Mohammad Ebrahimzadeh mousavi | University of Social Welfare and Rehabilitation Sciences (original) (raw)
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Papers by Mohammad Ebrahimzadeh mousavi
Http Dx Doi Org 10 1080 87559120701418335, Mar 16, 2007
The drying of grapes is a more complex process compared to the dehydration of other agricultural ... more The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity both of a pretreatment operation prior to drying and further processing operations after drying. To date, most researchers have concentrated on pretreatment and drying where the primary effects of pretreatment on drying have been evaluated. It seems appropriate that a review should now be presented to critically examine all the corresponding published data in the literature and to compare the conditions used in these studies in order to highlight the grape drying process by considering the important aspects of both the pretreatment and post-drying operations. The result of this study will be useful in identifying the future research directions needed for grape drying and also to facilitate the development of an analytical framework for the design of novel drying equipment.
Carbohydrate Polymers, 2014
Inclusion complex of hydroxypropyl-β-cyclodextrin (HP-β-CD)-canthaxanthin (CTX).The aqueous solub... more Inclusion complex of hydroxypropyl-β-cyclodextrin (HP-β-CD)-canthaxanthin (CTX).The aqueous solubility of CTX increased as a function of HP-β-CD concentration.The complexation CTX with HP-β-CD can improve storage stability of this pigment.Antioxidant and free-radical scavenging capacity of the complex were more than CTX.A fundamental study on the phase-solubility, storage stability and antioxidant activity of the inclusion complex of 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) with canthaxanthin (CTX) biosynthesized by Dietzia natronolimnaea HS-1 in a continuous bioreactor was designed. A variety of in vitro chemical methods including reducing power (RP), nitrite-scavenging activity (NSA), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2′-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and hydroxyl radicals scavenging capacities was used to determine antioxidant activities of the CTX and CTX/HP-β-CD complex. Results revealed that the apparent stability constant of the inclusion complex was 669 M−1 in a 1:1 stoichiometric ratio. The complexation of CTX with HP-β-CD significantly improved its water solubility and storage stability. An increased dose-dependent manner was found for the NSA and RP values of the CTX and CTX/HP-β-CD complex. The CTX/HP-β-CD complex showed higher scavenging capacity than native CTX against DPPH, ABTS and hydroxyl radicals. It can be used as a promising strategy to improve the food application of CTX.
Dairy Science and Technology, 2012
Journal of Food Engineering, Jul 1, 2007
Journal of food science and technology, 2015
The addition effect of date liquid sugar (DLS, 1-9 % v/v) to yoghurt milk on the physical (colour... more The addition effect of date liquid sugar (DLS, 1-9 % v/v) to yoghurt milk on the physical (colour, firmness and syneresis), chemical (pH, total titratable acidity (TTA), total phenolic content (TPC) and antioxidant activity), rheological (viscosity and flow behaviour), and sensory attributes was scrutinized. Results showed that the pH value decreased by increasing DLS concentration from 1 to 6 %, while the TTA decreased with an increase in DLS from 6 to 9 % (p < 0.05). The whey syneresis, firmness and viscosity values were considerably influenced by the DLS content and acidity of the yoghurts (p < 0.05). A noticeable increase in antioxidant activity and TPC was found by the increasing DLS content (p < 0.05). Yoghurts containing 6 % v/v DLS also had the lowest syneresis and the highest firmness among the different samples. Moreover, a pseudoplastic rheological behaviour was detected for all the produced yoghurts. An increase in DLS concentration of manufactured yoghurts led ...
Milchwissenschaft
ABSTRACT
Biotechnology and Bioprocess Engineering
Australian Journal of Dairy Technology
The Philippine agriculturist
Milchwissenschaft
ABSTRACT
Australian Journal of Dairy Technology
Iranian Journal of Biotechnology
International Journal of Food Properties
Milchwissenschaft
ABSTRACT
Abstract A Computational model of blood flow through branching geometries in the human being has ... more Abstract A Computational model of blood flow through branching geometries in the human being has been developed to investigate the influence of branching on blood flow distribution. In part A, a model is developed to show the reason that causes blood to enter ...
