Innovative Food Technologies

Innovative Food Technologies

Keyword Index
A
  • Active packaging Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]
  • ANNs Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Anti-corrosion Extraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitor [Volume 9, Issue 1, 2021-2022, Pages 27-46]
  • Antimicrobial activity Evaluation of stability antimicrobial and antioxidant activity of macromulsion and nanoemulsion of rosemary essential oil [Volume 9, Issue 3, 2021-2022, Pages 195-207]
  • Antimicrobial packaging Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Antioxidant activity Evaluation of stability antimicrobial and antioxidant activity of macromulsion and nanoemulsion of rosemary essential oil [Volume 9, Issue 3, 2021-2022, Pages 195-207]
  • Apple Near infrared hyperspectral imaging for non-destructive determination of pH value in red delicious apple fruit during shelf life [Volume 9, Issue 2, 2021-2022, Pages 99-111]
  • Apple Prediction of peroxidase activity using near infrared hyperspectral imaging in red delicious apple fruit during storage time [Volume 9, Issue 3, 2021-2022, Pages 239-254]
  • Apple Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract [Volume 9, Issue 4, 2021-2022, Pages 345-364]
  • Arabic Gum Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
B
  • Biodegradable Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]
  • Browning Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract [Volume 9, Issue 4, 2021-2022, Pages 345-364]
C
  • Camel meat Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Carriers agent Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Chickpea Development and evaluation of chickpea classification system based on visible image processing technology and artificial neural network [Volume 9, Issue 2, 2021-2022, Pages 181-193]
  • Chitosan Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Chitosan Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Chitosan nanoparticles Investigating the effect of nanoparticle concentration and oil content on the physical stability of Pickering emulsion stabilized by chitosan nanoparticles [Volume 9, Issue 2, 2021-2022, Pages 167-179]
  • Chlorophyll" Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste [Volume 9, Issue 4, 2021-2022, Pages 309-329]
  • Cinnamaldehyde Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Classification Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Classification Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
D
  • Dietary fiber Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Digestion The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
  • Dill Effects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and Savory [Volume 9, Issue 1, 2021-2022, Pages 13-26]
  • Discriminant analysis methods Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
  • Dragee Modeling of the panning process in the production of hazelnut dragees [Volume 9, Issue 1, 2021-2022, Pages 1-12]
  • Drying Investigation of the effective factors in hot air drying process on quality characteristics of lentil [Volume 9, Issue 3, 2021-2022, Pages 209-221]
E
  • Echium amoenum Powder Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Electroestatic collector Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Electrospinning Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Electrospun nanofibers Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
F
  • Fat content Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Fatty acid Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Fermentation Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Finite Element Finite element simulation and development of a LED-based photoacoustic spectroscopy system for quality assessment of some food liquids [Volume 9, Issue 4, 2021-2022, Pages 383-405]
  • Foam mat drying Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Freeze Drying Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Freshness Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Fuzzy logic The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
G
  • Gamma irradiation Effects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and Savory [Volume 9, Issue 1, 2021-2022, Pages 13-26]
  • Glucose release The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
  • Grapefruit peel essential Oil Effect of homogenization on encapsulation of grapefruit (Citrus paradisi) peel essential oil with basil seed gum [Volume 9, Issue 3, 2021-2022, Pages 223-238]
H
  • Hard Panning Modeling of the panning process in the production of hazelnut dragees [Volume 9, Issue 1, 2021-2022, Pages 1-12]
  • Hawthorn Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
  • Hempseed oil Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Homogenization Effect of homogenization on encapsulation of grapefruit (Citrus paradisi) peel essential oil with basil seed gum [Volume 9, Issue 3, 2021-2022, Pages 223-238]
I
  • Image Processing Development and evaluation of chickpea classification system based on visible image processing technology and artificial neural network [Volume 9, Issue 2, 2021-2022, Pages 181-193]
  • Image Processing Application of image processing and artificial neural networks as a non-destructive approach to prediction of fat content and classification of camel meat [Volume 9, Issue 2, 2021-2022, Pages 129-147]
  • Image Processing Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
M
  • Maltodextrin Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder [Volume 9, Issue 2, 2021-2022, Pages 149-165]
  • Microcapsule stability" Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste [Volume 9, Issue 4, 2021-2022, Pages 309-329]
  • Microencapsulation Effect of homogenization on encapsulation of grapefruit (Citrus paradisi) peel essential oil with basil seed gum [Volume 9, Issue 3, 2021-2022, Pages 223-238]
  • Microwave Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Modeling Modeling of the panning process in the production of hazelnut dragees [Volume 9, Issue 1, 2021-2022, Pages 1-12]
  • Modeling The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
  • Mushroom Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus) [Volume 9, Issue 1, 2021-2022, Pages 47-61]
N
