En
  • دکتری (1392)

    علوم و صنایع غذایی

    فنی دانمارک، دانمارک

  • کارشناسی‌ارشد (1381)

    علوم و صنایع غذایی

    دانشگاه تربیت مدرس، ایران

  • کارشناسی (1379)

    علوم و صنایع غذایی

    دانشگاه ارومیه، ایران

  • کاربرد آنزیم ها در تولید فرآورده های فراسودمند
  • کاربرد ترکیبات فراسودمند در فرمولاسیون فرآورده های گوشتی
  • آزمایشگاه شیمی و تجزیه دستگاهی

    زمینه های پژوهشی: شیمی و تجزیه دستگاهی

    کارشناس مسئول: امیررضا تألهی

    هیات علمی همکار: حسن احمدی گاولیقی

    تلفن: 48292612

    مکان:

  • آزمایشگاه خواص بیوفیزیک و رئولوژی

    زمینه های پژوهشی: خواص بیوفیزیک و رئولوژی

    کارشناس مسئول: امیررضا تألهی

    هیات علمی همکار: حسن احمدی گاولیقی

    تلفن: 48292612

    مکان:

  • آزمایشگاه بیوتکنولوژی و میکروبیولوژی

    زمینه های پژوهشی: بیوتکنولوژی و میکروبیولوژی

    کارشناس مسئول: امیررضا تألهی

    هیات علمی همکار: حسن احمدی گاولیقی

    تلفن: 48292612

    مکان:

دکتر حسن احمدی گاولیقی از سال 1393 در دانشگاه تربیت مدرس مشغول به کار می باشند. ایشان علاقه مند به تحقیقات در زمینه های کاربرد آنزیم در مواد غذایی، صنایع گوشت، پپتیدهای زیست فعال و شیمی قندها می باشد. ایشان بیش از 64 مقاله تحقیقاتی در مجلات بین المللی ، دو فصل کتاب در زمینه تحقیقاتی خویش نگارش و یک اختراع در اداره ثبت اختراع اروپاثبت نموده اند. ایشان دوره کارشناسی را از دانشگاه ارومیه و کارشناسی ارشد را از دانشگاه تربیت مدرس و دکتری را از دانشگاه فنی دانمارک دریافت نموده اند.

ارتباط

رزومه

In vitro antioxidant activity and antidiabetic effect of fractionated potato protein hydrolysate via ultrafiltration and adsorption chromatography

R Rahimi, HA Gavlighi, RA Sarteshnizi, M Barzegar, CC Udenigwe
Journal Papers , , {Pages }

Abstract

Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essential oil and rapeseed oil

Mohammad Ali Abbasi, Shokoufe Ghazanfari, Seyed Davood Sharifi, Hassan Ahmadi Gavlighi
Journal PapersJournal of Food Science and Technology , 2021 January , {Pages 12-Jan }

Abstract

The objective was to determine the effect of rosemary essential oil (REO) as nitrite substitute on the physicochemical, microbiological and sensory quality of sausage from broilers fed different levels of thymus essential oil (TEO) and rapeseed oil (RO). Broiler chicks fed TEO (0, 300 and 500 ppm) and RO (1, 3 and 5%) in a 3? 3 factorial design. Sausages were made from meat of chicken fed TEO (0 and 500 ppm) treated with REO (120 ppm), REO: nitrite (60: 60 ppm), nitrite (120 ppm) or without REO and nitrite in a 2? 4 factorial design. Results showed that TEO increased water holding capacity and pH value and decreased malondialdehyde concentration. RO (1 and 3%)? TEO (500 ppm) group had higher unsaturated to saturated fatty acids ratio in the

The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread

Fatemeh Sardabi, Mohammad Hossein Azizi, Hassan Ahmadi Gavlighi, Ali Rashidinejad
Journal PapersLWT , Volume 136 , 2021 January , {Pages 110332 }

Abstract

Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread

Amin Karimi, Hassan Ahmadi Gavlighi, Roghayeh Amini Sarteshnizi, Chibuike C Udenigwe
Journal PapersJournal of Cereal Science , 2021 January , {Pages 103148 }

Abstract

This study investigated the fortification of bread with 1, 2, and 4 g/100g of maize germ protein hydrolysate (MGPH) for enhancement of in vitro antioxidant potential of the bread before and after digestion and α-amylase inhibition during digestion. Furthermore, color, moisture content and texture profile of the fortified bread were assessed. Hydrolysate addition at 4g/100g increased DPPH˙ scavenging activity and Fe2+ chelating activity of the bread ∼ 2.3 and 2.1 times compared to control, respectively. After simulated digestion, DPPH˙ scavenging activity increased ∼ 4 time while the Fe2+ chelating activity decreased significantly (p < 0.05). The starch digestion rate decreased with increasing MGPH concentration, especially in the fir

