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M.H. Kamani

Postdoctoral Researcher

Research Interests

  • Valorisation of plant by-products (with special interest in legumes/pulses) for sustainable food systems
  • Development and characterization (techno-functionality, nutritional profile, antinutritional factors and microstructure) of novel food ingredients and investigating their food applications in emulsified and texturized systems
  • Novel approaches for enhancing the efficiency of protein extraction methods in food waste streams.
  • Functional modification of plant proteins using emerging technologies and understanding of its structure-function mechanisms
  • Development of modelling and image processing-based techniques for quality assessment of food products

Current Projects

U-PROTEIN: Unlocking Protein Resource Opportunities To Evolve Ireland’s Nutrition

Project website: www.u-protein.ie

Education

Ph.D. in Food Science, CSIR – Central Food Technological Research Institute (CSIR – CFTRI), India.

  • Kamani, M. H., Semwal, J., & Khaneghah, A. M. (2022). Functional modification of grain proteins by dual approaches: Current progress, challenges, and future perspectives. Colloids and Surfaces B: Biointerfaces, 211 (112306).
  • Kamani, M. H., Luithui, Y., & Meera, M. S. (2021). Upgrading black gram by-product to a new texturized vegetable source by extrusion: evaluation of functionality, antinutrients and in vitro digestibility. Waste and Biomass Valorization, 12(8), 4319-4330.
  • Kamani, M. H., Semwal, J., & Meera, M. S. (2021). Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques. LWT, 144, 111193.
  • Semwal, J., Kamani, M. H., & Meera, M. S. (2021). Fermented Millet Technology and Products. In Millets and Millet Technology. Springer.
  • Luithui, Y., Kamani, M. H., & Meera, M. S. (2021). Impact of hydrothermal processing on Job’s tears grain fractions and its protein isolates: Evaluation of digestibility, functionality and anti‐nutritional factors. Journal of Food Processing and Preservation, e15636.
  • Kamani, M. H., & Meera, M. S. (2021). Assessment of black gram milling by-product as a potential source of nutrients. Journal of Food Science and Technology, 58(10), 3844-3852.
  • Luithui, Y., Kamani, M. H., Sreerama, Y. N., & Meera, M. S. (2021). Impact of hydrothermal processing on squalene, α‐tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability. Journal of the Science of Food and Agriculture, 101(6), 2319-2327.
  • Kamani, M. H., Martin, A., & Meera, M. S. (2020). Valorization of by-products derived from milled moth bean: evaluation of chemical composition, nutritional profile and functional characteristics. Waste and Biomass Valorization, 11(9), 4895-4906.
  • Hashemi, S. M. B., Kamani, M. H., Amani, H., & Khaneghah, A. M. (2019). Voltage and NaCl concentration on extraction of essential oil from Vitex pseudonegundo using ohmic-hydrodistillation. Industrial Crops and Products, 141, 111734.
  • Kamani, M. H., Luithui, Y., & Meera, M. S. (2019). Milled black gram by-product as a promising food ingredient: functional, pasting and thermal characteristics. Journal of Food Measurement and Characterization, 13(4), 3329-3339.
  • Khaneghah, A. M., Kamani, M. H., Fakhri, Y., Coppa, C. F. S. C., de Oliveira, C. A. F., & Sant'Ana, A. S. (2019). Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: A systematic review and meta-analysis. Food Chemistry, 294, 587-596.
  • Kamani, M. H., Amani, H., Yeganehshakib, A., & Khaneghah, A. M. (2019). Novel and Emerging Technologies (Benefits and Limitations). In Food Aroma Evolution. CRC Press.
  • Kamani, M. H., Meera, M. S., Bhaskar, N., & Modi, V. K. (2019). Partial and total replacement of meat by plant-based proteins in chicken sausage: Evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology, 56(5), 2660-2669.
  • Kamani, M. H., Eş, I., Lorenzo, J. M., Remize, F., Roselló-Soto, E., Barba, F. J., ... & Khaneghah, A. M. (2019). Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies. Green Chemistry, 21(12), 3213-3231.
  • Hosseininia, S. A. R., Kamani, M. H., & Rani, S. (2017). Quantitative determination of sunset yellow concentration in soft drinks via digital image processing. Journal of Food Measurement and Characterization, 11(3), 1065-1070.
  • Kamani, M. H., Safari, O., Mortazavi, S. A., Atash, M. M. S., & Azghadi, N. M. (2017). Using an image processing based technique and predictive models for assessing lipid oxidation in rainbow trout fillet. Food Bioscience, 19, 42-48.
  • Kamani, M. H., Safari, O., Mortazavi, S. A., & Mehraban Sang Atash, M. (2015). Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing technique. Quality Assurance and Safety of Crops & Foods, 7(5), 589-598.