Innovative Food Technologies

Keyword Index

D

Damaged starch Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І) [Volume 7, Issue 1, 2019-2020, Pages 115-147]
Design Design, fabrication and evaluation of continuous fluids processing system using microwave technology [Volume 7, Issue 4, 2019-2020, Pages 611-625]
Distance Determination of performance parameters of infrared dryer to increase drying performance and uniformity of heat distribution [Volume 7, Issue 2, 2019-2020, Pages 313-326]
Dough alveograph parameters Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ) [Volume 7, Issue 2, 2019-2020, Pages 163-187]
Dried apple slice Effect of ozone washing and UV irradiation on pesticide residues and physical and sensorial properties of dried slices produced by apples obtained from various regions of Urmia city [Volume 7, Issue 2, 2019-2020, Pages 257-276]
Drying Modeling and Optimization of Energy Parameters in Rosmarinus officinalis Drying with Microwave Pretreatment [Volume 7, Issue 1, 2019-2020, Pages 17-29]
Drying Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer [Volume 7, Issue 3, 2019-2020, Pages 447-460]
Drying Generalized Empirical Correlations for drying of thin layer hawthorn in a tray dryer [Volume 7, Issue 1, 2019-2020, Pages 149-161]
Drying Modeling of Blackberry Drying Process by Double sided infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 7, Issue 2, 2019-2020, Pages 201-210]
Drying kinetics The effects of temperature, air speed and IR radiation on drying kinetics and some quality factors of saffron [Volume 7, Issue 1, 2019-2020, Pages 97-113]
Drying rate constant coefficient Investigation of the effect of ultrasonic pre-treatments and different drying methods on the mass transfer parameters of quince fruit drying [Volume 7, Issue 3, 2019-2020, Pages 327-346]

E

Egg Evaluation of the effect of UV light on the biochemical properties of egg internal contents using the response surface method [Volume 7, Issue 3, 2019-2020, Pages 365-378]
Electrical conductivity Investigating effect of physical factors on ohmic thermal process performance in sour orange juice processing [Volume 7, Issue 1, 2019-2020, Pages 1-15]
Electrical conductivity Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method [Volume 7, Issue 3, 2019-2020, Pages 417-431]
Electrochemical sensors New method for evaluating the concentration of lactoferrin protein in infant formula using electrochemical sensors technology [Volume 7, Issue 4, 2019-2020, Pages 627-640]
Electrode type Behavior of ohmic heating of carrot juice affected by electrode and voltage gradient [Volume 7, Issue 1, 2019-2020, Pages 31-40]
Encapsulation Encapsulation of Barije (ّFerula gummosa) essential oil in nanoliposomal system and evaluation of its physical and antimicrobial properties [Volume 7, Issue 1, 2019-2020, Pages 71-83]
Encapsulation Investigation of Lactobacillus plantarum and Phytosterol co-encapsulation by complex coacervation [Volume 7, Issue 3, 2019-2020, Pages 461-478]
Energy optimization Modeling and Optimization of Energy Parameters in Rosmarinus officinalis Drying with Microwave Pretreatment [Volume 7, Issue 1, 2019-2020, Pages 17-29]
Exergy Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer [Volume 7, Issue 3, 2019-2020, Pages 447-460]
Extraction oil Optimization of hemp (Canabis Sativa L.) seed oil extraction process by ohmic process and response surface methodology [Volume 7, Issue 4, 2019-2020, Pages 581-596]

