Yazar "Khosravi-Darani, Kianoush" seçeneğine göre listele

Listeleniyor 1 - 3 / 3
  • Küçük Resim Yok
    Öğe
    Development of a New Modelling Approach and Performance Evaluation of Meta-heuristic Optimization Algorithms for the Prediction of Kinetic Growth Parameters for Pseudomonas spp. in Fish
    (Dr M N Khan, 2022) Tarlak, Fatih; Yucel, Ozgun; Khosravi-Darani, Kianoush
    The main aim of the current work was to build up a new mathematical modelling approach in predictive food microbiology field for the prediction of growth kinetics of microorganisms. For this purpose, the bacterial growth data of Pseudomonas spp. in whole fish (gilt-head seabream) subjected to isothermal and non-isothermal storage temperatures were collected from previously published growth curves. Maximum specific growth rate (1/h) and lag phase duration (h) were described as a function of storage temperature using the direct two-step, direct one-step and inverse dynamic modelling approaches based on various meta-heuristic optimization algorithms. The fitting capability of the modelling approaches and employed optimization algorithms was separately compared, and the one-step modelling approach for the direct methods and the Bayesian optimization method for the used algorithms provided the best goodness of fit results. These two were then further processed in validation step. The inverse dynamic modelling approach based on the Bayesian optimization algorithm yielded satisfactorily statistical indexes (1.02 > Bias factor > 1.09 and 1.07 > Accuracy factor > 1.13), which indicates it can be reliably used as an alternative way of describing the growth behaviour of Pseudomonas spp. in fish in a fast and efficient manner with minimum labour effort.
  • Küçük Resim Yok
    Öğe
    PRODUCTION OF CHOCOLATE PROBIOTIC DESSERT BASED ON CAMEL MILK USING LACTOCASEIBACILLUS CASEI
    (North Univ Center Baia Mare, 2022) Khosravi-Darani, Kianoush; Jahadi, Mahshid; Abbasi, Hajar; Asgari, Maryam; Tarlak, Fatih
    A functional food is a food that contains nutrients, which has a positive effect on one or more functions in the human body. Probiotic foods are also a functional food that by consuming them can be benefited the nutritional properties of probiotic bacteria. Inoculation of lactic acid Proteolytic bacteria to milk leads to production of fermented dairy products rich in bioactive peptides. This research was conducted in two stages. At first, Lactocaseibacillus (L.) casei was inoculated into milk (cow and camel) and incubated for 12 h. The incubation time had a significant effect on the growth of L. casei (p <= 0.05). The growth of L. casei in camel milk was significantly different from cow milk. (p <= 0.05). Changes in pH and acidity during incubation were significant (p <= 0.05) and there was a significant difference between cow and camel samples. During incubation of both milk increased proteolytic activity, antioxidant activity was observed while antioxidant activity in camel milk was more than cow milk. In sensory evaluation, no significant difference was observed between the two types of milk (p>0.05). Four samples of chocolate dessert were prepared by inoculation of L. casei to cow and camel milk containing two types of sweeteners of sucrose and sucralose. During 28 days of storage, the survival of L. casei in all samples was more than 8 Log cfu/g. Two sweeteners and milk type showed significant impact on the survival of L. casei (p <= 0.05). Survival of L. casei in desserts prepared with camel milk and sucrose sweetener was higher. Changes in acidity and pH in the samples were significant during 28 days of storage (p <= 0.05) Desserts prepared with camel milk and sucrose sweetener had higher acidity and lower pH. The desserts prepared with cow's milk and sucrose sweetener have higher elasticity. The sensory evaluation test does not show any significant difference in odor, taste and overall acceptability with blank (p>0.05).
  • Küçük Resim Yok
    Öğe
    The Effect of Probiotics on Various Diseases and their Therapeutic Role: An Update Review
    (Dr M N Khan, 2021) Hashempour-Baltork, Fataneh; Sheikh, Mahdieh; Eskandarzadeh, Sevda; Tarlak, Fatih; Tripathi, Abhishek Dutt; Khosravi-Darani, Kianoush; Sadanov, Amankeldy
    Probiotic bacteria play a critical and functional role in clinical and nutritional applications. In the present study, the ability of various probiotics and their metabolites in the prevention and treatment of different diseases, infection and disorders was reviewed. The issues that were noticed are included: Fibrocystic, diabetes, acne, colon cancer, cardiovascular, urinary tract infections, atopic eczema syndrome, food allergies and obesity. Enhancement in using drug treatment has led to the appearance of drug-resistance concern, thus probiotics can be a suitable choice. This review focuses on the effect of probiotic bacteria and their metabolites on immune-boosting, prevention and treatment of these diseases. For this purpose, after a short glance at each disease, infection and disorder, the mechanism of probiotic action and recent studies about that disease are reviewed. It could be recommended that probiotics consumption, perhaps from birth to all stages of life, would be effective in the life-long, development of health effects and disease treatments.