Acoustic
Evaluation of Different Deep Learning Network Architectures in Egg Freshness Detection Based On Sound Signals [Volume 20, Issue 1, 2021, Pages 183-194]
Activation energy
Modeling the Drying of Potato Slices in a Microwave Dryer and Determining the Mass Transfer Parameters [Volume 20, Issue 1, 2021, Pages 169-182]
Antimicrobial film
Study on the Antimicrobial Effects of Gelatin / Tragacanth Containing Polylophium Involucratum and Ziziphora Cliniopodiodes Essential Oils on Some Foodborne Pathogen Bacteria [Volume 20, Issue 2, 2021, Pages 85-96]
Antioxidant
Optimization of Extraction Conditions of Betacyanine from Red Beet Using Supercritical Fluid by Response Surface Methodology [Volume 20, Issue 2, 2021, Pages 97-114]
Antioxidant activity
Effect of Chia Seed Flour and Kombucha Beverage Addition on Quantitative and Qualitative Properties of Functional Fermented Doughnut [Volume 20, Issue 1, 2021, Pages 51-68]
Antioxidant activity
The comparative effect of aquatic extract of prosopis farcta root and Luteolin on antioxidative activity and viability of starter bacteria of yogurt [Volume 20, Issue 1, 2021, Pages 123-140]
Apparent viscosity
Modelling and Optimization of Dry Extraction Conditions of Sage Seed Gum [Volume 20, Issue 1, 2021, Pages 79-94]
Aromatic plants
The Effect of Different Storage Conditions on Quantitative and Qualitative Characteristics of Rosa damascena Essential Oil [Volume 20, Issue 1, 2021, Pages 69-78]
B
Barley
Evaluation of the Effect of Ozone Gas on Quality Characteristics and Storage Life of Barley Grain [Volume 20, Issue 1, 2021, Pages 109-122]
Beta cyanine
Optimization of Extraction Conditions of Betacyanine from Red Beet Using Supercritical Fluid by Response Surface Methodology [Volume 20, Issue 2, 2021, Pages 97-114]
Biot number
Modeling the Drying of Potato Slices in a Microwave Dryer and Determining the Mass Transfer Parameters [Volume 20, Issue 1, 2021, Pages 169-182]
Biscuit
Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties [Volume 20, Issue 2, 2021, Pages 49-62]
Box–Behnken design
Optimization of Extraction Conditions of Betacyanine from Red Beet Using Supercritical Fluid by Response Surface Methodology [Volume 20, Issue 2, 2021, Pages 97-114]
Breakfast Chocolate
Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics [Volume 20, Issue 2, 2021, Pages 151-166]
C
Classification
Evaluation of Different Deep Learning Network Architectures in Egg Freshness Detection Based On Sound Signals [Volume 20, Issue 1, 2021, Pages 183-194]
Cocoa milk
Milk cocoa production probiotic enriched with vitamin D and its effect on the survival of Lactobacillus acidophilus [Volume 20, Issue 2, 2021, Pages 1-16]
Corn oil
Effect of Harvesting Moisture Content and Drying Conditions on some of Qualitative Properties of Corn Kernel (SC647) Oil [Volume 20, Issue 1, 2021, Pages 157-168]
Cupcake
Evaluation of Physical and Sensory Characteristics of Cupcake with Quercus Sweetener (Gazo) [Volume 20, Issue 2, 2021, Pages 63-80]
D
Depth
Measurement and Modeling of Airflow Resistance in Two Potato Varieties Pile [Volume 20, Issue 1, 2021, Pages 39-50]
DISINFECTANTS
Evaluation of the Effect of Disinfection Pretreatment and Packaging Method on Chemical and Microbial Properties of Onion Puree During Storage [Volume 20, Issue 1, 2021, Pages 141-156]
Donkey milk
Effect of Using Different Rates of Donkey Milk and Cow Milk on Physicochemical, Texture and Sensory Properties of Set-Type Yoghurt [Volume 20, Issue 1, 2021, Pages 1-18]
E
Edible color
Optimization of Extraction Conditions of Betacyanine from Red Beet Using Supercritical Fluid by Response Surface Methodology [Volume 20, Issue 2, 2021, Pages 97-114]
Edible films
Effect of Physicochemical and Antimicrobial Properties of Degradable Film Based on Isolated Whey Protein Containing Thyme Essential Oil in Pita Bread Packaging [Volume 20, Issue 2, 2021, Pages 189-206]
Extrusion process
The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour [Volume 20, Issue 2, 2021, Pages 167-188]
F
Fermented doughnut
Effect of Chia Seed Flour and Kombucha Beverage Addition on Quantitative and Qualitative Properties of Functional Fermented Doughnut [Volume 20, Issue 1, 2021, Pages 51-68]
Formulation
Effect of Chia Seed Flour and Kombucha Beverage Addition on Quantitative and Qualitative Properties of Functional Fermented Doughnut [Volume 20, Issue 1, 2021, Pages 51-68]
Free fatty acids
