Innovative Food Technologies

Innovative Food Technologies

Keyword Index
A
  • Acidophilus milk The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015- 2016, Pages 43-57]
  • Aloe vera gel Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2015- 2016, Pages 73-83]
  • Apple Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2015- 2016, Pages 39-47]
  • Awareness Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2015- 2016, Pages 89-99]
B
  • Baguette bread Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015- 2016, Pages 85-92]
  • Betalain Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot [Volume 3, Issue 4, 2015- 2016, Pages 57-63]
  • Blackberry Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Bran The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2015- 2016, Pages 13-23]
  • Browning index Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2015- 2016, Pages 59-71]
  • Browning index Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
C
  • Carboxymethylcellulose Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2015- 2016, Pages 33-42]
  • Carboxy methyl cellulose The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015- 2016, Pages 23-32]
  • Carrot Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Chromatographic methods Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Cinnamon Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Coliform Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • Colored yoghurt Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Color Model Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2015- 2016, Pages 35-46]
  • Color Parameters Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
  • Consumption Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2015- 2016, Pages 89-99]
  • Cumin Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
D
  • Determination of Cadmium in milk Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry [Volume 3, Issue 3, 2015- 2016, Pages 99-109]
  • Determination of Lead in milk Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry [Volume 3, Issue 3, 2015- 2016, Pages 99-109]
  • Digital images processing Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2015- 2016, Pages 49-57]
  • Discrimination Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2015- 2016, Pages 35-46]
  • Domestic cheese Borujerd Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • Drying Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015- 2016, Pages 1-9]
  • Durum Wheat Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015- 2016, Pages 59-67]
E
  • Emulsion Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2015- 2016, Pages 73-83]
  • Encapsulation Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot [Volume 3, Issue 4, 2015- 2016, Pages 57-63]
  • Encapsulation efficiency Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015- 2016, Pages 11-21]
  • Energy Consumption Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2015- 2016, Pages 59-71]
  • Enrichment Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015- 2016, Pages 1-9]
  • Enrichment Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2015- 2016, Pages 39-47]
  • Essential oil extraction Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Extract Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
F
  • Face Centered Central Composite Design Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Fat replacer Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese [Volume 3, Issue 3, 2015- 2016, Pages 85-97]
  • Freeze dryer Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot [Volume 3, Issue 4, 2015- 2016, Pages 57-63]
  • Freezing Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum [Volume 3, Issue 1, 2015- 2016, Pages 33-42]
  • Functional Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
G
  • Gamma Radiation Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
  • Gas-solvent process Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Gluten Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015- 2016, Pages 59-67]
  • Graphite Furnace Atomic Absorption Spectrometry Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry [Volume 3, Issue 3, 2015- 2016, Pages 99-109]
  • Gudomeh shahri Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum [Volume 3, Issue 1, 2015- 2016, Pages 33-42]
H
  • Hazelnut crust Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015- 2016, Pages 85-92]
  • Heating method Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015- 2016, Pages 11-21]
  • Heat treatments Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2015- 2016, Pages 49-57]
  • Herbal medicines Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Herschel-Bulkley Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2015- 2016, Pages 23-32]
  • Hydrofluorocarbon Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
I
  • Infrared-Hot air Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015- 2016, Pages 1-9]
  • Infrared-Hot air Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2015- 2016, Pages 39-47]
  • Instant controlled pressure drop Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015- 2016, Pages 93-103]
  • Instant powder The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2015- 2016, Pages 13-23]
K
  • Kefiran Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015- 2016, Pages 69-84]
L
  • Liposome Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015- 2016, Pages 11-21]
  • Liquid–Liquid Microextraction Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry [Volume 3, Issue 3, 2015- 2016, Pages 99-109]
  • Low-fat feta cheese Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese [Volume 3, Issue 3, 2015- 2016, Pages 85-97]
  • Low-fat mayonnaise The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015- 2016, Pages 23-32]
M
  • Machine vision Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2015- 2016, Pages 35-46]
  • Maltodextrin Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese [Volume 3, Issue 3, 2015- 2016, Pages 85-97]
  • Mango Seed Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
  • Maxwell Model Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
  • Microbial contaminations Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Microbiological quality Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Microencapsulation Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Microencapsulation efficiency (MEE) Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Microencapsulation yield (MEY) Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Microwave dryer Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer [Volume 3, Issue 4, 2015- 2016, Pages 77-88]
  • Modeling Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2015- 2016, Pages 11-22]
  • Mold Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • Multinomial logit model Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2015- 2016, Pages 89-99]
N
  • Nanoencapsulation Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2015- 2016, Pages 1-13]
  • Nanofiber cellulose The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015- 2016, Pages 23-32]
O
  • Oil Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
