Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Adel Beig-Babaei"'
Autor:
Mozhdeh Sarraf, Sara Naji-Tabasi, Adel Beig-Babaei, José Enrique Moros, Maria Carmen Sánchez Carrillo, Adrián Tenorio-Alfonso
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101917- (2024)
The utilization of edible oleogels as oil structures has been proven to comprise a suitable alternative to fat. In this research, whey protein concentrate (WPC) oleogel structure was designed and improved by the creation of a soluble complex of WPC-b
Externí odkaz:
https://doaj.org/article/28b80b7a8e9a44aa8819bb21b9fa83ae
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 1, Pp 65-74 (2018)
Canola or rapeseeds oil, comparing to sunflower oil, corn oil and soybean oil, is more qualified because of existence of unsaturated fatty acids and lack of cholesterol in its ingredients. In this study, the effect of the microwave time (0, 30, 60, 9
Externí odkaz:
https://doaj.org/article/0e8d4d8251584a7cb5461d6ef5c44437
Publikováno v:
Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Qum, Vol 10, Iss 2, Pp 32-42 (2016)
Background and Objectives: The use of plant-derived antimicrobial agents can play a beneficial role in the control of human diseases. In this regard, this study was performed with the purpose of assessing the antimicrobial activity of artichoke on fi
Externí odkaz:
https://doaj.org/article/d16328c7654346f5b825abc39e648570
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 12, Pp 6728-6736 (2021)
Food Science & Nutrition, Vol 9, Iss 12, Pp 6728-6736 (2021)
Summary Interaction between biopolymers generates different rheological behaviors, which can be effective on the structure of food products. One way to control the polysaccharide–protein interaction is the variation of acidic and ionic strength. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::241bd5b971ad072f7bdc698a512eefd2
http://europepmc.org/articles/PMC8645777
http://europepmc.org/articles/PMC8645777
Publikováno v:
Journal of Berry Research. 11:133-149
BACKGROUND: Barberry is a valuable plant, which is useful in the treatment of different diseases. There are valuable compounds in different parts of barberry that are pruned per year and discarded as waste. OBJECTIVE: In this study, the amount of ber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57e7ae4ca62bdfd8344774e1dd48cb13
https://doi.org/10.3233/jbr-200603
https://doi.org/10.3233/jbr-200603
Soluble Complex of Basil Seed and Xanthan Gum with Whey Protein Concentrate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9617425c6c31870dacd44eaa15e8da3
https://doi.org/10.22541/au.162227689.91706758/v1
https://doi.org/10.22541/au.162227689.91706758/v1
Publikováno v:
SN Applied Sciences. 2
Barberry has valuable compounds with high functional properties such as berberine. In this study, the QuEChERS method was applied for the extraction of berberine, phenolic, and antioxidant compounds of B.integerrima stem and compared with the macerat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03cd6a6499a9950127f624089ca4cb85
https://doi.org/10.1007/s42452-020-03639-5
https://doi.org/10.1007/s42452-020-03639-5
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 99(12)
The introduction of new crops and the development of the use of wild plants creates the potential to diversify global food production and better enable local adaptation to the diverse and changing environments that humans inhabit. Barberry is widely
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4421bbe63c4319f895c6d74691758caa
https://pubmed.ncbi.nlm.nih.gov/31077383
https://pubmed.ncbi.nlm.nih.gov/31077383
Publikováno v:
Fuel Processing Technology. 91:335-347
A Co/Fe catalyst was prepared using the sol/gel technique in order to study its catalytic activity and selectivity in the Fischer–Tropsch synthesis. The effect of a range of operation variables such as pressure, temperature and H 2 /CO molar feed r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::697d7d91e948bf7a3f18a192739d6792
https://doi.org/10.1016/j.fuproc.2009.11.005
https://doi.org/10.1016/j.fuproc.2009.11.005