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 Biotechnology
The Effect of Lactiplantibacillus plantarum from Motal Cheese on the Adhesion of Cronobacter sakazakii to Epithelial Cells

Saeedeh Fatemizadeh; Mohammad Bagher Habibi Najafi; Dennis Sandris Nielsen

Volume 19, Issue 4 , September and October 2023, , Pages 557-575


  IntroductionCronobacter sakazakii is an opportunistic pathogen, which has been linked to the contamination of powdered infant formula, and associated with outbreaks leading to fatalities in neonatal intensive care units. Few studies have explored the direct interaction between probiotics and C. sakazakii. ...  Read More

Food Biotechnology
Carboxymethyl cellulose based bioactive edible films with Lactobacillus casei and fish protein hydrolysates

Zhila Ghasemi; Mohammad Alizadeh khaled abad; Hadi Almasi; Mehdi Nikoo

Volume 17, Issue 6 , January and February 2022, , Pages 85-102


  Nowadays, probiotics have been seriously considered for their potential application in healthy food formulations. The most highlighted concern about probiotics is that the number of probiotic bacteria at the time of consumption may be lower than the required value (107 CFU/g). A new approach is the immobilization ...  Read More

Food Biotechnology
Evaluation of probiotic and antifungal properties of predominant LAB isolated from quinoa sourdough

Elham Rouhi; Alireza Sadeghi; Seyed Mahdi Jafari; Mohammad Abdolhoseini; Elham Assadpour

Volume 17, Issue 4 , September and October 2021, , Pages 647-657


  < p >Introduction: Evaluation of probiotic and antifungal properties of lactic acid bacteria (LAB) isolated from fermented substrates has great importance in order to provide microbial cultures for fermentation industries. Among the fermented foods, dairy products play the main role as carriers ...  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

Studying on the effect of Arabic gum, Milk protein concentrate and Whey protein concentrate on the quality indices of synbiotic yoghurt supplemented with transglutaminase

Ayda Saleh; Mahmoud Rezazadehbari; Mohammad Alizadeh khaled abad; Najmeh Sabahi Mohammadi

Volume 12, Issue 4 , September and October 2016, , Pages 428-437


  Introduction : Yoghurt is one of the most popular dairy products in all over the world.Nowadays due to the tendency of consumers to use the products with healthy effects, probiotic and synbiotic products are considered. Yoghurt by itself is a healthy food; because of its high levels of protein and calciumcontents.Consumption ...  Read More

Effect of Guar Gum and Arabic Gum on the Viability of Lactobacillus acidophilus (La5) and Bifidobacterium lactis (Bb12) in Frozen Yogurt

Rahil Rezaei; Morteza Khomeiri; Mehran Alami; Mahdi Kashani-Nejad

Volume 8, Issue 4 , January 2013


  In this study, effects of Guar and Arabic gum on the viability of two common probiotic, Lactobacillus acidophilus and Bifidobacterium lactis, in frozen yogurt during 60 days were investigated. Results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased ...  Read More