Innovative Food Technologies

Innovative Food Technologies

Keyword Index
A
  • Active packaging Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]
  • Adulteration Implementation of a portable electronic tongue system for detection of sodium benzoate adulteration in tomato paste [Volume 8, Issue 2, 2020-2021, Pages 295-308]
  • Alkaline processing method Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
  • Anthocyanins Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Antibiotic Fabrication and implementation of a biosensor for health evaluation in raw milk [Volume 8, Issue 4, 2020-2021, Pages 457-468]
  • Antioxidant Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
  • Antioxidant activity Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Antioxidant activity Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Antioxidant activity The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Astaxanthin Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
B
  • Barberry Preparation of barberry powder produced by foam mat method and the effect of dryer temperature on its properties [Volume 8, Issue 2, 2020-2021, Pages 253-272]
  • Biodegradable films Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Biosensor Fabrication and implementation of a biosensor for health evaluation in raw milk [Volume 8, Issue 4, 2020-2021, Pages 457-468]
  • Black Tea leave Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Butcher&rsquo Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake [Volume 8, Issue 3, 2020-2021, Pages 365-382]
C
  • Calcium alginate Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
  • Camel milk cream Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Carboxymethyl cellulose Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Cylindrical sensor Feasibility study on detecting different types of sugar solutions using a dielectric resonator sensor [Volume 8, Issue 4, 2020-2021, Pages 415-429]
D
  • Defective oranges Design and construction of an automatic detection system for orange defects using an attunable lightness algorithm [Volume 8, Issue 1, 2020-2021, Pages 13-28]
  • Dielectric power spectroscopy Feasibility study on detecting different types of sugar solutions using a dielectric resonator sensor [Volume 8, Issue 4, 2020-2021, Pages 415-429]
E
  • Edible coating Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Edible coating Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
  • Effective moisture diffusivity The effect of different drying conditions on effective moisture diffusivity, specific energy consumption and extraction efficiency of Melissa officinalis essential oil [Volume 8, Issue 1, 2020-2021, Pages 129-138]
  • Electrochemical impedance spectroscopy Fabrication and implementation of a biosensor for health evaluation in raw milk [Volume 8, Issue 4, 2020-2021, Pages 457-468]
  • Electronic tongue Implementation of a portable electronic tongue system for detection of sodium benzoate adulteration in tomato paste [Volume 8, Issue 2, 2020-2021, Pages 295-308]
  • Encapsulation Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake [Volume 8, Issue 3, 2020-2021, Pages 365-382]
  • Encapsulation The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
F
  • Film and Coating Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
  • Fish gelatin Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Flavonoid compounds Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Flixweed Seeds Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Food Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
  • Food Packaging Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Freezing Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
  • Fuzzy logic Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
G
  • Grape Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Green beans The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
H
  • Half-life Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
  • Hill climbing algorithm Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
I
  • Image Processing Predicting Some Quality Properties of Different White Rice Varieties by Image Processing Technology [Volume 8, Issue 1, 2020-2021, Pages 1-11]
  • Image Processing Design and construction of an automatic detection system for orange defects using an attunable lightness algorithm [Volume 8, Issue 1, 2020-2021, Pages 13-28]
  • Image processing algorithm Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
L
  • Lactic Acid Bacteria Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
  • Lactobacillus reuteri Investigation of physicochemical properties of Lactobacillus ruteri microorganism coated with two layers of sodium alginate and mastic gum( Pistacia atlantica subsp. kurdica) [Volume 8, Issue 4, 2020-2021, Pages 399-414]
  • Lightness correction algorithm Design and construction of an automatic detection system for orange defects using an attunable lightness algorithm [Volume 8, Issue 1, 2020-2021, Pages 13-28]
  • Low-fat mayonnaise Feasibility of Preservative-free Mayonnaise Production by Ultrasonication: Evaluation of Physicochemical and Sensorial Properties of the Product During the Shelf Life [Volume 8, Issue 1, 2020-2021, Pages 139-156]
  • L. plantarum KMC45 Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
M
  • Machine vision Design and construction of an automatic detection system for orange defects using an attunable lightness algorithm [Volume 8, Issue 1, 2020-2021, Pages 13-28]
  • Machine vision Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
  • Maltodextrin The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Maltodextrin Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
  • Melissa officinalis The effect of different drying conditions on effective moisture diffusivity, specific energy consumption and extraction efficiency of Melissa officinalis essential oil [Volume 8, Issue 1, 2020-2021, Pages 129-138]
  • Microencapsulation Investigation of physicochemical properties of Lactobacillus ruteri microorganism coated with two layers of sodium alginate and mastic gum( Pistacia atlantica subsp. kurdica) [Volume 8, Issue 4, 2020-2021, Pages 399-414]
  • Microorganism Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
  • Microwave pre-treatment Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Milk Fabrication and implementation of a biosensor for health evaluation in raw milk [Volume 8, Issue 4, 2020-2021, Pages 457-468]
  • Mixture design Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
  • Modeling Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars [Volume 8, Issue 2, 2020-2021, Pages 235-252]
  • Modified atmosphere Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Modified starch Optimization of microencapsulation and stability evaluation of astaxanthin-rich shrimp shell extract [Volume 8, Issue 4, 2020-2021, Pages 469-484]
  • Multiple objective particle swarm algorithm Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Multi-stage solvent extraction Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
