Mohammad Reza Koushki
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View article: Characterization of ultra-heat-treated whole milk in Tehran during their shelf life:Physicochemical changes, microbiological quality and sensory evaluation
Characterization of ultra-heat-treated whole milk in Tehran during their shelf life:Physicochemical changes, microbiological quality and sensory evaluation Open
In the present study, the physicochemical changes(titratable acidity, fat, density and solids-not-fat), microbiological quality (total count) and sensory properties (odor, flavor, colorand overall acceptance) of whole ultra-heat-treated (U…
View article: An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese
An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese Open
Due to the concern of consumers about the presence of synthetic preservatives, researchers and food manufacturers have recently conducted extensive research on the limited use of these preservatives and the introduction and use of natural …
View article: Assessment of the Microbial Quality of Industrial Ready-to-Eat Salads Containing Meat Products
Assessment of the Microbial Quality of Industrial Ready-to-Eat Salads Containing Meat Products Open
Ready-to-eat foods are not usually treated sufficiently to eliminate the existing pathogenic bacteria in them before consumption; therefore, bacterial contamination in these foods requires due consideration. This study aims to detect Salmo…
View article: Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity
Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity Open
Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity
View article: Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics
Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics Open
The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi‐maize, maltodextrin and β‐glucan) on syneresis, sensory attributes and rheological characteristics …
View article: Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake
Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake Open
The present study aimed to investigate the possibility of replacing sugar with different concentrations of natural sweetener (grape syrup) in making low-calorie cakes. For this purpose, different types of cakes with 0%, 50%, 75% and 100% g…
View article: Microbiological and Physicochemical Properties of Raw Milk Produced from Milking to Delivery to Milk Plant
Microbiological and Physicochemical Properties of Raw Milk Produced from Milking to Delivery to Milk Plant Open
The aim of this study was to determine the microbiological and physicochemical properties of raw milk in Mazandaran province, Iran, during 6 months from winter 2013 to spring 2014. A total of 253 raw milk samples were collected, from dairy…
View article: Microbiological Quality of Pasteurized Milk Marketed in Tehran Urban Area
Microbiological Quality of Pasteurized Milk Marketed in Tehran Urban Area Open
Pasteurized milk is consumed widely in all socioeconomic classes and consider as the main source of milk for people in Iran. In recent years increased price of pasteurized milk caused by elimination of subsidies resulted decrease in milk c…
View article: Corrigendum to “Microbiological quality of pasteurized milk on expiration date in Tehran, Iran” (J. Dairy Sci. 99:1796–1801)
Corrigendum to “Microbiological quality of pasteurized milk on expiration date in Tehran, Iran” (J. Dairy Sci. 99:1796–1801) Open
On page 1798 (corrections in bold) in Table 2, the correct percentage for samples with TMC count of 8–9 log cfu/mL is 9.5%. The first line of the third paragraph should read “In the present study, the TMC in 46% of the pasteurized milk sam…
View article: Microbiological quality of pasteurized milk on expiration date in Tehran, Iran
Microbiological quality of pasteurized milk on expiration date in Tehran, Iran Open
The aim of this study was to determine the microbiological quality of pasteurized milk on expiration date in Tehran. Two hundred fifty-four samples collected using a simple randomized sampling method from March 2014 to January 2015 were te…
View article: Effect of Different Formulations on Mechanical and Physical Properties of Calcium Alginate Edible Films
Effect of Different Formulations on Mechanical and Physical Properties of Calcium Alginate Edible Films Open
Background: Environmental problems of the plastic materials used in food packaging and the demand for food quality improvements lead to the development of packaging in natural materials. Edible films such as calcium alginate extend the she…
View article: Effect of Calcium Alginate Edible Coatings on Microbial and Chemical Properties of Lamb Meat during Refrigerated Storage
Effect of Calcium Alginate Edible Coatings on Microbial and Chemical Properties of Lamb Meat during Refrigerated Storage Open
Background: Edible films and coatings have potential benefits for food packaging, particularly meat products. These coatings prevent weight loss and texture changes during shelf life by reducing moisture loss in fresh and frozen meat produ…