Volume 16, Issue 91 (2019)  

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XML Persian Abstract Evalluation of the effect of different fiber supplements on physicochemical and nutritional properties of juice
P. 1-15
Tayyebeh Tavakkoli momtaz , Elnaz Milani * , Majid Hashemi
Abstract (8667 Views) | Full-Text (PDF) (2392 Downloads)

XML Persian Abstract Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential
P. 17-29
Amirhosein Ansari pour , Mohammad Amin Mehrnia * , Mohammad Noshad , Hassan Barzegar , Behrooz Alizadeh behbahani
Abstract (8919 Views) | Full-Text (PDF) (2471 Downloads)

XML Persian Abstract 1] Dertli, E. and Çon, A.H., (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85:151-157. doi:http://dx.doi.org/10.1016/j.lwt.2017.07.017 [2] Beshkova, D., Simova, E., Frengova, G., Simov, Z. and Dimitrov, Z.P., (2003). Production of volatile aroma compounds by kefir starter cultures. International Dairy Journal, 13(7):529-535. doi:http//:doi:10.1016/S0958-6946(03)00058-X [3] Leite, A., Leite, D., Del Aguila, E., Alvares, T., Peixoto, R., Miguel, M., Silva, J. and Paschoalin, V., (2013). Microbiological and chemical characteristics of Brazilian kefir during fermentation and storage processes. Journal of Dairy Science, 96(7):4149-4159. doi:http://dx.doi.org/ 10.3168/jds.2012-6263 [4] Cheng, H., (2010). Volatile flavor compounds in yogurt: a review. Critical Reviews in Food Science and Nutrition 50(10):938-950. doi:http//:DOI: 10.1080/10408390903044081 [5] Yue, T.X., Chi, M., Song, C.Z., Liu, M.Y., Meng, J.F., Zhang, Z.W. and Li, M.H., (2015). Aroma characterization of Cabernet Sauvignon wine from the Plateau of Yunnan (China) with different altitudes using SPME-GC/MS. International Journal of Food Properties, 18(7):1584-1596. doi:http//:DOI: 10.1080/10942912.2014.923442 [6] Dan, T., Wang, D., Jin, R., Zhang, H., Zhou, T. and Sun, T., (2017). Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry. Journal of Dairy Science, 100(4):2488-2500. [7] Ligor, M., Jarmalaviciene, R., Szumski, M., Maruška, A. and Buszewski, B., (2008). Determination of volatile and non‐volatile products of milk fermentation processes using capillary zone electrophoresis and solid phase microextraction coupled to gas chromatography. Journal of Separation Science, 31(14):2707-2713. doi:HTTP//:DOI 10.1002/jssc.200800183 [8] Ziadi, M., Wathelet, J.P., Marlier, M., Hamdi, M. and Thonart, P., (2008). Analysis of Volatile Compounds Produced by 2 Strains of Lactococcus lactis Isolated from Leben (Tunisian Fermented Milk) Using Solid‐Phase Microextraction‐Gas Chromatography. Journal of Food Science, 73(6):S247-S252. doi:http:doi: 10.1111/j.1750-3841.2008.00846.x [9] Koksoy, A. and Kilic, M., (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids., 18(4):593-600. doi:http//:doi:10.1016/j.foodhyd.2003.10.002 [10] Ozer, B., Kirmaci, H.A., Oztekin, S., Hayaloglu, A. and Atamer, M., (2007). Incorporation of microbial transglutaminase into non-fat yogurt production. International Dairy Journal, 17(3):199-207. doi:http//:doi:10.1016/j.idairyj.2006.02.007 [11] Şanli, T., Sezgin, E., Şenel, E. and Benli, M., (2013). The effect of transglutaminase on some physicochemical and sensory properties of the T urkish drinking yoghurt Ayran. International Journal of Dairy Technology, 66(3):410-416. doi:http//:doi: 10.1111/1471-0307.12045 [12] Romeih, E. and Walker, G., (2017). Recent advances on microbial transglutaminase and dairy application. Trends in Food Science and Technology, 62:133-140. doi:https://doi.org/10.1016/j.tifs.2017.02.015 [13] Kuraishi, C., Yamazaki, K. and Susa, Y., (2001). Transglutaminase: its utilization in the food industry. Food Reviews International, 17(2):221-246. [14] Oner, Z., Karahan, A., Aydemir, S. and Aloglu, H.S., (2008). Effect of transglutaminase on physicochemical properties of set-style yogurt. International Journal of Food Properties, 11(1):196-205. doi:https://doi.org/10.1080/10942910701286346 [15] 15. Shirkhani, M., Madadlou, A. and Khosrowshahi, A., (2015). Enzymatic Modification to Stabilize the Fermented Milk Drink, D oogh. Journal of Texture Studies, 46 (1):22-33. doi:https://doi.org/10.1111/jtxs.12107 [16] Vardjan, T., Mohar Lorbeg, P. and Čanžek Majhenič, A., (2018). Stability of prevailing lactobacilli and yeasts in kefir grains and kefir beverages during ten weeks of propagation. International journal of Dairy Technology, 71:51-60. [17] Walsh, A.M., Crispie, F., Kilcawley, K., O’Sullivan, O., O’Sullivan, MG., Claesson, M.J. and Cotter, P.D., (2016). Microbial succession and flavor production in the fermented dairy beverage kefir. Msystems, 1(5): e00052-00016. doi:http//:doi: 10.1111/1471-0307.12463 [18] Temiz, H. and Dağyıldız, K., (2017). Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk. Korean Journal for Food Science of Animal Resources, 37(4):606. doi:https://doi.org/10.5851/kosfa.2017.37.4.606 [19] Plessas, S., Bekatorou, A., Gallanagh, J., Nigam, P., Koutinas, A. and Psarianos, C., (2008). Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus. Food Chemistry, 107(2):883-889. doi:http//:doi:10.1016/j.foodchem.2007.09.010 [20] NIST. (2018). The National Institute of Standards and Technology, http://webbook.nist.gov/chemistry/. [21] De Kruif, C. and Tuinier, R., (2001). Polysaccharide protein interactions. Food hydrocolloids. 15(4-6):555-63. https://doi.org/10.1016/S0268-005X(01)00076-5 [22] Lucey, J.A., (2001). The relationship between rheological parameters and whey separation in milk gels. Food Hydrocolloids, 15(4-6):603-608. [23] Dickinson, E. and Lorient, D., (1996). Food macromolecules and colloids, TheRoyal Society of Chemistry, Cambridge. 328–339. [24] Walstra, P., (2003). Colloidal interactions. In: Walstra Peditor. Physical Chemistry of Foods. NewYork, Marcel Dekker Inc, 437– 476. [25] Hashemi, F.S., Gharibzahedi, S.M.T. and Hamishehkar, H., (2015). The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability. RSC Advances, 5(53):42346-423. doi:http//:DOI: 10.1039/c5ra03190g [26] Gharibzahedi, SMT. and Chronakis, IS., (2017). Crosslinking of milk proteins by microbial transglutaminase: utilization in functional yogurt products. Food Chemistry. 245:620-32. [27] Temiz, H. and Çakmak, E., (2018). The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink. International Journal of Dairy Technology, 71(4):906-920. doi:http//:doi: 10.1111/1471-0307.12521 [28] Aghlara, A., Mustafa, S., Manap, Y.A. and Mohamad, R., (2009). Characterization of headspace volatile flavor compounds formed during kefir production: Application of solid phase microextraction. International Journal of Food Properties, 12(4):808-818. doi:https://doi.org/10.1080/10942910802073189 [29] Guzel-Seydim, Z., Seydim, A. and Greene, A., (2000). Organic acids and volatile flavor components evolved during refrigerated storage of kefir. Journal of Dairy Science, 83(2):275-277. doi:https://doi.org/10.3168/jds.S0022-0302(00)74874-0 [30] Delgado, F.J., González-Crespo, J., Cava, R., García-Parra, J. and Ramírez, R., (2010). Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese PDO Torta del Casar during ripening. Food Chemistry, 118(1):182-189. doi:http//:doi:10.1016/j.foodchem.2009.04.081 [31] Güzel-Seydim, Z., Seydim, A., Greene, A. and Bodine, A., (2000). Determination of organic acids and volatile flavor substances in kefir during fermentation. Journal of Food composition and Analysis, 13(1):35-43. doi:https://doi.org/10.1006/jfca.1999.0842 [32] McSweeney, P.L. and Sousa, M.J., (2000). Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, 80(3):293-324. [33] Tamime, A.Y. and Robinson, R.K., (2007). Tamime and Robinson's yoghurt science and technology. 3rd edn. Woodhead Publishing Limited, Cambridge, England, Page:791. [34] Kilcawley, K., Faulkner, H., Clarke, H., O’Sullivan, M. and Kerry, J., (2018). Factors influencing the flavour of bovine milk and cheese from grass based versus non-grass based milk production systems. Foods, 7(3):37. [35] Solano‐Lopez, CE., Ji, T. and Alvarez, V.B., (2005). Volatile compounds and chemical changes in ultrapasteurized milk packaged in polyethylene terephthalate containers. Journal of Food Science, 70(6):c407-c412. [36] Wang, W., Zhang, L. and Li, Y., (2012). Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain. Molecules, 17(12):14393-14408. doi:http//:doi:10.3390/molecules171214393 Study of adding microbial transglutaminase enzyme on the volatile compounds of traditional kefir beverage
P. 31-43
Fatemeh Beirami-serizkani , Mohammad Hojjati * , Hossein Jooyandeh
Abstract (8937 Views) | Full-Text (PDF) (2585 Downloads)

