Journal of Food and Dairy Sciences (JFDS) - Keyword Index
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Keyword Index
Volume 9 (2018)
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
A
ABT; Volume 9, Issue 9, 2018, Page 327-332
Adjunct cultures; Volume 9, Issue 1, 2018, Page 19-29
Agro-industrial by-products; Volume 9, Issue 2, 2018, Page 77-82
Alginate gum; Volume 9, Issue 5, 2018, Page 157-161
Antibiotic resistance; Volume 9, Issue 1, 2018, Page 19-29
Anti hyperlipidemia; Volume 9, Issue 9, 2018, Page 321-325
Antimicrobial; Volume 9, Issue 6, 2018, Page 193-199
Antioxidant activity; Volume 9, Issue 3, 2018, Page 103-109
Antioxidant activity; Volume 9, Issue 3, 2018, Page 127-132
Antioxidant activity; Volume 9, Issue 7, 2018, Page 263-271
B
Beef burger; Volume 9, Issue 6, 2018, Page 177-187
Beta cyclodextrin; Volume 9, Issue 12, 2018, Page 395-398
Bifidobacteria; Volume 9, Issue 7, 2018, Page 251-255
Biscuits, Sweet lupine flour, Influence, Addition; Volume 9, Issue 5, 2018, Page 163-170
Butylated hydroxy anisole; Volume 9, Issue 9, 2018, Page 333-338
C
Caerphilly cheese- salting – NaCl salt- Kcl salt; Volume 9, Issue 12, 2018, Page 419-423
Chemical composition; Volume 9, Issue 3, 2018, Page 127-132
Chemical composition; Volume 9, Issue 10, 2018, Page 353-358
Chemical composition of hibiscus and soybean seeds physicochemical properties; Volume 9, Issue 11, 2018, Page 359-363
Chicken products; Volume 9, Issue 2, 2018, Page 77-82
Cholesterol; Volume 9, Issue 9, 2018, Page 321-325
Cholesterol reduction; Volume 9, Issue 12, 2018, Page 395-398
Cinnamon; Volume 9, Issue 7, 2018, Page 229-235
Cold atmospheric plasma; Volume 9, Issue 4, 2018, Page 151-156
Color density; Volume 9, Issue 7, 2018, Page 237-244
Complementary food; Volume 9, Issue 8, 2018, Page 297-304
Composition and quality; Volume 9, Issue 1, 2018, Page 31-35
Composition and quality; Volume 9, Issue 1, 2018, Page 37-40
Cooking quality; Volume 9, Issue 2, 2018, Page 77-82
Cooling crystallization and masscuites; Volume 9, Issue 2, 2018, Page 87-90
Crayfish; Volume 9, Issue 7, 2018, Page 245-250
Crayfish burger; Volume 9, Issue 7, 2018, Page 245-250
D
Dairy products; Volume 9, Issue 6, 2018, Page 193-199
Damascus goats; Volume 9, Issue 4, 2018, Page 145-149
Date fruit residue; Volume 9, Issue 3, 2018, Page 127-132
Dielectric Barrier Discharge; Volume 9, Issue 4, 2018, Page 151-156
Domiati cheese; Volume 9, Issue 4, 2018, Page 145-149
Domiati cheese; Volume 9, Issue 7, 2018, Page 257-261
E
Enterococcus; Volume 9, Issue 1, 2018, Page 19-29
F
Fatty acid composition; Volume 9, Issue 11, 2018, Page 359-363
Fig leaves; Volume 9, Issue 6, 2018, Page 201-206
Formulas; Volume 9, Issue 8, 2018, Page 297-304
Free Gluten; Volume 9, Issue 7, 2018, Page 221-227
Functional dairy products; Volume 9, Issue 3, 2018, Page 97-102
G
Garlic and ginger plants; Volume 9, Issue 2, 2018, Page 51-58
Gizzards and liver sausage; Volume 9, Issue 10, 2018, Page 353-358
Goat; Volume 9, Issue 7, 2018, Page 251-255
Goat’s protein; Volume 9, Issue 11, 2018, Page 365-369
H
HACCP; Volume 9, Issue 7, 2018, Page 237-244
Hairtail; Volume 9, Issue 4, 2018, Page 151-156
HDL; Volume 9, Issue 9, 2018, Page 321-325
High hydrostatic pressure; Volume 9, Issue 1, 2018, Page 31-35
High hydrostatic pressure; Volume 9, Issue 1, 2018, Page 37-40
Hydrocolloids – Dough properties- Bread quality; Volume 9, Issue 10, 2018, Page 339-346
I
Ice cream; Volume 9, Issue 12, 2018, Page 399-402