  • Nanocomposite Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus) [Volume 9, Issue 1, 2021-2022, Pages 47-61]
  • Nanocomposite Coating Investigation and modeling of lemon properties with different coatings under storage conditions with artificial neural network and regression models [Volume 9, Issue 4, 2021-2022, Pages 289-307]
  • Non-destructive Near infrared hyperspectral imaging for non-destructive determination of pH value in red delicious apple fruit during shelf life [Volume 9, Issue 2, 2021-2022, Pages 99-111]
  • Non-destructive Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • Non-destructive Prediction of peroxidase activity using near infrared hyperspectral imaging in red delicious apple fruit during storage time [Volume 9, Issue 3, 2021-2022, Pages 239-254]
O
  • Oxidative stability Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
P
  • Pectin Extraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitor [Volume 9, Issue 1, 2021-2022, Pages 27-46]
  • Pheophytin" Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste [Volume 9, Issue 4, 2021-2022, Pages 309-329]
  • Physical stability" Investigating the effect of nanoparticle concentration and oil content on the physical stability of Pickering emulsion stabilized by chitosan nanoparticles [Volume 9, Issue 2, 2021-2022, Pages 167-179]
  • Phytic acid Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Pickering emulsion Investigating the effect of nanoparticle concentration and oil content on the physical stability of Pickering emulsion stabilized by chitosan nanoparticles [Volume 9, Issue 2, 2021-2022, Pages 167-179]
  • Poly(&epsilon Electrospinning of cinnamaldehyde in chitosan/poly(ε-caprolactone) hybrid nanofibers: the investigation of physicomechanical, structural, and antimicrobial properties for food biopackaging exploits [Volume 9, Issue 3, 2021-2022, Pages 269-287]
  • Polyethylene Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus) [Volume 9, Issue 1, 2021-2022, Pages 47-61]
  • Postharvest shelf life Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]
Q
  • Qualitative characteristics Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus) [Volume 9, Issue 1, 2021-2022, Pages 47-61]
  • Quality properties Investigation and modeling of lemon properties with different coatings under storage conditions with artificial neural network and regression models [Volume 9, Issue 4, 2021-2022, Pages 289-307]
R
  • Rainbow trout (Oncorhynchus mykiss) Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • Resistance Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • Rheology and Physicochemical Effect of homogenization on encapsulation of grapefruit (Citrus paradisi) peel essential oil with basil seed gum [Volume 9, Issue 3, 2021-2022, Pages 223-238]
  • Ripeness Classification of hawthorn fruit based on ripeness level by machine vision [Volume 9, Issue 4, 2021-2022, Pages 331-344]
  • Rosemary essential oil Evaluation of stability antimicrobial and antioxidant activity of macromulsion and nanoemulsion of rosemary essential oil [Volume 9, Issue 3, 2021-2022, Pages 195-207]
S
  • Sensitivity analysis Investigation and modeling of lemon properties with different coatings under storage conditions with artificial neural network and regression models [Volume 9, Issue 4, 2021-2022, Pages 289-307]
  • Shelf life Near infrared hyperspectral imaging for non-destructive determination of pH value in red delicious apple fruit during shelf life [Volume 9, Issue 2, 2021-2022, Pages 99-111]
  • Shelf life Prediction of peroxidase activity using near infrared hyperspectral imaging in red delicious apple fruit during storage time [Volume 9, Issue 3, 2021-2022, Pages 239-254]
  • Shelf-life Effects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and Savory [Volume 9, Issue 1, 2021-2022, Pages 13-26]
  • Sodium metabisulfite Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract [Volume 9, Issue 4, 2021-2022, Pages 345-364]
  • Sorting Development and evaluation of chickpea classification system based on visible image processing technology and artificial neural network [Volume 9, Issue 2, 2021-2022, Pages 181-193]
  • Spray dryer Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder [Volume 9, Issue 4, 2021-2022, Pages 365-382]
  • Starch The use of fuzzy logic table look-up scheme for modeling of glucose release from wheat starches [Volume 9, Issue 3, 2021-2022, Pages 255-268]
  • Strawberry Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]
  • Sugar Crystallization Modeling of the panning process in the production of hazelnut dragees [Volume 9, Issue 1, 2021-2022, Pages 1-12]
  • Sweet Lemon Investigation and modeling of lemon properties with different coatings under storage conditions with artificial neural network and regression models [Volume 9, Issue 4, 2021-2022, Pages 289-307]
T
  • Temperature Investigation of the effective factors in hot air drying process on quality characteristics of lentil [Volume 9, Issue 3, 2021-2022, Pages 209-221]
  • Texture Development and evaluation of chickpea classification system based on visible image processing technology and artificial neural network [Volume 9, Issue 2, 2021-2022, Pages 181-193]
  • Texture properties Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • Tomato waste Extraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitor [Volume 9, Issue 1, 2021-2022, Pages 27-46]
U
  • Ultrasonic extraction Extraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitor [Volume 9, Issue 1, 2021-2022, Pages 27-46]
  • Ultrasound Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration [Volume 9, Issue 1, 2021-2022, Pages 81-97]
  • Utrica dioica" Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste [Volume 9, Issue 4, 2021-2022, Pages 309-329]
W
  • Wheat bran Effect of fermentation and microwave radiation processes on physicochemical properties of wheat bran [Volume 9, Issue 1, 2021-2022, Pages 63-79]
  • Whey Protein Isolate-Inulin Conjugates Evaluation of Physicochemical and Organoleptic Properties of Dried Apple Slices with Whey Protein Isolate-Inulin Conjugates and Apple Extract [Volume 9, Issue 4, 2021-2022, Pages 345-364]
Z
  • Zein Evaluation the effect of biodegradable active packaging based on Zein containing Zataria multiflora essential oil on postharvest shelf life of strawberry [Volume 9, Issue 2, 2021-2022, Pages 113-127]