G

Garlic Evaluation of some thermodynamic and physical properties of garlic different thickness under drying by microwave method with ultrasonic pretreatment [Volume 7, Issue 4, 2019-2020, Pages 641-657]
Gelatin Effect of bees beeswax on gelatin properties extracted from common carp scale (Cyprinus carpio) [Volume 7, Issue 1, 2019-2020, Pages 57-69]
Gelatin Preparation and characterization of Mentha nanoemulsions using gelatin- polysorbate 20 based multicomponent stabilizer system as food Preservative [Volume 7, Issue 4, 2019-2020, Pages 597-610]
Generalized Correlations Generalized Empirical Correlations for drying of thin layer hawthorn in a tray dryer [Volume 7, Issue 1, 2019-2020, Pages 149-161]
Genetic algorithm Analysis of the the impact response of pomegranate fruit to determine its maturity stage [Volume 7, Issue 3, 2019-2020, Pages 347-363]
Genetic algorithm Generalized Empirical Correlations for drying of thin layer hawthorn in a tray dryer [Volume 7, Issue 1, 2019-2020, Pages 149-161]
Genetic algorithm Modeling of Blackberry Drying Process by Double sided infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 7, Issue 2, 2019-2020, Pages 201-210]
Gluten proteins Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І) [Volume 7, Issue 1, 2019-2020, Pages 115-147]
Grape juice Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method [Volume 7, Issue 3, 2019-2020, Pages 417-431]
Gum Arabic Microencapsulation of cardamom essential oil with gum arabic, maltodextrin and inulin and the investigation of their physical-chemical properties [Volume 7, Issue 3, 2019-2020, Pages 433-446]

M

Maltodextrin Microencapsulation of cardamom essential oil with gum arabic, maltodextrin and inulin and the investigation of their physical-chemical properties [Volume 7, Issue 3, 2019-2020, Pages 433-446]
Maltodextrin Optimization and modeling of mass transfer kinetics during foam-mat drying of date syrup [Volume 7, Issue 4, 2019-2020, Pages 535-550]
Mass changes Indirect Estimation of Mass and Shape Ratio Changes of Aloe vera gel Coated Cherry Tomatoes Using Image Processing Technique [Volume 7, Issue 4, 2019-2020, Pages 551-565]
Medlar Computer Vision System Applied to Classification of Medlar (Mespilus germanica) during ripening stage at cold storage [Volume 7, Issue 3, 2019-2020, Pages 403-415]
Mentha essential oil Preparation and characterization of Mentha nanoemulsions using gelatin- polysorbate 20 based multicomponent stabilizer system as food Preservative [Volume 7, Issue 4, 2019-2020, Pages 597-610]
Microencapsulation Microencapsulation of cardamom essential oil with gum arabic, maltodextrin and inulin and the investigation of their physical-chemical properties [Volume 7, Issue 3, 2019-2020, Pages 433-446]
Microwave Blackberry drying with various pretreatments of thermal, pulsed, chemical and mechanical using convective -infrared combined method [Volume 7, Issue 2, 2019-2020, Pages 277-298]
Microwave Evaluation of some thermodynamic and physical properties of garlic different thickness under drying by microwave method with ultrasonic pretreatment [Volume 7, Issue 4, 2019-2020, Pages 641-657]
Microwave Design, fabrication and evaluation of continuous fluids processing system using microwave technology [Volume 7, Issue 4, 2019-2020, Pages 611-625]
Microwave dryer Investigation of drying process of different Iranian rice cultivars by Ohmic pre-treatment in microwave dryer and modeling by response surface methodology and artificial neural network [Volume 7, Issue 4, 2019-2020, Pages 497-515]
Milk Production of Functional Fermented Milk by Lactobacilli Isolated from Traditional Iranian Dairy Products [Volume 7, Issue 2, 2019-2020, Pages 243-255]
Minimum viscosity Prediction of some chemical and physicochemical properties of white rice grain samples using near-infrared spectroscopy(NIRS) analysis [Volume 7, Issue 1, 2019-2020, Pages 85-95]
Moisture diffusion coefficient Investigation of the effect of ultrasonic pre-treatments and different drying methods on the mass transfer parameters of quince fruit drying [Volume 7, Issue 3, 2019-2020, Pages 327-346]
Multivariate analysis Computer Vision System Applied to Classification of Medlar (Mespilus germanica) during ripening stage at cold storage [Volume 7, Issue 3, 2019-2020, Pages 403-415]

