A
-
Accelerated ripening
The effect of accelerated ripening by encapsulated protease and lipase on texture of brined cheese [Volume 45, Issue 1, 2014, Pages 37-43]
-
Acidic Resistance
Acid production, acid and bile resistance of lactobacillus strains isolated from traditional sourdoughs [Volume 45, Issue 1, 2014, Pages 23-30]
-
Agitation
Influence of Agitation Speed and Water Temperature on Dried Squash (Cucurbita pepo) Properties during its Rehydration Process [Volume 45, Issue 2, 2014, Pages 89-96]
-
Agriculture mechanization
Planning and Scheduling Barley Production Mechanization Project Using the PERT Network: Case Study Alborz Province [Volume 45, Issue 1, 2014, Pages 11-22]
-
Alborz Province
Planning and Scheduling Barley Production Mechanization Project Using the PERT Network: Case Study Alborz Province [Volume 45, Issue 1, 2014, Pages 11-22]
-
Algorithm
Optimization of Land Leveling Operations through Least Square Method and Its Comparison with the Genetic Algorithm and Particle Swarm Optimization Algorithm [Volume 45, Issue 2, 2014, Pages 105-112]
-
Antioxidant
Evaluation of Antioxidant Properties of Essential Oil of Fennel (Foeniculum vulgare) and Its Effect on the Oxidative Stability of Soybean Oil [Volume 45, Issue 2, 2014, Pages 131-139]
-
Antioxidant activity
Modeling and Optimization of the Effect of Osmo-Ultrasonic Pretreatment Followed by Hot Air Drying of Black Cherry Fruit [Volume 45, Issue 2, 2014, Pages 141-151]
B
-
Barbari bread
Assessment of the RheologicalProperties of Doughand Shelf Life of Barbary Bread Containing Sodium Alginate Hydrocolloid [Volume 45, Issue 2, 2014, Pages 169-177]
-
Bile Resistance
Acid production, acid and bile resistance of lactobacillus strains isolated from traditional sourdoughs [Volume 45, Issue 1, 2014, Pages 23-30]
-
Black cherry
Modeling and Optimization of the Effect of Osmo-Ultrasonic Pretreatment Followed by Hot Air Drying of Black Cherry Fruit [Volume 45, Issue 2, 2014, Pages 141-151]
-
Bread density
Effect of Pre-fermentation and Freezing Temperature of Sangak Dough on the Yeast Activity and Sangak Bread Volume [Volume 45, Issue 1, 2014, Pages 81-87]
-
Bulky bread
Effect of Kefiran and Xanthan on Propertiesof Dough and Quality of French Bread [Volume 45, Issue 2, 2014, Pages 153-159]
C
-
Capacitor
Measurement of Date Fruit Moisture Content by Use of a Nondestructive Dielectric Method [Volume 45, Issue 2, 2014, Pages 97-104]
-
Carboxy Metyhyl Cellulose
Effect of guar and carboxy methyl cellulose gums on chemical, rheological, organoleptic and staling properties of Chapatti bread [Volume 45, Issue 1, 2014, Pages 31-36]
-
Casinat sodium
Effect of Pomegranate Peel Extract on the Antibacterial and MechanicalProperties of Sodium Caseinate Film [Volume 45, Issue 2, 2014, Pages 121-130]
-
Chapatti bread
Effect of guar and carboxy methyl cellulose gums on chemical, rheological, organoleptic and staling properties of Chapatti bread [Volume 45, Issue 1, 2014, Pages 31-36]
-
Color
Changes in qualitative properties of potato stick during pre-drying and frying [Volume 45, Issue 1, 2014, Pages 73-79]
-
Color indices
Influence of Agitation Speed and Water Temperature on Dried Squash (Cucurbita pepo) Properties during its Rehydration Process [Volume 45, Issue 2, 2014, Pages 89-96]
D
-
Dough rheological
Effect of Kefiran and Xanthan on Propertiesof Dough and Quality of French Bread [Volume 45, Issue 2, 2014, Pages 153-159]
-
Dough rheology
Assessment of the RheologicalProperties of Doughand Shelf Life of Barbary Bread Containing Sodium Alginate Hydrocolloid [Volume 45, Issue 2, 2014, Pages 169-177]
E
-
Edible film
Physical and mechanical properties of biodegradable edible film obtained from Salep [Volume 45, Issue 1, 2014, Pages 45-51]
-
Edible film
Effect of Pomegranate Peel Extract on the Antibacterial and MechanicalProperties of Sodium Caseinate Film [Volume 45, Issue 2, 2014, Pages 121-130]
-
Essence
Evaluation of Antioxidant Properties of Essential Oil of Fennel (Foeniculum vulgare) and Its Effect on the Oxidative Stability of Soybean Oil [Volume 45, Issue 2, 2014, Pages 131-139]
