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Applied Food Biotechnology
Scopus
ISSN 2345-5357 · Shahid Behehsti University of Medical Sciences · 247 artikel di indeks
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Artikel Jurnal
Effects of Critical Storage Temperatures on Microbiological, Physico-chemical and Sensory Indicators of Sweetened Condensed Milk
Background and Objective: Principles of osmo and thermoanabiosis are used to produce sweetened condensed milks. Regarding their extended shelf lives, there are demands for their export to countries with various climates. However, high-positive and low-negative ambient temperatures during sweetened…
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Artikel Jurnal
Ganoderic Acid Production via Aerial Co-cultivation of Ganoderma lucidum with Bacillus subtilis and Aspergillus niger Using Bubble Column Bioreactor
Abstract Background and Objective: Ganoderma lucidum, with its medicinal characteristics, is one of the most beneficial fungi in traditional Asian medicine. This fungus low efficiency of ganoderic acid production has limited its use as a valuable secondary metabolite. Environmental stresses and…
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Artikel Jurnal
Effects of Organic Solvents on Acceptor Reactions for Oligosaccharide Synthesis Catalyzed by Glucansucrase URE 13-300
Abstract Background and Objective: Glucansucrases from GH70 family are effective transglucosylases, able to use non-carbohydrate acceptors. Glycosylation of flavonoids or terpenoids increases their water-solubility and bioavailability. Enzymatic glycosylation by glucansucrases can be improved by…
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Artikel Jurnal
Plants Extract and Essential Oil as Natural Preservatives in Foods: One-Decade Editorial Experiences
The researchers are fronting the increasing of knowledge in extraction, application, and also antioxidant and antimicrobial properties of plant extracts and essential oils. In recent decade, the journal "Applied Food Biotechnology" has been established a channel for scientists all around the world…
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Artikel Jurnal
Black Grass Jelly Encapsulated Lactobacillus plantarum Mar8 in Honey and D-Allulose Beverage Enriched with Mangosteen Pericarp Extract
Abstract Background and Objective: Black grass jelly served in sweet syrup is one of the Chinese and East and Southeast Asian traditional beverages. An innovative enrichment can make it a better functional food. This study innovatively enriched the black-jelly food with formulas of probiotic…
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Artikel Jurnal
In-vitro Assessment of Antifungal and Antioxidant Activities of Olive Leaves and Fruits at Various Extraction Conditions
Abstract Background and Objective: Nowadays, there is a growing interest for use of plant-based products such as extracts in various industrial sectors. Therefore, optimization of conditions for ideal extraction of bioactive compounds is highly important. Olive leaves and fruits include biophenols…
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Artikel Jurnal
Development of a Cost-Effective Culture Medium for the Bacterial Cellulose Production Using Food Industry Wastes
Abstract Background and Objective: Use of bacterial cellulose has been interested in various industries, especially medical and pharmaceutical industries, due to its unique characteristics, compared to plant cellulose. However, bacterial cellulose production costs have limited its industrial uses…
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Artikel Jurnal
Design and Synthesis of a New Anticancer and Antimicrobial Nanocomposite by Microalgae Based on an Up-down Approach
Abstract Background and Objective: Use of natural ingredients is a safe efficient approach to overcome various diseases. Encapsulated ginger extract has shown improved physicochemical characterizations, compared with that, the ginger extract has. In this study, a natural system integrated with…
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Artikel Jurnal
Effects of Adding Non-viable Lacticaseibacillus casei and Lactobacillus acidophilus on Physicochemical, Microbial, Chemical and Sensory Attributes of Probiotic Doogh
Abstract Background and Objective: Inactivated probiotics provide various health and technological benefits, making them appropriate for the production of functional dairy products. The aim of this study was to investigate effects of adding nonviable probiotics (Lactobacillus acidophilus LA-5 and…
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Artikel Jurnal
Production of Nanocomposite Silver Packaging using Solution Blending Method for the Supplement of Antibacterial Coating
Abstract Background and Objective: The objective of this study was to assess antimicrobial effects of silver nanoparticles on Gram-positive and Gram-negative bacteria that used in preparing silver nanocomposite with the antibacterial characteristics using solution method. Moreover, the aim of the…
