Tabriz University Of Medical Sciences
Nutrition and Food Sciences
A Comparative Study Concerned with Generated Folic Acid in Probiotic and Set Yogurt Produced by Milks from Cow, Sheep and Goats
There are different ways to assess the label of meat products with their actual contents. One of the most convenient methods is multiplex-PCR Polymerase chain reaction. For this issue, the multiplex polymerase chain reaction (PCR) method... more
A synbiotic ice cream containing 1% of resistant starch as a prebiotic component and two strains of lactic acid bacteria (L. casei and B. lactis) as probiotic bacteria was made by traditional ice cream manufacturing method. The survival... more
The chemical composition, acetaldehyde content and sensory attributes of yoghurts produced from ultrafiltered milk retentates and normal yoghurt made with skim milk powder were studied and compared in triplicate. Ultra filtrated yoghurts... more
Ice cream is a complex food colloid that consists of an unfrozen serum phase, ice crystals, fat globules, and air bubbles. The main ingredientsof icecreamare fat,milk solid-not-fat,sucrose, stabilizer,andemulsifier.Varioussteps... more
Application of Laxative Foods in Prevention and Treatment of Constipation
Nowadays, regarding to human need to functional and probiotic foods and the extend use of these foods, considerable attention is donated to production and development of probiotic products which eventually can play an important role in... more
Background and Objective: Probiotic, prebiotic and synbiotic foods are categorized as functional foods believed to play a major role in enhancement of public health. The purpose of this study was to determine the publication rate in the... more
Investigation on potential of isolated lactic acid bacteria on the degradation of agricultural pesticides residue in fermentation process was carried out in present study. Selected pesticides were malathion and diazinon. The highest... more
Can probiotics prevent or improve common cold and influenza
The combined effects of inoculation level (4 or 8-fold compared to standard inoculation) and sequence (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation=1+3, Two-fold inoculation before... more
Nowadays, an increasing attention is being given to fermented milk products including yogurt, kefir, buttermilk, and acidophilus milk. Fermented milks, especially the ones containing probiotics, are claimed to be useful for health of host... more
Aim of this study was to produce prebiotic clear apple juice that in addition to having healthy effects for consumers could keep its quality properties. In this investigation Inulin, fructooligosaccharide and polydextrose, were added to... more
Dramatic growth in date (Phoenix dactylifera L.) production,makes it clear to apply proper methods to preserve this nutritious fruit for a long time. Numerous methods have been used to gain this goal in recent years that can be classified... more
A food-grade biopolymer-emulsion delivery system was developed for improving or extending the functional performance of the bioactive components of food. Droplet size, rheological and interfacial measurements, scanning electron microscopy... more
Do probiotics act more efficiently in foods than in supplements
Effect of basil seed mucilage on physical, sensory and staling properties of sponge cake
Two types of probiotic cheese, with free and microencapsulated bacteria, were manufactured in triplicate under the same conditions. The number of viable cells during 182 days of storage in refrigerated conditions was evaluated. The number... more