Hedayat Allah Hosseini

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The effects of turmeric extract (T), shallot extract (Sh), and their combination (T + Sh) on the quality of vacuum-packaged rainbow trout (Oncorhynchus mykiss) were examined during refrigerated storage (4 ± 1 °C) over a period of 20 d. Fish samples were divided into 4 batches; 3 batches were treated by dipping for 30 min in aqueous solution of turmeric(More)
Atmospheric pressure plasma (APP) is an emerging non-thermal technology for the improvement of food safety. Non-thermal plasma (NTP) is a neutral ionized gas that comprises highly reactive spices including, positive ions, negative ions, free radicals, electrons, excited or non excited molecules and photons at or near room temperature. NTP can be generated(More)
In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed(More)
In this study, we aimed to improve the physical, mechanical and water-vapor permeability (WVP) properties of kappa-carrageenan (KC) films by including montmorillonite (MMT) nanoclay in the film-forming solution. To further improve these properties, the combined effect of Zataria multiflora Boiss essential oil (ZEO) and MMT was also investigated. The(More)
Nowadays, an increasing attention is being given to fermented milk products including yogurt, kefir, buttermilk, and acidophilus milk. Fermented milks, especially the ones containing probiotics, are claimed to be useful for health of host (such as intestinal- and immune-associated diseases). Their healthful effects could be significantly enhanced by(More)
The present work was aimed at characterizing biodegradable composite kappa-carrageenan films incorporated with Satureja hortensis (SEO) in terms of their physical, optical, mechanical, barrier and antioxidant properties. Also, in a comparative study, we sought to evaluate the antimicrobial effectiveness of these films against five pathogens. The films'(More)
Staphylococcal food poisoning results from the consumption of food in which enterotoxigenic staphylococci have grown and produced toxins. The present study was conducted with three principal aims: i) to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Zataria multiflora Boiss. essential oil (EO) against(More)
This work were aimed to (a) determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Carum copticum essential oil (EO) against Escherichia. coli O157:H7 in vitro Trypticase Soy Broth, (TSB) and in ground beef; (b) evaluation of the effect of sub-inhibitory concentrations (sub-MICs) of EO on the growth of(More)
Antioxidant and antimicrobial kappa-carrageenan-based films containing different concentrations of Zataria multiflora Boiss (ZEO) and Mentha pulegium (MEO) essential oils were developed, and their water vapor permeability (WVP), optical, microstructure, antioxidant and antimicrobial properties were characterized. ZEO and MEO decreased the WVP of the(More)
In this study, an o/w/o multiple emulsion/ionic gelation method was developed for production of alginate microparticles loaded with Satureja hortensis essential oil (SEO). It was found that the essential oil concentration has significant influence on encapsulation efficiency (EE), loading capacity (LC) and size of microparticles. The values of EE, LC and(More)