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Your search keyword '"Hashemi, Seyed Mohammad Bagher"' showing total 37 results
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37 results on '"Hashemi, Seyed Mohammad Bagher"'

16. Impact of novel processing techniques on the functional properties of egg products and derivatives: a review

Author

Afraz, Muhammad Talha, Khan, Moazzam Rafiq, Roobab, Ume, Mohd Adzahan, Noranizan, Tiwari, Brijesh K., Rashid, Muhammad Tayyab, Inam-ur-Raheem, Muhammad, Hashemi, Seyed Mohammad Bagher, Aadil, Rana Muhammad, Afraz, Muhammad Talha, Khan, Moazzam Rafiq, Roobab, Ume, Mohd Adzahan, Noranizan, Tiwari, Brijesh K., Rashid, Muhammad Tayyab, Inam-ur-Raheem, Muhammad, Hashemi, Seyed Mohammad Bagher, and Aadil, Rana Muhammad

Abstract

Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf‐life of egg components is known to have adverse effect on heat‐sensitive proteins leading to protein denaturation and aggregation thus, reducing the required functional, technological, and overall quality of egg proteins and other constituents. Therefore, the current challenge is to identify novel processing techniques that not only improve the intrinsic functional properties of eggs or its components, but also improve the quality of the product. This review focuses on the use of technologies such as ultrasound, pulsed electric field, high‐pressure processing, radiofrequency, ultraviolet light, microwave, and cold plasma for egg products. These novel technologies are known for their advantages over thermal treatments especially in protecting the heat sensitive nature and retaining the overall quality of the egg and egg products. Availability of alternatives processing has significantly improved the structural properties, techno‐functional, nutritional and as well improving the safety egg and egg products. PRACTICAL APPLICATION: Eggs are consumed worldwide as whole egg or in some cases, consumed partly as egg whites or egg yolks. Egg components with improved techno‐functional properties can be used in various food industries (such as baking, confectionery, and culinary preparation, etc.). Value addition of new products can be achieved through modification of egg proteins. Additionally, these techniques also provide microbial safety and have a reduced impact on nutritional content and overall food quality.

Published
2020

37. Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil

Author

Reza Esmaeilzadeh Kenari, Amin Mousavi Khaneghah, Francisco J. Barba, Javad Tavakoli, Seyed Mohammad Bagher Hashemi, Riccardo Amorati, Ryszard Amarowicz, Tavakoli, Javad, Hashemi, Seyed Mohammad Bagher, Mousavi Khaneghah, Amin, Barba, Francisco J., Amorati, Riccardo, Esmaeilzadeh Kenari, Reza, and Amarowicz, Ryszard

Subjects
Unsaponifiable matter, food.ingredient, Tocotrienol, General Chemical Engineering, 010401 analytical chemistry, Organic Chemistry, 04 agricultural and veterinary sciences, Antioxidant compound, Total polar compound, 040401 food science, 01 natural sciences, Soybean oil, 0104 chemical sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, chemistry, Unsaponifiable, Conjugated diene value, Chemical Engineering (all), Pistacia khinjuk, Food science, Kolkhoung hull oil
Abstract

Increasing consumer awareness for all natural products has quickly led to growing research on new resources of potent and profitable natural antioxidants. In this context, for the first time, the Kolkhoung hull oil (KHO) (Pistacia khinjuk)-unsaponifiable matters (USM) (UHO) (100, 200, and 400 mg kg−1) were incorporated into refined soybean oil (RSO) and the oxidative stability of prepared oils was measured during 32 hours of frying. Then, the obtained results (oxidative stability) were compared to the samples containing tert-butyl hydroquinone (TBHQ) (100 mg kg−1) as a common synthetic antioxidant. According to the results of oxidative stability assays of acid values, conjugated diene values and carbonyl values, and total polar compounds, the incorporation of UHO, particularly at a concentration of 200 mg kg−1, was more efficient in improving the oxidative stability compared to TBHQ. The tocol content of KHO (2043.4 mg kg−1) was higher than the reported amounts of other conventional edible oils. Furthermore, by incorporation of UHO into RSO, as compared with TBHQ, a better protection of naturally occurring antioxidants (tocopherols and sterols) was found after adding UHO to RSO. This fact was mainly attributed to the UHO's tocotrienol fraction. Hence, the USM of KHO can be used as a potent antioxidant to improve the oxidative stability of frying oils.

Published
2018
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