Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
Effect of oligofructose and microencapsulation on viability of Lactobacillus rhamnosus and physicochemical and sensory properties of functional jelly

Fatemeh Karegar; Rezvan Pourahmad; Peyman Rajaei

Volume 18, Issue 4 , September and October 2022, , Pages 483-497


  [1]Introduction: Nowadays, with the development of probiotic products on the world market, the need for developing new products containing probiotic bacteria becomes more apparent. Probiotics are defined as living microorganisms that, if consumed in sufficient quantities, will have beneficial effects ...  Read More

Effect of addition of bioactive peptide obtained from enzymatic hydrolysis of yogurt whey on qualitative properties of doogh

Nafiseh Karimi; Rezvan Pourahmad; Salman Taheri; Orang Eyvazzadeh

Volume 18, Issue 2 , May and June 2022, , Pages 249-263


  Introduction: Yogurt contains valuable compounds, some of which enter yogurt whey and if discarded, remains unused. Yogurt whey has a high nutritional value due to its high quality biological proteins which can be a good source of bioactive peptides. Bioactive peptides are food-derived peptides that ...  Read More

Investigation of the organic acids, microbial and sensory properties of probiotic drinking yogurt containing glucose oxidase immobilized on magnetic chitosan nanoparticles

Maryam Ein Ali Afjeh; Rezvan Pourahmad; Behrouz Akbari Adergani; Mehrdad Azin

Volume 15, Issue 2 , May and June 2019, , Pages 245-255


  Introduction: The aim of this study was to investigate the effect of immobilized glucose oxidase on magnetic chitosan nanoparticles on the content of organic acids (lactic acid and acetic acid), viability of probiotic bacteria and sensory properties of probiotic drinking yogurt.  Materials and ...  Read More