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Survival and Activity of 5 Probiotic Lactobacilli Strains in 2 Types of Flavored Fermented Milk
Yasaman Sadaghdar,Amir Mohammad Mortazavian,Mohammad Reza Ehsani 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1
The viability of 5 probiotic lactobacilli strains (Lactobacillus acidophilus LA-5, Lactobacillus casei L01,Lactobacillus casei LAFTI L26, Lactobacillus paracasei Lcp37, and Lactobacillus rhamnosus HN001) was assessed in 2 types of probiotic flavored drink based on fermented milk during 21 days of refrigerated storage (5oC). Also,changes in biochemical parameters (pH, titrable acidity,and redox potential) during fermentation as well as the sensory attributes of final product were determined. Among the probiotic strains, L. casei LAFTI L26 exhibited the highest retention of viability during refrigerated storage period, while L. acidophilus LA-5 showed the highest loss of viability during this period. The decline in cell count of probiotic bacteria in strawberry fermented milk was significantly greater compared to peach fermented milk. In an overall approach, peach fermented milk containing L. casei LAFTI L26 was selected as the optimal treatment in this study in both aspects of viability and sensory accpeptibility.
Pectin purification from plant materials
Fatemeh Baghdadi,Kooshan Nayebzadeh,Mehrnaz Aminifar,Amir Mohammad Mortazavian 한국고분자학회 2023 Macromolecular Research Vol.31 No.8
Pectin, an intricate anionic polysaccharide, is found in the middle lamella of higher plants’ cell walls. It is employed as a gelling agent, thickener, stabilizer, and dietary fiber due to its unique properties. To obtain this carbohydrate polysaccharide, it must be extracted from its sources, namely different parts of fruits and vegetables, in various ways. After the extraction process, owing to the presence of other cell wall constituents such as cellulose microfibrils, hemicellulosic materials, starches, and lignin in the crude aqueous extract, varying methods are used to purify pectin. These methods are predominantly based on the disruption of pectins and solvent molecules interactions (e.g., alcohol precipitation or drying) as well as the complex formation of anionic pectins and cationic materials (e.g., pectin–protein and pectin–metal complexes). Each purification method leads to obtaining pectins with distinctive chemical configurations and characteristics due to the difference in their separation mechanisms. These differences can be in terms of the amounts of sugar contents, galacturonic acid, degree of methylation, the size of isolated pectic fractions, and so forth. Each method has some advantages and disadvantages, and the selection of each method should be based on the costs, needs, and characteristics of the desired pectin.
Sharifiarab Gholamali,Mehraie Abbas,Arabameri Majid,Shariatifar Nabi,Mortazavian Amir M.,Moazzen Mojtaba,Sohrabvandi Sara 한국응용생명화학회 2022 Applied Biological Chemistry (Appl Biol Chem) Vol.65 No.3
Polycyclic aromatic hydrocarbons (PAHs) are dangerous environmental compounds that are sometimes found in food. The objective of present study was to measure the level of 16 PAHs in bottled water samples (non-carbonated or drinking, mineral, carbonated and carbonated flavored water) in Tehran by using magnetic solid-phase extraction and gas chromatography–mass spectrometry (MSPE/GC–MS) method. The limit of detections (LOD), limit of quantifications (LOQ) and recovery of PAH compounds were 0.010–0.210, 0.03–0.700 μg/L and 92.5–103.4%, respectively. The results showed that the mean of total PAHs in samples was 2.98 ± 1.63 µg/L and the mean of Benzo[a]pyrene (BaP) was 0.08 ± 0.03 µg/L, which were lower than standard level of the US-EPA (0.2 µg/L, BaP in drinking water). Also, our results showed that carbonated flavored water had maximum mean of total PAHs (4.95 ± 0.8 µg/L) and mineral water had minimum mean of total PAHs (1.24 ± 0.8 µg/L). The Monte Carlo method was applied to calculate the Estimated Daily Intake (EDI) and Incremental Life Cancer Risk (ILCR) indexes. In all samples, the rank order of the estimated CDI values based on the 95 percent percentile was F > B(a)A > Ace > Fl > Na > Ph > B(b)F > B(k)F > B(a)P > P > Ac > A. The cancer risk and uncertainty analysis of 95th Percentile for bottled waters studied gave values lower permissible limit of 10 −6 , indicating not pose a serious concern to humans.
