Innovative Food Technologies

Innovative Food Technologies

Keyword Index
A
  • Active packaging Effects of Polymeric Films Coated with Natural Antioxidant (Rosemary Extract) for Prevention of Butter oxidation [Volume 1, Issue 1, 2013- 2014, Pages 37-48]
  • Amygdalus scoparia Spach Characterization of some physicochemical and gelling properties of Persian gum [Volume 1, Issue 4, 2013- 2014, Pages 13-27]
  • Antimicrobial Antimicrobial Effects of ethanolic extract of the hull and the core of Pistacia Khinjuk stocks [Volume 1, Issue 4, 2013- 2014, Pages 81-88]
  • Antioxidant The effect of cooking method on antioxidant activity and betalain content of red beet [Volume 1, Issue 4, 2013- 2014, Pages 29-36]
  • Antioxidant activity Evaluation of some structural properties and antioxidant activity of protein-based film from bitter vetch seed and its effect on oxidation of sunflower oil [Volume 1, Issue 2, 2013- 2014, Pages 3-14]
  • Antioxidant activity Evaluation of antioxidant activity of fennel (Foeniculum vulgare) seed extract in soybean oil in comparison with synthetic antioxidants BHA and BHT [Volume 1, Issue 3, 2013- 2014, Pages 15-28]
  • Antioxidant activity Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
  • Apparent density Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
B
  • Banana Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
  • Barbari bread Effect of barley malt on the staling of Barbari bread [Volume 1, Issue 2, 2013- 2014, Pages 15-22]
  • Barley Effect of barley malt on the staling of Barbari bread [Volume 1, Issue 2, 2013- 2014, Pages 15-22]
  • Basil gum Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum [Volume 1, Issue 2, 2013- 2014, Pages 39-48]
  • Betalain The effect of cooking method on antioxidant activity and betalain content of red beet [Volume 1, Issue 4, 2013- 2014, Pages 29-36]
  • Biodegradable film Evaluation of some structural properties and antioxidant activity of protein-based film from bitter vetch seed and its effect on oxidation of sunflower oil [Volume 1, Issue 2, 2013- 2014, Pages 3-14]
  • Biscuits Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits [Volume 1, Issue 1, 2013- 2014, Pages 49-64]
  • Bitter vetch Evaluation of some structural properties and antioxidant activity of protein-based film from bitter vetch seed and its effect on oxidation of sunflower oil [Volume 1, Issue 2, 2013- 2014, Pages 3-14]
C
  • Carob bean gum Effect of Different Dehulling Methods on Some Rheological Properties of Iranian Carob Bean Gum Dispersion [Volume 1, Issue 3, 2013- 2014, Pages 3-14]
  • Chemical indices The effect of vegetable oil, cooking temperature and time on physicochemical of processed analogue cheese properties [Volume 1, Issue 4, 2013- 2014, Pages 89-103]
  • Coefficient of Variation Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
  • Common History Seed Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
  • Convection – microwave combination ovens Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens [Volume 1, Issue 4, 2013- 2014, Pages 37-47]
  • Crystallization Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
  • Crystal Size Distribution Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
D
  • Date pit Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
  • Deep-fat frying Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Dehulling Effect of Different Dehulling Methods on Some Rheological Properties of Iranian Carob Bean Gum Dispersion [Volume 1, Issue 3, 2013- 2014, Pages 3-14]
  • Diet Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
  • Differential Scanning Calorimetry (DSC) Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
  • Drying Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum [Volume 1, Issue 2, 2013- 2014, Pages 39-48]
  • Drying Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Drying Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics [Volume 1, Issue 4, 2013- 2014, Pages 61-79]
E
  • Encapsulation efficiency Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
  • Extensograph Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality [Volume 1, Issue 3, 2013- 2014, Pages 39-48]
F
  • Farinograph Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality [Volume 1, Issue 3, 2013- 2014, Pages 39-48]
  • Fennel seed extract Evaluation of antioxidant activity of fennel (Foeniculum vulgare) seed extract in soybean oil in comparison with synthetic antioxidants BHA and BHT [Volume 1, Issue 3, 2013- 2014, Pages 15-28]
  • Frying Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 13-20]
  • Frying Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 21-36]
  • Functional Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
G
  • Gelling properties Characterization of some physicochemical and gelling properties of Persian gum [Volume 1, Issue 4, 2013- 2014, Pages 13-27]
  • Ghotab Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
H
  • Heating method Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
  • Hydrocolloids Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens [Volume 1, Issue 4, 2013- 2014, Pages 37-47]
I
  • Isomalt Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits [Volume 1, Issue 1, 2013- 2014, Pages 49-64]
L
  • Linear Discriminant Analysis Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
M
  • Machine olfaction Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
  • Maltodextrin Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
  • Metal oxide semiconductor Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
  • MIC Antimicrobial Effects of ethanolic extract of the hull and the core of Pistacia Khinjuk stocks [Volume 1, Issue 4, 2013- 2014, Pages 81-88]
  • Microwave Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens [Volume 1, Issue 4, 2013- 2014, Pages 37-47]
  • Microwaves Review of extraction of plant natural components by Microwaves and ultrasounds [Volume 1, Issue 3, 2013- 2014, Pages 81-91]
