Zeynab raftani amiri

Zeynab raftani amiri
Sari Agricultural Sciences and Natural Resources University | SANRU · Department of Food Science and Industry

Ph. D

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34
Publications
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229
Citations

Publications

Publications (34)
Article
In current study practical use of ricotta cheese powder (RCP) with desirable properties were investigated. Ricotta was prepared from different blends of milk and whey (W25:M75, W75:M25, W50:M50, W100:M0, W0:M100), in a combination of 1 and 3% albumin powder or whey protein concentrate (WPC) as foaming agents, and 0.5, 1, 1.5% xanthan gum (XG) or cr...
Article
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Serum separation is one of the problems of whey-based beverages. Physical stability during storage is one of the important factors which affect beverage quality. Therefore, this research aims to develop a model for whey-based pina colada beverage, a combination of fruit juices of pineapple and coconut, with improving the stability of beverage using...
Article
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In the present study, stinging nettle extract (SNE)-loaded nano-emulsion was produced utilizing tween 20 and cress seed gum as the wall materials. The developed nanoparticles were evaluated based on their particle size, zeta potential and encapsulation efficiency. Then, fabricated extract-loaded nano-emulsion was added to Doogh as a functionalizing...
Article
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In this study, total phenolic content (167.25 mg GA/g), total flavonoids (42.37 mg QE/g DM) and tocopherol (4.60 mg αT/g DM) of Iranian golpar which obtained by microwave assisted extraction were measured. Antioxidant activity of 100, 200, 400, 800, 1500 and 2000 ppm concentrations of extract were compared with 100 ppm of TBHQ synthetic antioxidant...
Article
Nanoliposome and nanoniosome formulations containing myrtle extract were prepared without using cholesterol and toxic organic solvents for the first time. The formulations had different concentrations of lecithin (5, 7, and 9% w/w) and Hydrophilic-Lipophilic Balance (HLB) values (6.76, 8.40, and 9.59). The physicochemical characterization results s...
Article
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Introduction: Excessive oxidative stress can cause multiple chronic diseases such as diabetes, cardiovascular disease, and cancer and aging-related diseases (Kawabata et al 2015). Phytochemicals reduce cardiovascular disease by decreasing the oxidation of LDL, the absorption and synthesis of cholesterol, blood pressure and increasing the blood clot...
Article
Free radicals produced during oxidation on the one hand and food contaminated with food source microorganisms on the other are serious threats to human health which increase the need to use natural compounds to replace synthetic and chemical substances used. In the present study, the antioxidant and antimicrobial activity of the cinnamon extract wa...
Article
The aim of the study was to investigate the effect of nano‐encapsulation technique on antioxidant properties of orange peel essential oil (OPEO). OPEO was encapsulated with coating materials of Lepidium sativum seed gum (LSSG), Lepidium perfoliatum seed gum (LPSG) and a 1:1 mixture of LSSG and LPSG (LSSG/LPSG). The antioxidant activity of nano‐enca...
Article
Bitter Gourd fruit is a rich source of antioxidants and anti-diabetic compounds but due to its instability and bitter taste, there are limitations for adding in food formulations. Our goal was to load this charantin-rich extract within nanoliposomes; the studied variables were different concentrations of lecithin (1, 3, 5% w/w) and extract (0.5, 1%...
Article
The effect of ripening time on the microstructural, physicochemical and rheological characteristics of traditional Kope cheese ripened in clay pots was investigated. The moisture content, pH and total nitrogen (TN)/dry matter (DM) of the cheese decreased, and DM, fat in DM and water-soluble nitrogen/TN increased during this period. Storage and loss...
Conference Paper
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Aspergillus sp. is known to produce cholesterol reducing drug-lovastatin. Lovastatin is a naturally occurring drug found in food such as red yeast rice (red rice koji or red fermented rice, red koji rice, red koji rice, anka, or ang-kak). Lovastatin (mevinolin) was the first hypocholesterolemic drug to be approved in 1987 by Food and Drug administr...
Article
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In this research, physicochemical properties and oxidative stability of Roghani virgin olive oil grown in two regions of Roodbar and Kazeroon, located in north and south of Iran respectively, with differences in pedoclimatic conditions, altitude and soil were investigated. To determine the physicochemical properties, acidity, peroxide value, spectr...
Article
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Recently, Subcritical Water Extraction (SWE) has been well known as a green technology for extraction of bioactive compounds from plants. In this study, Subcritical water extraction, ultrasound assisted extraction (UAE) and shaker solvent extraction (SSE) were compared for extraction of phenolic compounds from fig (Ficuscarica) pulp and skin. Antio...
Article
