Effects of spirulina-enriched yogurt on FBS and MDA levels in type 2 diabetic patients

Ayda Ghaffari Ashtiani; Anousheh Sharifan; Morteza Gharibi; Rahmatollah MoradZadeh

Volume 5, Issue 4 , December 2022, , Pages 1-4


      Diabetes is a condition where the body cannot regulate blood sugar levels properly due to insufficient or ineffective insulin. This can cause problems with blood lipids and oxidative stress, which damage cells and tissues. Oxidative stress is measured by MDA, a product of lipid peroxidation. ...  Read More

Physico-chemical properties and viability of Lactobacillus rhamnosus LGG in inulin-enriched Doineh (a traditional Iranian food) during 21-day storage at 4°C

Mahdi Azizi Shafa; Afshin Akhondzadeh Basti; Anousheh Sharifan; Ali Khanjari

Volume 5, Issue 4 , December 2022, , Pages 14-19


      The aim of this study was to investigate the physicochemical properties and survival of Lactobacillus rhamnosus LGG in synbiotic wet Doineh, a traditional Iranian fermented food enriched with different ratios of inulin. Milk and wheat bulgur were cooked in the conventional method and ...  Read More

Effect of different drying methods on Vitamin D content in Agaricus bisporus Mushroom

Anousheh Sharifan; Mina Kouhi; Qobad Asgari Jafarabadi

Volume 2, Issue 3 , December 2019, , Pages 23-26

  Vitamin D is a significant nutrient in a human’s diet and its deficiency has become a noticeable problem in the world. This study tried to evaluate the effective factors in preserving vitamin D in dried mushrooms using sunlight and ultraviolet light (UV-C). The effect of irradiation on vitamin ...  Read More

Food-grade nanoemulsions and their fabrication methods to increase shelf life

Mina Nasiri; Anousheh Sharifan; Hamed Ahari; Amir Ali Anvar; Shapour Kakoolaki

Volume 2, Issue 2 , November 2019, , Pages 26-31

  In recent years, there has been an increasing interest in the utilization of emulsion and food-grade nanoemulsions and their fabrication methods, and methods have evolved in the food industry and other fields. Emulsions, according to droplet diameter and stability, are divided into three important groups ...  Read More

Evaluation and statistical optimization of process variables for xylitol production by Candida kefyr

Fatemeh Hedayati Rad; Anousheh Sharifan

Volume 2, Issue 1 , May 2019, , Pages 31-36

  Xylitol is a pentahydroxypentane, which has high functional properties in food and drug industries. Biotechnology method has been investigated to overcome the drawbacks of xylitol chemical manufacturing. The effect of temperature, agitation speed, pH, and xylose concentration variables on xylitol production ...  Read More