A5016675419- Probiotics and Fermented Foods
- Gut microbiota and health
- Microbial Metabolites in Food Biotechnology
- Nutrition, Genetics, and Disease
- Essential Oils and Antimicrobial Activity
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Food Industry and Aquatic Biology
- Clostridium difficile and Clostridium perfringens research
- Antimicrobial Resistance in Staphylococcus
- Celiac Disease Research and Management
- Diet and metabolism studies
- Infant Nutrition and Health
- Garlic and Onion Studies
- Bacteriophages and microbial interactions
- Phytochemicals and Antioxidant Activities
- Gastrointestinal motility and disorders
- Phytochemistry and Bioactive Compounds
- Bacterial biofilms and quorum sensing
- Trauma and Emergency Care Studies
- Phytochemical Studies and Bioactivities
- Medicinal Plants and Neuroprotection
- Reproductive System and Pregnancy
- Pineapple and bromelain studies
- Antimicrobial Peptides and Activities
National Nutrition and Food Technology Research Institute
2020-2025
Shahid Beheshti University of Medical Sciences
2022-2025
Tabriz University of Medical Sciences
2020-2024
Food and Nutrition Service
2020
Islamic Azad University South Tehran Branch
2018
As many investigations have reported, there is a complicated relation between fermented foods, lactic acid bacteria (LAB), and human health. It seems that bioactive components such as prebiotics, probiotics, postbiotics are key mediators of the complex direct association these factors. LAB activity in matrix foods improving their growth by prebiotic compounds ultimately results production molecules (postbiotics), which possess specific biological physiological properties. The term refers to...
Many factors threaten food safety, such as physical, chemical, and biological hazards. In this regard, hazards are of paramount importance. Among them, the bacteria play important roles in causing spoilage food-borne diseases. Besides, a new approach has been used recent years, which is based on probiotics postbiotics to control growth pathogenic germs their mediated corruption due significant antimicrobial properties. The outcomes investigations suggest that might be appropriate alternative...
Firstly, Cinnamomum zeylani essential oil (CZEO) was isolated and characterized. Secondly, CZEO used in Malva sylvestris mucilage (MSM) coating its antioxidant antimicrobial effects on lamb meat slices were evaluated 10 days at 4°C.The main chemical compounds functional groups of the identified quantified by a gas chromatograph coupled to mass spectrometer an Fourier transform infrared respectively. The total phenol flavonoid contents determined Folin-Ciocalteu reagent-based aluminium...
Firstly, postbiotics of Lactobacillus paracasei ATCC 55544 (PLP) were isolated and characterized. Secondly, PLP has been utilized in Malva sylvestris mucilage (MSM) coating, its antioxidant antimicrobial properties on lamb meat slices assessed 10 days at 4 °C. The main chemical compounds the identified quantified by a gas chromatograph coupled to mass spectrometer. Various microbiological sensory assessments also applied regarding coated slices. contains pyrrolo [1,2-a] pyrazine-1,4-dione,...
The use of postbiotics in the food industry is a common way to prevent spoilage. Postbiotics are metabolites produced by probiotic bacteria that have many health effects. Non-toxicity and safety their ability inhibit microorganisms cause spoilage most important features these compounds industry. In studies on industry, as control microbial substances may interfere with function (factors matrix) postbiotics. Therefore, form packaging can be more effective. due unique properties, received much...