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)
Food Technology
Synbiotics as potentially growth promoter substitution for improving microbial and oxidative stability of Japanese quail meat

Behzad Nasehi; Majid Nooshkam; Mitra Ghodsi; Ahmad Tatar

Volume 18, Issue 6 , January and February 2023, , Pages 127-139


  The use of antibiotics in livestock breeding, especially poultry, leads to an increase in antibiotic resistance and human disorders. Therefore, researchers are seeking a good substitute to improve gut microbial balance, growth performance, and meat quality of livestock. The present study was aimed to ...  Read More

Food Technology
Encapsulation of aqueous extract of Arctium lappa L. root and study its effect on physicochemical and functional properties of Synbiotic orange-carrot juice

Farzaneh Esmaeili; Mahnaz Hashemiravan; Mohammad Reza Eshaghi; Hassan Gandomi

Volume 18, Issue 5 , November and December 2022, , Pages 657-679


  [1]Introduction: Nowadays, there is a great tendency to consume functional foods, with special medicinal and extranutritional value in addition to basic nutritional properties. Foods containing probiotics and prebiotic compounds are classified in this category. Inulin is a water soluble storage polysaccharide ...  Read More

Study on rheological, physicochemical and sensory properties of synbiotic ice cream using fibers from some fruit peels and Lactobacillus casei LC-01

Elham Mahdian; Reza Karazhyan

Volume 15, Issue 6 , January and February 2020, , Pages 103-112


  A nutraceutical food may provide expanded utility beyond its nutritional benefit. These benefits are commonly attributed to the active components of the food. Fruit by-products are rich source of dietary fibers that have beneficial effects on human health. Also they can improve the growth and viability ...  Read More

Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream

Abbas Ahmadi; Seyed Ali Mortazavi; Elnaz Milani; Reza Rezaeemokaram

Volume 8, Issue 3 , October 2012


  In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability ...  Read More