XML Persian Abstract Effect of Rice Flour Replacement by Amaranth as Pseudocereals Native Gum (Eruca sativa) Addition on Improvement of Quantitative and Qualitative Properties of Gluten Free Cake
P. 45-56
Baharak Behmanesh , Ahmad Pedram neia * , S.Hosseinn Estiri , Fariba Naghipour
Abstract (8427 Views) | Full-Text (PDF) (2411 Downloads)

XML Persian Abstract Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea
P. 57-63
Mohammad Goli * , Mohammad-ali Zia , Natali Sadeghzadeh
Abstract (8097 Views) | Full-Text (PDF) (2161 Downloads)

XML Persian Abstract Development of the antioxidant activity in cheese whey and milk permeate using Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12
P. 65-79
Saber Amiri , Reza Rezayi mokarram * , Mahmoud Sowti Khiabani , Mahmoud Rezazadeh Bari , Mohammad Alizadeh
Abstract (8360 Views) | Full-Text (PDF) (2313 Downloads)

XML Persian Abstract Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties
P. 81-91
Fakhri Shahidi * , Shadi Bolourian , Mohammad Maleki , Hamed Hosseini
Abstract (7507 Views) | Full-Text (PDF) (2372 Downloads)

XML Persian Abstract The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil
P. 93-105
Mahboobeh Jamshidi , Reza Esmaeilzadeh kenari * , Ali Motamedzadegan , Porya Biparva
Abstract (7349 Views) | Full-Text (PDF) (2136 Downloads)

XML Persian Abstract Microencapsulation of cinnamon essential oil Nano emulsion stabilized with β-cyclodextrin and sodium caseinate
P. 107-117
Aref Erfani , Mirkhalil Pirouzifard * , Hadi Almasi , Nesa Gheybi
Abstract (7874 Views) | Full-Text (PDF) (4337 Downloads)

XML Persian Abstract Subcritical water extraction of fennel seeds essential oil and comparison with hydrodistillation
P. 119-128
Sina Sadeghmousavi * , Arezoo Dastpak
Abstract (8276 Views) | Full-Text (PDF) (2452 Downloads)

XML Persian Abstract Optimization of Functional Peach Beverage Formulation and Study of Its Sensorial and Physicochemical Properties
P. 129-144
Elham Afshani , Zahra Beigmohammadi * , Adel Mirmajidi Hashtjin
Abstract (7254 Views) | Full-Text (PDF) (2538 Downloads)

XML Persian Abstract Meat tenderization using natural compounds from fruits and vegetables
P. 145-155
Mona Mazaheri , Homa Baghaei * , Bahare Emadzadeh , Marzieh Bolandi
Abstract (7039 Views) | Full-Text (PDF) (4149 Downloads)

XML Persian Abstract Investigating the possibility of probiotic production base on Celery and Blackberry beverages by using Lactobacillus plantarum
P. 157-167
Marjan Nouri * , Armin Amin Moghadasi1
Abstract (7505 Views) | Full-Text (PDF) (2526 Downloads)

XML Persian Abstract Effect of adding date palm kernel on physicochemical and sensory properties of short macaroni
P. 169-180
Marzieh Davoudian , Mehdi Seyedin , Behzad Nasehi *
Abstract (7296 Views) | Full-Text (PDF) (2250 Downloads)

XML Persian Abstract Investigation of physicochemical and rheological properties of dried white mulberry (Morus alba L.) extract during concentration
P. 181-195
Hojjat Karazhiyan * , Vahid Keyhani
Abstract (6662 Views) | Full-Text (PDF) (2890 Downloads)

