Background: Nowadays, there is a great interest towards medical and nutritional properties of Spirulina platensis due to its beneficial compounds. The purpose of this study was to incorporate Iranian traditional cookies with S. platensis biomass as a supplement ingredient. Materi...
Open access
Research Article10.9734/ARRB/2015/13492
Mina Khanbagi Dogahe, Kianoush Khosravi-Darani, Azadeh Tofighi, Mehrnaz Dadgar & Amir Mohammad Mortazavian·Biotechnology Journal International·2014
Effect of Process Variables on Survival of Bacteria in Probiotics Enriched Pomegranate Juice Aims: The consumption of foods and beverages containing probiotic microorganisms is a growing, global consumer trend. In this research, production of probiotic pomegranate juice containin...
Open access
Research Article10.9734/BBJ/2015/12114
Aims: The viability of encapsulated and free Lactobacillus casei and Bifidobacterium animalis subsp. lactis bacteria in chocolate milk for the first time as well as the influence of the bacteria on acidification and sensory acceptability of the product at 5°C for 21 days. Study D...
Open access
Research Article10.9734/ARRB/2017/37885
Aims: To optimize the process variables including: Lactobacillus acidophilus La-5, total starter (a mixture of mesophilic cheese starters (MCS) and thermophilic yoghurt starters (TYS), mesophilic cheese starter: thermophilic yoghurt starter (MCS:TYS) ratio and salt content in pro...
Open access
Research Article10.9734/ARRB/2014/11101