Soleiman Abbasi

Tarbiat Modares University

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Co-Authors

Fatemeh Azarikia

University of Tehran

Martin G. Scanlon

University of Manitoba

Mohsen Barzegar

Tarbiat Modares University

Atefeh Amiri

Mashhad University of Medical Sciences

Negin Yousefi

Tarbiat Modares University

Hamidreza Alighourchi

Tarbiat Modares University

Eric Dickinson

University of Leeds

Hamid Ezzatpanah

Islamic Azad University, Science and Research Branch

Mohammad Nejatian

Baqiyatallah University of Medical Sciences

Somayeh Rahimi

Iranian Research Organization for Science and Technology

Cooperative Institutions

Tarbiat Modares University

Universidad Autónoma de Coahuila

Tehran University of Medical Sciences

University of Tehran

Islamic Azad University, Tehran

Universidade Federal dos Vales do Jequitinhonha e Mucuri

Islamic Azad University, Science and Research Branch

University of Tabriz

Tecnológico Nacional de México

University of Agriculture Faisalabad

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Influence of microwave-microencapsulated citric acid on some sensory properties of chewing gum

Journal of Microencapsulation (2008)

Soleiman Abbasi Somayeh Rahimi Mohammad Hossein Azizi

Over the past few decades, microwave processing and its high potential capabilities have attracted food scientists. Application of microwave for microencapsulation is an innovative and new method in which the shell, due to having different dielectric constant, can fuse and cover core. In this research, the citric acid powder at various size ranges was microencapsulated by casein and inulin, using a domestic microwave oven. Then, for sensory evaluation purposes, they along with uncoated citric acid and commercial microcapsules were incorporated in chewing gum formulation. The qualitative and quantitative evaluations revealed the potential capability of this technique at micronized scales. Moreover, findings on some sensory characteristics showed practical and efficient applicability of inulin-coated microcapsules in chewing gum where its sensory scores were competitive and even much better than commercial ones. In addition, these observations elucidate a new approach for producing functional, nutritional and dietetic chewing gums.

10.1080/02652040802173677

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Citations (20)

PRODUCTION OF LOW-ENERGY PREBIOTIC DARK CHOCOLATE USING INULIN, POLYDEXTROSE, AND MALTODEXTRIN

Iranian Journal of Nutrition Sciences and Food Technology (2013)

S H Bitaraf Soleiman Abbasi Z Hamidi

Prebiotic

Polydextrose

Maltodextrin

Dark chocolate

Low calorie

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Citations (14)

FORMATION OF SOLUBLE COMPLEXES OF MILK PROTEINS–SOLUBLE FRACTION OF IRANIAN NATIVE GUMS AND INVESTIGATION OF THE EFFECT OF BIOPOLYMERS CONCENTRATION ON PHASE BEHAVIOR OF SYSTEMS

Fatemeh Azarikia Soleiman Abbasi Z Hamidi M H Azizi

Fraction (chemistry)

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Effect of ultrasonic waves on pasteurization of sour cherry juice

International Journal of Biosciences (IJB) (2013)

Bahram Hosseinzadeh Samani Mohammad Hadi Khoshtghaza S. Minaee Soleiman Abbasi

The objective of this study was to explore the effects of ultrasound probe diameter, reactor diameter, and juice level in the reactor upon effectiveness of ultrasound waves on decontamination of sour cherry juice. Results showed that the effects of probe diameter, reactor diameter and reactor height were significant (P<0.01). In addition, by increasing the probe diameter from 30 to 40 mm no significant effect was seen in reactors with 65 and 75 mm diameter; however, for 85 mm diameter reactor, the effect of ultrasound waves diminished and, as a result, the total microbial count increased. Increasing the probe diameter from 20 to 30 and then 40 mm, on the average decreased the total microbial count by 15% and 5%, respectively. This effect was obvious at 85 mm diameter, and any increase in height steepened the slope of total microbial count. Finally, using the response surface method (RSM), optimum values were obtained for reactor diameter, reactor height, and probe diameter.

Pasteurization

Fruit juice

10.12692/ijb/3.12.193-200

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Citations (9)

Use of optimal temperature and modified atmosphere for quality preservation of Sayer date fruits (Phoenix dactylifera l.).

Proceedings of the International Agricultural Engineering Conference, Bangkok, Thailand, 3-6 December 2007. Cutting edge technologies and innovations on sustainable resources for world food sufficiency. (2007)

Zeinab Dehghan‐Shoar Zohreh Hamidi‐Esfahani Soleiman Abbasi V. M. Salokhe H. P. W. Jayasuriya

Phoenix dactylifera

Modified atmosphere

Phoenix

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Quantifying the influence of seed priming on germination and growth traits of Bitter gourd (Momordica charantia L.) varieties

Journal of agriculture and biology. (2024)

