Abbas Jalilzadeh - Academia.edu (original) (raw)
Papers by Abbas Jalilzadeh
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2016
Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Cha... more Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very important. The effect of whey protein concentrate-based edible coatings containing Natamycin (at 0.01, 0.02 and 0.03 percent concentrations) on the shelf life of Iranian white cheese were studied during 60 days. The results showed that the optimized coatings containing 0.03% Natamycin can prevent the growth of Penicillium chrysogenum up to 60 days, while different treatments of coatings had not significant effect on organoleptic properties fat, pH, and acidity of the cheese samples. However it resulted in a loss of 11% of the moisture content. It was concluded that whey protein concentrate-based coatings containing Natamycin can extend the shelf life of Iranian white cheese.
An entry from the Cambridge Structural Database, the world's repository for small molecule cr... more An entry from the Cambridge Structural Database, the world's repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.
An entry from the Cambridge Structural Database, the world's repository for small molecule cr... more An entry from the Cambridge Structural Database, the world's repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.
An entry from the Cambridge Structural Database, the world's repository for small molecule cr... more An entry from the Cambridge Structural Database, the world's repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.
![Research paper thumbnail of Effects of Direction of Bridging of Thiocyanato on the Dimension of Coordination Polymers: Synthesis, Characterization and Single-crystal X-ray Structure Determination of [Cd(4,4΄-dm-2,2΄-bpy)(NCS)2]n and[Cd(4,4΄-dmo-2,2΄-bpy)(NCS)2]n Coordination Polymers](https://attachments.academia-assets.com/93425203/thumbnails/1.jpg)
](Two new cadmium(II)-thiocyanato coordination polymers with 4,4 -dimethyl-2,2 bipyridine (4,4 -dm-... more Two new cadmium(II)-thiocyanato coordination polymers with 4,4 -dimethyl-2,2 bipyridine (4,4 -dm-2,2 -bpy) and 4,4 -dimethoxy-2,2 -bipyridine (4,4 -dmo-2,2 -bpy) as chelating ligands were synthesized and characterized by elemental analysis, IR and H NMR spectroscopy and X-ray crystallography. Thermal properties were also studied as well. These complexes have formed as [Cd(4,4 -dm-2,2 -bpy)(NCS)2]n (1) and [Cd(4,4 -dmo-2,2 -bpy)(NCS)2]n (2). The coordination numbers of Cd in 1 and 2 are six (CdN4S2). Direction of bridging of thiocyanato anions in 1 and 2 created oneand two-dimensional coordination polymers, respectively. The supramolecular features in these complexes were guided and controlled by weak directional intermolecular interactions.
Journal of Dairy Science, 2018
Pasteurization failures in the dairy industry have been reported in many previous studies. Hence,... more Pasteurization failures in the dairy industry have been reported in many previous studies. Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent years. In this research, retentate of ultrafiltered milk was pasteurized, inoculated with Escherichia coli O157:H7, Staphylococcus aureus, Penicillium chrysogenum, or Clostridium sporogenes, and then treated with ultrasound for 20 min at frequencies of 20, 40, and 60 kHz and intensity of 80%. Microbial and physicochemical properties of the subsequently produced ultrafiltered white cheeses were investigated throughout 60 d of ripening.
Resources, Conservation and Recycling, 1999
In this research study fungi isolated from effluent of ethanol factories were identified. Optimal... more In this research study fungi isolated from effluent of ethanol factories were identified. Optimal conditions for single cell protein (SCP) production and COD reduction of sugar beet stillage is specified for a species of Hansenula in continuous culture. Under these conditions 5.7 g ...
Food Science and Technology International, 2019
1 رتکد هتخومآ شناد ي سدنهم هورگ ، ی انص و مولع ی اذغ ع ی ی زواشک هدکشناد ، ي ربت هاگشناد ، ی ربت ... more 1 رتکد هتخومآ شناد ي سدنهم هورگ ، ی انص و مولع ی اذغ ع ی ی زواشک هدکشناد ، ي ربت هاگشناد ، ی ربت ،ز ی ا ،ز ی نار 2 سدنهم هورگ ،داتسا ی انص و مولع ی اذغ ع ی ی زواشک هدکشناد ، ي ربت هاگشناد ، ی ربت ،ز ی ا ،ز ی نار 3 سدنهم هورگ ،داتسا ی انص و مولع ی اذغ ع ی ی زواشک هدکشناد ، ي ربت هاگشناد ، ی ربت ،ز ی ا ،ز ی نار . 4 دم ،دشرا سانشراک ی قحت ر ی ربت هاگپ هعسوت و ق ی ربت ،ز ی ا ،ز ی نار 5 سدنهم هورگ ی انص ی اذغ ع ی ی نف هدکشناد ، ی سدنهم و ی هاگشناد ، ی وجنوزو ی ی کرت ،ناو ،ناو ل ی ه
The effect of whey protein concentrate based edible coating incorporating different concentration... more The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator for gram negative bacteria), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum (as a mold) were inoculated to the surface of experimental ultrafiltrated cheese samples followed by coating trials. The microbial, physicochemical, and organoleptic properties of cheese samples were evaluated during 60 days of ripening. The results showed that coating of cheese had inhibitory effect on growth of Penicillium chrysogenum. Natamycin-containing coatings were more effective in reducing the mold population than coatings incorporating lysozyme-xanthan. Coating with 600 ppm lysozyme-xanthan reduced 2.09 log E. coli O157:H7 growth compared to that of control (with no coating). Moreover, the populations of S...
