Published: 2021-01-05
Full Issue
Paper
Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture
Abstract 1592 | PDF Downloads 785 HTML Downloads 387 XML Downloads 55Page 1-11
The occurrence of aflatoxin M1 in industrial and traditional fermented milk: A systematic review study
Abstract 2458 | PDF Downloads 1390 HTML Downloads 220 XML Downloads 84Page 12-23
An assessment of Cuminum cyminum (Boiss) essential oil, NaCl, bile salts and their combinations in probiotic yogurt
Abstract 1008 | PDF Downloads 731 HTML Downloads 347 XML Downloads 37Page 24-33
Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity
Abstract 1685 | PDF Downloads 1021 HTML Downloads 515 XML Downloads 54Page 34-42
DNAFoil, a novel technology for the rapid detection of food pathogens: Preliminary validation on Salmonella and Listeria monocytogenes
Abstract 1463 | PDF Downloads 1022 HTML Downloads 755 XML Downloads 50Page 43-54
Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications
Abstract 7854 | PDF Downloads 4015 HTML Downloads 772 XML Downloads 542Page 55-68
Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment
Abstract 1133 | PDF Downloads 641 HTML Downloads 388 XML Downloads 49Page 69-77
The prevalence and risk assessment of aflatoxin in sesame-based products
Abstract 3029 | PDF Downloads 1296 HTML Downloads 493 XML Downloads 306Page 92-102
Aflatoxin M1 in traditional and industrial pasteurized milk samples from Tiran County, Isfahan Province: A probabilistic health risk assessment
Abstract 1689 | PDF Downloads 950 HTML Downloads 842 XML Downloads 34Page 103-116
Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)
Abstract 1190 | PDF Downloads 891 HTML Downloads 458 XML Downloads 113Page 117-126
Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber
Abstract 1349 | PDF Downloads 845 HTML Downloads 401 XML Downloads 27Page 127-136
Underutilized horse chestnut (Aesculus indica) flour and its utilization for the development of gluten-free pasta
Abstract 1533 | PDF Downloads 937 HTML Downloads 864 XML Downloads 93Page 137-149
Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables
Abstract 2175 | PDF Downloads 1175 HTML Downloads 743 XML Downloads 920Page 150-162
Review
Biodecontamination of milk and dairy products by probiotics: Boon for bane
Abstract 1946 | PDF Downloads 932 HTML Downloads 1066 XML Downloads 180Page 78-91
Special Issue - Traditional food procedures
Replacement of meat by mycoproteins in cooked sausages: Effects on oxidative stability, texture, and color
Abstract 1849 | PDF Downloads 1113 HTML Downloads 350 XML Downloads 146Page 163-169
Effect of different thawing methods on quality properties of stuffed pasta (manti)
Abstract 1060 | PDF Downloads 887 HTML Downloads 238 XML Downloads 34Page 170-178