Zobrazeno 1 - 10
of 281
pro vyhledávání: '"Arianfar, A."'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 63-74 (2024)
IntroductionAppropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effecti
Externí odkaz:
https://doaj.org/article/625608c410fc41928c75668de7bc6d02
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Deep eutectic solvents in the extraction of plant metabolites have found many advantages, such as low toxicity, biodegradability, low cost and ease of preparation over the conventional methods. This work aims to compare natural deep eutectic
Externí odkaz:
https://doaj.org/article/0a17f47eb0e645e4bec6a7f9e3edcb7d
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 4, Pp 463-476 (2023)
Introduction Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosme
Externí odkaz:
https://doaj.org/article/af109026a1504fa5a48e8319d67510f5
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 4, Pp 369-380 (2023)
IntroductionMayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or
Externí odkaz:
https://doaj.org/article/7fa6fd66f27f422e95adf44f64ccb560
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 4, Pp 514-526 (2022)
[1]Introduction: Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level
Externí odkaz:
https://doaj.org/article/76a4875d2cf64b35ac9d949bbe41f288
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 2, Pp 123-140 (2022)
Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats
Externí odkaz:
https://doaj.org/article/a490bb03e0f84f63884937309e724e2f
Autor:
Movahedi, Mohammad Mehdi, Arianfar, Hamidreza, Atefi, Mohammad, Golpaygani, Ali Tavakoli, Gheisari, Farshid, Mahmoudi, Tahereh
Publikováno v:
Journal of Biomedical Physics & Engineering; Dec2024, Vol. 14 Issue 6, p561-568, 8p
Publikováno v:
Journal of Food Science & Technology (2008-8787); Nov2024, Vol. 21 Issue 153, p43-59, 17p
Publikováno v:
Journal of English Language Pedagogy and Practice, Vol 14, Iss 29, Pp 121-145 (2022)
Language learners receive different types of corrective feedback during the process of second language acquisition. Recast, as an approach to corrective feedback, is one of the most-frequently error correction techniques in classroom contexts. A plet
Externí odkaz:
https://doaj.org/article/db2087bc241d420b94ec2d72c82a2f9d
Autor:
Hamideh Maqamikia, Vahid Hakimzadeh, Akram Arianfar, Qadir Rajabzade, Mostafa Shahidi-Noghabi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 3, Pp 249-260 (2021)
Due to the high nutritional value of vitamin D3 and its instability in various environmental and processing conditions, the need to preserve it through techniques such as capsulation during nutrification is felt. In this study, vitamin D3 was encapsu
Externí odkaz:
https://doaj.org/article/6293749e630f4aa6aa766121b6e398d2