![Research paper thumbnail of Syntheses, structures and properties of a new compound of the type [Zn(4,4′-dmo-2,2′-bpy)2(CH3COO)]2[Zn(SCN)4]·H2O with zinc in two cationic and one anionic complexes](https://attachments.academia-assets.com/73470385/thumbnails/1.jpg)
](Main Group Chemistry, 2015
Syntheses, structures and properties of a new compound of the type [Zn(4,4-dmo-2,2bpy) 2 (CH 3 CO... more Syntheses, structures and properties of a new compound of the type [Zn(4,4-dmo-2,2bpy) 2 (CH 3 COO)] 2 [Zn(SCN) 4 ]•H 2 O with zinc in two cationic and one anionic complexes
International Journal of Dairy Science
Cheese is a versatile nutrient-dense dairy product and susceptible to physical, chemical and bioc... more Cheese is a versatile nutrient-dense dairy product and susceptible to physical, chemical and biochemical spoilage. As a nutrient dense dairy product, cheese is a good source of protein, minerals particularly calcium and phosphorus which are essential components in most highly consumed foods. Therefore, extension shelf life of this dairy food is very important. This review focuses mainly on techniques used in extension shelf life of cheese. According to literatures, the main methods for cheese shelf life extension are addition of preservative, modified atmosphere (MAP), high pressure, active coating, edible coating and combination of them. Several studies have done on almost all categories of cheeses including soft fresh cheese, soft ripened cheese, surface mould ripened cheese, semi-soft cheese, hard cheese and very hard cheeses.
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2016
Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Cha... more Cheese is a good source of protein, vitamins and minerals, especially calcium and phosphorus. Changes in the physical, chemical and microbial properties can affect the shelf life of the product. Therefore, increasing the shelf life of this dairy products is very important. The effect of whey protein concentrate-based edible coatings containing Natamycin (at 0.01, 0.02 and 0.03 percent concentrations) on the shelf life of Iranian white cheese were studied during 60 days. The results showed that the optimized coatings containing 0.03% Natamycin can prevent the growth of Penicillium chrysogenum up to 60 days, while different treatments of coatings had not significant effect on organoleptic properties fat, pH, and acidity of the cheese samples. However it resulted in a loss of 11% of the moisture content. It was concluded that whey protein concentrate-based coatings containing Natamycin can extend the shelf life of Iranian white cheese.
An entry from the Cambridge Structural Database, the world's repository for small molecule cr... more An entry from the Cambridge Structural Database, the world's repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.
An entry from the Cambridge Structural Database, the world's repository for small molecule cr... more An entry from the Cambridge Structural Database, the world's repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.
An entry from the Cambridge Structural Database, the world's repository for small molecule cr... more An entry from the Cambridge Structural Database, the world's repository for small molecule crystal structures. The entry contains experimental data from a crystal diffraction study. The deposited dataset for this entry is freely available from the CCDC and typically includes 3D coordinates, cell parameters, space group, experimental conditions and quality measures.
Two new cadmium(II)-thiocyanato coordination polymers with 4,4 -dimethyl-2,2 bipyridine (4,4 -dm-... more Two new cadmium(II)-thiocyanato coordination polymers with 4,4 -dimethyl-2,2 bipyridine (4,4 -dm-2,2 -bpy) and 4,4 -dimethoxy-2,2 -bipyridine (4,4 -dmo-2,2 -bpy) as chelating ligands were synthesized and characterized by elemental analysis, IR and H NMR spectroscopy and X-ray crystallography. Thermal properties were also studied as well. These complexes have formed as [Cd(4,4 -dm-2,2 -bpy)(NCS)2]n (1) and [Cd(4,4 -dmo-2,2 -bpy)(NCS)2]n (2). The coordination numbers of Cd in 1 and 2 are six (CdN4S2). Direction of bridging of thiocyanato anions in 1 and 2 created oneand two-dimensional coordination polymers, respectively. The supramolecular features in these complexes were guided and controlled by weak directional intermolecular interactions.
