Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ashraf Gohari Ardabili"'
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 5, Pp 559-572 (2024)
Introduction Fruits have a limited harvest season, and the amount of their waste is significant. Drying extends the shelf life of food, and the infrared dryer reduces the time and cost of the drying process. In this study, the effect of sonication at
Externí odkaz:
https://doaj.org/article/dfe554b9455545f3a38f0b63c2657cb4
Publikováno v:
Food Science & Nutrition. 10:661-677
Today, the demand for functional products has increased. Apricot kernel is an important source of protein, oil, and fiber and has high antioxidant and antimicrobial properties. In this study, the effect of adding different levels (15% and 30%) of apr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21160e1b8b3014913120f1b3cf274668
https://doi.org/10.1002/fsn3.2688
https://doi.org/10.1002/fsn3.2688
Publikováno v:
European Journal of Lipid Science and Technology. 112:871-877
Frying performance of canola oil (CO) was investigated in the presence of 5, 10, and 15% levels of virgin olive oil (VOO) and pumpkin seed oil (PSO) during frying of potatoes at 180°C. Acid value, carbonyl value, total polar compounds content, and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cce70f50c6fe742dd2c5a4dbb7ef4e78
https://doi.org/10.1002/ejlt.200900257
https://doi.org/10.1002/ejlt.200900257
Publikováno v:
Journal of Food Processing and Preservation. 41:e12741
The effects of fenugreek gum content (1.46–8.54%), and leavening time (0.59–3.41 h) on the dough farinographic traits of Barbari and Lavash flat breads were optimized using response surface methodology (RSM). Results showed that the Barbari dough
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34068044a1443cccc77b90261aec27d3
https://doi.org/10.1111/jfpp.12741
https://doi.org/10.1111/jfpp.12741