Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Alireza Mehregan Nikoo"'
Autor:
Alireza Mehregan Nikoo, alireza sadeghimahoonak, mohammad ghorbani, Ali Taheri, Mehran Aalami, Faeze Kamali
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 2, Iss 4, Pp 351-364 (2014)
In this study protein hydrolysate was produced from the crucian carp using Alcalase 2.4L. The effect of temperature (40, 45, 50 and 55°C), time (60, 90, 120, 150, 180 & 210min) and enzyme/substrate (Protein) at ratio of (30, 60 and 90 Anson unit), o
Externí odkaz:
https://doaj.org/article/65d1d82efad143c78a1916cfd2b1caa7
Publikováno v:
International Journal of Food Science & Technology. 58:1832-1840
© 2023 Institute of Food, Science and Technology (IFSTTF).Plantago psyllium L. seed gum (PPSG)/gelatine nanocomposites containing Cuminum cyminum essential oil (CCEO) were prepared via electrospinning, and the antibacterial properties of the electro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ced9b61a1981277905b3601c52b7f9d6
https://doi.org/10.1111/ijfs.16324
https://doi.org/10.1111/ijfs.16324
Publikováno v:
Food Science and Technology. 18:217-229
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5825c57905d958a374058ad1ee9123c3
https://doi.org/10.52547/fsct.18.119.217
https://doi.org/10.52547/fsct.18.119.217
Autor:
Parisa Mohajeri, Abdollah Hematian Sourki, Alireza Mehregan Nikoo, Aliakbar Gholamhosseinpour, Mohsen Dalvi-Isfahan
The authors have requested that this preprint be removed from Research Square.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5997e6db403f4bbc9decd16aafef8f88
https://doi.org/10.21203/rs.3.rs-1705561/v1
https://doi.org/10.21203/rs.3.rs-1705561/v1
Publikováno v:
Food Bioscience. 26:126-132
Cumin essential oil oil-in-water nanoemulsions were formulated using non-ionic surfactants (Tween 80 and Tween 20) using an ultrasonic method. Nanoemulsion preparation was optimized for parameters such as surfactant type, surfactant concentration and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a671115f1ef2bda06d16965686984436
https://doi.org/10.1016/j.fbio.2018.10.010
https://doi.org/10.1016/j.fbio.2018.10.010
Publikováno v:
Food Hydrocolloids as Encapsulating Agents in Delivery Systems ISBN: 9780429470585
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b03f9e83594f7a87973efb776d0c3821
https://doi.org/10.1201/9780429470585-6
https://doi.org/10.1201/9780429470585-6
Publikováno v:
Journal of Microencapsulation. 33:605-612
Electrospraying nano- and micro-particle fabrication is a one-step, non-invasive process, which has application in encapsulating of thermosensitive functional, bioactive materials and cells and making microhydrogels. This study investigates the effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62b9b0e38f3ea0a0912636476fc8c051
https://doi.org/10.1080/02652048.2016.1228707
https://doi.org/10.1080/02652048.2016.1228707
Publikováno v:
International journal of biological macromolecules. 116
One of the major challenges with microencapsulation and delivery of low molecular weight bioactive compounds is their diffusional loss during storage and process conditions as well as under gastric conditions. In an attempt to slow down the release r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed8d8e311e643914ad97459dd8f78f9f
https://pubmed.ncbi.nlm.nih.gov/29729337
https://pubmed.ncbi.nlm.nih.gov/29729337
Autor:
Neda Rahmanian, Seid Mahdi Jafari, Mostafa Taghvaei, Alireza Sadeghi Mahoonak, Alireza Mehregan Nikoo, Javad Hajitabar, Nasim Meshginfar
Publikováno v:
LWT - Food Science and Technology. 56:124-130
The objective of this study was to evaluate and compare the antioxidant activity of protein hydrolyzates isolate (PHI) from Crucian carp (Carassius carassius) fish and cow's intestine along with microwave-assisted olive leaf extract (OLE) encapsulate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9ad4983b0797853cf751e235a83ab63
https://doi.org/10.1016/j.lwt.2013.11.009
https://doi.org/10.1016/j.lwt.2013.11.009