Soleiman Abbasi Noor-un-Nisa Memon Tahira Abbas Waqas Ahmad Sumreen Anjum

The uniform and quick germination of seeds is crucial for better growth, yield and quality traits of vegetable crops. Likewise, the seeds of the bitter gourd have a thick and hard seed coat, germination and field emergence are always problematic for this crop. One of the best, economical, readily available,method for reducing seed dormancy and promoting germination is pre-sowing seed treatment. Therefore, a field trail was conducted at Horticultural Garden, Sindh Agriculture University, Tandojam to explore the efficacy of seed primimg on bitter gourd germination and growth attributes. The experiment was run in a Randomized Complete Block Design (RCBD), consisted of two varieties, Karan and Jaunpur-I, and two priming sources, zinc solutions (0.1%, 0.3%, 0.5%, and 0.7% w/v) and distilled water. The seeds were primed for 24 hours. Additionally, the untreated seeds were used as control. The results revealed that seed priming treatments significantly influenced bitter gourd's growth traits (P<0.05), except for pH, TSS, ash, and moisture. Moreover, increasing zinc concentrations were associated with a decreasing pattern in seed germination and growth-related attributes. The optimal results were achieved with 0.1% zinc priming, showed 90% seed germination, minimum flowering time (44.33days), fresh fruit weight (152.57g), fruit length (18.54cm), fruit diameter (18.7cm), and fruit plant-1(39.17). Notably, all parameters, except seed germination percentage, aligned closely with results obtained from distilled water priming. The varietal comparison revealed non-significant differences in most parameters except fresh fruit weight and pH, while the interaction between bittergourd varieties and seed priming treatments significantly influenced fruit length and fruits plant-1. The study concluded that seed priming with the lowest concentration of 0.1% zinc effectively enhanced bittergourd germination and growth attributes. However, for optimal growth, zinc priming at 0.1% could be replaced by priming in distilled water.

Bitter gourd

Priming (agriculture)

10.55627/agribiol.002.02.0975

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Lycopene microemulsion storability: monitoring colour and rheological properties

International nano letters. (2020)

Atefeh Amiri Soleiman Abbasi

Turbidity

Browning

Hue

10.1007/s40089-020-00301-1

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Citations (9)

Stability assessment of lycopene microemulsion prepared using tomato industrial waste against various processing conditions

Journal of the Science of Food and Agriculture (2017)

Atefeh Amiri Soleiman Abbasi

Abstract BACKGROUND Green separation techniques are growing at a greater rate than solvent extraction as a result of the constant consumer drive to ‘go natural’. Considering the increasing evidence of the health benefits of lycopene and massive tomato industrial waste, in the present study, lycopene was extracted from tomato industrial waste using microemulsion technique and its mean droplet size and size distribution was determined. Moreover, the effects of pasteurization, sterilization, freeze–thaw cycles and ultraviolet ( UV ) irradiation on the thermodynamic stability, turbidity and lycopene concentration of the lycopene microemulsion were monitored. RESULTS Freeze–thaw cycles, pasteurization and short exposure to UV irradiation showed no or negligible influence on lycopene content and turbidity of the microemulsion. However, long exposure to UV (260 min) reduced the lycopene content and turbidity by 34% and 10%, respectively. HHST (higher‐heat shorter‐time) and sterilization also reduced lycopene content (25%) and increased turbidity (32%). CONCLUSION The lycopene microemulsion showed satisfactory stability over a process where its monodispersity and nanosize could be of potential advantage to the food and related industries. Regarding the carcinogenicity of synthetic colourants, potential applications of the lycopene microemulsion include in soft drinks and minced meat, which would result in a better colour and well‐documented health‐promoting qualities. © 2017 Society of Chemical Industry

Turbidity

Microemulsion

Pasteurization

Sterilization

10.1002/jsfa.8368

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Citations (32)

Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions

Journal of Food Science and Technology (2014)

Adel Mirmajidi Hashtjin Soleiman Abbasi

Oil Production

10.1007/s13197-014-1322-x

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Citations (83)

Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice

Iranian Journal of Chemistry & Chemical Engineering-international English Edition (2015)

Hamed Saberian Hamidi Esfahani Zohreh Soleiman Abbasi

In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90 oC for 1 min. The effect of pasteurization on vitamin C, total phenolic content and juice color was evaluated. The samples pasteurized conventionally, stored up to 30 days at 4 and 25 oC. The effect of storage time on the stated components and also on glucomannan of the juice was evaluated. The results showed that pasteurization reduced vitamin C content and decreasing of vitamin C during ohmic heating was more than conventional heating. Total phenolic content increased during ohmic pasteurization more significant than conventional pasteurization. Browning index of samples after pasteurization increased but there were not any differences between browning index of samples pasteurized conventionally and ohmically. During storage at 4 and 25oC, total phenolic content remained stable, but vitamin C contents reduced from 84.47 to 54.96 at 4oC and 46.82 at 25oC mg vitamin C/100 g d.m and glucomannan contents reduced from 2.11 to 1.77 at 4oC and 1.71 g/L at 25oC.. Browning index increased significantly at both storage temperatures, which was more intensive at 25 than 4 oC.

Pasteurization

Browning

Aloe Vera

10.30492/ijcce.2015.14756

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Citations (11)