Effect of Harvesting Moisture Content and Drying Conditions on some of Qualitative Properties of Corn Kernel (SC647) Oil [Volume 20, Issue 1, 2021, Pages 157-168]
Freshness
Evaluation of Different Deep Learning Network Architectures in Egg Freshness Detection Based On Sound Signals [Volume 20, Issue 1, 2021, Pages 183-194]
Friction
Modelling and Optimization of Dry Extraction Conditions of Sage Seed Gum [Volume 20, Issue 1, 2021, Pages 79-94]
Functional
Effect of Chia Seed Flour and Kombucha Beverage Addition on Quantitative and Qualitative Properties of Functional Fermented Doughnut [Volume 20, Issue 1, 2021, Pages 51-68]
Functional
Milk cocoa production probiotic enriched with vitamin D and its effect on the survival of Lactobacillus acidophilus [Volume 20, Issue 2, 2021, Pages 1-16]
Functional food
The Effect of Sugar Beet Fiber on the Survival of Bifidobacterium Bifidum and Qualitative Properties of Synbiotic Fruit Yogurt Containing Kumquat by Response Surface Methodology [Volume 20, Issue 2, 2021, Pages 115-130]
G
Gluten free
Using of Germinated and Non-Germinated Soybean and Millet on Physicochemical Properties of Gluten-Free Doughnut Based on Rice Flour [Volume 20, Issue 2, 2021, Pages 131-150]
Green technology
Modelling and Optimization of Dry Extraction Conditions of Sage Seed Gum [Volume 20, Issue 1, 2021, Pages 79-94]
H
High fiber
Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties [Volume 20, Issue 2, 2021, Pages 49-62]
I
Image process
The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour [Volume 20, Issue 2, 2021, Pages 167-188]
L
Linoleic acid
The Effect of Different Crop Management on Protein Content, Fatty Acids, Oil and Seed Yield of Canola [Volume 20, Issue 2, 2021, Pages 17-30]
Luteolin
The comparative effect of aquatic extract of prosopis farcta root and Luteolin on antioxidative activity and viability of starter bacteria of yogurt [Volume 20, Issue 1, 2021, Pages 123-140]
M
Maltodextrin
Optimization of Microencapsulation of Pomace Apple Extract and Evaluation of its Antimicrobial Properties in the Food Model (Oily Cake) [Volume 20, Issue 2, 2021, Pages 31-48]
Medicinal plants
The Effect of Different Storage Conditions on Quantitative and Qualitative Characteristics of Rosa damascena Essential Oil [Volume 20, Issue 1, 2021, Pages 69-78]
Microbial Contamination
Evaluation of the Effect of Disinfection Pretreatment and Packaging Method on Chemical and Microbial Properties of Onion Puree During Storage [Volume 20, Issue 1, 2021, Pages 141-156]
Milk of Lime
Investigation of Sugar Beet Long-Term Storage in the Silo and the Effect of Chemicals on Quality Parameters During Storage [Volume 20, Issue 1, 2021, Pages 95-108]
Mixture design
Optimization of Microencapsulation of Pomace Apple Extract and Evaluation of its Antimicrobial Properties in the Food Model (Oily Cake) [Volume 20, Issue 2, 2021, Pages 31-48]
Moisture
Measurement and Modeling of Airflow Resistance in Two Potato Varieties Pile [Volume 20, Issue 1, 2021, Pages 39-50]
Moisture diffusivity
Modeling the Drying of Potato Slices in a Microwave Dryer and Determining the Mass Transfer Parameters [Volume 20, Issue 1, 2021, Pages 169-182]
N
Nano cellulose
Study on the Antimicrobial Effects of Gelatin / Tragacanth Containing Polylophium Involucratum and Ziziphora Cliniopodiodes Essential Oils on Some Foodborne Pathogen Bacteria [Volume 20, Issue 2, 2021, Pages 85-96]
Natural preservatives
Effect of Physicochemical and Antimicrobial Properties of Degradable Film Based on Isolated Whey Protein Containing Thyme Essential Oil in Pita Bread Packaging [Volume 20, Issue 2, 2021, Pages 189-206]
O
Oil qualitative properties
The Effects of Ultrasonic Waves on Chemical Properties of Rapeseed Oil during Refining [Volume 20, Issue 1, 2021, Pages 19-38]
Onion products
Evaluation of the Effect of Disinfection Pretreatment and Packaging Method on Chemical and Microbial Properties of Onion Puree During Storage [Volume 20, Issue 1, 2021, Pages 141-156]
Ozonation
Evaluation of the Effect of Ozone Gas on Quality Characteristics and Storage Life of Barley Grain [Volume 20, Issue 1, 2021, Pages 109-122]
P
Palmitic Acid
The Effect of Different Crop Management on Protein Content, Fatty Acids, Oil and Seed Yield of Canola [Volume 20, Issue 2, 2021, Pages 17-30]
Pectin
Optimization of Microencapsulation of Pomace Apple Extract and Evaluation of its Antimicrobial Properties in the Food Model (Oily Cake) [Volume 20, Issue 2, 2021, Pages 31-48]
PEROXIDE VALUE
