Alcohol
Investigation of the effect of CMC and alcohol and temperature on thermolysin enzyme stability [Volume 21, Issue 2, 2022, Pages 91-102]
Althaea officinalis mucilage
The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet [Volume 21, Issue 1, 2022, Pages 179-192]
Amylose content
Evaluation of the Effect lf Ozone Gas on Quality Characteristics of Rice Grain (Var. Fajr) [Volume 21, Issue 1, 2022, Pages 119-138]
ANSYS
Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]
Antibacterial activity
Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]
Antioxidant
Comparison of the Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein by Pancreatin and Alcalase [Volume 21, Issue 2, 2022, Pages 75-90]
Apple drying
Numerical Simulation with Comsol and Modeling with Response Surface Method of the Effect of Drying Factors on Dried Apple Shrinkage [Volume 21, Issue 2, 2022, Pages 30-50]
Aquatic plant
Extraction Optimization of Antioxidant and Phenolic Compounds of Laurencia papillosa by Microwave-Assisted Process [Volume 21, Issue 1, 2022, Pages 57-74]
B
Berberis Extract
Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread [Volume 21, Issue 1, 2022, Pages 165-178]
Bioactive
Extraction Optimization of Antioxidant and Phenolic Compounds of Laurencia papillosa by Microwave-Assisted Process [Volume 21, Issue 1, 2022, Pages 57-74]
Bioactive
Comparison of the Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein by Pancreatin and Alcalase [Volume 21, Issue 2, 2022, Pages 75-90]
Biochemical Properties
Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology [Volume 21, Issue 1, 2022, Pages 35-56]
C
Cadmium nitrate
Investigation of Cadmium Uptake and Distribution in Different Sectors of Common Vegetables in the Country [Volume 21, Issue 2, 2022, Pages 169-183]
Calcination
Synthesis of Mesoporous Silica Nanoparticles from Rice Husk by the Thermal Degradation Method [Volume 21, Issue 2, 2022, Pages 115-134]
Carboxymethyl Cellulose"
Investigation of the effect of CMC and alcohol and temperature on thermolysin enzyme stability [Volume 21, Issue 2, 2022, Pages 91-102]
Carrot
Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology [Volume 21, Issue 1, 2022, Pages 35-56]
Chemical Additives
The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation [Volume 21, Issue 1, 2022, Pages 93-108]
Chlorophyll oleoresin
Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread [Volume 21, Issue 1, 2022, Pages 165-178]
Classification
Nondestructive Evaluation of Fig Fruit Maturity Using Visible / Short-Wave Near-Infrared Spectroscopy [Volume 21, Issue 1, 2022, Pages 109-122]
Commercial Starter
The Effect of Commercial Exopolysaccharide-Producing Starters on the Rheological Properties of Stirred Yoghurt [Volume 21, Issue 1, 2022, Pages 151-164]
Composite Gel
Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein [Volume 21, Issue 2, 2022, Pages 151-168]
COMSOl software
A two-dimensional model of deep fat frying heat transfer and its evaluation in a potato food model [Volume 21, Issue 1, 2022, Pages 13-34]
Convective heat transfer coefficient
A two-dimensional model of deep fat frying heat transfer and its evaluation in a potato food model [Volume 21, Issue 1, 2022, Pages 13-34]
Cooking characteristics
Evaluation of the Effect lf Ozone Gas on Quality Characteristics of Rice Grain (Var. Fajr) [Volume 21, Issue 1, 2022, Pages 119-138]
Cress
Investigation of Cadmium Uptake and Distribution in Different Sectors of Common Vegetables in the Country [Volume 21, Issue 2, 2022, Pages 169-183]
Cydonia oblonga
Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]
D
Date
The Effect of Physical Treatments on Reduction of Microbial Load and Control of Storage Pests in Ghasb and Shamsaei Date Varieties [Volume 21, Issue 1, 2022, Pages 1-12]
Disinfection
The Effect of Physical Treatments on Reduction of Microbial Load and Control of Storage Pests in Ghasb and Shamsaei Date Varieties [Volume 21, Issue 1, 2022, Pages 1-12]
E
Edible coating
The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet [Volume 21, Issue 1, 2022, Pages 179-192]
