17 Result(s)
within
Amir Mohammad Mortazavian
-
Article
Pectin purification from plant materials
Pectin, an intricate anionic polysaccharide, is found in the middle lamella of higher plants’ cell walls. It is employed as a gelling agent, thickener, stabilizer, and dietary fiber due to its unique propertie...
-
Article
Single and combined hydrodistillation techniques of microwave and ultrasound for extracting bio-functional hydrosols from Iranian Eryngium caucasicum Trautv
This study aimed to develop a nutritious yogurt drink with the best hydrosol (HS) extracted from Eryngium caucasicum Trautv based on bioactive compounds and bio-functional properties. Four extraction methods, nam...
-
Article
The assessment of lead concentration in raw milk collected from some major dairy farms in Iran and evaluation of associated health risk
Milk is one of the most consumed sources among people, especially children. hence, its contamination with heavy metals can pose a serious risk to children. Therefore, this study aimed to measure the lead conce...
-
Article
Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening
Six lactic acid bacteria strains previously isolated and fully identified from Motal cheese were used in ultrafiltered (UF)-Feta cheese as adjunct cultures. Antioxidant activity in cheese samples was evaluated...
-
Article
Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System
In this study, zein/polylactic acid (PLA)/hydroxypropyl methylcellulose (HPMC) nanofibers (NFs) were fabricated to the incorporation of Zenian (Carum copticum) essential oil (ZO) using the electrospinning method ...
-
Article
The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and h...
-
Article
Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties
In this study Saccharomyces cerevisiae yeast cells was used as a novel vehicle for encapsulation of vitamin D3. The effects of initial cholecalciferol concentration (100,000 and 500,000 IU/g yeast), yeast cell pr...
-
Article
Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxidant activity
It has been previously reported that the essential oil of Nigella sativa L. seeds and its major active component, thymoquinone (TQ), possess a broad variety of biological activities and therapeutic properties. In...
-
Article
Open AccessEffects of date palm pollen on fertility: research proposal for a systematic review
Over 10–15% of couples in different countries are infertile. Male infertility is a contributing factor and the only cause of infertility in respectively 50% and 20–30% of all cases of infertility. According to...
-
Article
Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink
In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition (ABY-1, MY-720, and YO-Mix 210; all of them contai...
-
Article
Determination of Biogenic Amines in Cheese Using Simultaneous Derivatization and Microextraction Method Followed by Gas Chromatography–Mass Spectrometry
Microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry as a sensitive and efficient method was applied to extract and determine four biogeni...
-
Chapter
Ethnic Fermented Foods and Beverage of Iran
Fermented foods and beverages comprise the main portion of people’s diets in Iran. People prefer consuming fermented foods which are present in different tastes, forms, and sensory properties due to enzymatic ...
-
Article
Erratum to: Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties
-
Article
Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties
It is a practice to add microalgae into plain and probiotic fermented milks in order to promote the functionality of these products via their direct health effects as well as the enhancing impact on viability ...
-
Article
Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk
The viability of 5 probiotic lactobacilli strains (Lactobacillus acidophilus LA-5, Lactobacillus casei L01, Lactobacillus casei LAFTI L26, Lactobacillus paracasei Lcp37, and Lactobacillus rhamnosus HN001) was ass...
-
Article
Probiotic ice cream: viability of probiotic bacteria and sensory properties
Ice cream is a dairy product with good potential to act as a food carrier for probiotic bacteria. The incorporation of probiotic bacteria into ice cream is highly advantageous since, in addition to making a fu...
-
Article
Viability of probiotic microorganisms in cheese during production and storage: a review
Cheese is a dairy product which has a good potential for delivery of probiotic microorganisms into the human intestine due to its specific chemical and physical characteristics compared to fermented milks (hig...
