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 523 | PDF Downloads 96 HTML Downloads 59 XML Downloads 13 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1961

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 442 | PDF Downloads 220 HTML Downloads 29 XML Downloads 15 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1982

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 173 | PDF Downloads 155 HTML Downloads 27 XML Downloads 13 | DOI https://doi.org/10.15586/ijfs.v33iSP1.1990

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 703 | PDF Downloads 267 HTML Downloads 84 XML Downloads 17 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2045

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 189 | PDF Downloads 72 HTML Downloads 29 XML Downloads 11 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2027

Page 69-77

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

Ali Heshmati, Mina Khorshidi, Amin Mousavi Khaneghah
Abstract 301 | PDF Downloads 158 HTML Downloads 26 XML Downloads 15 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2065

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 228 | PDF Downloads 94 HTML Downloads 30 XML Downloads 3 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2054

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 99 | PDF Downloads 73 HTML Downloads 14 XML Downloads 7 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2088

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 99 | PDF Downloads 138 HTML Downloads 22 XML Downloads 5 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2092

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 275 | PDF Downloads 121 HTML Downloads 65 XML Downloads 17 | DOI https://doi.org/10.15586/ijfs.v33iSP2.2053

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 49 | PDF Downloads 38 HTML Downloads 20 XML Downloads 1 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2093

Page 163-169

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

Süleyman Gökmen
Abstract 94 | PDF Downloads 59 HTML Downloads 2 XML Downloads 2 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2128

Page 170-178