Subject Areas :

عبد الرضا آقاجانی ¹ , سید علی مرتضوی ² , فریده طباطبایی یزدی ³

1 - گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
2 - استاد،گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ،ایران
3 - استاد،گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ،ایران

Received: 2019-01-12 Accepted : 2019-05-11 Published : 2022-03-21

Keywords:

References:

1. آقاجانی، ع.، پوراحمد، ر. و مهدوی عادلی، ح. 1390. اثر ترکیبات پری­بیوتیک بر روی ماست پروبیوتیک حاوی لاکتوباسیلوس کازئی. فصلنامه علوم غذایی و تغذیه، سال هشتم، شماره 4، 82-73.


2. آقاجانی، ع.، پوراحمد، ر. و مهدوی عادلی، ح. 1391. تولید و نگهداری ماست سین بیوتیک حاوی لاکتوباسیلوس کازئی. فصلنامه علوم غذایی و تغذیه، سال دهم، شماره 1، 22-19.


3. آقاجانی، ع. ر. 1395. صنایع لبنی‌2. چاپ دوم. انتشارات تحقیقات، آموزش و ترویج کشاورزی، تهران.


4. حیدری­مجد، م.، مرتضوی، س.ع.، اصیلی، ج. و بلوریان، ش. 1391، بهینه­سازی استخراج ترکیبات فنولیک از گیاه پونه گاوی (Flomidoschema parviflora) با استفاده از دستگاه اولتراسوند. فصلنامه داروهای گیاهی، سال سوم، شماره1، 13-7.


5. غیاثی، ح.، مقصودلو، ی.، خمیری، م، صادقی ماهونک، ع. رف. 1391. فرمولاسیون ماست طعم­دار میوه­ای قالبی با استفاده از رنگدانه طبیعی و بررسی ویژگی­های آن. مجله علمی ـ پژوهشی علوم و فنّاوری غذایی، سال چهارم، شماره دوم، 9-1.


6. مهجوریان، ع.، توکلی پور، ح، و مختاریان، م.1393، مطالعه برخی خصوصیات ماست پروبیوتیک غنی شده با ریتنتیت و کنسانتره پروتئینی آب پنیر، نشریه فرآوری و نگهداری مواد غذایی، جلد ششم، شماره اول، 118-103.


7. Abdel Rahman, I.E., Dirar, H.A. and Osman, M.A. 2009. Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures. African Journal of Food Science, 3(12): 398-405.


8. Abu-Tarboush, H.M.1996. Comparison of associative growth of yogurt starter in

 

whole milk from camels and cows. Journal Dairy Science, 79(3): 366- 371.

9. Aghajani, A.R. and Pourahmad, R. 2012. Effect of Lactulose and Inulin on Physicochemical and Microbial Properties of Synbiotic Yogurt. Annals of Biological Research, 3(12): 5692-5696.


10. Aghajani, A. R., Pourahmad, R. and Mahdavi adeli, H. R. 2012. Evaluation of physicochemical changes and survival of probiotic bacteria in synbiotic yogurt. Journal of  Food Bioscience &  Technology, 2:13-22.


11. Aghajani, A. R., Pourahmad, R. and Mahdavi adeli, H. R. 2014. Effect of oligofructose, lactulose and inulin mixture as prebiotic on physicochemical properties of synbiotic yogurt. Journal of Food Bioscience & Technology,4(2):33-40.


12. Akalin, A. S., Unal, G. and  Dalay, M. C. 2009. Influence of Spirulina platensis biomass on microbiological viability in traditional and probiotic yogurts during refrigerated storage. Italian Journal of Food Science, 21: 357-364.


13. Asadi Nezhad, SH., Habibi Najafi, M. B., Razavi, M.A. and Nasiri Mahalati, M. Effect of stabilizers and aging times on physicochemical and organoleptic properties of soft ice cream, 18‌^th National Congress on Food Technology.


14. Asghari, j., Touli, Ch., Mazaheritehrani, M. and   Mahnaz, A. 2012. Comparison of the microwave-assisted  hydrodistillation with the traditional hydrodistillation method in the extraction of essential oils from Ferulago angulate (Schelcht.) Boiss. European Journal of Medicinal Plants, 2: 324-334.


