List of Articles پروتئین آب‌پنیر

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  1 - Effect of whey protein-based edible coatings and Natamycin on the quality and shelf life of Iranian white cheese
  omid ramezani Abbas Jalilzadeh Javad Hesari
  Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very importa More

  Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very important. The effect of whey protein concentrate-based edible coatings containing Natamycin (at 0.01, 0.02 and 0.03 percent concentrations) on the shelf life of Iranian white cheese were studied during 60 days. The results showed that the optimized coatings containing 0.03% Natamycin can prevent the growth of Penicillium chrysogenum up to 60 days, while different treatments of coatings had not significant effect on organoleptic properties fat, pH, and acidity of the cheese samples. However it resulted in a loss of 11% of the moisture content. It was concluded that whey protein concentrate-based coatings containing Natamycin can extend the shelf life of Iranian white cheese. Manuscript profile
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  2 - Improving ShelF-life of Rainbow Trout Fish Fillet by Free or Encapsulated Saffron Petal Extract Encapsulation (Crocus sativus L.) During Storage in Refrigerator
  Alia Khalili Hamid Tavakkolipour Leila Roozbeh-Nasiraie Ahmad Kalbasi-Ashtari
  10.30495/jfst.2021.1927899.1716
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  3 - Determination of the Effect of Different Level of Maltodextrin and whey Protein Concentrate on the Quality Characteristics of Low-fat Oil Cake
  Maryam Abedi Mania Salehifar Babak Ghiassi Tarzi
  10.30495/jfst.2022.1965132.1812
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  4 - Effects of whey protein isolate coating enriched with Lysozyme on the microbial quality of chicken fillets during refrigerated storage.
  najmeh moghimi
  This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and com More

  This study was conducted to investigate the effects of whey protein isolate with Lysozyme on the shelf-life of chicken fillets during refrigerated storage. Chicken fillets were treated in whey protein isolate and whey protein isolate containing 0.5, 1 % Lysozyme and compared with chicken fillets without any coating (control) with 3 replicates were prepared. The microbial parameters (Total bacterial Mesophilic, Enterobacteriaceae, Psychrotroph and Pseudomonas spp count) were evaluated for 12 days. Results showed that during the storage time, in the samples coated with whey protein isolate containing different concentration of Lysozyme, a significant reduction (p< 0.05) were observed in the entire evaluated microorganism groups compared to the control samples. Also a dose related trend was observed due to addition of Lysozyme. Overall the findings of present study suggest that whey protein isolate contain with Lysozyme, may use as a natural coating and preservative to extend the chicken meat shelf life. Manuscript profile