Innovative Food Technologies

Innovative Food Technologies

Keyword Index
A
  • Activation energy Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Adulteration olfactory machine system,an effective solution for detection of adulteration in rosewater [Volume 6, Issue 1, 2018-2019, Pages 75-89]
  • Adulteration Detection of pumpkin puree adulteration in tomato paste using a gas sensor array [Volume 6, Issue 1, 2018-2019, Pages 137-148]
  • Adulteration Feasibility of using a cylindrical resonator sensor for adulteration detection in sesame oil [Volume 6, Issue 3, 2018-2019, Pages 409-420]
  • Alpha-amylase Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Antimicrobial property Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
  • Antioxidant activity Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
  • Antioxidants Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Artificial neural network Comparison of mathematical models and artificial neural network for prediction of moisture ration of orange slices during drying process [Volume 6, Issue 2, 2018-2019, Pages 161-174]
  • Autoclaving Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
B
  • Bioaccessibility Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
  • Bioactive peptides Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Biodegradable film Kinetics of biodegradable film drying in microwave oven [Volume 6, Issue 1, 2018-2019, Pages 1-8]
  • Bitter vetch Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Black tea Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • Blend film Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
  • Bruise Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
C
  • Carboxymethylcellulose Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
  • Carp fish Study of color and textural feature variation of carp meat using image processing [Volume 6, Issue 2, 2018-2019, Pages 257-276]
  • Carrot Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices [Volume 6, Issue 2, 2018-2019, Pages 247-256]
  • Chemometric Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • Chemometrics Feasibility of using a cylindrical resonator sensor for adulteration detection in sesame oil [Volume 6, Issue 3, 2018-2019, Pages 409-420]
  • Chitosan Encapsulation of Lemon essential oil (Citrus Limon L.) in Chitosan-Modified starch complex by Sonication [Volume 6, Issue 1, 2018-2019, Pages 19-30]
  • Chitosan The Effect of Chitosan Type on Biodegradable Films from Gelatin Extracted from Huso Huso Skin Patches and Their Specifications and Characteristics [Volume 6, Issue 1, 2018-2019, Pages 149-159]
  • Chitosan Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Chromatography The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Chymotrypsin Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Citrus aurantium Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Classification Design and development of a machine vision system to determine the apparent apple imperfections [Volume 6, Issue 3, 2018-2019, Pages 341-350]
  • Classification Biological Properties Classification of Pear Fruit in Dynamic and Static Loading using Artificial Neural Network [Volume 6, Issue 4, 2018-2019, Pages 507-520]
  • Co-immobilization of enzymes Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Combined oral film The Effect of Chitosan Type on Biodegradable Films from Gelatin Extracted from Huso Huso Skin Patches and Their Specifications and Characteristics [Volume 6, Issue 1, 2018-2019, Pages 149-159]
  • Controlled fermentation Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Corn Study of the Effect of extrusion pre-treatment conditions on physico-chemical properties of gluten-free flour blend of rice and corn [Volume 6, Issue 4, 2018-2019, Pages 521-532]
  • Corn starch Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
  • CT scan Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
D
  • Dielectric sensor Feasibility of using a cylindrical resonator sensor for adulteration detection in sesame oil [Volume 6, Issue 3, 2018-2019, Pages 409-420]
  • Diffusivity coefficient Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Drying Comparison of mathematical models and artificial neural network for prediction of moisture ration of orange slices during drying process [Volume 6, Issue 2, 2018-2019, Pages 161-174]
  • Drying Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Drying Sour lemon drying by hot air drying under ultrasonic pre-treatment [Volume 6, Issue 2, 2018-2019, Pages 233-245]
  • Drying up Kinetics of biodegradable film drying in microwave oven [Volume 6, Issue 1, 2018-2019, Pages 1-8]
  • Dynamic rheology Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
E
  • Effective diffusivity coefficient Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Effective moisture diffusivity Sour lemon drying by hot air drying under ultrasonic pre-treatment [Volume 6, Issue 2, 2018-2019, Pages 233-245]
  • Electrical dryer Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]
  • Electro-Encapsulation Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
  • Electronic nose Potential of electronic nose based on temperature-modulated metal oxide gas sensors for detection of geographical origin of spices [Volume 6, Issue 2, 2018-2019, Pages 219-231]