15. Asvanyi-Molnar, N., Sipos-Kozma, Z., Toth, A., Asvanyi, B. and  Varga, L. 2009. Development of functional dairy food enriched in spirulina (Arthrospira platensis). Tejgazdasag, 69(2):15-22.


16. Beheshtipour, H., Mortazavian, A. M., Mohammadi, R., Sohrabvandi, S. and Khosravi- Darani, K. 2013. Supplementation of Spirulina platensis and Chlorella vulgaris algae into probiotic fermented milks. Comprehensive Reviews in Food Science and Food Safety, 12: 144-154.


17. Bensehaila, S., Benhadja, L., Doumandji, A., Bey, F. and  Benzaiche, A. 2013. Effect of the Concentration of Spirulina platensis on the Growth of Bifidobacterium breve. Journal of Life Sciences, 7(12): 1219-1227.


18. Bristone, C., Badau, M.H., Igwebuike, J.U. and Igwegbe, A.O .2015. Production and evaluation of yoghurt from mixtures of cow milk, milk extract from soybeans and tiger nut. World J. Dairy and Food Sci, 10(2): 159-169.


19. Charpe, T.W. and Rathod, V. K. 2012. Extraction of glycyrrhizic acid fromlicorice root using ultrasound: Process intensification studies, chemical engineering and processing:Process Intensification, 54: 37-41.


20. Csutak, E. 2006. Influence of raw milk quality on Lactobacillus acidophilus multiplication and probiotic yogurt production. Lucrari Stiintifice, 52: 604-609.


21. Gueimonde, M., Delgado, S., Baltasar, M., Ruas-Madiedo, P., Margolles, A. and  Reyes-Gavilan, C.G. 2004. Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks. Food Research International, 37: 839-850.


22. Gutierrez, J., Barry-Ryan, C. and Bourke, P. 2009. Antimicrobial activity of plant essential oils using food model media:Efficacy,synergistic potential and interactions with food components. Food Microbiol, 26: 142-150.


23. Hadji Akhoondi, A., Aghel, N. and Etemadi, R. 2002. Chemical and biological study of essential oil of Ferulago macrocarpa (Fenzi) Boiss. Hamdard Med, 45: 35-38.


24. Heywood, V.H., Brummitt, R.K., Culham, A. and Seberg, O. 2007. Flowering plant families of the world, New York, U.S, Firefly books.

 

25. Jung, J., Paik, H.D., Yoon, H.J., Jang, H.J., Jeewanthi, R.K.C., Jee, H.C., Li, X., Lee, N.K. and  Lee, S.K. 2016, Physicochemical characteristics and antioxidant capacity in yogurt fortified with red ginseng extract. Korean J Food Sci An, 3: 412–420.


26. Kavimandan, A. and Sharma, S. 2015.  Role of Spirulina platensis as an enhancer of probiotic organisms in whey. International Journal of Diary Science Research, 3(1): 1-6.


27. Kim, K.H., Hwang, H.R., Jo, J.E., Lee, S.Y., Kim, N.Y. and Yook, H. S. 2009. Quality characteristics of yogurt prepared with flowering cherry (Prunus serrulata L. spontanea Max. wils.) fruit powder during storage. Journal of the Korean Society of Food Science and Nutrition, 38: 1229-1236.


28. Lutchmedial, M., Ramlal, R., Badrie, N. and Chang-Yen, 2004. Nutritional and sensory quality of stirred soursop yoghurt. International Journal of Food Sciences and Nutrition, 55: 407-414.


29. Mahdian, E. and  Mazaheri tehrani, M. 2007. Optimizations of concentrated yoghurt processing. Journal of Food Science of Iran, 4(4): 45-51.


30. Mohammadi-Alasti, B., Ghader Rezazadeh, A. M., Borgheei, S. M. and Habibifar, R. 2011. On the mechanical behavior of a functionally graded micro-beam subjected to a thermal moment and nonlinear electrostatic pressure. Struct, 93: 1516-1525.


