Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Abdorreza, Mohammadi Nafchi"'
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
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
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
Publikováno v:
Foods, Vol 12, Iss 15, p 2955 (2023)
In this research, the antioxidant and antibacterial activities of active films based on potato starch containing Viola odorata extract (VOE) were investigated both in vitro and in chicken fillets. The VOE was added to the starch film formulation at 0
Externí odkaz:
https://doaj.org/article/19f23b810a2b435aa7e0aa49d20d5ba1
Publikováno v:
Polymers, Vol 15, Iss 13, p 2889 (2023)
The aim of this study was to develop sago starch-based bionanocomposite films containing TiO2 nanoparticles and Penganum harmala extract (PE) to increase the shelf life of chicken fillets. First, sago starch films containing different levels of TiO2
Externí odkaz:
https://doaj.org/article/23760d5815eb4d79960d2e566f41e130
Publikováno v:
Journal of Nuts, Vol 11, Iss 3, Pp 195-212 (2020)
Bio-nanocomposite films based on sago starch containing 2% cinnamon essential oil and 3% titanium dioxide nanoparticles were used in the packaging of fresh pistachios and stored at different temperatures (4, 25, and 35 ˚C) and relative humidity (30,
Externí odkaz:
https://doaj.org/article/6d3609f111a64439bb7d3b29622bdb95