Keyword Index

A

  • Amino acids Preparation and Evaluation of Noodles From Some Legumes Powder [Volume 5, Issue 1, 2024, Pages 1-14]
  • Anemia Production of Beverages with Nutritional Value for Some Sensitive Groups [Volume 5, Issue 2, 2024, Pages 123-137]
  • Antioxidant activity Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger [Volume 5, Issue 1, 2024, Pages 15-33]

B

  • Barley Preparation and Evaluation of Falafel Powder Free of Legumes [Volume 5, Issue 2, 2024, Pages 160-173]

C

  • Chitosan Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger [Volume 5, Issue 1, 2024, Pages 15-33]
  • Citric acid Improving of Sweet Whey to Produce Healthy Beverages Incorporating with Some Plant Extracts [Volume 5, Issue 2, 2024, Pages 147-159]
  • Color Preparation and Evaluation of Noodles From Some Legumes Powder [Volume 5, Issue 1, 2024, Pages 1-14]
  • Color Improving of Sweet Whey to Produce Healthy Beverages Incorporating with Some Plant Extracts [Volume 5, Issue 2, 2024, Pages 147-159]

D

  • Deficiency Production of Beverages with Nutritional Value for Some Sensitive Groups [Volume 5, Issue 2, 2024, Pages 123-137]

F

  • Functional foods Production of Nutritious and Healthy Functional Vegetarian Bars for Fitness Athletes [Volume 5, Issue 2, 2024, Pages 90-109]

K

  • Kinetic modelling Investigating the Impact of Storage Conditions on Quality and Shelf Life of Full-Fat and Defatted Roasted Date Seed Powders [Volume 5, Issue 1, 2024, Pages 34-51]

L

  • Lepidium sativum Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger [Volume 5, Issue 1, 2024, Pages 15-33]

N

  • Noodles Preparation and Evaluation of Noodles From Some Legumes Powder [Volume 5, Issue 1, 2024, Pages 1-14]

P

  • Phenolic compounds Factors Affecting Phytochemical Content In Some Sweet Sorghum Varieties [Volume 5, Issue 1, 2024, Pages 52-62]
  • Polyphenols Characterization and Functionality of Raw and Fermented Chia Seeds in Food Products [Volume 5, Issue 1, 2024, Pages 75-89]

R

  • Recipes Production of Beverages with Nutritional Value for Some Sensitive Groups [Volume 5, Issue 2, 2024, Pages 123-137]
  • Rheological properties Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources [Volume 5, Issue 2, 2024, Pages 110-122]

S

  • Saccharomyces cerevisiae Characterization and Functionality of Raw and Fermented Chia Seeds in Food Products [Volume 5, Issue 1, 2024, Pages 75-89]
  • Solubility Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources [Volume 5, Issue 2, 2024, Pages 110-122]

T

  • TSS Factors Affecting Phytochemical Content In Some Sweet Sorghum Varieties [Volume 5, Issue 1, 2024, Pages 52-62]

V

  • Vegetable soup Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources [Volume 5, Issue 2, 2024, Pages 110-122]

Z

  • Zucchini flower Producing Yoghurt of High Nutritional and Healthy Value Supplemented With Zucchini Flower [Volume 5, Issue 1, 2024, Pages 63-74]