Published: 2021-01-05
Paper
Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture
Abstract 523 | PDF Downloads 96 HTML Downloads 59 XML Downloads 13 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1961Page 1-11
The occurrence of aflatoxin M1 in industrial and traditional fermented milk: A systematic review study
Abstract 442 | PDF Downloads 220 HTML Downloads 29 XML Downloads 15 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1982Page 12-23
An assessment of Cuminum cyminum (Boiss) essential oil, NaCl, bile salts and their combinations in probiotic yogurt
Abstract 173 | PDF Downloads 155 HTML Downloads 27 XML Downloads 13 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1990Page 24-33
Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity
Abstract 396 | PDF Downloads 224 HTML Downloads 39 XML Downloads 18 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1987Page 34-42
DNAFoil, a novel technology for the rapid detection of food pathogens: Preliminary validation on Salmonella and Listeria monocytogenes
Abstract 302 | PDF Downloads 158 HTML Downloads 49 XML Downloads 11 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1995Page 43-54
Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications
Abstract 703 | PDF Downloads 267 HTML Downloads 84 XML Downloads 17 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2045Page 55-68
Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment
Abstract 189 | PDF Downloads 72 HTML Downloads 29 XML Downloads 11 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2027Page 69-77
The prevalence and risk assessment of aflatoxin in sesame-based products
Abstract 301 | PDF Downloads 158 HTML Downloads 26 XML Downloads 15 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2065Page 92-102
Aflatoxin M1 in traditional and industrial pasteurized milk samples from Tiran County, Isfahan Province: A probabilistic health risk assessment
Abstract 228 | PDF Downloads 94 HTML Downloads 30 XML Downloads 3 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2054Page 103-116
Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)
Abstract 127 | PDF Downloads 93 HTML Downloads 14 XML Downloads 13 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2059Page 117-126
Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber
Abstract 177 | PDF Downloads 91 HTML Downloads 30 XML Downloads 9 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2075Page 127-136
Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta
Abstract 99 | PDF Downloads 73 HTML Downloads 14 XML Downloads 7 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2088Page 137-149
Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables
Abstract 99 | PDF Downloads 138 HTML Downloads 22 XML Downloads 5 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2092Page 150-162
Review
Biodecontamination of milk and dairy products by probiotics: Boon for bane
Abstract 275 | PDF Downloads 121 HTML Downloads 65 XML Downloads 17 | DOI https://doi.org/10.15586/ijfs.v33iSP2.2053Page 78-91
Special Issue - Traditional food procedures
Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color
Abstract 49 | PDF Downloads 38 HTML Downloads 20 XML Downloads 1 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2093Page 163-169
The Effect of different thawing methods on quality properties of stuffed pasta (manti)
Abstract 94 | PDF Downloads 59 HTML Downloads 2 XML Downloads 2 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2128Page 170-178