-
Extract of pomegranate peel
Effect of Pomegranate Peel Extract on the Antibacterial and MechanicalProperties of Sodium Caseinate Film [Volume 45, Issue 2, 2014, Pages 121-130]
F
-
Fennel
Evaluation of Antioxidant Properties of Essential Oil of Fennel (Foeniculum vulgare) and Its Effect on the Oxidative Stability of Soybean Oil [Volume 45, Issue 2, 2014, Pages 131-139]
-
Flesh firmness
The Effect of Chitosan-Based Nano-Emulsion Coating on Extending the Shelf Life of Apple var. Golab Kohanz [Volume 45, Issue 2, 2014, Pages 113-120]
-
Function generator
Measurement of Date Fruit Moisture Content by Use of a Nondestructive Dielectric Method [Volume 45, Issue 2, 2014, Pages 97-104]
G
-
Gas Sensors
Nondestructive quality evaluation of Abbot Kiwifruit using electronic nose [Volume 45, Issue 1, 2014, Pages 1-9]
-
Gassing power
Effect of Pre-fermentation and Freezing Temperature of Sangak Dough on the Yeast Activity and Sangak Bread Volume [Volume 45, Issue 1, 2014, Pages 81-87]
-
Genetic
Optimization of Land Leveling Operations through Least Square Method and Its Comparison with the Genetic Algorithm and Particle Swarm Optimization Algorithm [Volume 45, Issue 2, 2014, Pages 105-112]
-
Golab Kohanz apple
The Effect of Chitosan-Based Nano-Emulsion Coating on Extending the Shelf Life of Apple var. Golab Kohanz [Volume 45, Issue 2, 2014, Pages 113-120]
-
Guar
Effect of guar and carboxy methyl cellulose gums on chemical, rheological, organoleptic and staling properties of Chapatti bread [Volume 45, Issue 1, 2014, Pages 31-36]
H
-
Heat transfer
Modeling of Involved Phenomena in UF White Cheese Ripening after Dry Salting [Volume 45, Issue 1, 2014, Pages 61-72]
I
-
Improving Quality
Assessment of the RheologicalProperties of Doughand Shelf Life of Barbary Bread Containing Sodium Alginate Hydrocolloid [Volume 45, Issue 2, 2014, Pages 169-177]
-
Inactivation
Investigation on the effect of ultrasonic process on the inactivation of Saccharomyces cervisie in red grape juice [Volume 45, Issue 1, 2014, Pages 53-59]
K
-
Kefiran and xanthan
Effect of Kefiran and Xanthan on Propertiesof Dough and Quality of French Bread [Volume 45, Issue 2, 2014, Pages 153-159]
-
Kefir grains
Effect of Kefiran and Xanthan on Propertiesof Dough and Quality of French Bread [Volume 45, Issue 2, 2014, Pages 153-159]
L
-
Leveling
Optimization of Land Leveling Operations through Least Square Method and Its Comparison with the Genetic Algorithm and Particle Swarm Optimization Algorithm [Volume 45, Issue 2, 2014, Pages 105-112]
M
-
Mass Transfer
Modeling of Involved Phenomena in UF White Cheese Ripening after Dry Salting [Volume 45, Issue 1, 2014, Pages 61-72]
-
Mathematical model
Modeling of Involved Phenomena in UF White Cheese Ripening after Dry Salting [Volume 45, Issue 1, 2014, Pages 61-72]
-
Mechanical properties
Physical and mechanical properties of biodegradable edible film obtained from Salep [Volume 45, Issue 1, 2014, Pages 45-51]
-
Minimum Least Square
Optimization of Land Leveling Operations through Least Square Method and Its Comparison with the Genetic Algorithm and Particle Swarm Optimization Algorithm [Volume 45, Issue 2, 2014, Pages 105-112]
N
-
Nano-emulsion Chitosan-based coating
The Effect of Chitosan-Based Nano-Emulsion Coating on Extending the Shelf Life of Apple var. Golab Kohanz [Volume 45, Issue 2, 2014, Pages 113-120]
-
Nondestructive evaluation
Nondestructive quality evaluation of Abbot Kiwifruit using electronic nose [Volume 45, Issue 1, 2014, Pages 1-9]
O
-
Ohmic Heating
Three-dimensional modeling and simulation of Ohmic Heating of processing in a two-phase food system [Volume 45, Issue 2, 2014, Pages 161-167]
-
Oil uptake
Changes in qualitative properties of potato stick during pre-drying and frying [Volume 45, Issue 1, 2014, Pages 73-79]
-
Osmo-ultrasonic pretreatment
Modeling and Optimization of the Effect of Osmo-Ultrasonic Pretreatment Followed by Hot Air Drying of Black Cherry Fruit [Volume 45, Issue 2, 2014, Pages 141-151]