  • Electronic nose Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • Electrospinning Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Electrospinning Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
  • Encapsulation Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Encapsulation efficiency Encapsulation of Lemon essential oil (Citrus Limon L.) in Chitosan-Modified starch complex by Sonication [Volume 6, Issue 1, 2018-2019, Pages 19-30]
  • Enzymatic Purification Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process [Volume 6, Issue 1, 2018-2019, Pages 45-54]
  • Exergy Exergy and Energy Analyses for Solar Drying of Peppermint (Mentha piperita) With a Double-pass Collector [Volume 6, Issue 3, 2018-2019, Pages 421-439]
  • Extraction temperature Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
  • Extraction time Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
F
  • Fiber Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
  • Fiber supplement Effect of process conditions and formulation on physicochemical and functional properties of textured fiber supplement (tomato pomace-rice bran) [Volume 6, Issue 4, 2018-2019, Pages 549-565]
  • Firefly algorithm Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
  • Freeze Drying Encapsulation of Lemon essential oil (Citrus Limon L.) in Chitosan-Modified starch complex by Sonication [Volume 6, Issue 1, 2018-2019, Pages 19-30]
  • Functional properties Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
G
  • GA-ANNs Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Gelatin The Effect of Chitosan Type on Biodegradable Films from Gelatin Extracted from Huso Huso Skin Patches and Their Specifications and Characteristics [Volume 6, Issue 1, 2018-2019, Pages 149-159]
  • Ginger Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
  • Gum Arabic Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
H
  • Heating Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Heat treatment Effect of physical parameters on uniformity of temperature profile of Pistachio (Fandoghi cv.) during microwave heating [Volume 6, Issue 3, 2018-2019, Pages 363-378]
  • High Maltose Syrup Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Hot air dryer Experimental evaluation and modeling of paddy rice drying in convective dryer by artificial neural network [Volume 6, Issue 4, 2018-2019, Pages 497-505]
  • Hydrolysis Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
I
  • Image Processing Design and development of a machine vision system to determine the apparent apple imperfections [Volume 6, Issue 3, 2018-2019, Pages 341-350]
  • Image Processing Estimation of the chicken meat freshness using of color image processing and response surface methods [Volume 6, Issue 1, 2018-2019, Pages 91-103]
  • Infrared Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Infrared Important Iranian pistachio kernel cultivars infra red roasting optimization by RSM [Volume 6, Issue 1, 2018-2019, Pages 121-136]
  • Instant camel yogurt Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
K
  • Kinetic of drying Experimental evaluation and modeling of paddy rice drying in convective dryer by artificial neural network [Volume 6, Issue 4, 2018-2019, Pages 497-505]
  • Kinetics Kinetics of biodegradable film drying in microwave oven [Volume 6, Issue 1, 2018-2019, Pages 1-8]
  • Konjac gum Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
  • Kurdistan Province Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]
L
  • Lactobacillus acidophilus Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Lemon Sour lemon drying by hot air drying under ultrasonic pre-treatment [Volume 6, Issue 2, 2018-2019, Pages 233-245]
  • Loading Biological Properties Classification of Pear Fruit in Dynamic and Static Loading using Artificial Neural Network [Volume 6, Issue 4, 2018-2019, Pages 507-520]
  • Lycopene Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]
M
  • Maceration The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Machine vision Study of color and textural feature variation of carp meat using image processing [Volume 6, Issue 2, 2018-2019, Pages 257-276]
  • Maltodextrin Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Mathematical model Comparison of mathematical models and artificial neural network for prediction of moisture ration of orange slices during drying process [Volume 6, Issue 2, 2018-2019, Pages 161-174]
  • Meat Study of color and textural feature variation of carp meat using image processing [Volume 6, Issue 2, 2018-2019, Pages 257-276]
  • Metal oxide sensors Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • Microalgae Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Microstructure Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
  • Microwave Effect of physical parameters on uniformity of temperature profile of Pistachio (Fandoghi cv.) during microwave heating [Volume 6, Issue 3, 2018-2019, Pages 363-378]
  • Microwave Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Microwave dryer Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]
  • Microwave oven Kinetics of biodegradable film drying in microwave oven [Volume 6, Issue 1, 2018-2019, Pages 1-8]
  • Microwaves pretreatment Pretreatment with microwaves and its effect on extracted oil quality from Milk thistle (Silybum marianum L.) seed from Iranian ecotype, namely Babak Castle [Volume 6, Issue 4, 2018-2019, Pages 483-496]
