Author Index

A

  • Abbasi, Ebrahim Halal Certification for edible insects [Volume 4, Issue 1, 2021, Pages 58-67]
  • Adabi Charami, Ali A Study of halal law concept with emphasis on the implication of distributive justice [Volume 4, Issue 4, 2022, Pages 23-35]
  • Adabi Charami, Hossein A Study of halal law concept with emphasis on the implication of distributive justice [Volume 4, Issue 4, 2022, Pages 23-35]
  • Ahari, Hamed A new approach to the production of halal food [Volume 4, Issue 2, 2021, Pages 1-16]
  • Ahmadi, Mohammad Globalization of halal red meat, opportunities, challenges [Volume 4, Issue 2, 2021, Pages 25-32]
  • Alipour, Hamzeh Halal Certification for edible insects [Volume 4, Issue 1, 2021, Pages 58-67]
  • Ammarloo, Morteza The role of halal sustenance in providing mental health with a focus on self-knowledge [Volume 4, Issue 1, 2021, Pages 46-57]
  • Ammarloo, Morteza Investigating the role of halal sustenance in strengthening jihadi spirit with the focus on epistemological characteristics [Volume 4, Issue 3, 2021, Pages 90-104]
  • Ammarloo, Morteza Nutrition Etiquette from the Perspective of Religious Teachings and Its Role in the Study of Intuitive Knowledge [Volume 4, Issue 4, 2022, Pages 36-48]

B

  • Balichalandar, Farnaz Edible oils and fats (Halal Identification) [Volume 4, Issue 2, 2021, Pages 52-59]
  • Baranzehi, Tayebeh Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage [Volume 4, Issue 3, 2021, Pages 47-59]
  • Behzad, Masoomeh Measurement of zinc, copper, lead and cadmium in a variety of yogurt and Dough available on the market by voltammetry [Volume 4, Issue 1, 2021, Pages 86-93]

D

  • Daghaghle, Abdolreza A Study on Level of knowledge, observation and the performance of examples of Iranian society Regarding halal food with an emphasis on meat and its products [Volume 4, Issue 2, 2021, Pages 40-51]
  • Dehestani, Maryam Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage [Volume 4, Issue 3, 2021, Pages 47-59]

E

  • Ebnetorab, Seyed Mohammad Ali A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis [Volume 4, Issue 2, 2021, Pages 77-88]
  • Eskandari, Soheil A Study on Level of knowledge, observation and the performance of examples of Iranian society Regarding halal food with an emphasis on meat and its products [Volume 4, Issue 2, 2021, Pages 40-51]

F

  • Faghei Shahrbabaki, Mohammad An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
  • Fathi, Soroosh Measurement of zinc, copper, lead and cadmium in a variety of yogurt and Dough available on the market by voltammetry [Volume 4, Issue 1, 2021, Pages 86-93]

G

  • Gharachorloo, Maryam Edible oils and fats (Halal Identification) [Volume 4, Issue 2, 2021, Pages 52-59]
  • Ghavami, Mehrdad Edible oils and fats (Halal Identification) [Volume 4, Issue 2, 2021, Pages 52-59]
  • Ghavami, Mehrdad Investigation of the diversity of existing methods for the detection of Halal gelatin products [Volume 4, Issue 3, 2021, Pages 60-76]
  • Ghavam zade, Negin Design of a functional drink formulation based on walnut kernel, whey protein concentrates and inulin and evaluation of its sensory properties [Volume 4, Issue 3, 2021, Pages 10-20]
  • Ghavam zade, Negin Optimization of nutritious beverage formulation based on walnut kernel, whey protein concentrate and Inulin and evaluation of its physicochemical and sensory properties [Volume 4, Issue 4, 2022, Pages 68-80]
  • Ghobadi Dana, Maryam Investigation of the diversity of existing methods for the detection of Halal gelatin products [Volume 4, Issue 3, 2021, Pages 60-76]
  • Gholamnezhad, Jalal Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage [Volume 4, Issue 3, 2021, Pages 47-59]
  • Golestanehzadeh, Nassim Enhancing the Halal Food Industry by Utilizing Food Wastes [Volume 4, Issue 2, 2021, Pages 60-76]

H

  • Homayounpour, Parisa Evaluation of nano-chitosan coatings containing free and encapsulation form of aqueous extract of Angelica seed (Heracleum persicum L.) on quality characteristics of shrimp during storage [Volume 4, Issue 3, 2021, Pages 32-46]
  • Honarvar, Masoud Enhancing the Halal Food Industry by Utilizing Food Wastes [Volume 4, Issue 2, 2021, Pages 60-76]

J

  • Jaefari, Azam Investigation of the effect of some plant-based coatings on some physicochemical and chemical properties of orange fruit during storage [Volume 4, Issue 3, 2021, Pages 47-59]
  • Jafari, Reyhaneh Kombucha: From introduction and healing properties to being Halal [Volume 4, Issue 2, 2021, Pages 33-39]
  • Jafariyan, sara Design of a functional drink formulation based on walnut kernel, whey protein concentrates and inulin and evaluation of its sensory properties [Volume 4, Issue 3, 2021, Pages 10-20]
  • Jahani, Moslem Identify Effective Strategies for the Design and Commercialization of Tayyeb Food Brand [Volume 4, Issue 3, 2021, Pages 1-9]
  • Jannat, Behrooz Measurement of zinc, copper, lead and cadmium in a variety of yogurt and Dough available on the market by voltammetry [Volume 4, Issue 1, 2021, Pages 86-93]
  • Jokar, Mojtaba Designing a model for evaluating and ranking cold stores and date processing units based on Tayyib principles and AHP pattern [Volume 4, Issue 3, 2021, Pages 77-89]

