Author Index

A

  • Aalami, Mehran The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
  • Abdanan Mehdizadeh, Saman Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2016, Pages 49-57]
  • Abedfar, Abbas Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2016, Pages 43-52]
  • Abedi, Mohammad Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2016, Pages 65-76]
  • Afkari-Sayyah, Amir H. Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2016, Pages 35-46]
  • Akbari, Ehsan Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
  • Akbari, Ehsan Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
  • Alami, Mehran Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
  • Alami, Mehran Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2016, Pages 59-71]
  • Alami, Mehran Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
  • Alimi, Mazdak The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015, Pages 23-32]
  • Alipour, Nader Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2016, Pages 39-47]
  • Alirezalu, Kazem Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2016, Pages 53-64]
  • Alvandi, Sajjad Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2016, Pages 27-34]
  • Amani, Fatemeh Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2016, Pages 1-10]
  • Ardestani, Fatemeh Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015, Pages 59-67]

B

  • Bagheri, Hadi Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum [Volume 3, Issue 1, 2015, Pages 33-42]
  • Bagheri, Hadi Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2016, Pages 59-71]
  • Bak-Mohammadpour, Mostafa Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2016, Pages 53-64]
  • Bassiri, Alireza The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2016, Pages 13-23]

D

  • Dogani, Azadeh Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2016, Pages 89-99]

E

  • Eikani, Mohammad Hasan Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015, Pages 93-103]
  • Eikani, Mohammad Hasan Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2016, Pages 15-25]
  • Eikani, Mohammad Hassan Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2016, Pages 25-38]
  • Esfandiary, Somayeh Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry [Volume 3, Issue 3, 2016, Pages 99-109]
  • Eydizadeh, Shahram Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2016, Pages 89-99]

F

  • Fadaei Noghani, Vajiheh Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2016, Pages 77-87]

G

  • Ghanbarzadeh, Babak Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
  • Ghanbarzadeh, Babak Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2016, Pages 33-42]
  • Ghorbani, Mohammad Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
  • Ghorbani, Mohammad Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
  • Golchoobi, Laleh The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015, Pages 23-32]
  • Golimovahed, Gholamali The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2016, Pages 13-23]
  • Golmohammad, Fereshteh Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015, Pages 93-103]
  • Golmohammad, Fereshteh Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2016, Pages 25-38]
  • Graili, Zeinab Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum [Volume 3, Issue 1, 2015, Pages 33-42]

H

  • Hamishehkar, Hamed Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
  • Hesari, Javad Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2016, Pages 53-64]
  • Hosseini, Seyed Emad Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015, Pages 59-67]
  • Hosseini, S. Saeed Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]

J

  • Jafari, Hassan Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer [Volume 3, Issue 4, 2016, Pages 77-88]
  • Jalali, S. Hosein Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2016, Pages 33-42]
  • Javanmard Dakheli, Majid Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015, Pages 93-103]

K

  • Kalantari, Davood Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer [Volume 3, Issue 4, 2016, Pages 77-88]
  • Karamipour Esfahani, Maede Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2016, Pages 65-76]
  • Kashaninejad, Mahdi Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015, Pages 1-9]
  • Kashaninejad, Mahdi Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
  • Kashaninejad, Mahdi Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2016, Pages 39-47]
  • Kashaninejad, Mahdi Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2016, Pages 59-71]
  • Kashaninejad, Mahdi Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
  • Kashaninezhad, Mahdi Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum [Volume 3, Issue 1, 2015, Pages 33-42]
  • Kashaninezhad, Mahdi Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]
  • Khandan, Nahid Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2016, Pages 15-25]
  • Khodaiyan, Faramarz Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
  • Kiani, Hasan Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2016, Pages 65-75]

M

  • Maghsudluo, Yahya Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]
  • Mardani Toroghia, Parisa The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2016, Pages 13-23]
  • Milani, Elnaz The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2016, Pages 13-23]
  • Mirghafoori, Samira Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2016, Pages 73-83]
  • Mirzaei, Habib Allah The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
  • Mohammadi, Hossein Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2016, Pages 89-99]
  • Mohammadi Yeganeh, Zohreh Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
  • Mostaghim, Taktom Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015, Pages 85-92]
  • Mousavi, S. Mohammad Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
  • Movahhed, Sara Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015, Pages 85-92]

N

  • Nadafzadeh, Maryam Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2016, Pages 49-57]
  • Namazi Shendi, Mahsa Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015, Pages 85-92]
  • Nasrollahzadeh, Ahmad Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]

P

  • Parvini, Mahdi Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]

R

  • Rahimi, Somayeh Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2016, Pages 73-83]
  • Ranjbar, Azadeh Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]
  • Ranjbar, Negar Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015, Pages 93-103]
  • Rasekh, Mansour Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2016, Pages 35-46]
  • Razdari, Ayat Mohammad Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2016, Pages 65-75]
  • Rezaee, Keramtollah Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
  • Rezay Mokaram, Reza Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]

S

  • Sadeghi, Alireza The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
  • Sadeghi, Alireza Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2016, Pages 43-52]
  • Sadeghi, Mohammad Hassan Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2016, Pages 53-64]
  • Sadeghi Mahonak, Alireza Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015, Pages 1-9]
  • Sadeghi Mahonak, Alireza Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2016, Pages 47-56]
  • Sadeghi Mahoonak, Alireza The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
  • Sadeghi Mahoonak, Alireza Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2016, Pages 23-32]
  • Safari, Mohammad Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015, Pages 69-84]
  • Saffarzadeh-Matin, Shohreh Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2016, Pages 1-13]
  • Salehi, Fakhreddin Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015, Pages 1-9]
  • Salehi, Fakhreddin Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2016, Pages 39-47]
  • Salehi, Fakhreddin Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2016, Pages 27-34]
  • Salmanpoor, Arezoo Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2016, Pages 33-42]
  • Sameti, Sadrieh Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2016, Pages 77-87]
  • Sayyari, Mohammad Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2016, Pages 27-34]
  • Sedrpoushan, Alireza Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2016, Pages 25-38]
  • Seyhoon, Marziyeh Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2016, Pages 65-75]
  • Shahbazi, Majid Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2016, Pages 1-13]
  • Shahi, Fatemeh Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2016, Pages 11-22]
  • Shalmashi, Anvar Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2016, Pages 1-10]
  • Sheikhloie, Hossein Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2016, Pages 11-22]
  • Sheikhloie, Hossein Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry [Volume 3, Issue 3, 2016, Pages 99-109]
  • Shokrollahzadeh, Soheila Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2016, Pages 25-38]
  • Sowti Khiabani, Mahmood Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
  • Sowti Khiabani, Mahmud Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2016, Pages 33-42]

T

  • Taherian, Amir The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015, Pages 43-57]
  • Tahmasebi, Mohammad Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2016, Pages 35-46]
  • Tizchang, Samira Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]

Y

  • Yoosefian, S. Hoda Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2016, Pages 65-75]
  • Yousefi, Ali Reza Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2016, Pages 11-22]
  • Yousefi, Hossein The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015, Pages 23-32]

Z

  • Ziaee, Mohsen Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015, Pages 11-21]
  • Ziaeefar, Aman Mohammad Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015, Pages 1-9]
  • Ziaiifar, Aman M. Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2016, Pages 59-71]
  • Ziaiifar, Aman Mohammad Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion [Volume 3, Issue 3, 2016, Pages 1-11]