Published: 2021-01-05
Full Issue
Paper
Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture
Abstract 1599 | PDF Downloads 786 HTML Downloads 387 XML Downloads 55Page 1-11
The occurrence of aflatoxin M1 in industrial and traditional fermented milk: A systematic review study
Abstract 2459 | PDF Downloads 1391 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 1009 | PDF Downloads 732 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 1686 | PDF Downloads 1023 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 1466 | PDF Downloads 1023 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 7865 | PDF Downloads 4018 HTML Downloads 772 XML Downloads 546Page 55-68
Incorporation of essential oils in Iranian traditional animal oil: an assessment of physicochemical and sensory assessment
Abstract 1134 | PDF Downloads 643 HTML Downloads 388 XML Downloads 49Page 69-77
The prevalence and risk assessment of aflatoxin in sesame-based products
Abstract 3040 | PDF Downloads 1298 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 1693 | PDF Downloads 951 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 1192 | PDF Downloads 893 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 1350 | PDF Downloads 846 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 1537 | PDF Downloads 939 HTML Downloads 864 XML Downloads 94Page 137-149
Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables
Abstract 2177 | PDF Downloads 1176 HTML Downloads 743 XML Downloads 926Page 150-162
Review
Biodecontamination of milk and dairy products by probiotics: Boon for bane
Abstract 1949 | PDF Downloads 933 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 1858 | PDF Downloads 1117 HTML Downloads 350 XML Downloads 146Page 163-169
Effect of different thawing methods on quality properties of stuffed pasta (manti)
Abstract 1063 | PDF Downloads 888 HTML Downloads 238 XML Downloads 34Page 170-178