Electrical treatments
Investigation of Changes in the Qualitative Properties of Sour Orange Juice during the Ohmic Heating Process [Volume 21, Issue 2, 2022, Pages 1-14]
Enzymatic Hydrolysis
Comparison of the Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein by Pancreatin and Alcalase [Volume 21, Issue 2, 2022, Pages 75-90]
Enzyme Stability"
Investigation of the effect of CMC and alcohol and temperature on thermolysin enzyme stability [Volume 21, Issue 2, 2022, Pages 91-102]
Epoxy
Evaluation of the Migration of Bisphenol A Diglycidyl Ether from Nano Epoxy Lacquer and its Comparison in Food Simulants [Volume 21, Issue 2, 2022, Pages 63-74]
Eryngium billardieri
Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]
F
Fish fillet
The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet [Volume 21, Issue 1, 2022, Pages 179-192]
French fries
Effect of Zedo Gum Coating with Thyme and Tarragon Essential Oil on the Chemical Composition and Texture of Sliced French Fries [Volume 21, Issue 2, 2022, Pages 51-62]
Functional bread
Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread [Volume 21, Issue 1, 2022, Pages 165-178]
Functional Whey-less cheese
The effect of soy protein isolate and oat germ powder on some qualitative and textural characteristics of whey-less feta cheese [Volume 21, Issue 2, 2022, Pages 135-150]
G
Gelation score
Evaluation of the Effect lf Ozone Gas on Quality Characteristics of Rice Grain (Var. Fajr) [Volume 21, Issue 1, 2022, Pages 119-138]
H
High performance liquid chromatography
Evaluation of the Migration of Bisphenol A Diglycidyl Ether from Nano Epoxy Lacquer and its Comparison in Food Simulants [Volume 21, Issue 2, 2022, Pages 63-74]
Hydrocolloid
The Effect of Chitosan along with Basil Seed Gum and Nettle Essential Oil on the Microbial, Chemical, and Sensory Properties of Hamburger [Volume 21, Issue 1, 2022, Pages 75-92]
L
Lettuce
Investigation of Cadmium Uptake and Distribution in Different Sectors of Common Vegetables in the Country [Volume 21, Issue 2, 2022, Pages 169-183]
Low temperature
The Effect of Physical Treatments on Reduction of Microbial Load and Control of Storage Pests in Ghasb and Shamsaei Date Varieties [Volume 21, Issue 1, 2022, Pages 1-12]
Lycopene oleoresin
Application of Natural Pigments of Chlorophyll and Lycopene Oleoresin and Berberis Vulgaris Extract in and Studying the Physic-chemical Properties of Barbari’s Bread [Volume 21, Issue 1, 2022, Pages 165-178]
M
Maltodextrin
Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream [Volume 21, Issue 2, 2022, Pages 15-30]
Meat Products
The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation [Volume 21, Issue 1, 2022, Pages 93-108]
Meat Products
The Effect of Chitosan along with Basil Seed Gum and Nettle Essential Oil on the Microbial, Chemical, and Sensory Properties of Hamburger [Volume 21, Issue 1, 2022, Pages 75-92]
MECHANICAL PROPERTIES
Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]
MECHANICAL PROPERTIES
Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]
Mesoporous silica nanoparticles
Synthesis of Mesoporous Silica Nanoparticles from Rice Husk by the Thermal Degradation Method [Volume 21, Issue 2, 2022, Pages 115-134]
Microwave Dryer
Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology [Volume 21, Issue 1, 2022, Pages 35-56]
Migration
Evaluation of the Migration of Bisphenol A Diglycidyl Ether from Nano Epoxy Lacquer and its Comparison in Food Simulants [Volume 21, Issue 2, 2022, Pages 63-74]
N
Nanoparticles
Evaluation of the Migration of Bisphenol A Diglycidyl Ether from Nano Epoxy Lacquer and its Comparison in Food Simulants [Volume 21, Issue 2, 2022, Pages 63-74]
Normal stress
Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]
O
Orange peel essential
The Effect of Althaea Officinalis Mucilage Coating Containing Orange (Citrus Sinensis) Peel Essential Oil on the Oxidative Spoilage of Rainbow Trout (Oncorhynchus Mykiss) Fillet [Volume 21, Issue 1, 2022, Pages 179-192]
Ozonation