K

  • Kalateh Seifri, Fatemeh A new approach to the production of halal food [Volume 4, Issue 2, 2021, Pages 1-16]
  • Kamandi, Narges Investigation of the diversity of existing methods for the detection of Halal gelatin products [Volume 4, Issue 3, 2021, Pages 60-76]
  • Khosravi Darani, Kianoosh Kombucha: From introduction and healing properties to being Halal [Volume 4, Issue 2, 2021, Pages 33-39]

M

  • Matin, Nasrin Analyzing the position of IRAN tourism destination competitiveness based on the WEF-TTCR index [Volume 4, Issue 3, 2021, Pages 21-31]
  • Moghanian, Mohammad Taghi An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
  • Mortazavian, Amir Mohammad Investigation of the diversity of existing methods for the detection of Halal gelatin products [Volume 4, Issue 3, 2021, Pages 60-76]
  • Moslemi, Masoumeh Impact of alcoholic drinks on nutritional status of human body and the associated diseases [Volume 4, Issue 2, 2021, Pages 17-24]
  • Mousavi, sayyed hojjat Location of areas prone to the development of Medical tourism (wellnes) in Aran and Bidgol salt lakes with emphasis on the construction of salt therapy site by AHP method and using GIS [Volume 4, Issue 4, 2022, Pages 67-49]

N

  • Nateghi, leila Design of a functional drink formulation based on walnut kernel, whey protein concentrates and inulin and evaluation of its sensory properties [Volume 4, Issue 3, 2021, Pages 10-20]
  • Nateghi, leila Optimization of nutritious beverage formulation based on walnut kernel, whey protein concentrate and Inulin and evaluation of its physicochemical and sensory properties [Volume 4, Issue 4, 2022, Pages 68-80]
  • Niazmand, Razieh Designing a model for evaluating and ranking cold stores and date processing units based on Tayyib principles and AHP pattern [Volume 4, Issue 3, 2021, Pages 77-89]
  • Nouri, Mehran An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]

P

  • Parandi, Ehsan An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]

R

  • Razavizadeh, Bibi Marzieh Identify Effective Strategies for the Design and Commercialization of Tayyeb Food Brand [Volume 4, Issue 3, 2021, Pages 1-9]
  • Razavizadeh, Bibi Marzieh Designing a model for evaluating and ranking cold stores and date processing units based on Tayyib principles and AHP pattern [Volume 4, Issue 3, 2021, Pages 77-89]

S

  • Sadeghian Motahar, Zeinab An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
  • Sahraei, Fereshteh A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis [Volume 4, Issue 2, 2021, Pages 77-88]
  • Salehi, Danial An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]
  • Shakeri, Monireh Alsadat Designing a model for evaluating and ranking cold stores and date processing units based on Tayyib principles and AHP pattern [Volume 4, Issue 3, 2021, Pages 77-89]
  • Shariatifar, Nabi Evaluation of nano-chitosan coatings containing free and encapsulation form of aqueous extract of Angelica seed (Heracleum persicum L.) on quality characteristics of shrimp during storage [Volume 4, Issue 3, 2021, Pages 32-46]
  • Sharifan, Anusheh Monitoring the level of microbial toxins and heavy metals in Iranian rice samples and Iranian rice flour collected from Kerman province [Volume 4, Issue 1, 2021, Pages 24-35]
  • Soheylinia, Saeid An Overview of Functional Ingredients for the Improvement of Physical Properties of Meat Products [Volume 4, Issue 4, 2022, Pages 1-13]

T

  • Tabaraki, Amir A Study on Level of knowledge, observation and the performance of examples of Iranian society Regarding halal food with an emphasis on meat and its products [Volume 4, Issue 2, 2021, Pages 40-51]
  • Taghavi, Nafiseh Saadaat Kombucha: From introduction and healing properties to being Halal [Volume 4, Issue 2, 2021, Pages 33-39]

V

  • Vali, AbbasAli Location of areas prone to the development of Medical tourism (wellnes) in Aran and Bidgol salt lakes with emphasis on the construction of salt therapy site by AHP method and using GIS [Volume 4, Issue 4, 2022, Pages 67-49]

W

  • Wafamehr, Fatemeh A Review of Modern Biotechnological Approaches in Halal Gelatin Analysis [Volume 4, Issue 2, 2021, Pages 77-88]

Z

  • Zamani Khademanlou, Hosein Identify Effective Strategies for the Design and Commercialization of Tayyeb Food Brand [Volume 4, Issue 3, 2021, Pages 1-9]
  • Zarei Jalyani, Aniseh Monitoring the level of microbial toxins and heavy metals in Iranian rice samples and Iranian rice flour collected from Kerman province [Volume 4, Issue 1, 2021, Pages 24-35]