8 Result(s)
within
Mohammad Ahmadi
Chemistry/Food Science, general
Engineering, general
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Article
Trace level monitoring of vanillin in food products using a modified electrode amplified with NiO/Nitrogen doped carbon quantum dots nanocomposite
The research paper focused on fabrication of an electrochemical sensor to sensing and monitoring of vanillin in aqueous solution. In this regard, NiO/nitrogen doped carbon quantum dots (NiO-NCQD) nanocomposite...
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Article
The effect of chia seed mucilage shell coating in combination with turmeric essential oil on egg shelf life and quality properties
Eggs are a staple food for many people around the world due to their nutritional composition. They are, however, highly perishable quickly losing their quality in the absence of proper storage methods. Therefo...
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Article
Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period
In this study, intelligent and active film was produced based on oxidized bacterial nano cellulose (BNC) with TEMPO method containing pine tree fruit protein hydrolyzed (PFPH), and then its effect on the quali...
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Article
Preparation, characterization, and antioxidant activity of nanoliposomes-encapsulated turmeric and omega-3
The general tendency of society to use natural extracts as antimicrobial, antioxidant and preservative compounds has increased in recent years. Nanoliposomes are a class of nano-carriers based on polar lipids ...
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Article
Preservation effect of protein hydrolysate of rainbow trout roe with a composite coating on the quality of fresh meat during storage at 4 ± 1 °C
Using alcalase and pepsin enzymes, rainbow trout roe protein hydrolysate (RPH) was prepared and its effect along with alginate–chia seed composite coating (CC) was investigated in order to increase the shelf l...
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Article
Antioxidant and antimicrobial activity of red onion (Allium cepa, L.) extract nanoencapsulated in native seed gums coating and its effect on shelf-life extension of beef fillet
In this study, Alyssum homolocarpum (AH) and Lepidium sativum seed gum (LS) at different ratios 1:0, 1:1, and 0:1 utilized to encapsulate red onion extract (ROE). In the first step, the total phenolic content (TP...
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Article
Encapsulation of Lactobacillus casei in alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using flaxseed mucilage
In this study flaxseed mucilage (FM) was used for co-encapsulating probiotic Lactobacillus casei on the alginate (ALG) matrix. For this purpose, FM was extracted and its physicochemical properties were evaluated....
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Article
Free and bound phenolic and flavonoid compounds of Ferula persica obtained by different extraction methods and their antioxidant effects on stabilization of soybean oil
In this study, the maceration and ultrasound-assisted extraction methods were used to extract free and bound phenolic and flavonoid compounds from Ferula persica. The results revealed that F. persica extract obta...