Evaluation of the Effect lf Ozone Gas on Quality Characteristics of Rice Grain (Var. Fajr) [Volume 21, Issue 1, 2022, Pages 119-138]
P
Partial least squares
Nondestructive Evaluation of Fig Fruit Maturity Using Visible / Short-Wave Near-Infrared Spectroscopy [Volume 21, Issue 1, 2022, Pages 109-122]
Peptide
Comparison of the Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein by Pancreatin and Alcalase [Volume 21, Issue 2, 2022, Pages 75-90]
Phenolic compound
The effect of soy protein isolate and oat germ powder on some qualitative and textural characteristics of whey-less feta cheese [Volume 21, Issue 2, 2022, Pages 135-150]
Polluted Soil
Investigation of Cadmium Uptake and Distribution in Different Sectors of Common Vegetables in the Country [Volume 21, Issue 2, 2022, Pages 169-183]
Probiotic
Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream [Volume 21, Issue 2, 2022, Pages 15-30]
R
Reduced Phosphate
The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation [Volume 21, Issue 1, 2022, Pages 93-108]
Response surface
Numerical Simulation with Comsol and Modeling with Response Surface Method of the Effect of Drying Factors on Dried Apple Shrinkage [Volume 21, Issue 2, 2022, Pages 30-50]
Response surface method
Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology [Volume 21, Issue 1, 2022, Pages 35-56]
Rheological Carreau Model
Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream [Volume 21, Issue 2, 2022, Pages 15-30]
Rice husk
Synthesis of Mesoporous Silica Nanoparticles from Rice Husk by the Thermal Degradation Method [Volume 21, Issue 2, 2022, Pages 115-134]
S
Sago starch film
Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]
Sesame Seed Oleosome
Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein [Volume 21, Issue 2, 2022, Pages 151-168]
Sesame Seed Protein
Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein [Volume 21, Issue 2, 2022, Pages 151-168]
Shear Stress
Mechanical Properties of Quince Fruit (Cydonia oblonga) under Quasi-static Loading using Finite Element Method [Volume 21, Issue 2, 2022, Pages 103-114]
Shelf life
The Effect of Chitosan along with Basil Seed Gum and Nettle Essential Oil on the Microbial, Chemical, and Sensory Properties of Hamburger [Volume 21, Issue 1, 2022, Pages 75-92]
Solvent
Extraction Optimization of Antioxidant and Phenolic Compounds of Laurencia papillosa by Microwave-Assisted Process [Volume 21, Issue 1, 2022, Pages 57-74]
Sour Cream
Effect of Probiotic Bacteria and Maltodextrin on Rheological Properties of Sour Cream [Volume 21, Issue 2, 2022, Pages 15-30]
Storage modulus
Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein [Volume 21, Issue 2, 2022, Pages 151-168]
T
Texture
The Effect of Commercial Exopolysaccharide-Producing Starters on the Rheological Properties of Stirred Yoghurt [Volume 21, Issue 1, 2022, Pages 151-164]
Thermolysin"
Investigation of the effect of CMC and alcohol and temperature on thermolysin enzyme stability [Volume 21, Issue 2, 2022, Pages 91-102]
Total Flavonoids
Investigation of Changes in the Qualitative Properties of Sour Orange Juice during the Ohmic Heating Process [Volume 21, Issue 2, 2022, Pages 1-14]
V
Voltage gradient
Investigation of Changes in the Qualitative Properties of Sour Orange Juice during the Ohmic Heating Process [Volume 21, Issue 2, 2022, Pages 1-14]
W
Water solubility
Study the influence of extract of Eryngium billardieri on physic-mechanical and antimicrobial properties of Sago starch edible films [Volume 21, Issue 1, 2022, Pages 139-150]
Water Storage Capacity
The Effect of Relative Phosphate Replacement with Modified Potato Starch in Cocktail Sausage Formulation [Volume 21, Issue 1, 2022, Pages 93-108]
Z
Zataria multiflora essential oil
Effect of Zedo Gum Coating with Thyme and Tarragon Essential Oil on the Chemical Composition and Texture of Sliced French Fries [Volume 21, Issue 2, 2022, Pages 51-62]
Zedoary gum coating
Effect of Zedo Gum Coating with Thyme and Tarragon Essential Oil on the Chemical Composition and Texture of Sliced French Fries [Volume 21, Issue 2, 2022, Pages 51-62]