  • Oil in water emulsion Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2015- 2016, Pages 47-56]
  • Oil-in-water emulsion Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2015- 2016, Pages 23-32]
  • Optimal cooking time Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2015- 2016, Pages 49-57]
  • Optimization Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2015- 2016, Pages 1-13]
  • Organic products Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City [Volume 3, Issue 2, 2015- 2016, Pages 89-99]
  • Organoleptic properties Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015- 2016, Pages 85-92]
  • Overall acceptability Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
P
  • Paddy Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer [Volume 3, Issue 4, 2015- 2016, Pages 77-88]
  • Peach concentrate Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2015- 2016, Pages 11-22]
  • Peanut Kernels Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2015- 2016, Pages 59-71]
  • Phenolic compounds Effect of cress seeds mucilage on shelf life of Button Mushroom [Volume 3, Issue 4, 2015- 2016, Pages 89-96]
  • Physical Properties Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
  • Physicochemical properties The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise [Volume 3, Issue 1, 2015- 2016, Pages 23-32]
  • Pistachio Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015- 2016, Pages 69-84]
  • Polyphenol oxidase Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
  • Porosity Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
  • Probiotic The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015- 2016, Pages 43-57]
  • Pumpkin puree Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
Q
  • Qualitative properties Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread [Volume 3, Issue 1, 2015- 2016, Pages 85-92]
  • Quality control Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
R
  • R134a Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds [Volume 3, Issue 4, 2015- 2016, Pages 15-25]
  • Red beet Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot [Volume 3, Issue 4, 2015- 2016, Pages 57-63]
  • Reduced-fat mayonnaise Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2015- 2016, Pages 73-83]
  • Relaxation Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
  • Response surface methodology Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
  • Response surface methodology Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2015- 2016, Pages 33-42]
  • Response surface methodology Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Response Surface Methodology (RSM) Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace [Volume 3, Issue 4, 2015- 2016, Pages 1-13]
  • Rheological properties Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum [Volume 3, Issue 1, 2015- 2016, Pages 33-42]
  • Roasting Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method [Volume 3, Issue 3, 2015- 2016, Pages 59-71]
S
  • Sage seed gum Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2015- 2016, Pages 23-32]
  • Sage seed gum Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2015- 2016, Pages 47-56]
  • Satureja Khuzistanica Jamzad Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
  • Scanning electron microscopy (SEM Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Semolina Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015- 2016, Pages 59-67]
  • Shelf life Production of functional colored yoghurts incorporating with blackberry and carrot extracts [Volume 3, Issue 2, 2015- 2016, Pages 53-64]
  • Sodiumcaseinate Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2015- 2016, Pages 33-42]
  • Sodium caseinate Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Sourdough of whole wheat flour Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
  • Soybean protein isolate Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stability [Volume 3, Issue 2, 2015- 2016, Pages 23-32]
  • Soy milk Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel [Volume 3, Issue 3, 2015- 2016, Pages 73-83]
  • Spaghetti Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten [Volume 3, Issue 1, 2015- 2016, Pages 59-67]
  • Specific volume Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
  • Spectroscopic methods Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Sponge cake Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System [Volume 3, Issue 1, 2015- 2016, Pages 1-9]
  • Sponge cake Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder [Volume 3, Issue 3, 2015- 2016, Pages 39-47]
  • Spray drying Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology [Volume 3, Issue 3, 2015- 2016, Pages 25-38]
  • Stability index Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2015- 2016, Pages 47-56]
  • Standardization Standardization of Medicinal Plants and their Herbal Products and Functional Foods [Volume 3, Issue 2, 2015- 2016, Pages 65-76]
  • Stretch Content Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber [Volume 3, Issue 4, 2015- 2016, Pages 65-75]
T
  • Temperature Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature [Volume 3, Issue 2, 2015- 2016, Pages 11-22]
  • Texturation Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015- 2016, Pages 93-103]
  • Texture firmness Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
  • Thermo-mechanical process Instant Controlled Pressure Drop Technology and Its Applications [Volume 3, Issue 1, 2015- 2016, Pages 93-103]
  • Toast bread Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties [Volume 3, Issue 2, 2015- 2016, Pages 43-52]
  • Total phenol Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter [Volume 3, Issue 1, 2015- 2016, Pages 69-84]
U
  • Ultrafiltration Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese [Volume 3, Issue 3, 2015- 2016, Pages 85-97]
  • Ultrasound Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
V
  • Vegetables Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement [Volume 3, Issue 3, 2015- 2016, Pages 49-57]
  • Vitamin C Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life [Volume 3, Issue 4, 2015- 2016, Pages 27-34]
W
  • Walnut Evaluation of Walnut Kernel Based on Size and Color by Image Processing [Volume 3, Issue 4, 2015- 2016, Pages 35-46]
  • Walnut Kernel Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds [Volume 3, Issue 2, 2015- 2016, Pages 1-10]
  • Wheat flour The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder [Volume 3, Issue 3, 2015- 2016, Pages 13-23]
  • Whey powder The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk [Volume 3, Issue 1, 2015- 2016, Pages 43-57]
  • Whey –protein Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) [Volume 3, Issue 4, 2015- 2016, Pages 47-56]
  • Whey protein concentrate Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology [Volume 3, Issue 2, 2015- 2016, Pages 33-42]
Y
  • Yeast Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese [Volume 3, Issue 2, 2015- 2016, Pages 77-87]
Z
  • Zeta potential Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method [Volume 3, Issue 1, 2015- 2016, Pages 11-21]