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Artikel Jurnal
Formulation of Sausage with Encapsulated GO: Physicochemical, Microbial and Sensory Properties
Background and Objective: Consumers prefer not to use synthetic preservatives so, natural ones such as essential oils (in this research, garlic oil (GO) are mostly consumed in food products as an antimicrobial agents. Application of garlic oil in food industries is limited. Because of its water…
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Artikel Jurnal
Biopolymeric Nanoparticles, Pickering Nanoemulsions and Nanophytosomes for Loading of Zataria multiflora Essential Oil as a Biopreservative
Background and Objective: Essential oils include low solubility, poor bioavailability and rapid release, which may limit their use as bioactive compounds in foods and medicine. Nanoencapsulation can preserve inherent qualities of essential oils and improve their physicochemical characteristics and…
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Artikel Jurnal
Production of Bioactive Peptides in Milk Using Two Native Strains of Levilactobacillus brevis
Background and Objective: Milk proteins are precursors of several biologically active peptides. One of the methods of producing these peptides is fermentation using lactic acid bacteria. The aim of this study was to investigate production of antioxidant and angiotensin-I converting enzyme…
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Artikel Jurnal
Development of Low-Lactose Probiotic Yogurt Drinks with Lactiplanti-bacillus plantarum subsp. plantarum Dad-13: Physicochemical and Sensory Characteristics
Background and Objective: Lactose intolerance is a prevalent clinical syndrome due to consumption dairy products. Development of low-lactose products may help consumers to receive nutrition of dairy products without negative health effects. The aim of this study was to investigate survival…
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Artikel Jurnal
Effects of Pasteurization on Antihyperglycemic and Chemical Parameter of Xoconostle (Stenocereus stellatus) Juice
Background and Objective: The antihyperglycemic effect is associated with the pre-hispanic fruit xoconostle or tunillo (Stenocereus stellatus, Pfeiffer and Riccobono). This fruit includes in various varieties, distinguished by color. Xoconostle fruits are highly perishable. Therefore, the aim of…
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Artikel Jurnal
Technological Assessment of Autochthonous Lactic Acid Bacteria and their Antibacterial Activities Against Food borne Pathogens in Goat Milk Lactic Cheese
Background and Objective: Lactic cheese is a highly consumed dairy product that is of great nutritional values. However, great concerns are reported regarding their safety, microbial quality and short shelf life. Addition of antimicrobial compound-producing lactic acid bacteria as protective…
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Artikel Jurnal
Increasing Protein Content of Tomato Pomace using Solid-State Fermentation with Industrial Bakery Yeasts
Background and Objective: Tomato pomace as the major waste of tomato paste can be used in food formulation due to its nutritional and technological characteristics. The aim of this study was to create a cheap simple method to increase the protein content of tomato pomace, which could be used as a…
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Artikel Jurnal
Analysis of Variations in Biomolecules during Various Growth Phases of Freshwater Microalgae Chlorella sp.
Background and Objective: Because of the presence of compounds with pharmacological effects crucial to human health, Chlorella is one of the most researched microalgae. For the targeted extraction of particular chemicals, it is crucial to evaluate these changes during the various growth phases, as…
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Artikel Jurnal
Characterization of Plantaricin Genes and Lactic Acid Production by Lactiplantibacillus plantarum strains Isolated from Ishizuchi-Kurocha
Background and Objective: Ishizuchi-kurocha is a post-fermented tea that involved two main kinds of microorganisms, namely fungi and lactic acid bacteria, which are primary and secondary fermentation, respectively. Therefore, this research aimed to confirm the role of Lactiplantibacillus plantarum…
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Artikel Jurnal
Isolation, purification and biochemical characterization of alkaline α-amylase from Bacillus subtilis strain W3SFR5 isolated from kitchen Wastes
Background and Objective: Amylase is a hydrolytic enzyme that breaks starch into simple sugars. This enzyme includes uses in starch production, brewery, detergent formulation, paper production and pharmaceuticals as a digest aid. The aim of the present study was to isolate, identify and…