Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Babak Ghiassi Tarzi"'
Autor:
Narjes Jannesar, Alireza Bassiri, Mehrdad Ghavami, Hossein Ahmadi Chenarbon, Babak Ghiassi Tarzi
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101708- (2024)
The present study delves into the encapsulation of dill essential oil utilizing the fluidized bed coating methodology. The investigation focused on the impact of essential oil concentration and the application of maltodextrin and arabic gum as the pr
Externí odkaz:
https://doaj.org/article/2bd69cf352c04784bffe3f92921feada
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Celiac patients must follow a strict gluten-free diet along the life that leads to many nutritional deficiencies. This study aimed to produce an “all-in-one gluten-free cakemix based on quinoa flour” for celiac patients and other gluten-sensitive
Externí odkaz:
https://doaj.org/article/434b4ccad4e64808adcca4e7b184d00f
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 27-32 (2018)
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three dif
Externí odkaz:
https://doaj.org/article/bab7fbce38f949bc9e87f5932a477b0a
Autor:
Leila Kamaliroosta, Mahdi Seyedian Ardebili, Gholam Hasan Asadi, Babak Ghiassi Tarzi, Reza Azizinejad
Publikováno v:
Nutrition and Food Sciences Research, Vol 3, Iss 1, Pp 57-70 (2016)
Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural
Externí odkaz:
https://doaj.org/article/db2e80ad153e4a5b9e9b60add8b4313b
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 1, Pp 52-59 (2016)
Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburg
Externí odkaz:
https://doaj.org/article/672c6d38de994b79a9960bddbc297c62
Publikováno v:
Food Science and Technology. 18:209-223
Publikováno v:
Biomass Conversion and Biorefinery. 13:787-799
The purpose of the present study was the production of xylooligosaccharides (XOS) from the sugarcane bagasse and evaluation of its prebiotic function in a synbiotic pomegranate juice. The XOS production was done in two steps: optimization of alkaline
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 66, Iss 4, Pp 261-270 (2016)
The study of anthocyanin and phenolic acids has always received much attention due to their extensive range of colors and potential beneficial health effects. In this study extraction of anthocyanins from barberry, eggplant peel and red cabbage was i
Autor:
Leila Kamaliroosta, Reza Azizinejad, Mahdi Seyedain Ardebili, Gholam Hassan Asadi, Babak Ghiassi Tarzi
Publikováno v:
Cereal Chemistry Journal. 93:386-394
This study was performed using three Barbari flours (strong, medium, and weak) with different physical, chemical, and rheological properties. Determination of texture firmness of Barbari breads (A, B, and C, made of strong, medium, and weak flours, r
Autor:
Babak Ghiassi Tarzi, Mahdi Seyedian Ardebili, Gholam Hasan Asadi, Reza Azizinejad, Leila Kamaliroosta
Publikováno v:
Nutrition and Food Sciences Research, Vol 3, Iss 1, Pp 57-70 (2016)
Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural