Search Results - "Jafari, Seid Mahdi"

Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules by Assadpour, Elham, Jafari, Seid-Mahdi, Maghsoudlou, Yahya

“…Our main goal was to evaluate release kinetics of nano-encapsulated folic acid within a double W1/O/W2 emulsion. First, W1/O nano-emulsions loaded with folic…”
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Recent advances in food applications of phenolic-loaded micro/nanodelivery systems by Siddiqui, Shahida Anusha, Bahmid, Nur Alim, Taha, Ahmed, Khalifa, Ibrahim, Khan, Sipper, Rostamabadi, Hadis, Jafari, Seid Mahdi

“…The current relevance of a healthy diet in well-being has led to a surging interest in designing novel functional food products enriched by biologically active…”
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Exploring fennel (Foeniculum vulgare): Composition, functional properties, potential health benefits, and safety by Rafieian, Fatemeh, Amani, Reza, Rezaei, Atefe, Karaça, Aslı Can, Jafari, Seid Mahdi

“…Fennel (Foeniculum vulgare Mill), a member of the Apiaceae family (Umbelliferaceae), is a hardy and perennial herb, with grooved stems, intermittent leaves,…”
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Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions by Assadpour, Elham, Maghsoudlou, Yahya, Jafari, Seid-Mahdi, Ghorbani, Mohammad, Aalami, Mehran

“…•Folic acid was successfully formulated within nano-emulsions.•Emulsion droplet size of less than 100nm was well achievable.•The most important factor for…”
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Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification by Mehrnia, Mohammad-Amin, Jafari, Seid-Mahdi, Makhmal-Zadeh, Behzad S., Maghsoudlou, Yahya

“…•We examined encapsulating highly soluble crocin in W/O micro-emulsions.•Our results revealed the high potential of PGPR for spontaneous method.•Droplet size…”
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Comparing Quality Characteristics of Oven-Dried and Refractance Window-Dried Kiwifruits by Jafari, Seid-Mahdi, Azizi, Dariush, Mirzaei, Habibollah, Dehnad, Danial

“…Our aim was to evaluate the qualitative properties of kiwifruits produced by refractance window (RW) as a novel drying method. The effects of slice thicknesses…”
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Changes in emulsifying properties of caseinate-Soy soluble polysaccharides conjugates by ultrasonication by Tavasoli, Sedighe, Maghsoudlou, Yahya, Shahiri Tabarestani, Hoda, Mahdi Jafari, Seid

“…This research aimed to assess the impact of ultrasonication on the emulsifying ability of a conjugate system composed of sodium caseinate and soluble soy…”
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Evaluation of Folic Acid Nano-encapsulation by Double Emulsions by Assadpour, Elham, Maghsoudlou, Yahya, Jafari, Seid-Mahdi, Ghorbani, Mohammad, Aalami, Mehran

“…In this study, optimization of spray drying for double emulsions containing pectin-whey protein concentrate (WPC) was investigated for nano-encapsulation of…”
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Improving the thermal stability of natural bioactive ingredients via encapsulation technology by Bodbodak, Samad, Nejatian, Mohammad, Ghandehari Yazdi, Amir Pouya, Kamali Rousta, Leila, Rafiee, Zahra, Jalali-Jivan, Mehdi, Kharazmi, Mohammad Saeed, Jafari, Seid Mahdi

“…Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by…”
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Optimization of nano-emulsions production by microfluidization by Jafari, Seid Mahdi, He, Yinghe, Bhandari, Bhesh

“…The purpose of this study was to produce an oil-in-water nano-emulsion with different compositions of the continuous and dispersed phases through…”
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A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers by Assadpour, Elham, Mahdi Jafari, Seid

“…Today, there is an ever-growing interest on natural food ingredients both by consumers and producers in the food industry. In fact, people are looking for…”
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Effect of precooking process and drying methods on the physicochemical, microstructure, and sensory properties of spinach-enriched lasagna pasta by Yahyavi, Matin, Kamali Rousta, Leila, Ghandehari Yazdi, Amir Pouya, Amini, Mahdi, Ahmadi, Zahra, Jafari, Seid Mahdi

“…In this study, the effect of drying methods (hot-air and infrared (IR)) and precooking process on spinach-enriched lasagna pasta was investigated. Combination…”
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Nano-emulsion production by sonication and microfluidization--a comparison by Jafari, S.M, He, Y, Bhandari, B

“…The efficiency of sonication and microfluidization to produce nano-emulsions were evaluated in this study. The purpose was to produce an oil-in-water…”
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Impact of metal nanoparticles on the mechanical, barrier, optical and thermal properties of biodegradable food packaging materials by Jafarzadeh, Shima, Jafari, Seid Mahdi

“…New food packaging materials provide an attractive option for the advancement of nanomaterials. The poor thermal, mechanical, chemical, and physical properties…”
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Evaluation of different factors affecting antimicrobial properties of chitosan by Hosseinnejad, Mahmoud, Jafari, Seid Mahdi

“…•Chitosan has amino, plus primary and secondary OH functional groups.•Antimicrobial effect of chitosan has been investigated in many studies.•Several…”
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Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models by Malekjani, Narjes, Jafari, Seid Mahdi

“…The encapsulation process has been utilized in the field of food technology to enhance the technofunctional properties of food products and the delivery of…”
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Protein nanotubes as state-of-the-art nanocarriers: Synthesis methods, simulation and applications by Katouzian, Iman, Jafari, Seid Mahdi

“…Application of food proteins as a tool to form nanostructures (especially nanotubular shapes) has been an interesting topic for both the food and…”
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Nanoencapsulation of carotenoids within lipid-based nanocarriers by Rostamabadi, Hadis, Falsafi, Seid Reza, Jafari, Seid Mahdi

“…Carotenoids, as promising functional components in human diet, are gaining immense importance todays. Apart from their pivotal importance in photosynthetic…”
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Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges by Sarabandi, Khashayar, Gharehbeglou, Pouria, Jafari, Seid Mahdi

“…In the recent years, extensive research is under way about the use of natural bioactive compounds and production of functional foods to increase community…”
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Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives by Taghvaei, Mostafa, Jafari, Seid Mahdi

“…Antioxidants are components which prevent auto-oxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation…”
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