Innovative Food Technologies

Innovative Food Technologies

Keyword Index
A
  • Adulterants Analyzing cinnamon spice adulteration with spectroscopy: The Influence of data preprocessing on multivariate prediction models [Volume 13, Issue 1, 2025-2026, Pages 1-12]
  • Annona muricata Green solvent-based extraction of Annona muricata L. (soursop) leaves: Influence on physicochemical properties, phytochemical content, and antioxidant activity [Volume 13, Issue 3, 2025-2026, Pages 223-233]
  • Antioxidant Simulating the green synthesis process of selenium nanoparticles using willow leaf extract under subcritical water conditions and evaluating their properties [Volume 13, Issue 2, 2025-2026, Pages 111-124]
  • Antioxidant Kinetic Modeling of Physicochemical Changes in Protein Bars Enriched with Aqueous and Ethanolic Rice Bran Extracts During Storage [Volume 13, Issue 3, 2025-2026, Pages 307-324]
  • Antioxidant Green solvent-based extraction of Annona muricata L. (soursop) leaves: Influence on physicochemical properties, phytochemical content, and antioxidant activity [Volume 13, Issue 3, 2025-2026, Pages 223-233]
  • Antioxidant Authenticity of vinegar based on the determination of phenolic compounds, antioxidant capacity, and FTIR spectroscopy: comparison of fermented, distilled vinegar, and industrial acetic acid [Volume 13, Issue 2, 2025-2026, Pages 207-221]
  • Antioxidant capacity Impact of drying techniques on the physicochemical and quality properties of sprouted quinoa powder [Volume 13, Issue 3, 2025-2026, Pages 297-306]
  • Antioxidant capacity Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffle [Volume 13, Issue 3, 2025-2026, Pages 235-243]
  • Antioxidants Formulation and Evaluation of a Natural Dietary Supplement from Quail Egg and Arugula Leaves [Volume 13, Issue 3, 2025-2026, Pages 263-270]
  • Authentication Authenticity of vinegar based on the determination of phenolic compounds, antioxidant capacity, and FTIR spectroscopy: comparison of fermented, distilled vinegar, and industrial acetic acid [Volume 13, Issue 2, 2025-2026, Pages 207-221]
B
  • Barberry A systematic review and meta-analysis of extraction and identification of barberry bioactive compounds [Volume 13, Issue 3, 2025-2026, Pages 245-262]
  • Batter Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffle [Volume 13, Issue 3, 2025-2026, Pages 235-243]
  • Bioactive Formulation and Evaluation of a Natural Dietary Supplement from Quail Egg and Arugula Leaves [Volume 13, Issue 3, 2025-2026, Pages 263-270]
  • Breakage Percentage The Effect of Rotational Speed and Applied Pressure During the Rubbing Process on Some Physical Properties of Black Tea [Volume 13, Issue 2, 2025-2026, Pages 101-110]
C
  • Carrageenan 3D Food Printing with Hydrocolloids: Opportunities, Challenges, and Applications [Volume 13, Issue 2, 2025-2026, Pages 185-205]
  • Chemometrics Analyzing cinnamon spice adulteration with spectroscopy: The Influence of data preprocessing on multivariate prediction models [Volume 13, Issue 1, 2025-2026, Pages 1-12]
  • Chemometrics model Chemometrics modeling for rapid prediction of physicochemical properties and hydroxymethylfurfural of honey based on hyperspectral Raman spectroscopy [Volume 13, Issue 2, 2025-2026, Pages 125-141]
  • Color characteristics Evaluation of the effect of microbial transglutaminase enzyme and whey protein concentrate on sponge cake texture characteristics based on image processing [Volume 13, Issue 4, 2025-2026, Pages 345-362]
  • Color indices Impact of drying techniques on the physicochemical and quality properties of sprouted quinoa powder [Volume 13, Issue 3, 2025-2026, Pages 297-306]
  • Convolutional neural network Deep Learning-Enabled Hyperspectral Classification of Zhambons [Volume 13, Issue 3, 2025-2026, Pages 281-295]
  • Cordia fruit gum Spray-drying microencapsulation of pomegranate seed oil with Cordia gum fruit and maltodextrin: Physicochemical and oxidative stability [Volume 13, Issue 2, 2025-2026, Pages 167-183]
D
  • Data Preprocessing Analyzing cinnamon spice adulteration with spectroscopy: The Influence of data preprocessing on multivariate prediction models [Volume 13, Issue 1, 2025-2026, Pages 1-12]
  • Date fruit From Few Images to High Accuracy: Augmentation and Embedding Methods for Date Fruit Ripeness [Volume 13, Issue 3, 2025-2026, Pages 271-280]
