Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Alireza Sadeghi Mahoonak"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 5, Pp 547-558 (2024)
Introduction Nowadays, antibiotic resistance is increasing in all parts of the world and is emerging and expanding globally. Due to their natural antimicrobial properties and low tendency to develop bacterial resistance, antimicrobial peptides can be
Externí odkaz:
https://doaj.org/article/bfa939983f4c48c2926b32b0b8b2d50f
Autor:
Shadi Atashgahi, Ali Moayedi, Alireza Sadeghi Mahoonak, Hoda Shahiri Tabarestani, Alireza Sadeghi
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 3, Pp 65-79 (2024)
Soy whey (SW) is a byproduct from tofu and soy protein isolate (SPI) production that contains various nutrients such as protein, amino acids, minerals, carbohydrates, isoflavones. In this study, SW was fermented with lactic acid bacteria (LAB) with t
Externí odkaz:
https://doaj.org/article/5a83d1b68c3645589c3736fd0696abff
Autor:
Zeinab Nooshi Manjili, Alireza Sadeghi Mahoonak, Vahid Erfani Moghadam, Mohammad Ghorbani, Hoda Shahiri Tabarestani
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 2, Pp 295-308 (2024)
Introduction Seeds and nuts have received increasing attention due to their nutritional value and the high therapeutic properties of their bioactive compounds. Most of the seeds are used as nuts, and some of them are considered agricultural waste. Pu
Externí odkaz:
https://doaj.org/article/9c608f99c603471ab158a0ad9f6fbb3e
Publikováno v:
Heliyon, Vol 10, Iss 8, Pp e29669- (2024)
Because of their high protein content, easy access and low cost, pumpkin seeds are a valuable raw material for the preparation of antioxidant protein hydrolysates. Micro-coating is an effective method to protect bioactive compounds against destructio
Externí odkaz:
https://doaj.org/article/269bc007a95c411281ce1cccad87a0f8
Autor:
Isan Izanloo, alireza sadeghi mahoonak
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 2, Pp 191-204 (2023)
Due to the length of the time required for protein hydrolysis, ultrasound, as a cheap technology, can be used as a pre-treatment in protein hydrolysis to shorten the time. The aim of this study was to investigate the effect of hydrolysis time and ult
Externí odkaz:
https://doaj.org/article/06319c5ba61745c5adfbfc8a759ad135
Autor:
Zeinab Nooshi Manjili, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Hoda Shahiri Tabarestani, Vahid Erfani Moghadam
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100739- (2024)
Pumpkin seeds are rich in protein (24–36.5%). Some of them are consumed as nuts, while others are regarded as waste and used for feeding animals. Protein hydrolysates from pumpkin seeds possess some bioactive properties, such as anti-oxidant activi
Externí odkaz:
https://doaj.org/article/42edc35577764d9d8643aeef19847466
Autor:
Maryam Rahimipanah, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Hoda Shahiritabarestani, Mohsen Nabimeybodi
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 181-194 (2023)
Introduction High levels of free radicals can damage biomolecules and eventually cause oxidative stress. Bioactive peptides produced during enzymatic hydrolysis keep high health properties, such as antioxidant properties. The production of antioxida
Externí odkaz:
https://doaj.org/article/ea26036740424255b76e3b3b66d6e1f6
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 575-588 (2022)
[1]Introduction: Evaluation of antimicrobial and probiotic properties of the microbiota isolated from fermented pseudo-cereals is important in order to prepare adjunct and starter cultures. Probiotics are live and active microorganisms that, if used
Externí odkaz:
https://doaj.org/article/bdf8509e3b684dc786c80ce3df66c51c
Autor:
Farahnaz Karami, Mohammad Ghorbani, Alireza Sadeghi Mahoonak, Alireza Pourhossein, Ahmad Bagheri, Reza Khodarahmi
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 458-468 (2022)
Research background. Food by-products such as onion peels and olive leaves are rich in bioactive compounds applicable as natural and low-cost sources of antioxidants. Still, these compounds mainly exist in glycosylated form. Often, hydrolysis of glyc
Externí odkaz:
https://doaj.org/article/acd405661a4e430eb1d4a90b785ae1bb
Autor:
Elham Ranjbar Nedamani, Alireza Sadeghi Mahoonak, Mohammad Ghorbani, Charlotte Jacobsen, Vahid Khouri
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 6, Pp 137-152 (2022)
The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical pro
Externí odkaz:
https://doaj.org/article/1984d6d574714fcbbb344eb7215e600a