Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Alireza Sadeghimahoonak"'
Autor:
Mahdi Badiee Gavarti, Ali Askari, Hamidreza Roohafza, Mozhde Askari, Zahra Teimouri Jervekani, Shima Kaveh, Mohammad Kermanialghoraishi, Alireza Sadeghimahoonak, Masoumeh Sadeghi
Publikováno v:
Phytomedicine Plus, Vol 5, Iss 1, Pp 100691- (2025)
Background: The risk of coronary artery disease in people with high serum cholesterol is more than twice as high as in those with moderate serum cholesterol. Natural medicines, especially herbs, have been the focus of attention for many years because
Externí odkaz:
https://doaj.org/article/aebf03844da0439ba620fa33e18fade1
Autor:
Mohsen Gholami Dehnayebi, Mohammad Ghorbani, alireza sadeghimahoonak, Mehran Aalami, Mahboobeh Kashiri
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 6, Iss 4, Pp 351-360 (2018)
Mayonnaise is an oil-in-water emulsion in which, egg yolk as emulsifier and different stabilizers as well as thickeners are used to improve its stability. Egg yolk is a source of cholesterol in mayonnaise which can lead to some serious health problem
Externí odkaz:
https://doaj.org/article/30aeed8dc8d24a56a7e214ad6a39dae7
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 4, Iss 3, Pp 271-282 (2015)
In this study, protein hydrolysate was prepared from whey protein concentrate with Alcalase 2.4 L. The effects of temperature (40, 45, 50 and 55 °C), time (30, 60, 90, 120, 150, 180 and 210 min) and enzyme/substrate ratio (30, 60 and 90 Anson unit),
Externí odkaz:
https://doaj.org/article/12afe0ae1fce4d11ba6b71b3f1d56956
Autor:
Abdulsattar Avazsufiyan, Mehran Aalami, Alireza Sadeghimahoonak, Mohammad Ghorbani, Aman Mohammad Ziaiifar
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 3, Iss 2, Pp 185-196 (2014)
Celiac disease is an autoimmune disorder that results in permanent intolerance to dietary gluten (especially wheat gluten). Using a gluten-free diet is the only effective remedy to this disease. The aim of this study was to evaluate the effect of xan
Externí odkaz:
https://doaj.org/article/8adee636b25640a1b7b682b184156203
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:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 2, Iss 2, Pp 193-204 (2013)
In this study, the total phenolic and flavonoid compounds, radical scavenging activity and reducing power of ethanolic and methanolic extracts of Eryngium caucasicum- Trautv.- (a native vegetable of Iran) were evaluated. Also, the phenolic acids of m
Externí odkaz:
https://doaj.org/article/b2a96dfbddeb4f8898dc5657a60a5c74