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In the present study 42 pcs fresh Rainbow Trout were prepared and divided into two groups. First group selected as whole fish and other group were gutted, washed and were placed in selofan-pack and then were frozen at -18°C. Effect of gutting on the quality characteristics (TVB-N, TBA, and PV), Nutrient compounds (protein, fat, moisture and ash), f...
Article
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Fluoride is a naturally occurring element in water systems and enters food chain mostly through drinking water. The WHO permissible limit of fluoride in water is 1.0 mg/l. At < 1.0 mg/l, it inhibits dental caries, at > 1.0 mg/l causes molting of teeth, lesion of endocrine glands, thyroid, liver and other organs. At still higher concentration (3-6 m...
Article
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Traditional oriental fermented foods namely soy sauce, miso, vinegar, red rice vinegar, pickled tofu and Ang-kak were becoming increasingly popular in different parts of India and shall be used for isolation of hypolipidemic agent, lovastatin producing representative fungi. Existing food grade (GRAS) fungi, Monascus sp were known to produce lovasta...
Article
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Attempts were made to prepare synbiotic yoghurt-cheese having functional attributes of both prebiotics and probiotics. Firstly, the conditions for the preparation of prebiotic yoghurt were optimized in order to determine the optimal level of prebiotic ingredients - raftiline (the fat replacer), raftilose (the sugar replacer), oat fiber and honey as...
Article
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Sesame cake is a by-product of sesame oil industry. In this study, the effect of extraction methods (maceration and sonication) and solvents (ethanol, methanol, ethanol/water (50:50), methanol/water (50:50), and water) on the antioxidant properties of sesame cake extracts are evaluated to determine the most suitable extraction method for optimal us...
Article
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Gums are compounds that increase stability of mayonnaise by increasing the viscosity of the continuous phase. In this study, the Persian gum with carboxymethyl cellulose (CMC), at combination of levels 0:100, 25:75, 50:50, 75:25 and 100:0, were used to produce treatments. Experimental data’s of color measuring showed that by increasing Persian gum...
Article
Full-text available
Artificial Neural Network (ANN) is a computerized program designed to simulate the process in which the Central Nervous System (CNS) functions. In a recent time ANN being increasingly used in biotechnology and pharmaceutical research to predict the non-linear relationship between casual factors and response variables. ANN has a remarkable ability t...
Article
در اين پژوهش اثر تيمار حرارتي در دماي 180 درجه سانتي گراد به مدت 8 ساعت بر تغييرات شيميايي، شاخص هاي کيفي و پايداري اکسايشي روغن زيتون بکر 3 رقم رايج ايراني (زرد، ماري و فيشمي) مورد بررسي قرار گرفت. نمونه برداري با فواصل زماني 2 ساعته صورت پذيرفت و نمونه ها جهت بررسي ساختار اسيدهاي چرب، اندازه گيري عدد دي ان مزدوج، عدد کربونيل، شاخص رنگي و شاخص پاي...
Article
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The aim of this study is to describe the physicochemical properties of Iranian virgin olive oil (Zard, Mari and Phishomi) cultivated in Roodbar, Gilan. There were statistically significant differences for most of the parameters (P < 0.05). The acidity and peroxide value were in the limit established for classification as extra virgin olive oil. The...
Article
Basil seed gum (BSG) was used as a fat replacer in formulation of low-fat set yogurt and its characteristics were studied. Basil seed gum was added to reconstituted skim milk at five levels (0.01, 0.04, 0.07, 0.1 and 0.2%). Considering a blank sample, the mixtures were inoculated using a DVS yogurt starter culture and the obtained yogurt stored at...
Conference Paper
Full-text available
Here, we propose a three layer supply chain network for determining optimal location of retailers and food products distribution satisfying time windows. Therefore, a two stages problem is considered. First, we show how to determine locations of retailers for the allocation of customers minimizing total ordering cost. Then, applying a multiple depo...
Article
This study describes an information system to enhance farm and food industry. The model involves using electronic technology to collect a large amount of data from distributed farm industries. Major issues in the implementation of this model include interpreting the huge amount of data collected with different quality attributes. In this study, we...
Article
One of the important issues regarding the implementation of cellular manufacturing relates to deciding whether to convert an existing job shop into a cellular manufacturing system comprehensively in a single go, or to convert in stages incrementally wherein the cells are formed one after the other taking the advantage of experiences of implementati...
Article
Full-text available
Commercial interest in functional foods containing probiotic strains has consistently increased due to the awareness of gut health. Recent advancements are leading to development of synbiotic foods, containing prebiotics and probiotics bearing synergistic effects of the two. Thus, in present study, synbiotic acido-philus milk was developed satisfyi...

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