S
Seyed Ali Mortazavi
Researcher at Ferdowsi University of Mashhad
Publications - 143
Citations - 4176
Seyed Ali Mortazavi is an academic researcher from Ferdowsi University of Mashhad. The author has contributed to research in topics: Essential oil & Chemistry. The author has an hindex of 31, co-authored 132 publications receiving 3158 citations. Previous affiliations of Seyed Ali Mortazavi include Universiti Putra Malaysia & Islamic University.
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Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties
TL;DR: In this paper, the antimicrobial and antioxidant properties significantly increased with the incorporation of EO (p < 0.05) and increased total color differences (ΔE) and decreased whiteness index (WI), respectively.
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The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice
TL;DR: In this paper, two probiotic strains were encapsulated into uncoated calcium alginate beads and the same beads were coated with one or two layers of sodium alginates with the objective of enhancing survival during exposure to the adverse conditions of the gastro-intestinal tract.
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Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets.
TL;DR: Bacteria grew most quickly in trout fillets stored in air, followed by those wrapped with Q SMF and the lowest counts were in wrapped samples with QSMF+2%T, while GC analysis of essential oil components revealed that carvacrol was the major component of oregano essential oil.
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Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent
TL;DR: The rheological properties of Alyssum homolocarpum seed mucilage as influences of gum concentrations (15, 2, 25, 3, 35% and 4%), salt concentrations (CaCl2 and MgCl2 from 0 to 0049 M; NaCl and KCl from 0-017 M; and sucrose concentration (0% to 40%) were also evaluated at 3% weight/weight (w/w).
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Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.)
Seyed Mohammad Ali Razavi,Seyed Ali Mortazavi,Lara Matia-Merino,Seyed H. Hosseini-Parvar,Seyed H. Hosseini-Parvar,Ali Motamedzadegan,Elham Khanipour +6 more
TL;DR: A central composite rotatable design was applied to evaluate the effects of temperature, pH and water/seed ratio on the yield, apparent viscosity and protein content of water-extracted Basil seed gum.