Search Results - "Fariba Zeynali"

Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger by Hemmatkhah, Farrin, Zeynali, Fariba, Almasi, Hadi

“…The aim of this research was to fabricate an active paper containing encapsulated cumin seed essential oil (CSEO) for shelf-life extension of beef hamburger…”
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Evaluation of thermal stability of confectionary sunflower protein isolate and its effect on nanoparticulation and particle size of the produced nanoparticles by Mehryar, Laleh, Esmaiili, Mohsen, Zeynali, Fariba, Sadeghi, Rohollah, Imani, Mehdi

“…In this study, the effect of different defatting conditions on heat stability of confectionary sunflower protein isolate (SnPI) and the particle size of the…”
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Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets by Noori, Soheila, Zeynali, Fariba, Almasi, Hadi

“…Nanoemulsion-based edible sodium caseinate coating containing ginger essential oil (GEO) (3 and 6% wt) was applied onto chicken breast fillet to extend its…”
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Effect of Dry Red Grape Pomace as a Nitrite Substitute on the Microbiological and Physicochemical Properties and Residual Nitrite of Dry-cured Sausage by Riazi, Fatemeh, Zeynali, Fariba, Hoseini, Ebrahim, Behmadi, Homa

“…Background and Objectives: Sodium nitrite and potassium nitrite have been traditionally used for inhibition of Clostridium botulinum and also as an agent to…”
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Characterization of electrospun nanofibers and solvent-casted films based on Centaurea arvensis anthocyanin-loaded PVA/κ-carrageenan and comparing their performance as colorimetric pH indicator by Forghani, Samira, Zeynali, Fariba, Almasi, Hadi, Hamishehkar, Hamed

“…[Display omitted] •Centaurea arvensis anthocyanin (CAE) was introduced as a colorimetric pH indicator.•PVA/Ҡ-carrageenan mixtures were used for immobilization…”
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Fabrication and characterization of sunflower protein isolate nanoparticles, and their potential for encapsulation and sustainable release of curcumin by Mehryar, Laleh, Esmaiili, Mohsen, Zeynali, Fariba, Imani, Mehdi, Sadeghi, Rohollah

“…•Sunflower protein isolate (SnPI) nanoparticles were fabricated and characterized.•Ethanol formed the most uniform and spherical SnPI nanoparticles.•SnPI…”
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Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems by Riazi, Fatemeh, Zeynali, Fariba, Hoseini, Ebrahim, Behmadi, Homa, Savadkoohi, Sobhan

“…The present study focuses on the effect of different levels of red grape pomace (1 and 2%, w/w) on the color changes, lipid oxidation (TBARS), antioxidant…”
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Accurate Monitoring of Shrimp Freshness via Cornflower Anthocyanins-Loaded Bio-based Nanofiber Mats and Casted Films by Forghani, Samira, Zeynali, Fariba, Almasi, Hadi, Hamishehkar, Hamed

“…In the current study, novel pH-sensitive halochromic labels were fabricated by incorporating Centaurea arvensis anthocyanin (CAE) within…”
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Bacterial nanocellulose-based nanopaper activated by β-cyclodextrin/ Salvia officinalis essential oil complexes for shelf life extension of shrimp by Mohammadzadeh, Paria, Marand, Sina Ardebilchi, Almasi, Hadi, Zeynali, Fariba, Moradi, Mehran

“…Active bacterial nanocellulose (BNC) nanopapers containing Salvia officinalis essential oil (SEO) in free form and encapsulated with β-cyclodextrin (βCD) were…”
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Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology by Yousefi, Negin, Zeynali, Fariba, Alizadeh, Mohammad

“…In the present study, feasibility of low-fat hamburger production by partial replacement with quince seed gum (QSG) was investigated. The effects of different…”
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Corrigendum to “Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems” [Meat Sci. (121) (2016) 350–358] by Riazi, Fatemeh, Zeynali, Fariba, Hoseini, Ebrahim, Behmadi, Homa, Savadkoohi, Sobhan

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Improving oxidative stability of flaxseed oil by Zein-Basil seed gum electrospun nanofibers activated by thyme essential oil loaded nanostructured lipid carriers by Danaei Oskouei, Helda, Almasi, Hadi, Zeynali, Fariba, Hamishehkar, Hamed, Amjadi, Sajed

“…•TEO was encapsulated by NLC and used for activation of zein/BSG electrospun NFs.•Effect of free and NLC form of TEO on properties of NFs was investigated.•The…”
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Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality by Karimi, Nayereh, Zeynali, Fariba, Rezazad Bari, Mahmoud, Nikoo, Mehdi, Mohtarami, Forogh, Kadivar, Mahdi

“…Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the…”
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Enzymatic cross-linking of soy proteins within non-fat set yogurt gel by Soleymanpuori, Rana, Madadlou, Ashkan, Zeynali, Fariba, Khosrowshahi, Asghar

“…Soy proteins as the health-promoting ingredients and candidate fat substitutes in dairy products are good substrates for the cross-linking action of the enzyme…”
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Determination of the Minimum Inhibitory Concentration of the Barberry Extract and the Dried Residue of Red Grape and Their Effects on the Growth Inhibition of Sausage Bacteria by Using Response Surface Methodology (RSM) by Fatemeh Riazi, Fariba Zeynali, Ebrahim Hoseini, Homa Behmadi

“…Background and Objectives: With regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat…”
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Seasonal bioaccumulation of toxic trace elements in economically important fish species from the Caspian Sea using GFAAS by Fallah, Aziz A, Zeynali, Fariba, Saei-Dehkordi, S. Siavash, Rahnama, Mohammad, Jafari, Tina

“…This study aimed to determine the concentrations of aluminium, cadmium, lead and nickel in edible muscle of three commercially valuable fish species (Rutilus…”
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The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread by karimi, nayereh, zeynali, fariba, Rezazadeh Bari, Mahmoud, Nikoo, Mehdi, Mohtarami, Forogh, Kadivar, Mehdi

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Increasing the shelf life of minced chicken using two Lactobacillus species and EDTA by fariba zeynali, ندا علی عباسی, جواد علی اکبرلو

“…Lactobacilli are known to have an inhibitory effect on the growth of a wide range of food spoilage and foodborne pathogens. The present study was conducted to…”
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