Keyword Index

A

  • Antioxidant activity Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]
  • Antioxidant - Cytotoxicity Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]

C

  • Carboxymethyl Cellulose Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]
  • Cereals bulgur Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur [Volume 4, Issue 2, 2024, Pages 107-122]

E

  • Edible coating Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]

F

  • FTRI-AIR Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup [Volume 4, Issue 2, 2024, Pages 123-133]

G

  • Gamma Irradiation Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]
  • Gluten-free bulgur Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur [Volume 4, Issue 2, 2024, Pages 107-122]

J

  • Jam Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup [Volume 4, Issue 2, 2024, Pages 123-133]
  • Jerusalem artichoke Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods [Volume 4, Issue 1, 2024, Pages 16-34]

L

  • Loquat Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup [Volume 4, Issue 2, 2024, Pages 123-133]

O

  • Oleogel Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]
  • Ozone Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]

P

  • Phenolic and flavonoid Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]
  • Pigments Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]
  • Pumpkin Evaluation of Vermicelli with High Nutritional Value [Volume 4, Issue 1, 2024, Pages 49-63]

Q

  • Quinoa Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods [Volume 4, Issue 1, 2024, Pages 16-34]

S

  • Sensory evaluation Preparation and Evaluation of Oleogels Incorporated with Moringa oleifera Leaves Extract in Biscuits Production [Volume 4, Issue 1, 2024, Pages 1-15]
  • Sensory evaluation Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]
  • Sensory evaluation Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur [Volume 4, Issue 2, 2024, Pages 107-122]
  • Strawberry powder Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder [Volume 4, Issue 1, 2024, Pages 64-72]

T

  • Textural analysis Using Amaranth and Psyllium for Bread Production [Volume 4, Issue 1, 2024, Pages 35-48]
  • Thickener Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [Volume 4, Issue 2, 2024, Pages 92-106]

U

  • UV Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods [Volume 4, Issue 2, 2024, Pages 134-147]

V

  • Vegetables paste - Dry toast Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes [Volume 4, Issue 2, 2024, Pages 73-91]
  • Vermicelli Evaluation of Vermicelli with High Nutritional Value [Volume 4, Issue 1, 2024, Pages 49-63]

W

  • Wheat Flour Evaluation of Vermicelli with High Nutritional Value [Volume 4, Issue 1, 2024, Pages 49-63]

Y

  • Yellow corn flour Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods [Volume 4, Issue 1, 2024, Pages 16-34]