  • Modeling Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 13-20]
  • Modeling Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 21-36]
  • Modeling Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
  • Modeling Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Modeling Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics [Volume 1, Issue 4, 2013- 2014, Pages 61-79]
  • Moisture content Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
N
  • Natural components Review of extraction of plant natural components by Microwaves and ultrasounds [Volume 1, Issue 3, 2013- 2014, Pages 81-91]
O
  • Osmotic dehydration Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
P
  • Persian gum Characterization of some physicochemical and gelling properties of Persian gum [Volume 1, Issue 4, 2013- 2014, Pages 13-27]
  • Physicochemical properties Effect of modified atmosphere packaging on some physicochemical properties of spinach (spinacia oleracea L.) during storage time [Volume 1, Issue 3, 2013- 2014, Pages 69-80]
  • Physicochemical properties Characterization of some physicochemical and gelling properties of Persian gum [Volume 1, Issue 4, 2013- 2014, Pages 13-27]
  • Pimpinella anisum seeds Evaluation of effective parameters in extraction of trans-anethole from Pimpinella anisum seeds [Volume 1, Issue 1, 2013- 2014, Pages 3-12]
  • Pistacia Khinjuk Antimicrobial Effects of ethanolic extract of the hull and the core of Pistacia Khinjuk stocks [Volume 1, Issue 4, 2013- 2014, Pages 81-88]
  • Plants Review of extraction of plant natural components by Microwaves and ultrasounds [Volume 1, Issue 3, 2013- 2014, Pages 81-91]
  • Plums drying Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
  • Polymeric films Effects of Polymeric Films Coated with Natural Antioxidant (Rosemary Extract) for Prevention of Butter oxidation [Volume 1, Issue 1, 2013- 2014, Pages 37-48]
  • Polysaccharide Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
  • Potato Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Potato Flour Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality [Volume 1, Issue 3, 2013- 2014, Pages 39-48]
  • Potato sticks Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 13-20]
  • Potato sticks Effect of Blanching and Edible Hydrocolloids on Reduction of Oil Uptake During Frying of Potato sticks [Volume 1, Issue 1, 2013- 2014, Pages 21-36]
  • Prebiotic Isolation of polysaccharides from date pit and evaluation of some functional properties [Volume 1, Issue 4, 2013- 2014, Pages 49-60]
  • Principal Component Analysis Evaluation of machine olfaction system (electronic nose) based on metal oxide semiconductor (MOS) sensors in detecting aroma fingerprint changes of banana storage [Volume 1, Issue 3, 2013- 2014, Pages 29-38]
  • Processed analogue cheese The effect of vegetable oil, cooking temperature and time on physicochemical of processed analogue cheese properties [Volume 1, Issue 4, 2013- 2014, Pages 89-103]
Q
  • Qualitative features Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
R
  • Red beet The effect of cooking method on antioxidant activity and betalain content of red beet [Volume 1, Issue 4, 2013- 2014, Pages 29-36]
  • Response surface methodology Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
  • Response surface methodology The effect of vegetable oil, cooking temperature and time on physicochemical of processed analogue cheese properties [Volume 1, Issue 4, 2013- 2014, Pages 89-103]
  • Rheological properties Effect of Different Dehulling Methods on Some Rheological Properties of Iranian Carob Bean Gum Dispersion [Volume 1, Issue 3, 2013- 2014, Pages 3-14]
S
  • Sensory analysis Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics [Volume 1, Issue 4, 2013- 2014, Pages 61-79]
  • Subcritical Water Evaluation of effective parameters in extraction of trans-anethole from Pimpinella anisum seeds [Volume 1, Issue 1, 2013- 2014, Pages 3-12]
  • Sucralose Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits [Volume 1, Issue 1, 2013- 2014, Pages 49-64]
  • Sucralose Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary [Volume 1, Issue 2, 2013- 2014, Pages 49-58]
  • Sucrose Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits [Volume 1, Issue 1, 2013- 2014, Pages 49-64]
  • Sugar Seeds Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
T
  • Texture Effects of Drying Methods and Conditions on Rheology and Texture of Basil Seed Gum [Volume 1, Issue 2, 2013- 2014, Pages 39-48]
  • Trans-anethole Evaluation of effective parameters in extraction of trans-anethole from Pimpinella anisum seeds [Volume 1, Issue 1, 2013- 2014, Pages 3-12]
  • Transition Electron Microscope (TEM) Optimization and Study of physical properties of liposomes containing nisin [Volume 1, Issue 2, 2013- 2014, Pages 59-68]
U
  • Ultrasound Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration [Volume 1, Issue 2, 2013- 2014, Pages 23-38]
  • Ultrasound Kinetic modeling of moisture loss during deep-fat frying of potato strips pretreated with ultrasound and drying [Volume 1, Issue 3, 2013- 2014, Pages 49-68]
  • Ultrasound Modeling Changes of Color Parameters during Grapes Drying Pretreated with Ultrasound and Carboxymethyl Cellulose and Investigating Its Sensory Characteristics [Volume 1, Issue 4, 2013- 2014, Pages 61-79]
  • Ultrasounds Review of extraction of plant natural components by Microwaves and ultrasounds [Volume 1, Issue 3, 2013- 2014, Pages 81-91]
  • Uniformity Coefficient Using of image analysis and Rosin-Rammler equation for quantitative investigation of sugar seeds [Volume 1, Issue 1, 2013- 2014, Pages 65-81]
V
  • Vegetable oil oxidation Evaluation of antioxidant activity of fennel (Foeniculum vulgare) seed extract in soybean oil in comparison with synthetic antioxidants BHA and BHT [Volume 1, Issue 3, 2013- 2014, Pages 15-28]
X
  • Xanthan Hydrocolloid Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality [Volume 1, Issue 3, 2013- 2014, Pages 39-48]