Published: 2021-01-05


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 873 | PDF Downloads 393 HTML Downloads 384 XML Downloads 31 | DOI

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 1412 | PDF Downloads 862 HTML Downloads 217 XML Downloads 37 | DOI

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 386 | PDF Downloads 407 HTML Downloads 342 XML Downloads 26 | DOI

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 3470 | PDF Downloads 1895 HTML Downloads 750 XML Downloads 155 | DOI

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 412 | PDF Downloads 327 HTML Downloads 380 XML Downloads 25 | DOI

Page 69-77

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

Ali Heshmati, Mina Khorshidi, Amin Mousavi Khaneghah
Abstract 1352 | PDF Downloads 647 HTML Downloads 487 XML Downloads 113 | DOI

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 768 | PDF Downloads 512 HTML Downloads 833 XML Downloads 9 | DOI

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 622 | PDF Downloads 484 HTML Downloads 836 XML Downloads 26 | DOI

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 680 | PDF Downloads 621 HTML Downloads 696 XML Downloads 127 | DOI

Page 150-162


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 1006 | PDF Downloads 481 HTML Downloads 1057 XML Downloads 91 | DOI

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 708 | PDF Downloads 494 HTML Downloads 331 XML Downloads 42 | DOI

Page 163-169

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

Süleyman Gökmen
Abstract 467 | PDF Downloads 379 HTML Downloads 234 XML Downloads 14 | DOI

Page 170-178