  • Deep Learning Analyzing the performance of deep learning models in tea fraud detection: A case study of black tea [Volume 13, Issue 1, 2025-2026, Pages 61-71]
  • Deep Learning From Few Images to High Accuracy: Augmentation and Embedding Methods for Date Fruit Ripeness [Volume 13, Issue 3, 2025-2026, Pages 271-280]
  • Deep Learning Deep Learning-Enabled Hyperspectral Classification of Zhambons [Volume 13, Issue 3, 2025-2026, Pages 281-295]
  • Density Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]
E
  • Egg Analysis of the effects of ultraviolet and infrared lamps on the physical and chemical properties of eggs using principal component analysis Method [Volume 13, Issue 1, 2025-2026, Pages 73-81]
F
  • Fermentation Authenticity of vinegar based on the determination of phenolic compounds, antioxidant capacity, and FTIR spectroscopy: comparison of fermented, distilled vinegar, and industrial acetic acid [Volume 13, Issue 2, 2025-2026, Pages 207-221]
  • Food Safety Analyzing cinnamon spice adulteration with spectroscopy: The Influence of data preprocessing on multivariate prediction models [Volume 13, Issue 1, 2025-2026, Pages 1-12]
  • Fraud Analyzing the performance of deep learning models in tea fraud detection: A case study of black tea [Volume 13, Issue 1, 2025-2026, Pages 61-71]
  • Functional foods Formulation and Evaluation of a Natural Dietary Supplement from Quail Egg and Arugula Leaves [Volume 13, Issue 3, 2025-2026, Pages 263-270]
G
  • Gelatin 3D Food Printing with Hydrocolloids: Opportunities, Challenges, and Applications [Volume 13, Issue 2, 2025-2026, Pages 185-205]
  • GLCM Evaluation of the effect of microbial transglutaminase enzyme and whey protein concentrate on sponge cake texture characteristics based on image processing [Volume 13, Issue 4, 2025-2026, Pages 345-362]
  • Glycyrrhizic acid A multi-stage counter-flow process for extracting glycyrrhizic acid from the licorice plant [Volume 13, Issue 2, 2025-2026, Pages 83-100]
  • Green synthesis Screening of heating methods and optimization of consumption amounts for green synthesis of silver nanoparticles using mulberry leaf extract [Volume 13, Issue 4, 2025-2026, Pages 325-343]
H
  • Hardness Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]
  • Honey Chemometrics modeling for rapid prediction of physicochemical properties and hydroxymethylfurfural of honey based on hyperspectral Raman spectroscopy [Volume 13, Issue 2, 2025-2026, Pages 125-141]
  • Hydrocolloid gels 3D Food Printing with Hydrocolloids: Opportunities, Challenges, and Applications [Volume 13, Issue 2, 2025-2026, Pages 185-205]
  • Hydrolysates Physicochemical and structural properties assessment of rice bran oil and proteins [Volume 13, Issue 1, 2025-2026, Pages 37-60]
I
  • Infrared Impact of drying techniques on the physicochemical and quality properties of sprouted quinoa powder [Volume 13, Issue 3, 2025-2026, Pages 297-306]
K
  • Kinetic Modelling Kinetic modeling of physicochemical changes in protein bars fortified with spirulina and phycocyanin during storage [Volume 13, Issue 1, 2025-2026, Pages 23-35]
M
  • Metric learning From Few Images to High Accuracy: Augmentation and Embedding Methods for Date Fruit Ripeness [Volume 13, Issue 3, 2025-2026, Pages 271-280]
  • Microalgae Kinetic modeling of physicochemical changes in protein bars fortified with spirulina and phycocyanin during storage [Volume 13, Issue 1, 2025-2026, Pages 23-35]
  • Microwave Impact of drying techniques on the physicochemical and quality properties of sprouted quinoa powder [Volume 13, Issue 3, 2025-2026, Pages 297-306]
  • Model Performance Analyzing the performance of deep learning models in tea fraud detection: A case study of black tea [Volume 13, Issue 1, 2025-2026, Pages 61-71]
N
  • NADES Green solvent-based extraction of Annona muricata L. (soursop) leaves: Influence on physicochemical properties, phytochemical content, and antioxidant activity [Volume 13, Issue 3, 2025-2026, Pages 223-233]
  • Non-destructive detection Non-destructive detection of peroxidase enzyme activity in different plum varieties using VIS/NIR spectroscopy and machine learning methods [Volume 13, Issue 2, 2025-2026, Pages 143-166]
  • Nutrition Formulation and Evaluation of a Natural Dietary Supplement from Quail Egg and Arugula Leaves [Volume 13, Issue 3, 2025-2026, Pages 263-270]
O
