Search Results - "Farmani, Jamshid"

Preparation of double-layer nanoemulsions with controlled release of glucose as prevention of hypoglycemia in diabetic patients by Razavi, Razie, Kenari, Reza Esmaeilzadeh, Farmani, Jamshid, Jahanshahi, Mohsen

“…Encapsulation systems promote targeted delivery to the gastrointestinal tract. An oil-in-water (O/W) nanoemulsion was covered using new delivery system…”
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Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage by Kenari, Reza Esmaeilzadeh, Amiri, Zeinab Raftani, Motamedzadegan, Ali, Milani, Jafar Mohammadzadeh, Farmani, Jamshid, Farahmandfar, Reza

“…In this study, total phenolic content (167.25 mg GA/g), total flavonoids (42.37 mg QE/g DM) and tocopherol (4.60 mg αT/g DM) of Iranian golpar which obtained…”
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Some physical properties of Persian lime (Citrus Latifolia) seeds and physicochemical properties of the seed oil as affected by solvent extraction and cold pressing methods by Fathollahi, Isa, Farmani, Jamshid, Kasaai, Mohammad Reza, Hamishehkar, Hamed

“…In this study, some physical properties of Persian lime seed and some physicochemical properties of its cold-pressed and solvent-extracted oil were…”
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An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil by Mahjoob, Raheleh, Mohammadi Nafchi, Abdorreza, Omidbakhsh Amiri, Elahe, Farmani, Jamshid

“…In this study, the effect of interesterification (using sodium methoxide) on physicochemical characteristics of fully hydrogenated palm olein (FHPO)/soybean…”
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In Search of Engineered Prokaryotic Chlorophyllases: A Bioinformatics Approach by Sharafi, Ebrahim, Farmani, Jamshid, Parizi, Ali Pakdin, Dehestani, Ali

“…Chlorophyllase (Chlase) is considered as the first and most important enzyme in chlorophyll degradation pathway. Although there is abundant information…”
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Effect of Sugar Beet Fiber and Inulin on Survival and Activity of Lactobacillus acidophilus, Chemical and Sensorial Properties of Pineapple Synbiotic Drink by Zabih alh Bahmani, Shamim Hasanzade, Jamshid Farmani

“…Probiotics, especially lactic acid bacteria, are very useful in the production of health drinks, and increasing the nutritional value of beverages. Probiotic…”
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Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends by Farmani, Jamshid, Safari, Mohammad, Hamedi, Manouchehr

“…Binary blends of canola oil (CO) and palm olein (POo) or fully hydrogenated soybean oil (FHSBO) were interesterified using commercial lipase, Lypozyme TL IM,…”
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Bioinformatics Evaluation of Plant Chlorophyllase, the Key Enzyme in Chlorophyll Degradation by Ebrahim Sharafi, Ali Dehestani, Jamshid Farmani, Ali Pakdin Parizi

“…Background and Objective: Chlorophyllase catalyzes the hydrolysis of chlorophylls to chlorophyllide and phytol. Recently, several applications including…”
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A novel approach for the development of edible oleofoams using double network oleogelation systems by Tirgarian, Behraad, Farmani, Jamshid

“…[Display omitted] •SPI was conjugated to anionic polysaccharides using Maillard reaction.•SPI Maillard conjugates were used as the secondary network…”
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An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil by Mahjoob, Raheleh, Nafchi, Abdorreza Mohammadi, Amiri, Elahe Omidbakhsh, Farmani, Jamshid

“…In this study, the effect of interesterification (using sodium methoxide) on physicochemical characteristics of fully hydrogenated palm olein (FHPO)/soybean…”
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Application of palm olein in the production of zero-trans Iranian vanaspati through enzymatic interesterification by Farmani, Jamshid, Safari, Mohammad, Hamedi, Manouchehr

“…The utilization of palm olein in the production of zero‐trans Iranian vanaspati through enzymatic interesterification was studied. Vanaspati fat was made from…”
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Edible oleofilms with high vegetable oil content obtained from novel soy protein isolate/gelatin/chitosan nanofiber emulgels by Tirgarian, Behraad, Farmani, Jamshid, Milani, Jafar M.

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Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates by Fathollahy, Isa, Farmani, Jamshid, Kasaai, Mohammad Reza, Hamishehkar, Hamed

“…Lime seed is one of the by-products of lime juice extraction. In this work, Persian lime seed protein was isolated (81.39% purity) and hydrolyzed using…”
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Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids by Farmani, Jamshid

“…Solid fat content (SFC) curve is one the most important physical properties of fats determining their plasticity and melting behavior. It is measured using…”
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Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology by Mohammadnezhad, Sedigheh, Farmani, Jamshid

“…Chicken skin is a major byproduct of the poultry industry. This study was undertaken to extract and characterize fat and gelatin from chicken skin. To do this,…”
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Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates by Tirgarian, Behraad, Farmani, Jamshid, Farahmandfar, Reza, Milani, Jafar M., Van Bockstaele, Filip

“…•Glycated proteins with excellent emulsifying activities were produced.•Structural and functional attributes of proteins were improved after glycation.•HIPEs…”
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Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics by Naeli, Mohammad Hossein, Milani, Jafar Mohammadzadeh, Farmani, Jamshid, Zargaraan, Azizollaah

“…Oleogelation of sunflower oil and sunflower oil/palm stearin blends based on ethyl cellulose (EC), and mixture of EC/hydroxypropyl methylcellulose (HPMC) was…”
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Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review by Mardani, Mohsen, Badakné, Katalin, Farmani, Jamshid, Shahidi, Fereidoon

“…Food products contain bioactive compounds such as phenolic and polyphenolic compounds and vitamins, resulting in a myriad of biological characteristics such as…”
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Characterization of Vanaspati Fat Produced in Iran by Farmani, Jamshid, Gholitabar, Ahdiyeh

“…Vanaspati is the main culinary fat consumed in Iran. It is produced from vegetable oils using different modification processes such as hydrogenation,…”
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Reduced-fat chocolate spreads developed by water-in-oleogel emulsions by Tirgarian, Behraad, Yadegari, Hoda, Bagheri, Ali, Neshagaran, Elnaz, Mardani, Mohsen, Farmani, Jamshid

“…This paper reports the successful development of low-fat chocolate spreads using water-in-oleogel emulsions. Glycerol monostearate (20% wt) was incorporated…”
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