Reza Mohammadi,Mojtaba Yousefi,Zahra Sarlak,Nagendra Prasad Shah,Amir Mohammad Mortazavian,Ehsan Sadeghi,Maryam Zabihzadeh Khajavi 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.3
In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition (ABY- 1, MY-720, and YO-Mix 210; all of them containing Lactobacillus acidophilus, Bifidobacterium lactis, and yogurt cultures) on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink during incubation and refrigerated storage were investigated. It was found that the shortest fermentation time, greatest mean pH drop rate, and mean acidity increase rate were related to the 50:50/ABY treatment. 25:75/ABY and 25:75/MY treatments exhibited the highest viability of B. bifidum and/or L. acidophilus at the end of 21 days of refrigerated storage. The influence of the type of starter culture composition on the sensory properties of the final products was not significant. Based on microbial and sensory evaluations, using the 50:50 ratio with each type of culture composition was considered as the most suitable treatment.
Application of Saccharomyces rouxii for the Production of Non-alcoholic Beer
Sarah Sohrabvandi,Seyed Hadi Razavi,Seyed Mohammad Mousavi,Amir Mortazavian,Karamathollah Rezaei 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.5
Successive application of Saccharomyces cerevisiae DSM 70424 and Saccharomyces rouxii DSM 2535 or DSM 2531 in the production of non-alcoholic beer was investigated. The aim of the study was to consider the impact of the 2 mentioned strains of S. rouxii on the reduction of alcohol content in wort fermented at 12 or 24℃ for 96 hr, applying periodic aeration. The 2 S. rouxii strains were added at the 48<SUP>th</SUP> hr of fermentation after thermal inactivation of S. cerevisiae cells. The greatest alcohol decrease rate was observed for the treatment containing S. rouxii DSM 2535-fermented at 24℃ (from 1.56 to 0.36%). The concentration of acetaldehyde, diacetyl, and 2,3-pentandione, that have a key role in appearance of ‘wort’ and ‘buttery’ off flavors, were significantly lower in S. rouxii-containing treatments fermented at 24℃. S. rouxii-containing treatment fermented at 24℃ showed slightly lower overall flavor acceptability compared to S. cerevisiae-containing treatment fermented at the same temperature. Such score was improved for the products obtained at 12℃.
Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC
Mehrdad Mohammadi,Tirang-Reza Neyestani,Nasim Sadeghnia,Mohammad-Hossain Azizi,Amir Mohammad Mortazavian 한국공업화학회 2014 Journal of Industrial and Engineering Chemistry Vol.20 No.4
The effects of xanthan gum (XG) and (carboxymethyl cellulose (CMC) (5–20 g kg-1) on the quality parameters of gluten-free flat bread, based on rice flour were investigated. Increase in CMC concentration yielded bigger gas cells, leading to better crumb porosity. Formula 3 (F3), containing 15 g kg-1 XG and formula 10 (F10), containing 10 g kg-1 CMC and 10 g kg-1 XG resulted in the highest dough yield (P < 0.05) and bread yield, respectively, and F10 showed the lowest bread weight loss (P < 0.05). F10, followed by, F3 were the best and most acceptable (P < 0.05) formulae, compared to all the others.
Development of gluten-free bread using guar gum and transglutaminase
Mehrdad Mohammadi,Mohammad-Hossain Azizi,Tirang R. Neyestani,Hedayat Hosseini,Amir Mohammad Mortazavian 한국공업화학회 2015 Journal of Industrial and Engineering Chemistry Vol.21 No.1
The effects of guar gum (20 and 30 g kg 1) in combination with microbial transglutaminase (TGase) (0, 1and 10 u g 1 pro) on the quality parameters of gluten-free bread, based on rice flour were investigated. Incorporation of guar gum significantly increased specific volume, leading to lower crumb hardness onthe baking day compared with control (P<0.05). Addition of 1 u g 1 pro of TGase caused appropriatecrumb texture and increase in TGase concentration yielded higher crumb hardness. G3T1 formula,containing 30 g kg 1 of guar gum and 1 u g 1 pro of TGase was the best formulae, compared to all theothers.