Author Index

A

  • Abbasi, M. Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load [Volume 10, Issue 1, 2020, Pages 87-102]
  • Ahari, H. Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load [Volume 10, Issue 1, 2020, Pages 87-102]
  • Ahmadi Chenarbon, H. Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread [Volume 10, Issue 2, 2020, Pages 19-28]
  • Alimi, M. Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation [Volume 10, Issue 1, 2020, Pages 27-34]
  • Amiri, S. Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat [Volume 10, Issue 2, 2020, Pages 49-62]
  • Arabshahi- Delouee, S. Effect of Flaxseed (Linum usitatissimum) Mucilage on Physicochemical and Sensorial Properties of Semi-Fat Set Yoghurt [Volume 10, Issue 2, 2020, Pages 91-100]
  • Azadshahraki, F. The Effect of Modified Atmosphere Packaging on the Shelf-life of Greenhouse-grown Tomato [Volume 10, Issue 2, 2020, Pages 75-90]
  • Azarpazhooh, E. Influence of Some Hydrocolloids on Textural Properties of UF Cheese [Volume 10, Issue 2, 2020, Pages 1-10]
  • Azizi, M. The Effects of Refining Operations on Quality and Quantity of Sterols in Canola, Soyabean and Sunflower Seed Oils [Volume 10, Issue 2, 2020, Pages 11-18]
  • Azizinezhad, R. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]

B

  • Badii, F. Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels [Volume 10, Issue 1, 2020, Pages 57-68]
  • Bagheri, F. Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat [Volume 10, Issue 2, 2020, Pages 49-62]
  • Bahmaie, M. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]
  • Bahram, S. The Effect of Free and Encapsulated forms of Quercus persica Extract on the Quality of Minced Kilka (Clupeonella cultriventris caspia) [Volume 10, Issue 2, 2020, Pages 101-110]
  • Behmadi, H. Influence of Some Hydrocolloids on Textural Properties of UF Cheese [Volume 10, Issue 2, 2020, Pages 1-10]

E

  • Ehsani, M.R. Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels [Volume 10, Issue 1, 2020, Pages 57-68]

F

  • Falahatgar, D. The Effect of Gum Arabic Encapsulated with Rosemary Extract on the Quality of Minced Silver Carp and Eschershia coli Inoculated in the Mince [Volume 10, Issue 1, 2020, Pages 47-56]
  • Farrokhi, F. Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels [Volume 10, Issue 1, 2020, Pages 57-68]

G

  • Gharachorloo, M. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]
  • Ghavami, A. The Effects of Refining Operations on Quality and Quantity of Sterols in Canola, Soyabean and Sunflower Seed Oils [Volume 10, Issue 2, 2020, Pages 11-18]
  • Ghavami, M. Chemical Composition, Antioxidant Activity and Antimicrobial Effect of Rosa damascena Mill. Essential Oil Against Staphylococcus aureus, Escherichia coli and Salmonella typhi [Volume 10, Issue 2, 2020, Pages 63-74]
  • Ghorbani, M. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage [Volume 10, Issue 1, 2020, Pages 35-46]
  • Goli, M. The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese [Volume 10, Issue 1, 2020, Pages 103-109]

H

  • Hasani, M. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage [Volume 10, Issue 1, 2020, Pages 35-46]
  • Hasani, Sh. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage [Volume 10, Issue 1, 2020, Pages 35-46]
  • Hashemi, M. Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels [Volume 10, Issue 1, 2020, Pages 57-68]
  • Hejrani, T. Influence of Natural Humectants on Rheological Properties and Staling of Bread [Volume 10, Issue 1, 2020, Pages 79-86]

J

  • Javadian, S.R. The Effect of Gum Arabic Encapsulated with Rosemary Extract on the Quality of Minced Silver Carp and Eschershia coli Inoculated in the Mince [Volume 10, Issue 1, 2020, Pages 47-56]
  • Javanmard, M. Antimicrobial Effects of Grape and Pomegranate Waste Extracts against two Foodborne Pathogens [Volume 10, Issue 2, 2020, Pages 39-48]

K

  • Karamirad, M. Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method [Volume 10, Issue 1, 2020, Pages 69-78]
  • Karimi, M. Influence of Natural Humectants on Rheological Properties and Staling of Bread [Volume 10, Issue 1, 2020, Pages 79-86]
  • Khaki, M. Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation [Volume 10, Issue 1, 2020, Pages 27-34]
  • Kheirkhahan, P. Chemical Composition, Antioxidant Activity and Antimicrobial Effect of Rosa damascena Mill. Essential Oil Against Staphylococcus aureus, Escherichia coli and Salmonella typhi [Volume 10, Issue 2, 2020, Pages 63-74]
  • Khorsandmanesh, S. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]

L

  • Laripoor, M. Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate [Volume 10, Issue 1, 2020, Pages 15-26]

M

  • Mirdamadi, S. Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate [Volume 10, Issue 1, 2020, Pages 15-26]
  • Mirzaei, M. Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate [Volume 10, Issue 1, 2020, Pages 15-26]
  • Mizani, M. Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation [Volume 10, Issue 1, 2020, Pages 27-34]
  • Moghaddasi, R. Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread [Volume 10, Issue 2, 2020, Pages 19-28]
  • Mohammadi, A. Effect of Flaxseed (Linum usitatissimum) Mucilage on Physicochemical and Sensorial Properties of Semi-Fat Set Yoghurt [Volume 10, Issue 2, 2020, Pages 91-100]
  • Moosavi, Z.S. Effects of Ultrasonic and High-Pressure Homogenization Pretreatment on the Enzymatic Hydrolysis and Antioxidant Activity of Yeast Protein Hydrolysate [Volume 10, Issue 1, 2020, Pages 15-26]
  • Mortazavi, S. A. The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese [Volume 10, Issue 1, 2020, Pages 103-109]
  • Movahhed, S. Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method [Volume 10, Issue 1, 2020, Pages 69-78]
  • Movahhed, S. Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread [Volume 10, Issue 2, 2020, Pages 19-28]

O

  • Ojagh, S.M. Nano-Encapsulation of Lemon Essential Oil Approach to Reducing the Oxidation Process in Fish Burger during Refrigerated Storage [Volume 10, Issue 1, 2020, Pages 35-46]

R

  • Rabiee, H. The Effect of Free and Encapsulated forms of Quercus persica Extract on the Quality of Minced Kilka (Clupeonella cultriventris caspia) [Volume 10, Issue 2, 2020, Pages 101-110]
  • Radi, M. Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat [Volume 10, Issue 2, 2020, Pages 49-62]
  • Rafiee Darsangi, Z. The Effect of Modified Atmosphere Packaging on the Shelf-life of Greenhouse-grown Tomato [Volume 10, Issue 2, 2020, Pages 75-90]
  • Rahati Ghochani, Sh. Effect of Flaxseed (Linum usitatissimum) Mucilage on Physicochemical and Sensorial Properties of Semi-Fat Set Yoghurt [Volume 10, Issue 2, 2020, Pages 91-100]
  • Rezaei, K. Germinated Legumes (Mung Bean and Cowpea) as Potential Commodities for Preparing Complementary Baby Foods [Volume 10, Issue 1, 2020, Pages 1-14]

S

  • Saeidi Asl, M. R. The Effect of Free and Encapsulated forms of Quercus persica Extract on the Quality of Minced Kilka (Clupeonella cultriventris caspia) [Volume 10, Issue 2, 2020, Pages 101-110]
  • Salami, M. Germinated Legumes (Mung Bean and Cowpea) as Potential Commodities for Preparing Complementary Baby Foods [Volume 10, Issue 1, 2020, Pages 1-14]
  • Shahab Lavasani, A.R. Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method [Volume 10, Issue 1, 2020, Pages 69-78]
  • Sharifan, A. Chemical Composition, Antioxidant Activity and Antimicrobial Effect of Rosa damascena Mill. Essential Oil Against Staphylococcus aureus, Escherichia coli and Salmonella typhi [Volume 10, Issue 2, 2020, Pages 63-74]
  • Sheikholeslami, Z. Influence of Natural Humectants on Rheological Properties and Staling of Bread [Volume 10, Issue 1, 2020, Pages 79-86]

T

  • Tabari, M. Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load [Volume 10, Issue 1, 2020, Pages 87-102]
  • Tajeddin, B. The Effect of Modified Atmosphere Packaging on the Shelf-life of Greenhouse-grown Tomato [Volume 10, Issue 2, 2020, Pages 75-90]

Y

  • Yasser, A. Germinated Legumes (Mung Bean and Cowpea) as Potential Commodities for Preparing Complementary Baby Foods [Volume 10, Issue 1, 2020, Pages 1-14]
  • Yousefi Jozdani, M. The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese [Volume 10, Issue 1, 2020, Pages 103-109]

Z

  • Zand Moghaddam, A. Blending of Milkfat with Refined Palm Oil and its Fractions: Impact on Physicochemical Properties and Fatty Acid Profile [Volume 10, Issue 2, 2020, Pages 29-38]
  • Zomorodi, Sh Influence of Some Hydrocolloids on Textural Properties of UF Cheese [Volume 10, Issue 2, 2020, Pages 1-10]