Keyword Index

A

  • Antimicrobial Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]
  • Antioxidant activity Manufacture of Smoked Goat's Yoghurt Fortified With Whole Triticale Flour [Volume 7, Issue 1, 2025, Pages 29-43]

C

  • Camel fat Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [Volume 7, Issue 1, 2025, Pages 12-28]
  • Celiac disease Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes [Volume 7, Issue 1, 2025, Pages 44-61]
  • Chitosan Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]
  • Cinnamon Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]
  • Clove buds Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]
  • Cow fat Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production [Volume 7, Issue 1, 2025, Pages 12-28]

D

  • Defatted corn germ Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour [Volume 7, Issue 2, 2025, Pages 102-118]

E

  • Edible coating Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]
  • Emulsion stability Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise [Volume 7, Issue 2, 2025, Pages 129-144]
  • Emulsion stability Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]
  • Essential oils Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]

F

  • Functional properties Evaluation of The Quality Characteristics of Tortilla Chips Fortified With Defatted Corn Germ Flour [Volume 7, Issue 2, 2025, Pages 102-118]

G

  • Goat's milk Manufacture of Smoked Goat's Yoghurt Fortified With Whole Triticale Flour [Volume 7, Issue 1, 2025, Pages 29-43]

I

  • Infrared drying Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices [Volume 7, Issue 1, 2025, Pages 1-11]

M

  • Microstructure Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]
  • Modified potato peel starch Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise [Volume 7, Issue 2, 2025, Pages 129-144]

N

  • Nutritional profile Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]

O

  • Oleogel Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]
  • Onion Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices [Volume 7, Issue 1, 2025, Pages 1-11]

P

  • Peanut butter Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]
  • Pepino fruits Chemical and Technological Evaluation of Pepino (Solanum muricatum) Fruit and Their Drying Aspects [Volume 7, Issue 1, 2025, Pages 62-78]
  • Protein quality Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes [Volume 7, Issue 1, 2025, Pages 44-61]
  • Pumpkin Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]

Q

  • Quality Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices [Volume 7, Issue 1, 2025, Pages 1-11]

S

  • Sensory evaluation Characterization and Evaluation of Modified Potato Peel Starch and Soy Protein Isolate for Formulation in Reduced-Fat Mayonnaise [Volume 7, Issue 2, 2025, Pages 129-144]
  • Storage Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality [Volume 7, Issue 1, 2025, Pages 79-101]

T

  • Total flavonoids Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]
  • Total phenols Utilization of Pumpkin Fruit as Functional Ingredients in Biscuit Manufacturing [Volume 7, Issue 2, 2025, Pages 119-128]
  • Total phenols Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings [Volume 7, Issue 2, 2025, Pages 145-162]

W

  • Whey beverages Oleogel-Structured Emulsion With Protein-Polysaccharide Complex: Impact on Stability of Cacao Whey-Based Beverage [Volume 7, Issue 2, 2025, Pages 163-185]