Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Anoosheh Sharifan"'
Autor:
Mohammad Rouzbahani, Hedayat Hosseini, Hossein Rastegar, Somaye Vali Zade, Adel Mirza Alizadeh, Anoosheh Sharifan, Fataneh Hashempour-baltork
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101223- (2024)
Mycoproteins (MP), as novel alternative protein sources produced by fungi, have become popular as healthier and more sustainable protein-rich substitutes. In this study, multifunctional sponge cakes were made using MP at various levels (0, 5, 10, 20,
Externí odkaz:
https://doaj.org/article/5a3762526b3043d08cb4527acb445596
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 4, Iss 1, Pp 37-42 (2021)
Increasing demands for health-promoting compounds originated from natural sources have led to a surge of interest in studies in the field of extraction and purification of such components to be used in the formulations of value-added foods. Pomegrana
Externí odkaz:
https://doaj.org/article/03405c9601824ebf8ebc0dbfdd76423f
Autor:
Ramona Massoud, Kianoush Khosravi‐Darani, Anoosheh Sharifan, GholamHassan Asadi, Allaleh Zoghi
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 10, Pp 5284-5291 (2020)
Abstract The food and water contamination with heavy metals is increasing due to the environmental pollutions. Lead and cadmium are the toxic heavy metals for humans that can be found in air, soil, water, and even food. Lactic acid bacteria have the
Externí odkaz:
https://doaj.org/article/e455033d2d7d40c2a3034bd19f71c72b
Publikováno v:
Applied Food Biotechnology, Vol 7, Iss 2, Pp 115-126 (2020)
Background and objective: Mannan which is a linear glycoprotein with β-1,4 links carrying mannose units bind to proteins, includes natural amphiphiles and serves as a bioemulsifier. The aim of this study was optimization of growth and purification o
Externí odkaz:
https://doaj.org/article/70a6ae5c7f3b4ef6abade31c4663612e
Publikováno v:
Journal of Fasting and Health, Vol 8, Iss 1, Pp 17-22 (2020)
Introduction: Nearly one billion adult Muslims across the world refrain from eating, drinking, and smoking from dawn until dusk during the holy month of Ramadan. The duration of Islamic fasting varies depending on the coinciding season and geographic
Externí odkaz:
https://doaj.org/article/f3fcb71815724a83b9f7199633750ca7
Publikováno v:
Journal of Medical Microbiology and Infectious Diseases, Vol 8, Iss 1, Pp 29-33 (2020)
Introduction: The application of biosorbents like bacteria, yeast, and algae is a biotechnological method for eliminating heavy metals from the environment. These microorganisms can also be used for the decontamination of heavy metal in food and wate
Externí odkaz:
https://doaj.org/article/738cd01d369947cc8e3ec21e1839cfb8
Publikováno v:
Journal of Pharmacopuncture, Vol 22, Iss 4, Pp 231-238 (2019)
Objectives: Alzheimer’s disease (AD), an overwhelming neurodegenerative disease, has deleterious effects on the brain that consequently causes memory loss and language impairment. This study was intended to investigate the neuroprotective activity
Externí odkaz:
https://doaj.org/article/0b2c8769f57e44c0a56fa01f164a2d48
Autor:
Soheila Gharedaghi, Anoosheh Sharifan
Publikováno v:
Journal of Fasting and Health, Vol 7, Iss 4 (Special Issue on Food Safety, Pp 182-189 (2019)
Introduction: The present study aimed to assess the effect of Arctium lappa extract inoculated with Lactobacillus plantarum probiotic bacteria on fermented salted cabbage. In addition, the microbial, chemical, and sensory properties and survival expe
Externí odkaz:
https://doaj.org/article/15ef51f0dbda45efb0cbd0efc1f0eb95
Publikováno v:
Journal of Medical Microbiology and Infectious Diseases, Vol 7, Iss 1, Pp 12-18 (2019)
Introduction: The demand for consuming healthy food has increased due to the developed techniques for assessing food safety and detection of microbial contamination. Among the non-thermal processing methods, using cold plasma along with atmospheric p
Externí odkaz:
https://doaj.org/article/a42fe3b099e147deaf927bdf62c38b59
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 2, Pp 157-164 (2018)
The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large p
Externí odkaz:
https://doaj.org/article/6da919992852488ea351da6f6e087d24