Zobrazeno 1 - 10
of 43
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
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
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
Publikováno v:
International Journal of Food Engineering. 18:775-784
This study aims to simulate the effect of the drier humidity distribution on the temperature distribution and dried product shrinkage. The Lebanese yellow apple (Golden Delicious) was prepared in the form of slices with 3 and 5 mm thicknesses and dri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9812ac29f319e78c77056a1c15bb83b0
https://doi.org/10.1515/ijfe-2022-0226
https://doi.org/10.1515/ijfe-2022-0226
Autor:
Ranjbar Nedamani, Azadeh1 (AUTHOR) a.ranjbar@sanru.ac.ir, Hashemi, Seyed Jafar1 (AUTHOR)
Publikováno v:
Journal of Food Process Engineering. May2022, Vol. 45 Issue 5, p1-10. 10p.
Autor:
Shabbir Ahmad, Ghani Albaali, Elham Ansarifar, Maryam Azizi-Lalabadi, Deniz Cekmecelioglu, Sara Hedayati, Seid Mahdi Jafari, Aiman Karim, Gokcem Tonyali Karsli, Navneet Kumar, Chi-Ching Lee, Zhang Lianfu, Dharani Loganathan, Periyasamy Manikandan, Najme Rezaee Moghaddam, Pooja Nandakumar, Deepa Priya Natarajan, Azadeh Ranjbar Nedamani, Asia Noreen, Tong Qunyi, Hosahalli S. Ramaswamy, Abdur Rehman, Felipe Richter Reis, Navin C. Shahi, Lovepreet Singh Sidhu, İbrahim Agah Taştemir, Muhammad Usman, Hamed Vatankhah, Aman Mohammad Ziaiifar
Publikováno v:
Thermal Processing of Food Products by Steam and Hot Water ISBN: 9780128186169
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca2a0255123d7cea2dbd96d8292e74c0
https://doi.org/10.1016/b978-0-12-818616-9.09992-2
https://doi.org/10.1016/b978-0-12-818616-9.09992-2
