Leila Nateghi
Department of Food Science and Technology, School of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
[ 1 ] - The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage
Background: Many common cancers, such as prostate, breast, and colon, are caused by harmful substances and compounds contained in processed foods, including nitrite-treated meats. The aim of this study was to investigate the possibility of replacing sodium nitrite with Monascus purpureus pigment in sausage and to assess its antimicrobial, antioxidant, color, and sensory properties. Methods: The...
[ 2 ] - Evaluation of the Quality Characteristics of Probiotic Ice Cream Produced from a Mixture of Camel Milk and Cow Milk during Frozen Storage
Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The pro...
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