  • Milk thistle seed oil Pretreatment with microwaves and its effect on extracted oil quality from Milk thistle (Silybum marianum L.) seed from Iranian ecotype, namely Babak Castle [Volume 6, Issue 4, 2018-2019, Pages 483-496]
  • Mltogenic amylase Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Modeling Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Modeling Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Multilayer perceptron neural network Experimental evaluation and modeling of paddy rice drying in convective dryer by artificial neural network [Volume 6, Issue 4, 2018-2019, Pages 497-505]
N
  • Nanobiocatalyst Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Nanocomposite Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Nano-emulsion Encapsulation of Lemon essential oil (Citrus Limon L.) in Chitosan-Modified starch complex by Sonication [Volume 6, Issue 1, 2018-2019, Pages 19-30]
  • Nanofibers Preparation and Evaluation of Bitter Vetch Protein /Chitosan Composite Nanofibers by Electrospinning and its Use to Encapsulate Peppermint Essential Oil [Volume 6, Issue 1, 2018-2019, Pages 9-18]
  • Nanomagnetic Cross-linked enzyme aggregates Co-immobilization of α-amylase and Maltogenic Amylase by Nanomagnetic Combi-Cross-linked Enzyme Aggregates for High Maltose syrup Production From Corn Starch [Volume 6, Issue 2, 2018-2019, Pages 201-218]
  • Non-destructive Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
O
  • Ohmic Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices [Volume 6, Issue 2, 2018-2019, Pages 247-256]
  • Olfactory Machine Detection of pumpkin puree adulteration in tomato paste using a gas sensor array [Volume 6, Issue 1, 2018-2019, Pages 137-148]
  • Olfactory machine systems olfactory machine system,an effective solution for detection of adulteration in rosewater [Volume 6, Issue 1, 2018-2019, Pages 75-89]
  • Optimization Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Optimization Important Iranian pistachio kernel cultivars infra red roasting optimization by RSM [Volume 6, Issue 1, 2018-2019, Pages 121-136]
  • Orange Comparison of mathematical models and artificial neural network for prediction of moisture ration of orange slices during drying process [Volume 6, Issue 2, 2018-2019, Pages 161-174]
  • Osmotic pretreatment Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
P
  • Paddy rice Experimental evaluation and modeling of paddy rice drying in convective dryer by artificial neural network [Volume 6, Issue 4, 2018-2019, Pages 497-505]
  • Pattern Recognition Detection of pumpkin puree adulteration in tomato paste using a gas sensor array [Volume 6, Issue 1, 2018-2019, Pages 137-148]
  • Pear Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
  • Pear Biological Properties Classification of Pear Fruit in Dynamic and Static Loading using Artificial Neural Network [Volume 6, Issue 4, 2018-2019, Pages 507-520]
  • Pectinase Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process [Volume 6, Issue 1, 2018-2019, Pages 45-54]
  • Peppermint Exergy and Energy Analyses for Solar Drying of Peppermint (Mentha piperita) With a Double-pass Collector [Volume 6, Issue 3, 2018-2019, Pages 421-439]
  • Pepsin Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis [Volume 6, Issue 4, 2018-2019, Pages 583-599]
  • Phenolic compounds Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
  • Phenolic compounds Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Physical Properties Determination of pear bruises due to a thin edge compression load by CT scan method [Volume 6, Issue 3, 2018-2019, Pages 305-321]
  • Physical Properties Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
  • Physico-chemical properties The effect of different methods of roasting on the physico-chemical properties of wild almond [Volume 6, Issue 1, 2018-2019, Pages 55-73]
  • Physicochemical properties Pretreatment with microwaves and its effect on extracted oil quality from Milk thistle (Silybum marianum L.) seed from Iranian ecotype, namely Babak Castle [Volume 6, Issue 4, 2018-2019, Pages 483-496]
  • Physicochemical prroperteis Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]
  • Physiological properties Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices [Volume 6, Issue 2, 2018-2019, Pages 247-256]
  • Pistachio Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Pretreatment Investigating the effects of blanching and ohmic heating at microwave drying on some quality characteristics of carrot slices [Volume 6, Issue 2, 2018-2019, Pages 247-256]
  • Propolis The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Propolis Investigation of the effect of Propolis ethanolic extract on the physicochemical, microstructural, antioxidant and antimicrobial properties of starch-gelatin-polyvinyl alcohol blend film [Volume 6, Issue 4, 2018-2019, Pages 567-581]
Q
  • Qualitative classification Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea [Volume 6, Issue 3, 2018-2019, Pages 351-362]
  • Quality evaluation Study of color and textural feature variation of carp meat using image processing [Volume 6, Issue 2, 2018-2019, Pages 257-276]
  • Quince Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Quince fruit Study on infrared drying kinetics of quince slices and modelling of drying process using genetic algorithm-artificial neural networks (GA-ANNs) [Volume 6, Issue 2, 2018-2019, Pages 175-186]
  • Quince Seed Mucilage Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties [Volume 6, Issue 4, 2018-2019, Pages 533-547]
