A5085579254- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Phytochemicals and Antioxidant Activities
- Nanocomposite Films for Food Packaging
- Advanced Chemical Sensor Technologies
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Animal Nutrition and Physiology
- Mycotoxins in Agriculture and Food
- Listeria monocytogenes in Food Safety
- Biochemical and biochemical processes
- Genomics, phytochemicals, and oxidative stress
- Microencapsulation and Drying Processes
- Radiation Effects and Dosimetry
- Antioxidant Activity and Oxidative Stress
- Fermentation and Sensory Analysis
- Food Drying and Modeling
- Food Quality and Safety Studies
- Salmonella and Campylobacter epidemiology
- Edible Oils Quality and Analysis
- Potato Plant Research
- Wheat and Barley Genetics and Pathology
- Postharvest Quality and Shelf Life Management
- GABA and Rice Research
University College Dublin
2022-2023
Shiraz University
2017-2022
Commonwealth Scientific and Industrial Research Organisation
2019-2022
Agriculture and Food
2019-2022
Baqiyatallah University of Medical Sciences
2020
Islamic Azad University Yasuj
2018
Urmia University
2014-2016
The effects of caffeic acid, syringic and quercetin co-pigments on fermentation, color changes, anthocyanins stability blueberry wine were evaluated. co-pigmented wines exhibited a higher alcohol titratable acidity, lower sugar content. This was accompanied by L* a* greater b*, significant shift in the λmax an increase absorbance value at λmax, altogether, indicating darker vivid bluish red wines. Total content samples with significantly after 20 days post-fermentation. malvidin glucoside...
A large proportion of broccoli biomass is lost during primary production, distribution, processing, and consumption. This rich in polyphenols glucosinolates can be used for the production bioactive ingredients food nutraceutical applications. study evaluated thermosonication (TS) (18 kHz, 0.6 W/g, 40-60 °C, 3-7 min) pre-treatment florets to enhance enzymatic conversion glucoraphanin into sulforaphane. TS significantly increased sulforaphane yield, despite a decrease myrosinase activity with...
The aim of this study was to compare the effects thermosonication (18 kHz at 60 °C for 7 min) pre-treatment with thermal treatment alone (60 broccoli florets prior pureeing and fermentation on selected bioactive components fermented puree. Both thermosoncation pre-treatments significantly increased rate acidification puree compared control untreated puree, time reach pH 4 being 8.25, 9.9, 24 h, respectively, thermally treated, thermosonicated, samples. highest sulforaphane yield 7268 µmol/kg...
The aim of this study was to assess the occurrence Aflatoxins (AFs) including B1, B2, G1 and G2 in commercial cereal-based baby foods by HPLC-FLD method Iran related risk assessment three age groups (6-12, 12-18, 18-24 months) using Monte Carlo simulation approach. Results showed an ranging from 20% 60% for aflatoxins, while AFG1 not detected any assessed samples. Exposure estimated be two (aflatoxin B1 total aflatoxins). highest dietary exposure both AFB1 AFs 6-12 months aged babies,...
This study investigated the combined effect of Ultraviolet (UV) light-emitting diode (LED) technology treatment with refrigerated storage chicken breast meat over 7 days on Campylobacter jejuni, Salmonella enterica serovar Typhimurium, total viable counts (TVC) and Enterobacteriaceae (TEC). An optimised UV-LED at 280 nm for 6 min decreased inoculated S. Typhimurium C. jejuni populations by 0.6-0.64 log CFU/g, TVC TEC population 1-1.2 CFU/g in samples. During a 7-day 4 °C, 2.62 reduction was...
The present study compared the impact of two UV light devices: conventional lamp and UV-LED on colour, pH, lipid protein oxidation fresh chicken breast meat aerobically stored at 4 °C for 10 days. Lipid was most impacted quality attribute in treated meat, unlike that showed no effect to non-treated meat. Slight changes were observed pH samples subjected UV-LED. To evaluate these from a consumer perspective, different treatment 3 days colour likeness, odour likeness overall appearance...