Innovative Food Technologies

Innovative Food Technologies

Keyword Index
A
  • Adulteration Application of Electronic Nose to Detect Pomegranate Paste Adulteration Using Pattern Recognition Methods and Artificial Neural Network [Volume 10, Issue 1, 2022-2023, Pages 35-48]
  • Alfalfa waste Preparation and Characterization of Microcrystalline Cellulose from Lucerne (Medicago sativa) Waste Fibers as Food Additive [Volume 10, Issue 1, 2022-2023, Pages 87-99]
  • Antioxidant activity The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms [Volume 10, Issue 3, 2022-2023, Pages 281-298]
  • Antioxidant property Investigation of antimicrobial, antioxidant and physicochemical properties of active film based on whey protein containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles [Volume 10, Issue 4, 2022-2023, Pages 397-410]
  • Artificial neural network Development of an intelligent machine vision system for the purpose of online quality measurement of rice paddy [Volume 10, Issue 4, 2022-2023, Pages 335-357]
  • Artificial neural networks (ANNS) Evaluation of chicken meat freshness using olfaction machine and artificial neural networks [Volume 10, Issue 4, 2022-2023, Pages 319-333]
B
  • Biodegradable Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract [Volume 10, Issue 3, 2022-2023, Pages 215-228]
  • Biopolymer Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract [Volume 10, Issue 3, 2022-2023, Pages 215-228]
  • Biopolymer Preparation and Characterization of Microcrystalline Cellulose from Lucerne (Medicago sativa) Waste Fibers as Food Additive [Volume 10, Issue 1, 2022-2023, Pages 87-99]
C
  • Camelina oil Study of specification of refined camelina oil and effect of deodorization process on fatty acid composition and tocopherol content [Volume 10, Issue 4, 2022-2023, Pages 359-375]
  • Cantaloupe Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method [Volume 10, Issue 2, 2022-2023, Pages 171-188]
  • Carboxymethylated Starch Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan [Volume 10, Issue 1, 2022-2023, Pages 49-68]
  • Catharanthus roseus L Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. [Volume 10, Issue 2, 2022-2023, Pages 153-169]
  • Cheese analogue Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Chitosan Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
  • Classification Evaluation of chicken meat freshness using olfaction machine and artificial neural networks [Volume 10, Issue 4, 2022-2023, Pages 319-333]
  • Color indexes Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Corn The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
D
  • Decontamination Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Dietry fiber Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour [Volume 10, Issue 2, 2022-2023, Pages 101-118]
  • Drying Investigating the effects of convective drying conditions on some qualitative and bioactive characteristics of cantaloupe slices using the response surface method [Volume 10, Issue 2, 2022-2023, Pages 171-188]
E
  • Edible Film Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil [Volume 10, Issue 2, 2022-2023, Pages 189-201]
  • Edible Film Investigation of antimicrobial, antioxidant and physicochemical properties of active film based on whey protein containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles [Volume 10, Issue 4, 2022-2023, Pages 397-410]
  • Electronic nose Evaluation of chicken meat freshness using olfaction machine and artificial neural networks [Volume 10, Issue 4, 2022-2023, Pages 319-333]
  • Encapsulation Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise [Volume 10, Issue 3, 2022-2023, Pages 229-248]
  • Encapsulation Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [Volume 10, Issue 3, 2022-2023, Pages 249-265]
  • Enzyme Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour [Volume 10, Issue 2, 2022-2023, Pages 101-118]
F
  • Fourier transform-infrared Detection of freezing of Thomson variety orange fruit using Fourier transform-infrared spectroscopy and hyperspectral imaging methods [Volume 10, Issue 3, 2022-2023, Pages 203-214]
  • Freezing Detection of freezing of Thomson variety orange fruit using Fourier transform-infrared spectroscopy and hyperspectral imaging methods [Volume 10, Issue 3, 2022-2023, Pages 203-214]
  • Fresh- cut melon Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
  • Freshness detection Evaluation of chicken meat freshness using olfaction machine and artificial neural networks [Volume 10, Issue 4, 2022-2023, Pages 319-333]
G
  • Gas Sensor Application of Electronic Nose to Detect Pomegranate Paste Adulteration Using Pattern Recognition Methods and Artificial Neural Network [Volume 10, Issue 1, 2022-2023, Pages 35-48]
  • Generalized regression neural network Non-destructive detection of bread staleness using hyperspectral images [Volume 10, Issue 4, 2022-2023, Pages 299-317]
I
  • Image Processing Development of an intelligent machine vision system for the purpose of online quality measurement of rice paddy [Volume 10, Issue 4, 2022-2023, Pages 335-357]
  • Infrared The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
  • Irradiation Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
K
  • Kabkab date seed Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [Volume 10, Issue 3, 2022-2023, Pages 249-265]
L
  • Linear Discriminant Analysis Detection of freezing of Thomson variety orange fruit using Fourier transform-infrared spectroscopy and hyperspectral imaging methods [Volume 10, Issue 3, 2022-2023, Pages 203-214]
  • Low Fat Mayonnaise Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan [Volume 10, Issue 1, 2022-2023, Pages 49-68]
  • Lucerne fibers Preparation and Characterization of Microcrystalline Cellulose from Lucerne (Medicago sativa) Waste Fibers as Food Additive [Volume 10, Issue 1, 2022-2023, Pages 87-99]
M
  • Matlab Development of an intelligent machine vision system for the purpose of online quality measurement of rice paddy [Volume 10, Issue 4, 2022-2023, Pages 335-357]
  • Mayonnaise Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise [Volume 10, Issue 3, 2022-2023, Pages 229-248]
