Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Bahareh Shabanpour"'
Autor:
Bahareh Shabanpour, Parastoo Pourashouri, Aniseh Jamshidi, Kaveh Rahmani farah, Akbar Vejdan Taleshmikaeil
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 2, Pp 323-337 (2024)
Introduction Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp a
Externí odkaz:
https://doaj.org/article/69037965d71b4a3b92fce03d01fc9c78
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 2, Pp 169-180 (2023)
Recent research on the nutritional and biological properties of different species of jellyfish have shown their high potential as untapped resources in biotechnology and food production sectors. Qniumucin is one of the valuable compounds found in jel
Externí odkaz:
https://doaj.org/article/472ee62b82a04de78f721eec9755c7ca
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 740-749 (2022)
[1]Introduction: Collagen is the most abundant and important structural protein in the connective tissue of animals, the production of which is of great importance in the fields of medicine, cosmetics and food. Due to religious restrictions as well a
Externí odkaz:
https://doaj.org/article/78dd26608ebe4a3ca4c6c4e8fdb68f53
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 11, Iss 2, Pp 209-222 (2022)
Spirulina is blue-green microalgae as an excellent source of protein and natural food colors such as phycobiliproteins, chlorophylls. So, extraction of these bioactive compounds is important. In this study, the mechanical treatments (freeze-defreeze,
Externí odkaz:
https://doaj.org/article/8a0884b058964d06b376dcfb56308834
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 3, Pp 307-322 (2020)
In this study, the effects of the coating by chitosan (Cs) and its oligosaccharides (CsO) on some quality properties of peeled vannamei shrimp (Litopenaeus vannamei) during 3 months of frozen storage were compared with sodium pyrophosphate (SPP) (1 a
Externí odkaz:
https://doaj.org/article/d928c8365b754d24b19095a14fc5fa90
Publikováno v:
Iranian Biomedical Journal, Vol 24, Iss 1, Pp 54-59 (2020)
Background: Recently, exploring novel dietary nondigestible carbohydrates, which are able to influence the gut flora, has drawn much attention. The objective of this study was to find out the effective dose of levan, as a prebiotic, in rats in order
Externí odkaz:
https://doaj.org/article/ddf02b50330f4b8fb14e952d37dd9318
Publikováno v:
Jorjani Biomedicine Journal, Vol 6, Iss 3, Pp 24-39 (2018)
Background and Objectives: Production of fish protein hydrolysate is a method for converting the low-value economical underutilized fish species to value-added products. This study aimed to evaluate the different proportions of distilled water to the
Externí odkaz:
https://doaj.org/article/f70fa29ade4a428dbd6eb713b48eb616
Autor:
Omid Asadi Farsani, Moazameh Kordjazi, Bahareh Shabanpour, Seyed Mahdi Ojagh, Aniseh Jamshidi
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 2, Pp 149-166 (2018)
Due to the high levels of unsaturated fatty acids in fish muscle and increased demand for ready to eat food like nugget, the effect of antioxidant properties of brown algae Iyengaria stellata extract on the shelf-life and sensory properties of rainbo
Externí odkaz:
https://doaj.org/article/c4eaa71ce75b4b439203820a60680158
Autor:
Esmail Abdollahzadeh, Seyed Mahdi Ojagh, Abbas Ali Imani Fooladi, Bahareh Shabanpour, Maryam Gharahei
Publikováno v:
Applied Food Biotechnology, Vol 5, Iss 3, Pp 155-162 (2018)
Background and Objective: Food processing conditions such as heat, mechanical or osmotic stress can lead to considerable losses of probiotics’ survival in food. Recently, the addition of probiotics into edible films has been proposed as an emerging
Externí odkaz:
https://doaj.org/article/e3b2007154ef42cba2b737442ce4b30b
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 6, Pp 503-511 (2012)
Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of each season (except summer due to unavailability
Externí odkaz:
https://doaj.org/article/cc67266502fb4988bc28a1bef827780e