A5054787309- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Gut microbiota and health
- Food Industry and Aquatic Biology
- Fish Biology and Ecology Studies
- Pesticide Residue Analysis and Safety
- Natural product bioactivities and synthesis
- Aquaculture Nutrition and Growth
- Plant and fungal interactions
- Aquatic life and conservation
- Mycotoxins in Agriculture and Food
- Protein Hydrolysis and Bioactive Peptides
- Aquatic Ecosystems and Biodiversity
- Phytochemicals and Antioxidant Activities
- Fish Ecology and Management Studies
- Microbial Metabolism and Applications
- Food Science and Nutritional Studies
- Essential Oils and Antimicrobial Activity
- Aquaculture disease management and microbiota
- Fatty Acid Research and Health
- Coconut Research and Applications
Urmia University
2022-2024
Urmia University of Technology
2022-2023
Gorgan University of Agricultural Sciences and Natural Resources
2019
University of Guilan
2011-2012
Abstract Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food feed has technically uphill task for industry. In twenty-first century, public demand healthy with minimum use chemicals preservatives. Among all fungal inhibition mycotoxin methods so far developed food, biopreservation biodetoxification found safe reliable. Nowadays, lactic acid bacteria (LAB) are great interest as biological additives in owing to their Generally...
Conjugated linoleic acid (CLA) has recently attracted significant attention as a health-promoting compound. CLA is group of positional isomers (LA) with conjugated double bond naturally occurring in dairy and ruminant meat products. Microbial biosynthesis practical approach for commercial production due to its high safety purity. There are some factors the microbial such strain type, growth phase, pH, temperature incubation time, based on which amount type can be controlled. Understanding...
Abstract Soft cheeses are coagulated milk products obtained through acidification or applying a combination of acids and heat. In this research, in order to improve technological characteristics, the effects different coagulants (salt acids) process parameters (temperature homogenization pressure) on organoleptic, textural, functional characteristics soft (unripened) cheese were investigated. The results revealed significant differences between with acid mineral salt regarding protein...
Identification and Evaluation of the Antimicrobial Potential Strains Derived from Traditional Fermented Dairy Products Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica Escherichia coli
Evaluation of antimicrobial effect Commercial Norbixin pigment (Bixa orellana L.) against pathogenic bacteria and food spoilage in vitro