Extraction of Mucilage from Echinops Pungens Trautv. Manna by Different Extraction Methods [Volume 19, Issue 1, 2020, Pages 65-78]
V
Value Added Materials
Ultrasound and Microwave Assisted Extraction of Phenolic Compounds from Red Onion (Allium Cepa L.) Skin Dried with Infrared Oven [Volume 19, Issue 2, 2020, Pages 109-122]
W
Whey Protein Isolation
Stability of whey protein nanofibrils at different pH [Volume 19, Issue 1, 2020, Pages 35-52]