R
  • Raw juice Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process [Volume 6, Issue 1, 2018-2019, Pages 45-54]
  • Resistant starch Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
  • Response surface Modeling and determination of optimized conditions of microwave pistachio (Ahmadaghaee cv.) thermal process using the response surface Methodology [Volume 6, Issue 2, 2018-2019, Pages 277-292]
  • Response surface method Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Response surface methodology Estimation of the chicken meat freshness using of color image processing and response surface methods [Volume 6, Issue 1, 2018-2019, Pages 91-103]
  • Rice bran Effect of process conditions and formulation on physicochemical and functional properties of textured fiber supplement (tomato pomace-rice bran) [Volume 6, Issue 4, 2018-2019, Pages 549-565]
  • Rice bran sourdough Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Roasting The effect of different methods of roasting on the physico-chemical properties of wild almond [Volume 6, Issue 1, 2018-2019, Pages 55-73]
  • Roasting Important Iranian pistachio kernel cultivars infra red roasting optimization by RSM [Volume 6, Issue 1, 2018-2019, Pages 121-136]
  • Rosewater olfactory machine system,an effective solution for detection of adulteration in rosewater [Volume 6, Issue 1, 2018-2019, Pages 75-89]
  • RSM Important Iranian pistachio kernel cultivars infra red roasting optimization by RSM [Volume 6, Issue 1, 2018-2019, Pages 121-136]
S
  • Sage seed gum Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm [Volume 6, Issue 3, 2018-2019, Pages 323-339]
  • Sensitivity analysis Estimation of the chicken meat freshness using of color image processing and response surface methods [Volume 6, Issue 1, 2018-2019, Pages 91-103]
  • Sensory evaluation Mathematical modeling of hot-air drying process of quince slices with pretreatment of osmotic dehydration: Determination of effective diffusivity coefficient and activation energy [Volume 6, Issue 1, 2018-2019, Pages 105-120]
  • Sesame oil Feasibility of using a cylindrical resonator sensor for adulteration detection in sesame oil [Volume 6, Issue 3, 2018-2019, Pages 409-420]
  • Sourdough bread qualities Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method [Volume 6, Issue 3, 2018-2019, Pages 379-397]
  • Spice Potential of electronic nose based on temperature-modulated metal oxide gas sensors for detection of geographical origin of spices [Volume 6, Issue 2, 2018-2019, Pages 219-231]
  • Spontaneous Nanoemulsion Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties [Volume 6, Issue 4, 2018-2019, Pages 533-547]
  • Spray drying Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method [Volume 6, Issue 3, 2018-2019, Pages 441-453]
  • Structural properties Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method [Volume 6, Issue 2, 2018-2019, Pages 187-200]
  • Sugar Beet Enzymatic pre-treatment of raw sugar beet juice using pectinase to improve the conventional purification process [Volume 6, Issue 1, 2018-2019, Pages 45-54]
T
  • Temperature distribution Effect of physical parameters on uniformity of temperature profile of Pistachio (Fandoghi cv.) during microwave heating [Volume 6, Issue 3, 2018-2019, Pages 363-378]
  • Temperature modulation Potential of electronic nose based on temperature-modulated metal oxide gas sensors for detection of geographical origin of spices [Volume 6, Issue 2, 2018-2019, Pages 219-231]
  • Tocopherols Pretreatment with microwaves and its effect on extracted oil quality from Milk thistle (Silybum marianum L.) seed from Iranian ecotype, namely Babak Castle [Volume 6, Issue 4, 2018-2019, Pages 483-496]
  • Tomato Paste Detection of pumpkin puree adulteration in tomato paste using a gas sensor array [Volume 6, Issue 1, 2018-2019, Pages 137-148]
  • Tomato pomace Effect of process conditions and formulation on physicochemical and functional properties of textured fiber supplement (tomato pomace-rice bran) [Volume 6, Issue 4, 2018-2019, Pages 549-565]
  • Total phenolic compound The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Traditional dryer Determination of method and optimum conditions for saffron stigmas drying producted in Kurdistan [Volume 6, Issue 1, 2018-2019, Pages 31-44]
U
  • Ultrasonic Bath Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties [Volume 6, Issue 4, 2018-2019, Pages 533-547]
  • Ultrasound Sour lemon drying by hot air drying under ultrasonic pre-treatment [Volume 6, Issue 2, 2018-2019, Pages 233-245]
  • Ultrasound The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis [Volume 6, Issue 2, 2018-2019, Pages 293-304]
  • Ultrasound bath Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath [Volume 6, Issue 4, 2018-2019, Pages 455-466]
W
  • Whey Protein Isolated Investigation of ultrasonic bath, surfactant to oil ratio and quince seed mucilage concentration effect on spontaneous nanoemulsion properties [Volume 6, Issue 4, 2018-2019, Pages 533-547]
  • Wild almond The effect of different methods of roasting on the physico-chemical properties of wild almond [Volume 6, Issue 1, 2018-2019, Pages 55-73]
Z
  • Zein Electro-Encapsulation of Lycopene in Protein Microfiber Structure: Physicochemical and Bioaccessibility Characteristics [Volume 6, Issue 4, 2018-2019, Pages 467-481]