  • Oil Extraction Physicochemical and structural properties assessment of rice bran oil and proteins [Volume 13, Issue 1, 2025-2026, Pages 37-60]
  • Optimization Screening of heating methods and optimization of consumption amounts for green synthesis of silver nanoparticles using mulberry leaf extract [Volume 13, Issue 4, 2025-2026, Pages 325-343]
  • Overall acceptance Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffle [Volume 13, Issue 3, 2025-2026, Pages 235-243]
  • Oxidation Kinetic modeling of physicochemical changes in protein bars fortified with spirulina and phycocyanin during storage [Volume 13, Issue 1, 2025-2026, Pages 23-35]
  • Oxidative stability Spray-drying microencapsulation of pomegranate seed oil with Cordia gum fruit and maltodextrin: Physicochemical and oxidative stability [Volume 13, Issue 2, 2025-2026, Pages 167-183]
P
  • PCA Method Analysis of the effects of ultraviolet and infrared lamps on the physical and chemical properties of eggs using principal component analysis Method [Volume 13, Issue 1, 2025-2026, Pages 73-81]
  • Peroxidase enzyme Non-destructive detection of peroxidase enzyme activity in different plum varieties using VIS/NIR spectroscopy and machine learning methods [Volume 13, Issue 2, 2025-2026, Pages 143-166]
  • Phenolic compounds A systematic review and meta-analysis of extraction and identification of barberry bioactive compounds [Volume 13, Issue 3, 2025-2026, Pages 245-262]
  • Phenolic content Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffle [Volume 13, Issue 3, 2025-2026, Pages 235-243]
  • Physicochemical properties Chemometrics modeling for rapid prediction of physicochemical properties and hydroxymethylfurfural of honey based on hyperspectral Raman spectroscopy [Volume 13, Issue 2, 2025-2026, Pages 125-141]
  • PLS regression Chemometrics modeling for rapid prediction of physicochemical properties and hydroxymethylfurfural of honey based on hyperspectral Raman spectroscopy [Volume 13, Issue 2, 2025-2026, Pages 125-141]
  • Plum Non-destructive detection of peroxidase enzyme activity in different plum varieties using VIS/NIR spectroscopy and machine learning methods [Volume 13, Issue 2, 2025-2026, Pages 143-166]
  • Pomegranate seed oil Spray-drying microencapsulation of pomegranate seed oil with Cordia gum fruit and maltodextrin: Physicochemical and oxidative stability [Volume 13, Issue 2, 2025-2026, Pages 167-183]
  • Protein Composition Physicochemical and structural properties assessment of rice bran oil and proteins [Volume 13, Issue 1, 2025-2026, Pages 37-60]
Q
  • Quality control Chemometrics modeling for rapid prediction of physicochemical properties and hydroxymethylfurfural of honey based on hyperspectral Raman spectroscopy [Volume 13, Issue 2, 2025-2026, Pages 125-141]
R
  • Raman spectroscopy Chemometrics modeling for rapid prediction of physicochemical properties and hydroxymethylfurfural of honey based on hyperspectral Raman spectroscopy [Volume 13, Issue 2, 2025-2026, Pages 125-141]
  • Response surface methodology A multi-stage counter-flow process for extracting glycyrrhizic acid from the licorice plant [Volume 13, Issue 2, 2025-2026, Pages 83-100]
  • Rice bran Physicochemical and structural properties assessment of rice bran oil and proteins [Volume 13, Issue 1, 2025-2026, Pages 37-60]
  • Rice bran extract Kinetic Modeling of Physicochemical Changes in Protein Bars Enriched with Aqueous and Ethanolic Rice Bran Extracts During Storage [Volume 13, Issue 3, 2025-2026, Pages 307-324]
  • Ripeness From Few Images to High Accuracy: Augmentation and Embedding Methods for Date Fruit Ripeness [Volume 13, Issue 3, 2025-2026, Pages 271-280]
  • Robustness From Few Images to High Accuracy: Augmentation and Embedding Methods for Date Fruit Ripeness [Volume 13, Issue 3, 2025-2026, Pages 271-280]
  • RSM Screening of heating methods and optimization of consumption amounts for green synthesis of silver nanoparticles using mulberry leaf extract [Volume 13, Issue 4, 2025-2026, Pages 325-343]
  • Rubbing The Effect of Rotational Speed and Applied Pressure During the Rubbing Process on Some Physical Properties of Black Tea [Volume 13, Issue 2, 2025-2026, Pages 101-110]
  • Rutin Green solvent-based extraction of Annona muricata L. (soursop) leaves: Influence on physicochemical properties, phytochemical content, and antioxidant activity [Volume 13, Issue 3, 2025-2026, Pages 223-233]
S
