A5089761274- Food composition and properties
- Food Quality and Safety Studies
- Polysaccharides Composition and Applications
- Meat and Animal Product Quality
- Food Science and Nutritional Studies
- Food and Agricultural Sciences
- Proteins in Food Systems
- Date Palm Research Studies
- Nanocomposite Films for Food Packaging
- Microbial Metabolites in Food Biotechnology
- Spectroscopy and Chemometric Analyses
- Seed and Plant Biochemistry
- Textile materials and evaluations
- Food Industry and Aquatic Biology
- Polysaccharides and Plant Cell Walls
- Pomegranate: compositions and health benefits
- Phytoestrogen effects and research
- Sensory Analysis and Statistical Methods
- Protein Hydrolysis and Bioactive Peptides
- Animal Nutrition and Physiology
- Bioactive Compounds in Plants
- Phytochemicals and Antioxidant Activities
- Soil and Land Suitability Analysis
- Aquaculture disease management and microbiota
- Agricultural Engineering and Mechanization
Payame Noor University
2018-2022
Agricultural Sciences and Natural Resources University of Khuzestan
2019
Ramin Agriculture and Natural Resources University of Khouzestan
2009-2018
Ferdowsi University of Mashhad
2009
Abstract Peppermint essential oil is used in food, cosmetics, and pharmaceutical industries. The fabrication of peppermint nanoemulsion can increase its efficiency at lower concentrations. Spontaneous emulsification a low‐energy method based on the characteristics surfactant. Factors affecting interfacial properties organic aqueous phases time mixing influence formation droplet size emulsions. In this study, nonionic surfactants Tween 20, 40, 80 were to prepare microemulsions. After...
Effect of active edible coating made by quince seed mucilage and green tea extract on quality fried shrimps: physicochemical sensory properties
The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional sensory characteristics spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition FFSF increases the composition significantly (P<or=0.05). Generally, presence showed negative color attribute, but no effect firmness surface condition spaghetti. No significant difference observed beany flavor up 23.0 g/100 g. temperature screw speed extruder had attributes, both enhanced...
The influence of full-fat soy flour (FFSF) 0–27.0 g/100 g, water content 31.0–35.0 g and extrusion conditions on the cooking color characteristics spaghetti was investigated. process performed with a speed 10–40 rpm circulating temperature 35–70°C. results showed that adding FFSF causes decreases (P≤0.05) in time, weight, intensity hue characteristics. However, loss saturation increased (P≤0.05). extruder had no significant effect attributes. Interaction between them components, however,...
In this research, the effect of date kernel flour (0%–20%), extruder temperature (120–160°C), and screw speed (120–220 rpm) as an independent variable on physical characteristics (density, porosity, expansion index, color, texture properties) functional properties (water absorption index [WAI], water solubility [WSI], moisture content, crude fiber, oil index) expanded corn snack was evaluated. Increasing from 0% to 20% reduced WAI, porosity increased WSI, capacity, bulk density, hardness...
Utilization of Withania coagulans extrac as rennet replacer on color and physicochemical characteristics ultrafilterated Iranian white cheese
The influence of Full Fat Soy Flour (FFSF) and different extrusion conditions on the acidity content color characteristics spaghetti during 7-month storage were evaluated. was produced by laboratory pasta maker dried at 50 C. Treatments packed in polyethylene bags o kept room temperature storage. Addition FFSF processing influenced spaghetti. This enrichment resulted significant increases (p<0.05) On other hand, dry showed changes after seven months So, shelf life this new product lesser...
Background and Objectives: Flat breads are the most consumed bread in Iran.Barbari one of popular ones, is traditional flat leavened Iranian Iran some other countries Middle East. Materials Methods:The aim this study was to evaluate effect substitution wheat flour by whole quinoa (0-15% substitution) xanthan gum (0-1.5%) on quality properties Barbari bread.The effects additions preparation parameters such as specific volume, textural characteristics, image processing, differential scanning...
Optimization of Physicochemical Characteristics Corn-Based Extruded Snacks Containing Pomegranate Seed Powders
استفاده از فیلمهای ضدمیکروب روشی موثر برای کنترل عوامل بیماریزا و بهبود کیفیت مواد غذایی است. در این تحقیق، خوراکی کیتوزان حاوی اسانس صمغ بنه واریته کردیکا غلظتهای 0، 5/0، 1 2 درصد (حجمی/ حجمی)، تولید شده خواص فیزیکی، مکانیکی ضدمیکروبی آنها مورد بررسی قرار گرفت. غلظت فیلمهای کیتوزان، کمترین میزان استحکامکششی (23/13 مگاپاسکال) حلالیت آب (15/16 درصد) بیشترین نفوذپذیری نسبت به بخار ( g/m.s.Pa10-10×73/1)، تغییرات کلی رنگ (75/26) کرنش تا نقطه پاره شدن (37/59 را نشان دادند. اثر مهارکنندگی...
Background: Replacement of the gluten is one challenging issues in food industry, since producing nutritious and functionally acceptable gluten-free foods difficult. The cake a cereal-based product that attracts consumers due to its various flavors, long shelf-life, relatively low cost. Considering competition markets increased demand for functional natural products, efforts have been made improve nutritional properties cakes by modifying their composition. Methods: In this research, effect...
Effects of Quince Seed Mucilage and Green Tea Extract as Active Edible Coatings on Quality Pacific White Shrimps During Cold Storage