Optimization of Formulation for Aerated Dessert Containing whey Protein and Xanthan Gum Concentrate using Response Surface Methodology and Investigation on Rheological and Texture Properties

Sara Parseh; Mohebbat Mohebbi; Toktam Mohammadi-Moghaddam; Hassan Sabbaghi

Volume 11, Issue 1 , June 2022, Pages 1-16


  Aerated dessert is a type of dessert based on the foam system, in which the presence of air in these desserts changes the rheological, sensory, and appearance characteristics. The aim of this study was optimization of aerated dessert using response surface methodology (RSM) and evaluate its rheological ...  Read More

Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes

Aghdas Sadeghi; Vahid Hakimzadeh; Esmaeil Ataye Salehi; Hasan Rashidi

Volume 11, Issue 1 , June 2022, Pages 17-28


  Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerable optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics in such products have played a great role in the ...  Read More

Effect of Heat Stress on the Resistance of two Spore Forming Bacillus Species in the Gastrointestinal Tract Simulation Model and their Probiotic Properties

Nasim Adibpour; Marzieh Hosseininezhad; Abolfazl Pahlevanloo

Volume 11, Issue 1 , June 2022, Pages 29-42


  In recent years, the application of spore-forming bacteria in probiotic food supplements and medicine have become more interesting due to their stability in stressful condition of production line and gut environment. In the current study, the resistance of Bacillus coagulans and Bacillus subtilis in ...  Read More

Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration

Zohreh BaratianGhorghi; Ali Faezian; Samira Yeganehzad; Mohammad Ali Hesarinejad

Volume 11, Issue 1 , June 2022, Pages 43-54


  In this study, the crystallization behavior of beeswax in grape seed oil in a wide range of cooling rates of 0.04, 0.08, 0.16, 0.33 and 0.66 (°C/min), from 85 to 25 °C and wax concentrations of 10, 15 and 20% were examined. Thermal behavior characteristics, texture, color and the crystal shapes ...  Read More

Reduction of Anti-nutritional Compounds and Free Fatty Acids of Barley, Oats and Rice Bran Treated by Microwaves

Maryam Azizkhani; Ramazan Ebrahim Khasi

Volume 11, Issue 1 , June 2022, Pages 55-66


  At present, cereal bran is offered in our country without any processing to remove anti-nutritional compounds which can have adverse effects on consumers health. In this study, the effects of different conditions (power and time) of microwave treatment on the moisture content, anti-nutritional compounds ...  Read More

Investigation of Microbial, Chemical and Color Changes of Fish Burgers in Different Storage Conditions using Artificial Neural Network

Mohammad Javad Khalafpour; Laleh Roomiani

Volume 11, Issue 1 , June 2022, Pages 67-82


  The aim of this study was to evaluate and predict changes in total viable count (TVC), Pseudomonas, Psychrotroph, Enterobacteriaceae, Lactic Acid bacteria and chemical parameters including volatile nitrogen bases (TVB-N) and malondialdehyde (MDA) in cooking silver carp burger at 45, 55, 65, 75 and 85 ...  Read More

Isolation, Identification and Determination of Antimicrobial Susceptibility of Arcobacter Butzleri Isolated from Chicken Carcass in Tonekabon

Zahra Pourabbasgholi; Hami Kaboosi; Masood Ghane; Rahem Khoshbakht; Mehdi Ghiyamirad

Volume 11, Issue 1 , June 2022, Pages 83-94


  Arcobacter butzelri, is the most common genus of the Campylobacteriaceae family, known as an emerging zoonotic pathogen. The aim of this study was to isolate, identify and determine the antimicrobial susceptibility of Arcobacter butzelri strains to antibiotics used in the treatment of infectious diseases ...  Read More

Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature

Naeme Farhadi; Saeid Meshkini; Tooraj Mehdizadeh

Volume 11, Issue 1 , June 2022, Pages 95-108


  Natural antimicrobial and antioxidant compounds in extracts and essential oils of plant can be used in the edible coatings for packaging of food product. The aim of this study was to investigate the effect of edible chitosan containing Froriepia subpinnata extract on storage time of Nile tilapia (Oreochromis ...  Read More