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 1125 | PDF Downloads 540 HTML Downloads 387 XML Downloads 39

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 1900 | PDF Downloads 1162 HTML Downloads 220 XML Downloads 46

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 608 | PDF Downloads 535 HTML Downloads 347 XML Downloads 30

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 5932 | PDF Downloads 3226 HTML Downloads 772 XML Downloads 304

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 614 | PDF Downloads 464 HTML Downloads 388 XML Downloads 39

Page 69-77

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

Ali Heshmati, Mina Khorshidi, Amin Mousavi Khaneghah
Abstract 2107 | PDF Downloads 1011 HTML Downloads 493 XML Downloads 212

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 1032 | PDF Downloads 703 HTML Downloads 842 XML Downloads 13

Page 103-116

Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)

Ebrahim Mahdavi, Peiman Ariaii
Abstract 831 | PDF Downloads 713 HTML Downloads 458 XML Downloads 94

Page 117-126

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 948 | PDF Downloads 718 HTML Downloads 864 XML Downloads 39

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 1120 | PDF Downloads 864 HTML Downloads 743 XML Downloads 448

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 1343 | PDF Downloads 671 HTML Downloads 1066 XML Downloads 122

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 1194 | PDF Downloads 808 HTML Downloads 350 XML Downloads 112

Page 163-169

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

Süleyman Gökmen
Abstract 569 | PDF Downloads 466 HTML Downloads 238 XML Downloads 17

Page 170-178