Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Ahmad Kalbasi-Ashtari"'
Autor:
Parnian Motaghian, حسین میرسعید قاضی, Mostafa Soltani, Ahmad Kalbasi-Ashtari, Mohammad Dehghani
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 11, Iss 2, Pp 98-113 (2024)
The usage of membrane technology can improve the quality of sugar syrup in the clarification of date juice. Also, reducing the consumption of clarifying chemical agents and saving more energy are among the advantages of this technology. This research
Externí odkaz:
https://doaj.org/article/87a8089d59eb4fc9b301da7dce0a58c1
Publikováno v:
Heliyon, Vol 10, Iss 4, Pp e25680- (2024)
Electro-spraying Process (ESP) was used to coat extracted curcumin (CUR) with milk protein isolate (MPI) at equal concentration. The variables were applied voltage (AV), pumps flow rate ratio (PFRR) for coating (CUR with MPI), travelling distance (TD
Externí odkaz:
https://doaj.org/article/3fcc5f1422514717b5aa1e88ae00d966
Publikováno v:
Journal of Dairy Research. 89:327-334
This study was designed to show the changes in glycolmacropeptides (GMPs) of whey protein solution (WPS) due to different pretreatments before and after ultrafiltration (UF). The combined form of two variants (A&B) of GMPs is a helpful compound for n
Publikováno v:
Food Science & Nutrition.
Autor:
Mohammad Bahman Sadeghi, Wakil Ahmad Sarhadi, Seyed Ali Peighambari, Mohammad Reza Naghavi, Ahmad Kalbasi Ashtari
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 1, Iss 2, Pp 56-61 (2013)
In order to study the quantitative variability of malting quality-related traits and to determine the genomic locations which control these traits, an experiment was conducted using one hundred fifty double haploid (DH) lines of barley and their two
Externí odkaz:
https://doaj.org/article/b89365870cdf4a25b375a9db52ab7431
Publikováno v:
Drying Technology. 40:897-923
Three methods of shade (MI), open sun (MII) and new designed of solar (MIII) drying were used for peppermint dehydration. The air velocity (u) and temperature (Td ) of MI, MII and MIII were 0.5, 0....
Publikováno v:
Journal of Food Processing and Preservation. 45
Publikováno v:
Journal of Food Process Engineering. 43
Publikováno v:
Journal of Food Safety. 40
Whey protein concentrate (WPC) mixed with various concentrations of Shirazi thyme (ST), sage, and cumin seed (CS) extracts separately. Then pistachio kernels (PK) contaminated with Aspergillus flavus (Af) were coated with each extract and the Af myce
Publikováno v:
LWT. 75:202-209
Fresh pistachio was dehydrated with shade drying, sun drying, solar drying (without and with air recycling) systems (Methods I, II, III and IV). Then their impacts were studied on drying time, physical properties and also organoleptic criterions (she