Published: 2021-01-05

Paper

Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture

Omid Zahed, Kianoush Khosravi-Darani, Amir Mohammad Mortazavian, Abdorreza Mohammadi
Abstract 726 | PDF Downloads 266 HTML Downloads 344 XML Downloads 24 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1961

Page 1-11

The occurrence of aflatoxin M1 in industrial and traditional fermented milk: A systematic review study

Camilla de Souza, Amin Mousavi Khaneghah, Carlos Augusto Fernandes Oliveira
Abstract 887 | PDF Downloads 511 HTML Downloads 124 XML Downloads 24 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1982

Page 12-23

An assessment of Cuminum cyminum (Boiss) essential oil, NaCl, bile salts and their combinations in probiotic yogurt

Noushin Mohajeri, Peyman Mahasti Shotorbani, Afshin Akhondzadeh Basti, Zaleh Khoshkhoo, Ali Khanjari
Abstract 293 | PDF Downloads 296 HTML Downloads 287 XML Downloads 20 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1990

Page 24-33

Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications

Saber Amiri, Zahra Motalebi Moghanjougi, Mahmoud Rezazadeh Bari, Amin Mousavi Khaneghah
Abstract 1826 | PDF Downloads 943 HTML Downloads 506 XML Downloads 28 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2045

Page 55-68

Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment

Maliheh Azizi, Fatemeh Fazeli, Mehrdad Mohammadi, Amin Mousavi Khaneghah
Abstract 315 | PDF Downloads 211 HTML Downloads 339 XML Downloads 17 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2027

Page 69-77

The prevalence and risk assessment of aflatoxin in sesame-based products

Ali Heshmati, Mina Khorshidi, Amin Mousavi Khaneghah
Abstract 727 | PDF Downloads 394 HTML Downloads 408 XML Downloads 29 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2065

Page 92-102

Aflatoxin M1 in traditional and industrial pasteurized milk samples from Tiran County, Isfahan Province: A probabilistic health risk assessment

Khadijeh Jafari, Ayub Ebadi Fathabad, Yadolah Fakhri, Maryam Shamsaei, Mohammad Miri, Reza Farahmandfar, Amin Mousavi Khaneghah
Abstract 461 | PDF Downloads 286 HTML Downloads 763 XML Downloads 7 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2054

Page 103-116

Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta

Syed Insha Rafiq, Khalid Muzaffar, Syed Mansha Rafiq, DC Saxena, BN Dar
Abstract 325 | PDF Downloads 254 HTML Downloads 682 XML Downloads 15 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2088

Page 137-149

Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables

Nusrat Maqbool, Sajad Ahmad Sofi, Hilal A. Makroo, Shabir A. Mir, Darakshan Majid, B.N. Dar
Abstract 353 | PDF Downloads 368 HTML Downloads 527 XML Downloads 23 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2092

Page 150-162

Review

Biodecontamination of milk and dairy products by probiotics: Boon for bane

Razieh Sadat Mirmahdi, Alaleh Zoghi, Fatemeh Mohammadi, Kianoush Khosravi-Darani, Shima Jazaiery, Reza Mohammadi, Yasir Rehman
Abstract 589 | PDF Downloads 275 HTML Downloads 987 XML Downloads 43 | DOI https://doi.org/10.15586/ijfs.v33iSP2.2053

Page 78-91

Special Issue - Traditional food procedures

Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color

Narges Shahbazpour, Kianoush Khosravi-Darani, Anousheh Sharifan, Hedayat Hosseini
Abstract 399 | PDF Downloads 255 HTML Downloads 262 XML Downloads 16 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2093

Page 163-169

Effect of different thawing methods on quality properties of stuffed pasta (manti)

Süleyman Gökmen
Abstract 334 | PDF Downloads 256 HTML Downloads 203 XML Downloads 13 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2128

Page 170-178