Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Amin, Mousavi Khanegah"'
Autor:
Jose C. Orellana-Palacios, Milad Hadidi, Marwa Yassamine Boudechiche, Maria Lopez S. Ortega, Diego J. Gonzalez-Serrano, Andres Moreno, Przemysław Łukasz Kowalczewski, Matteo Bordiga, Amin Mousavi Khanegah
Publikováno v:
Foods, Vol 11, Iss 22, p 3694 (2022)
Plant-based proteins are gaining in attraction compared with animal-based proteins due to their superior ethical profiles, growing concerns on the part of various organizations about animal health and welfare, and increased global greenhouse-gas emis
Externí odkaz:
https://doaj.org/article/7e86101b028745b09ea4e1efa61557c1
Autor:
Milad Hadidi, Nava Majidiyan, Aniseh Zarei Jelyani, Andrés Moreno, Zahra Hadian, Amin Mousavi Khanegah
Publikováno v:
Foods, Vol 10, Iss 9, p 2215 (2021)
In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in bread before and after encapsulation in alginate/fish gelatin during
Externí odkaz:
https://doaj.org/article/557d69b940944b489d3ebfdbafad3d54
Autor:
Milad, Hadidi, Nava, Majidiyan, Aniseh Zarei, Jelyani, Andrés, Moreno, Zahra, Hadian, Amin, Mousavi Khanegah
Publikováno v:
Foods
In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in bread before and after encapsulation in alginate/fish gelatin during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6ff2cad9549c9ffa4ebf6d91a99809b4
https://pubmed.ncbi.nlm.nih.gov/34574325
https://pubmed.ncbi.nlm.nih.gov/34574325
In order to ensure a good status of health through the diet, it is necessary to follow nutritional objectives that have been established according to the nutritional policies of each country. However, nutritional objectives will differ according to t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4b9f2d4c8ae7a6e20cc3105ea608ea6
https://doi.org/10.1016/b978-0-12-817226-1.00010-2
https://doi.org/10.1016/b978-0-12-817226-1.00010-2
Autor:
Amparo Alegría, Francisco J. Barba, Sonia Barba-Orellana, Reyes Barberá, Iva Bezuk, Virginia Blanco-Morales, Dora Brdar, Carlos Wanderlei P. Carvalho, Antonio Cilla, Adriano G. Cruz, Lucía Cuesta, Gabriela I. Denoya, Małgorzata Dżugan, Erick A. Esmerino, Patricia Fabečić, Leonardo M. Fernandes, Mônica Q. Freitas, Mohsen Gavahian, Jonas T. Guimarães, Amin Mousavi Khanegah, Danijela Bursać Kovačević, Shuyi Li, Gabriel López-García, Jose M. Lorenzo, Luigi Lucini, Krystian Marszałek, Francisco J. Martí-Quijal, Maryna Mikhrovska, Oleksii Parniakov, Tatiana C. Pimentel, Carlos A. Pinto, Iva Polunić, Predrag Putnik, Francisco Quilez, Gabriele Rocchetti, Elena Roselló-Soto, Jorge A. Saraiva, Marcia C. Silva, Diana Gluhak Spajić, Michał Świeca, Stefan Toepfl, Patrícia Vieira, Zhenzhou Zhu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51bd5008e26eb94c74d3da3a3b127a74
https://doi.org/10.1016/b978-0-12-817226-1.00017-5
https://doi.org/10.1016/b978-0-12-817226-1.00017-5
Autor:
Amin Mousavi Khanegah, Aniseh Zarei Jelyani, Milad Hadidi, Andrés Moreno, Zahra Hadian, Nava Majidiyan
Publikováno v:
Foods
Volume 10
Issue 9
Foods, Vol 10, Iss 2215, p 2215 (2021)
Volume 10
Issue 9
Foods, Vol 10, Iss 2215, p 2215 (2021)
In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in bread before and after encapsulation in alginate/fish gelatin during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::785473fc05b8020e0a1e014789553e84
https://doi.org/10.3390/foods10092215
https://doi.org/10.3390/foods10092215
Autor:
Saeed Shahsavari, Amin Mousavi Khanegah, Manouchehr Dadgar, Saeed Aeenehvand, Amin Kiani, Yadolah Fakhri, Mahsa Ahmadloo, Mojtaba Moazzen, Shahrokh Nazmara, Nabi Shariatifar
Publikováno v:
Journal of Food Composition and Analysis. 85:103331
An MSPE/GC–MS method was used for the measuring of 16 PAHs and assessing of the effect of different factors on PAHs concentrations among different types of dairy products. Moreover, the probabilistic health risk assessment due to ingestion of PAHs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f723cbbd80a4f451b5449c5ef6fdafa
https://doi.org/10.1016/j.jfca.2019.103331
https://doi.org/10.1016/j.jfca.2019.103331