Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Amir Pourfarzad"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 3, Pp 303-318 (2022)
Increasing shelf-life and nutritional value of bakery products always are important. In this research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein (ISP)/Sodium alginate (SA) nanogel-based cress seed gum (CSG) hydrogel)
Externí odkaz:
https://doaj.org/article/c2722f517169461e96682307c9e84413
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 399-408 (2020)
Nut butter can be recognized as a functional food substitute for the animal butter. This study aimed to investigate the effects of mono- and diglycerides and lecithin on the physicochemical properties and sensory characteristics of hazelnut butter. F
Externí odkaz:
https://doaj.org/article/ed01eaf5cb7246a5b668cc72af6dcd6a
Publikováno v:
AIMS Agriculture and Food, Vol 3, Iss 3, Pp 266-279 (2018)
Hazelnuts are nutrient nuts with complex matrices rich in unsaturated fatty and other bioactive compounds such as high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols and phenolic compounds. One of the hazelnut processing method
Externí odkaz:
https://doaj.org/article/99f1105b7a2242dd8e718f45bcb83a55
Autor:
Mohammad Kavoosi-Kalashami, Amir Pourfarzad, Siamak Ghaibi, Mohammad Sadegh Allahyari, Jhalukpreya Surujlal, Valeria Borsellino
Publikováno v:
AIMS Agriculture and Food, Vol 2, Iss 3, Pp 310-323 (2017)
Growing concerns for the incidence of incurable diseases and high costs of health care have attracted consumers to functional foods in the world. These foods are characterized with health improvement, lower risk of disease incidence and less health h
Externí odkaz:
https://doaj.org/article/66c6a67e40c94b09aec003cfb58d07c3
Publikováno v:
Heliyon, Vol 5, Iss 8, Pp e02321- (2019)
Externí odkaz:
https://doaj.org/article/88edfdcde24043ceaf080bd9e2abf1af
Publikováno v:
Heliyon, Vol 5, Iss 7, Pp e02144- (2019)
Nowadays, there is an increasing tendency toward using probiotics in different food systems. In this work, probiotic survival, texture features and sensory properties of synbiotic chewing gum containing encapsulated probiotic organisms (Lactobacillus
Externí odkaz:
https://doaj.org/article/c6ef4f3ca2bb402a86883d2555e6bec9
Publikováno v:
Heliyon, Vol 4, Iss 12, Pp e01017- (2018)
One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and nutritional benefits, will also have undesirable effects on the quality and shelf life of bre
Externí odkaz:
https://doaj.org/article/7fbe013930144fb3b922c397297d2fb0
Autor:
Amir Pourfarzad, Mohammad Hossein Haddad Khodaparast, Mohammad Bagher Habibi Najafi, Mohammad Hassanzadeh Khayyat
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 2, Iss 3, Pp 219-228 (2013)
Fructan is widely used throughout the world for its health-promoting and functional properties. Eremurus spectabilis which has traditionally been used in different industries as well as in folk medicine is considered one of the valuable resources of
Externí odkaz:
https://doaj.org/article/c8db82cd3d16433cad5c9b872db1b2f2
Publikováno v:
LWT. 182:114801
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b50b3c59e1db1a71c100bab001ac5e9
https://doi.org/10.1016/j.lwt.2023.114801
https://doi.org/10.1016/j.lwt.2023.114801
Autor:
Zahra Nikpey, Mahboobeh Gholipour, Arsalan Salari, Zeinab Ghorbani, Amir Pourfarzad, Marjan Mahdavi-Roshan, Aboozar Fakhr Mousavi, Motahare Haghighatkhah
Publikováno v:
Food & Function. 12:4446-4457
Background/objective: In the current study, we aimed to explore the effects of rice bran oil (RBO) in adjunct to conventional medical therapy on left ventricular ejection fraction (LVEF), cardiometabolic risk factors, and inflammatory mediators in ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f5f48b4c96b24bd44c43029d253a49f
https://doi.org/10.1039/d1fo00094b
https://doi.org/10.1039/d1fo00094b