Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Afsaneh Morshedi"'
Autor:
Mohaddeseh Kariminejad, Abolfazl Naimabadi, Afsaneh Morshedi, Toktam Mohammadi-Moghaddam, Abolfazl Shokuhi, Mahsa Bordbar
Publikováno v:
PLoS ONE, Vol 18, Iss 1, p e0279735 (2023)
Black plum peel is the by-product of plum processing and is a valuable source of antioxidants and phenolic compounds. In this research, total phenolic compounds, total flavonoid content and antioxidant activity of black plum peel were measured. After
Externí odkaz:
https://doaj.org/article/dd0f258413a2485d8aa9af016ba811ee
Publikováno v:
Journal of Nuts, Vol 11, Iss 1, Pp 23-36 (2020)
In this paper, the effect of infrared (IR) roasting conditions on Aflatoxins and total counts of two types of Iranian pistachio kernels, long and round, was studied. The optimized roasting conditions, 70 V for round pistachios and 90 V for long pista
Externí odkaz:
https://doaj.org/article/9c6f6342ec194c8b91276854beeec7b4
Autor:
Mohammad Sadegh Mardanian Dehkordi, Mina Akbarian, Omid Niknam, Nila Ghasemkhani, Afsaneh Morshedi, Mahdis Koladoozi
Publikováno v:
International Journal of Life Sciences. 9:1-7
Advantages of freezing of dough are reduction of losses caused by aging of products. But freezing deteriorates the baking quality of frozen bread dough. These include gradual loss of the dough strength, reduced yeast activity and deterioration in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::908f34822b89322268afb967f59e28f4
https://doi.org/10.3126/ijls.v9i3.12439
https://doi.org/10.3126/ijls.v9i3.12439