Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Mahmoud Rezazadeh-Bari"'
Autor:
Zahra Motalebi Moghanjougi, Mahmoud Rezazadeh Bari, Mohammad Alizadeh Khaledabad, Saber Amiri, Hadi Almasi
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 9, Pp 5103-5111 (2021)
Abstract The present study aimed at examining whether the microencapsulation of Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis BB‐12 inside hydrogels could prolong their survival in freeze‐drying conditions, stored at 4℃ and in t
Externí odkaz:
https://doaj.org/article/0e4b7d591be54b42a7f5a8ac901b293b
Autor:
Saber Amiri, Mahmoud Rezazadeh Bari, Mohammad Alizadeh Khaledabad, Reza Rezaei Mokarram, Mahmoud Sowti Khiabani
Publikováno v:
Chemical Review and Letters, Vol 4, Iss 2, Pp 66-76 (2021)
In this study, the effects of initial pH (5 − 7), temperature (30 − 38 ◦C) and incubation time (12 − 48 h), as well as yeast extract and free linoleic acid concentrations, respectively (0 – 4 %) and (0 − 400 µL), on the co-production of
Externí odkaz:
https://doaj.org/article/2082a286acc34b74b852cea27945f06f
Publikováno v:
Journal of Polymers and the Environment.
Publikováno v:
Journal of Food Measurement and Characterization. 16:957-963
In this study, the actinidin was purified by the salt precipitation and anion-exchange chromatography method on the DEAE-Cellulose column. Skim milk powder was used to assay proteolytic activity (PA), and milk clotting activity (MCA) was measured on
Publikováno v:
Italian Journal of Food Science. 33:55-68
Today, the usage of natural additives in the food matrix has increased. Natural antimicrobial compounds include peptides, enzymes, bacteriocins, bacteriophages, plant extracts, essential oils, and fermented compounds that can be used as alternatives
Autor:
Mohammad Alizadeh-Khaledabad, Reza Rezaei-Mokarram, Mahmoud Sowti-Khiabani, Mahmoud Rezazadeh-Bari, Saber Amiri
Publikováno v:
Waste and Biomass Valorization. 12:5869-5884
Bioactive molecules, with health-beneficial effects and functional activity on the human, are called “postbiotics”, produced by probiotic bacteria. In this study, co-production of conjugated linoleic acid (CLA), exopolysaccharides (EPSs), and bac
Publikováno v:
Polymer Bulletin. 79:1097-1117
In the present study, the effects of type and concentration of plasticizer on an edible film based on milk proteins concentrate were investigated. To achieve this goal, three numerical factors of glycerol concentration (5, 7, and 9% W/V), sorbitol co
Publikováno v:
Journal of Packaging Technology and Research. 5:11-22
Controlled release of probiotic bacteria via edible films as a vehicle is a novel approach. Therefore, in this study, the stability of two probiotic microorganisms, Bacillus coagulans IBRC-M 10807 and Lactobacillus plantarum PTCC 1058, were investiga
Autor:
Mahmoud Sowti Khiabani, Mahmoud Rezazadeh Bari, Reza Rezaei Mokarram, Saber Amiri, Mohammad Alizadeh
Publikováno v:
Journal of Food Science and Technology. 58:1-12
This study aimed to optimize the co-production of conjugated linoleic acid (CLA), exopolysaccharides (EPSs) and bacteriocins (BACs) by Lactobacillus acidophilus LA-5 in dairy food-grade by-product. The factorial design revealed that the significant f
In this study, a biodegradable/conducting film based on polylactic acid (PLA) modified with polyaniline, zinc oxide and copper oxide (PLA/PAn/CuO/ZnO) was prepared. The effect of polyaniline, zinc oxide and copper oxide on the electrical, physicochem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fcb4d8221581b1756983a064db944ec
https://doi.org/10.21203/rs.3.rs-1492511/v1
https://doi.org/10.21203/rs.3.rs-1492511/v1