Showing 1 - 20 results of 76 for search 'FOOD BIOTECHNOLOGY', query time: 0.56s Refine Results
  1. 1
    Perfection in creation from the perspective of the Quran: The necessity of the creation alterations
    by Masoud Alebouyeh, Mostafa Esmaeili
    Published 2019-01-01
    Subjects: “...Biotechnology...”
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    Article
  2. 2
    Bioactive peptides: production, health effects and application as natural supplements for functional foods production
    Subjects: “...Functional foods...”
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    Article
  3. 3
    Screening and characterization of bacteriocins produced by some Strains of Lactobacillus spp isolated from Iranian Dairy products
    by S Mirdamadi, M Tangestani
    Published 2011-11-01
    Subjects: “...Food Products...”
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    Article
  4. 4
    Study on antibacterial activity and cytotoxicity of recombinant peptide, Lasioglossin ɪɪɪ, against foodborne pathogens
    Subjects: “...food pathogen...”
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    Article
  5. 5
    Evaluation and Comparison of Lactic Strains Isolated from Traditional Iranian Dairy Products (Richal Shiri) with Armenian Dairy Products on Control of Food Spoilage Agents
    by F Karimpour, SH Razavi, F Tkhruni
    Published 2016-10-01
    “... antibacterial properties against food spoilage bacteria. The aim of this study was to evaluate the antibacterial...”
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    Article
  6. 6
    Investigation of Proteolytic Ctivity of Lactococcus lactis in Reducing Cow´s Milk Caseins Allergenicity
    Subjects: “...food hypersensitivity...”
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    Article
  7. 7
    Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt
    Subjects: “...functional foods...”
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    Article
  8. 8
    Investigation of Combination Effect of Magnesium Oxide and Iron Oxide Nanoparticles on the Growth And Morphology of the Bacteria Staphylococcus Aureus and Escherichia Coli in Juice
    by mahdi torabi zarchi, Mahboubeh Mirhosseini
    Published 2017-02-01
    Subjects: “...Food Pathogens...”
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    Article
  9. 9
    Bacteriocins: New generation of antimicrobial peptides
    by P. Motahari, Z. Amini-Bayat, S. Mirdamadi
    Published 2017-06-01
    “... of this antimicrobial molecules in food industry obviate consumers need to safe food with least interference of chemical...”
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    Article
  10. 10
    Evaluating the Effect of Inulin Supplementary on the Sensory and Textural Properties of Prebiotic Bread (Taftoon)
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    Article
  11. 11
    Comparison of fructan yield of foreign cultivars and indigenous landrace of chicory and optimizing its extraction by response surface method (RSM)
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    Article
  12. 12
    Methods of isolating and physiochemical properties of inulin ractions with different chain lenghts from chicory plants
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    Article
  13. 13
    A Study on the Qualitative Characteristics and Microbial Survival of Lactobacillus acidophilus and Bacillus coagulans in Probiotic Bread
    by Marzieh Hosseininezhad, Abbas Abedfar
    Published 2018-10-01
    “... in the production of functional foods with probiotic bacteria especially in the bakery industry. Therefore...”
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    Article
  14. 14
    Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro
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    Article
  15. 15
    The probiotic and antagonistic properties of isolated lactobacilli from the intestine of free-range chickens from southwest and northwest of Iran
    “... strategy are attractive in the broiler chicken industry and improve consumer food safety. This research...”
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    Article
  16. 16
    Simultaneous expression of 5-enol pyruvyl shikimate 3-phosphate synthase (epsps) and glyphosate oxidoreductase (gox) in transgenic canola plants towards enhancing resistance to glyphosate herbicide
    “... that has a high food value. Today, expansion of planting area of this plant has been highly considered...”
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    Article
  17. 17
    Effects of pH, temperature and salt on antagonistic activity of barley sourdough lactic acid bacteria on Bacillus subtilis and evaluation of serum parameters and liver enzymes in mice fed with LAB isolates
    “.... subtilis</em> it is possible to use from the CFS as a biopreservative in food processing chain....”
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    Article
  18. 18
    Designing and optimizing of cryoprotective culture based on nanocellulose to enhance the viability of Lactobacillus Brevis JN368471.1 during freeze drying
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    Article
  19. 19
    Evaluation of Cuminaldehyde Production as an Odorant via Co-culture of Black Zira (Bunium persicum Boiss.) and Caraway (Carum carvi L.) Cells
    “...To stimulate the production of Cumin aldehyde as an odorant with application in food sciences via...”
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    Article
  20. 20
    Antimicrobial and Antioxidant Effects of Aqueous Extract of Lythrum Salicaria
    “... in food sources are major health problems worldwide. The side effects of chemical drugs have led...”
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    Article
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