M
Mahmoud Sowti Khiabani
Researcher at University of Tabriz
Publications - 18
Citations - 581
Mahmoud Sowti Khiabani is an academic researcher from University of Tabriz. The author has contributed to research in topics: Lactobacillus acidophilus & Probiotic. The author has an hindex of 11, co-authored 18 publications receiving 340 citations. Previous affiliations of Mahmoud Sowti Khiabani include Tabriz University of Medical Sciences.
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Physico-mechanical and antimicrobial properties of tragacanth/hydroxypropyl methylcellulose/beeswax edible films reinforced with silver nanoparticles.
Arash Bahrami,Reza Rezaei Mokarram,Mahmoud Sowti Khiabani,Babak Ghanbarzadeh,Babak Ghanbarzadeh,Roya Salehi +5 more
TL;DR: N nano-composite films demonstrated strong antibacterial activity against tested pathogen bacteria in the contact surface zone and the antimicrobial results suggest that new nanocomposite film may be used as food active packaging.
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Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities
Saber Amiri,Reza Rezaei Mokarram,Mahmoud Sowti Khiabani,Mahmoud Rezazadeh Bari,Mohammad Alizadeh Khaledabad +4 more
TL;DR: The results showed that the EPSs produced by LA5, BB12, and their co-culture had a high potential as natural antioxidants or bioactive additive in the food industry.
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Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392.
Behnaz Dahri Dahroud,Reza Rezai Mokarram,Mahmoud Sowti Khiabani,Hamed Hamishehkar,Abed Zahedi Bialvaei,Mehdi Yousefi,Hossein Samadi Kafil +6 more
TL;DR: Flowcytometry analysis showed that sonication led to increasing cell membrane permeability, which shows low intensity ultrasound as a potential parameter in the improvement of metabolic activity of L. casei.
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The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef.
Maryam Azarifar,Babak Ghanbarzadeh,Babak Ghanbarzadeh,Mahmoud Sowti Khiabani,Afshin Akhondzadeh Basti,Ali Abdulkhani +5 more
TL;DR: The lowest microbial counts, the least change in the chemical properties and the highest sensory scores after 12 days of storage were obtained for the samples wrapped in the films incorporated with 1% AJEO and 4 wt% CHNF.
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Enhanced stability and catalytic activity of immobilized α-amylase on modified Fe 3 O 4 nanoparticles for potential application in food industries
Seyyedeh Leila Hosseinipour,Seyyedeh Leila Hosseinipour,Mahmoud Sowti Khiabani,Hamed Hamishehkar,Roya Salehi +4 more
TL;DR: A substantial improvement in the performance of the immobilized enzymes with reference to the free enzyme was obtained, and the relative activities of immobilized enzyme are superior than free enzyme over the broader pH and temperature ranges.