  • Selenium nanoparticles Simulating the green synthesis process of selenium nanoparticles using willow leaf extract under subcritical water conditions and evaluating their properties [Volume 13, Issue 2, 2025-2026, Pages 111-124]
  • Self-supervised learning From Few Images to High Accuracy: Augmentation and Embedding Methods for Date Fruit Ripeness [Volume 13, Issue 3, 2025-2026, Pages 271-280]
  • Sensory evaluation Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]
  • Sensory evaluation The Effect of Rotational Speed and Applied Pressure During the Rubbing Process on Some Physical Properties of Black Tea [Volume 13, Issue 2, 2025-2026, Pages 101-110]
  • Shelf life Kinetic modeling of physicochemical changes in protein bars fortified with spirulina and phycocyanin during storage [Volume 13, Issue 1, 2025-2026, Pages 23-35]
  • Shelf life Kinetic Modeling of Physicochemical Changes in Protein Bars Enriched with Aqueous and Ethanolic Rice Bran Extracts During Storage [Volume 13, Issue 3, 2025-2026, Pages 307-324]
  • Silver nanoparticles Screening of heating methods and optimization of consumption amounts for green synthesis of silver nanoparticles using mulberry leaf extract [Volume 13, Issue 4, 2025-2026, Pages 325-343]
  • Simulation Simulating the green synthesis process of selenium nanoparticles using willow leaf extract under subcritical water conditions and evaluating their properties [Volume 13, Issue 2, 2025-2026, Pages 111-124]
  • Spectral Analysis Analyzing cinnamon spice adulteration with spectroscopy: The Influence of data preprocessing on multivariate prediction models [Volume 13, Issue 1, 2025-2026, Pages 1-12]
  • Spray drying Spray-drying microencapsulation of pomegranate seed oil with Cordia gum fruit and maltodextrin: Physicochemical and oxidative stability [Volume 13, Issue 2, 2025-2026, Pages 167-183]
  • Sprouted quinoa Impact of drying techniques on the physicochemical and quality properties of sprouted quinoa powder [Volume 13, Issue 3, 2025-2026, Pages 297-306]
  • Storage period Evaluation of the effect of microbial transglutaminase enzyme and whey protein concentrate on sponge cake texture characteristics based on image processing [Volume 13, Issue 4, 2025-2026, Pages 345-362]
  • Subcritical Water Simulating the green synthesis process of selenium nanoparticles using willow leaf extract under subcritical water conditions and evaluating their properties [Volume 13, Issue 2, 2025-2026, Pages 111-124]
T
  • Tea Analyzing the performance of deep learning models in tea fraud detection: A case study of black tea [Volume 13, Issue 1, 2025-2026, Pages 61-71]
  • Tea The Effect of Rotational Speed and Applied Pressure During the Rubbing Process on Some Physical Properties of Black Tea [Volume 13, Issue 2, 2025-2026, Pages 101-110]
  • TG Evaluation of the effect of microbial transglutaminase enzyme and whey protein concentrate on sponge cake texture characteristics based on image processing [Volume 13, Issue 4, 2025-2026, Pages 345-362]
  • Time The Effect of Rotational Speed and Applied Pressure During the Rubbing Process on Some Physical Properties of Black Tea [Volume 13, Issue 2, 2025-2026, Pages 101-110]
U
  • Ultrasound-assisted extraction Green solvent-based extraction of Annona muricata L. (soursop) leaves: Influence on physicochemical properties, phytochemical content, and antioxidant activity [Volume 13, Issue 3, 2025-2026, Pages 223-233]
  • Ultraviolet Analysis of the effects of ultraviolet and infrared lamps on the physical and chemical properties of eggs using principal component analysis Method [Volume 13, Issue 1, 2025-2026, Pages 73-81]
V
  • Vinegar Authenticity of vinegar based on the determination of phenolic compounds, antioxidant capacity, and FTIR spectroscopy: comparison of fermented, distilled vinegar, and industrial acetic acid [Volume 13, Issue 2, 2025-2026, Pages 207-221]
  • Viscosity Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]
  • Viscosity Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffle [Volume 13, Issue 3, 2025-2026, Pages 235-243]
W
  • WPC Evaluation of the effect of microbial transglutaminase enzyme and whey protein concentrate on sponge cake texture characteristics based on image processing [Volume 13, Issue 4, 2025-2026, Pages 345-362]
Y
  • Yellowness index Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes [Volume 13, Issue 1, 2025-2026, Pages 13-22]