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Articles by M. Aminlari
Total Records ( 3 ) for M. Aminlari
  N. Sabbagh , H.R. Gheisari and M. Aminlari
  Problem statement: The objective of this experiment was to manufacture an Iranianlow fat probiotic cheese. Approach: Iranian white brine cheeses (4 trials) were made by varyingprocesses, i.e., lowering the fat content and use of probiotic adjunct culture on separate days. All types of cheeses were ripened at 13°C for 2 weeks and at 6°C to the end of ripering period. Cheeses were analyzed for the compositional, microbiological, color and sensory characteristics and also lipolysis and organic acid profile. The Cheese of each trial was sampled at 1, 15, 30, 45 and 60 days during ripening. Results: Decreasing the fat level resulted in significant increases (p<0.05) in the level of moisture, protein and pH of whey. The results show that probiotic cheeses had higher moisture and pH than cheeses with bacteria (p<0.05). There were no significant differences (p>0.05) between the concentration of L. acidophilus of cheese groups when the fat content of samples was reduced. The rate and extent of lipolysis in the full-fat cheese was higher than in the low-fat control cheese (p<0.05). Results also showed decreasing fat content and addition of adjunct culture to the cheese treatments decreased the acetic and lactic acid contents (p<0.05). Decreasing the fat content of cheese samples and use of both factor in the treatments increased the a* value in the samples. Low fat cheeses received higher flavor and odor scores than full fat cheeses. Also addition of adjunct culture significantly (p<0.05) decrease the texture score of manufactured cheeses. Conclusion: Therefore the results of this study showed that the Iranian probotic low fat cheese is a functional food. It has better flavor and odor than normal cheese and can be used in many cases like as heart disease and obesity.
  A. Dehghan , M. Arabi , S. Nahid and M. Aminlari
  Oxidative stress commonly occurs following heat stress in tropical regions and affects dairy animals. Glutathione protects cells from oxidative damages. This study was carried out to investigate the serum glutathione level in the ram with a fluorometric method and to determine its changes during heat stress condition. Eight mature rams were selected and kept in the same conditions. The rams were maintained during temperate and warm seasons to compare serum glutathione levels during normal and heat stress conditions, respectively. Heat stress was considered when temperature-humidity index was above 84. Serum samples were obtained at 0, 14 and 28 days after beginning of the study during the seasons. Reduced and oxidized glutathione concentrations were determined using a fluorometric assay. The serum concentrations of reduced glutathione in the normal and heat stress conditions were lower than oxidized glutathione. The reduced and oxidized glutathione levels and their ratios were not different between seasons and at different sampling times, although they were significantly changed during sampling times in the normal and heat stress conditions. Present results represent that glutathione levels change during different environmental conditions. It seems that antioxidant defense system was changed to adapt and prevent oxidative stress effects, although needs further researches.
  S. Nahid , M. Haghkhah , M. Saeb and M. Aminlari
  An efficient method to perform gene disruption plasmid by overlap extension PCR for site directed mutagenesis in Brucella abortus is demonstrated in this study. This method is based on three standard PCR and one fusion PCR reactions for construction of gene disruption construct and then insertion into a vector for performing of gene disruption plasmid. The present method in despite of conventional methods, is not restriction site dependent and require only one step host cell cloning.
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