Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Setareh Ghorban, Shiroodi"'
Autor:
Setareh Ghorban Shiroodi, Juming Tang, Shyam S. Sablani, Barbara Rasco, Mahmoudreza Ovissipour
Publikováno v:
International Journal of Food Microbiology. 276:10-19
This study investigated the effect of different electrolyzed water (EO) solutions, including acidic electrolyzed water (AEW) and neutral electrolyzed water (NEW), alone and in combination with mild thermal processing (50, 55, 60, 65 °C) at different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5221a27425236f2146714eb6fee62e37
https://doi.org/10.1016/j.ijfoodmicro.2018.04.005
https://doi.org/10.1016/j.ijfoodmicro.2018.04.005
Autor:
Barbara Rasco, Setareh Ghorban Shiroodi, Mahmoudreza Ovissipour, Byju N. Govindan, Hamzah M. Al-Qadiri, Nivin Al-Alami
Publikováno v:
Journal of Food Science. 81:M1177-M1183
Bactericidal activity of neutral electrolyzed water (NEW), quaternary ammonium (QUAT), and lactic acid-based solutions was investigated using a manual spraying technique against Salmonella Typhimurium, Escherichia coli O157:H7, Campylobacter jejuni,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72e4c161966d718071bd089d1fe89b4a
https://doi.org/10.1111/1750-3841.13275
https://doi.org/10.1111/1750-3841.13275
Publikováno v:
Food Control. 60:401-407
Listeria monocytogenes contamination in ready-to-eat (RTE) fish products, in particular in cold-smoked salmon is an important food safety concern. This study evaluated the antimicrobial activity of electrolyzed oxidizing (EO) water as a pretreatment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a612b73249e12013125df154dd1e2aa
https://doi.org/10.1016/j.foodcont.2015.08.020
https://doi.org/10.1016/j.foodcont.2015.08.020
Autor:
Setareh Ghorban Shiroodi, Mahmoudreza Ovissipour, Shyam S. Sablani, Hamzah M. Al-Qadiri, Barbara Rasco, Sepehr Nesaei
Publikováno v:
Food and Bioprocess Technology. 9:958-969
Nisin (0.2 IU per cm2 films) containing biodegradable films were produced from pea protein isolate (PPI), whey protein isolate (WPI), and polylactic acid (PLA). Nisin was released over 4 h at 22 °C and 8 h at 4 °C. PPI released more nisin compared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e1b7e093aa616e385734755a677d08d
https://doi.org/10.1007/s11947-016-1684-3
https://doi.org/10.1007/s11947-016-1684-3
Publikováno v:
Journal of Food Science. 80:E1498-E1505
UNLABELLED The effect of adding xanthan-curdlan hydrogel complex (XCHC) at 2 concentrations (0.25 and 0.5% w/w) on the freeze-thaw stability of heat-induced whey protein isolate (WPI) gel was investigated. Samples were stored at 4 °C for 24 h before
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfbbfa6d00db97bff7128cf3783138c9
https://doi.org/10.1111/1750-3841.12915
https://doi.org/10.1111/1750-3841.12915
Autor:
Mahrokh Nemati, Barbara Rasco, Sanaz Gholami, Maryam Modanlow, Mahmoudreza Ovissipour, Setareh Ghorban Shiroodi
Publikováno v:
Journal of the Science of Food and Agriculture. 93:1718-1726
Background The antioxidant activity and chemical properties of fish protein hydrolysates (FPHs) prepared from anchovy sprat (Clupeonella engrauliformis) using endogenous enzymes (autolysis) and commercial proteases were investigated. Results The high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a743e87025e09f43f7bcde333f389d3
https://doi.org/10.1002/jsfa.5957
https://doi.org/10.1002/jsfa.5957
Autor:
Hamzah M, Al-Qadiri, Mahmoudreza, Ovissipour, Nivin, Al-Alami, Byju N, Govindan, Setareh Ghorban, Shiroodi, Barbara, Rasco
Publikováno v:
Journal of food science. 81(5)
Bactericidal activity of neutral electrolyzed water (NEW), quaternary ammonium (QUAT), and lactic acid-based solutions was investigated using a manual spraying technique against Salmonella Typhimurium, Escherichia coli O157:H7, Campylobacter jejuni,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d6dd5e986f4aa199119af1f69b8d4787
https://pubmed.ncbi.nlm.nih.gov/27027449
https://pubmed.ncbi.nlm.nih.gov/27027449
Autor:
Shyam S. Sablani, Barbara Rasco, Byju N. Govindan, Mahmoudreza Ovissipour, Hamzah M. Al-Qadiri, Nivin Al-Alami, Murad A. Al-Holy, Setareh Ghorban Shiroodi
Publikováno v:
International journal of food microbiology. 231
The effect of acidic electrolyzed water (AEW) on inactivating Escherichia coli O104:H4, Listeria monocytogenes, Aeromonas hydrophila, Vibrio parahaemolyticus and Campylobacter jejuni in laboratory contaminated live clam (Venerupis philippinarum) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c63b7bd1c951d3deaca59a1dbd25701f
https://pubmed.ncbi.nlm.nih.gov/27208583
https://pubmed.ncbi.nlm.nih.gov/27208583
Autor:
Setareh Ghorban Shiroodi, Y. Martin Lo
Publikováno v:
The Journal of dairy research. 82(4)
The ultimate goal of this work was to examine the effect of xanthan-curdlan hydrogel complex (XCHC) on the rheology of whey protein isolate (WPI) within the pH range of 4–7 upon heating and cooling. Dynamic rheological properties of WPI and XCHC we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb9f81769448e73a6969f021c258f652
https://pubmed.ncbi.nlm.nih.gov/26234882
https://pubmed.ncbi.nlm.nih.gov/26234882
Publikováno v:
Journal of food science. 80(7)
The effect of adding xanthan-curdlan hydrogel complex (XCHC) at 2 concentrations (0.25 and 0.5% w/w) on the freeze-thaw stability of heat-induced whey protein isolate (WPI) gel was investigated. Samples were stored at 4 °C for 24 h before subjected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e221764ef7a8772ac4896ded059cd8a9
https://pubmed.ncbi.nlm.nih.gov/26012512
https://pubmed.ncbi.nlm.nih.gov/26012512