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Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink.
Mohammadi R, Yousefi M, Sarlak Z, Shah NP, Mortazavian AM, Sadeghi E, Khajavi MZ. Mohammadi R, et al. Among authors: mortazavian am. Food Sci Biotechnol. 2017 May 29;26(3):749-757. doi: 10.1007/s10068-017-0097-z. eCollection 2017. Food Sci Biotechnol. 2017. PMID: 30263600 Free PMC article.
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
Silva HLA, Balthazar CF, Esmerino EA, Neto RPC, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RGB, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG. Silva HLA, et al. Among authors: mortazavian am. Food Chem. 2018 May 15;248:192-200. doi: 10.1016/j.foodchem.2017.12.064. Epub 2017 Dec 18. Food Chem. 2018. PMID: 29329843
Fermented milk: The most popular probiotic food carrier.
Khorshidian N, Yousefi M, Mortazavian AM. Khorshidian N, et al. Among authors: mortazavian am. Adv Food Nutr Res. 2020;94:91-114. doi: 10.1016/bs.afnr.2020.06.007. Epub 2020 Jul 30. Adv Food Nutr Res. 2020. PMID: 32892839
75 results