Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Afshin Jafarpour"'
Autor:
Mahshid Zamankhani, Sohrab Moeini, Peyman Mahasti Shotorbani, Hossein Mirsaeedghazi, Afshin Jafarpour
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 3, Pp 53-68 (2022)
This study aimed to investigate antimicrobial and antioxidant activities of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts. The extracts were obtained through soaking and ultrasound- assisted methods using water or metha
Externí odkaz:
https://doaj.org/article/bc867061356d43c09ee0470fa92649a9
Autor:
Maryam Sarvarian, Afshin Jafarpour, Chinaza Godswill Awuchi, Ademiku O. Adeleye, Charles Odilichukwu R. Okpala
Publikováno v:
Molecules, Vol 27, Iss 5, p 1530 (2022)
In Iran and other parts of Western Asia, the oleaster (Elaeagnus angustifolia L.) fruit is processed in the dried powdery form, and in recent times, increasingly applied/sprinkled in fruit juices such as those made from oranges (Citrus sinensis L.).
Externí odkaz:
https://doaj.org/article/de2a92dde23a4f7c9124fc41eb96e78b
Publikováno v:
Journal of Pharmaceutical and Health Sciences, Vol 4, Iss 1, Pp 71-77 (2016)
Hazelnut (Corylus avellna L.) is one of the important nut crops in world. The harvesting of hazelnuts is done either by hand or by manual or mechanical raking of fallen nuts in Iran. Common hazel is widely cultivated for its nuts, including in comme
Externí odkaz:
https://doaj.org/article/d9a82bf1443b465aa62ad945ae17253b
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::169b702d9d84ce536f8db3a0330979d1
https://doi.org/10.1002/fsn3.3191
https://doi.org/10.1002/fsn3.3191
Publikováno v:
Journal of Food Measurement and Characterization. 16:975-986
A new muesli formulation was developed by immobilization of encapsulated probiotics and fortifying with matcha tea leaves powder at 10 and 15% (w/w). Lactobacillus plantarum and Lactobacillus reuteri were entrapped within the alginate microbeads with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a73271306351247d2dd219e5edbd0e01
https://doi.org/10.1007/s11694-021-01224-x
https://doi.org/10.1007/s11694-021-01224-x
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc92277b0fe237578a1d9b1c76682ff1
https://doi.org/10.1111/jfpp.16878
https://doi.org/10.1111/jfpp.16878
Publikováno v:
Food Science and Technology. 17:1-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d99779c51e9ba1684f66b5490b83e47
https://doi.org/10.29252/fsct.17.01.01
https://doi.org/10.29252/fsct.17.01.01
Changes in Physicochemical, Free Radical Activity, Total Phenolic and Sensory Properties of Orange (
Autor:
Maryam, Sarvarian, Afshin, Jafarpour, Chinaza Godswill, Awuchi, Ademiku O, Adeleye, Charles Odilichukwu R, Okpala
Publikováno v:
Molecules (Basel, Switzerland). 27(5)
In Iran and other parts of Western Asia, the oleaster (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::89747fe61b9247f4b39b8b5c966354fd
https://pubmed.ncbi.nlm.nih.gov/35268631
https://pubmed.ncbi.nlm.nih.gov/35268631
Autor:
Afshin Jafarpour
Publikováno v:
International Multidisciplinary Research Journal.
Jujube consists of Vitamin C, Riboflavin and Thiamin. Vitamin and minerals of fruit are good for heart and improve metabolism. This study evaluates the effects of jujube extract on physicochemical properties and anti-oxidant activity of pomegranate j
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b889f1d144413fbda6e29aede562d35a
https://doi.org/10.25081/imrj.2017.v7.3361
https://doi.org/10.25081/imrj.2017.v7.3361
Autor:
Afshin Jafarpour
Publikováno v:
Journal of Scientific Agriculture. 1:300
Ice cream is one of the most popular foods worldwide commonly made from cow milk. Camel milk is an invaluable foods component which is less frequently used in diets. The aim of this study was to provide a proper formulation for manufacture of ice cre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c7c3540fd402d58845f1b0c5abd698b
https://doi.org/10.25081/jsa.2017.v1.873
https://doi.org/10.25081/jsa.2017.v1.873