Published: 2021-01-05
Full Issue
Paper
Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture
Abstract 1125 | PDF Downloads 540 HTML Downloads 387 XML Downloads 39Page 1-11
The occurrence of aflatoxin M1 in industrial and traditional fermented milk: A systematic review study
Abstract 1900 | PDF Downloads 1162 HTML Downloads 220 XML Downloads 46Page 12-23
An assessment of Cuminum cyminum (Boiss) essential oil, NaCl, bile salts and their combinations in probiotic yogurt
Abstract 608 | PDF Downloads 535 HTML Downloads 347 XML Downloads 30Page 24-33
Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity
Abstract 1264 | PDF Downloads 835 HTML Downloads 515 XML Downloads 47Page 34-42
DNAFoil, a novel technology for the rapid detection of food pathogens: Preliminary validation on Salmonella and Listeria monocytogenes
Abstract 976 | PDF Downloads 732 HTML Downloads 755 XML Downloads 35Page 43-54
Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications
Abstract 5932 | PDF Downloads 3226 HTML Downloads 772 XML Downloads 304Page 55-68
Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment
Abstract 614 | PDF Downloads 464 HTML Downloads 388 XML Downloads 39Page 69-77
The prevalence and risk assessment of aflatoxin in sesame-based products
Abstract 2107 | PDF Downloads 1011 HTML Downloads 493 XML Downloads 212Page 92-102
Aflatoxin M1 in traditional and industrial pasteurized milk samples from Tiran County, Isfahan Province: A probabilistic health risk assessment
Abstract 1032 | PDF Downloads 703 HTML Downloads 842 XML Downloads 13Page 103-116
Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)
Abstract 831 | PDF Downloads 713 HTML Downloads 458 XML Downloads 94Page 117-126
Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber
Abstract 932 | PDF Downloads 638 HTML Downloads 401 XML Downloads 21Page 127-136
Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta
Abstract 948 | PDF Downloads 718 HTML Downloads 864 XML Downloads 39Page 137-149
Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables
Abstract 1120 | PDF Downloads 864 HTML Downloads 743 XML Downloads 448Page 150-162
Review
Biodecontamination of milk and dairy products by probiotics: Boon for bane
Abstract 1343 | PDF Downloads 671 HTML Downloads 1066 XML Downloads 122Page 78-91
Special Issue - Traditional food procedures
Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color
Abstract 1194 | PDF Downloads 808 HTML Downloads 350 XML Downloads 112Page 163-169
Effect of different thawing methods on quality properties of stuffed pasta (manti)
Abstract 569 | PDF Downloads 466 HTML Downloads 238 XML Downloads 17Page 170-178