Published: 2021-01-05
Full Issue
Paper
Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture
Abstract 873 | PDF Downloads 393 HTML Downloads 384 XML Downloads 31 | 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 1412 | PDF Downloads 862 HTML Downloads 217 XML Downloads 37 | 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 386 | PDF Downloads 407 HTML Downloads 342 XML Downloads 26 | 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 896 | PDF Downloads 592 HTML Downloads 492 XML Downloads 45 | 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 740 | PDF Downloads 513 HTML Downloads 749 XML Downloads 23 | 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 3470 | PDF Downloads 1895 HTML Downloads 750 XML Downloads 155 | 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 412 | PDF Downloads 327 HTML Downloads 380 XML Downloads 25 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2027Page 69-77
The prevalence and risk assessment of aflatoxin in sesame-based products
Abstract 1352 | PDF Downloads 647 HTML Downloads 487 XML Downloads 113 | 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 768 | PDF Downloads 512 HTML Downloads 833 XML Downloads 9 | 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 526 | PDF Downloads 501 HTML Downloads 451 XML Downloads 70 | 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 670 | PDF Downloads 449 HTML Downloads 393 XML Downloads 17 | 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 622 | PDF Downloads 484 HTML Downloads 836 XML Downloads 26 | 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 680 | PDF Downloads 621 HTML Downloads 696 XML Downloads 127 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2092Page 150-162
Review
Biodecontamination of milk and dairy products by probiotics: Boon for bane
Abstract 1006 | PDF Downloads 481 HTML Downloads 1057 XML Downloads 91 | 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 708 | PDF Downloads 494 HTML Downloads 331 XML Downloads 42 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2093Page 163-169
Effect of different thawing methods on quality properties of stuffed pasta (manti)
Abstract 467 | PDF Downloads 379 HTML Downloads 234 XML Downloads 14 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2128Page 170-178