Published: 2021-01-05
Full Issue
Paper
Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture
Abstract 726 | PDF Downloads 266 HTML Downloads 344 XML Downloads 24 | 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 887 | PDF Downloads 511 HTML Downloads 124 XML Downloads 24 | 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 293 | PDF Downloads 296 HTML Downloads 287 XML Downloads 20 | 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 654 | PDF Downloads 417 HTML Downloads 365 XML Downloads 35 | 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 520 | PDF Downloads 365 HTML Downloads 623 XML Downloads 17 | 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 1826 | PDF Downloads 943 HTML Downloads 506 XML Downloads 28 | 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 315 | PDF Downloads 211 HTML Downloads 339 XML Downloads 17 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2027Page 69-77
The prevalence and risk assessment of aflatoxin in sesame-based products
Abstract 727 | PDF Downloads 394 HTML Downloads 408 XML Downloads 29 | 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 461 | PDF Downloads 286 HTML Downloads 763 XML Downloads 7 | 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 307 | PDF Downloads 295 HTML Downloads 386 XML Downloads 34 | 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 409 | PDF Downloads 260 HTML Downloads 345 XML Downloads 15 | 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 325 | PDF Downloads 254 HTML Downloads 682 XML Downloads 15 | 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 353 | PDF Downloads 368 HTML Downloads 527 XML Downloads 23 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2092Page 150-162
Review
Biodecontamination of milk and dairy products by probiotics: Boon for bane
Abstract 589 | PDF Downloads 275 HTML Downloads 987 XML Downloads 43 | 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 399 | PDF Downloads 255 HTML Downloads 262 XML Downloads 16 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2093Page 163-169
Effect of different thawing methods on quality properties of stuffed pasta (manti)
Abstract 334 | PDF Downloads 256 HTML Downloads 203 XML Downloads 13 | DOI https://doi.org/10.15586/ijfs.v33iSP1.2128Page 170-178