Sadeghian Amin, Y
Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources
[ 1 ] - Processing Time Effects on Functional and Antioxidant Properties of the Quinoa Proteins Hydrolyzed with Alcalase and Pancreatin
Background and Objectives: Antioxidants are used to decrease oxidation of oils and increase shelf life of foods for centuries. Nowadays, researchers investigate for the replacement of synthetic antioxidants with antioxidants from natural sources. The purpose of this study was to investigate effects of quinoa enzyme-hydrolyzed proteins on functional and antioxidant properties of the produced pep...
[ 2 ] - Investigation of the Physical, Chemical and Antioxidant Properties of Nanoliposomes Loaded with Quinoa Seed Hydrolyzed Proteins
Background and Objectives: Encapsulation is a process; by which, a susceptible compound is surrounded with a membrane or matrix that is able to release its contents at a controlled speed under certain conditions. In recent years, popularity of adding bioactive compounds to food products has increased. These compounds are usually sensitive to environmental, processing and/or gastrointestinal con...
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