Volume 15 (2024)
Volume 14 (2023)
Volume 13 (2022)
Volume 12 (2021)
Volume 11 (2020)
Volume 10 (2019)
Volume 9 (2018)
Volume 8 (2017)
Volume 7 (2016)
Volume 6 (2015)
Volume 5 (2014)
Volume 4 (2013)
Volume 3 (2012)
Volume 2 (2011)
Volume 1 (2010)
Improvement of lipid stability of refrigerated rainbow trout (Oncorhynchus mykiss) fillets by pre-storage α-tocopherol acetate dipping treatment

Ali Ehsani; Mohammad Sedigh Jasour

Volume 3, Issue 4 , December 2012, , Pages 269-273

  One of the simplest methods for short-term handling and storage of fish is the refrigeration in combination with dip treatments. This study was conducted to determine the effect of pre-storage α-tocopherol acetate dipping treatments on lipid stability of refrigerated rainbow trout fillets. Trout ...  Read More

Investigation of antibacterial, acid and bile tolerance properties of lactobacilli isolated from Koozeh cheese

Hassan Hassanzadazar; Ali Ehsani; Karim Mardani; Javad Hesari

Volume 3, Issue 3 , September 2012, , Pages 181-185

  Lactobacillus strains are a major part of the probiotics, microflora of the intestine and of fermented dairy products, and are found in a variety of environments. The aim of this study was to find out the ability of bile and acid tolerance and antibacterial properties of the twenty eight isolates of ...  Read More

Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese

Razzaqh Mahmoudi; Hossein Tajik; Ali Ehsani; Payman Zare

Volume 3, Issue 3 , September 2012, , Pages 193-197

  Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant ...  Read More