Zobrazeno 1 - 10
of 101
pro vyhledávání: '"A. Ranjbar Nedamani"'
Publikováno v:
Iranica Journal of Energy and Environment, Vol 16, Iss 1, Pp 145-153 (2024)
Given the economic and environmental importance ascribed to agriculture, there has been a rising focus on adopting greenhouse technology and renewable energy sources as sustainable and eco-friendly in this sector. Due to this emphasis, the current st
Externí odkaz:
https://doaj.org/article/d60740c86da84fed889ef14ace50db1b
Autor:
Azadeh Ranjbar Nedamani
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 3, Pp 329-342 (2023)
In this study, a surface discharge plasma system including a cylindrical system was used for the treatment of milk in bottle. Electric discharge was performed to the electrode with the studied frequency and voltage. To optimization the process, the D
Externí odkaz:
https://doaj.org/article/50f8cdcdae1c4a21b02157c1a8107122
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 4, Pp 527-540 (2023)
Introduction Due to the importance of product appearance quality in product grading and the impact of factors such as area, uniformity, and various defects on the product quality, and also, the ability to recognize these features at a very low cost,
Externí odkaz:
https://doaj.org/article/9eca45a934b34bbe914c3ca779e9dba8
Autor:
Azadeh Ranjbar Nedamani
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 6, Pp 153-165 (2023)
In recent years, cold plasma is one of the expected alternatives for post-harvest treatments and post-harvest management of products. A surface discharge plasma system was used for investigating the destruction time of Bacillus cereus, Bacillus coagu
Externí odkaz:
https://doaj.org/article/53e1d8d4595f44d99cc6ace24992a9f4
Autor:
Azadeh Ranjbar Nedamani
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 3, Pp 15-29 (2022)
In recent years, there has been an increasing interest in the application of plasma technology in food preservation technologies. Plasma is nonthermal physical processing that has a high potential in the field of food processing. In this study, a mat
Externí odkaz:
https://doaj.org/article/962da583b89c466983773f2e384b12d5
Publikováno v:
Journal of Horticulture and Postharvest Research, Vol 5, Iss Issue 1 - March 2022, Pp 53-68 (2022)
Purpose: Selecting the most effective factors and their combination during food processing, is critical to reduce the energy consumption, the time of process and also maintaining the final product properties. Research method: A definitive screen desi
Externí odkaz:
https://doaj.org/article/0f8adabc4c0f4394a4df4d26c34e2a0b
Autor:
Elham Ranjbar Nedamani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Charlotte Jacobsen, Vahid Khouri
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 6, Pp 137-152 (2022)
The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical pro
Externí odkaz:
https://doaj.org/article/1984d6d574714fcbbb344eb7215e600a
Autor:
Azadeh Ranjbar Nedamani
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 4, Pp 369-388 (2022)
The public knowledge about the importance of using natural ingredients in food products opened new areas toward the extraction, stabilization, storage, and application of natural colors. The stabilization of natural colorants has a key role in their
Externí odkaz:
https://doaj.org/article/82e0dfbfb0ac4e7f89aa58dcfa6b3257
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 4, Iss 2, Pp 112-119 (2021)
In this paper, the response surface methodology is complemented with CFD simulation in order to study the optimization of the drying process of apricot slices. A Box-Behnken design was used. The studied factors were velocity of inlet air (A: 0.1-0.9
Externí odkaz:
https://doaj.org/article/174959eb47ea484d9b92ea793b281564
Publikováno v:
Nutrition & Food Science, 2018, Vol. 49, Issue 2, pp. 284-298.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-08-2018-0221