P
-
PERT network
Planning and Scheduling Barley Production Mechanization Project Using the PERT Network: Case Study Alborz Province [Volume 45, Issue 1, 2014, Pages 11-22]
-
Physicomechanical properties
Effect of Pomegranate Peel Extract on the Antibacterial and MechanicalProperties of Sodium Caseinate Film [Volume 45, Issue 2, 2014, Pages 121-130]
-
Planning and scheduling
Planning and Scheduling Barley Production Mechanization Project Using the PERT Network: Case Study Alborz Province [Volume 45, Issue 1, 2014, Pages 11-22]
-
Principal Component Analysis (PCA)
Nondestructive quality evaluation of Abbot Kiwifruit using electronic nose [Volume 45, Issue 1, 2014, Pages 1-9]
-
Proteolysis
Modeling of Involved Phenomena in UF White Cheese Ripening after Dry Salting [Volume 45, Issue 1, 2014, Pages 61-72]
R
-
Red grape juice
Investigation on the effect of ultrasonic process on the inactivation of Saccharomyces cervisie in red grape juice [Volume 45, Issue 1, 2014, Pages 53-59]
-
Response Surface Methodology
Modeling and Optimization of the Effect of Osmo-Ultrasonic Pretreatment Followed by Hot Air Drying of Black Cherry Fruit [Volume 45, Issue 2, 2014, Pages 141-151]
-
Rheological properties
Effect of guar and carboxy methyl cellulose gums on chemical, rheological, organoleptic and staling properties of Chapatti bread [Volume 45, Issue 1, 2014, Pages 31-36]
S
-
Saccharomyces cervisie
Investigation on the effect of ultrasonic process on the inactivation of Saccharomyces cervisie in red grape juice [Volume 45, Issue 1, 2014, Pages 53-59]
-
Salep
Physical and mechanical properties of biodegradable edible film obtained from Salep [Volume 45, Issue 1, 2014, Pages 45-51]
-
Sangak bread
Effect of Pre-fermentation and Freezing Temperature of Sangak Dough on the Yeast Activity and Sangak Bread Volume [Volume 45, Issue 1, 2014, Pages 81-87]
-
Scanning Electron Microscopy
Physical and mechanical properties of biodegradable edible film obtained from Salep [Volume 45, Issue 1, 2014, Pages 45-51]
-
Sodium alginate gel
Assessment of the RheologicalProperties of Doughand Shelf Life of Barbary Bread Containing Sodium Alginate Hydrocolloid [Volume 45, Issue 2, 2014, Pages 169-177]
-
Solid-liquid phase
Three-dimensional modeling and simulation of Ohmic Heating of processing in a two-phase food system [Volume 45, Issue 2, 2014, Pages 161-167]
-
Spectrum analyzer
Measurement of Date Fruit Moisture Content by Use of a Nondestructive Dielectric Method [Volume 45, Issue 2, 2014, Pages 97-104]
-
Squash
Influence of Agitation Speed and Water Temperature on Dried Squash (Cucurbita pepo) Properties during its Rehydration Process [Volume 45, Issue 2, 2014, Pages 89-96]
-
Staling
Assessment of the RheologicalProperties of Doughand Shelf Life of Barbary Bread Containing Sodium Alginate Hydrocolloid [Volume 45, Issue 2, 2014, Pages 169-177]
-
Standard deviation ratio
Measurement of Date Fruit Moisture Content by Use of a Nondestructive Dielectric Method [Volume 45, Issue 2, 2014, Pages 97-104]
-
Sugar Fermentation
Acid production, acid and bile resistance of lactobacillus strains isolated from traditional sourdoughs [Volume 45, Issue 1, 2014, Pages 23-30]
T
-
Texture
Changes in qualitative properties of potato stick during pre-drying and frying [Volume 45, Issue 1, 2014, Pages 73-79]
U
-
Ultrasonic process
Investigation on the effect of ultrasonic process on the inactivation of Saccharomyces cervisie in red grape juice [Volume 45, Issue 1, 2014, Pages 53-59]
W
-
Water absorption percent
Influence of Agitation Speed and Water Temperature on Dried Squash (Cucurbita pepo) Properties during its Rehydration Process [Volume 45, Issue 2, 2014, Pages 89-96]
-
Wheat
Effect of Kefiran and Xanthan on Propertiesof Dough and Quality of French Bread [Volume 45, Issue 2, 2014, Pages 153-159]
Y
-
Yeast viability
Effect of Pre-fermentation and Freezing Temperature of Sangak Dough on the Yeast Activity and Sangak Bread Volume [Volume 45, Issue 1, 2014, Pages 81-87]
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