The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi-maize, maltodextrin and b-glucan) on syneresis, sensory attributes and rheological characteristics (elastic modulus, viscous modulus, loss tangent, complex modules) of probiotic yoghurt. The results revealed that the inclusion of the prebiotic compounds into the probiotic yoghurt profoundly affected the products' syneresis, as well as the sensory and rheological characteristics of the probiotic yoghurts compared with control samples. On the whole, production of probiotic yoghurts supplemented with 1.5% Hi-maize or 1.5% b-glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties.

Nanoparticles are playing an increasingly important role in the development of biosensors. The sensitivity and performance of biosensors are being improved by using Nanoparticles for their construction. The use of these Nanoparticles has allowed the introduction of many new signal transduction technologies in biosensors. In this report, a comprehensive review of application of nanoparticles in Quartz Crystal Microbalance biosensors is presented. The main advantages of QCM in sensing fields include high sensitivity, high stability, fast response and low cost. In addition, it provides label-free detection capability for bio-sensing applications. Firstly, basic QCM's design and characterization are described. Next, QCM biosensors based on modification of quartz substrate structure and their applications are digested. Nanoparticles and their utilizationin analysis are then illustrated. These include Nanoparticles in bio applications that cover Nanoparticles in Quartz Crystal Microbalance biosensors.

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ABSTRACT. Saffron (Crocus sativus) has cyanic color flowers with major colorant of anthocyanin. Attractive color and functional properties of anthocyanins make them a good substitute for synthetic pigments in the food industry. These natural soluble water colorants are rather unstable and influenced by final processing treatment. The drying process is critical to the stability of saffron petals anthocyanins. Four different dehydration methods were evaluated: traditional method (at room temperature and under the sun); dehydration with electrical oven at different temperatures; and dehydration with microwave at different powers. The results showed that the highest amount of anthocyanin was obtained when saffron petals treated by traditional methods (at room temperature and under the sun). According to the results, the stability of saffron petals anthocyanins gradually accessed with increase of the heating temperature and decrement of heating time until 100 °C. However, heated at 120 and 140 °C, the anthocyanins could break down, and their residual amounts declined within 20 min and 10 min, respectively. The results suggested that saffron petals anthocyanins tended to degrade at high temperatures (>100 °C). Between these methods, drying at room temperature and drying with microwave at 900 W obtained the highest and the lowest results respectively.

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