Zobrazeno 1 - 10
of 123
pro vyhledávání: '"M Khomeiri"'
Publikováno v:
Journal of Kerman University of Medical Sciences, Vol 11, Iss 1, Pp 21-31 (2005)
For the first time in Iran 40 strains of Bifidobacterium were isolated from feces of Iranian subjects. By using phenotypic tests, 18 isolates were identified as Bifidobacterium longum, 10 as Bifidobacterium bifidum and one as Bifidobacterium catenola
Externí odkaz:
https://doaj.org/article/881b2b93797549d69d0f2e4dd7b960df
Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 10, Iss 1 (37) بهار, Pp 45-59 (2020)
Evaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated fro
Externí odkaz:
https://doaj.org/article/049762b3768d4435902a26d5ce98534e
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 9, Iss 4 (36) زمستان, Pp 1-11 (2020)
In animal and food products, different types of chemical preservatives and antibiotics are used to inhibit the growth of Aspergillus flavus and other toxicogenic fungi. The aim of this study was to investigate the antifungal activity of Lactic Acid B
Externí odkaz:
https://doaj.org/article/3e0708bd6cfb4f80b48564693e0b4b6a
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 6, Iss 4 (24) زمستان, Pp 15-30 (2017)
Sourdough applications in bread production are rising in recent decades continuously due to consumers' desire for natural products containing less chemical preservatives. In sourdough, lactic acid bacteria play a key role in the fermentation process.
Externí odkaz:
https://doaj.org/article/b75cbc32ab4242088a7cd9bf341a6a05
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 1, Iss 3, Pp 219-228 (2012)
Medlar is a widely growth in northern Iran and used as an edible fruit as well as in home remedies. In this study, the antioxidant properties and total phenolic contents of acetone, methanol, ethanol 80% and water extracts of medlar (Mespilus germani
Externí odkaz:
https://doaj.org/article/0bef3dbbb3f14427a228fe44c2296d69
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 1, Iss 2, Pp 87-98 (2012)
Iran is one of the largest pistachio producers and exporter in the world. In case of improper storage the pistachio quality will drop down for proliferation of fungus and absorption of moist which causes tissue destruction, undesirable flavour in the
Externí odkaz:
https://doaj.org/article/a57feb3a9ae241f5b71e60c72ae3c9cf
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 1, Iss 1, Pp 23-38 (2012)
Stabilizers are a group of biopolymers which reduce both melting rate and crystallization of ice and to produce smooth texture of ice-cream, thereby enhance the quality of the product. In this study, the Isfarzeh and Basil seeds mucilage effect at tw
Externí odkaz:
https://doaj.org/article/498a1ffd75bf4e63afd4a0aed70ac284