Zobrazeno 1 - 10
of 404
pro vyhledávání: '"Abdorreza, Mohammadi"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101749- (2024)
This study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions (10%, 20%, and 40% w/w) on the oxidation, microbial load, and sensory characteristics of burgers in a 90-day
Externí odkaz:
https://doaj.org/article/03254aba70764a2a9512bb668e4da33d
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Turning food waste into value-added carbon dots for sustainable food packaging application: A review
Autor:
Oladzadabbasabadi, Nazila, Dheyab, Mohammed Ali, Nafchi, Abdorreza Mohammadi, Ghasemlou, Mehran, Ivanova, Elena P., Adhikari, Benu
Publikováno v:
In Advances in Colloid and Interface Science November 2023 321
Autor:
Nastaran Chavoshi, Mohammad Mehdi Marvizadeh, Neda Fallah, Negin Rezaei-savadkouhi, Abdorreza Mohammadi Nafchi
Publikováno v:
Journal of Nuts, Vol 14, Iss 1, Pp 19-31 (2023)
The aim of this research was to estimate the impacts of a combination of titanium oxide (TiO2) nanoparticles and fennel essential oil (FEO) on the chemical and sensory properties of fresh raw Abbas Ali pistachio. The cassava starch/bovine gelatin bio
Externí odkaz:
https://doaj.org/article/b86613a159074c728394f045f28d8dea
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 5, Iss 2, Pp 129-135 (2022)
The purpose of this study was to investigate the effect of pomegranate peel powder on the physicochemical, barrier, and pH sensitivity of the films based on cassava starch. The pomegranate peel powder (PPP) was used at levels of 2, 4, 6, and 8% w/v i
Externí odkaz:
https://doaj.org/article/650a42ca91e742fc80ff1ffb4a281a4e
Autor:
Ali Nobari, Mohammad Mehdi Marvizadeh, Tahereh Sadeghi, Negin Rezaei-savadkouhi, Abdorreza Mohammadi Nafchi
Publikováno v:
Journal of Nuts, Vol 13, Iss 4, Pp 313-322 (2022)
In this work, the concentrations of flavonoid and anthocyanin pigments determined from different pistachio (Pistacia vera) cultivars collected from Damghan and Rafsanjan, were investigated. The flavonoid compound was evaluated as aluminum chloride co
Externí odkaz:
https://doaj.org/article/b13e0054466847dd8872d143a36869f4
Autor:
Monika Aghvami, Abdorreza Mohammadi, Gholamreza Jahed Khaniki, Mehdi Ahmadi, Mojtaba Moazzen, Majid Arabameri, Nabi Shariatifar
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100629- (2023)
This study was conducted with the aim of investigating the effect of cinnamon and cocoa on the formation of acrylamide in cake samples and their carcinogenic and non-carcinogenic risks. The cake samples were prepared using alkaline extraction, xanthi
Externí odkaz:
https://doaj.org/article/91b185d5fad44f829022ef358fdd8c28
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 5, Iss 1, Pp 9-15 (2022)
Active films are the new generation of packaging in the food industry that can maintain and develop the shelf life of food products. The aim of this study was to fabricate and characterize an antioxidant film using fish gelatin and Coleus scutellario
Externí odkaz:
https://doaj.org/article/e28ef0c1a3b64b72a7ac39eafc4a3591
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 5, Iss 1, Pp 93-98 (2022)
Cheese is one of the dairy products that have an important role in a family’s food basket. Different types of cheese are produced in the world. In Iran, Lighvan cheese is very popular among people due to its special flavor, but the produced whey fr
Externí odkaz:
https://doaj.org/article/3c4947b3a2d74d98961bd52bdd5753b1
Publikováno v:
Journal of Nuts, Vol 13, Iss 2, Pp 105-123 (2022)
The purpose of this study was to evaluate the effects of a combination of zinc oxide nanoparticles (Nano-ZnO) and fennel essential oil (FEO) on the quality characteristics of fresh pistachio. The potato starch-based films containing different levels
Externí odkaz:
https://doaj.org/article/b96bb8ac1a0349d48f446cd076491714