Production of functional fermented camel milk with Anti-<i>Helicobacter pylori</i> activity
Production of functional fermented camel milk with Anti-Helicobacter pylori activity

Yasaman Sadat Mostafavi; Maryam Salami; Massoud Amanlou; Maryam Moslehishad; Saeed Mirdamadi; Sepideh Moradi Marnilo

Volume 4, Issue 2 , December 2021, , Pages 153-159

https://doi.org/10.22059/jfabe.2021.326136.1095

Abstract
  The aim of this study was to use two probiotic strains, Lactobacillus rhamnosus and Lactobacillus casei, in order to produce a functional fermented camel milk drink with anti-Helicobacter ...  Read More
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors
The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

Dina Alhooei; Maryam Salami; Maryam Moslehi Shad; Jean-Marc Chobert; Thomas Haertlé

Volume 2, Issue 2 , December 2019, , Pages 107-112

Abstract
  In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted ...  Read More