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RISS 인기검색어
- 검색키워드
- 저자 : Mohammad Hojjati (검색결과 5 건)
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Mohammad Hojjati,Seyed Hadi Razavi,Karamatollah Rezaei,Kambiz Gilani 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.1
Microencapsulation of canthaxanthin produced by Dietzia natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS) as a wall material by spray drying method was studied. The SSPS showed very good ability for microencapsulation of canthaxanthin due to its emulsifying properties. The effects of the ratios of core to wall on characteristics of microcapsules were investigated at ratios of 0.25, 0.50, 0.75, and 1.00. The best ratio of core to wall was 0.25 because the microcapsules prepared with this ratio had the smallest size in droplets (0.78 μm) and microcapsules (7.94 μm), also they had the highest microencapsulation efficiency (90.1%) and the lowest losing during process (10.3%). The stability of microcapsules was examined at 25ºC in light and dark during 16 weeks of storage. The degradation of canthaxanthin was more retarded by microencapsulation and greater canthaxanthin stability was observed in dark than light condition. The results showed the oxidation was more suppressed for the microcapsules prepared from the emulsion having smaller droplets.
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Effects of Microwave Roasting on Physicochemical Properties of Pistachios (Pistaciavera L.)
Mohammad Hojjati,Luis Noguera-Artiaga,Aneta Wojdyło,Ángel Antonio Carbonell-Barrachina 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
Effects of 480 and 640 W power levels and 2, 3 and 4 min for roasting of pistachios using microwaves (MW) on the physicochemical properties of pistachios in comparison with an Iranian traditional method of soaking in salty water and drying under hot-air at 135℃ for 20 min were investigated. MW roasting of pistachios decreased water activity values, producing a softer nut. Twenty one volatile compounds were identified in roasted pistachios using GC-MS. The highest volatile concentration and sensory odor intensity scores were observed for hot air roasted pistachios and MW at 640 W for 4 min. Roasting reduced the force needed to cut pistachios. Unsaturated fatty acid contents in MW roasted pistachios were higher (82.0%) than in hot-air produced nuts (74.7%). Total phenolic content values increased with roasting time and with the MW power level. Pistachios can be successfully roasted using microwaves as a fast and economical method.
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Fatemeh Mosallaie,Hossein Jooyandeh,Mohammad Hojjati,Ali Fazlara 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.6
The present study was conducted to investigatethe ability of two probiotic strains, L. acidophilus PTCC1643 and L. rhamnosus PTCC 1637, to bind aflatoxin B1(AFB1, 20 ng/ml) in comparison with yogurt starter cultures,at equal bacterial count (* 109 LogCFU/ml) duringa 21-day storage period at 4 C. All assessed treatmentsexhibited high percentages of AFB1-binding, ranged from64.56 to 96.58%. However, the ability of probiotic bacteriawas statistically higher than yogurt starter cultures. Aflatoxinbinding ability of the selected lactic acid bacteria wasdependent on both time and bacteria species. The highestand the lowest percentages of AFB1-removal was observedat 11th day of cold storage by L. rhamnosus(96.58 ± 3.97%) and at the first day of storage for yogurtstarter cultures (64.56 ± 5.32%), respectively. The stabilityof bacterial cells-AFB1 complex was remarkable, sinceonly 0.84–26.75% of bounded AFB1 was released frombacterial cells after 3 times washing during the storageperiod.
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Maryam Kabiri,Shahriar Hojjati Emami,Mohammad Rafinia,Mohammadreza Tahriri 한국물리학회 2011 Current Applied Physics Vol.11 No.3
The aim of this study, is synthesis of an absorbable hemostat gelatin sponge crosslinked with 1-ethyl-3-(3-dimethyl aminopropyl) carbodiimide (EDC). The effects of various gelatin contents and crosslinking agent concentrations, freezing temperature on the mechanical properties, rate of biodegradation in 24 h,hemolytic ability and cell viability of sponges were investigated. The results of scanning electron microscopy (SEM) showed that freezing temperature had a significant effect on the structure and density of sponges. SEM views of the sponges demonstrated that they have pores with mean diameters of 180―280 μm. Fourier transform infrared (FTIR) spectra indicated that there is no residual of the crosslinking agent in the structure of final gelatin sponges because of C―N bonds (urea derivatives) absence. The sample with 1% gelatin and 0.05% EDC freezed at ―25 ℃ (before freeze-drying) showed more than 0.37 cm^-1 UV absorption of hemoglobin or blood clotting in half an hour. The compression modulus of the same sample was more than 150 kPa and percentage of degradation was about 28% in 24 h.
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Effect of Chlorella vulgaris on Liver Function Biomarkers: a Systematic Review and Meta-Analysis
( Samira Yarmohammadi ),( Reza Hosseini-ghatar ),( Sahar Foshati ),( Mojgan Moradi ),( Niloofar Hemati ),( Sajjad Moradi ),( Mohammad Ali Hojjati Kermani ),( Mohammad Hosein Farzaei ),( Haroon Khan ) 한국임상영양학회 2021 Clinical Nutrition Research Vol.10 No.1
This study presents a comprehensive systematic review and meta-analysis of randomized controlled trials (RCTs) on Chlorella vulgaris (C. vulgaris) supplementation and liver function biomarkers. Pertinent studies were identified using Scopus, ISI Web of Science, PubMed, and Cochrane library databases up to August 2020. Mean differences were pooled using a random-effects model. Pooling 7 RCTs together showed that C. vulgaris supplementation led to a significant reduction of serum aspartate aminotransferase (AST) levels (weighted mean difference [WMD], -9.15 U/L; 95% confidence interval [CI], -16.09, -2.21), but not alanine aminotransferase (ALT) or alkaline phosphatase (ALP) levels compared to the placebo consumption. Subgroup-analysis indicated that C. vulgaris supplementation had more effect on AST decreasing among non-alcoholic fatty liver disease patients (WMD, -16.42 U/L; 95% CI, -29.75, -3.09) than others. Furthermore, subgroup analysis based on kind of supplementation showed that C. vulgaris supplementation significantly decreased ALT levels (WMD, -4.65 U/L; 95% CI, -8.88, -0.42) compared with the placebo, but not metformin consumption. It seems that C. vulgaris supplementation mainly affects AST levels rather than ALT and ALP levels, however, as mentioned the effect of C. vulgaris on those enzymes might be context-dependent. Therefore, further investigations with a large number of patients as well as on different disorders are necessary and can provide more definitive evidence.
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