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Parastoo Pourashouri
Parastoo Pourashouri
Associate Professor, Gorgan University of Agricultural Scieneces ad Natural Resources
在 gau.ac.ir 的电子邮件经过验证
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Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying
P Pourashouri, B Shabanpour, SH Razavi, SM Jafari, A Shabani, ...
Food and Bioprocess Technology 7 (8), 2354-2365, 2014
1212014
Development of animal/plant-based protein hydrolysate and its application in food, feed and nutraceutical industries: state of the art
Y Etemadian, V Ghaemi, AR Shaviklo, P Pourashouri, ARS Mahoonak, ...
Journal of Cleaner Production, 123219, 2021
1052021
Bacterial cellulose nanofibers as reinforce in edible fish myofibrillar protein nanocomposite films.
BH Shabanpour, M Kazemi, SM Ojagh, Pourashouri, Parastoo
International Journal of Biological Macromolecules., 2018
912018
Oxidative stability of spray-dried microencapsulated fish oils with different wall materials
P Pourashouri, B Shabanpour, SH Razavi, SM Jafari, A Shabani, ...
Journal of aquatic food product technology 23 (6), 567-578, 2014
742014
Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan
S Raeisi, SM Ojagh, SY Quek, P Pourashouri, F Salaün
LWT 116, 108494, 2019
732019
An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment
P Pourashouri, B Shabanpour, SP Aubourg, JD Rohi, A Shabani
International journal of food science & technology 44 (8), 1503-1509, 2009
632009
Study of antioxidant and antibacterial activities of depolymerized fucoidans extracted from Sargassum tenerrimum
O Ashayerizadeh, B Dastar, P Pourashouri
International journal of biological macromolecules 151, 1259-1266, 2020
572020
Chemical composition antioxidant and antimicrobial activities of fucoidan extracted from two species of brown seaweeds (Sargassum ilicifolium and Sargassum angustifolium …
M Kordjazi, Y Etemadian, B Shabanpour, P Pourashouri
422019
Characterization of dried fish oil from Menhaden encapsulated by spray drying
B Mehrad, B Shabanpour, SM Jafari, P Pourashouri
Aquaculture, Aquarium, Conservation & Legislation 8 (1), 57-69, 2015
412015
Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets
P Pourashouri, B Shabanpour, S Heydari, S Raeisi
LWT 137, 110334, 2021
402021
Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage
S Raeisi, SM Ojagh, P Pourashouri, F Salaün, SY Quek
Journal of Food Science and Technology, 2020
402020
Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss)
M Rajabzadeh, P Pourashouri, B Shabanpour, A Alishahi
International Journal of Food Science & Technology 53 (2), 313-319, 2018
402018
Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality
A Jamshidi, B Shabanpour, P Pourashouri, M Raeisi
Food Research International 114, 240-250, 2018
352018
Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract
P Pourashouri, B Shabanpour, K Moazameh, A Jamshidi
Journal of the Science of Food and Agriculture, 2020
292020
Optimization of encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 double emulsion: Evaluation of sensory quality of fortified yogurt
A Jamshidi, B Shabanpour, P Pourashouri, M Raeisi
Journal of Food Processing and Preservation 43 (9), e14063, 2019
272019
Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 C) ready‐to‐eat squid rings
M Sanjuás‐Rey, P Pourashouri, J Barros‐Velázquez, SP Aubourg
International journal of food science & technology 47 (7), 1439-1447, 2012
232012
The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso (Huso huso) fillet
H Mirsadeghi, A Alishahi, SM Ojagh, P Pourashouri
Journal of Food Processing and Preservation, 2019
222019
Properties of Fish Sausages Containing Common Carp ( Cyprinus carpio ) Roe Oil and Defatted Roe Protein Hydrolysate during Refrigerated Storage
S Ghelichi, B Shabanpour, P Pourashouri
Journal of Aquatic Food Product Technology, 2018
162018
Extraction of unsaturated fatty acid‐rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and …
S Ghelichi, B Shabanpour, P Pourashouri, M Hajfathalian, C Jacobsen
Journal of the Science of Food and Agriculture 98 (4), 1407-1415, 2018
152018
The effect of astaxanthin on resistance of juvenile prawns Macrobrachium nipponense (Decapoda: Palaemonidae) to physical and chemical stress
B Tizkar, A Seidavi, JT Ponce-Palafox, P Pourashoori
Revista de biologia tropical 62 (4), 1331-1341, 2014
152014
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