Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics by Ahmadreza Abedinia, Faezeh Alimohammadi, Farangis Teymori, Najibeh Razgardani, Mohammad Reza Saeidi Asl, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Nurul Huda, Jumardi Roslan

“…The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 °C showed that gum arabic showed the best performance and enhanced the viability of <i>L. casei</i> by 42% and 45%, respectively. …”
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Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics by Ahmadreza Abedinia, Faezeh Alimohammadi, Farangis Teymori, Najibeh Razgardani, Mohammad Reza Saeidi Asl, Fazilah Arif, Abdorreza Mohammadi Nafchi, Nurul Huda, Jumardi Roslan

“…The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 ◦C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. …”
Get full text
Get full text

Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics by Ahmadreza Abedinia, Faezeh Alimohammadi, Farangis Teymori, Najibeh Razgardani, Mohammad Reza Saeidi Asl, Fazilah Ariffin, Abdorreza Mohammadi Nafchi, Nurul Huda, Jumardi Roslan

“…The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 °C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. …”
Get full text
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Effects of Active Packaging Based on Potato Starch/Nano Zinc Oxide/Fennel (Foeniculum vulgare Miller) Essential Oil on Fresh Pistachio during Cold Storage by Hamid Babapour, Hossein Jalali, Abdorreza Mohammadi Nafchi, Maryam Jokar

“…Results showed that by packaging fresh pistachios in bio-nanocomposite films, the moisture, carbohydrate, and fat contents of pistachios and the sensory parameters (texture, flavor, appearance, and overall acceptability) of them were improved during refrigerated storage. …”
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