Search Results - "Morteza Khomeiri"

Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45 by Shahrampour, Dina, Khomeiri, Morteza, Razavi, Seyed Mohammad Ali, Kashiri, Mahboobeh

“…The incorporation of probiotic cells in thin-layer edible films is a new strategy for development of functional foods. In this study, the effect of…”
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Antifungal Preservation of Food by Lactic Acid Bacteria by Nasrollahzadeh, Ahmad, Mokhtari, Samira, Khomeiri, Morteza, Saris, Per E J

“…Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention…”
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Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase by Moslemi, Mona, Moayedi, Ali, Khomeiri, Morteza, Maghsoudlou, Yahya

“…•A whey-based beverage with enhanced levels of CLA was manufactured.•Fermentation time was the most effective factor on CLA synthesis.•Endogenous walnut lipase…”
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Chitin nanofiber-based nanocomposites containing biodegradable polymers for food packaging applications by Heidari, Maryam, Khomeiri, Morteza, Yousefi, Hossein, Rafieian, Mahmoud, Kashiri, Mahboobeh

“…In this study, the fabrication and characterization of chitin nanofiber (ChNF)-based nanocomposites containing biodegradable polymers including thermoplastic…”
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Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese by Zareie, Zahra, Moayedi, Ali, Garavand, Farhad, Tabar-Heydar, Kourosh, Khomeiri, Morteza, Maghsoudlou, Yahya

“…Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB). Therefore, this study aimed to isolate and characterize LAB with different…”
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Optimization of Gamma Aminobutyric Acid Production from Various Protein Hydrolysates by Lactiplantibacillus plantarum MCM4 by Ali Moayedi, Zahra Zareie, Forough Yaghoubi, Morteza Khomeiri

“…Background and Objective: Gamma aminobutyric acid (GABA) is a non-protein amino acid with various physiological properties that is used as synthetic drugs for…”
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Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract by Salehi, Mahtala, Ghorbani, Mohammad, Sadeghi Mahoonk, Alireza, Khomeiri, Morteza

“…Purslane ( Portulaca oleracea L.), belongs to Portulacacae family, and it probably has the highest alpha-linolenic acid content (omega-3) among all green leafy…”
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Application of controlled fermented amaranth supplemented with purslane (Portulaca oleracea) powder to improve technological functionalities of wheat bread by Kia, Parvin Shayesteh, Sadeghi, Alireza, Kashaninejad, Mahdi, Zarali, Maryam, Khomeiri, Morteza

“…Application of controlled sourdough (SD) containing protective starter cultures in combination with vegetable powders is an emerging approach to improve wheat…”
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Psychobiotics and Brain-Gut Microbiota Axis by Sima Taheri, Morteza Khomeiri

“…Fermented foods containing probiotic bacteria have been used for many years to improve the health or treatment of some diseases. Nowadays, the Therapeutic…”
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Single and Co-Cultures of Proteolytic Lactic Acid Bacteria in the Manufacture of Fermented Milk with High ACE Inhibitory and Antioxidant Activities by Loghman, Shahram, Moayedi, Ali, Mahmoudi, Mandana, Khomeiri, Morteza, Gómez-Mascaraque, Laura G, Garavand, Farhad

“…In this study, single and co-cultures of proteolytic Lactobacillus delberueckii subsp. bulgaricus ORT2, Limosilactobacillus reuteri SRM2 and Lactococcus lactis…”
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Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation by Jalal Ehsani, Mohammad Mohsenzadeh, Morteza Khomeiri, Azim Ghasemnezhad

“…The aim of this study was to produce synbiotic yogurt using different inulin levels (0, 1 and 2%) and probiotic bacteria. Inulin in two forms commercial and…”
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Application of high-GABA producing Lactobacillusplantarum isolated from traditional cabbage pickle in the production of functional fermented whey-based formulate by Karimian, Elham, Moayedi, Ali, Khomeiri, Morteza, Aalami, Mehran, Mahoonak, Alireza Sadeghi

“…In this study, a fermented whey-based formulate with enhanced levels of gamma aminobutyric acid (GABA) was produced by using a selected lactic acid bacteria…”
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Non-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei by Sima Taheri, Morteza Khomeiri, Mehran Aalami, Ali Moayedi

“…The use of acid whey in food formulations is one way to reduce the environmental problems associated with its disposal. In the present study, a new formulation…”
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Identification and Evaluation of the Antimicrobial Potential of Strains Derived from Traditional Fermented Dairy Products of Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli by Nasrollahzadeh, Ahmad, Khomeiri, morteza, Mahmoudi, Mndana, Sadeghi, Alireza, Ebrahimi, Maryam

“…Background:  Today, despite improved food safety, nearly a quarter of the population is at risk for foodborne diseases. Therefore, the use of lactic acid…”
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High efficiency pigment production from Micrococcus roseus (PTCC 1411) under ultraviolet irradiation by Yolmeh, Mahmoud, Khomeiri, Morteza, Ghorbani, Mohammad, Ghaemi, Ezzatollah, Ramezanpour, Seyyedeh Sanaz

“…The present study reports on the production of natural pigment from Micrococcus roseus under ultraviolet (UV) irradiation treatment. Response surface…”
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Isolation of Escherichia coli specific Lytic Phages from Waste Water and evaluation of its antimicrobial effect In Vitro and Chicken meat by Faraji Kafshgari, Samaneh, Maghsoodlou, Yahya, Khomeiri, Morteza, kashiry, mahboobeh, Babaei, Arash

“…Background and Aims: Nowadays due to the harmfulness of chemical preservatives, the use of natural preservatives has increased. Bacteriophages are bacterial…”
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Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes by Ghasemi, Sanaz, Jafari, Seid Mahdi, Assadpour, Elham, Khomeiri, Morteza

“…d-limonene as a volatile compound is widely used in the food flavorings and it is chemically unstable in the presence of air, light, moisture, and high…”
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Production of pectin-whey protein nano-complexes as carriers of orange peel oil by Ghasemi, Sanaz, Jafari, Seid Mahdi, Assadpour, Elham, Khomeiri, Morteza

“…•Orange peel oil could be encapsulated by nanocomplexes of WPC–pectin.•The encapsulation efficiency of orange peel oil was about 70–88%.•The best ratio of WPC…”
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Mycotoxin detoxification of food by lactic acid bacteria by Nasrollahzadeh, Ahmad, Mokhtari, Samira, Khomeiri, Morteza, Saris, Per

“…Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for…”
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Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel by Sabaghi, Moslem, Maghsoudlou, Yahya, Khomeiri, Morteza, Ziaiifar, Aman Mohammad

“…Yeast and molds changes of walnut kernels coated with various formulations of chitosan and green tea. ▪ Week-0, ▪ Week-3, ▪ Week-6, ▪ Week-9, ▪ Week-12, ▪…”
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