Morteza Khomeiri

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Active zein films with different levels of Zataria multiflora Boiss. essential oil were produced successfully. To enhance properties of this biopolymer for food packaging applications, sodium bentonite clay was used at two levels (2 and 4%). The results indicated that the addition of Z. multiflora Boiss. essential oil caused a reduction in tensile strength(More)
This study investigated the effect of inulin (0, 1 and 2 %), on some physicochemical properties of frozen yogurt, as well as its effect on flow behavior and probiotic survival. The results showed that the addition of inulin improved overrun, viscosity and melting properties significantly (p < 0.05); when added at 2 % level, it also had significant effect on(More)
The present study investigated the effects of resistant starch concentration (0, 1, 2 %), aging time (2, 13, 24 h) and aging temperature (2, 4, 6 °C) on the physicochemical properties of frozen soy yogurt. The results showed that resistant starch increased viscosity because of its water binding properties. Resistant starch also increased foam stability, fat(More)
Our study aimed to determine the nutritional, textural and sensorial characteristics of butterfly-shaped rainbow trout which is coated by using enriched chitosan with thyme EO during 15 days of refrigerated storage (5±1 °C). The treatments were Cs (chitosan; 2%, w/v), Cs+T (chitosan; 2%, w/v and Thymus vulgaris EO; 1%, v/v) and C (uncoated control samples).(More)
In this study, the chickpea seeds were exposed to ultrasonic irradiation at vibration amplitude setting 40%, 70% and 100% of nominal power for 3 and 10 min at 24 kHz. Water absorption characteristics, moisture content, leaching loss and soaking water conductivity of chickpea at five different soaking temperatures (25, 30, 40, 50 and 60 ◦ C) and various(More)
In present study, response surface methodology was used to optimize extraction condition of phenolic compounds from licorice root by microwave application. Investigated factors were solvent (ethanol 80 %, methanol 80 % and water), liquid/solid ratio (10:1-25:1) and time (2-6 min). Experiments were designed according to the central composite rotatable(More)
In this study, effect of Qodume shahri (Lepidium perfoliatum) and cress (Lepidium sativum) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined.(More)
Orange peel oil is one of the most common flavorings used in the food industry which is volatile under environmental conditions. Encapsulation is the best way to protect it and control its release. One of the nanoencapsulation systems for food bioactive ingredients is complexation method, which entraps the core materials in a complex of two different(More)
Yeast cell wall is known as a food grade ingredient which is recently being used increasingly as a novel coating for encapsulation of different materials in the food industry. This application is limited to core materials smaller than yeast in size. In this study, we have tried to encapsulate larger particles by crushing yeast cells. Hence, probiotic(More)
In the present study, after molecular identification of dominant lactic acid bacteria (LAB) isolated from traditional fermented foods, antifungal activity of the isolates was investigated against aflatoxigenic Aspergillus spp. Based on screening results, among the isolated LAB, Pediococus lolii had the highest inhibitory effect against Aspergillus flavus(More)