Papers by razieh niazmand
Effect of Acid and Pectinase on Optical and Microbial Characteristics of Date Fruit Extract
Bioactive Phytochemicals from Cumin (C. cyminum) and Caraway (C. carvi) Oil Processing By-Products
Springer eBooks, 2022
Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
Rheologica Acta, Mar 6, 2022
This study aimed to investigate the structural and microstructural changes which were effective o... more This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, 750, and 1000 rpm) simulated with a rheometer and three levels of a lab-scale mixer at different processing times. In the model (rheometer) system, the most suitable whipping speed was selected as 750 rpm, since the maximum viscosity at the shortest time was achieved. In both systems, adding albumin created higher viscosity and smaller bubble size. Generally, the bubble size decreased during the whipping process. In the real system, the bubble size was larger than the model system, which could be due to intensive beats and more entrance of air. Increasing the network solidity with prolonged whipping caused the structure to break and disturb the big bubbles and decrease the quantity of the trapped air.
Development of evaluating and ranking pattern for date fruit based on Tayyib principles
Introduction: Islam has provided the highest standards in the field of food hygiene and safety un... more Introduction: Islam has provided the highest standards in the field of food hygiene and safety under the title of halal and Tayyib, providing all qualitative aspects in terms of cleanliness, health, safety, and nutrition. The aim of this study was to determine the evaluation and ranking pattern of the palm grove and date fruit by deleaniatining the Tayyib indicators and preparing the checklist of date production from the construction stage of the grove to harvest. Methods: For this purpose, first, all necessary steps, rules, and standards for the construction of groves, planting palm, harvesting the date fruit as well as individual and working conditions of human resources were reviewed, a checklist of these steps was prepared, and the necessary requirements were defined. Findings: Components were also defined and weighed for the characteristics of Tayyib including being halal, attractiveness, health, originality and blessing. Using the obtained information, the patterns of evaluating the quality and ranking were designed based on specific criteria. The criteria were coded based on the components of Tayyib principles and most optimally scored according to the necessity. Then, in order to rank the grove, the score obtained for each criterion was multiplied by the component coefficient related to that criterion, and the total score of the criteria in each grove was calculated. Conclusion: Thus, based on the obtained scores, the rank of the evaluated groves was determined in three levels: moderate (third degree), good (second degree), high (first degree) or none.
DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2021
Effect of Yogurt Enriched with Bifidobacterium Bifidum or Lactobacillus Acidophilus on Fatty Metabolites of Serum and Colonic Microflora in Healthy Subjects
Iranian Food Science and Technology Research Journal, 2005
Abstract Probiotic products highly affect the health of consumers by reducing the risk of heart a... more Abstract Probiotic products highly affect the health of consumers by reducing the risk of heart attacks and improving of desirable microflora in intestinal tract. In this study the effect of yogurt (500g/d for 3 wk) enriched with either Bifidobacterium bifidum or Lactobacillus acidophilus on the level of cholesterol, low density lipoprotein (LDL) and high density lipoprotein (HDL) of serum and intestinal microflora were investigated in 24 healthy volunteers. Statistical analysis showed that decreased levels of cholesterol and HDL were found after consumption of both bioyogurts compared to the control (P<0.05), whereas change of LDL was insignificant. Also, in comparison with the control, the results of microbial counts indicated that the fecal coliforms excreted during the consumption of either yogurts were not noticeable, but numbers of Bifidobacterium bifidum and Lactobacillus acidophilus increased significantly (P<0.05). Key words: Probiotic yogurt, Cholesterol, Low density lipoprotein (LDL), High density lipoprotein (HDL), Intestinal micro flora
Monitoring of pesticide and some metal residues in Mazafati date fruit cultivar and risk assessment to the health
Journal of Food Composition and Analysis, 2023
Bioactive Phytochemicals from Rapeseed (Brassica napus) Oil Processing By-products
Springer eBooks, 2023
Chemical Analysis of Composition of Raw Soybean Oil Deodorized Distillates by GC-MS
DOAJ (DOAJ: Directory of Open Access Journals), Jun 1, 2021
Journal of Supercritical Fluids, Mar 1, 2017
Supercritical carbon dioxide (SC-CO2) extraction was investigated for extraction of antioxidants ... more Supercritical carbon dioxide (SC-CO2) extraction was investigated for extraction of antioxidants from tamarind (Tamarindus indica L.) seed coat. Different combinations of pressure and temperature were used with and without ethanol as modifier. As temperature and pressure were increased, more antioxidants were extracted. Using ethanol as the modifier gave more extraction yield of antioxidant compounds. The SC-COZ extract with ethanol (30 MPa, 80 "C) was also a strong antioxidant for lard as well as linoleic acid autoxidation. These results suggest that the antioxidants included in tamarind seed coat can be extracted using SC-CO2 and that they may be used for increasing the shelf life of foods by preventing lipid peroxidation.
