selenium (se) is considered as an essential element for human body. selenized probiotic fermented milk drink (doogh) as a functional beverage to increase se available in body. the predominate sugar, protein and mineral ion of iranian yoghurt drink (doogh) are lactose, casein and calcium, respectively. different levels of  selenium (2.5 – 3- 3,5-  4 and 4.5) is prepared and its suitability based...

todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q10 is an essential component for energy conversion and production of adenosine triphosphate (atp) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. coenzyme q10 plays a vital ...

objective(s):previous studies demonstrated a functional similarity between vertebrate and honey bee nervous systems. the aim of the present study was to compare the effects of heroin and iranian street kerack, a combination of heroin and caffeine, on sensory threshold and locomotor activity in honey bees. materials and methods: all drugs were given orally to honey bees 30 min before each experi...

regarding the nutritional value and availability of acorns in west and southwest of iran, the effects of partial substitution of wheat flour with acorn flour was investigated. wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. density of cakes was increased with increasing the acorn flour. as the substitution degree ...

today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q 10 plays a vital role in cellular energy production. it also increases the body's immune system via its antioxidant activity. the aim of this study was to evaluate the addition of coenzyme q 10 on physicochemical properties of ...

nowadays, people tend to consume functional foods for the treatment and prevention of diseases. production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. use of probiotic microorganisms in soy-based products may have advantages of both probiotics and soy on the human health. the probiotic soy-based ice-crea...