31. Molnar, N., Gyenis, B. and Varga, L. 2005. Influence of a powdered Spirulina platensis biomass on acid production of Lactococci in milk. Milchwissenschaft, 60: 380-382.


32. Nguyen, L. and Hwang, E.S. 2016. Quality characteristics and antioxidant activity of yogurt supplemented with Aronia (Aronia melanocarpa) Juice. Preventive Nutrition and Food Science, 21: 330-337.


33. Parada J.L., Zulpa de Caire, G., Zaccaro de Mule, M.C. and   Storni de Cano, M.M. 1998. Lactic acid bacteria growth romoters from S. platensis. International journal of Food Microbiology, 45: 225-228.


34. Patykowski, J., Majczak, A., Bergier, K. and Sklodowska, M. 2007. Ascorbate content and peroxidase activities in apple fruits during storage. Fruit Orn. Plant Res, 15: 21-33.


35. Rodrigez-Garcia, I. and Guil-Guerro, J.L. 2008. Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods. Food Chem, 108: 1023-1026.


36. Romay, C. 2003. C-Phycocyanin: a biliprotein with antioxidant, anti-inflammatory and neuroprotective effects. Protein Pept. Sci, 4(3): 207–216.


37. Rozan, M., Darwish, A. and Bayomy, H. 2017. Effect of Roselle extract (Hibiscus sabdariffa) on stability of carotenoids, bioactive compounds and antioxidant activity of yoghurt fortified with carrot juice (Daucus carota L.). World Journal of Dairy & Food‌ Sciences,12(2):‌94-101.


38. Sharifi, F., Rafieirad, M. and  Sazegar, H. 2015. Effects of Ferulago angulata extract against oxidative stress induced by 6-hydroxydopamine in rats. Journal of Medicinal Plants,14(53): 34-44.


39. Shimidzu, N., Goto, M. and Miki, W.1996. Carotenoids as singlet oxygen quenchers in marine organisms. Fisheries Science, 62(1):134-137.


40. Sofu, A. and Ekinci, F.Y. 2007. Estimation of storage time of yogurt with artificial neural network Journal of Dairy Science, 90(7): 3118-3125.


41. Tabatabaei Yazdi, F., Alizadeh Behbahani, B. and Mortazavi, A. 2014. Investigating the MIC and MBC of the Lavandula stoechas and Rosmarinus officinalis L. extracts on pathogen bacterias in vitro. Journal of Paramedical Sciences, 5(5): 91-101.


42. Tamime, A.Y. and Robinson, R. K. 2000. Yoghurt Science and Technology, 2^nd edition, Woodhead Publishing Limited, England.

 

43. Yamani, M. I. and  Ibrahim, S. A. 1996. The differential enumeration of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophillusspecies salivarius in yogurt and labneh using an improved whey medium. Journal of the Society of Dairy Technology, 49: 103-108.


44. Yu, M.S., Kim, J. M., Lee, C. H., Son,Y. J. and Kim, S.K. 2014. Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper. Korean Journal for Food Science of Animal Resources, 34: 408-414.


45. Zainoldin, K.H. and  Baba, A. S. 2009. The effect of Hylocereus polyrhizus and Hylocereus undatus on physico-chemical, proteolysis, and antioxidant activity in yoghurt, World Academy of Science. Engineering and Technology, 60: 361-366.


46. Zare Shahneh, F., Valiyari, S., Azadmehr, A., Hajiaghaee, R., Bandehagh, A. and Baradaran, B. 2013. Cytotoxic activities of Ferulago angulata extract on human leukemia and lym phoma cells by induction of apoptosis. J Medicinal Plants Research March, 7: 677-682.


47. Zhang, H.Q., Lin, A.P., Sun, Y. and Deng, Y.M. 2001. Chemo- and radio-protective effects of polysaccharide of Spirulina platensis on hemopoietic system of mice and dogs. Acta Pharmacol Sin, 22: 1121-1124.


48. Zhang, S. 2011, Antioxidative activity of lactic acid bacteria in yogurt. African J. Microbio. Res, 5: 5194-5201.