Effect of different levels of xanthan/guar mixture and chubak extract on rheological, thermal, sensory properties and micro structure of gelatin-free marshmallow
Nashrieh Shimi va Mohandesi Shimi Iran, 2021
Tayib date fruit marketing
همایش ملی اقتصاد تجاری سازی و فرآوری محصول خرما, 2020
Estimation of the Relative Stability of Vegetable Oils in Terms of the Accelerated Tests
Journal of Agricultural Science and Technology, 2010
Probiotic products highly affect the health of consumers by reducing the risk of heart attacks an... more Probiotic products highly affect the health of consumers by reducing the risk of heart attacks and improving the desirable microflora in the intestinal tract. In this study the effect of yogurt (500g/d for 3 wk) enriched with either Bifidobacterium bifidum or Lactobacillus acidophilus on the level of cholesterol, Low Density Lipoprotein (LDL) and High Density Lipoprotein (HDL) of serum and as well on the intestinal microflora were investigated in 24 healthy volunteers. Statistical analysis indicated that lower levels of cholesterol and HDL were found after consumption of either one of bio-yogurts as compared to the control states ( P<0.05), whereas changes of LDL were not significant. Also, in comparison with control periods the results of microbial counts indicated that the number of fecal coliforms excreted during the consumption of either one of the yogurt types were not noticeable, while the number of Bifidobacterium bifidum and Lactobacillus acidophilus increased significant...
Due to flavoring and antioxidant characteristics of herbs and essential oils in addition to their... more Due to flavoring and antioxidant characteristics of herbs and essential oils in addition to their vital role in preservation of foods, applying these antimicrobial compounds has met a growing interest in foo d industrial and related sciences. In addition, probiotic products highly affect the health of consumers by reducing risk of heart attacks and improving micro flora in intestinal tract. This study was designed to evaluate the effect of Mentha piperita and Ziziphora clinopodioides on growth of Lactobacillus acidophilus as yoghurt biostarter culture. Probiotic yoghurts produced in the standard procedure and essential oil of Mentha piperita and Ziziphora clinopodioides were added to inoculated milk in different concentration (0, 25, 40, 70, 100, 130 µg/L). All treatments were incubated at 42°C until medium acidity (amount of Lactic acid) reached to 0.6 %.Later than they were refrigerated at 4°C. Viability of Lactobacillus acidophilus during the storage of bio yoghurt at 4°c at diff...
Monitoring of pesticide and some metal residues in Mazafati date fruit cultivar and risk assessment to the health
Journal of Food Composition and Analysis
Effect of Dry Milk and Stevia Sweetener Contents on the Amount of Acrylamide and Chemical Properties of Donuts Products
Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentation
Journal of Food Science
Due to the uncontrolled fermentation process and unstable quality of naturally fermented leaf mus... more Due to the uncontrolled fermentation process and unstable quality of naturally fermented leaf mustard, inoculated fermentation is receiving more attention. Here, the physicochemical properties, volatile compounds, and microbial community in leaf mustard under natural fermentation (NF) and inoculated fermentation (IF) were analyzed and compared. The contents of total acid, crude fiber, and nitrite of leaf mustard were measured. Headspace‐solid phase microextraction–gas chromatography–mass spectrometry and orthogonal projection on latent structure–discriminant analysis were used to analyze the differences of volatile compounds in NF and IF leaf mustard. Moreover, Illumina MiSeq high‐throughput sequencing technology was employed to reveal the composition of microbiota. The results showed that the nitrite content in leaf mustard after IF (3.69 mg/kg) was significantly lower than that after NF (4.43 mg/kg). A total of 31 and 25 kinds of volatile components were identified in IF and NF, r...
Bioactive Phytochemicals from Cumin (C. cyminum) and Caraway (C. carvi) Oil Processing By-products
Reference series in phytochemistry, 2023
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Papers by razieh niazmand