Indian cherry; Volume 9, Issue 10, 2018, Page 347-351
J
K
Karish cheese; Volume 9, Issue 3, 2018, Page 97-102
L
LDL; Volume 9, Issue 9, 2018, Page 321-325
Lemon peels; Volume 9, Issue 9, 2018, Page 321-325
L-glutamine; Volume 9, Issue 3, 2018, Page 97-102
Lipid profile; Volume 9, Issue 9, 2018, Page 313-320
Low-fat UF soft cheese; Volume 9, Issue 5, 2018, Page 157-161
M
Malondialdehyde; Volume 9, Issue 9, 2018, Page 313-320
Meatballs; Volume 9, Issue 3, 2018, Page 117-119
Mechanical Properties; Volume 9, Issue 11, 2018, Page 371-379
Microbial; Volume 9, Issue 11, 2018, Page 371-379
Microbiological aspects; Volume 9, Issue 10, 2018, Page 353-358
Microbiological evaluation and Sensory attributes; Volume 9, Issue 2, 2018, Page 77-82
Microbiological quality; Volume 9, Issue 7, 2018, Page 237-244
Microwave drying; Volume 9, Issue 3, 2018, Page 127-132
Molasses; Volume 9, Issue 2, 2018, Page 87-90
Moringa leaves; Volume 9, Issue 6, 2018, Page 201-206
Moringa oleifera; Volume 9, Issue 12, 2018, Page 379-384
Mrs Media; Volume 9, Issue 3, 2018, Page 121-126
N
Nanoemulison-Table margarine- Transmission Electron Microscope- Zeta Potential Analyzer- Emulsion stability; Volume 9, Issue 6, 2018, Page 207-214
Nitrogen content; Volume 9, Issue 3, 2018, Page 111-116
Nutraceutical; Volume 9, Issue 1, 2018, Page 41-49
O
Oil extraction; Volume 9, Issue 12, 2018, Page 379-384
P
Pan bread; Volume 9, Issue 10, 2018, Page 339-346
Pan Bread and Sensory Evaluation. Celiac Disease; Volume 9, Issue 7, 2018, Page 221-227
Pan Bread and Sensory Evaluation. Celiac Disease.Free Gluten; Volume 9, Issue 7, 2018, Page 221-227
Pan bread- Cake- Mango peels- Mango seed kernels- Rheological properties- bakery products quality; Volume 9, Issue 12, 2018, Page 439-445
Partailly Defatted soybean; Volume 9, Issue 8, 2018, Page 297-304
Permeability; Volume 9, Issue 11, 2018, Page 371-379
Phenolic compounds; Volume 9, Issue 7, 2018, Page 263-271
Q
Quality; Volume 9, Issue 2, 2018, Page 87-90
Quality, antioxidant characteristics; Volume 9, Issue 5, 2018, Page 163-170
Quality characteristics and Fiber; Volume 9, Issue 3, 2018, Page 117-119
Quality Criteria; Volume 9, Issue 6, 2018, Page 177-187
Quality of Yoghurt; Volume 9, Issue 1, 2018, Page 13-17
R
Ras cheese; Volume 9, Issue 7, 2018, Page 257-261
Raw milk; Volume 9, Issue 7, 2018, Page 257-261
Red pepper fruits and seeds; Volume 9, Issue 6, 2018, Page 201-206
Rheological properties; Volume 9, Issue 5, 2018, Page 171-176
Rice flour; Volume 9, Issue 7, 2018, Page 221-227
Roselle Calyces; Volume 9, Issue 7, 2018, Page 229-235
S
Saidy; Volume 9, Issue 3, 2018, Page 127-132
Sensory evaluation; Volume 9, Issue 10, 2018, Page 353-358
Sodium alginate; Volume 9, Issue 5, 2018, Page 157-161
Spore forming bacteria; Volume 9, Issue 7, 2018, Page 257-261
Storage Conditions; Volume 9, Issue 6, 2018, Page 177-187
Sugar beet; Volume 9, Issue 2, 2018, Page 87-90
T
Taro corms; Volume 9, Issue 12, 2018, Page 399-402
TEM characterizations; Volume 9, Issue 2, 2018, Page 51-58
Tobacco mosaic virus; Volume 9, Issue 12, 2018, Page 385-393
Total Phenolics; Volume 9, Issue 3, 2018, Page 127-132
U
UF-soft cheese and natural antioxidant; Volume 9, Issue 9, 2018, Page 333-338
UHT milk; Volume 9, Issue 7, 2018, Page 257-261
Untraditional Burger; Volume 9, Issue 7, 2018, Page 245-250
V
W
Watermelon Rind Powder; Volume 9, Issue 6, 2018, Page 177-187
X
Y
Z
Zabadi, cow’s milk; Volume 9, Issue 11, 2018, Page 365-369