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Acrylamide in Baking Products: A Review Article
Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH2=CH–CO–NH2, that can be produced at high levels in high-carbohydrate heat-treated foods. The risks of acrylamide to healthExpand
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Comparison of fresh beef and camel meat proteolysis during cold storage.
The objective of this research was to determine the difference in myofibrillar fragmentation of camel meat and beef during postmortem aging. Semitendinosus muscle was excised at slaughter and muscleExpand
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Physicochemical properties of gelatin extracted from chicken deboner residue
Abstract The aim of this study was investigation of physicochemical properties of chicken deboner residue (CDR) gelatin in comparison with a commercial gelatin. A pretreatment with 6.73 g/100 mLExpand
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Camel cocktail sausage and its physicochemical and sensory quality
Abstract The objective of this study was to compare the nutritional values of camel semitendinosus muscles with those of calves. Then, sausages were made from camel meat, beef and equal proportionsExpand
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The Impact of Germination and In Vitro Digestion on the Formation of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides from Lentil Proteins Compared to Whey Proteins
86.3±2.0 for lentil, 94.8±1.8% for whey and 93.7±1.7% at 5 th day of germination. Further purification by HPLC resulted in several inhibitory peptides with IC50 values ranging from 0.064 to 0.164Expand
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Optimization of gelatin extraction from chicken deboner residue using RSM method
This study aims to investigate the optimization of gelatin extraction from chicken deboner residue. An optimization procedure using a central composite design with three factors (HCl concentration,Expand
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Improvement of Functional Properties of Glutens Extracted from Two Iranian Wheat Varieties (Sardari and Mahdavi) Employing Chemical and Enzymatic Modifications
Proteins are not only considered as a nutritional source but also are responsible for a number of functional properties such as solubility, emulsification, foaming capacity and gel formation in foodExpand
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Functional assessment and subunit constitution of lentil (Lens culinaris) proteins during germination.
ABSTRACT Germination is of major importance in improving nutritional attributes of legumes for human consumption. In this study, we attempted to investigate the effect of germination on globulinExpand
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Acrylamide in Foods: Chemistry and Analysis. A Review
Acrylamide is a potential cause of a wide spectrum of toxic effects and is classified as probably “carcinogenic in humans”. The discovery of acrylamide in human foods has given rise to extensiveExpand
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Detection of Adulteration in Iranian Olive Oils Using Instrumental (GC, NMR, DSC) Methods
This paper describes an investigation into the usefulness of some instrumental methods (GC, NMR, and DSC) in the detection of adulteration of olive oil with soybean, sunflower, and canola oils (thatExpand
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