Kazem Alirezalu
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View article: The role of plant oils/lipids as innovative fat replacers in various food products: A review
The role of plant oils/lipids as innovative fat replacers in various food products: A review Open
Due to growing demands for palatable and nutritious food products, liquid plant oils are structured into oleogels and emulsion gels as fat replacers to mimic the physical state of saturated fats. This work reviews the methods of structurin…
View article: Phytochemical and morpho-physiological response of Melissa officinalis L. to different NH4+ to NO3 ratios under hydroponic cultivation
Phytochemical and morpho-physiological response of Melissa officinalis L. to different NH4+ to NO3 ratios under hydroponic cultivation Open
The findings of present study suggest that the management of NH4+ to NO3̄ ratios in nutrient solutions could contribute to improving growth, physiological and phytochemical properties of M. officinalis. The plants trea…
View article: Optimizing nitrite content in powders from plasma-activated egg whites for meat preservation using response surface methodology
Optimizing nitrite content in powders from plasma-activated egg whites for meat preservation using response surface methodology Open
View article: Enhancement of sausages shelf life using natural antimicrobials and propolis extract
Enhancement of sausages shelf life using natural antimicrobials and propolis extract Open
View article: Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality
Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality Open
View article: Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate–Maltodextrin
Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate–Maltodextrin Open
This study focused on the characterization of emulsions and microparticles encapsulating Chavir essential oil (EO) by application of modified whey protein concentrate–maltodextrin (WPC-MD). Different physical, chemical, morphological, ther…
View article: Ensemble machine learning as a mathematical approach to predict high-voltage electric field-assisted removal of color and oxidative indices from soybean oil using the activated porous electrodes
Ensemble machine learning as a mathematical approach to predict high-voltage electric field-assisted removal of color and oxidative indices from soybean oil using the activated porous electrodes Open
Porous electrode materials provide a large surface area for electrochemical reactions and facilitate ion transport efficiently. By optimizing the design and properties of porous electrodes, it is possible to enhance the bleaching performan…
View article: <i>Acheta domesticus</i> (house cricket) as human foods ‐ An approval of the European Commission ‐ A systematic review
<i>Acheta domesticus</i> (house cricket) as human foods ‐ An approval of the European Commission ‐ A systematic review Open
Entomophagy (consumption of insects) has been proposed as one of the important solutions to the food crisis caused by population growth. Despite a long history of insect consumption, numerous challenges have arisen that question the feasib…
View article: Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract Open
This study assessed the impact of calcium alginate (CA) film embedded with ε-polylysine nanoparticles (ε-PL-NPs) at concentrations of 500 and 1000 mg/L, or nisin nanoparticles (Ni-NPs) at 100 and 200 mg/L, both combined with beetroot extra…
View article: The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat
The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat Open
The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium‐alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for…
View article: Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma
Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma Open
The effect of blood plasma powder (2.5, 5, and 7.5% w/w in water) activated using non-thermal atmospheric plasma (T1, T2, and T3, respectively) was investigated as a nitrite source in the production of restructured beef jerky. A group with…
View article: Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite
Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite Open
The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source of nitrites in the meat industry. As egg white is a versatile and cost-effective ingredient commonly used to improve the texture of meat produ…
View article: Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet
Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet Open
This study aimed for the application of active chitosan coating incorporating yarrow essential oil (YEO) together with the development of an on-package sensor label based on bromocresol purple (BCP) and methyl red (MR) for shelf-life exten…
View article: Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil
Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil Open
The present study aimed to optimize the formulation of buckwheat/lentil gluten‐free beverages fermented with Lactobacillus plantarum and Bifidobacterium bifidum . Physicochemical parameters of 14 different beverages, such as pH, acidity, t…
View article: The effect of different ammonium to nitrate ratios on antioxidant activity, morpho-physiological and phytochemical traits of Moldavian balm (Dracocephalum moldavica)
The effect of different ammonium to nitrate ratios on antioxidant activity, morpho-physiological and phytochemical traits of Moldavian balm (Dracocephalum moldavica) Open
View article: Combined effects of calcium‐alginate coating and <i>Artemisia fragrance</i> essential oil on chicken breast meat quality
Combined effects of calcium‐alginate coating and <i>Artemisia fragrance</i> essential oil on chicken breast meat quality Open
The objective of the present study was to evaluate the effects of calcium‐alginate (CA) containing Artemisia fragrance essential oils (AFEOs) as a potential antioxidant and antimicrobial coating on quality attributes and shelf life of chic…
View article: Combined enzymatic degradation of dextran and starch towards enhancement of the raw cane sugar juice filtration efficiency
Combined enzymatic degradation of dextran and starch towards enhancement of the raw cane sugar juice filtration efficiency Open
By assessing the polarization, colour, dextran, starch, phenols, proteins, melassigenic cations (Na+, K+) and Ca2+, reducing sugars and pH, presented study evaluates the main factors influencing non-sugars content and juice filterability i…
View article: Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes
Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes Open
The present study evaluates the contents in bioactive compounds, antioxidant activity, oil content and fatty acid composition of Capparis spinosa seeds. Samples were collected from 5 different habitats (AH: Ahar; KU: Kurdistan; U1, U2 and …
View article: Improvement of the antioxidant activity, phytochemicals, and cannabinoid compounds of <i>Cannabis sativa</i> by salicylic acid elicitor
Improvement of the antioxidant activity, phytochemicals, and cannabinoid compounds of <i>Cannabis sativa</i> by salicylic acid elicitor Open
Recently, due to the valuable and high level of phytochemical compounds such as cannabinoids and other secondary metabolites, the cultivation of Cannabis sativa has increased in the world. The current study was conducted to evaluate the po…
View article: Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage
Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage Open
The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of o…
View article: Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage
Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage Open
Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. I…
View article: Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails
Impact of Ginger Root Powder Dietary Supplement on Productive Performance, Egg Quality, Antioxidant Status and Blood Parameters in Laying Japanese Quails Open
Medicinal plants with antibacterial effects have been used by humans for centuries. In the recent decade, due to the development of antibiotic resistant strains, many studies have focused on the use of natural compounds as feed additives i…
View article: Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage
Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage Open
The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken …
View article: The Effect of Dietary Supplementation with Inorganic or Organic Selenium on the Nutritional Quality and Shelf Life of Goose Meat and Liver
The Effect of Dietary Supplementation with Inorganic or Organic Selenium on the Nutritional Quality and Shelf Life of Goose Meat and Liver Open
Ninety-six male goslings were allocated and assigned to treatment using a completely randomized design. Dietary treatments included a basal diet consisting of corn, wheat, and soybean meal with either no additional selenium (CON), 0.3 mg/k…
View article: Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets
Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets Open
The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and …
View article: Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese
Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese Open
The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these charac…
View article: Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails
Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails Open
The effect of dietary supplementation with VE and Se on the laying productive performance, immunity, and the quality parameters of fresh and stored eggs was assessed. For this study, five treatments, namely control (basal diet), control pl…
View article: Evaluation of physicochemical and quality properties of honeys from East Azarbaijan region
Evaluation of physicochemical and quality properties of honeys from East Azarbaijan region Open
View article: Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E
Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E Open
The present study was carried out to investigate the effect of dietary vitamin E on growth performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four one-day-old male geese were selected from 1200 goose …
View article: Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications
Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications Open
Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quit…