S

Shape ratio Indirect Estimation of Mass and Shape Ratio Changes of Aloe vera gel Coated Cherry Tomatoes Using Image Processing Technique [Volume 7, Issue 4, 2019-2020, Pages 551-565]
Shelf-life Effect of biodegradable films based on chitosan/polyvinyl alcohol/fish gelatin incorporated with cinnamaldehyde on shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillets [Volume 7, Issue 2, 2019-2020, Pages 223-242]
Shrinkage Evaluation of some thermodynamic and physical properties of garlic different thickness under drying by microwave method with ultrasonic pretreatment [Volume 7, Issue 4, 2019-2020, Pages 641-657]
Solvent retention capacity Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І) [Volume 7, Issue 1, 2019-2020, Pages 115-147]
Solvent retention capacity Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ) [Volume 7, Issue 2, 2019-2020, Pages 163-187]
Solvent retention capacity Evaluation of relationship between solvent retention capacity tests, secondary structures of proteins and amino acid content of triticale flour (ІІІ) [Volume 7, Issue 3, 2019-2020, Pages 379-402]
Sound Analysis Analysis of the the impact response of pomegranate fruit to determine its maturity stage [Volume 7, Issue 3, 2019-2020, Pages 347-363]
Sour orange Investigating effect of physical factors on ohmic thermal process performance in sour orange juice processing [Volume 7, Issue 1, 2019-2020, Pages 1-15]
Spectrometry (NIR) Prediction of some chemical and physicochemical properties of white rice grain samples using near-infrared spectroscopy(NIRS) analysis [Volume 7, Issue 1, 2019-2020, Pages 85-95]
Supplemental diagnostic solvents Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ) [Volume 7, Issue 2, 2019-2020, Pages 163-187]

T

Tarom Enzymatic extraction of rice-bran protein from Tarom variety and its functional effects on Physico-Chemical properties of low-fat yogurt [Volume 7, Issue 2, 2019-2020, Pages 299-311]
Technological Capability Investigation of technological capabilities and bioactive properties of Typha stem polysaccharide [Volume 7, Issue 4, 2019-2020, Pages 567-580]
Temperature distribution Design, fabrication and evaluation of continuous fluids processing system using microwave technology [Volume 7, Issue 4, 2019-2020, Pages 611-625]
Texture Intelligent Modeling of Bread texture Acoustic Measurement Method and Artificial Neural Network (Case Study: Enriched Bread with Chia) [Volume 7, Issue 4, 2019-2020, Pages 517-534]
Thermal Conductivity Effects of Electrode Type and Voltage Gradient on Grape Juice Concentration by Ohmic Heating Method [Volume 7, Issue 3, 2019-2020, Pages 417-431]
Thermal Efficiency Modeling and Optimization of Energy Parameters in Rosmarinus officinalis Drying with Microwave Pretreatment [Volume 7, Issue 1, 2019-2020, Pages 17-29]
Tray Dryer Generalized Empirical Correlations for drying of thin layer hawthorn in a tray dryer [Volume 7, Issue 1, 2019-2020, Pages 149-161]
Tween 20 Preparation and characterization of Mentha nanoemulsions using gelatin- polysorbate 20 based multicomponent stabilizer system as food Preservative [Volume 7, Issue 4, 2019-2020, Pages 597-610]
Two-Way Infrared Modeling of Blackberry Drying Process by Double sided infrared System using Genetic Algorithm–Artificial Neural Network Method [Volume 7, Issue 2, 2019-2020, Pages 201-210]
Typha stem Investigation of technological capabilities and bioactive properties of Typha stem polysaccharide [Volume 7, Issue 4, 2019-2020, Pages 567-580]

Innovative Food Technologies

Keyword Index

A

B

C

D

E

F

G

H

I

J

L

M

N

O

P

Q

R

S

T

U

V

W