O
  • Ohmic-Assisted Extraction Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Ohmic heating The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
  • Oily cake Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake [Volume 8, Issue 3, 2020-2021, Pages 365-382]
  • Optimization Optimizing the simultaneous effect of change in bleaching parameters on the quality of sunflower oil using response surface methodology (RSM) [Volume 8, Issue 1, 2020-2021, Pages 83-95]
  • Optimization Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Oxidation Feasibility of Preservative-free Mayonnaise Production by Ultrasonication: Evaluation of Physicochemical and Sensorial Properties of the Product During the Shelf Life [Volume 8, Issue 1, 2020-2021, Pages 139-156]
P
  • Packaging Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Particle size Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Particle size determination Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
  • Phenolic compounds Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
  • Phenolic Contents Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Physicochemical properties Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]
  • Physicochemical properties The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Polyvinyl alcohol Fabrication and characterization of biocomposite films based on carboxymethyl cellulose/polyvinyl alcohol/fish gelatin for food packaging exploits [Volume 8, Issue 3, 2020-2021, Pages 383-398]
  • Portulaca oleracea The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Potato Starch Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Probiotic Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
  • Probiotic Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
  • Pulsed infrared Effect of pulsed infrared on safranal, crocin and picrocin and color parameters in saffron (Crocus sativus L.) [Volume 8, Issue 3, 2020-2021, Pages 349-363]
Q
  • Quality properties Predicting Some Quality Properties of Different White Rice Varieties by Image Processing Technology [Volume 8, Issue 1, 2020-2021, Pages 1-11]
R
  • Reducing sugars Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
  • Rice Bran Oil Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • Rice single kernels Predicting Some Quality Properties of Different White Rice Varieties by Image Processing Technology [Volume 8, Issue 1, 2020-2021, Pages 1-11]
  • RSM Optimizing the simultaneous effect of change in bleaching parameters on the quality of sunflower oil using response surface methodology (RSM) [Volume 8, Issue 1, 2020-2021, Pages 83-95]
S
  • Sage seed gum Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars [Volume 8, Issue 2, 2020-2021, Pages 235-252]
  • Sensory evaluation Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
  • Shelf life Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]
  • Shelf life Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage [Volume 8, Issue 2, 2020-2021, Pages 199-219]
  • Shelf life Feasibility of Preservative-free Mayonnaise Production by Ultrasonication: Evaluation of Physicochemical and Sensorial Properties of the Product During the Shelf Life [Volume 8, Issue 1, 2020-2021, Pages 139-156]
  • Shelf-life Encapsulated extract of Butcher’s broom (Ruscus hyrcanus L) leaves for improving shelf-life of oily cake [Volume 8, Issue 3, 2020-2021, Pages 365-382]
  • Sieve test Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
  • Sodium benzoate Implementation of a portable electronic tongue system for detection of sodium benzoate adulteration in tomato paste [Volume 8, Issue 2, 2020-2021, Pages 295-308]
  • Special heat The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
  • Spray drying Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating [Volume 8, Issue 3, 2020-2021, Pages 309-324]
  • Spray drying The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method [Volume 8, Issue 3, 2020-2021, Pages 325-335]
  • Strawberry Sensory evaluation of strawberry fruit juice by fuzzy logic and evaluation of antioxidant activity during frozen storage [Volume 8, Issue 1, 2020-2021, Pages 111-128]
  • Strawberry Evaluation of probiotic bioactive edible coating application on qualitative properties of fresh strawberry [Volume 8, Issue 4, 2020-2021, Pages 443-456]
  • Sugar Feasibility study on detecting different types of sugar solutions using a dielectric resonator sensor [Volume 8, Issue 4, 2020-2021, Pages 415-429]
  • Sunflower oil Optimizing the simultaneous effect of change in bleaching parameters on the quality of sunflower oil using response surface methodology (RSM) [Volume 8, Issue 1, 2020-2021, Pages 83-95]
  • Survival Films and coatings containing probiotic microorganisms: A new approach for production of probiotic products [Volume 8, Issue 2, 2020-2021, Pages 173-197]
T
  • Texture Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Thermal Conductivity The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
  • Thermal diffusion coefficient The Effect of Ohmic Heat Process on Thermal Properties of Green Bean Pod [Volume 8, Issue 1, 2020-2021, Pages 29-45]
  • Thixotropic behavior Time-dependent (thixotropic) rheological behavior of sage seed gum in the presence of some salts and sugars [Volume 8, Issue 2, 2020-2021, Pages 235-252]
  • TiO2 Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]
  • Tomato Paste Implementation of a portable electronic tongue system for detection of sodium benzoate adulteration in tomato paste [Volume 8, Issue 2, 2020-2021, Pages 295-308]
  • Total phenolic compounds Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
U
  • Ultrasonication Feasibility of Preservative-free Mayonnaise Production by Ultrasonication: Evaluation of Physicochemical and Sensorial Properties of the Product During the Shelf Life [Volume 8, Issue 1, 2020-2021, Pages 139-156]
  • Ultrasound Optimization of ultrasonic homogenization conditions of camel milk cream using multiple objective particle swarm algorithm [Volume 8, Issue 1, 2020-2021, Pages 47-62]
  • Ultrasound pre-treatment Investigation of Black Tea Leave Pre-treatment by Microwave and Ultrasound to Extract Effective Compounds [Volume 8, Issue 2, 2020-2021, Pages 221-234]
W
  • Weight loss Optimization of edible coating based on modified potato starch and rice bran oil and evaluation of its effect on grape’s shelf life [Volume 8, Issue 2, 2020-2021, Pages 273-294]
  • White sugar Development and Evaluation of an Image Processing Algorithm for Gradation of White Sugar Crystals [Volume 8, Issue 1, 2020-2021, Pages 97-110]
Z
  • Zard olive cultivar Physicochemical characteristics evaluation of Zard olive cultivar prepared with alkaline processing method [Volume 8, Issue 4, 2020-2021, Pages 431-442]
  • ZnO Evaluation of nanocomposite packaging containing Tio2 and ZnO on shelf life and quality changes of apple and grape [Volume 8, Issue 1, 2020-2021, Pages 63-82]