Keyword Index

B

  • Bio-preservation Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]

D

  • Diclofenac Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats [Volume 18, Issue 1, 2021, Pages 1-15]

F

  • Fermented milk Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks [Volume 18, Issue 2, 2021, Pages 13-22]

L

  • LAB Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]
  • Liver Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats [Volume 18, Issue 1, 2021, Pages 1-15]
  • L. plantarum Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]

N

  • Nanotechnology Application of Nanotechnology in Food Industry and Some of its Hazard Effect on Human Body: An Overview [Volume 18, Issue 2, 2021, Pages 23-33]

P

  • Papain Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases [Volume 18, Issue 2, 2021, Pages 1-11]
  • Papain preparation Preparation and Properties of Papain Precipitated from Fresh Latex of Papaya Fruits (Carica papaya) [Volume 18, Issue 1, 2021, Pages 27-32]
  • Processed cheese Low-Phosphate Processed Cheese Diminishes Diclofenac-Induced Hepato-Renal Injury in Male Rats [Volume 18, Issue 1, 2021, Pages 1-15]
  • Proteases Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases [Volume 18, Issue 2, 2021, Pages 1-11]
  • Protective culture Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum [Volume 18, Issue 1, 2021, Pages 33-50]

Q

  • Quality Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases [Volume 18, Issue 2, 2021, Pages 1-11]

R

  • Rice milk Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks [Volume 18, Issue 2, 2021, Pages 13-22]

S

  • Sensory evaluation Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks [Volume 18, Issue 2, 2021, Pages 13-22]
  • Storage Impact of Package Type and Jojoba Oil Addition on the Physicochemical Properties and Microbial Quality of Caraway Fruits During Storage [Volume 18, Issue 1, 2021, Pages 17-26]