Effect of Harvesting Moisture Content and Drying Conditions on some of Qualitative Properties of Corn Kernel (SC647) Oil [Volume 20, Issue 1, 2021, Pages 157-168]
Phenolic compound
Optimization of Microencapsulation of Pomace Apple Extract and Evaluation of its Antimicrobial Properties in the Food Model (Oily Cake) [Volume 20, Issue 2, 2021, Pages 31-48]
Porosity
The Effect of Extrusion Process and Feed Composition on Physicochemical and Sensory Properties of Breakfast Cereal Based on Corn Grit, Wheat Flour and Cantaloupe Seed Flour [Volume 20, Issue 2, 2021, Pages 167-188]
Potato
Measurement and Modeling of Airflow Resistance in Two Potato Varieties Pile [Volume 20, Issue 1, 2021, Pages 39-50]
Potato by-product
Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties [Volume 20, Issue 2, 2021, Pages 49-62]
Prebiotics
The Effect of Sugar Beet Fiber on the Survival of Bifidobacterium Bifidum and Qualitative Properties of Synbiotic Fruit Yogurt Containing Kumquat by Response Surface Methodology [Volume 20, Issue 2, 2021, Pages 115-130]
Probiotics
The Effect of Sugar Beet Fiber on the Survival of Bifidobacterium Bifidum and Qualitative Properties of Synbiotic Fruit Yogurt Containing Kumquat by Response Surface Methodology [Volume 20, Issue 2, 2021, Pages 115-130]
Probiotics
Milk cocoa production probiotic enriched with vitamin D and its effect on the survival of Lactobacillus acidophilus [Volume 20, Issue 2, 2021, Pages 1-16]
Prosopis farcta root
The comparative effect of aquatic extract of prosopis farcta root and Luteolin on antioxidative activity and viability of starter bacteria of yogurt [Volume 20, Issue 1, 2021, Pages 123-140]
Q
Quality properties
Evaluation of the Effect of Ozone Gas on Quality Characteristics and Storage Life of Barley Grain [Volume 20, Issue 1, 2021, Pages 109-122]
Quercus sweetener
Evaluation of Physical and Sensory Characteristics of Cupcake with Quercus Sweetener (Gazo) [Volume 20, Issue 2, 2021, Pages 63-80]
R
Rapeseed oil
The Effects of Ultrasonic Waves on Chemical Properties of Rapeseed Oil during Refining [Volume 20, Issue 1, 2021, Pages 19-38]
Rate of Citronellol to Geraniol
The Effect of Different Storage Conditions on Quantitative and Qualitative Characteristics of Rosa damascena Essential Oil [Volume 20, Issue 1, 2021, Pages 69-78]
Rheology
Investigating the Effect of Potato Peel on Dough Rheology and Biscuit Properties [Volume 20, Issue 2, 2021, Pages 49-62]
S
Sensory evaluation
Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics [Volume 20, Issue 2, 2021, Pages 151-166]
Set-type yoghurt
Effect of Using Different Rates of Donkey Milk and Cow Milk on Physicochemical, Texture and Sensory Properties of Set-Type Yoghurt [Volume 20, Issue 1, 2021, Pages 1-18]
Shelf life
Evaluation of the Effect of Ozone Gas on Quality Characteristics and Storage Life of Barley Grain [Volume 20, Issue 1, 2021, Pages 109-122]
Snack
Using of Germinated and Non-Germinated Soybean and Millet on Physicochemical Properties of Gluten-Free Doughnut Based on Rice Flour [Volume 20, Issue 2, 2021, Pages 131-150]
Snacks
Effect of Chia Seed Flour and Kombucha Beverage Addition on Quantitative and Qualitative Properties of Functional Fermented Doughnut [Volume 20, Issue 1, 2021, Pages 51-68]
Static pressure drop
Measurement and Modeling of Airflow Resistance in Two Potato Varieties Pile [Volume 20, Issue 1, 2021, Pages 39-50]
Surface mass transfer
Modeling the Drying of Potato Slices in a Microwave Dryer and Determining the Mass Transfer Parameters [Volume 20, Issue 1, 2021, Pages 169-182]
T
Texture analysis
Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics [Volume 20, Issue 2, 2021, Pages 151-166]
Texture analysis
Evaluation of Physical and Sensory Characteristics of Cupcake with Quercus Sweetener (Gazo) [Volume 20, Issue 2, 2021, Pages 63-80]
Tragacanth
Study on the Antimicrobial Effects of Gelatin / Tragacanth Containing Polylophium Involucratum and Ziziphora Cliniopodiodes Essential Oils on Some Foodborne Pathogen Bacteria [Volume 20, Issue 2, 2021, Pages 85-96]
U
Ultrasonic waves
The Effects of Ultrasonic Waves on Chemical Properties of Rapeseed Oil during Refining [Volume 20, Issue 1, 2021, Pages 19-38]
V
Visual Viscosity
Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics [Volume 20, Issue 2, 2021, Pages 151-166]
Vitamin D
Milk cocoa production probiotic enriched with vitamin D and its effect on the survival of Lactobacillus acidophilus [Volume 20, Issue 2, 2021, Pages 1-16]
