Hamed Hassanzadeh

• Doctor of Philosophy
• Professor (Assistant) at Ilam University

The effect of Tarragon essence concentration (0–1,000 ppm), whey protein concentration (0.7–2.8 % milk), calcium chloride (0.15–0.35 g/kg), rennet concentration (0.01–0.03 g/kg), starter content (0.01–0.03 g/kg), and renneting temperature (25–45 °C) on kinetic parameters of milk coagulation was investigated using statistical approach. A central com...

Despite the unique properties, application of garlic essential oil (GEO) is too limited in food and drugs, due to its low water solubility, very high volatility and unpleasant odour. In this work, a nanoemulsion containing GEO was formulated to cover and protect the volatile compounds of GEO. The encapsulation efficiency of formulated nanoemulsions...

The objective of the current investigation was to examine the influence of raw diffused juice (RDJ) and raw pressed juice (RPJ), alongside various clarifying agents (bentonite, silica sol, gelatin, and activated carbon) on the purification of raw sugar beet juice (RSBJ). The most minimal turbidity values for all treatments were observed in the P5 t...

The increasing consumer interest in maintaining a nutritious diet has prompted scholarly investigation into innovative methodologies for the preservation of fruits and vegetables, aiming for minimal processing and the omission of preservatives. Emulsion-based food coating technology emerges as a significant and promising alternative for safeguardin...

Introduction Edible films and coatings are suitable for fresh, semi-processed foods, and also for processed fruits and vegetables because they can increase their shelf life, protect them from the activity of microorganisms, and ultimately improve their nutritional and sensory value. In addition, edible films and coatings are able to transfer compou...

In this research, three different types of hydrocolloids (chitosan ,tragacanth, hydroxy propyl methyl cellulose) 2 % on the basis of flour weight and three different kinds of emulsifiers (lecithin, glycerol mono stearate, propylene glycol) 1 % on the basis of flour weight, were added in different proportions to sponge cake's formulation in order to...

Introductio: Active anti-microbial packages, metal nanocomposites are a new generation of packages with nano structure, which are produced by direct combination of metal nanoparticles with base resin. This research was conducted with the aim of investigating the physicochemical, antioxidant and antimicrobial properties of whey protein concentrate s...

Rainbow salmon is one of the species with commercial value and is one of the farmed fish belonging to cold and clear waters, and it is of great importance in terms of having optimal nutritional compounds. For this purpose, to extract protein from fish by pH-shift method, (pH = 3.5) acid treatment and (pH =10.5) alkaline treatment were used, and two...

Background and objectives: Considering the ever-increasing frauds in honey production and the huge price difference between natural honey and nutritional honeys and the lack of a national standard for it, a laboratory study and investigation to determine the physicochemical characteristics of the product with the aim of spreading the production of...

The study was conducted in order to study breakfast skipping (BKS) frequency, factors associated with, health consequence and undergraduate students academic performance during Covid-19 pandemic as earliest studies focusing on this area. A cross-sectional study was carried out among 2225 of undergraduate students. The study was carried between the...

The ketogenic diet (KD) is recognized as minimum carbohydrate and maximum fat intakes, which leads to ketosis stimulation, a state that is thought to metabolize fat more than carbohydrates for energy supply. KD has gained more interest in recent years and is for many purposes, including weight loss and managing serious diseases like type 2 diabetes...

The formulation of a novel functional fresh apple juice enriched with dietary prebiotic fiber (inulin or polydextrose), ginger extract (GE), and cardamom essential oil (CEO) was carried out based on a combined D-optimal design. In the first stage, sensory evaluation was performed to screen and select the optimum sample for further experiments. The...

Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.5 and 1%), and cocoa butter (7.5 and 15%) on the sensorial descriptors of spread based on pistachio oil. The response variables were the most significant spread texture attributes: hardness, g...

Abstract In this research, garlic extract (GE)‐loaded water‐in‐oil nanoemulsion was used as a novel preservative and antioxidant in mayonnaise. GE (5%, 10%, 15%, and 25%) as a dispersed phase, olive oil as a continuous phase, and polyglycerol polyricinoleate (PGPR) as a low HLB surfactant, with a constant surfactant/garlic extract ratio (1:1), were...

This study is aimed to optimise the preparation factors, such as sonication time (5–20 min), cholesterol to lecetin ratio (CHLR) (0.2–0.8), and essential oil content (0.1–0.3 g/100 g) in solvent evaporation method for formulation of liposomal nanocarriers containing garlic essential oil (GEO) in order to find the highest encapsulation efficiency an...

Today, the increasing use of chemical preservatives in foods is considered one of the main problems in food industries. This study aimed to produce the pasteurised Doogh (Iranian yogurt drink) containing a nanoemulsion of essential oil (EO) with appropriate quality. A factorial test based on a completely randomised design with two treatments in thr...

The formulation of a novel functional juice, enriched with wheat germ powder and spirulina algae and based on cantaloupe and pear juice, was optimized by D-optimal combined design. Firstly, sensory evaluation was performed by hedonic test to evaluate the organoleptic properties, and organoleptically desirable samples were screened for further exper...

Abstract An O/W nanoemulsion of garlic essential oil (GEO) at different oil‐to‐emulsion (O/E) ratios (5%, 10%, 15%, and 25%) was formulated to protect the volatile components of GEO. The effects of O/E ratios on the encapsulation efficiency (EE%) of volatile compounds and droplet size of nanoemulsions were studied. The results showed that with incr...

In this study, the feasibility of fabrication of nanoemulsions containing garlic extract to hide the unpleasant odor and keeping its functional properties was considered. For this purpose, the various formulations of nanoemulsions containing garlic extract using high energy method (water bath type ultrasonic) were produced and also, the effect of v...

Background and Objectives: : Reaction kinetics determines the relationship between reactant concentration and the production rate of products in the reaction at any time. In the present study, changes of antioxidant activity with proteolysis progress in traditional jug cheese containing Haven extract were evaluated during storage in brine and ripen...