XML Persian Abstract Effect of the Nigella sativa Linn concentrate addition on the physical and quality characteristics of gluten-free toast bread during storage
P. 197-211
Farzaneh Alishahi , Mohammad Fazel *
Abstract (7301 Views) | Full-Text (PDF) (2198 Downloads)

XML Persian Abstract The effect of packaging on the food packaged products marketing
P. 213-218
Mohammad Ali Hesarinejad * , Sara Khosrow Shahi , Nika Jafar Nia
Abstract (7245 Views) | Full-Text (PDF) (2457 Downloads)

XML Persian Abstract Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM)
P. 219-232
Nafiseh Sherafat , Habibollah Mirzaei * , Seid Mahdi Jafari , Reza Safari , Mahdi Kashaninejad
Abstract (6591 Views) | Full-Text (PDF) (2578 Downloads)

XML Persian Abstract Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic
P. 233-241
Behrooz Alizadeh behbahani * , Mohammad Noshad , Fereshteh Falah
Abstract (6430 Views) | Full-Text (PDF) (2187 Downloads)

XML Persian Abstract Extending the shelf life of edible button mushroom (Agaricus bisporus) by edible coatings on the basis of natural polymers
P. 243-256
Ali Vaziri * , Ali akbar Safekordi , Azade Shekarabi , Sadaf Shamlou
Abstract (7133 Views) | Full-Text (PDF) (3248 Downloads)

XML Persian Abstract Investigation of in vitro release and physicochemical properties of nano phytosome containing cumin essential oil
P. 257-267
Maryam Khoshmanzar , Mirkhalil Pirouzifard * , Hamed Hamishehkar
Abstract (6474 Views) | Full-Text (PDF) (3697 Downloads)

XML Persian Abstract Investigation of cold shelf stability and sensory properties of functional non-added sugar drink based on cow milk combined with carrot juice
P. 269-281
Boukaga Farmani * , Samad Bodbodak , Rohollah Pashaei Bahram
Abstract (6523 Views) | Full-Text (PDF) (2106 Downloads)

XML Persian Abstract A study of antimicrobial effect of Thymol, Carvacrol, Eugenol and Menthol on food spoilage bacteria in agricultural crops and dairy products
P. 283-290
Sepideh Abbaszadeh , Aghil Sharifzadeh , Mahboube Bagheri *
Abstract (6597 Views) | Full-Text (PDF) (2172 Downloads)

XML Persian Abstract Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology
P. 291-303
Parviz Estakhr , Javad Tavakoli * , Faranak Beigmohammadi , Shima Alaee
Abstract (6499 Views) | Full-Text (PDF) (2147 Downloads)

XML Persian Abstract Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread
P. 305-314
Zahra Davoudi * , Mohamad Shahedi , Mehdi Kadivar
Abstract (6892 Views) | Full-Text (PDF) (2338 Downloads)

XML Persian Abstract Investigation of the antimicrobial properties of quinoa hydrolyzed protein on Staphylococcus aureus and Sal
P. 315-322
Mina Mahdaviyekta , Leila Nouri * , Mohammad Hossein Azizi Azizi
Abstract (6865 Views) | Full-Text (PDF) (2312 Downloads)

XML Persian Abstract Investigation of physical and mechanical properties of edible film prepared from opopanax gum (Commiphora guidottii)
P. 323-335
Elnaz Rajaei , Hajar Shekarchizadeh *
Abstract (6347 Views) | Full-Text (PDF) (2943 Downloads)

XML Persian Abstract Chemical characteristics and the amount of acrylamide in Burger: The effect of meat amount and powdered milk
P. 337-346
Maryam Ajam , Mina Saeedian , Razieh Niazmand *
Abstract (6676 Views) | Full-Text (PDF) (2301 Downloads)

XML Persian Abstract Extraction, identification of chemical compounds and antimicrobial activity of purple basil essential oil on food-born pathogenic bacteria and its comparison with vancomycin and gentamicin antibiotics
P. 347-356
Afsaneh Samiei , Farideh Tabatabaei yazdi * , Behrooz Alizadeh behbahani , Mostafa Mazaheri Tehrani
Abstract (6721 Views) | Full-Text (PDF) (2404 Downloads)

XML Persian Abstract Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons
P. 357-367
Mehdi Younessi * , Boukaga Farmani , Kazem Alirezalu , Omid Fathizadeh , Mohsen Sabzi Nojadeh
Abstract (7188 Views) | Full-Text (PDF) (2724 Downloads)

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