Pubblicato: 2021-01-05
Fascicolo completo
Paper
Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture
Abstract 1756 | PDF (Inglese) Downloads 834 HTML (Inglese) Downloads 387 XML (Inglese) Downloads 60Page 1-11
The occurrence of aflatoxin M1 in industrial and traditional fermented milk: A systematic review study
Abstract 2634 | PDF (Inglese) Downloads 1448 HTML (Inglese) Downloads 220 XML (Inglese) Downloads 96Page 12-23
An assessment of Cuminum cyminum (Boiss) essential oil, NaCl, bile salts and their combinations in probiotic yogurt
Abstract 1121 | PDF (Inglese) Downloads 777 HTML (Inglese) Downloads 347 XML (Inglese) Downloads 40Page 24-33
Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity
Abstract 1828 | PDF (Inglese) Downloads 1060 HTML (Inglese) Downloads 515 XML (Inglese) Downloads 62Page 34-42
DNAFoil, a novel technology for the rapid detection of food pathogens: Preliminary validation on Salmonella and Listeria monocytogenes
Abstract 1692 | PDF (Inglese) Downloads 1089 HTML (Inglese) Downloads 755 XML (Inglese) Downloads 64Page 43-54
Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications
Abstract 8280 | PDF (Inglese) Downloads 4138 HTML (Inglese) Downloads 772 XML (Inglese) Downloads 682Page 55-68
Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment
Abstract 1250 | PDF (Inglese) Downloads 667 HTML (Inglese) Downloads 388 XML (Inglese) Downloads 61Page 69-77
The prevalence and risk assessment of aflatoxin in sesame-based products
Abstract 3272 | PDF (Inglese) Downloads 1359 HTML (Inglese) Downloads 493 XML (Inglese) Downloads 317Page 92-102
Aflatoxin M1 in traditional and industrial pasteurized milk samples from Tiran County, Isfahan Province: A probabilistic health risk assessment
Abstract 1812 | PDF (Inglese) Downloads 999 HTML (Inglese) Downloads 842 XML (Inglese) Downloads 41Page 103-116
Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)
Abstract 1288 | PDF (Inglese) Downloads 949 HTML (Inglese) Downloads 458 XML (Inglese) Downloads 132Page 117-126
Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber
Abstract 1549 | PDF (Inglese) Downloads 892 HTML (Inglese) Downloads 401 XML (Inglese) Downloads 30Page 127-136
Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta
Abstract 1627 | PDF (Inglese) Downloads 991 HTML (Inglese) Downloads 864 XML (Inglese) Downloads 118Page 137-149
Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables
Abstract 2397 | PDF (Inglese) Downloads 1244 HTML (Inglese) Downloads 743 XML (Inglese) Downloads 1030Page 150-162
Review
Biodecontamination of milk and dairy products by probiotics: Boon for bane
Abstract 2134 | PDF (Inglese) Downloads 984 HTML (Inglese) Downloads 1066 XML (Inglese) Downloads 203Page 78-91
Special Issue - Traditional food procedures
Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color
Abstract 2030 | PDF (Inglese) Downloads 1171 HTML (Inglese) Downloads 350 XML (Inglese) Downloads 162Page 163-169
Effect of different thawing methods on quality properties of stuffed pasta (manti)
Abstract 1176 | PDF (Inglese) Downloads 922 HTML (Inglese) Downloads 238 XML (Inglese) Downloads 42Page 170-178