Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Amir Hossein Elhamirad"'
Autor:
Akram Ghorbani, Kamiar Mahmoudifar, Samira Shokri, Yeganeh Mazaheri, Ehsan Shamloo, Alieh Rezagholizade-shirvan, Amir Hossein Elhamirad
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101461- (2024)
The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on the samples at zero, 14, 28, and 42 days. The stu
Externí odkaz:
https://doaj.org/article/43beb57e3ada4fe4a47e2b253fb5fe7a
Autor:
Reza Shahraki, Amir Hossein Elhamirad, Javad Hesari, Mostafa Shahidi Noghabi, Ahmad Pedram Nia
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 12, Pp 8112-8120 (2023)
Abstract This study aimed to use natural herbal gums, as fat replacers, for preparing a low‐fat synbiotic cream cheese; for this purpose, the effects of Lepidium perfoliatum seed gum (LPSG) (1% w/w) and flaxseed gum (FG) (1% w/w) on physicochemical
Externí odkaz:
https://doaj.org/article/a75b8cbff0a44a83a340816dcffbeca1
Autor:
Zeinab Golmahi, Amir Hossein Elhamirad
Publikováno v:
Revista de Ciencias Agrícolas, Vol 38, Iss 1, Pp 4-19 (2021)
Propolis is one of the byproducts of honey bees; it contains many phenolic compounds which are some of the most important natural antioxidants. The present study examined the antioxidant activity of propolis and its role in the stability of sunflower
Externí odkaz:
https://doaj.org/article/5afea047247943ab83ab5361742940b1
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 1, Pp 19-23 (2021)
Introduction. Mayonnaise is a kind of oil-in-water emulsion that usually contains 70–80% of oil. However, modern food science keeps providing new knowledge about high-fat products, which makes it possible to solve the problems related to health con
Externí odkaz:
https://doaj.org/article/270102bbd1b74d819db1387cf16bc7ce
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 3, Iss 1, Pp 15-22 (2020)
Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable products. Response surface methodology was used to assess the effe
Externí odkaz:
https://doaj.org/article/6f183f1358644844874f3402d288cb25
Autor:
Masoom Hatamikia, Saber Abbaszadeh, Amir Hossein Elhamirad, Elham Azarpazhooh, Parvin Sharayei
Publikováno v:
Journal of HerbMed Pharmacology, Vol 8, Iss 4, Pp 314-319 (2019)
Introduction: Vicia ervilia, known as bitter vetch is an ancient grain legume crop from Poaceae family. Due to its low cost and production capability in Iran and having high protein content, the resulted flour and its protein products can be evaluate
Externí odkaz:
https://doaj.org/article/7c8e991ecf244c23885a467cbc48f536
Autor:
Narges Rahimi, Abdolmajid Maskooki, Seyed Ali Mortazavi, Amir Hossein Elhamirad, Qadir Rajabzade
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 3, Iss 1, Pp 67-78 (2014)
Extraction of bioactive materials from herbal plants may be interesting due to the growing trend of using herbal remedies instead of chemical ones. The aim of present study is to optimize the conditions of Berberine extraction from roots of Berberis
Externí odkaz:
https://doaj.org/article/eb36aa4ccb02499b9ba83fea8dd0411e
Autor:
Seyed Ali Mortazavi, Akram Sharifi, Abdolmajid Maskooki, Mehrdad Niakousari, Amir Hossein Elhamirad
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 3, Iss 1, Pp 24-11 (2014)
Response surface methodology is a series of statistical techniques that can be used to design experiment, modeling and evaluating the effect of variables on the final obtained results and optimization of process conditions. In this research, optimiza
Externí odkaz:
https://doaj.org/article/b9601dec49b7405b8b6d7f3f3f58518d
Publikováno v:
Italian Journal of Food Science. 35:33-43
Plant extracts play an important role in improving the quality properties and enhancing the shelf life of food products. In the present study, different concentrations of green tea (0–2%), white tea (0–2%), and ginger (0 to 1.5%) extracts were us
Autor:
Mohammad Abdollahzadeh, Amir Hossein Elhamirad, Nabi Shariatifar, Mohammadreza Saeidiasl, Mohammad Armin
Publikováno v:
International journal of food microbiology. 385
This study investigated the effect of nano-chitosan coating containing free/nano forms of Heracleum persicum L. essential oil (HPEO) on microbial, chemical and sensory properties of rainbow trout (Oncorhynchus mykiss) at 4 °C during storage. In this