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Thermosonication as a potential quality enhancement technique of apple juice.
Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3))Expand
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Optimization of fabrication parameters to produce chitosan-tripolyphosphate nanoparticles for delivery of tea catechins.
This work investigated the polyanion-initiated gelation process in fabricating chitosan-tripolyphosphate (CS-TPP) nanoparticles intended to be used as carriers for delivering tea catechins. TheExpand
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Novel and efficient method for immobilization and stabilization of β-d-galactosidase by covalent attachment onto magnetic Fe3O4–chitosan nanoparticles
A novel and efficient immobilization of β-d-galactosidase from Aspergillus oryzae has been developed by using magnetic Fe3O4–chitosan (Fe3O4–CS) nanoparticles as support. The magnetic Fe3O4–CSExpand
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Effect of ultrasound on different quality parameters of apple juice.
Fresh apple juice treated with ultrasound (for 0, 30, 60 and 90 min, at 20 °C, 25 kHz frequency) was evaluated for different physico-chemical, Hunter color values, cloud value, antioxidant capacity,Expand
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Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein
Abstract A new method was developed for extraction and isolation of 7S and 11S fractions from soybean seed, based on methods of Nagano et al., Thanh and Shibasaki [Nagano, T., Hirotsuka, M., & Mori,Expand
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Antioxidant activities in vitro of ethanol extract from brown seaweed Sargassum pallidum
The crude extract (CE) was obtained by extracting the powder of Sargassum pallidum with a solution of 70% ethanol. Then, CE dissolved in distilled water was fractionated with chloroform (Cf), ethylExpand
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Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice.
A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid,Expand
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Purification, antitumor and antioxidant activities in vitro of polysaccharides from the brown seaweed Sargassum pallidum.
Supercritical CO2 extraction, ultrasonic-aid extraction and membrane separation technology were applied to prepare Sargassum pallidum polysaccharides (SP). Three main fractions, SP-1, SP-2 and SP-3,Expand
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Production, characterization and antioxidant activities in vitro of exopolysaccharides from endophytic bacterium Paenibacillus polymyxa EJS-3
Abstract The production, characterization and antioxidant activities in vitro of exopolysaccharides (EPS) from endophytic bacterium Paenibacillus polymyxa EJS-3 were investigated. For EPS production,Expand
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Quality of carrot juice as influenced by blanching and sonication treatments
Abstract A study was conducted to evaluate the influence of blanching and sonication on important quality parameters of carrot juice. Blanching of carrots was done in normal water and acidified waterExpand
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