Encapsulation of Pistachio Green Hull Phenolic Compounds by Spray Drying

AP Ghandehari Yazdi, M Barzegar, MA Sahari, H Ahmadi Gavlighi
Journal PapersJournal of Agricultural Science and Technology , 2021 January , {Pages 0-0 }

Abstract

Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes

Roghayeh Amini Sarteshnizi, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi, Joe M Regenstein, Mehdi Nikoo, Chibuike C Udenigwe
Journal PapersLWT , Volume 142 , 2021 May , {Pages 111019 }

Abstract

This study investigated the effects of protease type (Alcalase, papain and pepsin), fractionation (2 and 10?kDa nominal molecular weight cutoff) and pistachio green hull (PGH) extract addition on antioxidant activity (DPPH radical scavenging and metal chelating activity), α-glucosidase, α-amylase, and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of Sind sardine hydrolysates. Papain led to the highest degree of hydrolysis and antioxidant activity and the addition of PGH enhanced the bioactivity. Hydrolysates and fractions had stronger inhibition of α-amylase than α-glucosidase, and hydrolysates from papain and Alcalase were more active than those from pepsin against α-amylase. Interaction of PGH and the hydrolysates/peptidic fra

Relationship evaluation of molecular weight and antioxidant and alpha amylase inhibition properties of fucoidan and alginate from brown seaweed Padina pavonica in comparison?…

Saeed Khajavi, Mehdi Tabarsa, Hassan Ahmadi Gavlighi, Masoud Rezaie
Journal PapersFisheries Science and Technology , Volume 10 , Issue 1, 2021 January 10, {Pages 31-45 }

Abstract

Polysaccharides possess diverse biological properties due to complexity of chemical structure and heterogeneity of molecular weight which could be improved through engineering approaches and chemical modifications. The objective of the present study was to determine the antioxidant and anti-diabetic effects of marine and land originated polysaccharides and explore the correlation between molecular weight and biological activities. Hence, four polysaccharides with varying size distribution and average molecular weight including fucoidan and alginate from brown seaweed Padina pavonica and polysaccharides from Flixweed (Descurainia sophia) and Fennel (Foeniculum vulgare) were subjected to hydrolysis in three levels using 0.05 N hydrochloric ac

Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt

Shima Piri Gheshlaghi, Mohammad Alizadeh Khaledabad, Mehdi Nikoo, Joe M Regenstein, Hassan Ahmadi Gavlighi
Journal PapersLWT , 2021 May 8, {Pages 111665 }

Abstract

Gelatin was extracted from beluga sturgeon (Huso huso, SG) and the effects of sturgeon gelatin hydrolysates (SGH) on physicochemical, textural, and rheological properties of yogurt during 28 days of refrigerated storage were explored in this study. SGH at 2 g/dL in yogurt showed the best survival of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium lactis. Based on the results, SGH at 1 g/dL significantly decreased the flow behavior index (n) while increasing the values of k (consistency coefficient), complex viscosity (η*), and yield stress (τ0). Dynamic shear rheological properties indicated higher storage modulus (G'), loss modulus (G″), and η* values at all frequency values compared to control (Yc) whereas Y

Antioxidant , α-amylase and α-glucosidase inhibition properties of polysaccharide from pomegranate peel via enzymatic and acidic approach

H Ahmadi Gavlighi, M Tabarsa, M Ghaderi Ghahfarokhi
Journal Papers , , {Pages }

Abstract

The Effect of Refining Process on the Volatile Compounds, Oxidation Stability and Fatty Acids Profile of Soybean Oil Using an Electrostatic Field

A Tavakoli, MA Sahari, M Barzegar, HA Gavlighi, S Marzocchi, S Marziali, ...
Journal Papers , , {Pages }

Abstract

Antioxidant activity, α-amylase and α-glucosidase inhibition properties of sulfated-polysaccharides purified from freshwater plant Myriophyllum spicatum L.