Http Dx Doi Org 10 1080 87559120701418335, Mar 16, 2007
The drying of grapes is a more complex process compared to the dehydration of other agricultural ... more The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity both of a pretreatment operation prior to drying and further processing operations after drying. To date, most researchers have concentrated on pretreatment and drying where the primary effects of pretreatment on drying have been evaluated. It seems appropriate that a review should now be presented to critically examine all the corresponding published data in the literature and to compare the conditions used in these studies in order to highlight the grape drying process by considering the important aspects of both the pretreatment and post-drying operations. The result of this study will be useful in identifying the future research directions needed for grape drying and also to facilitate the development of an analytical framework for the design of novel drying equipment.
Carbohydrate Polymers, 2014
Inclusion complex of hydroxypropyl-β-cyclodextrin (HP-β-CD)-canthaxanthin (CTX).The aqueous solub... more Inclusion complex of hydroxypropyl-β-cyclodextrin (HP-β-CD)-canthaxanthin (CTX).The aqueous solubility of CTX increased as a function of HP-β-CD concentration.The complexation CTX with HP-β-CD can improve storage stability of this pigment.Antioxidant and free-radical scavenging capacity of the complex were more than CTX.A fundamental study on the phase-solubility, storage stability and antioxidant activity of the inclusion complex of 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) with canthaxanthin (CTX) biosynthesized by Dietzia natronolimnaea HS-1 in a continuous bioreactor was designed. A variety of in vitro chemical methods including reducing power (RP), nitrite-scavenging activity (NSA), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2′-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and hydroxyl radicals scavenging capacities was used to determine antioxidant activities of the CTX and CTX/HP-β-CD complex. Results revealed that the apparent stability constant of the inclusion complex was 669 M−1 in a 1:1 stoichiometric ratio. The complexation of CTX with HP-β-CD significantly improved its water solubility and storage stability. An increased dose-dependent manner was found for the NSA and RP values of the CTX and CTX/HP-β-CD complex. The CTX/HP-β-CD complex showed higher scavenging capacity than native CTX against DPPH, ABTS and hydroxyl radicals. It can be used as a promising strategy to improve the food application of CTX.
Dairy Science and Technology, 2012
Journal of Food Engineering, Jul 1, 2007
Journal of food science and technology, 2015
The addition effect of date liquid sugar (DLS, 1-9 % v/v) to yoghurt milk on the physical (colour... more The addition effect of date liquid sugar (DLS, 1-9 % v/v) to yoghurt milk on the physical (colour, firmness and syneresis), chemical (pH, total titratable acidity (TTA), total phenolic content (TPC) and antioxidant activity), rheological (viscosity and flow behaviour), and sensory attributes was scrutinized. Results showed that the pH value decreased by increasing DLS concentration from 1 to 6 %, while the TTA decreased with an increase in DLS from 6 to 9 % (p < 0.05). The whey syneresis, firmness and viscosity values were considerably influenced by the DLS content and acidity of the yoghurts (p < 0.05). A noticeable increase in antioxidant activity and TPC was found by the increasing DLS content (p < 0.05). Yoghurts containing 6 % v/v DLS also had the lowest syneresis and the highest firmness among the different samples. Moreover, a pseudoplastic rheological behaviour was detected for all the produced yoghurts. An increase in DLS concentration of manufactured yoghurts led ...
Milchwissenschaft
ABSTRACT
Biotechnology and Bioprocess Engineering
Australian Journal of Dairy Technology
The Philippine agriculturist
Milchwissenschaft
ABSTRACT
Australian Journal of Dairy Technology
Iranian Journal of Biotechnology
International Journal of Food Properties
Milchwissenschaft
ABSTRACT
Abstract A Computational model of blood flow through branching geometries in the human being has ... more Abstract A Computational model of blood flow through branching geometries in the human being has been developed to investigate the influence of branching on blood flow distribution. In part A, a model is developed to show the reason that causes blood to enter ...