introduction: aflatoxin m1 is an important mycotoxin frequently found in milk and dairy products. the main objective of this work was to study the stability of afm1 during production and refrigerated storage of probiotic yogurt. materials and methods: two kinds of probiotic yogurt were made by cow’s milk artificially contaminated with aflatoxin m1 at a level of 100 ng/l, and fermented to reach ...

background and aim: yogurt is one of the most consumed foods with different probiotic effects. the aim of this study was to evaluate antimicrobial effects of non-industrial yogurts on two common enteropathogens – salmonella and shigella. methods: in this experimental study, we evaluated the antimicrobial effects of 30 various non-industrial yogurt samples on 11 shigella sonnei, 7 shigella flexn...

background: control of blood sugar, hypertension, and dyslipidemia are key factors in diabetes management. cucurbita ficifolia (pumpkin) is a vegetable which has been used traditionally as a remedy for diabetes in iran. in addition, consumption of probiotics may have beneficial effects on people with type 2 diabetes. the aim of this study was an investigation of the effects of c. ficifolia and ...

July 2017 Abstract The objective of this study is to estimate the value of information provided by the NuVal shelf nutrition label―a prominent example of a new interpretive approach to front-of-package nutrition labeling that provides a multiple-level nutrition symbol. The rollout of NuVal at a supermarket in a Midwest town allowed us to estimate a mixed logit demand model for yogurt using hous...

Yogurt gels are a type of soft solid, and these networks are relatively dynamic systems that are prone to structural rearrangements. The physical properties of yogurt gels can be qualitatively explained using a model for casein interactions that emphasizes a balance between attractive (e.g., hydrophobic attractions, casein cross-links contributed by calcium phosphate nanoclusters and covalent d...

Desirability and good background of yogurt have led the manufacturers to use this product mostly for producing milk-based probiotic products. The aim of this study was to evalutate the effect of a mixture of prebiotics including oligofructose, lactulose, and inulin on physicochemical properties (pH value, acidity, and syneresis) of synbiotic yogurt containing lactobacillus casei. Pasteurized mi...

Stirred tanks are widely used in process industries for blending of singleand/or multiple-phase fluids, which often involves mass and/or heat transfer, chemical reactions, etc. Deep knowledge of flow field in the stirred tank is necessary to carry out these unit operations efficiently. As a result, extensive investigations of the flow in stirred tanks have been conducted over the past several d...

To date, there is significant controversy as to the survival of yogurt bacteria (namely, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) after passage through the human gastrointestinal tract. Survival of both bacterial species in human feces was investigated by culture on selective media. Out of 39 samples recovered from 13 healthy subjects over a 12-day period of f...

Genetically modified bacteria have a long history of use as gene delivery vectors primarily by intravenous administration, some progressing to clinical trials. Several molecules have been bioengineered into lactobacilli including cyanovirin, interleukin-10, betacarotene, cytosine deaminase and the extracellular domain of TRAIL (tumor necrosis factor related apoptosis inducing ligand). The disco...