Search

Your search keyword '"Eskandari, Mohammad Hadi"' showing total 302 results
Start Over Author "Eskandari, Mohammad Hadi"
302 results on '"Eskandari, Mohammad Hadi"'

14. Fatty Acids Modification

Author

Hashemi Gahruie, Hadi, Ghiasi, Fatemeh, Eskandari, Mohammad Hadi, Niakousari, Mehrdad, Gahruie, Hadi Hashemi, editor, Eskandari, Mohammad Hadi, editor, Mousavi Khaneghah, Amin, editor, and Ghiasi, Fatemeh, editor

Published
2021
Full Text
View/download PDF

15. Natural Gums

Author

Ghiasi, Fatemeh, Hashemi Gahruie, Hadi, Eskandari, Mohammad Hadi, Golmakani, Mohammad-Taghi, Khaneghah, Amin Mousavi, Gahruie, Hadi Hashemi, editor, Eskandari, Mohammad Hadi, editor, Mousavi Khaneghah, Amin, editor, and Ghiasi, Fatemeh, editor

Published
2021
Full Text
View/download PDF

16. Succinic Anhydride Modification

Author

Ghiasi, Fatemeh, Hashemi Gahruie, Hadi, Eskandari, Mohammad Hadi, Golmakani, Mohammad-Taghi, Mousavi Khaneghah, Amin, Gahruie, Hadi Hashemi, editor, Eskandari, Mohammad Hadi, editor, Mousavi Khaneghah, Amin, editor, and Ghiasi, Fatemeh, editor

Published
2021
Full Text
View/download PDF

18. Improving oxidative stability of cream powder using pomegranate concentrate and peel extract.

Author

Khademi, Seyed Ayuob, Eskandari, Mohammad Hadi, Golmakani, Mohammad Taghi, Niakousari, Mehrdad, and Hashemi, Hadi

Subjects
*BUTYLATED hydroxytoluene, *POMEGRANATE, *POWDERS, *PERSONAL protective equipment, *PEROXIDES
Abstract

In this study, the influence of pomegranate peel extract (PPE) and pomegranate concentrate (PC) on improving the oxidative stability of cream powder in comparison with synthetic antioxidant (Butylated hydroxytoluene (BHT)) during the storage period at 20°C (8 weeks) and 45°C (4 weeks) was evaluated. The finding exhibited that peroxide, p‐anisidine, and total oxidation (TOTOX) values increased during the storage period. Samples containing PPE and PC showed suitable performance in controlling the cream powder oxidation. Also, PPE showed the highest antioxidant activity and can be proposed as a suitable replacement for a synthetic antioxidant (BHT). L* and b* values increased, while a* value decreased during the storage period. Also, the pH of the powders decreased significantly throughout the storage (reached nearly 6). Microbial counts of cream powders did not change during the storage period. The control sample showed the highest overall acceptability. Antioxidants of pomegranate can be proposed to control the oxidative stability of fat‐rich food products. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

31. Microencapsulation of Lacticaseibacillus rhamnosusGG ATCC 53103 by freeze-drying: evaluation of storage stability and survival in simulated infant gastrointestinal digestion

Author

Izadi, Masoumeh, Niakousari, Mehrdad, Eskandari, Mohammad Hadi, Shekarforoush, Seyed Shahram, and Majdinasab, Marjan

Abstract

It is important for the probiotic to maintain its viability during food processing, gastrointestinal conditions, and storage. This study was aimed to apply the freeze-drying process to microencapsulate probiotic Lacticaseibacillus rhamnosusGG ATCC 53103. Wall materials consisted of whey protein isolate (WPI), WPI + fructooligosaccharides (WPI + FOS), WPI + galactooligosaccharides (WPI + GOS), and WPI + FOS + GOS. The results showed optimal levels of moisture content (3.85–4.1%) and water activity (0.087–0.115) in the freeze-dried powder (FDP) that contributed to the survival of L. rhamnosusduring storage. The morphology of un-encapsulated FDP indicated cell deformation and pile up whereas, for encapsulated samples, they were well entrapped and randomly distributed. Freeze-dried free cells were larger than encapsulated cells, irrespective of the wall material type. The survival rate results were over 96% after freeze-drying, depending on the type of wall materials. However, in the simulated infant gastrointestinal digestion, WPI + FOS + GOS-encapsulated cells showed a minimum decline in cellular survival. The survival of encapsulated probiotics was about 11.2 and 10.22 log cfu/g before storage and at 24 weeks of storage, respectively. This decline in survivability is within an acceptable range since the encapsulated L. rhamnosusGG 53103 are for incorporation into an infant formula powder. Overall, the data demonstrated that using combination of wall materials shows a better protective effect when encapsulated L. rhamnosusGG 53,103 is freeze dried and can be used in infant formula and baby food industries.

Published
2024
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results