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Hussain M.A.,Lincoln University at Christchurch | Hosseini Nezhad M.,Research Institute for Food Science and Technology | Sheng Y.,Lincoln University at Christchurch | Amoafo O.,Lincoln University at Christchurch
FEMS Microbiology Letters | Year: 2013

Lactobacilli occupy specific ecological niches, where they represent a major component of foods, human and animal microbial communities. Employing these bacteria in industrial fermentations or for human health benefits exposes them to certain life-threatening conditions where their ability to adapt plays a key role in their survival and continued microbial activity. Since the postgenomic era began, proteomics has become the first choice among research approaches available for environmental adaptation and stress response investigators. The latest developments in the applications of proteomics to understand physiological changes in Lactobacillus species under harsh conditions are remarkable. © 2013 Federation of European Microbiological Societies. Source


Sani A.M.,Islamic Azad University at Quchan | Kakhki A.H.,Research Institute for Food Science and Technology | Moradi E.,Islamic Azad University at Quchan
Nutrition and Food Science | Year: 2013

Purpose: The objective of this study was to determine the chemical composition of saffron's pollen. Design/methodology/approach: A 30 kg sample of saffron (Crocus sativus L.) was collected at the end of November from a farm in a village in the suburb of Gonabad, in Khorasan Razavi, in Iran. Then the pollens were separated from the flowers and stored at -15°C in airtight containers until the analyze. The proximate composition of the pollen was determined by using standard methods of food analysis. The samples of ash were used for the subsequent determination of potassium, magnesium, sodium, calcium, zinc, iron, copper and manganese by using atomic absorption. Findings: Results showed the chemical composition as follows: moisture (12.50 percent), ash (9.5 percent), crude fiber (7.4 percent), crude fat (5.8 percent), crude protein (23.6 percent) and total carbohydrate (20 percent). Saffron's pollen is a good source of minerals such as potassium (57,460 ppm), magnesium (3,357.5 ppm), sodium (1,100 ppm), calcium (600 ppm), zinc (100.75 ppm), iron (194 ppm), copper (53.2 ppm) and manganese (48.5 ppm). Originality/value: The composition and nutritional value of saffron's pollen had not been determined before. © Emerald Group Publishing Limited. Source


Najaf Najafi M.,Research Institute for Food Science and Technology | Najaf Najafi M.,Agricultural and Natural Resources Research Center of Iran | Hosaini V.,Islamic Azad University at Quchan | Mohammadi-Sani A.,Islamic Azad University at Quchan | Koocheki A.,Ferdowsi University of Mashhad
Food Hydrocolloids | Year: 2016

Balangu (Lallemantia royleana) seed contains valuable gum (BSG) which has good thickening property. The influence of L. royleana seed gum (0-0.3%) on characteristics of soybean oil (20-50%) in water emulsions stabilized by whey protein concentrate (WPC) (0.5-5%) was investigated using response surface methodology. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Increasing the gum concentration to a critical level decreased droplet particle size, creaming index and zeta potential while increased the emulsion polydispersity index and viscosity. Although WPC improved the fresh emulsion characteristics while after 28 of storage it had no stabilizing properties. Optimum formulation for a stable emulsion was found to be 0.15% BSG, 5% WPC and 50% oil content. At this point emulsion had lower particle size and creaming index. © 2016 Elsevier Ltd. Source


Afrasiabi A.,Research Institute for Food Science and Technology | Kobayashi A.,Osaka University
Vacuum | Year: 2013

Thermal barrier coatings (TBCs), which contain yttria stabilized zirconia (YSZ) are used as thermal insulation coatings on hot section components in gas turbine in order to increase operation temperature for higher efficiency. Hot corrosion is one of the main destructive factors in thermal barrier coatings (TBC s) which comes as a result of molten salt effect on the coating-gas interface. Hot corrosion behavior of two types of plasma sprayed TBCs was evaluated: a) usual YSZ (yttria stabilized zirconia) and b) layer composite of (YSZ/Al 2O 3) in which Al 2O 3 was as a top coat on YSZ layer. Hot corrosion tests were carried out on the surface of coatings in molten salt (Na 2SO 4 + V 2O 5) at 1050 C for 40 h. Spallation was observed in YSZ coating due to formation of monoclinic ZrO 2 and YVO 4 crystals as hot corrosion products. Alumina coating as outer layer in YSZ/Al 2O 3 reduced the penetration of molten salt into YSZ and resulted in the further resistance of TBC against hot corrosion. Also nanoindentation tests demonstrated that the hardness (H) and elastic modulus (E) of the usual TBC increased substantially after hot corrosion whereas these properties exhibited the less variations in YSZ/Al 2O 3. © 2012 Elsevier Ltd. All rights reserved. Source


Pourzaki A.,Toyohashi University of Technology | Mirzaee H.,Toyohashi University of Technology | Hemmati Kakhki A.,Research Institute for Food Science and Technology
Journal of Food Processing and Preservation | Year: 2013

High-voltage pulsed electric field (PEF) is a promising technology in food processing such as pasteurization, compression and extraction, etc. The present work was devoted to investigation of the effect of PEFs on saffron major components extraction. Major components are color (crocin), flavor (safranal) and taste (picrocrocin). Experiments temperature was fixed at 25C. It has been shown that PEF caused an increase of 14.1% in color, 15.5% in bitterness and 10.2% in taste by voltage of 5kV, pulse number of 100 pulses and pulsewidth of 35μs according to ISO 3632-2. Also, it was achieved that PEF caused an increase in component extraction of saffron pomace 5.76% in color, 7.5% in bitterness and 5.9% in taste, by condition of pulse number=35, pulsewidth=100μs and electric field strength of 5kV. The study results show that effective component extraction of saffron stigma and its pomace can be influenced considerably by PEF major parameters. PRACTICAL APPLICATIONS: High-voltage pulsed electric field (PEF) is a promising technology in food processing such as pasteurization, compression and extraction, etc. The present work was devoted to investigation of the effect of PEFs on saffron major components extraction. Major components are color (crocin), flavor (safranal) and taste (picrocrocin). Experiments temperature was fixed at 25C. It has been shown that PEF caused an increase of 14.1% in color, 15.5% in bitterness and 10.2% in taste by voltage of 5kV, pulse number of 100 pulses and pulsewidth of 35μs according to ISO 3632-2. Also, it was achieved that PEF caused an increase in component extraction of saffron pomace 5.76% in color, 7.5% in bitterness and 5.9% in taste, by condition of pulse number=35, pulsewidth=100μs and electric field strength of 5kV. The study results show that effective component extraction of saffron stigma and its pomace can be influenced considerably by PEF major parameters. © 2012 Wiley Periodicals, Inc. Source

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