Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Seyyed Mohammad Ali Noori"'
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 5, Pp 3068-3079 (2024)
Abstract Recently, the use of D‐amino acids as food preservatives has attracted considerable attention because these natural compounds do not have adverse effects on human health. In addition, D‐amino acids such as D‐tryptophan can reduce the h
Externí odkaz:
https://doaj.org/article/eadb3bfeec2749b2a5d13f6c27934d17
Autor:
Fatemeh Mohajer, Mohammad Hashemi, Seyyed Mohammad Ali Noori, Shiva Adibi, Ali Khanzadi, Mehran Sayadi
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100757- (2023)
Background and objectives: The objective of the present study was to assess the effects of electrolyzed water and chitosan coating incorporated with thymol and carvacrol, on the inoculation of Escherichia coli O157:H7, Pseudomonas aeruginosa, and Lis
Externí odkaz:
https://doaj.org/article/4b233c1263be4b77920c8a5c7cba503c
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 3, Pp 1521-1530 (2023)
Abstract Carum copticum essential oil (CEO) is known as a valuable active food and pharmaceutical ingredient with antimicrobial and antioxidant activities. Solid lipid nanoparticles incorporated with CEO can overcome their limitations, namely low phy
Externí odkaz:
https://doaj.org/article/75f5c1b2294a40f69ccff65306364bda
Autor:
Majid Aminzare, Mohammad Hashemi, Asma Afshari, Mohammad Hossein Mokhtari, Seyyed Mohammad Ali Noori
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 10, Pp 3424-3435 (2022)
Abstract The aim of the current study was to investigate the suitability of Ziziphora tenuior essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the che
Externí odkaz:
https://doaj.org/article/9028212318a24c17bad46bb565fdc818
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 6, Pp 2009-2020 (2022)
Abstract In this study, 10 different traditional Iranian cheeses, which are still consumed by people in rural areas of Iran, were examined to isolate new strains of probiotic bacteria. Isolated bacteria were identified by 16s rRNA gene amplification
Externí odkaz:
https://doaj.org/article/d85bd09030fe45d7bc58a5f06af50216