Maryam Mizani
Department of Food Science and Technology, Islamic Azad University- Science and Research Branch, Tehran, Iran
[ 1 ] - Application of Bio-Nanocomposite Films Based on Nano-TiO2 and Cinnamon Essential Oil to Improve the Physiochemical, Sensory, and Microbial Properties of Fresh Pistachio
Bio-nanocomposite films based on sago starch containing 2% cinnamon essential oil and 3% titanium dioxide nanoparticles were used in the packaging of fresh pistachios and stored at different temperatures (4, 25, and 35 ˚C) and relative humidity (30, 50, and 70%) for 20 days, and pistachio properties were evaluated in five-day intervals. Using these films in packaging improved the physicochemica...
[ 2 ] - Optimization of Berberine Extraction Conditions from Seedless Barberry and Microencapsulation of the Extract using Complex Coacervation and Gelatin/ Tragacanth (Astragalus rahensis)
Background and Objectives: Berberis vulgaris, an Iranian native plant, includes valuable compounds such as berberine with therapeutic, health-promoting and nutritional effects. However, major parts of this plant are discarded as wastes. The major aims of this study were optimization of berberine extraction conditions from the whole plant with maximum antioxidant activity, the extract microencap...
[ 3 ] - Optimization of a Nutritious Liquid Seasoning Based on Lemon Extract and Phenolic Compounds of Lemon Waste, Including Gellan, Xanthan and Pectin Hydrocolloids
Background and Objectives: The objectives of this study were to produce a nutritious stable condiment with uniform quality based on lime juice that could improve the quality of commercial lime juices in food products and investigate independent effects and interactions of hydrocolloids on the final product. Materials & Methods: Novel formulations were developed by adding two types of gums, incl...
نویسندگان همکار