  • Microbial load Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Microcrystalline cellulose Preparation and Characterization of Microcrystalline Cellulose from Lucerne (Medicago sativa) Waste Fibers as Food Additive [Volume 10, Issue 1, 2022-2023, Pages 87-99]
  • Microwave-assisted extraction Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. [Volume 10, Issue 2, 2022-2023, Pages 153-169]
  • Modeling Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP [Volume 10, Issue 2, 2022-2023, Pages 152-135]
  • Modified atmosphere Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
N
  • Nano-chitosan Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan [Volume 10, Issue 1, 2022-2023, Pages 49-68]
  • Nepeta glomerulosa Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise [Volume 10, Issue 3, 2022-2023, Pages 229-248]
  • Non-destructive evaluation Non-destructive detection of bread staleness using hyperspectral images [Volume 10, Issue 4, 2022-2023, Pages 299-317]
  • Nondestructive Test Development of an intelligent machine vision system for the purpose of online quality measurement of rice paddy [Volume 10, Issue 4, 2022-2023, Pages 335-357]
O
  • Ohmic The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms [Volume 10, Issue 3, 2022-2023, Pages 281-298]
  • Oil drop Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer [Volume 10, Issue 3, 2022-2023, Pages 267-279]
  • Olfaction Machine System Application of Electronic Nose to Detect Pomegranate Paste Adulteration Using Pattern Recognition Methods and Artificial Neural Network [Volume 10, Issue 1, 2022-2023, Pages 35-48]
  • Olive pomace Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour [Volume 10, Issue 2, 2022-2023, Pages 101-118]
  • Oliveria decumbens essential oil Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil [Volume 10, Issue 2, 2022-2023, Pages 189-201]
  • Optimization Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. [Volume 10, Issue 2, 2022-2023, Pages 153-169]
  • Orange Detection of freezing of Thomson variety orange fruit using Fourier transform-infrared spectroscopy and hyperspectral imaging methods [Volume 10, Issue 3, 2022-2023, Pages 203-214]
P
  • Perforated-MAP Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP [Volume 10, Issue 2, 2022-2023, Pages 152-135]
  • Phenol The effects of ohmic cooking process on some physical and chemical characteristics of button mushrooms [Volume 10, Issue 3, 2022-2023, Pages 281-298]
  • Phenolic compounds Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [Volume 10, Issue 3, 2022-2023, Pages 249-265]
  • Phosphorylated Starch Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan [Volume 10, Issue 1, 2022-2023, Pages 49-68]
  • Pomegranate Molasses Application of Electronic Nose to Detect Pomegranate Paste Adulteration Using Pattern Recognition Methods and Artificial Neural Network [Volume 10, Issue 1, 2022-2023, Pages 35-48]
  • Popcorn The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
  • Popping The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
  • Psyllium seed gum Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil [Volume 10, Issue 2, 2022-2023, Pages 189-201]
S
  • Scanning electron microscope Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Scanning electron microscope Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract [Volume 10, Issue 3, 2022-2023, Pages 215-228]
  • SEM analysis The effect of infrared on some physical and sensory properties of popcorn [Volume 10, Issue 1, 2022-2023, Pages 1-13]
  • Shelf-life Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise [Volume 10, Issue 3, 2022-2023, Pages 229-248]
  • Sodium caseinate Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract [Volume 10, Issue 3, 2022-2023, Pages 215-228]
  • Soy protein concentrate Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying [Volume 10, Issue 3, 2022-2023, Pages 249-265]
  • Spices Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Storage period Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Storage time Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
  • Surfactant Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer [Volume 10, Issue 3, 2022-2023, Pages 267-279]
T
  • Temperature glass transition Production of edible films based on Psyllium seed gum enriched with Oliveria decumbens essential oil [Volume 10, Issue 2, 2022-2023, Pages 189-201]
  • TG Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Thermal processing Investigation of the effect of sterilization methods on the quality characteristics of cumin [Volume 10, Issue 1, 2022-2023, Pages 15-33]
  • Thymol Effect of coating and modified atmosphere packaging on the characteristics of fresh- cut melon during storage [Volume 10, Issue 4, 2022-2023, Pages 377-395]
  • Tocopherol Study of specification of refined camelina oil and effect of deodorization process on fatty acid composition and tocopherol content [Volume 10, Issue 4, 2022-2023, Pages 359-375]
  • Total phenolic content Optimization of microwave-assisted extraction of bioactive compounds from aerial parts of Catharanthus roseus L. [Volume 10, Issue 2, 2022-2023, Pages 153-169]
  • Tween 80 Experimental investigation of droplet rising behavior of edible olive and canola oils in the presence of a food stabilizer [Volume 10, Issue 3, 2022-2023, Pages 267-279]
U
  • Ultrasound Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese [Volume 10, Issue 2, 2022-2023, Pages 119-133]
  • Ultrasound Effects of different extraction methods on physicochemical properties of dietary fiber from defatted olive (Olea europaea) pomace flour [Volume 10, Issue 2, 2022-2023, Pages 101-118]
W
  • Wheat sprout Modeling of kinetic of variations in sensory characteristics and lightness in fresh wheat sprouts (Parsi variety) Basil seed mucilage-based coating under MAP [Volume 10, Issue 2, 2022-2023, Pages 152-135]
  • Whey protein Investigation of antimicrobial, antioxidant and physicochemical properties of active film based on whey protein containing pomegranate and red grape anthocyanins and zinc oxide nanoparticles [Volume 10, Issue 4, 2022-2023, Pages 397-410]