Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Aazam Aarabi"'
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 11, Iss 2, Pp 114-139 (2024)
Introduction: Beetroot (Beta vulgaris L.) is a good source of dietary fibers, minerals, vitamins, antioxidants, betalains and phenolic compounds. Drying is one of the oldest ways to preserve food and increase its shelf life. Drying with normal method
Externí odkaz:
https://doaj.org/article/487c7528744340f79f68f2d696bb836f
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 11, Iss 2, Pp 76-97 (2024)
Nowadays,, owing to the increasing concern about the side effects of chemical drugs and the ineffectiveness of some of them in long term consumption, the use of natural compounds as an alternative or a complementary treatment has received increasing
Externí odkaz:
https://doaj.org/article/b503e2a510574976bf7d2f6c81d5edc0
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 12, Pp 6501-6512 (2021)
Food Science & Nutrition
Food Science & Nutrition
A low‐calorie biscuit formulation containing quinoa flour (cultivars TTKK), isomalt, and maltodextrin was optimized using response surface methodology. Optimized samples were evaluated in terms of total phenolic compounds (TPC), sensory properties,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57515bcf465abc1fb8d5212d628880cc
https://doaj.org/article/291dfa9f61594d8086d1a60b84f26f19
https://doaj.org/article/291dfa9f61594d8086d1a60b84f26f19
Publikováno v:
International journal of biological macromolecules. 223
This study aimed to optimize the formulation of gluten-based composite film incorporated with Persian gum and Guar gum using the response surface method. The effects of three variables gluten (37%wt), Persian gum (1-2%wt), and guar gum (1-2%wt) on th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e78ea5983a8f526337af75883e0c2fb6
https://pubmed.ncbi.nlm.nih.gov/36368364
https://pubmed.ncbi.nlm.nih.gov/36368364
Autor:
Mohammad Karim Emadzadeh, Aazam Aarabi, Farinaz Aarabi Najvani, Mohsen Chiani, Mohammad Reza Mehrabi
Publikováno v:
Jundishapur Journal of Natural Pharmaceutical Products. 17
Background: Mucilage is an important polysaccharide with a broad range of physicochemical properties and antioxidant activity that is widely used for various applications in the medicine and food industries. Objectives: This study aims to evaluate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::275c680c60b4b04b9d3d7d9503d3621b
https://doi.org/10.5812/jjnpp-123952
https://doi.org/10.5812/jjnpp-123952
Autor:
Aazam Aarabi, Sara Khashayary
Publikováno v:
Food and Bioprocess Technology. 14:665-678
A novel wheat gluten (WG) film was developed by adding vanillin, salicylic acid, and montmorillonite cloisite 15A (MMT). Some physico-mechanical properties, including thickness, tensile strength (TS), elongation at break (E), yellowness index (YI), w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc0c0137fc3efec1d57a4684ad59d49c
https://doi.org/10.1007/s11947-021-02598-y
https://doi.org/10.1007/s11947-021-02598-y
Publikováno v:
Journal of Food Engineering and Technology. 8:55-64
The effects of time, temperature and concentration of hydrogen peroxide on the extraction yield of fiber from defatted rice bran, its color, water binding and oil binding capacity were investigated using the central composition design with three vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56dea180010c09e9b14a011d6edd631e
https://doi.org/10.32732/jfet.2019.8.2.55
https://doi.org/10.32732/jfet.2019.8.2.55
Autor:
Aazam Aarabi, Bahar Ahmadi
Publikováno v:
Journal of Food Engineering and Technology. 8:10-16
In this study, rice pedicle extracts (Oriza sativa. L.) were obtained by high pressure reactor using water, and sodium hydroxide at temperatures of 70, 90, 110 130 °C. The extracts were evaluated for total phenolic content, antioxidant activity and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76d3d0a0dfa4ac605f62cde5565b2d27
https://doi.org/10.32732/jfet.2019.8.1.10
https://doi.org/10.32732/jfet.2019.8.1.10
Publikováno v:
Journal of Cereal Science. 76:173-178
Effect of adding flaxseed flour (10%, 20% and 30% w/w) to wheat flour on rheological properties of dough, including water absorption, stability and development time, extensibility and resistance to extension, was studied at 45, 90 and 135 min proving
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f84173ac82c596efac489548d9efdaa
https://doi.org/10.1016/j.jcs.2017.05.009
https://doi.org/10.1016/j.jcs.2017.05.009
Autor:
Seyed Hassan Jafari, Hassan Ebadi-Dehaghani, Aazam Aarabi, Beleta Bolvardi, Samaneh Borhani, Hossein Ali Khonakdar, Mehdi Barikani
Publikováno v:
Polymer Bulletin. 73:3287-3304
Polypropylene/Poly(lactic acid) (PP/PLA) nanocomposites based on organically modified montmorillonites at 5 wt% loading were prepared by melt blending using a co-rotating twin-screw extruder. Degradation of compression-molded thin films of the nanoco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de633ede77f83de85928e5d6f691a34d
https://doi.org/10.1007/s00289-016-1655-x
https://doi.org/10.1007/s00289-016-1655-x