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91.
Hajimahmoodi Mannan Khanavi Mahnaz Sadeghpour Omid Ardekani Mohammad Reza Shams Mazde Fatemeh Zamani Khoddami Mina Sadat Afzalifard Sheida Ranjbar Ali Mohammad 《Food Analytical Methods》2016,9(12):3451-3459
Food Analytical Methods - Vinegar as a nutraceutical substance is classified to various types related to the different substances applied in production process. Therefore, identity of the source... 相似文献
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This paper describes the microwave characterization and wettability of a uniform and light magnetic nanofibers web. Iron oxide nanoparticles/recycled poly (ethylene terephthalate) nanofibers web (Fe3O4 NPs/RPET NFs web) were fabricated from bath-sonication solution via electrospinning method. For environmental conservation and economic reasons, RPET instead of virgin material was used. After synthesizing magnetic Fe3O4 NPs with an average diameter of 35?nm by precipitation method using iron sulfate and sodium hydroxide, Fe3O4 NPs/RPET NFs web was made. The main objective of this work is to show how Fe3O4 NPs are able to significantly modify electromagnetic properties at X-band frequencies. Microwave characterization is based on the microwave scattering parameters measured in the X-band (8–12?GHz). Various characterization methods, including field emission-scanning electron microscopy (FE-SEM), X-ray diffraction (XRD) and vibrating sample magnetometer (VSM), have been used to study morphologies, crystalline structure, magnetic, and wettability properties of NFs web. The saturation magnetization of the Fe3O4 NPs/RPET NFs web at a concentration of 5% was 2.79?emu/g. The mathematical model was estimated for magnetization, diameter and concentration by MathWorks Model Predictive Control Toolbax Software. The wettability, reflection coefficient, absorption coefficient, and EMI shielding of Fe3O4 NPs/RPET NFs web have been improved compared to RPET NFs web. 相似文献
94.
Mahsa Majzoobi Fatemeh Ghiasi Asgar Farahnaky 《International Journal of Food Science & Technology》2016,51(1):78-86
Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 μm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry matter of the dessert increased while the pH decreased. Particle size had no significant effect on these parameters. Increasing the wheat germ content and particle size enhanced darkness, hardness, cohesiveness and gumminess of the desserts while decreasing springiness and water release of the samples. Wheat germ level had greater effects on different quality aspects of the desserts than its particle size. The most acceptable dessert was produced with no more than 5.0% wheat germ with either of the particle sizes used in this study. 相似文献
95.
Sara Safaeian Laein Saeid Khanzadi Mohammad Hashemi Fatemeh Gheybi Mohammad Azizzadeh 《Journal of food science》2022,87(7):2920-2931
The present study was conducted to determine the characterization and antibacterial activity of peppermint essential oil-loaded solid lipid nanoparticle (PEO–SLN) and its impact on the quality of trout fillet stored at 4 ± 1°C for 12 days. The SLNs were prepared through a bath sonication technique. PEO–SLNs contained 0.2% (w/v) PEO in 2% of lipid phase glycerol monostearate (GMS) and tween 80 (1% w/v) used as a surfactant in the aqueous phase. The characterization parameter of PEO–SLN was evaluated, and the antibacterial activity of PEO–SLNs was conducted under in vitro conditions. Trout samples were analyzed for inoculated Pseudomonas aeruginosa, Listeria monocytogenes, and Escherichia coli O157:H7 during refrigerated storage. The mean particle size of PEO–SLNs was 154.83 ± 1.21 nm with a polydispersity index (PDI) of 0.35 ± 0.01 and zeta potential was about −24.16 ± 0.51 mV. The results indicated that PEO–SLN had higher antibacterial activity than the free form of PEO and also when used in combination with gelatin coating (gel + PEO–SLN) had a significant effect on preventing microbial growth in trout fillets (p < 0.05). The most decreasing rate of P. aeruginosa (1.92 log CFU/g), E. coli O157:H7 (0.71 log CFU/g), and L. monocytogenes count (1.69 log CFU/g) was seen in gel + PEO–SLN. These findings illustrated that PEO–SLNs could potentially be utilized in the food industry to increase the shelf life of fish fillets. 相似文献
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Serum separation in Doogh, a favorite acidic dairy drink in the Middle East, is a major problem which happens due to low pH (≤4.00) and aggregation of caseins. Therefore, in the present study the influence of gum tragacanth (GT) and its soluble and insoluble fractions on prevention of serum separation as well as stabilization mechanisms were investigated using rheological, zeta potential and microscopic measurements. According to our findings, the soluble tragacanthin (T) and GT prevented serum separation at concentrations of 0.100 and 0.200%, respectively. Furthermore, the proper rheological model for control was Newtonian whereas for the others it was Power law. Based on viscoelastic experiments, Dooghs containing T and GT exhibited dominant viscose and elastic behaviors, respectively. In addition, the presence of T and GT changed the zeta potential values from positive to negative. It was elucidated that T adsorbs onto casein and induces stabilization via electrostatic and steric repulsions. Moreover, the insoluble bassorin (B) may assist stabilization by increasing the viscosity. 相似文献
99.
Seyed Ahmad Hani Tabaie Zavareh Fatemeh Ardestani 《International Journal of Dairy Technology》2020,73(3):585-593
The effect of a chitosan coating and Mentha aquatica L. essence on Iranian white cheese was investigated. Results showed 100% inhibition of Escherichia coli growth using 1.5% essence after 10 days. After 15 days of incubation, the Staphylococcus aureus population was reduced by 44.2%, 70.0%, and 88.5% using 0.5, 1.0 and 1.5% essence, respectively. After 15 days, Listeria monocytogenes growth was inhibited by 63.84%, 70.12%, and 85.9% using 0.5, 1.0, and 1.5% essence, respectively. Inhibition zone diameter studies also confirmed the antibacterial effects of applied coating against all the above‐mentioned bacteria in Iranian white cheese. 相似文献
100.
Fatemeh Baghdadi Mehrnaz Aminifar Mehdi farhoodi Saeedeh Shojaee Ali Abadi 《International Journal of Dairy Technology》2018,71(2):382-394
The functionality of Zedu gum as a fat mimetic in low‐fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low‐fat and full‐fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low‐fat cheese caused an open microstructure and softer texture in comparison with the control low‐fat cheese. The thermal properties and FTIR spectra of the cheeses were influenced by both fat mimetic and ripening time. On days 1 and 60 of ripening time, the lower value of enthalpy of the low‐fat cheese with 0.25 g of Zedu gum/kg of milk (AS 0.25) in comparison with control low‐fat cheese could have been due to the electrostatic nature of the interactions between Zedu gum and casein protein. On both days, the FTIR spectrum of AS 0.25 showed a well separated absorption at 1746 cm?1 possibly due to the formation of ester groups as a result of the interaction of the carbonyl groups in Zedu gum with the hydroxyl groups of some amino acids in casein. 相似文献