M Alavi, T Mehdi, H Ahmadi Gavlighi
Journal Papers , , {Pages }

Abstract

Effect of different levels of rapeseed oil and garden thyme essential oil on performance, immune traits and intestinal morphology of broiler chickens

MA Abbasi, S Ghazanfari, SD Sharifi, HA Gavlighi
Journal Papers , , {Pages }

Abstract

Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification

M Jalali-Jivan, B Fathi-Achachlouei, H Ahmadi-Gavlighi, SM Jafari
Journal Papers , , {Pages }

Abstract

Structure–antioxidant activity relationships of gallic acid and phloroglucinol

M Delfanian, MA Sahari, M Barzegar, HA Gavlighi
Journal Papers , , {Pages }

Abstract

Effect of Steric Structure on Mechanism of Antioxidant Activity of Alkyl Gallates in Soybean Oil Triacylglycerols–A Kinetic Approach

M Delfanian, MA Sahari, M Barzegar, H Ahmadi Gavlighi
Journal Papers , , {Pages }

Abstract

Semi-Pilot scale extraction of pectin from orange peel waste and evaluating its quantitative and qualitative features

H Saberian, Z Hamidi-Esfahani, H Ahmadi Gavlighi
Journal Papers , , {Pages }

Abstract

Relationship evaluation of molecular weight and antioxidant and alpha amylase inhibition properties of fucoidan and alginate from brown seaweed Padina pavonica in comparison …

S Khajavi, M Tabarsa, H Ahmadi Gavlighi, M Rezaie
Journal Papers , , {Pages }

Abstract

Production of Functional Sausage Using Pomegranate Peel and Pistachio Green Hull Extracts as Natural Preservatives

P Aliyari, F Bakhshi Kazaj, M Barzegar, H Ahmadi Gavlighi
Journal PapersJournal of Agricultural Science and Technology , Volume 22 , Issue 1, 2020 January 10, {Pages 159-172 }

Abstract

This study investigated partial replacement of nitrite by Pomegranate Peel (PPE) and Pistachio Green Hull Extracts (PGHE) in cooked sausages and their effects on oxidative, microbial, and physicochemical properties of the samples. To this end, 250, 500, 750, 1,000, and 1,250 ppm of the two extracts and 100, 80, 60, 40, and 0 ppm of nitrite were added to the sausages and the peroxide and TBARS values, microbial tests, sensory evaluation, and color factors were measured during 30 days storage at 4?C. Antioxidant and antimicrobial properties of both treatments were as well as the control, or sometimes better than it. PGHE treatments had better color factors compared to PPE treatments. Sensory scores of PPE3 and PGHE3 (containing 60 ppm nitrite

Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

Seyede Saba Lashgari, Zohre Noorolahi, Mohamad Ali Sahari, Hassan Ahmadi Gavlighi
Journal PapersFood Science & Nutrition , 2020 January , {Pages }

Abstract

The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000?ppm). The results showed that PHE at concentrations of 500?ppm and 750?ppm decreased significantly (p?

Tannin fraction of pistachio green hull extract with pancreatic lipase inhibitory and antioxidant activity

Zohre Noorolahi, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi
Journal PapersJournal of Food Biochemistry , 2020 March 18, {Pages e13208 }

Abstract

Polyphenolic compounds (present in different parts of the plant) have beneficial properties such as antioxidant and inhibition of key enzymes. In this research, antioxidant and anti‐lipase activity of pistachio green hull (PGH) extract was investigated. Fractionation of PGH on Sephadex LH‐20 furnished a tannin enriched fraction with higher antioxidant activity respect to that of the extract and of the non‐tannin fraction. UHPL/MS2 analyses showed the presence of phenolic compounds including galloyl‐O‐hexoside, galloyl‐shikimic acid, galloylquinic acid, and gallic acid in tannin fraction. PGH‐extract was an un‐competitive inhibitor against porcine pancreatic lipase so that its IC50 value was 2.26?mg/ml. In the same phenol a

دروس نیمسال جاری

  • دكتري
    فرآوري پيشرفته آبزيان ( واحد)
    دانشکده کشاورزی، گروه صنايع غذائي
  • كارشناسي ارشد
    فناوري هاي پيشرفته در صنايع گوشت ( واحد)

دروس نیمسال قبل

  • كارشناسي ارشد
    فرآوري محصولات جانبي و ضايعات مواد غذايي ( واحد)
    دانشکده کشاورزی، گروه صنايع غذائي
  • دكتري
    كاربرد آنزيم ها در فناوري مواد غذايي ( واحد)
  • 1397
    اجتماعي, روح اله
    تاثير افزودن صمغ فيبر ذرت به عنوان جايگزين چربي روي خصوصيات فيزيكو شيميايي، تكنولوژيكي و حسي همبرگر
  • 1398
    ساتيان, مهتاب
  • 1396
    جليلي صفريان, مريم
    بررسي سازوكار برهم كنش تركيبات فنولي و فيبر محلول عدس در توليد سوسيس كم كالري
  • 1398
    ميرزايي, حميرا
    داده ای یافت نشد
    داده ای یافت نشد
    داده ای یافت نشد

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