Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Afshin Akhonzadeh Basti"'
Autor:
Samireh Sabah Sabah, Anoshe Sharifan, Afshin Akhonzadeh Basti, Behrooz Jannat, Maryam TajAbadi Ebrahimi
Publikováno v:
Journal of Nutrition and Food Security, Vol 7, Iss 1, Pp 51-59 (2022)
Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method.
Externí odkaz:
https://doaj.org/article/62fcd69a14ff4eb093e519dcc518fd57
Autor:
Behrooz Jannat, Anoshe Sharifan, Samireh Sabah, Afshin Akhonzadeh Basti, Maryam Tajabadi Ebrahimi
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 4, Pp 2147-2157 (2021)
Food Science & Nutrition, Vol 9, Iss 4, Pp 2147-2157 (2021)
Superheated water extraction was applied to produce quinoa–barley malt extract. D‐optimal combined design was used to optimize the extraction conditions (time (min), solid–water ratio and particle size to obtain maximum protein and carbohydrate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f33f52975893626d92091166c113675
https://doi.org/10.1002/fsn3.2184
https://doi.org/10.1002/fsn3.2184
Autor:
Nabi Shariatifar, Afshin Akhonzadeh Basti, Hedayat Hosseini, Carlos Herrero-Latorre, Ali Khanjari, Issa Mohammadpourfard
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 1, Pp 345-356 (2021)
Food Science & Nutrition
Food Science & Nutrition, 9(1):345-356
Food Science & Nutrition
Food Science & Nutrition, 9(1):345-356
In this study, the effects of different concentrations of thymol and astaxanthin on control of Clostridium perfringenes and also microbial, chemical, and organoleptic properties of common and probiotic beef cooked sausages containing two levels of ni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abdafc6e7f882397dd259759720e83fe
https://doaj.org/article/2a870af29da74a28915ede37960ea715
https://doaj.org/article/2a870af29da74a28915ede37960ea715