An evaluation of stress impacts on survival of probiotic bacteria in yogurt

Noushin Mohajeri; Payman Mahasti Shotorbani; Afshin Akhondzadeh Basti; Zhaleh Khoshkhoo; Ali Khanjari

Volume 4, Issue 4 , December 2021, Pages 1-6

      The aim of this study was to investigate the impacts of NaCl, bile salts, and their combinations on the viability of Lactobacillus casei in probiotic yogurt. For this purpose, the antibacterial activity of NaCl and bile salts was investigated via the microdilution technique by determining ...  Read More

The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut

Mohsen Mokhtarian; Hamid Tavakolipour; Ahmad Kalbasi-Ashtari; Fatemeh Koushki

Volume 4, Issue 4 , December 2021, Pages 7-12

      This research aimed to investigate the process of pistachios solar drying in two different conditions of the designed dryer (recycle and without recycle modes). As well, in this study, the drying kinetics curves of pistachio were drawn and its dewatering behavior was monitored by empirical ...  Read More

Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.)

Elham Danaee; Vahid Abdossi

Volume 4, Issue 4 , December 2021, Pages 13-20

      Basil (Ocimum basilicum L.) belongs to the mint family, which contains essential oils and phenolic compounds with antibacterial and antioxidant properties. Iron, potassium, and zinc are essential nutrients for plants. The use of nano-chelates is effective on vegetative characteristics ...  Read More

Characterization of yogurt prepared with kombucha starter culture as inoculum

Mahsa Makvandi; Vajiheh Fadaei; Kianoush Khosravi-Darani

Volume 4, Issue 4 , December 2021, Pages 21-27

       In recent years, there is a growing demand for healthy and safe food. In this regard, kombucha products have promising future due to their contents of bioactive compounds that exhibit health-promoting properties. Kombucha yogurt is a novel product with unique quality characteristics. ...  Read More

Enrichment of strawberry frozen yogurt by chia (Salvia hispanica L.) seeds

Marjan Nouri; Mahedeh Basiri

Volume 4, Issue 4 , December 2021, Pages 28-34

      Frozen yogurt is considered a useful and popular dairy product all over the world. The research was conducted to advance the formulation of strawberry frozen yogurt by chia seed at different concentrations (0 to 3 %). The aim of the present research was to improve nutritional quality ...  Read More

The relationship between anthropometric indices and constipation in Parkinson's patients

Saeedeh Zareie; Ahmad Saedisomeolia; Mahmood Mahmoodi Majdabadi Farahani

Volume 4, Issue 4 , December 2021, Pages 35-38

      Constipation is a common non-motor problem in Parkinson's patients that affects the quality of life of these patients. Complications of constipation include anal pain and injury, which leads to anal ulcers and hemorrhoids. Many factors are blamed for this matter, which overweight and ...  Read More