Journal of Dairy Science, 2018
Pasteurization failures in the dairy industry have been reported in many previous studies. Hence,... more Pasteurization failures in the dairy industry have been reported in many previous studies. Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent years. In this research, retentate of ultrafiltered milk was pasteurized, inoculated with Escherichia coli O157:H7, Staphylococcus aureus, Penicillium chrysogenum, or Clostridium sporogenes, and then treated with ultrasound for 20 min at frequencies of 20, 40, and 60 kHz and intensity of 80%. Microbial and physicochemical properties of the subsequently produced ultrafiltered white cheeses were investigated throughout 60 d of ripening.
Resources, Conservation and Recycling, 1999
In this research study fungi isolated from effluent of ethanol factories were identified. Optimal... more In this research study fungi isolated from effluent of ethanol factories were identified. Optimal conditions for single cell protein (SCP) production and COD reduction of sugar beet stillage is specified for a species of Hansenula in continuous culture. Under these conditions 5.7 g ...
Food Science and Technology International, 2019
1 رتکد هتخومآ شناد ي سدنهم هورگ ، ی انص و مولع ی اذغ ع ی ی زواشک هدکشناد ، ي ربت هاگشناد ، ی ربت ... more 1 رتکد هتخومآ شناد ي سدنهم هورگ ، ی انص و مولع ی اذغ ع ی ی زواشک هدکشناد ، ي ربت هاگشناد ، ی ربت ،ز ی ا ،ز ی نار 2 سدنهم هورگ ،داتسا ی انص و مولع ی اذغ ع ی ی زواشک هدکشناد ، ي ربت هاگشناد ، ی ربت ،ز ی ا ،ز ی نار 3 سدنهم هورگ ،داتسا ی انص و مولع ی اذغ ع ی ی زواشک هدکشناد ، ي ربت هاگشناد ، ی ربت ،ز ی ا ،ز ی نار . 4 دم ،دشرا سانشراک ی قحت ر ی ربت هاگپ هعسوت و ق ی ربت ،ز ی ا ،ز ی نار 5 سدنهم هورگ ی انص ی اذغ ع ی ی نف هدکشناد ، ی سدنهم و ی هاگشناد ، ی وجنوزو ی ی کرت ،ناو ،ناو ل ی ه
The effect of whey protein concentrate based edible coating incorporating different concentration... more The effect of whey protein concentrate based edible coating incorporating different concentrations of natamycin and lysozyme-xanthan gum conjugate on ultrafiltrated white cheese shelf life was investigated. Escherichia coli O157: H7 (as an indicator for gram negative bacteria), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum (as a mold) were inoculated to the surface of experimental ultrafiltrated cheese samples followed by coating trials. The microbial, physicochemical, and organoleptic properties of cheese samples were evaluated during 60 days of ripening. The results showed that coating of cheese had inhibitory effect on growth of Penicillium chrysogenum. Natamycin-containing coatings were more effective in reducing the mold population than coatings incorporating lysozyme-xanthan. Coating with 600 ppm lysozyme-xanthan reduced 2.09 log E. coli O157:H7 growth compared to that of control (with no coating). Moreover, the populations of S...
Main Group Chemistry, 2015
Syntheses, structures and properties of a new compound of the type [Zn(4,4-dmo-2,2bpy) 2 (CH 3 CO... more Syntheses, structures and properties of a new compound of the type [Zn(4,4-dmo-2,2bpy) 2 (CH 3 COO)] 2 [Zn(SCN) 4 ]•H 2 O with zinc in two cationic and one anionic complexes
International Journal of Dairy Science
Cheese is a versatile nutrient-dense dairy product and susceptible to physical, chemical and bioc... more Cheese is a versatile nutrient-dense dairy product and susceptible to physical, chemical and biochemical spoilage. As a nutrient dense dairy product, cheese is a good source of protein, minerals particularly calcium and phosphorus which are essential components in most highly consumed foods. Therefore, extension shelf life of this dairy food is very important. This review focuses mainly on techniques used in extension shelf life of cheese. According to literatures, the main methods for cheese shelf life extension are addition of preservative, modified atmosphere (MAP), high pressure, active coating, edible coating and combination of them. Several studies have done on almost all categories of cheeses including soft fresh cheese, soft ripened cheese, surface mould ripened cheese, semi-soft cheese, hard cheese and very hard cheeses.