Publications by authors named "Alireza Mousakhani Ganjeh"
Article Synopsis
- The paper reviews recent studies on how high pressure processing (HPP) and hyperbaric storage (HS) affect lipid oxidation in various foods.
- It finds that HPP increases lipid oxidation in highly perishable foods, while HS, using lower pressure for longer durations, alters the balance of oxidation products, reducing oxidation during storage.
- The research emphasizes the necessity for a complete analysis of all types of oxidation products, rather than focusing on individual indicators, to better understand lipid oxidation processes.
This study aimed to evaluate hyperbaric storage at room temperature (75-200 MPa, 30 days, 18-23 °C, HS/RT) on spores in brain-heart infusion broth (BHI-broth) at pH 4.50, 6.00, and 7.
View Article and Find Full Text PDFThe aim of this study was the fabrication of stable encapsulated cumin essential oil using ionic gelation method and its application in mayonnaise as a natural antioxidant. The obtained nanoparticles exhibited a positively charged surface with diameters ranging from 269 to 326 nm. In addition, results from encapsulation efficiency demonstrated that excess concentration of initial essential oil reduced the amount of entrapped essential oil.
View Article and Find Full Text PDFUnlabelled: The aim of this study was to evaluate the effect of Angum gum (AnG) alone and in combination with tragacanth gum (TG) on the stability, texture, sensory, and rheological properties of tomato ketchup. AnG, TG, and Angum gum and tragacanth gum mixture (AnGT; 1:1 ratio) were added at levels of 0.5, 1, and 1.
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