Vol 5, No 2 (2018)

Spring

ISSUE XML

Table of Contents

Review Article

Overview of Catalytic Properties of Fungal Xylose Reductases and Molecular Engineering Approaches for Improved Xylose Utilisation in Yeast PDF XML
Sk Amir Hossain, Danijel Švec, Vladimir Mrša, Renata Teparic 47-58

Original Article

Development of Synbiotic Milk Chocolate Enriched with Lactobacillus paracasei, D-tagatose and Galactooligosaccharide PDF XML
Aziz Homayouni Rad, Aslan Azizi, Roghayeh Darghahi, Omid Bakhtiari, Mina Javadi, Maryam Jafarzadeh Moghaddam, Hamideh Homayouni Rad, Seyed Bagher Mirtajeddini, Noushin Mobaraki Asl, Maryam Tayebali, Haniyeh Rasouli Pirouzian 59-68
Preparation and Characterizations of Chitosan/Citral Nanoemulsions and their Antimicrobial Activity PDF XML
Gehan I. Kh. Marei, Entsar I. Rabea, Mohamed E. I. Badawy 69-78
Physicochemical Properties of Probiotic Soy milk Chocolate Mousse During Refrigerated Storage PDF XML
Golnoush Taghizadeh, Mahshid Jahadi, Hajar Abbasi 79-86
Statistical Optimization of Medium Compositions for High Cell Mass and Exopolysaccharide Production by Lactobacillus plantarum ATCC 8014 PDF XML
Nor Zalina Othman, Abdul Rahman Jabir Mohd Din, Zahida Mohamad Azam, Mohamad Azuan Rosli, Mohamad Roji Sarmidi 87-96
Fig juice Fortified with Inulin and Lactobacillus Delbrueckii: A Promising Functional Food PDF XML
Sima Khezri, Razzagh Mahmoudi, Parvin Dehghan 97-106
Production of Vitamins B3, B6 and B9 by Lactobacillus Isolated from Traditional Yogurt Samples from 3 Cities in Iran, Winter 2016 PDF XML
Pegah Hamzehlou, Abbas Akhavan Sepahy, Sedigheh Mehrabian, Farzaneh Hosseini 107-120